marinades.

vegetables

glazed eggplant cubes with sesame and lime sauce, served with aromatic salad and yogurt dressing.

2 servings

30 minutes

easy

by barbara panetti

ingredients

for the eggplant

eggplant.

3 cm

fresh ginger.

2 teaspoons

acacia honey.

garlic clove.

2 tablespoons

soy sauce.

2 tablespoons

water.

2 teaspoons

sesame oil.

2 teaspoons

vinegar.

lime's zest

1/4

lime juice

1/4

red long chili.

for the sesame and lime sauce:

30 g

white sesame seeds.

1 tablespoon

sesame oil.

2 tablespoons

seed oil.

1 tablespoon

sweet soy sauce.

1/4 - 1/2

lime's juice.

30 g

water.

for the aromatic salad:

mint leaves.

1 sprig

verbena.

spring onion (the green part).

1/4

red long chili.

3 sprigs

fresh coriander.

a few

curly lettuce leaves.

1 tablespoon

lime juice.

1 tablespoon

seed oil.

for the yogurt dressing:

2 tablespoons

fat-free greek yogurt.

3 tablespoons

sesame and lime sauce.

1 extra tablespoon

lime juice.

procedure

01.

prepare the marinade: in a B!POD container, grate the garlic and ginger, finely chop the chili, then add honey, soy sauce, water, sesame oil, vinegar, lime zest and juice. mix well until the honey is dissolved.

02.

peel the eggplant and cut it into two large cubes. don’t throw away the scraps: store them under vacuum with B!POD and use them later.

03.

place the cubes in the container and cover them well with the marinade, using 3 tablespoons of the mixture for each eggplant cube. vacuum with DRO!D and let rest for about 15 minutes.

04.

keeping the container closed, release the vacuum and cook in the microwave for 5 minutes. open only after letting it cool for 10 minutes.

05.

to glaze the eggplants, heat a pan and brown the eggplant cubes on all sides. turn off the heat and add a few tablespoons of marinade, covering the cubes and letting them absorb it.

06.

prepare the sesame and lime sauce: toast the sesame seeds and finely chop them. mix with the other ingredients until you get a smooth sauce.

07.

prepare the side salad: assemble all the vegetables and lightly dress with lime juice and seed oil.

08.

in a bowl, mix all the ingredients for the yogurt dressing until smooth. drizzle a couple of tablespoons over the salad.

09.

to serve, place the eggplant cubes on the plate with a spoonful of yogurt dressing and a teaspoon of sesame and lime sauce. finish with the aromatic salad.

10.

the tip:
when vacuum-sealed, the sauces can be stored in the fridge for up to 7 days, while the glaze can last up to 10 days. you can use them to flavor other vegetables or meats.