1 whole garlic clove
"1/4 cup olive oil"
1 bunch of arugula
1 hand full of grapes
500g eggplants
"1 tablespoon English sauce"
"1/4 cup lemon juice"
Salt and black pepper to taste
1 raw egg
100g crumbled gorgonzola or roquefort cheese
3 cups panko breadcrumbs, toasted in small cubes
1 whole garlic clove
"1/4 cup olive oil"
1 bunch of arugula
1 hand full of grapes
500g eggplants
"1 tablespoon English sauce"
"1/4 cup lemon juice"
Salt and black pepper to taste
1 raw egg
100g crumbled gorgonzola or roquefort cheese
3 cups panko breadcrumbs, toasted in small cubes
Peel the garlic and let it soak in olive oil for several hours
Remove the garlic and reserve the oil
Wash all the leaves and dry them
Chop them into large pieces and place them in a salad bowl
In a small bowl, mix the oil with English sauce, black pepper, and lemon juice
In a salad bowl, arrange the leaves and in the center, place the raw egg, drizzle with the sauce, add crumbled cheese, breaking it up well so that the egg breaks and mixes well
When serving, sprinkle toasted breadcrumbs on top
Serves 6 people
293 calories per serving.
