153.                Eggplant Salad With White Mushrooms

Preparation time: 20 minutes

Cooking time: 23 minutes

Serving: 6

Ingredients:

• 1 cup of water
• 1 eggplant
• 6 oz white mushrooms
• 1 clove garlic, sliced
• 2 tbsp apple cider vinegar
• 1 tbsp of olive oil
• 1 tsp canola oil
• ½ tbsp flax seeds
• 1 tsp black pepper
• 1 tsp salt

Directions:

1. Peel the eggplant and cut it into medium cubes.
2. Then sprinkle the eggplant cubes with the half teaspoon of salt.
3. Gently stir the eggplant cubes and leave for 5 minutes.
4. Cut the white mushrooms.
5. Preheat the air fryer to 4000F.
6. Pour water into the basket tray of the air fryer.
7. Add the chopped mushrooms, half a teaspoon of salt, and cook for 8 minutes.
8. Next, strain the water from the mushrooms and cool them.
9. Next, place the eggplant cubes in the air fryer and sprinkle with the canola oil.
10. Cook the eggplants for 15 minutes at 4000F.
11. Stir the eggplants after 7 minutes of cooking.
12. When the aubergines are cooked, let them cool slightly.
13. Combine the aubergines with the chopped mushrooms in the salad bowl.
14. Sprinkle the plate with the flax seeds, olive oil, sliced garlic clove, and ground black pepper.
15. After this, add the apple cider vinegar and stir the salad carefully.
16. Let the salad rest for 5 minutes.

Nutrition: Calories: 62 Carbohydrates: 6.9g Fat: 3.5g Protein: 2g