Salad with Roasted Eggplant, Oyster Mushrooms, and Quinoa

Salads | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local American bistro.

Ingredients

Arugula - 1.8 oz
Eggplants - 6.3 oz
Oyster Mushrooms - 3.5 oz
Quinoa - 1.8 oz
Soy Sauce - 0 fl oz
Olive Oil - 1 fl oz
Sweet Chili Sauce - 1.1 oz
Vegetable Oil - to taste
Sun-Dried Tomatoes - 0.7 oz
Cilantro - 0.7 oz

Step by Step guide

Step 1

Wash the eggplants, brush them with vegetable oil, pierce them with a fork in several places, and bake in a preheated oven at 392°F for 20 minutes.

Step 2

Cook the quinoa until done, following the instructions on the package, for about 7–8 minutes.

Step 3

Remove the eggplants from the oven, allow them to cool slightly, peel off the skin, and cut into 2 cm cubes.

Step 4

Chop the cilantro leaves, mix them with the sweet and sour sauce, and dress the eggplants with the resulting sauce.

Step 5

Remove the tough stems from the oyster mushrooms and slice them into strips. Sauté in a well-heated skillet with vegetable oil for 15–20 minutes, until the mushrooms release their moisture and become golden brown. At the end, season the mushrooms with soy sauce and remove from heat.

Step 6

Dress the arugula with olive oil and place it on a plate. Top with roasted eggplant, quinoa, sautéed oyster mushrooms, diced tomatoes, and chopped cilantro leaves. Drizzle the salad with olive oil and serve.