4 medium Japanese eggplants
1 1/2 tablespoons olive oil
1/4 cup fresh mint leaves
20 cherry tomatoes
1 1/2 tablespoons vegetable oil
1/2 tablespoon lemon juice
1 minced garlic clove
240g grated Minas cheese (semi-soft)
12 black olives, cut into pieces
Salt and black pepper to taste
4 medium Japanese eggplants
1 1/2 tablespoons olive oil
1/4 cup fresh mint leaves
20 cherry tomatoes
1 1/2 tablespoons vegetable oil
1/2 tablespoon lemon juice
1 minced garlic clove
240g grated Minas cheese (semi-soft)
12 black olives, cut into pieces
Salt and black pepper to taste
Cut the eggplants in half and brush with olive oil
Place them in a non-stick skillet over low heat for 3 minutes on each side until golden brown
Remove from heat and slice into thin strips
In a bowl, mix together the eggplant, mint, and tomato. Reserve
In a small bowl, whisk together the vegetable oil, lemon juice, and garlic with a hand blender
Add this mixture to the eggplant bowl
Add the cheese and stir
Season and top with olives
Serve 6 portions
214 calories per serving.
