Crispy Eggplant Salad
Course: Salads Recipes, Vegetarian RecipesServings
1
servingsPrep time
15
minutesCooking time
30
minutesCalories
390
kcal
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
Directions
- 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.