Eggplant Salad

Name: Eggplant Salad
Yield: 6
Ingredients: '3 tablespoons of vinegar'; '1 tablespoon of honey'; '1 tablespoon of salt'; '1 kg of eggplant, cut into cubes'; '240 g of fresh mushrooms'; '4 tomatoes, peeled and seeded, sliced'; 'Sauce'; '1 cup of orange juice'; '1/4 cup of lime juice'; '2 tablespoons of olive oil'; '2 cloves of garlic, minced'; '1 teaspoon of paprika'; 'To sprinkle over'; '2 tablespoons of chopped parsley'

1
'3 tablespoons of vinegar'
2
'1 tablespoon of honey'
3
'1 tablespoon of salt'
4
'1 kg of eggplant, cut into cubes'
5
'240 g of fresh mushrooms'
6
'4 tomatoes, peeled and seeded, sliced'
7
'Sauce'
8
'1 cup of orange juice'
9
'1/4 cup of lime juice'
10
'2 tablespoons of olive oil'
11
'2 cloves of garlic, minced'
12
'1 teaspoon of paprika'
13
'To sprinkle over'
14
'2 tablespoons of chopped parsley'

Ingredients

1
'3 tablespoons of vinegar'
2
'1 tablespoon of honey'
3
'1 tablespoon of salt'
4
'1 kg of eggplant, cut into cubes'
5
'240 g of fresh mushrooms'
6
'4 tomatoes, peeled and seeded, sliced'
7
'Sauce'
8
'1 cup of orange juice'
9
'1/4 cup of lime juice'
10
'2 tablespoons of olive oil'
11
'2 cloves of garlic, minced'
12
'1 teaspoon of paprika'
13
'To sprinkle over'
14
'2 tablespoons of chopped parsley'

Directions

1
1
2
Cook the eggplant in a baking dish greased with olive oil
3
Lie it down for 30 minutes or until it becomes tender
4
Stir occasionally
5
2
6
Remove from oven and place on a platter
7
Add vinegar, honey, and salt
8
Mix well and reserve
9
3
10
Cook the mushrooms in boiling water with a few drops of lime juice for five minutes
11
Drain and cut into four parts
12
Combine with eggplant and add tomato
13
'Sauce'
14
Mix together orange juice and lime juice with garlic and paprika
15
Season with a pinch of salt
16
Cook over low heat until the liquid reduces by half
17
Remove from heat
18
Gradually whisk in olive oil without stopping
19
Pour over the salad and sprinkle with parsley.