Salads make every main dish more appealing. A green salad with roasted eggplant is great for the season. If you serve it with a boiled egg, a large piece of cheese and a slice of whole grain bread, you will turn it into a light meal for the Lunchbox.
Tip: Put the salad products in the Lunchbox inner containers and mix them just before eating to fully enjoy this salad’s freshness.
Eggplant combines well with feta cheese. These two products seem to be created for each other and we often collect them, not only because of the colors beauty but also because of the taste balance.
Salad is delicate and rich and is united by pine nuts, which better not skip or replace with other nuts as the taste and the pleasure of the salad will suffer.
Marinating aubergine is easy with the technique we use here. Just cut the eggplant into equal cubes, sprinkle with the oil and spices and cook for 30 minutes. Baking is at high degree because we aim crisp, golden eggplant rather than mild with mashed texture. The high degree of the oven is the main reason to use sunflower cooking oil instead of the delicate olive oil. Add the olive oil after baking aubergine to make it rich flavor and aroma.
The salad is flavored with a simple Vinaigrette sauce, which perfectly combines with the pickled eggplant.
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