Description
Quite a bold combination of eggplant and pears. But as they say, don't try - do not know. Spicy, slightly bitter flavor of the eggplant and delicate fragrant honey pear, flavoured with tangy blue cheese. Recipe from the chef of a restaurant. Salad perfect as a snack with white wine, recommend for girl's autumn get-togethers.
Ingredients
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Vegetable oil
2 Tbsp
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Eggplant
1 piece
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Pear
1 piece
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Butter
1 Tbsp
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Honey
1 tsp
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Blue cheese
50 g
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Pine nuts
2 Tbsp
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Lemon
0.25 piece
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Salt
Cooking
The main components of the salad are eggplant and pear.
Eggplant and cut in. You can cut it into cubes, but then just cut and pear. I prefer to slice it into thin half-rings, I think it looks more aesthetically pleasing. Eggplant slices liberally with salt and set aside for 10 minutes to left bitterness.
Take juicy, ripe, firm pear, cut in half, remove the core, cut to about the same size as the eggplant. Pour the lemon juice.
Take a mix of sunflower and olive oils "Ideal".
Eggplant wash under running water, dry it with a paper towel. On a hot frying pan, pour a mix of sunflower and olive oils "Ideal", put the eggplant. Roast until it will turn brown on both sides (2 minutes each side).
Remove the eggplant to a bowl.
My pan is heated, put butter and pear.
Fry the pears for 2 minutes on each side, add the honey, disconnect the fire, stir.
Put pears on top of the eggplant.
Hot pear crumble blue cheese, sprinkle toasted on a dry pan pine nuts. The salad is served warm. The cheese will melt and soak your taste of pear and eggplant. Have a lovely evening.
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