Salad with eggplants and arugula
Description
Making a salad with eggplants and arugula is simple and quick; it's perfect for everyday meals and can even be served at festive tables. This salad pairs wonderfully with meat or fish dishes. Parmesan cheese is an excellent addition, adding a special touch and tenderness. You can substitute dry garlic with fresh, if desired. Be sure to try this salad—I'm certain you'll love it.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Wash the eggplant and dry it, then slice into small pieces. Many varieties of eggplant are not bitter, but if you're unsure, sprinkle them with salt and let sit for 10 minutes, then rinse and squeeze out the moisture.
- 3
Step 3
Heat the skillet, pour in the vegetable oil. Fry the eggplants on both sides until golden brown, then sprinkle with dried garlic.
- 4
Step 4
Rinse the arugula and place it on a plate.
- 5
Step 5
Wash and dry the tomato, cut into large slices, and place on top of the arugula.
- 6
Step 6
Add the browned eggplants on top of the tomatoes. Lightly season the salad with salt and ground pepper.
- 7
Step 7
Grate the Parmesan into fine shreds, sprinkle over the salad, and serve immediately.
- 8
Step 8
Serve at the table.