The eggplants for this salad are grilled and seasoned. olive oil. Serve in a warm form. Nutrition value one serving: (4 total) Calories 313, total fat 26 g, saturated fats 3.5 g, proteins 3 g, carbohydrates 19 g, fiber 8 g, cholesterol 0 мг., натрий 158 мг., сахар 9 г. 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Eggplant (sliced 1 cm thick) ─ 1 pc.
- Large head of red onion (sliced in circles) ─ 1 PC.
- Rapeseed oil
- Avocado (halved, take out a stone and chop pulp) ─ 1 pc.
- 1 tbsp. l red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp. l coarsely chopped oregano leaves
- Honey
- Olive oil
- Grated zest of 1 lemon
- Parsley
Recipes with similar ingredients: eggplant, avocado, wine vinegar, Dijon mustard, oregano, honey
Recipe preparation:
- Lay eggplant and red onion on the grill, previously grease them with rapeseed oil. Sauté the eggplant and onion until golden colors. Put the fried vegetables on a cutting board and give them cool slightly. When the vegetables have cooled, cut and fold in a deep a bowl with avocado.
- In a separate bowl, mix red wine vinegar, mustard and oregano. Add honey, olive oil to taste and mix until obtaining a homogeneous consistency. Add salt and pepper. to your taste.
- Mix the resulting sauce with the eggplant mixture and give to insist. Sprinkle with lemon zest and serve sprigs of parsley.
