Fried eggplant with tomatoes and cilantro

1 serving

15 minutes

An Asian-flavored appetizer from French chef Regis Trigel, who runs the kitchens at Moscow restaurants Sixty and Food Embassy.

Energy value per serving

• Calories: 195.4
• Proteins: 3g
• Fats: 5.5g
• Carbohydrates: 35.2g

Ingredients

• Eggplants: 100 g
• Baku tomatoes: 80 g
• Coriander: 1 g
• Oyster sauce: 10 ml
• Chili sauce: 5 ml
• Sesame oil: 5 ml
• Chili pepper: 1 g
• Ebara sauce: 5 ml
• Cornstarch: 15 g
• Powdered sugar: 10 g
• Salt: 1 g

Cooking steps

1. Chop cilantro finely, clean and chop the chili pepper. Mix oyster sauce, chili sauce, sesame oil, cilantro, prepared chili pepper, and Ebara sauce. Stir everything together. The dressing is ready.

   Required ingredients:

   • Coriander: 1 g
   • Chili pepper: 1 g
   • Oyster sauce: 10 ml
   • Chili sauce: 5 ml
   • Sesame oil: 5 ml
   • Ebara sauce: 5 ml

2. In a separate bowl, mix cornstarch, powdered sugar, and salt. The coating is ready.

   Required ingredients:

   • Cornstarch: 15 g
   • Powdered sugar: 10 g
   • Salt: 1 g

3. Take the eggplants, bread them, and fry in oil.

   Required ingredients:

   • Eggplants: 100 g

4. Place the pre-sliced tomatoes on a plate, pour sauce over them, top with fried eggplants, and garnish with a sprig of cilantro.

   Required ingredients:

   • Baku tomatoes: 80 g
   • Coriander: 1 g