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Salads
Crispy Eggplant and Mozzarella Salad
A vibrant, well-balanced salad with contrasting textures featuring crispy spiced eggplant, juicy cherry tomatoes, and tender mozzarella.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the eggplant, salt it, and let it sit for 10–15 minutes to draw out any bitterness. Then rinse and pat dry.
2
Toss the eggplant cubes in cornstarch.
3
Pan-fry in vegetable oil until golden and crispy. Transfer to paper towels to drain excess oil.
4
Cut the cherry tomatoes in half and finely chop the cilantro.
5
In a bowl, combine the cherry tomatoes, mozzarella, and cilantro. Add the crispy eggplant.
6
Drizzle with soy sauce and toss gently to combine.
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