Description
This roasted eggplant, tomato and bocconcini cheese has a simple balsamic and olive oil dressing and a seasoning of salt and pepper. Add a gentle squeeze of fresh lemon to pull all those flavors together and wake up the taste buds.
Ingredients
Units
Scale
- 1 1 x recipe for roasted eggplants
- 1 cup tomatoes diced
- 2 cups spinach (kale or lettuce)
- 1/4 cup bocconcini Italian cheese
- 60 grams feta cheese
- fresh mint leaves
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- salt and pepper seasoning
- 1/2 fresh lemon (optional but recommended)
Instructions
- 1 x recipe for roasted eggplant
- Arrange your cleaned and cut salad ingredients into a bowl and dress with balsamic vinegar, olive oil and seasoning. Enjoy!
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: Asian South African
Nutrition
- Calories: 179
- Sugar: 13
- Sodium: 142
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 9
- Protein: 7
- Cholesterol: 10