Wash and clean the eggplant and cut lengthwise into slices. Salt and soak in water for about 10 minutes. Pat dry, season with salt and pepper, drizzle with oil and grill on the grill for about 5 minutes.
Mix the balsamic vinegar with the lemon juice, 2-3 tablespoons of water, honey and 4 tablespoons of olive oil. Season to taste with salt and pepper. Peel the onions and finely dice them. Roughly chop the tomatoes. Dice the cheese.
Arrange the aubergine slices on plates and sprinkle the onions, tomatoes and cheese on top. Drizzle with the dressing, season with pepper to taste and serve garnished with basil leaves.
Nutrition Information
Calories: 296 Fat: 22 g Saturated fat: 10 g Carbohydrates: 9 g Sugar: 1 g Fiber: 4 g Protein: 16 g Cholesterol: 36 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-grilled-eggplant-sun-dried-tomatoes-and-goat-cheese-salad-recipe/