Ingredients
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1 eggplant
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1 tomato
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100 g. cheese (goat or vegan)
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1-2 tsp. raw honey
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1-2 tsp. mustard
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salt, black pepper
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1 tbsp. extra virgin olive oil
Steps
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1
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Wash, peel, and cut the eggplant into slices. Sprinkle it with sea salt and leave it for a few minutes so that the salt takes out its bitterness. |
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2
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Preheat the oven to 200 degrees C° and line a baking tray with parchment paper. |
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3
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Wash the eggplant slices with water and then arrange them in the baking tray. Sprinkle with black pepper and brush with olive oil. |
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4
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Bake in the oven for about 20 minutes until eggplant becomes soft. |
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5
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Cut tomato also in slices. On a serving plate arrange the salad by alternating eggplant and tomato slices. Garnish with crumbled cheese. |
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6
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Mix honey and mustard in a small bowl and whisk together. Pour the sauce over the salad. |
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