Salads don’t always have to be served cold; warm salads can be just as delicious.
This time, I've made eggplant the star of the dish. Roasting the eggplant with teriyaki sauce makes it incredibly flavorful, with a soft, juicy texture and a savory-sweet taste that pairs perfectly with the tangy salad dressing. For the salad greens, this recipe uses baby kale, which offers a fresh taste and is both simple and healthy.
Ingredients
Basic Ingredients
Mixed Salad Leaves | 100g |
|---|---|
Eggplant (into pieces) | 1 each |
Fig (into quarters) | 2 each |
Pomelo | ½ each |
Teriyaki Sauce
Japanese Teriyaki Sauce | 1 tbsp |
|---|---|
Mirin | 1 tbsp |
Sesame Oil | 1 tbsp |
Salad Dressing
Lemon Juice | ½ each |
|---|---|
Balsamic Vinegar | 1 tbsp |
Honey | 1 tbsp |
E.V. Olive Oil | 1 tbsp |
Salt | 1 pinch |
Steps
Comments