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Home Lekkere lunch: Rucola met aubergine en zontomaat

Recipes

I prefer not to throw anything away, which meant I found half an eggplant and an opened bag of arugula in my fridge this time. I decided to experiment and it turned out so well that I don't want to keep the recipe from you.

Recipe

Delicious lunch: Arugula with eggplant and sun-dried tomato

A quick and flavorful lunch salad with arugula, fried eggplant, sun-dried tomato and feta. Finished with basil oil, this dish is on the table in no time.

Course	Lunch
Kitchen	Mediterranean
Servings	1-2

Preparation time

Preparation time	15 min
Total	15 min

Equipment

Frying pan

Ingredients

Half an eggplant
2 handfuls of arugula
1 tbsp. sun-dried tomatoes
feta
basil oil
salt & pepper

Arugula with eggplant and sun-dried tomato

Cut the eggplant into cubes. I use a fry cutter for this — super handy! Heat olive oil in the frying pan and fry the eggplant cubes in it. Season to taste with salt and pepper. Halve the sun-dried tomatoes, spread the arugula over a plate and add the sun-dried tomatoes. Add the eggplant, crumble the feta over it and finish with some basil oil. Enjoy!

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This salad is perfect as a light lunch. The fried eggplant cubes give a wonderful savory flavor that pairs well with the fresh arugula and salty feta.

Use a good frying pan so the eggplant browns nicely. A little extra basil oil over the salad really finishes the dish.

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