Prepare the Eggplant:
Sprinkle the cubed eggplant with salt and let it sit for 10 minutes to release any bitterness. Then rinse and pat dry with paper towels.
Cook the Eggplant and Pepper:
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the eggplant cubes and sauté for 8-10 minutes, until the eggplant becomes tender and golden.
Add the diced bell pepper and continue cooking for another 5 minutes until the pepper softens.
Prepare the Dressing:
In a small bowl, whisk together the vegetable oil, soy sauce, lemon juice, sesame seeds, black pepper, paprika, sugar, and minced garlic.
Combine:
Once the eggplant and pepper are cooked, transfer them to a serving dish. Pour the dressing over the top and mix well.
Garnish and Serve:
Garnish with freshly chopped parsley. Serve warm or at room temperature.
Serving Suggestions:
Serve as an appetizer or side dish with grilled meats or seafood.
Enjoy with a side of rice for a light meal.
Pair with crusty bread or pita for a more filling option.
Top with a dollop of yogurt or tahini for extra richness.
Serve as a topping for salads or bowls for added flavor.
Continued on next page
HÄHNCHEN MIT SCHWARZEM PFEFFER
Legen Sie geschnittene Zwiebeln über Schweinekoteletts in den Slow Cooker und erhalten Sie im Handumdrehen die leckerste Mahlzeit
Gegrillte Erbsen: das Rezept, um sie dunkel und lecker zu machen 🐙🔥🍽️🥰👌
Meine Oma sagte immer das leckere Essen der armen Leute.
Wenn Sie dieses Geheimnis kennen, werden in Ihrem Garten Millionen von Orchideen wachsen
Warum Löwenzahnwurzeln der wichtigste Teil der Pflanze sind
