Salad with Crispy Eggplant
Salads • Georgian
Description
Salad with Crispy Eggplant
Ingredients
- Eggplants 5 oz
- Semi-soft cream cheese 0 oz
- Dill 0 oz
- Corn Starch 0 oz
- Safflower Oil 5 fl oz
- Salt 0 oz
- Sesame Oil 0 fl oz
- Tomatoes 5 oz
- Sunflower Seeds 0 oz
- Scallions 0 oz
- Sweet Chili Sauce 0 fl oz
- Cilantro 0 oz
Step-by-Step Guide
Step 1
Cut the eggplant into cubes and coat them in cornstarch. In a preheated pan with oil heated to boiling, fry the eggplant until golden brown for about 3–4 minutes.
Step 2
Separately, chop the tomatoes, place them in a saucepan, and top with the fried eggplant, herbs, sesame oil, salt, and sweet chili sauce, mixing everything together.
Step 3
Serve on a plate, placing 4 balls of cream cheese on top, and sprinkle with sunflower seeds and chopped green onion.
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