Roasted Eggplant Salad

Ingredients

• 2 eggplants
• 2 tsp salt
• 2 tbsp starch
• Dressing (1 tomato, 1/4 onion, a little basil, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tbsp whole grain mustard)

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Steps

1. 01

   Bash the 2 eggplants and tear them by hand, then toss in a zip bag with 2 tsp salt and 2 tbsp starch, and air-fry at 180°C for 10 minutes. (Let it cool for about 5 minutes after cooking for a crispier bite.)

2. 02

   Finely chop 1 tomato and 1/4 onion, cut up a little basil, and combine in a mixing bowl with 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tbsp lemon juice, and 1 tbsp whole grain mustard, and mix well.

3. 03

   Plate the eggplant from step 1 and drizzle with the dressing from step 2.