Crispy Eggplants
2 servings
15 minutes
Crispy eggplants are a dish of Chinese cuisine that captivates with its simplicity and rich flavor. The history of this recipe is rooted in traditional techniques for frying vegetables, allowing for a delicious crispy crust while keeping the inside juicy. Aromatic herbs—mint and cilantro—add freshness, while sesame oil provides a delicate nutty note. A cherry salad complements the eggplants with juiciness and a slight tanginess. This dish is perfect as an original appetizer or an addition to the main table, especially when paired with soy sauce or spicy Asian dressings.
1
Cut the eggplants into large cubes and sprinkle with salt. Let them sit while you cut everything else.
- Eggplants: 2 pieces
- Salt: to taste
2
Chop the mint and cilantro. Cut the tomatoes into 4 pieces and mix with cilantro, mint, and sesame oil.
- Mint: 1 bunch
- Coriander: 1 bunch
- Cherry tomatoes: 8 pieces
- Sesame oil: to taste
3
Coat the eggplants in starch and fry in a saucepan (or in a deep fryer if available) until a crust forms.
- Eggplants: 2 pieces
- Potato starch: 5 tablespoon
4
After frying, add the eggplants to our salad and add a little sauce.
- Eggplants: 2 pieces