Try a delicious winter salad option with eggplant bruschetta and buffalo mozzarella. Chef Andrea Henrique taught us the step by step of this recipe with a mix of flavors and textures that are perfect for cold days. Let's learn how to prepare this irresistible salad?
Ingredients:
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1 large eggplant
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Buffalo mozzarella or, if you prefer, 1 tube of cashew nut cream cheese
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4 Italian tomatoes, seeded, chopped
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fresh basil
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3 grated garlic cloves
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4 spoons of extra virgin olive oil
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salt to taste
Method of preparation:
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Start by cutting the eggplant into finger-width slices. Sprinkle some salt over the slices and let them rest for 10 minutes.
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Wash the eggplant slices well and dry them with a paper towel. Grate 2 cloves of garlic and spread over the eggplant slices.
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In a heated non-stick frying pan, add the extra virgin olive oil and sear the eggplant slices, first on one side and then on the other. Remove them and book.
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In a bowl, place the chopped seedless tomatoes. Season with olive oil, 1 clove of grated garlic and salt. Mix well.
Assembly:
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On a platter, place 4 slices of grilled eggplant.
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Spread the mozzarella or cashew cream cheese over the eggplant slices.
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Then place the seasoned tomato over the cream cheese.
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Finish with fresh basil leaves to add a touch of aroma and flavor.
Now you have a delicious and nutritious winter salad. Perfect combination to be enjoyed on the coldest days, bringing freshness and striking flavors to your table. Enjoy as a light meal option or as a side dish on special occasions. Feel warm with this tasty salad!
