Eggplant salad with kale and croutons

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 448, total fat 25 G., saturated fats G., proteins 17 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.

A warm salad can be served as an appetizer, or antipasto. In Italian cuisine, this refers to an appetizer served before the main meal, characterized by cold meats, olives, bread, and all the best ingredients in the house. Antipasto typically consists of several ingredients: vegetables, deli meats, slices of bread, and cheeses, arranged in individual portions on a large platter. Combine all the ingredients, and you'll have a wonderful, rich salad with everything you need: delicious roasted vegetables, salty smoked sausage, tart cheese, crunchy croutons, and fresh, juicy salad greens. The flavor of this antipasto salad is so vibrant that you'll only need a drizzle of olive oil for the dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small eggplants, halved lengthwise and sliced
12 small sweet peppers, halved
2 red onions, cut into half rings
2 cups cherry tomatoes, halved
3 tbsp olive oil, plus extra for drizzling
1 package (150g) small kale leaves or 8 cups chopped regular kale leaves
1 head inner romaine lettuce leaves, chopped
2 tablespoons balsamic vinegar
1 whole grain crusted bun, cut into cubes
60 g thin slices of Sopressata sausage or salami (about 8 slices), cut into strips
60 g Pecorino Romano cheese, grated

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to grill function.

Place the red onion, eggplant, bell pepper, and cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the oven, turning once, until the vegetables are tender and lightly charred, about 12 minutes.
In a large salad bowl, combine the cabbage and lettuce with the remaining 1 tablespoon of olive oil and vinegar. Add the roasted vegetables and toss to combine.

Prepare the croutonsToast: Place bread cubes on the same baking sheet, season with salt and pepper and toast until golden brown, rotating the pan once, 1 to 2 minutes.

Divide the salad among bowls. Sprinkle with salami, cheese, and croutons, drizzle with olive oil, and toss gently.

Categories:

recipe / Calorie content of prepared meals / Salads / Leafy salads / Salads with bread / / Cabbage dishes / Cabbage salads / Kale leaf cabbage

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