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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
CaloriesProteinsFatsCarbohydrates
195.4
kcal
3g
grams
5.5g
grams
35.2g
grams
Ingredients
1serving
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
Yakiniku (Japanese BBQ) sauce
5 
ml
Cornstarch
15 
g
Icing 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:
    1. Cilantro: 1 g
    2. Chili pepper: 1 g
    3. Oyster sauce: 10 ml
    4. Chili sauce: 5 ml
    5. Sesame oil: 5 ml
    6. Yakiniku (Japanese BBQ) sauce: 5 ml

  • 2

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

    Required ingredients:
    1. Cornstarch: 15 g
    2. Icing sugar: 10 g
    3. Salt: 1 g

  • 3

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

    Required ingredients:
    1. 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.

    Required ingredients:
    1. Baku tomatoes: 80 g
    2. Cilantro: 1 g

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