Salad with Roasted Eggplant, Tomatoes, and Cream Cheese
Salads • Thai
Description
This salad from Chef John Smith, a renowned chef at a popular American restaurant, is a perfect appetizer to pair with beer. It pairs especially well with rich Belgian-style ales, whose dense and full-bodied flavor and buttery-fruity aroma share a delightful harmony with roasted eggplant.
Ingredients
- Eggplants 5 oz
- Tomatoes 5 oz
- Sweet Chili Sauce 0 fl oz
- Semi-soft cream cheese 0 oz
- Milk 0 fl oz
- Cilantro 0 oz
- Sesame bun 0 oz
- Corn Starch 0 oz
- Salt to taste
- Vegetable Oil 0 qt
Step-by-Step Guide
Step 1
Peel the eggplant, cut it into 2 cm cubes, and coat them in cornstarch.
Step 2
In a pot, heat vegetable oil to 355°F. Add the eggplant cubes and fry for 3 minutes, stirring to ensure all sides are evenly cooked. Remove the eggplant pieces with a slotted spoon and transfer them to a paper towel layered in several folds to absorb excess oil.
Step 3
Cut the tomatoes into pieces of the same size. Place them in a bowl along with the eggplants. Mix the cheese with the milk until smooth and add it to the salad.
Step 4
Season with salt and add sweet chili sauce.
Step 5
Divide the salad into two plates, sprinkle with toasted sesame seeds, and garnish with cilantro and quenelles of goat cheese.
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