Warm Eggplant & Shiitake Salad

Salads don’t have to be cold or boring! Try a delicious warm salad with eggplant and shiitake

Ingredients

Serving: 1

Protein & Carbohydrates

• 125 g Eggplant - cut in 1 inch cubes

• 125 g Shiitake - washed & chopped

Herbs & Spices

• Garlic (fresh or dry) - Chopped finely, add according to your taste

• Coriander (fresh or dry) - Chopped finely, add according to your taste

• Ginger fresh (optional) - Chopped, add according to your taste

• Salt & Pepper - add according to your taste

And

• 1—2 Teaspoon Lemon Juice

• 1 Teaspoon Dark Soy Sauce

• 50 ml Water

Preparation Steps

1. Preheat oven to 200°. Line baking sheets with parchment or silicone baking mats.

2. Cut eggplant into uniform 1-inch cubes. In Phase 2 you should steam or grill the eggplant in the oven. I prefer the oven version, that’s gives the eggplants a nicer taste. Roast eggplant in oven for about 20 minutes, stirring every 5 minutes

3. Use frying pan or wok over medium high heat, place shiitake mushrooms and cook with all ingrediencies (not the lemon juice & coriander), about 5-7 minutes. Add the Eggplants & lemon juice & cook for 1 more minute. Coriander at the end of cooking.

4. Suggested Serving please see picture