How to prepare an Italian warm salad with eggplant

Warm vegetable salad with eggplant and goat cheese

This salad you can serve as snacks before lunch, or as a main dish for a late dinner. You will need:
- 1 large eggplant;
- 2 red peppers;
- 2 yellow bell peppers;
- 1 large young zucchini;
- 200 grams goat cheese;
- handful of lettuce (Romaine, endive, spinach);
- 250 ml olive oil;
- 100 ml balsamic vinegar;
- 1 garlic clove, peeled;
- 3 sprigs of fresh thyme;
- 10 fresh Basil leaves;
- salt and freshly ground pepper.

Instead of one of the young zucchini, you can take zucchini-zucchini.

Preheat the oven to 170оС. Cut the Bulgarian pepper stalk, cut the fruit in half and remove the seeds. The zucchini and eggplant first, cut slices thick 1 cm, and then every šajbočka cut in half. Whisk in a light sauce 200 ml olive oil, vinegar, crushed garlic clove, the leaves from thyme sprigs and chopped Basil leaves. Cover the baking dish with foil so that the part of her hanging around. Lay the peppers cut down, and season with salt and pepper, drizzle with olive oil and cover with foil to "seal" the peppers. Bake vegetables for 20 minutes. The peppers are ready put in a bowl and cover with clingfilm. Set aside. Lay the slices of eggplant and zucchini on a pre-oiled baking sheet and bake the vegetables for 5-7 minutes. Peppers cut into strips and dip in the marinade. Send to the same hot eggplant and zucchini. Leave for 3-4 minutes. Meanwhile, slice the goat cheese slices and spread out on a baking sheet, place in a hot oven. Let cheese slightly melt. Prepare the salad by adding the warm vegetables with lettuce and cheese. Stir and serve.

To this salad you can add baked under the grill of a small cherry tomato.

Easy warm vegetable salad with eggplant

You can cook and a very simple eggplant salad with honey dressing. You will need:
- 1 large eggplant;
- 1 large red onion;
- 1 avocado;
- zest of 1 lemon;
- 1 tablespoon red wine vinegar;
- 1 teaspoon of Dijon mustard;
- 1 tablespoon liquid honey;
- 1 tablespoon chopped oregano leaves;
- olive oil;
- salt and freshly ground pepper;
- sprigs of parsley for decoration.

Cut the eggplant in thick slices with a width of 1-1,5 cm, onion peel and chop into segments. Brush the vegetables with vegetable oil and cook on the grill until light tan. Peel and slice avocado. In a separate bowl, whisk together wine vinegar, Dijon mustard, honey and about 100 ml of olive oil, and season the sauce with ground pepper and salt finely. Mix the warm vegetables, add avocado and top with dressing. Sprinkle with lemon zest, garnish with parsley and serve.