Asparagus, Eggplant and Feta Cheese Salad

4 servings

40 minutes

This Mediterranean salad with asparagus, eggplant, and feta cheese is a true embodiment of lightness and flavor balance. The roots of the dish trace back to the sunny shores of the Mediterranean Sea, where fresh vegetables and natural ingredients play a key role. Tender sautéed asparagus adds sophistication to the dish, eggplants provide a rich, slightly smoky flavor, while creamy feta adds zest. Leeks and green onions refresh the composition, and pumpkin seeds give a pleasant crunch. Chili pepper offers a barely noticeable spiciness that highlights the richness of all components. This dish can be served as a standalone light dinner or as an exquisite side to a main course. It pairs perfectly with white wine and fresh bread, enhancing the atmosphere of Mediterranean relaxation.

Energy value per serving

• Calories: 272.3
• Proteins: 13.1g
• Fats: 16.9g
• Carbohydrates: 18g

Ingredients

• Fresh asparagus: 500 g
• Eggplants: 2 pc
• Leek: 4 stem
• Feta cheese: 100 g
• Peeled pumpkin seeds: 50 g
• Green onions: 1 bunch
• Chili pepper: 1 pc
• Olive oil: 2 tsp
• Salt: pinch

Cooking steps

1. Heat a few drops of olive oil in a heavy skillet and sauté the asparagus for 3-4 minutes until it softens, then simmer for a couple more minutes covered and transfer to a separate dish.

   Required ingredients:

   • Olive oil: 2 teaspoons
   • Fresh asparagus: 500 g

2. Cut the eggplants into small circles, sprinkle with salt, and fry in the same pan (no oil needed).

   Required ingredients:

   • Eggplants: 2 pieces
   • Salt:  pinch

3. Cover with a lid and simmer for another 10 minutes, then remove the lid and keep the eggplants on the heat for another 5 minutes until they turn a uniform golden color.

4. Remove the eggplants from the pan and set aside.

5. Slice the leek into thin rings.

6. Add a few drops of oil to the same pan and fry the onion over high heat until golden, then cover with a lid and simmer for 3-4 minutes without reducing the heat, until the onion becomes soft. Place it in a strainer to drain excess juice.

   Required ingredients:

   • Olive oil: 2 teaspoons
   • Leek: 4 stems

7. Chop the chili pepper and green onion.

   Required ingredients:

   • Chili pepper: 1 piece
   • Green onions: 1 bunch

8. Cut the cooled asparagus into three parts, mix with leeks, chili peppers, and eggplants, sprinkle with green onions and pumpkin seeds, and drizzle with the remaining oil.

   Required ingredients:

   • Fresh asparagus: 500 g
   • Leek: 4 stems
   • Chili pepper: 1 piece
   • Eggplants: 2 pieces
   • Green onions: 1 bunch
   • Peeled pumpkin seeds: 50 g
   • Olive oil: 2 teaspoons

9. Crumble the feta into small pieces and sprinkle it over the salad. Mix everything together.

   Required ingredients:

   • Feta cheese: 100 g

10. Serve the salad at room temperature.