"3 eggplants, seeded, cut into cubes"
"4 quail eggs"
"2 tablespoons of vinegar"
"1 1/2 teaspoons of mustard"
"6 tablespoons of olive oil"
"1/2 cup of chopped arugula leaves"
"12 eggplant slices"
"Salt and pepper to taste"
"3 eggplants, seeded, cut into cubes"
"4 quail eggs"
"2 tablespoons of vinegar"
"1 1/2 teaspoons of mustard"
"6 tablespoons of olive oil"
"1/2 cup of chopped arugula leaves"
"12 eggplant slices"
"Salt and pepper to taste"
In a bowl, place the eggplants and sprinkle salt on top
Let it rest for 30 minutes
Place the quail eggs in boiling water for 2 minutes
Shower them with cold running water, peel them, and cut each egg into four quarters
Set aside
Prepare the dressing: in a bowl, mix the vinegar, mustard, and salt
Add the olive oil gradually, stirring constantly with a hand mixer
Combine the arugula leaves and pepper
Dry the eggplants with paper towels and add them to the dressing
Arrange the eggplant slices on two plates
With a spoon, remove some of the liquid from the dressing and season the eggplant slices
Arrange the quail eggs decoratively
Use a skimmer to remove the eggplants and arugula leaves from the dressing and place it in the center of the plates
Add more dressing to the salad and serve
Serves 2-4 people
"485 calories per serving."
