Description
I offer you another dish of Asian cuisine. I really hope that you enjoy it just as it pleases us. It is delicious and elegant, so this salad may take its rightful place at the holiday table.
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Pepper
0.5 piece
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Tomato
1 piece
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Mushrooms
-
Onion
1 piece
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Garlic
2 tooth
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Sauce
2 Tbsp
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Vegetable oil
2 Tbsp
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Sesame oil
1 tsp
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Balsamic
1 tsp
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Lettuce
-
Cilantro
-
Parsley
-
Sesame
1 tsp
Cooking
Prepare these products.
First, put on to cook eggplant, crushing him with the lid from the pan of smaller diameter. so he didn't come up. Cook for 20 minutes.
During this time, prepare other vegetables. Zucchini planed thin slices with a vegetable peeler.
Pepper cut relatively large pieces.
Tomatoes free from seeds and cut only the walls of the same pieces as the pepper.
Mushrooms parse one or two. In a frying pan - a wok heat the oil and quickly fry all the vegetables until tender. Spread on a separate plate and let them cool in a cool place.
Finely chop a small onion and two cloves of garlic and fry them in the remaining vegetable oil.
In a separate Cup put the onion and garlic, add 2 tbsp. sauce TM Kikkoman TERIYAKI, balsamic vinegar and sesame oil.
Add the finely chopped parsley.
Grind in a blender. Our dressing is ready.
Boiled eggplant cooled in cold water, squeeze a little excess liquid and cut into pieces approximately 1 cm.
On a dry pan fry the sesame seeds until light, Golden color to reveal its own unique fragrance.
Spread on a flat dish salad of arugula or mizuna, chunks of eggplant laid roasted vegetables and mushrooms. Pour our remarkable dressing. On top sprinkle with toasted sesame seeds.
Don't forget to put sprigs of coriander. Without it, Asian cuisine virtually no cost ). Salad Asian traditions can serve with boiled rice and fresh vegetables. The remnants of the filling also served to the table.
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