Warm Vegetable Salad with Sorrel
Salads • European
Description
Warm Vegetable Salad with Sorrel
Ingredients
- Pickled Chanterelles 6 pieces
- Eggplants ½ piece
- Orange Bell Peppers ½ piece
- Sorrel 0 oz
- Parsley 0 oz
- Soy Sauce 0 fl oz
- Vinegar essence 0 fl oz
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Slice half of a medium eggplant and the champignon mushrooms into wedges. Cut the bell pepper into strips.
Step 2
Mix the soy sauce and rice vinegar.
Step 3
Fry the eggplant in vegetable oil until golden brown and transfer to a separate dish.
Step 4
Place the champignon mushrooms in the pan and fry on high heat for 2 minutes.
Step 5
Then add the bell pepper to the mushrooms and fry for another minute.
Step 6
Add the already cooked eggplant to the vegetables, dress everything with the soy sauce and vinegar mixture, and heat together in the pan for one minute.
Step 7
Place the washed leaves of young sorrel on a plate.
Step 8
Top the sorrel leaves with the finished salad, add fresh parsley, and serve warm.
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