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Salads
Warm Eggplant Salad
A fragrant warm salad of crispy fried eggplants and cherry tomatoes tossed in a sweet and sour glaze of chili and teriyaki sauces.
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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
Soak the eggplants in water to remove bitterness and restore moisture.
2
Coat the eggplants in cornstarch, shaking off the excess.
3
Deep-fry the eggplants in hot oil for about 3-5 minutes until golden brown, then drain on paper towels to remove excess oil.
4
Combine sweet chili sauce, teriyaki sauce, and water in a skillet, and reduce until thickened.
5
Add the eggplants and cherry tomatoes to the sauce, toss quickly, remove from heat, and serve garnished with cilantro and sesame seeds.
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