Eggplant Salad

A very healthy and delicious salad, especially for eggplant lovers...
Ingredients:

- 1 large eggplant
- 1/2 green bell pepper
- 1/2 yellow pepper
- 1 avocado
- 1 cucumber
- 8 lettuce leaves
- 1/2 an onion
- 2 tbls of corn oil

Dressing:

- 1 tbls of sour permanganate syrup/ if not available, you can use mustard
- 1 smashed garlic clove
- 2-3 tbls of lemon juice
- 2 tbls of olive oil
- salt (as needed)
- black pepper (as needed)

Preparation:

- preheat the oven to 450F/250C
- cut the eggplant into small cubes
- mix the eggplant cubes with the corn oil
- put the mixed eggplant cubes in the oven for about 30 min or less, and keep mixing them every 10 min
- cut the cucumber, avocado into cubes
- slice the lettuce and bellpeppers
- cut the onion into thin slices
- mix the above sliced vegetables and the cooked eggplants (after cooling) in a bowl
- mix the dressing ingredients with the hand blender in a separate bowl
- add the dressing on top of the mixed vegetables
- mix the dressing with the vegetables
- leave it for 20 min before serving


Enjoy!

Benefits: Eggplant is low in calories and is a non starchy vegetable. Not only it is rich in vitamins and minerals, but also it contains important phytonutrients, which have antioxidant activity.