Salad with Fried Eggplant in Sweet and Sour Sauce with Cream Cheese
Salads • Chinese
Description
If you don't like basil or cilantro, you can use either one, and you can adjust the quantity of all ingredients to your taste, more or less.
Ingredients
- Eggplants 1 piece
- Tomatoes 3 pieces
- Semi-soft cream cheese 5 oz
- Basil 2 sprigs
- Cilantro 4 sprigs
- Safflower Oil 10 tablespoons
- Corn Starch 3 tablespoons
- Sesame Oil 4 teaspoons
- Sweet Chili Sauce to taste
- Toasted Sesame to taste
Step-by-Step Guide
Step 1
Chop the tomatoes coarsely (you can cut them as you like, just make sure the eggplant pieces are roughly the same size as the tomatoes). Chop the cilantro, tear the basil by hand, peel the eggplant, and cut it.
Step 2
Place a frying pan on the heat and warm the sunflower oil.
Step 3
Put the eggplant in a deep bowl, sprinkle with cornstarch, and mix everything so that each piece is coated in cornstarch. Once the oil is heated, add the eggplant and fry for 6–9 minutes (they should develop a crust). Remove and place on a paper towel.
Step 4
Toast the sesame for a couple of minutes until it turns golden.
Step 5
Arrange the tomatoes and cilantro on a plate, drizzle with sesame oil, then add the eggplant, basil, sweet and sour sauce, and cream cheese.
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