Family Best Time >> Food

Mixed greens with eggplant and prawns


Ingredients:4 people
  • large cooked prawns
    200 g
  • aubergines
    2
  • small mixed salads (arugula, radicchio, lamb's lettuce, etc.)
    125 g
  • olive oil
    3 tablespoons
  • chervil
    a few sprigs
  • coarse salt
  • vinaigrette:sunflower oil
    2 tablespoons
  • olive oil
    2 tablespoons
  • wine vinegar
    2 tablespoons
  • garlic
    1 clove
  • strong mustard
    1 teaspoon
  • salt and ground pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:6 minutes


Difficulty:[usr 1]

Wash the aubergines and cut them into thick slices lengthwise. Sprinkle them with coarse salt and leave to drain for 30 minutes. Wipe them dry, cut them into small dice and brown them in the pan for 6 minutes with the olive oil.

Mix the vinegar with the finely chopped clove of garlic, mustard, salt and pepper in a salad bowl. Add the oils, emulsifying quickly. Shell the prawns.

Sort the salads, wash them with plenty of water, dry them, put them in the salad bowl. Add the hot aubergines and the chervil, stir gently, decorate with the prawns and serve.

Mixed greens with eggplant and prawns