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Eggplant salad with arugula

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 bunch arugula
  • 1 chili pepper(s)
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 2 tbsp lemon juice
  • Sea salt
  • Pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Wash and dice the eggplant. Rinse the arugula, shake dry, and tear into small pieces. Deseed the chili pepper, wash it, and slice it into thin rings. Heat 1 tablespoon of oil in a pan and fry the eggplant cubes and chili rings. Add 2 tablespoons of water and simmer until softened, about 10 minutes. Drain the capers. Mix the eggplant, chili rings, arugula, and capers. Mix together the lemon juice, pepper, and remaining oil and drizzle over the salad. Let stand for about 30 minutes. Sprinkle the salad with sea salt before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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