Fried eggplant with tomatoes and cilantro

Name: Fried eggplant with tomatoes and cilantro
Total time: 15 min
Yield: 1
Ingredients: Eggplant 100 g; Baku tomatoes 80 g; Cilantro 1 g; Oyster sauce 10 ml; Chili sauce 5 ml; Sesame oil 5 ml; Chili pepper 1 g; Yakiniku (Japanese BBQ) sauce 5 ml; Cornstarch 15 g; Icing sugar 10 g; Salt 1 g

1 serving

15 minutes

An Asian-flavored appetizer from French chef Regis Trigel, who runs the kitchens at Moscow restaurants Sixty and Food Embassy.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

195.4

kcal

3g

grams

5.5g

grams

35.2g

grams

Ingredients

1serving

Eggplant

100

g

Baku tomatoes

80

g

Cilantro

1

g

Oyster sauce

10

ml

Chili sauce

5

ml

Sesame oil

5

ml

Chili pepper

1

g

Yakiniku (Japanese BBQ) sauce

5

ml

Cornstarch

15

g

Icing sugar

10

g

Salt

1

g

Cooking steps

1
Chop cilantro finely, clean and chop the chili pepper. Mix oyster sauce, chili sauce, sesame oil, cilantro, prepared chili pepper, and Ebara sauce. Stir everything together. The dressing is ready.
Required ingredients:
1. Cilantro: 1 g
2. Chili pepper: 1 g
3. Oyster sauce: 10 ml
4. Chili sauce: 5 ml
5. Sesame oil: 5 ml
6. Yakiniku (Japanese BBQ) sauce: 5 ml

2
In a separate bowl, mix cornstarch, powdered sugar, and salt. The coating is ready.
Required ingredients:
1. Cornstarch: 15 g
2. Icing sugar: 10 g
3. Salt: 1 g

3
Take the eggplants, bread them, and fry in oil.
Required ingredients:
1. Eggplant: 100 g

4
Place the pre-sliced tomatoes on a plate, pour sauce over them, top with fried eggplants, and garnish with a sprig of cilantro.
Required ingredients:
1. Baku tomatoes: 80 g
2. Cilantro: 1 g

Fried eggplant with tomatoes and cilantro

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