Roasted Eggplant and Mozzarella Salad
recipe

A simple and delicious salad that combines roasted eggplant and cherry tomatoes with fresh mozzarella and basil. Perfect as a side dish or a light meal.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 1 large eggplant
- 250 g cherry tomatoes
- Olive oil
- Salt
- (1 garlic clove)
- 1 head of lettuce
- 1 ball of mozzarella cheese
- A handful of fresh basil

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into about 1 cm thick rounds and halve the cherry tomatoes.
3. Place the eggplant slices and tomatoes on a baking sheet lined with parchment paper, cut side up for the tomatoes.
4. Brush the eggplant slices with olive oil and drizzle some oil over the tomatoes as well. Sprinkle salt over the vegetables.
5. Roast in the oven for about 20–30 minutes until the eggplant is nicely colored.
6. Transfer the roasted vegetables to a bowl and drizzle with a little olive oil and add the minced garlic. Taste and adjust the salt.
7. Allow the vegetables to cool slightly. You can also prepare the vegetables in advance and store them in the refrigerator.
8. Tear the lettuce into a serving dish and top with the roasted vegetables. Tear the mozzarella into pieces and add to the salad.
9. Finish the salad with fresh basil. Serve with balsamic and olive oil dressing.

Nutritional Information (per serving):

- Energy: 220 kcal
- Protein: 10 g
- Carbohydrates: 15 g
- Fat: 15 g
- Fiber: 4 g

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