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Salads
Warm Salad with Roasted Eggplant and Juicy Tomatoes
A light and satisfying warm salad made with roasted eggplant, fresh tomatoes, and cheese dressed in a delicate mayonnaise vinaigrette.
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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 cubes, drizzle with oil, and roast at 400–425°F for about 15–20 minutes.
2
Toss the salad together right away while the eggplant is still hot.
3
Add halved cherry tomatoes to the eggplant, then toss in fresh herbs and garlic, dress with mayo, and finish with crumbled feta cheese on top.
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