Very fresh veggie sandwiches for those who follow the figure. Girls, cook, enjoy and lose weight.
|Cooking time 40 minutes||Number of servings 2|
Then tomatoes without pulp, cut into strips.
Spread vegetables to the eggplant
To connect all to filling garlic crushed, oil, vinegar, seasoning for Korean carrot (not spicy, and there, to taste her, and sharp), sugar, and salt.
Add the dressing to the vegetables. Mix carefully with two sides
To try, maybe something is lacking to your taste, add. I just had enough.
Put in a container and put in the fridge to infuse, for at least two hours. You can just serve it as a salad.
Store in the refrigerator.
And you can serve in portions, spread on the bread.
There was no bread, done on grilled toast.
Eggplant cut into strips and boil in salted water for 2-3 minutes.
Drain in a colander to drain the water.
Carrot grate strips, Korean-style.
Add to the carrots shredded cabbage