Pumpkin Salad with Eggplant Steak

Ingredients:
1 pack Eisberg Tango mix (140 g)
1 large eggplant, sliced and roasted
500 g grated, marinated and roasted pumpkin
0.5 g black sesame seeds
10 ml soy sauce
2 cloves garlic
1 tbsp agave syrup
1 slice fresh ginger, grated

For the dressing:
1 pack Eisberg cold-pressed lime oil blend (20 ml)
0.5 g fresh ginger (1 slice, grated)
salt and pepper
10 ml lime juice
10 ml olive oil

Preparation:
Peel the pumpkin, then slice it very thinly so it cooks quickly and evenly. In a bowl, mix the marinade ingredients – fresh ginger, garlic, agave syrup, soy sauce, and Eisberg oil blend – and use it to marinate the pumpkin.
Meanwhile, wash the eggplant thoroughly and cut it into 2 cm slices.
In a separate bowl, prepare the marinade for the eggplant: mix Eisberg oil blend, soy sauce, honey, fresh ginger, garlic, and a pinch of salt. Add the eggplant slices and let them marinate.
Heat a pan with olive oil and cook the eggplant over low heat, covered, until the skin softens and the inside becomes tender. Once done, set aside.
Cook the marinated pumpkin in a pan as well.
To serve, place the Eisberg Tango mix on a plate, top with the roasted pumpkin, and sprinkle with black sesame seeds. Drizzle with the dressing, then arrange the soft, cooked eggplant slices alongside.

Eisberg tip:
If you’d like to reduce your meat consumption for sustainability reasons or simply prefer a plant-based option, this quick and satisfying vegan dish is a great addition to your diet.