Eggplant and Mushroom Salad

조리 순서

1. 
   1

   Remove the stem from the eggplant and cut it into bite-sized pieces, about 2–3 cm. Trim the mushroom stems and cut the mushrooms into halves or quarters depending on their size. Cut the onion into large 2–3 cm pieces, and prepare only the rosemary leaves.

2. 
   2

   Heat a pan well, then add the eggplant, mushrooms, onion, and rosemary. Season with salt and black pepper, and stir-fry over high heat until the vegetables are lightly browned and develop a slightly smoky flavor.

3. 
   3

   Arrange the cooked eggplant, mushrooms, and onion around the edge of the plate. Place a generous handful of salad greens in the center. Drizzle with balsamic dressing and balsamic glaze, then finish with sliced almonds and baby greens.