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Print Recipe
Eggplant Salad with Salmon and Lentils Recipe
This dish has an incredibly rich taste, very light, healthy and well suited for fasting. It is prepared quickly and does not require much effort.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Wash and dry all vegetables and salads. Rinse the lentils, boil until tender in salted water, cool.
    Wash and dry all vegetables and salads.
Rinse the lentils, boil until tender in salted water, cool.
  2. Cut the eggplants and fry them in a grill pan until tender.
    Cut the eggplants and fry them in a grill pan until tender.
  3. Tear lettuce leaves with your hands, chop parsley or basil, add eggplant, tomatoes, lentils. Season with olive oil, sprinkle with white wine vinegar, salt, pepper, mix well.
    Tear lettuce leaves with your hands, chop parsley or basil, 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 pieces of salmon fortuna 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 pieces of salmon fortuna on top, sprinkle with arugula, sprinkle with olive oil. If desired and available, you can sprinkle with parmesan.

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