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
Units
Scale
- 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
Find it online: https://yumfoodusa.com/eggplant-mozzarella-crouton-salad/