Warm Salad with Teriyaki Aubergine & Fig

Salads don’t always have to be served cold; warm salads can be just as delicious.

This time, I've made eggplant the star of the dish. Roasting the eggplant with teriyaki sauce makes it incredibly flavorful, with a soft, juicy texture and a savory-sweet taste that pairs perfectly with the tangy salad dressing. For the salad greens, this recipe uses baby kale, which offers a fresh taste and is both simple and healthy.

Ingredients

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Basic Ingredients

Mixed Salad Leaves	100g
Eggplant (into pieces)	1 each
Fig (into quarters)	2 each
Pomelo	½ each

Teriyaki Sauce

Japanese Teriyaki Sauce	1 tbsp
Mirin	1 tbsp
Sesame Oil	1 tbsp

Salad Dressing

Lemon Juice	½ each
Balsamic Vinegar	1 tbsp
Honey	1 tbsp
E.V. Olive Oil	1 tbsp
Salt	1 pinch

Steps

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1. Preheat the oven to 170°C (340°F). Peel and cut the eggplant into pieces, then place them on a baking tray lined with parchment paper. Drizzle 1-2 tablespoons of olive oil over the eggplant, ensuring an even coating. Bake in the oven for 10 minutes.

2. Mix together the Japanese barbecue sauce, mirin, and sesame oil until well combined.

3. After baking the eggplant for 10 minutes, remove it from the oven and brush the surface of each piece with the sauce. Return to the oven and bake for an additional 10 minutes.

4. Combine the ingredients for the salad vinegar dressing.

5. Mix the salad greens, figs, and pomelo flesh, then toss with the prepared salad vinegar dressing until well combined.

6. Finally, top the salad with the teriyaki roasted eggplant.