Spelled salad with grilled eggplant, tomatoes and onions

A delicious and hearty salad of boiled spelled, which is mixed with vegetables and watered with tart vinaigrette dressing with fresh dill. Eggplant and red onion are pre-fried on grilled until soft, where they acquire an appetizing aroma of haze and pass it on to the whole salad. All components of the dish harmoniously are combined with each other. Serve it to a side dish with meat or in as a hearty self-service dish. Share with friends: Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salad

• 1.5 tbsp. spelled
• 3 (small) eggplant, cut in half
• 1 small red onion, peeled, cut in half and sliced ​​in thick half rings
• Olive oil to grease
• 2 tbsp. grape tomatoes washed and cut in half
• 1/4 Art. chopped dill + extra for serving
• Sherry vinaigrette dressing, see recipe below

Sherry vinaigrette dressing

• 1 small shallots, finely chopped
• 1/4 Art. sherry or balsamic vinegar
• 2 tsp Dijon mustard
• 1/4 tsp coarse salt
• 1/4 tsp ground black pepper
• 1/4 Art. chopped dill
• 0.5 tbsp. olive oil

Recipes with similar ingredients: spelled groats, eggplant, onions red, grape tomatoes, dill, shallots, balsamic vinegar, Dijon mustard

Recipe preparation:

1. Boil spelled in a large pot of boiling salted water until ready, about 15 minutes. Drain and shift well cereals in a large bowl.
2. Preheat the grill to high heat. Lubricate while spelled eggplant and onion slices with butter and sprinkle with salt and black pepper. Grill for 3-4 minutes on each side or until readiness. Remove from the grill and cut into 2.5 cm cubes. Add the eggplant and onion to the spelled, put the tomatoes there and dill. Pour vinaigrette dressing and mix evenly distributing the ingredients. Sprinkle with dill additionally. It is better just serve salad at room temperature.

3. Sherry vinaigrette dressing:

   Combine shallots, vinegar, mustard, salt, black in a small bowl pepper and dill. Slowly pour in, constantly whipping, olive butter.