Asian Eggplant and Peanut Salad

Serves 1
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Directions

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