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Crispy Eggplant Salad

Crispy Eggplant Salad


Ingredients:

  • 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
Instructions:

  1. Boil the quinoa.
  2. Cut the eggplant. Bake for 30 minutes at 180 degrees.
  3. Combine warm quinoa and eggplant, add chopped tomatoes and mix lettuce leaves.
  4. 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.