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Warm vegetable salad with eggplant

Servings2 Serving

Light, but at the same time very fulfilling warm salad.

Warm vegetable salad with eggplant

Ingredients
 426 g Eggplant
 191 g Bell pepper (paprica)
 179 g Cucumber
 111 g Carrot
 140 g Cherry tomatoes
 25 g Garlic
 20 g Extra virgin olive oil
 20 g Raspberry Vinegar (or similar)
 10 g Sesame seeds
 5 g Honey
 ½ tsp. Hot pepper powder
 4 tbsp Soy sauce (but taste good)
 Greens
Directions
1

Eggplant cut into strips - put in a bowl. Add the finely chopped carrots, squeezed garlic in the same way.

2

Grease the pan with 10g of oil and heat it. Put eggplant and carrots in a pan and fry.

3

Peel a cucumber and cut into strips with paprika, cherry tomatoes in half. Mix and set aside.

4

In a separate dish mix: 10g of remaining oil, raspberry vinegar, soy sauce, sesame seeds, hot peppers, honey. Mix everything and add fresh vegetables.

5

When the roasted vegetables are ready (do not overcook so that they remain "crispy"), add them to the fresh vegetables. Mix everything and serve.

Nutrition Facts

Finished product weight 1120

Servings 0


1 serving contains
Calories 238
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 61.6g21%
Protein 13.5g27%

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

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