Composition / ingredients
Cooking method
1. My hearts, cut, rinse inside, cut off all the excess (fat, vessels), dry.
2. We put the hearts to boil in salted water for 15 minutes, then we throw them into a colander.
3. My vegetables. Cut eggplant and pepper into strips.
4. Heat the frying pan in vegetable oil, spread the eggplant and bell pepper and fry them over low heat for 15 minutes. We put it in a bowl.
5. While the eggplants and peppers are frying, peel the onion, chop it in half rings lengthwise.
6. Put the onion in a frying pan, add a little more oil if necessary and fry for 10-15 minutes over low heat, stirring.
7. We put lettuce leaves on serving plates. Cut tomatoes into slices, lay them on top of salad leaves.
8. For the dressing, mix all the ingredients until smooth.
9. Put the hearts, onions, eggplants and bell peppers on plates.
10. Pour over the dressing, sprinkle with finely chopped parsley on top.
You can enjoy!
The calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Dijon mustard - 143 kcal/100g
- Turkey heart - 128 kcal/100g
- Lettuce leaves - 12 kcal/100g
