Grilled aubergine salad
Instructions
After washing and drying the eggplants and cut lengthwise into slices an inch thick and cook on the grill of the oven for a few minutes on both sides (oven turned on grill).
Clean the radicchio and Arugula and let drain.
In a bowl mix garlic and parsley with oil and a pinch of salt and add half of this sauce salad.
Place on a tray the salads seasoned, lie down and sprayed with Eggplant sauce leftover.
Ingredients and dosing for 4 persons
- 4 eggplant
- 1 head of radicchio
- 1 bunch of arugula salad
- 1 clove of chopped garlic
- 1 tablespoon of chopped parsley
- 10 tablespoons of olive oil extra virgin
- 1 pinch of salt