Warm Zucchini and Eggplant Salad with Curry, Fried Garlic, and Sesame
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
4
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.
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