- eggplants in tomato salsa “Veres” - 500 g
- celery - 2 pcs
- sweet red pepper - 1 pc
- sweet green pepper - 1 pc
- green olives - 10 pcs
- capers -15 pcs
- olive oil - 2 tbsp
- white wine vinegar - 2 tbsp
- sugar - 2 tsp
- green basil
- salt to taste
Cut the lavash into small triangles and place it on a baking tray. Spray the olive oil, sprinkle with salt and paprika. Mix to spread seasonings and oil evenly.
Place the tray with lavash into the oven heated to 180 °C in convection mode and cook for 5 minutes so that the lavash pieces brown.
Cut carrots, peppers and celery into 1-2 cm thick sticks.
Put eggplant spread "Veres" and olives into three different bowls.
Place vegetables and lavash chips on a large dish or chopping board, serve with eggplant spread "Veres".