Main Course
Eggplant, tomato, and feta salad
A great idea for a salad to enjoy during the eggplant season!
30 min
Prep time
5 min
Cook time
4
Servings
Medium
Difficulty
35 min
Total time
Ingredients
Instructions
-
1
Cut the aubergines into slices and cook them in hot oil until they are well golden brown, then drain on paper towels.
-
2
Cut the tomato into quarters.
-
3
Chop the shallots. Arrange the washed and spun rocket at the bottom of the plates.
-
4
Cover with feta cheese cubes, chopped shallots, and aubergine and tomatoes.
-
5
Drizzle with a vinaigrette made by emulsifying olive oil with vinegar, salt, and pepper.
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