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Salads
Eggplant, Feta and Honey Salad
A vibrant and tangy salad featuring crispy eggplant, juicy tomatoes, and salty feta, tossed in a honey-oyster dressing.
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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
Peel the eggplants, cut them into cubes, season with salt, let sit for 15 minutes, then rinse and pat dry.
2
Dice the tomato and pick the herb leaves.
3
Toss the eggplant in starch and fry in oil for 3-5 minutes until golden brown.
4
For the dressing, whisk together the honey, oyster sauce, and lemon juice.
5
Combine the tomatoes, herbs, and crispy eggplant.
6
Cube the feta, add it to the salad, and toss gently.
7
Plate the salad, garnish with pine nuts, and drizzle with the dressing.
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