Salad with fried eggplants in sweet and sour sauce with cottage cheese
4 servings
25 minutes
Salad with fried eggplants in sweet and sour sauce with cottage cheese is a vibrant dish of Chinese cuisine, combining crispy eggplants, fresh tomatoes, and aromatic herbs. Frying the eggplants in starch gives them an appetizing crispy crust, while sesame oil and toasted sesame add Eastern notes. The sweet and sour sauce creates a harmonious balance of flavors, while the cottage cheese gently complements the composition. This salad can be served as a standalone dish or as an exquisite appetizer. The lightness of the vegetables combines with the richness of flavors, making it an ideal option for lovers of original gastronomic experiences.
1
Cut the tomatoes into large pieces (you can cut them as you like, just make sure the eggplants are roughly the same size as the tomatoes). Chop the cilantro, tear the basil by hand, peel the eggplant, and cut it.
- Eggplant: 1 piece
- Tomatoes: 3 pieces
- Purple basil: 2 sprigs
- Cilantro: 4 sprigs
2
Place the pan and heat the sunflower oil.
- Sunflower oil: 10 tablespoons
3
Place the eggplants in a deep container, sprinkle with starch and mix so that each piece is coated. When the oil is heated, add the eggplants and fry for 6-9 minutes (they should be covered with a crust). Remove and place on a napkin.
- Eggplant: 1 piece
- Cornstarch: 3 tablespoons
4
Fry the sesame for a couple of minutes until it turns golden.
- Toasted sesame seeds: to taste
5
Place tomatoes and cilantro on a plate, drizzle with sesame oil, then add eggplant, basil, sweet and sour sauce, and cottage cheese.
- Tomatoes: 3 pieces
- Cilantro: 4 sprigs
- Sesame oil: 4 teaspoons
- Eggplant: 1 piece
- Purple basil: 2 sprigs
- Sweet and sour sauce: to taste
- Cream cheese (curd cheese spread): 100 g