Aubergine and shallot salad

Aubergine and shallot salad

By
From
Sushi Slim
Serves
2
Photographer
Lisa Linder

A funky raw food recipe, this tastes rich and will fill you up, but is full of fibre and nutrients.

Ingredients

Quantity Ingredient
400g japanese aubergine
2 tablespoons sea salt
4 shallots, finely sliced
1 tablespoon sesame oil
1 tablespoon light soy sauce
1/2 tablespoon lemon juice
1 teaspoon white sesame seeds, crushed in a mortar and pestle
5 chives, finely chopped

Method

  1. Cut the aubergine into 1.5 cm slices. Place in a bowl and sprinkle with the salt. Rub it through the slices for at least 3 minutes, then rinse and pat the slices dry with kitchen paper.
  2. Place in a bowl and add the shallots, then sprinkle the other ingredients on top, toss and serve.

Note:

  • 312 kcal in total; 156 kcal per serving.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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