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Salads
Crispy Eggplant Salad
A vibrant and textured salad featuring starch-coated crispy fried eggplants, button mushrooms, fresh vegetables, and a zesty dressing.
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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
Slice the onion into thin wedges, add vinegar, soy sauce, olive oil, and honey, mix well, and let it marinate.
2
Partially peel the eggplant, cut it into large cubes, coat in starch, and deep-fry in plenty of hot oil until golden and crispy.
3
Cut the button mushrooms into halves or quarters and sauté in a small amount of oil until golden brown.
4
Chop the tomatoes into medium-sized pieces, chop the cilantro, and place them in a salad bowl along with the mushrooms, marinated onion, feta cheese, and pine nuts, then toss to combine.
5
Top with the crispy eggplants and garnish with a few extra pine nuts.
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