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Salads
Crispy Eggplant Salad
A striking salad with contrasting textures that brings together crispy teriyaki eggplant, fresh vegetables, and creamy ricotta cheese.
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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 cubes, soak in cold water for 10–15 minutes, drain, pat dry, season with salt, and toss with cornstarch. Give it a good shake.
2
Fry the eggplant in hot oil until golden, transfer to paper towels to drain excess oil, then toss with teriyaki sauce.
3
Cut the tomatoes into thick wedges, chop the cilantro, and tear the salad greens by hand.
4
Arrange the salad greens on a plate, then add the tomatoes, eggplant, and cilantro. Gently dollop the ricotta cheese on top with a spoon.
5
Drizzle with balsamic reduction to taste.
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