Eggplant and Cauliflower Salad with Walnuts

1. 1

   Wash the eggplant, cut into quarters and sprinkle with salt. Let it sit for 30 minutes, then drain.

   30 min

2. 2

   Fry the eggplant over medium heat on all sides and transfer to a bowl.

   15 min

3. 3

   Break the cauliflower into florets and boil in boiling water until slightly softened.

   5 min

4. 4

   In a frying pan, sauté the chopped onion, bell pepper and carrots in oil.

   10 min

5. 5

   Chop the cilantro and green onion.

   5 min

6. 6

   Blend the walnuts.

   2 min

7. 7

   In a deep bowl, mix the sautéed vegetables, add marigold petals, garlic, black pepper, salt, vinegar and walnuts. Mix well.

   5 min

8. 8

   Finally, sprinkle with cilantro and onion.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.