Grilled eggplant salad

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Ingredients:

• 1 large eggplant;
• 1 purple onion;
• 50 g red cabbage;
• 50 g green cabbage;
• 1 lemon;
• rapeseed and olive oil;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• honey;
• oregano and parsley;
• salt and black pepper to taste.
  
  

Preparation

Eggplants are cut into circles or elliptical shape with a thickness of about 2.5 centimeters. Onions are cleaned and cut into large rings. Sprinkle these vegetables with rapeseed oil and cook on the grill until soft. When the eggplant and onions are slightly cooled, cut them, and also the peeled cabbages of two colors.

In a separate bowl, prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. We give the mixture a little to brew, and then fill it with a salad. Solim, pepper, decorate with lemon wedges and parsley sprigs.

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