Eggplant watercress salad for a balanced diet

Ingredients:

Watercress: Kuban (washed and chopped coarse) Bread: half a cup (brown and roasted) Olive oil: two tablespoons Kbertanalkhal: spoon Kberhalrman: tablespoons (love) salt: spoon Sgarhasar Lemon: 1 Habhalbazngan: 2 tablets (sliced ​​and grilled oven)

How to prepare

1. Put the watercress in a bowl of submission.

2. Mix the lemon, salt, oil, vinegar and a good boy mixture over watercress.

3. Divide the pomegranate kernels and toast on the face.

4. Divide the eggplant slices on the edge of the dish and feet.