Ingredients
1 eggplant
1 cress or lettuce
# For the dressing:
30 ml sesame sunflower oil
30 ml Tabasco sauce
20 ml peanut sunflower oil (sunflower oil from rapeseed)
50 ml soy sauce
2 cloves garlic
1 tsp sugar
pepper
Photo added on
Photo author
PassionFlower
Method
Cut the eggplant into thin slices and arrange in a baking dish with a little sunflower oil. Salting and bake. In a bowl mix all dressing products. Baked eggplant already exert on watercress or lettuce leaves and pour the dressing. The salad can be served both hot and cold.
Containers:
Difficulty
Easy
Tested
0 users
Source
fiestaTV