Description
I want to share with You a spring salad with an unusual taste. Besides, he also lean.
Ingredients
-
Eggplant
1 piece
-
Radishes
150 g
-
Red onion
1 piece
-
Cherry tomatoes
8 piece
-
Parsley
1 coup
-
Soy sauce
3 Tbsp
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Sunflower oil
4 Tbsp
-
Honey
1 tsp
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Black pepper
Cooking
Eggplant cut into small cubes not. Tuck in soy sauce and let stand for 20 minutes. Then drain in a colander to stack the juice. Rinse is not necessary.
Prepare frosting. Part of sunflower oil mixed with honey. Add the black pepper. Pour the mixture over the eggplant so that each piece dipped in.
On the tray lay a paper and lay in a single layer of eggplant. Bake at 180 degrees for 20-25 minutes. During the baking mix. Careful not burned and not too soft, and the salad will be mush.
Onion cut into half rings. I pour cold water with salt for 30 minutes to remove bitterness.
Slice the radishes, too, half rings.
Tomatoes cut in half, this of course depending on the size.
Parsley finely chopped. You can add cilantro if you like. I just strongly don't like this harmless weed.
When the eggplant has cooled, mix everything and fill with sunflower oil. Very interesting and fresh spring salad. Bon appetit!
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