Recipe: Gourmet Arabesca Eggplant Salad

It’s starting to get warmer, and the desire to eat salads and easy-to-make dishes has made us look for new inspiring ideas for your insatiable gourmet appetite.

We present this original recipe for a different, unique and exotic salad, with top quality ingredients, which can be served either hot or cold.


  • 2 aubergines (500g)
  • 1 bunch of mint (30g)
  • 20 g almonds
  • 1 lemon
  • 1 tablespoon of honey
  • 8 olives (green and black)
  • Black pepper
  • 40 g feta cheese
  • Extra Virgin Olive Oil Nº3 Elizondo
  • Elizondo PX vinegar
  • 100 g mixed leaf salad


Preheat the oven to 180ºC. When it has come to temperature, roast the aubergines for about 50 minutes.

Grind the mint leaves in a mortar and pestle, then add the almonds and continue. Add the finely grated rind, juice, honey, 2 tablespoons of extra virgin olive oil and a few drops of vinegar. Next come the olives, pitted and crushed. Finally, add the crumbled feta cheese to the mortar. Sauce ready.

For the presentation, we have used the salad bed for our aubergine, which we have covered with our exquisite Arabic-inspired sauce. But you can also use the flesh of the aubergine to stir and mix it all together in a bowl.

Just let your imagination run wild… the result will be, in every way, extraordinary.

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