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Salads
Tomato and Eggplant Salad
A vibrant and juicy salad featuring pan-seared eggplant, fresh tomatoes, and cream cheese served on crusty toasted bread.
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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
Dice the eggplant. Heat a skillet with oil, add the eggplant, and toss immediately.
2
Season with salt, cover with a lid, and sauté over medium heat for 5 minutes. Then remove the lid and cook off the moisture, stirring occasionally. Let it cool.
3
Combine the cooled eggplant with diced tomatoes and chopped cilantro. Dress with a sweet and sour sauce (just a drizzle so as not to overpower the flavors).
4
Serve alongside toasted bread spread with cream cheese, spooning the salad right on top.
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