Eggplant and Ricotta Salad
Ricotta provides protein and calcium, while eggplant and arugula add fiber. Roasting softens the eggplant while fresh tomatoes keep a juicy contrast. Dress the salad after the eggplant cools slightly and serve it warm or at room temperature.
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Inventory: Oven
Kitchen: Italian
400
Servings: 4 (1 serving ≈ 230 gram)
Digestion time: 3 hour
Complete protein: ✔
Preheat the oven to 200°C. Cut the eggplant (400 g) into cubes, place it on a baking tray, and add olive oil (45 g), minced garlic (3 g), salt (to taste), and black pepper (to taste). Roast for about 25–30 minutes until tender and lightly browned.
Let the eggplant cool slightly. Combine it with the arugula (100 g), halved tomatoes (150 g), and ricotta cheese (200 g). Mix the balsamic vinegar (15 g) with the basil (5 g), dress the salad, and toss gently.
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