Warm Eggplant Salad with Cherry Tomatoes, Goat Cheese and Lemon Thyme

Ingredients

• 2 small eggplants
• 2 cups cherry tomatoes
• 6-7 oz. semi-soft goat cheese or mozzarella
• 4 leaves of fresh basil
• 2 sprigs lemon thyme or regular fresh thyme
• 1 pinch coconut sugar
• extra-virgin olive oil, salt, and pepper to taste
• salt flakes optional but recommended
• 1/4 tsp onion powder optional

Instructions

1. Slice the eggplant horizontally to form 1/4-inch discs.
2. Place them in a big colander and generously sprinkle them with sea salt. Set aside for 30 minutes.
3. Chop the cherry tomatoes and the cheese in bitesize cubes. finely chip the herbs and set aside.
4. Pat dry the eggplant with a clean piece of paper towel, removing most of the salt and any water that sweated out.
5. Dice the eggplant bitesize (watch the video)
6. Sauté the eggplant in generous extra-virgin olive oil, add a pinch of sugar and a little salt., as well as the onion powder. They will be nicely cooked in approximately 15 minutes.
7. Combine tomatoes, eggplant, cheese and fresh herbs. Lightly dress with olive oil and salt flakes and enjoy.