Eggplant salad with strawberry dressing

Ingredients for 3 servings:

• 1 large eggplant(s)
• 150 g mushrooms
• 2 tomatoes
• 200 g strawberries, fresh
• 3 tbsp oil (oregano oil)
• 2 tbsp balsamic vinegar, dark
• 1 tsp mustard, medium hot
• 2 tsp honey
• 1 chili pepper(s), dried
• 2 garlic cloves, peeled
• Rosemary, dried
• Herbs of Provence, dried
• salt and pepper
• possibly feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, preheat the oven to 200°C. Halve the eggplant lengthwise and cut into thin (semi-circular) slices. Place on a baking sheet lined with baking paper, season with salt and pepper, and bake in the oven (approx. 10-15 minutes, depending on your oven). Thinly slice the mushrooms and place them on the baking sheet over the eggplant. Turn the eggplant and mushrooms over occasionally in the oven. Meanwhile, cut the tomatoes into bite-sized pieces and place them in a salad bowl. Then remove the green parts from the strawberries. Combine all the dressing ingredients in a tall jug. Add herbs, salt, and pepper to taste. Depending on the sweetness of the strawberries, you can add more or less honey. The amount of chili depends on its spiciness, so it’s best to start with less. Puree everything with a hand blender. Remove the eggplant and mushrooms from the oven and add them to the salad bowl with the tomatoes. The eggplant should be soft and lightly browned. Add the dressing, mix everything together, and season again with salt, pepper, and herbs. If desired, add a packet of feta cheese. The salad tastes good warm or cold and pairs well with ciabatta or pasta.