This end of summer salad will become a usual dish on your menu. Simple, elegant and very quick to prepare, it’s a delight for your taste buds and a great companion to any main dish.
Wash and slice finely the eggplant. Grill the slices in a frying pan with one tablespoon of olive oil. Add the crushed garlic on top of the slices and turn them often. Grill for 5-7 minutes.
In the meantime, wash and drain the salad, and place in a serving bowl. Add in this order, the diced tomatoe, the sliced apple, the fetta cheese, the dressing, the pine nuts, and the shaved parmesan.
When ready, place delicately the grilled eggplant slices on top of the salad of on a side plate. Drop the chili flakes on top of the eggplant.
Serve immediately. Enjoy with great company!