Asian kohlrabi salad
Step 1/2
- 500 g eggplants
- 25 ml grapeseed oil
- salt
- pepper
Clean and wash the eggplants. Dice the flesh into bite-sized pieces, season with salt and pepper and fry in a hot pan with grape seed oil. Set aside to cool.
Step 2/2
- 25 ml sesame oil
- 28 ml olive oil
- 1 clove garlic
- 100 g natural yogurt
- ½ lemon
- 2 scallions
- 300 g mixed herbs
- 50 g hazelnuts (toasted)
- 1 tbsp sesame seeds (toasted)
Mix sesame and olive oil, garlic (crushed and chopped) , yogurt with lemon zest and juice and a little salt. Serve the salad sprinkled with herbs, green onions, hazelnuts and sesame seeds. The salad, when sealed airtight, can be kept in the refrigerator for up to a week.
