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