Eggplant salad balsamic

Ingredients for 2 servings:

• 2 eggplant(s)
• 1 onion(s)
• 4 tbsp balsamic vinegar, red (good quality)
• ½ tsp honey
• 1 tsp mustard
• 6 tbsp olive oil
• salt and pepper
• 2 tbsp water
• possibly cherry tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious starter

Cut the unpeeled eggplants into approximately 1 x 1 cm pieces. Place them in a bowl, add salt, pepper, and 2 tablespoons of olive oil, and mix well. Then place the cubes on a baking sheet lined with baking paper and bake in the oven at 200°C until lightly browned (approx. 15-20 minutes). In the meantime, prepare the sauce: Finely dice the onion, mix the mustard, honey, balsamic vinegar, 4 tablespoons of olive oil, salt, pepper, and 2 tablespoons of water well. Add the eggplant cubes straight from the oven to the sauce and mix. Let stand for about half an hour, then let cool and enjoy. A few halved cherry tomatoes also taste delicious in this salad, but they should only be added shortly before serving.