STEP-BY-STEP COOKING RECIPE
Wash the vegetables. Cut eggplant, zucchini and tomatoes into circles 1 cm thick. Peel and crush the garlic. Wash green onions, cut off the ends so that stems 10 cm long remain.
Put vegetables in a bowl, pour in olive oil and vinegar. Add garlic, salt and pepper to taste, mix well.
Fry the onions, eggplant, zucchini and tomatoes in portions in a grill pan for 4–5 minutes. every serving.
Put vegetables on a dish, sprinkle with crumbled goat cheese.
Of course, you noticed that goat cheese is always sold in small heads and costs more than cow. This is easy to explain: goats produce significantly less milk. But it is more fat and, as many experts believe, more useful. Someone is frightened off by the pungent smell inherent in most goat cheeses, but real gourmets, on the contrary, appreciate them precisely for this rich bouquet and long aftertaste. However, young cheeses have a very pleasant, delicate aroma and fresh fruity taste. The more mature the cheese, the sharper the smell and the sharper the taste. Goat cheeses are no less diverse than cow cheeses – from delicate camembert type to hard cheddar type. Among them are cheeses with noble blue mold. Goat cheese must certainly be present on the cheese plate. Choose not too sharp smelling varieties for it – they will clog other cheeses. Soft goat cheeses melt well and are perfect for the formation of a golden crust on meat, poultry, vegetables. The great cheese connoisseurs – the French – came up with an amazing dish: fresh figs baked with goat cheese. Try it for sure, especially since the fig season is about to begin. Soft cheeses are not easy to cut. To do this, use a thin knife heated under a stream of hot water. After each cut piece, the knife must be washed and heated again.