Salad with baked eggplants, oyster mushrooms and quinoa
2 servings
60 minutes
Recipe from Rodion Sadovsky, chef of the restaurant Tutta la vita.
1
Wash the eggplants, brush with vegetable oil, pierce in several places with a fork, and bake in a preheated oven at 200 degrees for 20 minutes.
- Eggplants: 180 g
- Vegetable oil: to taste
2
Cook quinoa according to the package instructions for 7-8 minutes.
- Quinoa: 50 g
3
Remove the eggplants from the oven, let them cool slightly, peel the skin off, and cut into 2 cm cubes.
- Eggplants: 180 g
4
Chop the cilantro leaves, mix with sweet and sour sauce, and dress the eggplants with the resulting sauce.
- Coriander: 20 g
- Sweet and sour sauce: 30 g
- Eggplants: 180 g
5
Remove the tough base from the oyster mushrooms and slice them into strips. Fry in a well-heated pan with vegetable oil for 15-20 minutes until the mushrooms release their moisture and brown. At the end, season the mushrooms with soy sauce and remove from heat.
- Oyster mushrooms: 100 g
- Vegetable oil: to taste
- Soy sauce: 15 ml
6
Dress arugula with olive oil and place it on a plate. Top with roasted eggplants, quinoa, sautéed oyster mushrooms, diced tomatoes, and chopped cilantro leaves. Drizzle the salad with olive oil and serve.
- Arugula: 50 g
- Olive oil: 30 ml
- Eggplants: 180 g
- Quinoa: 50 g
- Oyster mushrooms: 100 g
- Sun-dried tomatoes: 20 g
- Coriander: 20 g
- Olive oil: 30 ml