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Salads
Eggplant and Cherry Tomato Salad
A vibrant and juicy salad featuring pan-seared eggplant, fresh vegetables, and aromatic herbs. A fantastic choice for a light and zesty everyday appetizer.
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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
Wash the eggplant, cut it into 0.5 cm thick rounds, and cut each round in half. Salt and let sit for 30 minutes.
2
Quarter the cherry tomatoes, slice the bell pepper into half-rings, and dice the onion. Finely chop the garlic and herbs.
3
Place the eggplant in a single layer in a preheated skillet with oil, frying on both sides until golden brown. Transfer to paper towels to absorb excess oil.
4
Combine all the vegetables in a bowl, add the garlic, herbs, salt, and spices, drizzle with oil, and mix well.
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