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Salads
Crispy Eggplant and Tomato Salad
A vibrant salad featuring a warm contrast of crispy eggplant, fresh tomatoes, herbs, and creamy cheese. A fantastic choice for a light and original appetizer.
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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
Cut the eggplant into large cubes.
2
Place the cubed eggplant in a bowl, salt to taste, and let sit for 5-7 minutes. Drain any excess liquid, dredge in rice flour or crushed cornflakes, and pan-fry in vegetable oil.
3
Cut the tomatoes into large pieces.
4
Roughly chop all the herbs.
5
Combine all the ingredients together.
6
Top with small quenelles of cream cheese.
7
Sprinkle with sesame seeds and sunflower seeds.
8
Serve immediately while the eggplant is still crispy.
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