Appetizer of baked eggplant with avocado and lettuce leaves
1 serving
30 minutes
The baked eggplant appetizer with avocado and salad leaves is an embodiment of Mediterranean lightness and freshness. At its core is tender eggplant, baked to softness, absorbing the richness of olive oil and subtle spice notes. Avocado adds a creamy texture while salad leaves provide crunch and freshness. Tomatoes bring a slight tanginess, and feta cheese along with pine nuts completes the flavor, giving the dish a salty hint and nutty depth. The appetizer is perfect as a light standalone dish or as an accompaniment to dinner. Inspired by Greek culinary traditions, it reflects the spirit of Mediterranean cuisine where the freshness and naturalness of ingredients play a key role.
1
Pierce the whole eggplant with a sharp skewer in several places and bake in the oven at 180 degrees until cooked (25 minutes).
- Eggplants: 180 g
2
Peel the baked eggplant, place it on a plate, drizzle with olive oil, and season with salt and pepper.
- Eggplants: 180 g
- Olive oil: 10 ml
- Pine nuts: 10 g
- Feta cheese: 30 g
3
Then spread the chopped vegetables, place feta cheese on top, and sprinkle with pine nuts.
- Tomatoes: 40 g
- Avocado: 60 g
- Corn salad: 3 g
- Arugula: 3 g
- Shallots: 10 g
- Feta cheese: 30 g
- Pine nuts: 10 g