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Salads
Warm "Lazzat" Salad with Fried Eggplant
A hearty and simple salad made with eggplant fried in cornstarch, fresh tomatoes, and a tangy garlic-soy 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
Quarter the cherry tomatoes, chop the herbs, and mince the garlic using a garlic press.
2
Make the dressing by crushing the garlic with salt, pepper, and cilantro really well, then add soy sauce and chili sauce.
3
Cut the eggplant into large cubes, toss with salt, and let it sit for about 10 minutes. Then rinse off the salt, pat dry with paper towels.
4
Coat the eggplant cubes in cornstarch and quickly fry them in plenty of oil until they're golden and crispy, then transfer to paper towels.
5
Quickly arrange the eggplant and tomatoes on plates, sprinkle with herbs, and drizzle with the dressing.
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