Description
Very tasty eggplant salad, light and spicy.
Ingredients
-
Eggplant
2 piece
-
Arugula
100 g
-
Feta
90 g
-
Nuts
-
Olive oil
2 Tbsp
-
Honey
1 Tbsp
-
Balsamic
2 Tbsp
-
Paprika sweet
1 tsp
-
Black pepper
-
Salt
-
Garlic powder
Cooking
The eggplant is cut into two parts, both barrels, and then one in the barrel for 6-7 slices.
Make a marinade. Mix the honey, olive oil, balsamic vinegar and paprika. Pour a pinch of salt, black pepper and garlic powder.
Then I put baklazhanovy slices in the bag and pour the marinade. In the package are all carefully grind to get well coated with the marinade.
Preheat the oven at 200 degrees. and bake eggplant for 30 minutes. The WTO such they are already delicious, that you begin to carry without making a salad.
Wash the arugula and crumble the feta, mix with the eggplant. Drizzle with oil and sprinkle with nuts. The original need cedar, but I have my nut mixture"Dukka", it is also fragrant, so very suitable for this salad. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.