3 - 4 Servings Servings
Grilled eggplant salad
This summer salad consists of tasty eggplants and fresh buffalo mozzarella. The eggplants are marinated in our Rub veggie mix for the perfect taste sensation. An indispensable side dish for a BBQ evening and delicious as lunch on a warm summer day.
Ingredients
1
Eggplant
1 ball
Buffer mozzarella
10 gr
Veggie Rub (40g/1.41oz)
Baking & Roasting Olive Oil in Can - 1L
Tomato Tapenade with Almonds and Pistachios
180g Basil
Preparation
- Cut the eggplant into slices of about 1 cm thick. Mix the Baking- frying olive oil with some Rub veggie and spread the eggplant with this mixture.
- Preheat a grill pan or barbecue to medium heat. Grill the eggplant slices on both sides until they have nice grill marks.
- Cut the buffalo mozzarella into slices. Divide the eggplant slices and mozzarella over a dish. Garnish with basil and Tapenade pomodori secchi. Finally, sprinkle some Rub veggie over the dish.
