Spinach Salad with Feta

Ingredients

• 0.5 small eggplant
• 1 tbsp oil
• 4 Cherry Tomatoes
• 200 g mixed baby spinach
• 1 Red Onion
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 0.5 tsp mustard
• 3 tsp white wine vinegar
• 2 tbsp olive oil
• 1 tbsp chopped parsley
• a pinch of sugar
• 60 g sheep cheese
• 2 small hard-boiled eggs

Instructions

1. 1.

   Wash the eggplant, slice it and slowly fry each side in oil for about 5 minutes, seasoning with salt and pepper.

2. 2.

   Wash, trim, rinse, dry, and tear the spinach into bite-sized pieces.

3. 3.

   Peel the onion and cut it lengthwise into wedges.

4. 4.

   Wash, trim, and quarter the tomatoes.

5. 5.

   Whisk together mustard, vinegar, lemon juice, salt, pepper, and sugar; fold in the oil, taste, and stir in parsley.

6. 6.

   Crumb the feta cheese roughly, peel the hard-boiled eggs and halve them.

7. 7.

   Combine spinach, eggplant slices, tomatoes, and onions with the vinaigrette; arrange on plates topped with eggs and sprinkled with feta before serving.