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
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cut tomatoes into slices, chop lettuce leaves or tear them with your hands.
  5. Add the mushrooms and dressing to the bowl, leaving some for the eggplant.
  6. Place the flower-shaped eggplants on a plate and pour the remaining sauce over them.
  7. Put the salad on top. Serve warm.
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