Grilled Eggplant Salad
Ingredients
Main ingredients
- Chives 30 g
- Fresh Cucumber 1 piece
- Grilled Eggplant 200 g
Seasonings/Sauce
- Salt 1 portion (1/3 tsp)
- Olive Oil 20 spoon
- Honey 14 spoon
- Fermented Vinegar (Apple Vinegar) 30 ml
- Soy Sauce 15 ml
- Tomato 120 piece
Nutrition summary
Carbohydrates
37.67 g
35%
Protein
8.73 g
8%
Fat
27.84 g
57%
Cooking steps
-
1
Slice the eggplant thinly and sprinkle with salt. Let it sit for 10 minutes.
-
2
Pat the eggplant dry with a kitchen towel to remove moisture.
-
3
Heat olive oil in a pan and grill the eggplant slices on both sides until golden brown.
-
4
Place the grilled eggplant on a plate.
-
5
Slice the cherry tomatoes and onion.
-
6
Put the vegetables on top of the grilled eggplant.
-
7
Make the dressing with olive oil, balsamic vinegar, salt, and pepper.
-
8
Pour the dressing over the salad to finish.
