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Asian · Salads
Crispy Eggplant Salad
A vibrant, crunchy salad with Asian-inspired flavors, pairing pan-seared eggplant with a zesty honey-soy dressing and fresh vegetables.
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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
Salt the eggplant before slicing and let it sit for 15–20 minutes, then drain off any excess moisture.
2
Cut the eggplant into strips, toss with starch, and place in a preheated skillet with vegetable oil.
3
Fry the eggplant until crispy.
4
Make the dressing: combine chopped peppers, herbs, garlic, honey, and soy sauce.
5
Pour the dressing over the fried eggplant, let it marinate for an hour, and serve.
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