For the salad
1/2 kg of eggplant cut into 1 cm cubes
1 large cucumber seedless, skin removed, and cut into 1 cm cubes - 300 g
2 cups of raw avocado grated on a coarse grater - 165 g
1 medium onion chopped - 120 g
For the seasoning
4 tablespoons of red wine vinegar - 60 ml
1 tablespoon of lemon juice - 15 ml
2 teaspoons of mustard - 10 g
1/2 teaspoon of garlic minced - 4 g
1/2 cup of olive oil - 120 ml
Salt and black pepper to taste
For the salad
1/2 kg of eggplant cut into 1 cm cubes
1 large cucumber seedless, skin removed, and cut into 1 cm cubes - 300 g
2 cups of raw avocado grated on a coarse grater - 165 g
1 medium onion chopped - 120 g
For the seasoning
4 tablespoons of red wine vinegar - 60 ml
1 tablespoon of lemon juice - 15 ml
2 teaspoons of mustard - 10 g
1/2 teaspoon of garlic minced - 4 g
1/2 cup of olive oil - 120 ml
Salt and black pepper to taste
Prepare the salad
Place the eggplant cubes in a lightly oiled baking dish and bake in a moderate oven (180°C) until they're tender, about 25 minutes
Let it cool and arrange with the cucumber, avocado, and onion in a serving bowl
Prepare the seasoning
In a small bowl, mix together the red wine vinegar, lemon juice, mustard, and garlic
Add the olive oil gradually, whisking with a fork to combine, and season to taste with salt and black pepper
Serves 6 portions
Total calorie count: 1,325 calories
Or 221 calories per serving.
