Eggplant Salad Flavoured with Whole-Grain Mustard

Ingredients for the dressing

• 1 tbsp. (15 ml) cider vinegar
• 2 tbsp. (30 ml) olive oil
• 1½ tsp. (8 ml) honey
• 2 tbsp. (30 ml) mustard
• Salt and pepper, to taste

Ingredients for the salad

• 3 tbsp. (45 ml) olive oil
• 1 medium onion, finely chopped
• 1 medium eggplant, cut into 1 in. (2 cm) cubes (approximately)
• Salt and pepper, to taste
• Cayenne pepper, to taste
• ½ tsp. (2.5 ml) onion powder
• 20 basil leaves, chopped
• 1 medium tomato, cut into chunks

• Make the dressing: In a small bowl, whisk together the vinegar, oil, honey, mustard, and salt and pepper to taste. Set aside.
• Make the salad: In a large frying pan over medium-high heat, heat oil. Add onion and sauté until caramelized, about 10 minutes.
• Add eggplant and cook, stirring often, until tender-crisp and golden, 10 to 15 minutes.
• Season to taste with salt, pepper and Cayenne pepper, then stir in the basil and tomato.
• Transfer vegetable mixture to a large bowl. Add dressing, mixing well, and serve.

As soon as eggplant season kicks in, my son and I get cooking. He is actually the one who created this particular recipe. It’s so good that I just had to share it with you!