Vegan Chicory Salad

Ingredients

• 100 g small eggplants
• Salt
• 2 chicories
• 2 bell peppers (red and green)
• 4 tbsp olive oil
• juice of 1 lemon
• ground pepper
• 1 pinch sugar
• 1 tbsp capers
• a few parsley leaves

Instructions

1. 1.

   Rinse the eggplant, cut into small pieces, and mix with a little salt. Cover and set aside for 15 minutes.

2. 2.

   Clean the chicory, separate the leaves from the tough core, rinse, and cut larger leaves smaller if desired. Clean the bell pepper, rinse, and slice into fine strips.

3. 3.

   Pat the eggplants dry with paper towels. Heat 2 tbsp olive oil in a non-stick pan. Sauté the eggplants until golden. Drain on paper towels.

4. 4.

   Whisk lemon juice with salt, pepper, sugar, and the remaining olive oil. Arrange chicory leaves, eggplant cubes, and pepper strips on plates. Sprinkle capers and parsley leaves on top. Drizzle with the dressing.