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.
Calories195.4kcal
Proteins3grams
Fats5.5grams
Carbohydrates35.2grams
Eggplant
100
g
Baku tomatoes
80
g
Cilantro
1
g
Oyster sauce
10
ml
Chili sauce
5
ml
Sesame oil
5
ml
Chili pepper
1
g
Cornstarch
15
g
Icing sugar
10
g
Salt
1
g
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.
- Cilantro: 1 g
- Chili pepper: 1 g
- Oyster sauce: 10 ml
- Chili sauce: 5 ml
- Sesame oil: 5 ml
- Yakiniku (Japanese BBQ) sauce: 5 ml
2
In a separate bowl, mix cornstarch, powdered sugar, and salt. The coating is ready.
- Cornstarch: 15 g
- Icing sugar: 10 g
- Salt: 1 g
3
Take the eggplants, bread them, and fry in oil.
- Eggplant: 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.
- Baku tomatoes: 80 g
- Cilantro: 1 g
