Insalata al Forno

finely chopped roasted eggplant 1 1/2 cups

Lemon Juice 1 tbsp

Olive Oil 2 tbsp

chopped onion 1/4 cups

Paneer 1/2 cups

chopped red bell pepper 1/4 cups

chopped green chilli 1 tbsp

fresh basil leaves 1 tbsp

fresh parsley 1 tbsp

cheese spread 1 tbsp

tomato ketchup 1 tbsp

chilli flakes 1/2 tsp

salt 1 tsp