A quick, mouth-watering and simple Asian-style funchose and eggplant salad I want to suggest for you. This is a great idea for a light dinner or lunch in just 15 minutes. Remember!
Cooking description:
In addition to noodles and eggplants, I also used bell peppers in this salad. If you like, you can experiment by adding green beans, baby corn, or carrots. It is better to serve the dish hot, sprinkled with fresh herbs.
Purpose: For lunch / For dinner / Whipped up
Main ingredient: Vegetables / Eggplant / Funchoza
Dish: Salads
Cuisine geography: Asian
Ingredients:
- Funchoza - 50 Grams
- Eggplant - 1 Piece
- Vegetable oil - 1 tbsp. the spoon
- Bulgarian pepper - 1 Piece
- Soy sauce - 2-3 tbsp spoons
- Garlic - 1 Clove
- Sesame seeds - 1 teaspoon
- Salt - To taste
- Spices - To taste
- Greens - To taste
Servings: 2
How to cook "Salad with funchose and eggplant"
Prepare your ingredients. I have frozen bell peppers. Heat vegetable oil in a skillet. Cut the eggplant into small cubes and send to fry over medium heat. Prepare funchoza according to the instructions on the package. I poured boiling water over, covered with a lid and left for 5 minutes. Add garlic passed through a press to the eggplant pan. And sweet peppers. Cook for a couple more minutes.
