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Salads
Eggplant Salad
A vibrant and punchy salad with crispy eggplant, fresh vegetables, and an Asian-inspired 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
Peel the eggplants, cut them into batons, and soak in salted water for 30 minutes.
2
Dice the bell pepper and transfer to a bowl.
3
Add the garlic, scallions, cilantro, and fresh chili.
4
Drizzle in the honey, soy sauce, hot sauce, and sesame oil, then toss everything together.
5
Drain the eggplants, pat them dry, coat with cornstarch, and pan-fry until crispy.
6
Add the eggplants to the rest of the ingredients and toss to combine.
7
Finish with a sprinkle of sesame seeds.
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