A tasty salad with roasted and spiced eggplant slices, fresh mixed greens, creamy buffalo mozzarella, and a tangy balsamic vinaigrette. This salad is full of tastes and textures that will please your palate.
Ingredients: 2 medium-sized eggplants. 1/4 cup olive oil. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 8 oz buffalo mozzarella cheese. 2 cups mixed greens arugula, spinach, and lettuce. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. 1 tablespoon honey. 1 clove garlic, minced. Fresh basil leaves for garnish.
Instructions: Start by heating the oven to 400F 200C. They should be cut into rounds about 1/2 inch thick and put on a baking sheet. Salt, pepper, cumin powder, and olive oil should all be mixed together in a small bowl. Spread the mixture on both sides of the eggplant rounds with a brush. Put the eggplant in an oven that has already been heated up and bake it for 20 to 25 minutes, or until it is soft and golden brown. In a bowl, mix balsamic vinegar, extra virgin olive oil, honey, minced garlic, salt, and pepper. Set this bowl aside while you bake the eggplants. Put away. Take the eggplants out of the oven and let them cool down a bit when they're done. Put the mixed greens on a serving platter or individual plates to make the salad. On top of the greens, put the roasted eggplant rounds. Cut the buffalo mozzarella into small pieces and spread them out on top of the eggplants. Add the red onion slices and cherry tomatoes to the salad. Spread the dressing out evenly over the salad by pouring it over it. Add fresh basil leaves as a garnish to make it look and taste better. Enjoy your Spiced Eggplant and Buffalo Mozzarella Salad right away!
Prep Time: 15 minutes
Cook Time: 25 minutes
ASA Industry