Eggplant Potato Salad

Ingredients

• 2 medium eggplants
• 6 tbsp Olive oil
• 400 g waxy potatoes
• 125 ml red wine
• vegetable broth (instant)
• 1 beef tomato
• 1 bundle arugula
• 2 red onions
• juice of 1 lemon
• 2 Garlic cloves
• sugar
• Salt
• ground pepper

Instructions

1. 1.

   Wash, dry, trim stems and cut eggplants into large cubes. Brown in batches in hot oil over medium heat, then cool on paper towels.

2. 2.

   Peel, wash, and cube potatoes; simmer with red wine and broth until firm. Remove cubes, let cool, reserve the cooking liquid for dressing.

3. 3.

   Wash, dry, slice beef tomato into wedges. Clean and dry arugula. Peel onions and cut into rings. Combine all in a bowl and mix.

4. 4.

   Peel and crush garlic cloves; combine with reserved wine broth and lemon juice in a bowl. Season with sugar, salt, and pepper, then pour over salad. Mix briefly, let rest at least 1 hour. Plate on serving dishes.