Eggplant Couscous Salad

Eggplant Couscous Salad

Eggplant Couscous Salad

Eggplant Couscous Salad

 

Warm Eggplant Couscous Salad very tasty and satisfying. It can be as a garnish, and vegetarian main dish.

Ingredients:

  • Eggplant — 200 g
  • corn starch — 50 g
  • olive oil — 30 g
  • tomatoes — 55 g
  • bulgur or couscous — 60 g
  • sweet pepper — 25 g
  • cilantro — 3 g
  • parsley — 3 g
  • oyster sauce 20 g
  • unagi sauce 20 g
  • Teriyaki sauce 20 g
  • Chili10 g
  • salt — 1 g

 

Cooking:

Washed Eggplant peel from skin and cut into wedges 6 7 cm, pour the salt water and leave it for an hour. Toss the eggplant in starch and FRY in plenty of oil.

Prepare Tabbouleh from tomato, pepper, Greens and grits. Add the olive oil.

A mixture of sauces to the boil with the addition of chilli and coriander. Fill the resulting sauce dish.

This salad can be a great garnish for Pork Ribs — meat recipes

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