Pan-Asian warm salad with eggplants
8 servings
30 minutes
Pan-Asian warm salad with eggplants is a vibrant blend of flavors reflecting the diversity of Pan-Asian cuisine. Roasted eggplants acquire a tender texture and a slightly smoky aroma, perfectly complemented by fresh tomatoes and crunchy red onions. The sweet-sour hint of soy sauce with spicy chili paste adds depth to the dish, while sesame oil contributes a refined nutty note. Cilantro completes the composition, giving the salad freshness. The dish's history roots in traditional Asian vegetable cooking techniques combined with a modern gastronomic approach. Perfect for warm summer evenings or light lunches, this salad can be served as a standalone dish or as an accompaniment to meat or fish. The main thing is to enjoy its rich flavors right after preparation!
1
Line the baking tray with parchment paper and grease it well with vegetable oil.
2
Slice the eggplants into half-centimeter thick rounds and place them on a baking sheet.
- Eggplant: 2 pieces
3
Bake the eggplants in a preheated oven at 200 degrees until crusty. Season with salt and pepper.
- Eggplant: 2 pieces
4
While the eggplants are baking, cut the tomatoes into small wedges.
- Tomatoes: 2 pieces
5
Slice the red onion into thin half-rings and drizzle the rings with lemon juice.
- Red onion: 1 piece
6
Chop the garlic.
- Garlic: 3 cloves
7
When the eggplants are ready, cut them hot into large strips, pour with soy sauce and chili paste, and mix.
- Eggplant: 2 pieces
- Soy sauce: 100 ml
- Chili paste: 1 teaspoon
8
Add the remaining vegetables to the salad, drizzle with sesame oil, and sprinkle with cilantro.
- Tomatoes: 2 pieces
- Red onion: 1 piece
- Garlic: 3 cloves
- Sesame oil: to taste
- Fresh cilantro (coriander): 1 bunch
9
Use immediately.
