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Salads
Crispy Eggplant Salad
A vibrant and juicy salad featuring a textural contrast of crispy eggplant, creamy curd cheese, and fresh tomatoes.
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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 eggplants into large chunks, salt them, and let sit for 20-30 minutes to release their juices.
2
Rinse, pat dry thoroughly, coat in potato starch, and fry in well-heated oil until golden and crispy.
3
Toss the hot eggplants with sweet and chili sauce.
4
Arrange coarsely chopped tomatoes, cilantro, and curd cheese on a plate, then top with the warm eggplant.
5
Season with freshly ground pepper to taste and serve immediately.
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