A perfect autumn dish with an Indonesian twist. A semi-warm salad packed with vegetables! The softness of the pumpkin goes perfectly with the in Rudjak marinated eggplant. The rich taste of avocado and the freshness of the pomegranate seeds complete this dish!
Perfect as a fulfilling lunch after a long day at work or (served with bread) as dinner.
Have a drink and relax, we’re going to cook a delicious Indonesian cuisine!
Step 1: Preheat the oven to 200 ºC. Cut the pumpkin in half, remove the seeds and the threadlike interior with a spoon and cut the flesh into 2 cm wide wedges. Place the pumpkin on a baking tray lined with baking paper, drizzle with 2 tbsp oil and sprinkle with salt and pepper. Roast the pumpkin in the oven for 25-30 minutes until brown and done.
Step 2: Slice the aubergine. Spread with the Rudjak spice paste. Put a grill pan on the fire and let it heat up well. Grill the aubergine slices for 8 minutes, turn halfway through.
Step 3: Cut the red onion and avocado into strips. Divide the arugula, red onion and avocado over a deep plate. Then add the pumpkin and aubergine. Serve with yogurt dressing.
Selamat Makan! (Enjoy your meal!)