Crispy Eggplant Salad
Ingredients:
Instructions:
- Quinoa 20 g
- Eggplant 50 g
- Prepackaged Salad Mix 20 g
- Tomatoes 60 g
- Grapefruit juice 20 ml
- Olive oil 8 ml
- Cilantro 10 g
- Oyster sauce 20 ml
- Sweet and hot sauce 40 ml
- Sugar to taste
- Salt to taste
- Boil the quinoa.
- Cut the eggplant. Bake for 30 minutes at 180 degrees.
- Combine warm quinoa and eggplant, add chopped tomatoes and mix lettuce leaves.
- Wipe the sweet-hot sauce through a sieve, add oyster sauce, mix. Dress up the salad. Season salad with grapefruit juice. Salt, pepper, sprinkle with chopped cilantro.
