Golden pan-fried eggplant meets creamy mozzarella, peppery arugula and juicy tomato in this light yet satisfying warm salad. A drizzle of balsamic glaze ties everything together. Serve it as a light lunch or an elegant starter — it is a lovely follow-up to our Italian-Style Chicken and Eggplant Bake.
Ingredients
- 1 eggplant
- Handful of arugula or lettuce
- 100 g (3.5 oz) mozzarella
- 1 tomato
- Salt and pepper to taste
- Balsamic glaze
- Drop of oil
Instructions
- Slice the eggplant, salt it, and let stand briefly. Fry in a drop of oil on both sides until done.
- Layer: eggplant, arugula, mozzarella, tomato. Season with salt and pepper.
- Drizzle with a little oil and balsamic glaze.
Tips
- Salt the eggplant slices and let them stand briefly to draw out any bitterness.
- Serve the salad while warm so the mozzarella softens slightly.
- Add the balsamic glaze just before serving. For more eggplant inspiration, try our Crispy Eggplant and Mozzarella Sandwiches or browse Serious Eats for vegetable-cooking guides.
Nutrition: per 100 g: 85 kcal, protein 3 g, fat 6 g, carbs 4 g.