Arugula Eggplant Flow

Arugula Eggplant Flow

Roasted eggplant layered over fresh arugula with thinly sliced parmesan, toasted pine nuts, and a bright drizzle of Brisca Cilantro Flow

PREP TIME COOK TIME
10 minutes 20-25 minutes
Yields: 4 servings

Ingredients

1 large eggplant, sliced into 1 cm rounds
1 tbsp olive oil (for roasting)
1/4 cup pine nuts
3 cups arugula
1/4 cup parmesan cheese, thinly sliced
1/8 tsp Brisca Herb 'n' Salt
4-5 tbsp Brisca Cilantro Flow

Instructions

1

Roast: Arrange the eggplant slices on a baking tray, brush lightly with olive oil, and roast at 200°C for 20-25 minutes, flipping once, until golden and tender.

⏱ 20-25 minutes 🌡 200°C
2

Toast: Place the pine nuts in a dry pan over medium heat and toast for 2-3 minutes, stirring constantly, until lightly golden and fragrant.

⏱ 2-3 minutes
3

Prep: Place the arugula in a serving bowl or platter.

4

Assemble: Add the roasted eggplant slices on top, then the toasted pine nuts and thin parmesan slices. Sprinkle with Brisca Herb 'n' Salt.

5

Sauce Moment: Drizzle Brisca Cilantro Flow generously over the salad - ready to be served as a bright, fresh side or main salad.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["cilantro-flow","herb-n-salt","salad"]