Aubergine Peanut Butter Salad/Salada Aswad - SS Cooking - Episode 1

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is often less salty.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a distinct flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for dressings.

Cut aubergine into medium-sized pieces.

Heat 3 tablespoons of olive oil in a frying pan.

Fry aubergine pieces for 4 minutes on each side until light brown.

Place fried aubergine on a plate lined with kitchen towel to drain excess oil.

In a saucepan, heat 2 tablespoons of olive oil and add chopped red onions to caramelize.

Add 5 diced garlic cloves and the fried aubergine to the saucepan.

Pour in 1 cup of water and bring to a boil, then add another cup of water.

Cover and cook for 10 minutes to let flavors combine.

Add 3 tablespoons of smooth peanut butter, 2 beef stock cubes, black pepper, and a pinch of salt to the mixture.

Stir and let simmer for 5 minutes.

Add 6 tablespoons of milk for creaminess and mix well.

Squeeze juice from 2 limes into the mixture, adjusting to taste.

Garnish with rocket before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens