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Salads
Crispy Eggplant Salad
A light and crispy salad featuring savory teriyaki-glazed eggplant and creamy curd cheese, perfect for a weeknight dinner or a festive table.
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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, soak in cold water for 10–15 minutes, drain, pat dry, season with salt, and toss in cornstarch. Shake off the excess.
2
Fry the eggplant in preheated oil until golden brown, transfer to paper towels to remove excess oil, and toss with teriyaki sauce.
3
Cut the tomatoes into large wedges, chop the cilantro, and tear the salad greens by hand.
4
Arrange the salad greens on a plate, followed by the tomatoes, eggplant, and cilantro. Gently spoon the curd cheese on top.
5
Drizzle with balsamic glaze to taste.
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