Author Notes
This original and very tasty salad’s recipe I adapted from my sister who loves any dishes which include eggplants.
I made this salad with deferent cheeses and lettuces and also toasted walnuts or pecans scattered on top.
For transporting use a safe food container and serve on paper plates or on sturdy slices of ray or sourdough bread.
—Kukla
Ingredients
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• 1 medium bunch Arugula or any lettuce of your choice
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• 2 medium eggplants, unpeeled, washed and ends cut of
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• 3 tablespoons olive oil (some more if needed)
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• 1 lemon juiced
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• 1 large garlic clove, minced
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• Salt and freshly grinned black pepper
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• 1 cup good quality Havarti cheese cut in small cubes
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• 1 tablespoon fresh parsley leaves or any other herb of your choice
Directions
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Cut the eggplants lengthwise in slices, then in bite size cubes and salt them liberally.
Transfer to a colander and leave for about 20 to 30 minutes to drain; then rinse and dry thoroughly in paper towels.
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Meanwhile wash and dry the lettuce, cut or torn into pieces, mince garlic and cube the cheese.
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In a large skillet heat 2 tablespoons olive oil on medium-high heat and sauté eggplants in portions, adding a little of the remaining oil, until browned on all sides about 10 minutes each portion.
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When ready, gently toss the eggplants with garlic, lemon juice, salt and pepper to taste.
Add lettuce and cheese cubes, transfer to a platter or a salad bowl, top with some more olive oil and fresh herb leaves.
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Serve warm or room temperature. For transporting use a safe food container and serve on paper plates or on sturdy slices of ray or sourdough bread.
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