„Eggplant Salad with Curry Seeds“

This was the first recipe I tried from "Die vegane Jede-Tag-Küche," and it left a lasting impression on me. It comes from the summer chapter of the book and is recommended as an ideal option for taking to work or enjoying during lunch breaks. This holds true if you have the necessary patience or are dining alone.

As a main course salad, I would argue that the quantity is more suitable for 2 servings rather than the 4 mentioned in the book.

For the salad:

• 1 eggplant
• 1 small red onion
• 300g cherry tomatoes
• 6 sprigs of mint
• 1/2 bunch of parsley
• neutral vegetable oil

For the dressing:

• 2 tbsp flaxseed oil
• 4 tbsp white wine or apple cider vinegar
• 1 tsp medium-hot mustard
• Salt and pepper to taste

For the curry seeds:

• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 tbsp sugar
• A pinch of salt
• 1/2 tsp spicy curry powder
• 1 tbsp water

Preparation:

1. Slice the washed eggplant into approximately 2cm thick slices. Sprinkle both sides of the slices with salt and let them sit for half an hour. This helps remove water and bitterness from the eggplant.
2. Meanwhile, peel and thinly slice the onion, cut the washed cherry tomatoes into slices or quarters. Wash and finely chop the herbs. Combine onions, tomatoes, and herbs in a bowl and set aside.
3. After the waiting period, pat the eggplant slices dry thoroughly and cut them into approximately 1cm wide strips. Heat neutral vegetable oil in a pan and sauté the eggplant strips until they are golden brown and tender. Allow the cooked eggplant strips to cool slightly before adding them to the tomato mixture.
4. Mix the ingredients for the dressing in a jar to create a homogeneous, creamy sauce. Season with salt and pepper.
5. For the curry seeds, toast the sunflower and pumpkin seeds in a pan without oil over medium heat until they become fragrant. Be careful not to let them burn. Meanwhile, mix sugar, salt, and curry powder and add to the roasted seeds. Heat while stirring until the sugar has melted (approximately 1-2 minutes). Add 1 tbsp water and continue to cook, stirring constantly until it evaporates. Remove the pan from the heat and let the seeds cool.
6. For a portable meal, pack each component separately—dressing, seeds, and salad—then combine them just before eating. Alternatively, add the dressing directly to the salad, mix, distribute onto 2 plates, and enjoy sprinkled with the curry seeds.