Eggplant Salad with Tomatoes
Salads • Pan-Asian
Description
A simple yet expressive mix of nightshades, reminiscent of a classic eggplant dip with a Sichuan twist or a ratatouille inspired by Singapore. Be careful not to overdo it with the soy sauces; for one, they are salty, like oyster sauce, and for another, all the flavors in the dish should shine, including sweetness.
Ingredients
- Eggplants 1 piece
- Tomatoes 5 oz
- Cilantro 0 oz
- Garlic 1 clove
- Corn Starch 0 oz
- Vegetable Oil 10 fl oz
- Sweet Chili Sauce 5 fl oz
- Soy Sauce 1 tablespoon
- Soy Sauce 2 spoons
- Oyster Mushrooms 2 spoons
Step-by-Step Guide
Step 1
Chop the cilantro finely. Mix about 20 grams with the four sauces.
Step 2
Peel the eggplant and cut it into large triangular pieces. Moisten with water and coat with corn starch. Fry in a wok with vegetable oil over high heat until crispy. Transfer to a paper towel.
Step 3
Slice the tomatoes into wedges and blanch them with hot oil from the eggplant. Also, place them on a paper towel.
Step 4
Transfer the eggplants and tomatoes to a bowl, and add the dressing made from sauces and cilantro.
Step 5
Arrange on plates, adding the remaining cilantro and finely chopped garlic (prepared in advance).
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