Eggplant salad with tomatoes
4 servings
20 minutes
A simple but very expressive mix of nightshades, a sort of Odessa Sichuan caviar or ratatouille a la Singapore. Don't overdo it with soy sauces, firstly, they are salty, like oyster sauce, and secondly, all shades of flavors, including sweetness, should play in the dish.
1
Chop the cilantro finely. Mix about 20 grams with four sauces.
- Coriander: 60 g
- Sweet chili sauce: 140 ml
- Dark soy sauce: 1 teaspoon
- Light soy sauce: 2 teaspoons
- Oyster sauce: 2 teaspoons
2
Peel the eggplant, cut into large triangular pieces, moisten with water and coat in corn starch. Fry in vegetable oil over high heat until crispy. Place on paper towel.
- Eggplants: 1 piece
- Cornstarch: 30 g
- Vegetable oil: 300 ml
3
Cut the tomatoes into wedges and blanch them with hot oil from the eggplant. Also, place them on a paper towel.
- Tomatoes: 150 g
- Vegetable oil: 300 ml
4
Place the eggplants and tomatoes in a bowl, add the dressing made of sauces and cilantro.
- Eggplants: 1 piece
- Tomatoes: 150 g
- Coriander: 60 g
- Sweet chili sauce: 140 ml
- Dark soy sauce: 1 teaspoon
- Light soy sauce: 2 teaspoons
- Oyster sauce: 2 teaspoons
5
Serve on plates, adding the remaining cilantro and finely chopped garlic (previously prepared).
- Coriander: 60 g
- Garlic: 1 clove