Salad with eggplant Bolognese
4 servings
60 minutes
Bolognese eggplant salad is a vibrant dish of Italian cuisine that impresses with its rich texture and harmony of flavors. Eggplants fried in olive oil and covered with a tender golden crust combine with the freshness of tomatoes, the aroma of basil, and the softness of mozzarella. The flavor accent is provided by parmesan, which adds a light spiciness to the composition. This salad recalls traditional dishes from Bologna, known for their richness of flavors and simplicity of preparation. It can be served as a standalone dish or as an addition to a festive table. The ease of preparation makes it an excellent choice for family dinners, while the combination of vegetables, cheese, and eggs makes it nutritious and balanced. The salad is perfect for lovers of Mediterranean cuisine, bringing the sunny atmosphere of Italy to the meal.
1
Slice the eggplants into thin strips and fry them in olive oil, dusted with flour. Place the eggplants on parchment to remove excess oil.
- Eggplant: 3 pieces
- Wheat flour: 2 tablespoons
2
Peel the tomatoes and stew them with salt and basil herbs.
- Tomatoes: 2 pieces
- Basil: 1 bunch
- Salt: to taste
3
Boil the eggs hard and slice them into circles.
- Chicken egg: 2 pieces
4
Mix eggplants with mozzarella and dress the salad with tomato sauce.
- Eggplant: 3 pieces
- Mozzarella cheese: 200 g
5
Sprinkle with grated cheese.
- Parmesan (Parmigiano Reggiano): 100 g
