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Salads
Warm Eggplant and Pepper Salad
A vibrant and juicy warm salad of seared vegetables, green beans, and tender mozzarella with a zesty 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
Slice the peppers into large chunks and quickly sear them for 2-3 minutes on each side, keeping them slightly crispy.
2
In the same oil, cook the eggplant slices over low heat for about 3 minutes each until tender.
3
Meanwhile, blanch the green beans for no more than 3 minutes, then immediately plunge them into ice-cold water and drain.
4
Cut the eggplant into halves and the peppers into large pieces, then add the sweet white onion, beans, parsley, and mozzarella.
5
Dress with wine vinegar, olive oil, salt, and pepper, toss gently, and let it sit for 10 minutes so the flavors deepen.
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