Eggplant, havarti cheese and arugula salad.

Discover the perfect blend of grilled eggplant, creamy Havarti cheese, and peppery arugula in this enticing salad bursting with flavors and textures.

Ingredients:

• • 1 medium bunch Arugula or any lettuce of your choice
• • 2 medium eggplants, unpeeled, washed and ends cut of
• • 3 tablespoons olive oil (some more if needed)
• • 1 lemon juiced
• • 1 large garlic clove, minced
• • Salt and freshly grinned black pepper
• • 1 cup good quality Havarti cheese cut in small cubes
• • 1 tablespoon fresh parsley leaves or any other herb of your choice

Instructions:

1. Slice the eggplants lengthwise, then dice them into small pieces and sprinkle generously with salt. Place in a colander and let them sit for approximately 20 to 30 minutes to release excess water; afterwards, rinse and pat dry with paper towels.
2. While the eggplants are draining, clean and dry the lettuce, chop or tear it into smaller pieces, finely chop the garlic, and cut the cheese into cubes.
3. In a large pan, heat 2 tablespoons of olive oil over medium-high heat and cook the eggplants in batches, adding a little more oil as needed, until they are golden brown on all sides, approximately 10 minutes per batch.
4. Once the eggplants are cooked, gently mix them with the garlic, lemon juice, salt, and pepper. Add the lettuce and cheese cubes, then transfer everything to a serving dish or a salad bowl. Drizzle with additional olive oil and garnish with fresh herbs.
5. Enjoy the dish warm or at room temperature. If you need to transport it, use a secure food container and serve it on paper plates or slices of robust bread like rye or sourdough.

Summary:

• Calories: 1224 kcal
• Fat: 87 g
• Protein: 45 g
• Carbs: 84 g
• Potassium: 3162 mg
• Magnesium: 225 mg