Crispy Eggplant Salad
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Crispy Eggplant Salad

Course: Salads Recipes, Vegetarian Recipes
Servings

1

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

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.