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Salads
Crispy Eggplant and Zucchini Salad
A vibrant and juicy summer salad featuring textured crispy vegetables, tangy cheese, and a balsamic glaze.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplant and zucchini, salt them, and let sit for 10 minutes.
2
Remove excess moisture, toss with starch until thoroughly coated, and shake off any excess.
3
Fry the zucchini, then the eggplant in plenty of very hot vegetable oil until golden and crispy.
4
Transfer from the oil to paper towels to drain excess fat.
5
Dice the tomato and cheese. Toss the herbs with the garlic.
6
Assemble the salad in layers: zucchini and eggplant, sprinkle with herbs, tomatoes and cheese, sprinkle with herbs again, and repeat.
7
Finish by drizzling with balsamic glaze.
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