Deconstructed Ratatouille Salad with Garlic Chips

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the garlic and fry for 3-5 minutes until the garlic is lightly golden.

3. 3

   Remove the garlic from the pan, turn the garlic oil up to medium-high.

4. 4

   Working in batches, sear the eggplant in the oil in one layer for 5 minutes, flipping every 2 minutes or so to sear the outsides.

5. 5

   Sprinkle with salt and remove from the pan before the eggplant totally softens.

6. 6

   Continue until all the eggplant is seared on the edges.

7. 7

   In a large bowl, toss the tomatoes, garlic chips, eggplant, and basil.

8. 8

   Garnish with extra basil if you have any and top with the cheese.

9. 9

   Note: Can be made vegan by omitting the cheese.

* Per serving · 4 servings · Values may vary.

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