Leek salad
Description
Perfect for an everyday table. You can serve this salad hot, right after the vegetables are baked, if you prefer. But I personally like it better when the vegetables are just slightly, almost imperceptibly, warm. You can also add nuts and goat-like cheese to taste. Garnish as desired and serve.
Instructions
- 1
Step 1
Wash the vegetables. Mix sugar, sauces, vinegar, and lime juice in a small jar. Shake well until the sugar dissolves.
- 2
Step 2
Do not peel the eggplant; cut it into small cubes. Preheat the oven to 200 degrees, spray the eggplant with oil, sprinkle with salt, and bake for 20–25 minutes, turning occasionally.
- 3
Step 3
Cut the onion stalks in half lengthwise. Place the onions on a baking sheet, cut side down, spray with oil, and sprinkle with salt. Bake for 12 minutes, then remove, let cool, and finely chop the onions.
- 4
Step 4
Assemble the salad: place the eggplant and onion on a serving dish, drizzle with the dressing, sprinkle with chopped coriander, and serve. It can be served slightly warm.