Eggplant salad

Eggplant salad Rezept

Zutaten

  •     Serves 4 
  •     2 small dark eggplants (150 g each) 
  •     2 small pink eggplants (150 g each) 
  •     salt 
  • 3-4   tbsp. Sweet and sour chili sauce (convenience product) 
  • 5   tbsp. Oil 
  •     ½ tsp. Grated cardamom 
  •     ½ tsp. Grated mace 
  • 3-4   tbsp. Ketjap Asin or Soy sauce 
  • 2   tbsp. Lime juice 
  • 35   g roasted and salted peanuts 
  •     2-3 spring onions 

Zubereitung

0 Minuten
ganz einfach
1.
1. Clean eggplants, remove stem and cut into thin slices. Sprinkle with salt and let set infuse for 30 minutes. Mix Chili sauce, 2 tbsp. Oil, cardamom, mace, ketjap asin/ soy sauce and lime juice. Coarsly chop peanuts
2.
2. Thoroughly rinse eggplant slices and pat dry. Heat 3 tbps. Oil portion by portion in a pan and fry eggplant slices for 2 minutes on midlle heat on each side. Mix with sauce and let cool
3.
3. Clean spring onions and cut in rings. Mix with salad. Arrange salad in bowl and sprinkle with peanuts

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Foto: Pankrath, Tobias

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