Aubergine salad

Name: Aubergine salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small black and pink aubergines (approx. 150 g each); 7-10 Tbsp Salt; 3-4 Tbsp sweet-sour chili sauce; 5 TABLESPOONS Oil; 1/2 TEASPOON ground cardamom; 1/2 TEASPOON ground mace; 3-4 Tbsp Ketjap Asin (alternatively soy sauce); 2 TABLESPOONS Lime juice; 35 g roasted and salted peanuts; 2–3 Spring onions

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small black and pink aubergines (approx. 150 g each)
7-10 Tbsp Salt
3-4 Tbsp sweet-sour chili sauce
5 TABLESPOONS Oil
1/2 TEASPOON ground cardamom
1/2 TEASPOON ground mace
3-4 Tbsp Ketjap Asin (alternatively soy sauce)
2 TABLESPOONS Lime juice
35 g roasted and salted peanuts
2–3 Spring onions

Directions

1
Clean, wash, cut or slice the aubergines very thinly, sprinkle generously with salt and leave to stand for about 30 minutes. Mix chili sauce, 2 tablespoons of oil, cardamom, mace, ketjap asin and lime juice. Coarsely chop peanuts
2
Rinse aubergines thoroughly and pat dry. Heat 3 tablespoons of oil in a frying pan in portions. Steam aubergine slices for about 2 minutes on each side, turning them over medium heat, remove them, mix with chilli sauce and let them cool down.
3
Clean, wash and cut the spring onions into rings. Mix into the salad, season to taste. Arrange salad, sprinkle with peanuts. Papadums taste good with it.
4
Waiting time approx. 50 minutes