Warm Eggplant, Tomato, and Mozzarella Salad

1. 1 Eggplant≈ $4.33 per kg 200 g
2. 2 Tomatoes≈ $4.67 per kg 150 g
3. 3 Mozzarellapack 125 g ≈ $1.80 80 g
4. 4 Soy sauce 10 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Sunflower oil 10 ml
7. 7 Lemon≈ $4.70 per kg 15 g

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

Method

1. Wash eggplants¹, peel, and slice into thin strips. Slice tomatoes² and mozzarella³ into rounds, then finely chop the garlic⁵.

2. Heat a skillet with sunflower oil over medium heat.

3. Sauté eggplant¹ for 6–7 minutes, stirring, until golden brown.

4. Add garlic⁵ and soy sauce, then simmer covered for 5 minutes until eggplant¹ is tender.

5. Remove from heat and let cool for 5 minutes.

6. Arrange tomatoes², mozzarella³, and warm eggplant¹ on a plate.

7. Drizzle with fresh lemon⁷ juice and serve immediately.