Eggplant salad

Cooking is my passion. To prepare healthy, simple and attractive dishes is my daily pleasure. To share the food with your beloved or friends and finish the day eating and talking is what it’s all about.

Slice 600 grams of eggplant. Put the slices on salt in a colander. Rinse and dry the slices.

Put pepper, salt and some olive oil on each slice (both sides) and bake on baking paper in the oven at 180° for approx 20-30 mins. Turn halfway.

For the dressing, heat 3 spoons of olive oil and add 1 large table spoon of honey. Add 50 grams of grated walnuts.

Put 125 grams of arugula on a large beautiful plate. Spread the roasted eggplant slices and finish with the dressing. Bread or oven baked potato wedges make the salad more complete.

 

 


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