Aubergine salad

Aubergine salad

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.

       • 600 kcal per person  


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


  • 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.

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Fuss-free food