Preparation time (minutes): 15
Cooking time (minutes): 6
Serves (people): 4

Ingredients

1 large (500 g) eggplant
1 small onion, finely chopped
2 medium tomatoes, finely diced

Dressing

1 garlic clove, crushed
1 teaspoon yellow mustard
1/2 teaspoon salt
1 pinch white pepper
1 teaspoon dried mint
2 tablespoons vinegar
2 tablespoons lemon juice
4 tablespoons olive oil

Method of Preparation

Peel the eggplant, wrap it with cling film.
Cook in microwave for 6 minutes.
Unwrap eggplant and cut into small cubes.
Mix with onions and tomatoes.

In a separate bowl, mix garlic with mustard and remaining dressing ingredients.
Add to vegetables and mix gently until evenly distributed.

Serve cold.

Nutritional value per person

Energy (calories): 190
Cholesterol (milligrams): -
Fats (grams): 14
Starch (grams): 14
Proteins (grams): 2
Fibers (grams): 2