@emilyozerova
Difficulty: Easy
4 Serves
0.0
Add to plans
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Prep Time
10 min.
Cooking Time
25 min.
Serves
4
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Discover a salad where crispy eggplants meet delicate cheese, creating a symphony of flavor. Sweet chili sauce adds a touch of spice, making every moment unforgettable. Enjoy this unique combination of textures and aromas that will make you return to this dish again and again. Immerse yourself in the world of culinary discoveries with this amazing salad!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 12
Serves:
Eggplant - 300 g
Tomato (tomato) - 250 g
Greenery - 20 g
Green onion - 20 g
Garlic - 2 clove
Cottage cheese - 100 g
Corn starch - 40 g
sunflower seeds - 15 g
Sesame oil - 15 ml
Refined vegetable oil - 150 ml
Salt - to taste
For sauce:
Enchilada sauce - 50 g
Nutrition Facts
Serves:
🥓
Fat
193г
🍚
Carbohydrates
66г
🥩
Protein
19г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the eggplants: wash, dry, and cut into large cubes. Salt and let stand for 10 minutes to remove excess moisture. This little secret will allow the eggplants to absorb less oil when frying, making them crispier and more appetizing.
Step 2
Toast sunflower seeds in a dry skillet until golden brown, stirring constantly. This simple step will unlock the rich flavor of the seeds, adding a unique aroma and crispy texture to the salad.
Step 3
Prepare the greens: rinse, dry, and finely chop parsley, cilantro, or dill. Cut the green onions into thin diagonal feathers. Fresh herbs will fill the salad with bright colors and aromas of summer.
Step 4
Roll the eggplant cubes in cornstarch. It is most convenient to do this in a bag or container with a lid, shaking thoroughly so that each piece is evenly coated. Cornstarch will create an amazing crispy crust when frying.
Step 5
Heat vegetable oil in a deep fryer or large skillet. Fry the eggplant in small batches until golden brown for 3-4 minutes. It is important not to overcrowd the pan so that the oil temperature does not drop and the eggplant remains crispy.
Step 6
Place the fried eggplant on paper towels to remove excess oil. This simple step will help maintain the crispy texture of the eggplant and make the salad less greasy.
Step 7
Prepare the salad: mix tomato wedges with chopped herbs and garlic. Add salt, sweet chili sauce, and sesame oil. Add fried eggplant and stir gently. This dressing will give the salad a unique piquancy and aroma.
Step 8
Place the salad on plates. Sprinkle with fried seeds on top and arrange pieces of cream cheese. Serve immediately so the eggplant remains crispy. Enjoy the symphony of taste and textures!
Enjoy your meal!
Follow the instructions step by step