Eggplant, Cherry Tomatoes, and Mozzarella: The Quintessential Summer Salad<\/p>\n
### Ingredients<\/p>\n
– Serves: 4<\/p>\n
– Eggplants: 2 units
\n– Cherry tomatoes (yellow and red): 250 grams
\n– Mozzarella: 125 grams
\n– Clove of garlic: 1
\n– Basil leaves: 10
\n– Cucumber slices: 3
\n– Lemon and basil vinegar: 1 tablespoon
\n– Balsamic cream: 1 tablespoon<\/p>\n
### Preparation<\/p>\n
– Total Time: 1 hr 20 min
\n– Preparation: 30 min
\n– Cooking: 20 min<\/p>\n
#### Preparing the Eggplants<\/p>\n
1. Preheat your oven to 390\u00b0F (200\u00b0C).
\n2. Rinse the eggplants and pat them dry (peeling is not necessary if they’re organic).
\n3. Dice them into small cubes and place them in a mixing bowl.
\n4. Drizzle olive oil over the eggplants, season with salt, and toss by hand to coat.
\n5. Spread the eggplant cubes evenly on a baking sheet lined with parchment paper or a silicone baking mat.
\n6. Bake for 20 to 30 minutes, checking occasionally, until they are slightly tender and golden brown.
\n7. Let them cool, then transfer to a salad bowl.<\/p>\n
#### Assembling the Salad<\/p>\n
1. Wash and halve the cherry tomatoes.
\n2. Add them to the eggplants in the bowl.
\n3. Tear the mozzarella and add it to the bowl, along with washed and roughly chopped basil leaves and the peeled garlic.
\n4. Season with black pepper, salt, a bit more olive oil, and the lemon and basil vinegar.
\n5. Arrange the mixture on a serving plate and drizzle with balsamic cream.
\n6. Enjoy your delicious summer salad!<\/p>\n\n\n