Salad with Chanterelles, Eggplants, and Cilantro
Salads • European
Description
Salad with chanterelles, eggplants, and cilantro
Ingredients
- Eggplants 20 oz
- Tomatoes 25 oz
- Chanterelles 20 oz
- Olive Oil 5 fl oz
- Thyme 0 oz
- Garlic 0 oz
Step-by-Step Guide
Step 1
Slice the eggplants into rounds and lightly salt them, let sit for 1 hour to remove bitterness.
Step 2
Rinse the chanterelles in cold water.
Step 3
Cut the tomatoes into large cubes.
Step 4
Sauté the tomatoes in olive oil with the rinsed chanterelles, also add garlic and thyme for aroma, and lightly salt.
Step 5
Cook until the eggplants are done, then mix with the tomatoes and add cilantro leaves.
Step 6
Prepare the dressing: whisk all the dressing ingredients in a bowl.
Step 7
Combine the eggplants, chanterelles, tomatoes, and cilantro leaves in a separate bowl, add the dressing, and mix. Serve the finished salad on a plate.
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