Crispy Eggplant Salad

4 servings

60 minutes

Salad with crispy eggplants is an original dish of Korean cuisine that combines the tenderness of vegetables, the brightness of sweet and sour sauce, and the rich taste of creamy cheese. Crispy eggplants fried to a golden crust add textural depth to the salad, while fresh tomatoes, red onions, and iceberg lettuce contribute lightness and juiciness. This dish is perfect as an appetizer or a standalone light dinner. Historically, Korean cuisine is famous for its balance of flavors — sour, sweet, spicy, and salty — and this salad is a great example of such harmonious combination. An ideal choice for those looking for something unusual yet simple to prepare.

Energy value per serving

• Calories: 968.5
• Proteins: 4.1g
• Fats: 92.9g
• Carbohydrates: 29.9g

Ingredients

• Eggplants: 2 pc
• Tomatoes: 2 pc
• Red onion: 1 pc
• Sweet and sour sauce: 40 g
• Iceberg leaves: 5 pc
• Vegetable oil: 350 ml
• Cream cheese: 100 g
• Salt: 1 tsp
• Cornstarch: 70 g

Cooking steps

1. Prepare all the necessary ingredients.

2. Peel the eggplants, cut them into cubes, soak in water, and add salt. Leave for 15 minutes.

   Required ingredients:

   • Eggplants: 2 pieces
   • Salt: 1 teaspoon

3. Chop tomatoes, onions, and iceberg lettuce.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Red onion: 1 piece
   • Iceberg leaves: 5 piece

4. Drain the water from the eggplants.

   Required ingredients:

   • Eggplants: 2 pieces

5. Add starch.

   Required ingredients:

   • Cornstarch: 70 g

6. Mix

7. Heat the oil.

   Required ingredients:

   • Vegetable oil: 350 ml

8. Fry the eggplants in portions for 3-4 minutes.

   Required ingredients:

   • Eggplants: 2 pieces

9. Add sweet and sour sauce to the vegetables.

   Required ingredients:

   • Sweet and sour sauce: 40 g

10. Mix

11. Place the vegetables in sauce, eggplants, and cream cheese on a plate.

    Required ingredients:

    • Cream cheese: 100 g