Aubergine pakora with an aubergine Russian salad, a vegan and gluten-free dish by Simone Salvini. It draws from the Indian Ayurveda tradition and it is rich in taste and healthy nutrients
Today I present the ingredients and the method necessary to prepare what I believe is a playful, vegan and rich in nutrients dish. It unites taste, aesthetics and well-being thanks to the combination of the 6 macro-flavours of the Ayurveda tradition: acid, bitter, the astringency of legumes, the sweetness of the vegetables and of the mayonnaise, the saltiness and the spiciness of the aubergine, which is also highlighted by the addition of some chilli pepper.
In Hindi, the word Pakora has a very broad meaning: it usually indicates any kind of fried food made with a batter of chickpea flour. Therefore, it is highly recommended to those who are allergic to gluten. In India people often use ghee to fry; instead, we prefer to use some peanut oil. The last detail regards the mayonnaise which is made with soy milk and olive oil: to me it is a true surprise for the palate as it has no cholesterol but is full of flavour, and very suitable for this recipe.
Aubergine pakora with aubergine Russian salad
Recipe for 4 people
for the Russian salad
2 large aubergines with a shiny skin
100 g of soy milk mayonnaise (see recipe)
The cover of Simone Salvini's latest book, dedicated to vegan pastry art (Mondadori, 191 pages, 19,90 euro)
Simone Salvini, vegan chef
Healthy, natural and vegetarian cuisine