Eggplant salad
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
