Salad with baked eggplants, tomatoes and cream cheese
2 servings
20 minutes
Salad from Oleg Pyatakov, chef of the Trappist restaurant, is a successful snack for beer. Serious Belgian Trappist varieties go especially well with i
1
Peel the eggplant, cut it into 2 cm cubes, and coat it in starch.
- Eggplants: 200 g
- Cornstarch: 20 g
2
Heat vegetable oil in a pot to 180 degrees. Add eggplant cubes and fry for 3 minutes, stirring to ensure all sides are evenly cooked. Remove the eggplant pieces with a slotted spoon and place them on several layers of paper towel to absorb excess oil.
- Deep frying oil: 1 l
3
Cut the tomatoes into pieces of the same size. Place them in a bowl with the eggplants. Mix the cheese with milk until smooth and add to the salad.
- Tomatoes: 200 g
- Cream cheese: 50 g
- Milk: 20 ml
4
Add salt and sweet chili sauce.
- Salt: to taste
- Sweet chili sauce: 60 ml
5
Divide the salad into two plates, sprinkle with toasted sesame seeds, and garnish with cilantro and goat cheese quenelles.
- Sesame: 3 g
- Coriander: 10 g