Crispy Eggplant Salad
4 servings
60 minutes
Salad with crispy eggplants is an original dish of Korean cuisine that combines the tenderness of vegetables, the brightness of sweet and sour sauce, and the rich taste of creamy cheese. Crispy eggplants fried to a golden crust add textural depth to the salad, while fresh tomatoes, red onions, and iceberg lettuce contribute lightness and juiciness. This dish is perfect as an appetizer or a standalone light dinner. Historically, Korean cuisine is famous for its balance of flavors — sour, sweet, spicy, and salty — and this salad is a great example of such harmonious combination. An ideal choice for those looking for something unusual yet simple to prepare.
1
Prepare all the necessary ingredients.
2
Peel the eggplants, cut them into cubes, soak in water, and add salt. Leave for 15 minutes.
- Eggplant: 2 pieces
- Salt: 1 teaspoon
3
Chop tomatoes, onions, and iceberg lettuce.
- Tomatoes: 2 pieces
- Red onion: 1 piece
- Iceberg lettuce leaves: 5 piece
4
Drain the water from the eggplants.
- Eggplant: 2 pieces
5
Add starch.
- Cornstarch: 70 g
6
Mix
7
Heat the oil.
- Vegetable oil: 350 ml
8
Fry the eggplants in portions for 3-4 minutes.
- Eggplant: 2 pieces
9
Add sweet and sour sauce to the vegetables.
- Sweet and sour sauce: 40 g
10
Mix
11
Place the vegetables in sauce, eggplants, and cream cheese on a plate.
- Cream cheese: 100 g
