Downed Drone Salad
Based on:
TypeSalad
Serves4 people
DateSeptember 15, 2026
This salad depicts a downed drone with sharp flavors and a visible wreck on your plate.
A salad shaped like a crashed drone: grilled aubergine as the body, halved eggs as cockpit, tomatoes as debris. The sharp, tangy dressing echoes the tension in Lithuanian airspace.
Ingredients
- 2 aubergines
- 4 eggs
- 200 g cherry tomatoes
- 1 red onion
- 100 g arugula
- 2 tbsp capers
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic
- salt and pepper
Method
- Preheat the oven to 220°C. Slice the aubergines lengthwise into 1 cm thick slices.
- Brush the slices with 2 tbsp olive oil, sprinkle with salt and pepper, and grill for 20 minutes until golden and soft.
- Boil the eggs for 8 minutes, cool and peel them. Cut in half.
- Halve the cherry tomatoes. Slice the red onion into thin rings.
- Make a dressing with 2 tbsp olive oil, red wine vinegar, mustard, honey, pressed garlic, salt and pepper.
- Arrange arugula as a base on a large platter. Lay the grilled aubergine diagonally as the drone body. Place halved eggs at one end as the cockpit. Scatter tomatoes and onion rings as debris along the body. Garnish with capers.
- Drizzle with the dressing just before serving.
Serving notes
- Serve on a rectangular platter for the best drone effect.
- Let the salad visibly 'crash', with eggs and tomatoes fanned out.
- Offer crusty bread to break the tension.