Eggplant Salad
Pane-bistecca
Another simple, quick recipe with eggplant: an eggplant salad. You can actually mix it with whatever ingredients you like best. Tomatoes go especially well with it.
I also added mozzarella, and for this salad, it doesn’t necessarily have to be fresh, soft mozzarella. Herbs should also be added to the salad to give it a summery freshness. Mix in olives or capers; nuts also go well with it, and if you like, you can add roasted onions. As you can see, there are many variations.
I also added mozzarella, and for this salad, it doesn’t necessarily have to be fresh, soft mozzarella. Herbs should also be added to the salad to give it a summery freshness. Mix in olives or capers; nuts also go well with it, and if you like, you can add roasted onions. As you can see, there are many variations.
Ingredients
2-3 Eggplants
2-3 Tomatoes
1 Mozzarella
Fresh Basil Leaves
Olives halved
or Capers
chopped Walnuts optional
6 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Lemon Juice
Salt and Pepper
mixed Italian Herbs
Dressing
Instructions
1
Step 1
Cut the eggplants into 5 cm long, finger-thick sticks.
2
Step 2
Now place on a baking sheet, drizzle with a little olive oil, and roast in the oven at 180°C for about 30 minutes. Then allow to cool slightly.
3
Step 3
Slice the tomatoes and dice the mozzarella. Add olives or capers if desired and mix everything together.
4
Step 4
Put all ingredients for the dressing into a jar and shake well. Pour it over the salad and serve.
Notes
More Salads!
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