Eggplant with plum dressing
Adding plum flavor to French dressing makes for a refreshing salad. Peel the plums before they cool completely for a clean peel
Instructions on how to make the "French dressing" used in this recipe are available on this page
Instructions on how to make the "French dressing" used in this recipe are available on this page
How to make it
1
Remove the calyx from the eggplant, poke a few holes with a bamboo skewer, brush the surface with olive oil, and bake in a 200°C oven for 15 to 20 minutes
2
Peel the eggplant after it has cooled, remove the stem, and tear it apart by hand
3
Mix 2 with A, then add the shiso leaves, olive oil, and parsley and mix
Materials1 person
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