Warm Zucchini and Eggplant Salad with Curry, Fried Garlic, and Sesame
Salads • European
Description
If you prefer not to deal with garlic, you can simply crush it and mix it with the vegetables — it will still be delicious. In this case, one clove will be sufficient.
Ingredients
- Eggplants 1 piece
- Mini vegetables 1 piece
- Fresh basil leaves 1 bunch
- Garlic 2 cloves
- Red Curry Powder 2 tablespoons
- Toasted Sesame 1 tablespoon
- Ocean salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Slice the eggplant and zucchini into rounds.
Step 2
Heat a large skillet with vegetable oil.
Step 3
Sprinkle 1 tablespoon of curry evenly over the surface of the skillet and sauté for one minute.
Step 4
Place the eggplant in a single layer in the skillet, flip after 1–2 minutes (to prevent burning), and sauté for another 4–5 minutes over medium heat.
Step 5
Do the same with the zucchini, adding more curry and sautéing until cooked through.
Step 6
Transfer the zucchini and eggplant to a bowl and cover with a lid.
Step 7
Meanwhile, slice the garlic into thin petals.
Step 8
In a small skillet, heat the vegetable oil until hot, add the garlic in a single layer, and sauté for one minute, then remove (do this quickly to prevent the garlic from burning and becoming bitter).
Step 9
In a dry hot skillet, toast the sesame seeds until they darken and develop a nutty flavor (you can taste them).
Step 10
Arrange the spinach leaves on a plate, top with the zucchini and eggplant, season with ground sea salt, sprinkle with pepper to taste, and add the sesame seeds. Finally, top with the fried garlic.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!