2020-08-13 / test@t
Crispy eggplant salad
Ingredients
- peeled eggplant 80 g
- cream cheese 15 g
- greens (dill, cilantro, parsley) 10 g
- corn starch 20 g
- sunflower oil 200 g
- salt 5 g
- sesame oil 5 g
- tomatoes 80 g
- sunflower seeds 5 g
- green onions 10 g
- sweet chili sauce 30 g
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the eggplants into cubes, roll in cornstarch. In a preheated frying pan, in oil brought to a boil, fry the eggplants until crisp for about 3-4 minutes.
Step 2
Cut the tomatoes separately, put them in a saucepan and top with fried eggplants, herbs, sesame oil, salt, sweet chili sauce, mix everything.
Step 3
Place on a plate, top with 4 balls of cream cheese, sprinkle with seeds and chopped onions.
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