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Salads
Fresh Eggplant Salad
A vibrant and crispy salad with roasted eggplant, cherry tomatoes, and capers—perfect as a light and flavorful dish.
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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 eggplants into large chunks, season with paprika, cumin, chili, and salt, then drizzle with olive oil.
2
Spread the eggplants on a baking sheet and roast at 400°F for about 20 minutes until tender and golden brown.
3
Tear the salad greens by hand, halve the cherry tomatoes, slice the onion into thin rings, and mince the hot pepper.
4
Combine the vegetables in a salad bowl, then add the capers and pumpkin seeds.
5
Add the roasted eggplants, dress the salad with olive oil and aged balsamic vinegar.
6
Serve immediately while the greens are still crisp.
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