Preparation Time: 15 minutes
Cooking Time: 15 minutes
1 kg eggplant
400 g of feta cheese
Juice of 2 lemons
Half a glass of olive oil
2 green peppers
Half a bunch of parsley
Roast the eggplants, peel them and chop finely. Crush the Beyza cheese. Mix the juice of 1 lemon and olive oil in a small bowl.
Add to feta cheese. Mix the cheese and eggplant in a medium bowl.
Peel the cucumbers and tomatoes and cut them into small cubes. Clean the pepper and chop finely.
Clean and chop the parsley. Add cucumber, tomato, green pepper and parsley to the eggplant mixture and mix hps. Put it on a serving plate and serve.