Eggplant salad

with squash, feta and pomegranate seeds

  • 20 min.
  • 2 pers.
Recipe by Michala Kramer,


  • 1/2 eggplant
  • 75 g mixed salad
  • 1/2 squash
  • 2 tbsp. feta cubes
  • 2 tbsp. pomegranate seeds
  • 2 tbsp. balsamic
  • 1/2 dl Earth Control Almonds, chopped
  • 1/2 dl Earth Control Cranberries
  • 1/2 dl Earth Control Croutons
  • Salt and pepper
  • Oil for frying


Rinse and cut the eggplant into half slices of 1 cm. thickness. Pour a little oil on a pan and place the slices on it (use a grill pan if possible). Fry for 2-3 minutes, until the slices are well cooked on both sides.

Rinse the salad and serve on a platter. Rinse the squash and grate it on the long side into thin oblong strips. Serve the strips on top of the salad together with the fried eggplant slices, feta and pomegranate seeds.

Sprinkle with croutons, dried cranberries and almonds. Pour a little balsamic vinegar over the salad and sprinkle with salt and pepper.


Our almonds are carefully selected from the USA where the warm climate gives them good growth conditions. The almond tree is a smaller, deciduous tree that becomes productive and bears fruit after 5 y[...]
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Our red cranberries have a beautiful red color and a wonderfully sweet-sour taste. They are carefully selected from Canada where the cranberry bushes grow in moss-like areas. When the cranberries are [...]
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