Eggplant and Stracciatella Salad Delight

Crispy, juicy, bombastically delicious — it will always be welcome! Salad with eggplant and stracciatella will please even the most discerning gourmets. Fresh and fried vegetables combined with arugula and soft cheese — indescribably delicious! DIY restaurant-quality dish.
cook time: 40 min
Maya Lindell
Eggplant and Stracciatella Salad Delight

Nutrition Facts (per serving)

244
Calories
24g
Fat
6g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Olive oil (can be replaced with any other vegetable oil to taste) 2 tbsp
Salt to taste
Ground black pepper to taste
Arugula (can be supplemented or replaced with other herbs to taste) 40 g
Vegetable oil (for frying (I use refined sunflower) 100 ml
Eggplant 1 pc
Starch 2 tbsp
Cherry tomatoes 150 g
Stracciatella (Can be replaced with another soft cheese to taste) 100 g

Recipe instructions

Step 1

Step 1
How to make a salad with crispy eggplant and stracciatella cheese? Prepare the necessary ingredients. You can replace the stracciatella with buratta, which is similar in taste. Or replace it with other cheeses of your choice: mozzarella, feta cheese, feta, etc. Read about different types of cheeses in the article at the end of this recipe under the steps. I used extra virgin olive oil, but you can use any vegetable oil you like.

Step 2

Step 2
Wash the cherry tomatoes, dry and cut in half or quarters depending on the size of the tomatoes. You can use regular or cherry tomatoes. If you have a regular tomato, then cut it into slices. You need dense tomatoes. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 3

Step 3
Wash the arugula and dry. Use the amount of greens to suit your taste. You can replace or supplement arugula with basil or other herbs to taste.

Step 4

Step 4
Wash the eggplant, dry it and cut it into quarters. Take the eggplant that is firm, not limp, with elastic, shiny skin. If the eggplant is bitter, place the chopped vegetable in a bowl, add salt and leave for 5-7 minutes. Then drain the released liquid and dry the eggplants thoroughly. I didn’t do this because not all varieties of eggplant are bitter.

Step 5

Step 5
Roll the eggplant pieces in starch on all sides. It is convenient to use a plastic bag for this.

Step 6

Step 6
Heat vegetable oil in a frying pan over medium heat. Fry the eggplant slices on all sides until crispy and golden brown. It is important to fry the eggplants at the very end, when the rest of the vegetables are chopped. Because it is advisable to serve the salad warm while the eggplants are hot and crispy. Read about how to choose the ideal frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe.

Step 7

Step 7
Place the fried eggplant slices on paper towels to absorb excess fat.

Step 8

Step 8
Place arugula, cherry tomatoes and fried eggplant on a plate.

Step 9

Step 9
Complete the salad with stracciatella. Season everything with salt, pepper and olive oil. In addition to the ingredients listed, you can add your own to taste. For example, black olives, olives, bell peppers, etc. Serve the eggplant and stracciatella salad immediately. Bon appetit!

Additional rubrics

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