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Eggplant tomato salad with honey mustard dressing

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Ingredients

1 eggplant
1 tomato
100 g. cheese (goat or vegan)
1-2 tsp. raw honey
1-2 tsp. mustard
salt, black pepper
1 tbsp. extra virgin olive oil

Nutrition information

450 g
Energy
18.6 g
Protein
33 g
Carbohydrate
29.4 g
Lipid

This colorful and aromatic salad is an incredible combination of eggplant and juicy tomatoes. Eggplant literally melts in the honey mustard sauce. Eating this salad is a real pleasure. The salad is ideal for family gatherings, parties, or side dishes. 

Steps

1

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.
2

Preheat the oven to 200 degrees C° and line a baking tray with parchment paper. 
3

Wash the eggplant slices with water and then arrange them in the baking tray. Sprinkle with black pepper and brush with olive oil.
4

Bake in the oven for about 20 minutes until eggplant becomes soft.
5

Cut tomato also in slices. On a serving plate arrange the salad by alternating eggplant and tomato slices. Garnish with crumbled cheese.
6

Mix honey and mustard in a small bowl and whisk together. Pour the sauce over the salad.

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