Eggplant and Mozzarella Salad
4 servings
30 minutes
Eggplant and mozzarella salad is the embodiment of the sophistication of Armenian cuisine, where simplicity meets rich flavors. Roasted eggplants acquire a soft, velvety texture, while arugula and corn salad add freshness and a slight bitterness. Mini mozzarella lends tenderness to the dish, harmoniously blending with vibrant tomato notes. Dressed with aromatic olive oil, garlic, and balsamic sauce, this salad transforms into a light yet rich treat perfect for a summer lunch or festive table. With its balanced taste and healthy ingredients, it is great as a standalone dish or as an accompaniment to meat and fish main courses.
1
Wash the eggplants, wipe them dry, and bake whole in the oven for 20-25 minutes. Remove, let cool slightly, peel off the skin, and cut the flesh into small cubes.
- Eggplant: 2 pieces
2
Place the leaves of arugula and greens on a plate. Top the leaves with eggplants.
- Rocket (arugula): 1 bunch
- Lamb's lettuce (mache): 1 bunch
- Eggplant: 2 pieces
3
Crush the garlic, mix it with a little olive oil. Add the oil to the salad.
- Garlic: 1 clove
- Olive oil: to taste
4
Cut the tomatoes into small wedges, slice the mozzarella into small circles, and arrange them on the salad.
- Cherry tomatoes: 1 piece
- Mini mozzarella (bocconcini/ciliegine): 5 piece
5
Dress the salad with a small amount of balsamic sauce, add salt and pepper to taste.
- Balsamic glaze: to taste
- Sea salt: to taste
- Ground black pepper: to taste
