• 2 eggplant in 12 slices
  • 4 tablespoons pomegranate seeds
  • 1 washed coloured lettuce - like salanova
  • 100 gr roasted nuts
  • 1 bunch basil

Dressing ingredients

  • 1/2 DL white wine
  • 1 clove garlic, crushed
  • Few threads of saffron
  • Pinches salt and pepper
  • 2 DL yogurt

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

A delicious Indian inspired salad, which has elaborated details in several layers! The refined dressing in combination with eggplant, makes this dish very tasty!

Total votes: 201


Place the eggplant slices on a platter and drizzle with olive oil and sprinkle with pepper and salt.
Fry the eggplant in a preheated oven at 190°C in 18 minutes. Brown. Meanwhile, heat the white wine with garlic and solve in the saffron.
Allow it to cool down and stir it with pepper and salt in the yogurt. If everything is cooled down, make the salads.
Divide the lettuce among 4 plates and put it over the eggplant slices.
Pick the bunch basil leaves and let it fall loosely on the plates. Do the same with the pomegranate seeds.
Divide the saffron yogurt and salads and save the nuts for last.

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