Warm vegetable salad with sorrel
4 servings
15 minutes
Warm vegetable salad with sorrel is a harmony of freshness and rich flavors. Inspired by European culinary traditions, it combines the tenderness of sautéed eggplants, the juiciness of mushrooms, and the brightness of sweet peppers. The light tartness of sorrel complements the dish, creating a balance of flavors that awakens the appetite. The dressing made from soy sauce and rice vinegar adds subtle Asian notes to the salad, making it even more expressive. This salad is perfect for warm spring and summer evenings when you want to enjoy something light yet nutritious. It can be served as a standalone dish or as a side to meat or fish dishes. Due to its simplicity in preparation and richness in flavor, it can become your favorite recipe for cozy home dinners.
1
Cut half of a medium eggplant and mushrooms into slices. Cut the pepper into strips.
- Eggplants: 0.5 piece
- Champignons: 6 pieces
- Sweet pepper: 0.5 piece
2
Mix soy sauce and rice vinegar.
- Soy sauce: 30 ml
- Vinegar: 30 ml
3
Fry the eggplants in vegetable oil until golden brown and place them in a separate dish.
- Eggplants: 0.5 piece
- Vegetable oil: 100 ml
4
Place the mushrooms in the pan and sauté on high heat for 2 minutes.
- Champignons: 6 pieces
5
Then add pepper to the mushrooms and sauté for another minute.
- Sweet pepper: 0.5 piece
6
Place the cooked eggplants with the vegetables, season everything with a mixture of soy sauce and vinegar, and heat together in a pan for a minute.
- Eggplants: 0.5 piece
- Soy sauce: 30 ml
- Vinegar: 30 ml
7
Place the washed leaves of young sorrel on a plate.
- Sorrel: 50 g
8
Place the prepared salad on sorrel leaves, add fresh parsley, and serve warm.
- Parsley: 50 g