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Print Recipe
 Eggplant Salad with Salmon and Lentils Recipe
This salad has an incredibly rich taste, very light, healthy and well suited for fasting. Prepare quickly and does not require much effort.
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Polish
Cook Time 10 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Polish
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. All vegetables and salads wash, dry. Lentils wash, boil until tender in salted water, cool.
    All vegetables and salads wash, dry. Lentils wash, boil until tender in salted water, cool.
  2. Cut the eggplant, fry in a pan-grill until tender.
    Cut the eggplant, fry in a pan-grill until tender.
  3. Salad leaves to break hands, parsley or Basil cut, add eggplant, tomatoes, lentils. Season with olive oil, sprinkle with white wine vinegar, salt, pepper, mix well.
    Salad leaves to break hands, parsley or Basil cut, add eggplant, tomatoes, lentils. Season with olive oil, sprinkle with white wine vinegar, salt, pepper, mix well.
  4. Put the salad on a plate, put the pieces of salmon or tuna on top, sprinkle with arugula, sprinkle with olive oil. If desired and available, you can sprinkle with Parmesan.
    Put the salad on a plate, put the pieces of salmon or tuna on top, sprinkle with arugula, sprinkle with olive oil. If desired and available, you can sprinkle with Parmesan.

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