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Salads
Fresh Salad with Eggplant
A vibrant and crisp salad with roasted eggplant, fresh vegetables, and pumpkin seeds—perfect for a light lunch or dinner.
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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
Roast the eggplant with spices for 20 minutes at 400°F (200°C).
2
Dress with olive or pumpkin seed oil and a splash of balsamic vinegar.
3
Remember to dress the salad right before serving, since the greens will wilt quickly. Dress it and eat it right away.
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