Description
This salad is not only beautiful presentations, and excellent taste. Mushrooms, tomatoes and eggplant perfectly, and complements them amazingly delicious dressing with paprika and green onions.
Ingredients
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Eggplant
1 piece
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Mushrooms
150 g
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Sauce
2 Tbsp
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Soy sauce
2 Tbsp
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Olive oil
2 Tbsp
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Paprika sweet
1 tsp
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Green onions
0.333 coup
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Pepper Cayenne
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Tomato
2 piece
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Lettuce
1 coup
Cooking
Eggplant cut into slices, to prisolit and leave on a paper towel for 5-10 minutes. Then promacot addressing moisture and fry the eggplant until cooked in vegetable oil.
Slice the mushrooms into quarters, put on a heated dry pan, fry until all the moisture is not released. Then pour the teriyaki sauce and keep stirring over high heat for a few minutes.
For the filling in a bowl, mix soy sauce, olive oil, paprika, Cayenne pepper and chopped green onions. To give a gas station 5 minutes to infuse the paprika will swell and the sauce becomes thickish.
Cut the tomatoes into slices, a salad, chop or break it
Add in a bowl the mushrooms and the dressing, leaving a bit for the eggplant.
On a plate lay out the eggplant flowers, pour the remnants of the sauce
Put the salad. Serve warm.
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