Spicy salad with Eggplant and Mushrooms Recipe
This salad has not only a beautiful presentation, but also a great taste. Mushrooms, tomatoes and eggplants are perfectly combined, and they are complemented by an amazingly delicious dressing with paprika and green onions.
Servings 2
Cook Time 20 minutes
Ingredients
- 1 piece Eggplant
- 150 gram Champignons
- 2 tablespoons Sauce (teriyaki)
- 2 tablespoons Soy sauce
- 1 teaspoon Sweet paprika
- 1/3 bunch Green Onion
- Cayenne pepper to taste
- 2 pieces Tomato
- 1 bunch Lettuce leaves
Instructions
- Cut the eggplant into slices, add salt and leave on a paper towel for 5-10 minutes. Then blot out the moisture and fry the eggplants until cooked in vegetable oil.
- Cut the mushrooms into quarters, put them in a heated dry frying pan and fry until all the moisture comes out. Then pour in the teriyaki sauce and continue stirring over high heat for a couple of minutes.
- For dressing, mix soy sauce, olive oil, paprika, cayenne pepper and finely chopped green onions in a bowl. Let the dressing stand for 5 minutes, the paprika will swell and the sauce will become thick.
- Cut tomatoes into slices, chop lettuce leaves or tear them with your hands.
- Add the mushrooms and dressing to the bowl, leaving some for the eggplant.
- Place the flower-shaped eggplants on a plate and pour the remaining sauce over them.
- Put the salad on top. Serve warm.