Salad with Eggplant and Zucchini
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 204 kcal | (10 %) | ||
| Protein | 2.1 g | (2 %) | ||
| Fat | 20.5 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- each 1 Lollo Rosso, eggplant Zucchini
- 2 onions
- 8 Tbsps olive oil
- Salt freshly ground pepper
- 2 Tbsps White vinegar
- 2 Tbsps coarse Mustard
- 1 tsp pickled, green peppercorns
- 1 pinch sugar
Preparation steps
1.
Rinse and spin dry lettuce, tear into bite-sized pieces.
2.
Rinse and trim zucchini and eggplant, peel with a potato peeler and slice thinly. Peel onions and cut into rings.
3.
Heat 6 tablespoons of olive oil in a pan. Cook eggplant and zucchini slices, few a time, and drain on paper towels. Saute onions in the same pan for a few minutes. Season all vegetables with salt and pepper lightly.
4.
Whisk vinegar with mustard, pepperoncini, salt and sugar. Gradually, add remaining olive oil. Combine all prepared salad ingredients and arrange on plates. Drizzle with the dressing and serve.
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