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Salads
Warm Eggplant and Bell Pepper Salad
A vibrant and juicy salad featuring pan-fried eggplant and roasted bell pepper tossed in a zesty Asian-inspired dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplant into thick matchsticks, salt them, and let sit for 15 minutes; then squeeze out excess moisture and pan-fry until golden brown.
2
Roast the bell peppers in the oven, let them cool, peel off the skin, and slice into matchsticks.
3
For the dressing, whisk together vegetable oil, soy sauce, sesame seeds, paprika, black pepper, sugar, minced garlic, and lemon juice.
4
In a salad bowl, combine the eggplant, bell pepper, and chopped parsley, then pour the prepared dressing over top.
5
Toss everything well, cover, and let rest for a bit so the flavors meld.
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