Eggplant and Arugula Salad with Capers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams small Eggplant
- 2 garlic cloves
- 2 fresh red chili peppers
- 2 Tbsps pickled, large caperberry
- 1 bunch Arugula
- 1 Tbsp balsamic vinegar
- 1 Tbsp White vinegar
- 100 milliliters olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse eggplant, cut off ends and cut into 2-3 cm (approximately 3/4 inch) cubes. Season with salt and leave for about 15 minutes to draw out water. Rinse in cold water and squeeze dry. Peel garlic and chop finely. Rinse chile peppers (core, if desired) and cut into rings.
2.
Fry the eggplant cubes in up to 70 ml (approximately 4 tablespoons) olive oil over high heat. Add the garlic and the chile pepper rings and cook for a few minutes. Season with salt and pepper, remove from heat and let cool slightly.
3.
Rinse arugula, trim and remove hard stems.
4.
Season balsamic and white wine vinegars with salt and pepper. Whisk in remaining oil, season again and mix with eggplant, arugula and caperberries. Serve at room temperature.
