A fresh and vibrant salad combining tender roasted eggplants, creamy mozzarella, crunchy garlic croutons, peppery arugula, and toasted walnuts, all dressed with lemon juice and olive oil.
Why You’ll Love This Recipe
Eggplant, Mozzarella & Crouton Salad offers a delightful contrast of textures and flavors—from the velvety roasted eggplant and creamy mozzarella to the crunch of toasted bread and walnuts. Accented by a zesty lemon dressing and aromatic herbs, this colorful salad is refreshing, satisfying, and ideal as a light appetizer or elegant side dish. It brings together Mediterranean ingredients in a way that is both rustic and refined.
Ingredients
2 eggplants
250 g mozzarella
½ baguette
Large handful of arugula
Handful of walnuts
Bunch of fresh cilantro
1 garlic clove
Sea salt
Mixed five peppercorn blend
Olive oil
Lemon juice
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Eggplant
Slice the eggplants into rounds and sprinkle with sea salt. Let them sit for 15 minutes to draw out bitterness, then rinse and pat dry. Brush the slices with olive oil, season with mixed pepper, and roast or grill until tender and golden.
Make the Croutons
Slice the baguette and toast or grill until crisp. Rub each slice with the garlic clove while still warm to infuse flavor.
Assemble the Salad
Slice the mozzarella and place on a serving platter. Layer the roasted eggplant over the mozzarella. Scatter arugula, toasted walnuts, and chopped cilantro on top.
Dress and Serve
Drizzle the salad generously with olive oil and lemon juice. Adjust seasoning with additional salt and pepper as needed. Serve immediately while the croutons are still crisp.
Servings and timing
Makes 4 servings
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Calories: Approximately 280 kcal per serving
Variations
- Replace mozzarella with burrata or fresh ricotta for added creaminess.
- Add sun-dried tomatoes or grilled zucchini for extra flavor.
- Use a mix of fresh herbs like basil or mint alongside cilantro.
- For a heartier version, include cooked lentils or chickpeas.
- Substitute arugula with baby spinach or mixed greens.
Storage/Reheating
This salad is best enjoyed fresh. If storing, keep the components separate—especially the croutons and dressing—to maintain texture. Store leftovers in the refrigerator for up to 1 day. Re-toast croutons if needed before serving.
FAQs
Can I use pre-roasted eggplant?
Yes, pre-roasted eggplant can be used if fresh roasting is not possible.
What type of mozzarella is best?
Use fresh mozzarella packed in water for the softest, creamiest texture.
How do I prevent eggplant from becoming too oily?
Brush lightly with oil and roast at a high temperature to avoid absorption.
Can I make this salad vegan?
Yes, replace mozzarella with a plant-based cheese alternative.
What’s the best way to toast walnuts?
Toast in a dry pan over medium heat for a few minutes until fragrant, then cool.
Can I prepare the salad in advance?
Prepare components ahead, but assemble and dress just before serving.
How thick should the eggplant slices be?
About 1 cm thick is ideal for even roasting and texture.
Can I use store-bought croutons?
Yes, but freshly made croutons with garlic add more flavor and texture.
Is there a substitute for cilantro?
Fresh basil or parsley are excellent alternatives.
What protein can I add to make it a full meal?
Grilled chicken, shrimp, or white beans make good protein additions.
Conclusion
Eggplant, Mozzarella & Crouton Salad is a beautifully balanced dish that highlights the natural flavors of seasonal vegetables, fresh herbs, and artisan cheese. Light yet satisfying, it’s perfect for warm-weather dining, casual meals, or elegant gatherings. With its mix of creamy, crunchy, and zesty elements, this salad delivers a memorable and healthful experience.
Eggplant, Mozzarella & Crouton Salad
A fresh and vibrant salad combining tender roasted eggplants, creamy mozzarella, crunchy garlic croutons, peppery arugula, and toasted walnuts, all dressed with lemon juice and olive oil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and assembling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 eggplants
- 250 g mozzarella
- 1/2 baguette
- Large handful of arugula
- Handful of walnuts
- Bunch of fresh cilantro
- 1 garlic clove
- Sea salt
- Mixed five peppercorn blend
- Olive oil
- Lemon juice
Instructions
- Slice the eggplants into rounds, sprinkle with sea salt, and let them sit for 15 minutes to remove bitterness. Rinse and pat dry.
- Brush the eggplant slices with olive oil, season with pepper, and roast or grill until tender and golden.
- Cut the baguette into slices and toast or grill them. Rub the toasted bread with the garlic clove for flavor.
- Slice the mozzarella and arrange it on a serving platter.
- Layer the roasted eggplant slices on top of the mozzarella.
- Scatter arugula, walnuts, and chopped cilantro over the salad.
- Drizzle with olive oil and fresh lemon juice to taste. Adjust salt and pepper.
- Serve immediately as a refreshing appetizer or side dish.
Notes
- Letting eggplant sit with salt removes bitterness and improves texture.
- Use high-quality olive oil and fresh lemon juice for best flavor.
- Walnuts can be lightly toasted for extra crunch and aroma.
- Serve immediately to keep croutons crunchy and greens fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: Approx. 3 g
- Sodium: Approx. 300 mg
- Fat: Approx. 20 g
- Saturated Fat: Approx. 7 g
- Unsaturated Fat: Approx. 12 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 15 g
- Fiber: Approx. 3 g
- Protein: Approx. 10 g
- Cholesterol: Approx. 25 mg