Crispy Eggplant Salad with Sweet Chili Sauce
2 servings
15 minutes
This salad with crispy eggplants and sweet chili sauce is a vivid example of Pan-Asian cuisine, combining a richness of flavors and textures. Crispy pieces of eggplant, fried to perfection, gain lightness while the sweet chili sauce adds a spicy sweetness that highlights the depth of flavor. Fresh tomatoes and basil refresh the dish, while cashews provide a refined nutty note. Tender mozzarella balls soften the spiciness, creating balance. This salad is perfect as a standalone dish or as an accompaniment to meat and fish. It can be served on festive tables or included in everyday menus as it combines simplicity in preparation with exotic pleasure.
1
Peel the eggplant, cut it into large cubes, coat with starch, and fry in hot oil for 3-4 minutes. Transfer to paper towels to remove excess fat and season with salt.
- Eggplant: 1 piece
- Potato starch: 50 g
- Vegetable oil: 1 l
- Salt: to taste
2
Mix sweet chili sauce with olive oil and minced garlic, tear a few basil leaves, add chopped tomatoes and fried eggplants. Stir.
- Sweet chili sauce: 100 ml
- Olive oil: 2 tablespoons
- Garlic: 20 g
- Basil: 5 g
- Tomatoes: 2 pieces
- Eggplant: 1 piece
3
Sprinkle with roasted cashews, add a couple of small mozzarella balls, and garnish with basil leaves.
- Cashews: 20 g
- Mini mozzarella (bocconcini/ciliegine): 50 g
- Basil: 5 g
