Asian Eggplant and Peanut Salad
Serves 1
Directions
- 1Slice the eggplants into long strips.
- 2Transfer the eggplant slices to a bowl.
- 3Add corn starch to the eggplant slices.
- 4Mix the corn starch thoroughly with the eggplant slices.
- 5Drizzle olive oil over the eggplant slices.
- 6Place the eggplant slices on a baking tray.
- 7Bake the eggplant slices in the oven.
- 8Slice the red onion.
- 9Chop the red chili.
- 10Slice the cherry tomatoes.
- 11Chop the cilantro.
- 12Chop the beetroot sprouts.
- 13Add the sliced red onion, chopped red chili, sliced cherry tomatoes, chopped cilantro, and chopped beetroot sprouts to a mixing bowl.
- 14Grind peanuts in a blender until coarsely chopped.
- 15Transfer the ground peanuts to a separate bowl.
- 16Add peanut butter, garlic, ginger, soy sauce, and water to the blender.
- 17Blend until smooth to make the dressing.
- 18Remove the baked eggplant from the oven.
- 19Transfer the baked eggplant to the bowl with the other chopped ingredients.
- 20Pour the prepared dressing over the ingredients in the bowl.
- 21Sprinkle the ground peanuts over the salad.
- 22Mix all the ingredients well to combine.
- 23Arrange fresh lettuce on a plate.
- 24Serve the Asian eggplant and peanut salad on the plate with the lettuce.
Ingredients
- 2 eggplants
- corn starch
- olive oil
- red onion
- red chili
- cherry tomatoes
- cilantro
- beetroot sprouts
- peanuts
- peanut butter
- garlic
- ginger
- soy sauce
- water
- lettuce
Equipment
cutting boardknifemixing bowlbaking trayovenblenderplate
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