This is a nice summery salad of aubergines, chick peas and fresh mushrooms, served with Japanese rice in a separate bowl. It’s very simple, the secret is in the dressing.
vegan gluten-free 30-minutes • 600 kcal per person 
Ingredients
For two people:
- Main ingredients
- 1 tin of chick peas
- 100 g fresh mushrooms
- 300 g aubergines
- 1 cup Japanese rice
- Ingredients for the dressing:
- 1 tablespoon chopped ginger
- 1 tablespoon tomato puree
- 1 teaspoon tobanjan (chilli bean sauce)
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon yuzu juice
- 1 teaspoon garlic oil
- 3 tablespoons pumpkin seeds ground in a mortar
- the cooking liquid from the aubergines
Preparation
- Cook the rice.
- Wash the chick peas.
- Wash and dice the aubergines and cook them for 12 minutes in the microwave at 900 W.
- Slice the mushrooms.
- Put the chick peas, cooked aubergines and mushrooms in a bowl and add the dressing. Mix well.
- Serve the rice in a separate bowl.