Usuba
Roasted Eggplant Salad with Mozzarella
A light salad with soft baked eggplants, fresh arugula, and tender mozzarella. The eggplants are roasted whole, then cut into cubes and arranged on salad leaves with cherry tomatoes and cheese. Dressed with garlic oil and balsamic reduction.
- Total
- 30 min
- Standard serving
- 239.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Rinse the eggplants and pat dry. Bake whole in the oven for 20–25 minutes. Remove, let cool slightly, peel the skin, and cut the flesh into small cubes.
- 2
Step 2
Arrange corn leaves and arugula on a plate. Place the sliced eggplants on top.
- 3
Step 3
Squeeze the garlic, mix with a small amount of olive oil and add to the salad.
- 4
Step 4
Slice the tomatoes into small wedges, cut the mozzarella into thin rounds. Arrange on the salad.
- 5
Step 5
Dress the salad with balsamic sauce, add sea salt and ground black pepper to taste.
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