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Honey Eggplant

Honey Eggplant

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35 min.
2
Оrdinary
200°C
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Ingredients

	1 big eggplant
	1 big tomato
	100 g. cheese
	1 t.s. honey
	1 t.s. mutard
	salt, black pepper
	olive oil

Allergens

Honey

Nutrition information

450 g

Energy

18.6 g

Protein

33 g

Carbohydrate

29.4 g

Lipid

Honey Eggplant

Features

Cuisine

Bulgarian cuisine

We wanted to go for an eggplant meal today. Our initial idea was to cook a nice warm eggplant stew… but it’s summertime outside so we changed our mind and decided to prepare something fresh instead.
Here is a slightly unorthodox roasted eggplant salad recipe that is full of tasty fragrance and rich in flavor.

Ingredients

1 big eggplant
1 big tomato
100 g. cheese
1 t.s. honey
1 t.s. mutard
salt, black pepper
olive oil

Steps

1	Wash and cut the eggplant in slices. Sprinkle it with salt and leave it for a few minutes to take out its bitterness.
2	Pre-heat the oven to 200 degrees C°.
3	Arrange the eggplant in a tray. Sprinkle with pepper and olive oil and bake until ready or for about 20 minutes.
4	Cut one or two tomatoes in slices. In a shallow plate, arrange the salad by alternating eggplant and tomato slices.
5	Sprinkle with crumbled cheese.
6	Mix honey and mustard in a bowl and stir. Garnish the salad with the sauce.