Georgian-style fried eggplant salad
What do you need for cooking?
Ingredients
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Eggplants
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Tomatoes
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Cottage cheese
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Sweet chili sauce
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Mint
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Cilantro greens
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Basil
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Olive oil
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Sesame oil
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Starch
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Sunflower seeds
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Sesame
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowls
- Pan
- Saucepan
- shoulder blade
Try this flavorful salad with fried eggplant, fresh tomatoes, and cilantro. Crispy eggplant, fried in starch, adds a unique texture and rich flavor. This Georgian recipe with a zesty dressing will be a true highlight of your table!
Step-by-step recipe
Step 1:
Wash and dry the eggplant, cut into large cubes.
Step 2:
Place the sliced eggplants in a bowl, season with salt, and let sit for 5-7 minutes to release the liquid. Drain and pat dry.
Step 3:
Cut the tomatoes into large pieces.
Step 4:
Wash, dry and coarsely chop the herbs.
Step 5:
Toast sunflower and sesame seeds separately in a dry frying pan.
Step 6:
Roll the eggplants in starch.
Step 7:
Pour a generous amount of vegetable oil into a saucepan and deep-fry the eggplants in batches. Transfer the cooked eggplants to paper towels.
Step 8:
Place all ingredients in a bowl, add chili sauce, olive and sesame oil, mix.
Step 9:
Transfer the salad to a salad bowl, top with lumps of cream cheese, sprinkle with sesame seeds and sunflower seeds, and serve immediately.
Cooking tips
For the salad, choose ripe, but firm tomatoes that can hold their shape.
You can use a ready-made seed mix for the salad.
It is convenient to cover eggplants with starch by placing them in a plastic bag.
Stir the eggplants while frying to prevent them from sticking together.
Serve the salad while the eggplant is still warm and crisp.
