I definitely recommend trying these delicious, hearty salads!
Cut the eggplant into half circles, about 0.5 -0.8 cm thick and crush in a bowl.
Add a variety of herbs, salt and puff ~ 10g of oil - mix everything in a bowl and spread on a plate.
Put in the oven at 180-200 degrees and fry.
Finished sauce: ~ 1 tablespoon (20g) oil, 2 tablespoons vinegar (I put raspberries + balsamic), squeeze the garlic. Add Provencal herbs, thyme, oregano, salt.
Cut tomatoes, onions, greens, add eggplant and sauce, mix everything.
Put on plates. Put Feta cheese on top.
Finished product weight 1146
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
