Eggplant salad

Name: Eggplant salad
Cook time: 1 min
Yield: Serves 4
Ingredients: 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

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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