Eggplant and sun-dried tomatoes salad
PREPARATION
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PORTIONS
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COMPLEXITY
easily
Crispy greens leaves, fragrant grilled eggplant combined with soft cheese filling, slightly salted prosciutto, and Parmesan, seasoned tomatoes. Different textures, smells, and tastes.
Cook eggplants beforehand and just mix the salad for a festive meal.
Ingredients
- 75 gr spinach
- 1 eggplant
- 8 sun-dried tomatoes
- 125 gr ricotta cheese
- 1 clove of garlic
- 2 sprigs of dill
- 7-8 pieces of prosciutto
- 30-50 gr Parmesan cheese
- Salt and pepper to taste
- Olive oil
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Prepare one large or a dozen plates for serving the salad.
Place washed spinach, sun-dried tomatoes, eggplant rolls, prosciutto on a plate. Drizzle with olive oil.
On top of the ingredients, using a vegetable peeler, cut thin straps of Parmesan. Decorate with dried cherries or cashews.
