Tomato, Mozzarella and Eggplant salad with Olive oil

post 5



2 medium sized tomatoes

1 low fat mozzarella cheese (about 150 g)

1 small eggplant

some olive oil

For the dressing:

1-2 tbsp olive oil
2 tbsp aceto balsamico

sea salt


fresh basil

2-3 tsp pesto (store bought)


post 4


Slice up 2 medium sized tomatoes, 1 low fat mozzarella cheese and set aside. also slice up 1 small eggplant into thin slices, drizzle some olive oil on top, season with sea salt and pepper and grill in a grill pan.

Now start plating all the slices the same way shown on the picture.

Drizzle 2 tbsp of balsamico on top, 1-2 tbsp of basil ( or normal) olive oil, season with sea salt, pepper and fresh basil.


post 6


Put in fridge for 20-30 minutes before eating.

Leave a Reply

Your email address will not be published. Required fields are marked *