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Salad with eggplant and feta cheese

I definitely recommend trying these delicious, hearty salads!

Salad with eggplant and feta cheese
Servings2 Serving
CategoryDifficultyEasy
Ingredients
 600 g Eggplant
 250 g Cherry tomatoes
 116 g Red onion
 1 tsp. Honey
 30 g Oil
 Kinza, dilles
 Provence herbs, garlic, raspberry vinegar, balsamic (white)
Directions
1

Cut the eggplant into half circles, about 0.5 -0.8 cm thick and crush in a bowl.

2

Add a variety of herbs, salt and puff ~ 10g of oil - mix everything in a bowl and spread on a plate.

3

Put in the oven at 180-200 degrees and fry.

4

Finished sauce: ~ 1 tablespoon (20g) oil, 2 tablespoons vinegar (I put raspberries + balsamic), squeeze the garlic. Add Provencal herbs, thyme, oregano, salt.

5

Cut tomatoes, onions, greens, add eggplant and sauce, mix everything.

6

Put on plates. Put Feta cheese on top.

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Nutrition Facts

Finished product weight 1146

Servings 2


1 serving contains
Calories 421
% Daily Value *
Total Fat 28.6g44%
Total Carbohydrate 26.7g9%
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Fried vegetables

Fried vegetables

Vegetables are on my menu every day and lots! Especially prepared in this way, they are not only delicious, but also healthy!

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