Eggplant, Tomato and Bocconcini Salad

Miranda | My Anosmic Kitchen

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.

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Prep Time 10

Total Time 10

Ingredients

1 1 x recipe for roasted eggplants
1 cup tomatoes diced
2 cups spinach kale or lettuce
¼ cup bocconcini Italian cheese
60 grams feta cheese
fresh mint leaves
¼ cup balsamic vinegar
¾ cup olive oil
salt and pepper seasoning
½ 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!

Nutrition

Calories: 179kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 142mgFiber: 9gSugar: 13g

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