Asian style beetroot, eggplant and arugula salad
2 servings
20 minutes
This Vietnamese salad with a refined combination of beetroot, crispy arugula, and fried eggplant captivates with its vibrant flavor and texture. A sweet-spicy sauce made from black beans, honey, and chili paste adds richness to the eggplant, creating a harmony of spice and sweetness. Creamy balsamic highlights the natural sweetness of the beetroot, while pine nuts add a delicate nutty note. This salad can be a standalone light dish or an elegant complement to main Eastern delicacies. Its history traces back to Asian culinary traditions where balance of flavors and variety of ingredients play a key role. Exquisite and nutritious, it represents a modern interpretation of classic Vietnamese flavors by combining the freshness of vegetables with the depth of a complex sauce.
1
Cut the eggplant into strips and soak in salted water for 15 minutes.
- Eggplants: 100 g
2
Slightly squeeze, coat in starch, and fry in deep oil (2 minutes).
- Cornstarch: 20 g
3
Prepare the Asian sauce: mix ketchup, black bean paste, honey, chili paste, lemon juice, salt, sugar, and freshly ground pepper.
- Ketchup: 100 g
- Black bean paste: 20 ml
- Honey: 100 g
- Chili paste: 10 g
- Lemon juice: 10 ml
4
Brush the eggplants with the prepared Asian sauce.
- Eggplants: 100 g
5
Place arugula and sliced beetroot on a plate. Top with eggplant, season with balsamic cream, drizzle with olive oil, and garnish with pine nuts. Serve.
- Arugula: 50 g
- Beet: 200 g
- Balsamic cream: 20 g
- Pine nuts: 20 g