Eggplant and Bresaola Salad, a simple and tasty recipe. A fresh and rich salad to enjoy for lunch or dinner, ideal to take to the beach, countryside or office, and to prepare in advance, good on its own or as a side dish. Easy to make Eggplant and Bresaola Salad, perfect for any occasion
But now let’s go to the kitchen and I’ll show you how to prepare Eggplant and Bresaola Salad
Don’t miss also: Eggplant Rolls with Ham
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1 eggplant
- 3.5 oz bresaola (or speck)
- 1.75 oz arugula
- basil
- salt
- parmesan (flakes)
- extra virgin olive oil
Tools
- 1 Grill Pan
- 1 Bowl
- 1 Small Bowl
Steps
Let’s start preparing
Let’s start preparing the eggplant and bresaola salad; take the eggplants, wash them, and slice them thinly.
Grill them on a well-heated plate on both sides and set aside.Clean and wash the arugula.
Slice the bresaola into strips and chop the Parmesan into pieces.
Now prepare the dressing by placing in a small bowl the oil, the juice of the lemon, the chopped basil, salt, and mix everything with a fork.
Put in a bowl the eggplants, the bresaola, and the Parmesan, add the dressing and mix well.
Leave the eggplant salad in the fridge for 30 minutes and then serve itAnd enjoy your meal!!
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