Warm Eggplant, Tomato and Suluguni Salad

1. 1 Eggplant≈ $4.33 per kg 180 g
2. 2 Bell peppers≈ $6.00 per kg 60 g
3. 3 Suluguni cheesepack 300 g ≈ $6.00 50 g
4. 4 Cherry tomatoespack 250 g ≈ $2.50 100 g
5. 5 Salad mixpack 150 g ≈ $3.00 30 g
6. 6 Walnutspack 150 g ≈ $4.00 10 g
7. 7 Garlic≈ $10.00 per kg 2 g
8. 8 Fresh basilpack 30 g ≈ $2.50 5 g
9. 9 Olive oil 12 ml
10. 10 Balsamic vinegar 6 ml
11. 11 Salt 2 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 425°F (220°C). Cut eggplant¹ into 2 cm cubes and bell² pepper into 1.5 cm strips. Toss with half the oil and a pinch of salt.

2. Spread vegetables in a single layer on a baking sheet and roast for 25 minutes, stirring once, until tender and edges are golden.

3. Slice Suluguni³ into 1 cm thick pieces. Pan-fry in a dry non-stick skillet over medium heat for 1–1.5 minutes per side until golden brown.

4. Halve cherry⁴ tomatoes. Whisk together remaining oil, balsamic vinegar, grated garlic⁷, salt, and pepper for the dressing.

5. Arrange salad⁵ greens on a plate, top with warm eggplant¹, pepper, tomatoes, and cheese. Drizzle with dressing, sprinkle with chopped nuts, and garnish with basil leaves.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.