Eggplant Salad with Mozzarella and Tomatoes
A filling yet light and tasty dish. Mushrooms can be used as an alternative to eggplants. I recommend keeping the mozzarella, as it gives the salad a special flavor. These ingredients make 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- eggplants 250 g
- mozzarella 100 g
- tomatoes 150 g
- green salad 150 g
- leek
- vegetable oil 3 tbsp
- mustard 2 tsp
- salt
- pepper
Instructions
Step 1 of 10
Cut the leek into half-rings (onion — finely).
Step 2 of 10
Cut the eggplants into cubes.
Step 3 of 10
Lightly sauté the onion in vegetable oil.
Step 4 of 10
Add the eggplants and fry for 10 minutes.
Step 5 of 10
Cut the tomatoes into small pieces.
Step 6 of 10
Cut the mozzarella into small pieces.
Dressing Preparation
Step 7 of 10
Mix the mustard and oil.
Step 8 of 10
Add salt and pepper.
Step 9 of 10
Combine the salad, eggplants, mozzarella, and tomatoes.
Step 10 of 10
Pour in the dressing and mix.