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Warm Thai eggplant salad

updated

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • ½ red chili pepper(s)
  • 3 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • salt and pepper
  • Coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with sweet and aromatic dressing

Halve the chili pepper and slice. Slice or slice the eggplant into 2-3 mm thick slices and arrange them on two baking sheets. The slices can overlap. Sprinkle with salt and let stand for 10 minutes. Then pat off any salt and excess water with a kitchen towel. Bake in the oven at 175°C (top/bottom heat) for 15-20 minutes per sheet, until the slices begin to brown around the edges. Mix with the remaining ingredients in a bowl, season with salt and pepper, and garnish with chili slices and coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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