Autumn salad with eggplant and bluefin cheese

Name: autumn salad with eggplant and bluefin cheese
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 3 aubergines in slices; 50 ml extra virgin olive oil with basil; coarsely ground sea salt; black pepper freshly ground; 1 lemon; 250 g smoked bacon cubes; 1 el mustard; 2 bags arugula lettuce melange a 150 g; 150 g bluefin cheese in cubes

A tasty recipe. The side dish contains the following ingredients: meat, aubergines (in slices), extra virgin olive oil with basil, coarsely ground sea salt, black pepper (freshly ground), lemon, smoked bacon cubes, coarse mustard, rucola salad (a 150 g) and bluefin cheese (diced) ).

Ingredients

Kitchen Stuff

grill pan

Directions

Sprinkle the aubergine slices with salt and leave them for 30 minutes.
Then dry them with kitchen paper and brush them with basil oil.
Roast the aubergine slices in portions in a hot grill pan in 4-6 min.
Brown and cooked, turning them halfway.
Place the eggplant in a shallow dish and sprinkle with sea salt and pepper to taste.
Squeeze half a lemon above and let the aubergines cool down.
Fry the bacon cubes in a pan with a thick bottom until they are brown and crispy.
Squeeze out the other half lemon and mix the juice in a large, wide salad bowl with the mustard, 3 tbsp bacon fat and the rest of the basil oil to a dressing, add salt and pepper to taste.
Spoon the salad into the dressing and then spoon the slices of aubergine loosely.
Sprinkle the cheese cubes and the bacon over them..