John Myers
Ingredients for 4 servings:
- 3 medium-sized eggplants (approx. 750g) cut into cubes of approx. 2 x 2 cm
- 1 tbsp, leveled salt
- 4 tbsp Balsamic vinegar bianco
- Salt
- Black pepper, freshly ground
- ½ bunch basil
- 6 tbsp olive oil, good
- 200 g sheep’s cheese
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 34 minutes
a very tasty salad, even better the next day
Boil 2 liters of water with 1 heaped tablespoon of salt. Add the eggplant cubes and cook for about 4 minutes, then immediately drain in a sieve and let cool slightly. In the meantime, prepare the dressing. First, slice the basil. Then mix the balsamic vinegar with salt and pepper, then add the basil. Add the olive oil and mix well. Mix the drained, cooled eggplant cubes with the dressing. Finally, cut the feta cheese into small cubes and mix with the eggplant. Let the salad sit for about 1 hour, and then it’s ready.
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