Roasted vegetable salads are one of the best ways to incorporate healthy elements into our diet in an enjoyable way. While it is true that turning on the oven in summer has its advantages, let’s take advantage of the fact that temperatures are starting to regulate to enjoy a little.
For this occasion we prepare a cold dish of roasted eggplant accompanied by burrata, a Chinese peanut sauce called Guài Wèi – here is the recipe we published a while ago – and some chili oil. Guài wèi is a sauce made from sesame or peanut paste, chili oil, soy sauce with Sichuan pepper, sugar and black rice vinegar. It will keep for a week in the fridge and can be used in salads, hot and cold noodle dishes, soups, steamed, grilled – or in this case fried – vegetables, chicken, fish, tofu, etc.
We can say that the chili oil is optional, but if you don’t add it, it’s like enjoying the dish with 50% of its power. If you are unable to make your own chili oil at home, you can always turn to the wonderful resource Laoganma. The result is a very easy to prepare dish that requires little effort and tastes delicious.
Difficulty: You’ll do a little searching for the ingredients, but what could be more fun?
Ingredients
For 2 people
- 2 medium eggplants
- 1 burrata of 250 g
- Peanut sauce or “guài wèi” to taste (the recipe can be found in the introduction)
- 2 tablespoons olive oil
- Fine salt to taste
- Mint leaves to taste
- Chili oil to taste (optional, but recommended)
- 2 teaspoons roasted and chopped peanuts
instructions
1.
Preheat the oven to 200°C. Cut the eggplants in half and make diagonal cuts to allow the sauce to penetrate better (just through the flesh, without damaging the skin).
2.
Season with salt and oil and bake, skin side up, for 20 to 25 minutes, or until tender.
3.
Meanwhile, prepare the peanut sauce or guài wèi following the instructions in the article in the introduction to the recipe.
4.
When the eggplants are cooked, let them cool for about 15 minutes.
5.
Break the burrata on the plate with your hands, place the eggplant on top and spread it with the peanut sauce and chopped peanuts. Season with chili oil, decorate with mint leaves and serve.
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