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Crunchy eggplant salad

Romaine lettuce salad


Total: 10 min


5 min


5 min


1 serving
  • 1 Eggplant
  • 50 g Romaine lettuce
  • 40 g marinated feta cheese
  • 5 leaf Fresh basil
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Rinse and pat dry the eggplant and cut in thin rounds.
  • Wash and chop the basil.
  • Rinse and dry the romaine leaves.
  • Coat the eggplant rounds in olive oil.
  • Brown in a frying pan over medium heat for 2-3 minutes on each side; they should be crunchy.
  • Place romaine leaves on a plate and top with the eggplant slices and the shredded feta with its oil.
  • Sprinkle with basil, salt and pepper.
  • Serve the crunchy eggplant salad on a bed of romaine lettuce.

Recipe tips

  • Red meat or white meat? Alternate and vary the two over the week – chicken, turkey, beef, pork...