Eggplants cooked in a grill with a salad of fresh baby spinach, mint leaves and parsley, oregano with a touch of shallots and dehydrated tomatoes, this is a delicious and delicious salad to cook in a few minutes.
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Ingredients4 portions
Preparation
Heat a grill over high heat, grill the aubergines until they form the classic marks of the grill. Withdraw and reserve
In a bowl mix the aubergines with the mint leaves, the parsley, the oregano, the dehydrated tomatoes and the spinach. Reservation.
In a bowl, mix the garlic, tahini, paprika, lemon and olive oil with the balloon whisk and season to your liking.
Mix the salad with the dressing and sprinkle to your liking with the feta cheese.
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