Crispy Eggplant Salad
2 servings
20 minutes
Crispy eggplant salad is a vibrant representative of Georgian cuisine, filled with the aromas of fresh vegetables, herbs, and zesty dressings. Its history traces back to the traditions of Caucasian cooking, where eggplants play an important role in national dishes. Crispy pieces of eggplant fried to a golden crust pair wonderfully with juicy tomatoes, zesty greens, and creamy cheese that adds tenderness. Sesame oil and sweet chili sauce add a special touch, creating a harmony of flavors – from sweet to spicy. This salad is perfect as an appetizer or light dish for warm summer days, and its textural variety makes it especially appealing to gourmets.
1
Cut the eggplants into cubes and coat them in corn starch. In a preheated pan with boiling oil, fry the eggplants for about 3-4 minutes until golden.
- Eggplant: 80 g
- Cornstarch: 20 g
- Sunflower oil: 200 ml
2
Chop the tomatoes separately, place them in a saucepan and top with fried eggplants, herbs, sesame oil, salt, sweet chili sauce, and mix everything.
- Tomatoes: 80 g
- Eggplant: 80 g
- Dill: 3 g
- Sesame oil: 5 ml
- Salt: 5 g
- Sweet chili sauce: 30 ml
- Cilantro: 3 g
3
Place on a plate, top with 4 balls of cream cheese, sprinkle with seeds and chopped onion.
- Cream cheese: 15 g
- Sunflower seeds: 5 g
- Spring onion: 10 g
