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