Eggplant Salad

Name: Eggplant Salad
Yield: 15
Ingredients: For the salad; 1 kg of eggplant, cut into cubes; 3 tablespoons of vinegar; 1 tablespoon of honey; 1 tablespoon of salt; 240 g of fresh mushrooms; 4 tomatoes, peeled and seeded, cut into strips; For seasoning; 1 cup of orange juice; 1/4 cup of lemon juice; 2 cloves of garlic, minced; 1 teaspoon of paprika; 2 tablespoons of olive oil; To sprinkle; 2 tablespoons of chopped parsley

1
For the salad
2
1 kg of eggplant, cut into cubes
3
3 tablespoons of vinegar
4
1 tablespoon of honey
5
1 tablespoon of salt
6
240 g of fresh mushrooms
7
4 tomatoes, peeled and seeded, cut into strips
8
For seasoning
9
1 cup of orange juice
10
1/4 cup of lemon juice
11
2 cloves of garlic, minced
12
1 teaspoon of paprika
13
2 tablespoons of olive oil
14
To sprinkle
15
2 tablespoons of chopped parsley

Ingredients

1
For the salad
2
1 kg of eggplant, cut into cubes
3
3 tablespoons of vinegar
4
1 tablespoon of honey
5
1 tablespoon of salt
6
240 g of fresh mushrooms
7
4 tomatoes, peeled and seeded, cut into strips
8
For seasoning
9
1 cup of orange juice
10
1/4 cup of lemon juice
11
2 cloves of garlic, minced
12
1 teaspoon of paprika
13
2 tablespoons of olive oil
14
To sprinkle
15
2 tablespoons of chopped parsley

Directions

1
Place the eggplant cubes in a greased baking dish
2
Put it in a moderate oven (180°C) preheated for about 30 minutes, until it's soft
3
Stir occasionally
4
Remove from the oven and place in a salad bowl
5
Add the vinegar, honey, and salt
6
Mix well
7
Cook the mushrooms in a little boiling water with some lemon juice
8
Drain and cut into four pieces
9
Combine with the eggplant, tomatoes, and seasonings
10
Mix the orange and lemon juices with garlic and paprika
11
Season with a pinch of salt
12
Simmer until the liquid reduces to half
13
Remove from heat and gradually add olive oil while whisking
14
Pour over the salad and sprinkle with parsley
15
Serve 15 portions
16
Note: Serve with Italian bread slices passed in butter.