Oriental salad with eggplant
Ingredients for oriental salad with eggplant
eggplants – 2.
red pepper – 1 tsp smoked
thyme – 1 tsp
cucumbers – 1. small
onion – a few sprigs
Garlic – 3 cloves
balsamic vinegar – 2 tbsp
honey – 1 tsp
olive oil – 2 tbsp
parsley – a few sprigs
lemons – 1/2 pcs.
Preparation of Oriental salad with eggplant
Wash eggplants and cut them into thin slices lengthwise. Put them in a bowl and sprinkle with salt. Let them so for 30 minutes to let the bitter water, then dry them well with paper towels.
Sprinkle each slice of eggplant with olive oil, paprika, thyme and pepper and rub with nice hands spices in them. Heat a grill pan or grill and baked eggplant pieces until golden on both sides. Put them in a bowl at them using a potato peeler cut thin slices of cucumber.
In a bowl put olive oil, balsamic vinegar, honey, lemon juice, salt and chopped garlic and the white part of scallions two. Try mixture and season with something else if necessary.
With this mixture pour eggplants and cucumbers. Sprinkle with parsley and garnish with lemon slices. The salad is left in the fridge for at least 2 hours to be spiced up.