Ingredients for 4 servings
1 pack of watercress,
washed and dried
1 eggplant, sliced in
half inch circles
1 red bell pepper,
with no seeds and deveined, cut lengthwise in 4
Olive oil
Coarse sea salt
Dried oregano
White balsamic vinegar
1 tablespoon of honey
Freshly ground black
pepper
Preparation
1. Heat a grill pan to
medium-high heat.
2. Brush the eggplant and
red bell pepper with olive oil, and sprinkle with salt and dried oregano.
3. Roast the eggplant
and the red bell pepper, about 5 minutes per side. Remove from heat and let
cool completely.
4. Cut the veggies in
strips.
5. In a small bowl,
mix 3 tablespoons of olive oil with two of vinegar, a pinch of salt, pepper and
a teaspoon of honey. Mix until emulsified.
6. In a bowl, place
the watercress and add the veggies, add the vinaigrette and combine.