Gozitan salad, goat cheese and garlic beans


  • 2 eggplants
  • 3 cloves of garlic, peeled
  • 1 peeled onion
  • 300 g shelled beans
  • 150 g of young salad leaves
  • 1 dozen cherry tomatoes
  • 1 small fresh cheese
  • 4 small dry goat cheeses, 2 of which are rolled in pepper
  • 3 tablespoons olive oil
  • 1 handful of green and black olives
  • 2 tablespoons capers


  1. Cut 0.5 cm slices of eggplant. Sprinkle them with salt to drain for 15 minutes. Then rinse them carefully and dry them with absorbent paper.

  2. Chop the garlic. Slice the onion.

  3. Brown the eggplant slices for 15 minutes in a non-stick frying pan without fat, turning them regularly. Set them aside on a plate.

  4. Cook the shelled beans for 10 minutes in a pan of boiling salted water. Drain them and rinse them under very cold water. Pour them into a salad bowl and add the chopped garlic. Mix well.

  5. Arrange the plates by distributing a few slices of eggplant, a handful of garlic beans, a handful of salad leaves, cherry tomatoes cut in half, a quarter of fresh cheese, half a natural dry goat’s cheese and half of pepper. Add the chopped onion.

  6. Season with olive oil, salt and pepper. Finish with some green and black olives and capers.

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