Savoury Eggplant Salad recipe | Eat Smarter USA
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Savoury Eggplant Salad

Savoury Eggplant Salad
433
calories
Calories
30 min.
Preparation
moderate
Difficulty
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Ingredients

for 4 servings
3 pickled Anchovy fillet (drained)
2 tablespoons Caper
1 Red onion (chopped)
4 tablespoons white wine vinegar
5 tablespoons olive oil
2 teaspoons grated Horseradish
salt
peppers
14 ounces Green bean (halved)
1 red Bell pepper (cut into strips)
11 ounces medium Eggplant (sliced)
1 Avocado (peeled, pitted and sliced)
1 Radicchio
5 slices cooked Bacon (diced)
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Preparation steps

1
Mix together the anchovies, capers, onion, vinegar, 3 tablespoons oil and horseradish and season to taste with salt and pepper.
2
Heat the remaining oil in a frying pan and cook the aubergine and peppers for 4 minutes.
3
Cook the beans in salted boiling water for 10 minutes. Drain and mix with the aubergines and peppers.
4
Mix the vegetables with the anchovy mixture. Gently stir in the avocado slices.
5
Arrange the radicchio leaves in serving bowls. Spoon in the vegetable and anchovy mixture. Sprinkle with the bacon. Serve with bread.