Warm Salad with Eggplant, Tomatoes and Purslane

Will surely impress! served as an appetizer, it fits perfectly with seafood and fish!



Our incredients:1 large eggplant (flask)
 4 tomatoes pomontori tight 
1 onion, sliced 
1 clove garlic 
1 bunch purslane 
1 tablespoon chopped basilDried thyme 
1 tablespoon brown sugar 
Balsamic Vinegar 
2 tablespoons sweet red wine 
Sweet red pepperPepper (optional) 
Olive oilCoarse salt

Let's see how they madeCut the eggplant into cubes, place it in a nonstick pan, sprinkle with olive oil, salt, add the whole garlic and cook at 200 degrees for 20 minutes. 
Cut the tomatoes in four places them in a pan and a nonstick them with olive oil sprinkle with sugar, basil, thyme and bake at 200 degrees for 20 minutes.In a shallow bowl place the cubes of eggplant, removing a clove of garlic.Place tomatoes around the draining of fluids that have turned out.Also the tender tops of purslane and onion slices.In blender put the liquid from tomatoes psisame, 3 tablespoons olive oil, wine, 2 tablespoons balsamic vinegar, red pepper flakes if you like spicy, red pepper and whisk well and pour over the salad.Serve warm.