Crispy aubergine & camembert salad

Crispy aubergine & camembert salad

#Salads #Vegetables

Crispy aubergine & camembert salad

Total time 50 mins

15 mins preparation time

35 mins cooking time

A crispy aubergine cutlet with a simple salad of rocket, camembert, walnuts and pomegranate seeds, finished with a dressing made with Kikkoman Soy Sauce—fresh, filling and easy to take with you.

Good to know: This dish is one of the Meal Prep series. You can find the other two recipes in the set here.

Ingredients

2 portion(s)

600 g

aubergine

2 

eggs

3 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

3 tsp

sriracha

1 

garlic clove, finely chopped

40 g

Kikkoman Panko - Japanese style crispy bread crumbs

105 ml

olive oil

4 handful

rocket

80 g

camembert

50 g

red onion

30 g

walnuts

2 tbsp

pomegranate seeds

2 tsp

honey

1 tsp

fresh thyme, chopped

Nutritional facts (per portion):3,456 kJ / 826 kcal

60 gFat

25 gProtein

53 gCarbohydrates

Preparation

Step 1

600 g aubergine

Pierce the aubergine, wrap it in aluminium foil and bake for 30 minutes at 200°C (top and bottom heat). Take the aubergine out of the aluminum foil. Leave to cool, then peel and mash the flesh with a fork into patty shapes.

Step 2

2  eggs – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 3 tsp sriracha – 1  garlic clove, finely chopped – 40 g Kikkoman Panko - Japanese style crispy bread crumbs – 75 ml olive oil

Beat the eggs with the Kikkoman Less Salt Soy Sauce, sriracha and garlic. Coat the patties in the egg and Kikkoman Panko, then fry in olive oil until golden on both sides.

Step 3

4 handful rocket – 80 g camembert – 50 g red onion – 30 g walnuts – 2 tbsp pomegranate seeds – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – 1 tsp fresh thyme, chopped

Arrange the rocket, camembert, onion, walnuts and pomegranate in a lunchbox. Whisk the olive oil with the Kikkoman Less Salt Soy Sauce, honey and thyme, and drizzle over the salad. Serve with the aubergine patty.

Tip:

You can also spray the aubergine patties with olive oil and bake them in an air fryer or oven.

Recipe-ID: 1548

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Featured product in this recipe

Kikkoman Panko - Japanese style crispy bread crumbs

[Translate to Englisch (EU):]

Kikkoman Naturally Brewed Less Salt Soy Sauce

Kikkoman Naturally Brewed Less Salt Soy Sauce 150 ml dispenser

600 g aubergine

Pierce the aubergine, wrap it in aluminium foil and bake for 30 minutes at 200°C (top and bottom heat). Take the aubergine out of the aluminum foil. Leave to cool, then peel and mash the flesh with a fork into patty shapes.

2 eggs – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 3 tsp sriracha – 1 garlic clove, finely chopped – 40 g Kikkoman Panko - Japanese style crispy bread crumbs – 75 ml olive oil

Beat the eggs with the Kikkoman Less Salt Soy Sauce, sriracha and garlic. Coat the patties in the egg and Kikkoman Panko, then fry in olive oil until golden on both sides.

4 handful rocket – 80 g camembert – 50 g red onion – 30 g walnuts – 2 tbsp pomegranate seeds – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – 1 tsp fresh thyme, chopped

Arrange the rocket, camembert, onion, walnuts and pomegranate in a lunchbox. Whisk the olive oil with the Kikkoman Less Salt Soy Sauce, honey and thyme, and drizzle over the salad. Serve with the aubergine patty.

Let us know what you think

Click on the number of stars you want to give: the more the better!

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#Vegetarian #Summer #Autumn #Salads #Vegetables #Meal Prep

Recipe Inspiration

[Translate to Englisch (EU):]

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