SUMMER POTATO AND EGGPLANT SALAD, a single dish recipe for dinner or lunch, easy and tasty with sautéed eggplants and hard-boiled eggs with olives and arugula.
Simple and so flavorful, the summer potato and eggplant salad is prepared in little time and is perfect for the beach or a fresh and pleasant lunch with simple and good ingredients.
The recipe for the summer potato and eggplant salad is perfect if you’re looking for something good and simple with very tasty ingredients like tomatoes, olives, arugula, and obviously boiled potatoes.
Great with tuna, or with Greek feta, or with zucchini.
Follow me in the kitchen today for the summer potato and eggplant salad!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb potatoes
- 1 cup tomatoes
- 2 eggs
- 7 oz eggplants
- 1 tbsp salted capers
- 0.5 oz arugula
- 2 tbsps black olives
Steps
Peel the potatoes and cut them into pieces then boil them for about 15 minutes. Drain well and place them in a salad bowl.
Cut the tomatoes into pieces and add them to the cooled potatoes.
Add the olives, capers, and arugula, and mix well.
Cut the eggplants into cubes and fry them in a pan, then also boil the eggs.
Add the eggplants to the rest of the ingredients, cool the eggs, peel them, then cut and add them to the other ingredients. Season with oil and salt and mix.
Bon appétit
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Potatoes are excellent to season with many ingredients you have in the fridge, like mozzarella, mixed salad, zucchini, peppers, or by adding Greek feta or Philadelphia, canned tuna, or you can season with mayonnaise.
