Eggplant salad with soy sauce
4 servings
20 minutes
Eggplant salad with soy sauce is a harmony of fresh vegetables and spicy Eastern notes. Its roots can be traced in culinary traditions where eggplants are valued for their tender texture and ability to absorb the flavors of sauces and spices. Fried eggplants give the dish a rich taste, while fresh vegetables add refreshing crunchiness. Soy sauce and vinegar add a refined sweet-sour spiciness. An ideal choice for those seeking a balance of lightness and richness. Pairs well with meat dishes, rice, or as a standalone appetizer on a summer table.
1
Cut the eggplants into medium-sized pieces, salt them, mix and set aside for 10 minutes. Finely chop the onion and herbs. Peel the cucumbers and slice them into rounds. Also slice the bitter pepper into rounds. Cut the tomato into small pieces.
- Eggplant: 2 pieces
- Salt: 0.5 teaspoon
- Spring onion: 5 stem
- Cucumbers: 2 pieces
- Chili pepper: 0.5 piece
- Tomatoes: 1 piece
2
After the time has passed, fry the eggplants in vegetable oil. Place the fried eggplants on a paper towel to remove excess oil.
- Eggplant: 2 pieces
- Vegetable oil: 50 ml
3
Prepare the salad. Layer eggplant, cucumber, tomato, green onion, cilantro, and hot pepper in a bowl; add crushed garlic, sugar, spices, vinegar and dress with 1 tablespoon of soy sauce. Mix well and serve.
- Eggplant: 2 pieces
- Cucumbers: 2 pieces
- Tomatoes: 1 piece
- Spring onion: 5 stem
- Cilantro: 0.5 bunch
- Chili pepper: 0.5 piece
- Garlic: 3 cloves
- Sugar: 1 teaspoon
- Vinegar: 1 teaspoon
- Soy sauce: 1 tablespoon
