Warm zucchini and eggplant salad with curry, fried garlic and sesame
4 servings
15 minutes
Warm salad of zucchini and eggplant with curry, fried garlic, and sesame is a blend of simplicity and depth of flavor. The dish is inspired by European cuisine but its spicy character pays homage to Eastern spices. Tender slices of eggplant and zucchini are sautéed with curry, revealing warm and slightly spicy notes, then combined with fresh spinach leaves to create a harmony of textures. Fried garlic adds crunch and zest, while sesame provides a nutty nuance that enhances richness. This salad can be served as a light main dish or a side to meat or fish. Its rich aroma and flavor diversity make it an ideal choice for cozy home dinners or impressive gastronomic evenings.
1
Slice the eggplants and zucchinis into rounds.
- Eggplant: 1 piece
- Baby courgettes (zucchini): 1 piece
2
Heat a large pan with vegetable oil.
- Vegetable oil: 3 tablespoons
3
Sprinkle 1 tablespoon of curry evenly over the surface of the pan and sauté for a minute.
- Yellow curry powder: 2 tablespoons
4
Lay the eggplants in an even layer in the pan, flip after 1-2 minutes (to prevent burning), and fry for another 4-5 minutes over medium heat.
- Eggplant: 1 piece
5
Do the same with zucchini, adding curry and frying until cooked.
- Baby courgettes (zucchini): 1 piece
- Yellow curry powder: 2 tablespoons
6
Place the zucchini and eggplants in a bowl and cover with a lid.
7
Meanwhile, slice the garlic into thin petals.
- Garlic: 2 cloves
8
In a small pan, heat vegetable oil, add garlic in an even layer, fry for a minute, then remove (this should be done quickly to prevent the garlic from burning and becoming bitter).
- Vegetable oil: 3 tablespoons
- Garlic: 2 cloves
9
In a dry hot pan, roast the sesame seeds until they darken and a characteristic nutty flavor appears (you can taste it).
- White sesame seeds: 1 tablespoon
10
Place spinach leaves on a plate, top with zucchini and courgettes, season with ground sea salt, sprinkle with pepper to taste, and sesame. Also top with fried garlic.
- Fresh spinach leaves: 1 bunch
- Eggplant: 1 piece
- Baby courgettes (zucchini): 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
- White sesame seeds: 1 tablespoon
- Garlic: 2 cloves
