Summary

Ingredients

• 2 eggplant (s)
• 1 onion (s)
• 4 tablespoon balsamic vinegar, red (good quality)
• 0.5 teaspoon ½ honey
• 1 teaspoon mustard
• 6 tablespoon olive oil
• salt and pepper
• 2 tablespoon water
• possibly cherry tomato (s)

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Instructions

1. Cut the eggplants unpeeled into pieces approx. 1 x 1 cm. Put in a bowl, add salt, pepper and 2 tablespoons of olive oil, mix well. Then place the cubes on a baking sheet lined with baking paper and bake in the oven at 200 ° C until they are lightly browned (approx. 15-20 minutes).
2. In the meantime prepare the sauce: dice the onion, mix the mustard, honey, balsamic vinegar, 4 tablespoons of olive oil, salt, pepper and 2 tablespoons of water well. Add the eggplant cubes straight from the oven to the sauce and mix. Brew for about half an hour, let cool and enjoy.
3. A couple of halved cherry tomatoes also taste very tasty in this salad, but these should only be added shortly before serving.