Grilled Eggplant Salad

Ingredients

• 1 Shallot
• Juice of 1 lime
• 2 tbsp white wine vinegar
• 1 tsp Honey
• Dijon mustard
• iodized salt
• black pepper (freshly ground)
• a pinch ground cinnamon
• 6 tbsp Olive oil
• some fresh borage leaves
• several borage flowers
• 1 can (425 ml) chickpeas
• 2 small eggplants
• 1 stalk of pale dandelion salad

Instructions

1. 1.

   Peel and finely chop the shallot. Mix with lime juice, vinegar, honey, mustard, salt, pepper, and cinnamon. Whisk 3 tbsp oil into the mixture with a fork. Rinse borage leaves, pat dry, slice into fine strips, and fold in. Rinse chickpeas, drain, and combine with the vinaigrette. Let rest for 30 minutes.

2. 2.

   Meanwhile, cut eggplants into ~0.5 cm thick slices. Brush with remaining oil and season generously with salt and pepper. Grill the slices on both sides until browned, then drain on paper towels.

3. 3.

   Clean, wash, pat dry, and tear the dandelion salad into bite‑sized pieces. Arrange on a plate with grilled eggplant slices and chickpeas. Garnish with borage flowers.