Salad with baked eggplants, oyster mushrooms and quinoa

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.

Cook quinoa according to the package instructions for 7-8 minutes.

Remove the eggplants from the oven, let them cool slightly, peel the skin off, and cut into 2 cm cubes.

Chop the cilantro leaves, mix with sweet and sour sauce, and dress the eggplants with the resulting sauce.

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.

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.