Salad with baked eggplants, tomatoes and cream cheese

2 servings

20 minutes

Salad from Oleg Pyatakov, chef of the Trappist restaurant, is a successful snack for beer. Serious Belgian Trappist varieties go especially well with i

Energy value per serving

• Calories: 182.9
• Proteins: 4.9g
• Fats: 6.6g
• Carbohydrates: 27.8g

Ingredients

• Eggplants: 200 g
• Tomatoes: 200 g
• Sweet chili sauce: 60 ml
• Cream cheese: 50 g
• Milk: 20 ml
• Coriander: 10 g
• Sesame: 3 g
• Cornstarch: 20 g
• Salt: to taste
• Deep frying oil: 1 l

Cooking steps

1. Peel the eggplant, cut it into 2 cm cubes, and coat it in starch.

   Required ingredients:

   • Eggplants: 200 g
   • Cornstarch: 20 g

2. Heat vegetable oil in a pot to 180 degrees. Add eggplant cubes and fry for 3 minutes, stirring to ensure all sides are evenly cooked. Remove the eggplant pieces with a slotted spoon and place them on several layers of paper towel to absorb excess oil.

   Required ingredients:

   • Deep frying oil: 1 l

3. Cut the tomatoes into pieces of the same size. Place them in a bowl with the eggplants. Mix the cheese with milk until smooth and add to the salad.

   Required ingredients:

   • Tomatoes: 200 g
   • Cream cheese: 50 g
   • Milk: 20 ml

4. Add salt and sweet chili sauce.

   Required ingredients:

   • Salt:  to taste
   • Sweet chili sauce: 60 ml

5. Divide the salad into two plates, sprinkle with toasted sesame seeds, and garnish with cilantro and goat cheese quenelles.

   Required ingredients:

   • Sesame: 3 g
   • Coriander: 10 g