Ingredients
Main Ingredients
Tasty Bite Punjab Eggplant, 10 Ounce, Pack of 6, Ready to Eat, Microwavable Entree, Vegan, Sweet & Spicy (Packaging May Vary)
$19.21
$20.98
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Eastern Feast - Puree of Grilled Eggplants, 2.8 kg (6.2 lbs), Vegan, Kosher, Gluten Free
$22.99
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Eggplant
$1.99
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Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
$107.26
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Betty Crocker Favorites Super Moist Chocolate Fudge Cake Mix, 13.25 oz (Pack of 12)
$23.04
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LorAnn Lemon Bakery Emulsion, 4 ounce bottle (Pack of 2)
$16.98
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Additional Ingredients
Instructions
Step 1
Begin by cutting the eggplant into small cubes. Sprinkle salt over the cubes and add cornstarch. Mix well until all pieces are evenly coated with cornstarch. Then, shake off any excess cornstarch using a sieve.
Step 2
In a deep saucepan, pour vegetable oil until it fills halfway. Heat on maximum heat until the oil is very hot.
Step 3
Carefully place the eggplant cubes into the hot oil. It’s best to fry them in batches; I usually divide them into three parts. Adding them all at once can cause the oil to bubble up.
Cook the eggplant over medium-high heat (around 7 on most stoves) for about 2 to 3 minutes, turning them occasionally until they turn a golden brown.
Step 4
Once they are golden, transfer the eggplant to a sieve and let them sit for a couple of minutes to allow the excess oil to drain off.
Step 5
In a large bowl, combine chopped cilantro, diced tomatoes, fried eggplants, and cream cheese. Drizzle with sweet and sour sauce according to taste.
Step 6
Important! Once dressed, the eggplant will become softer, so it’s best to enjoy this salad immediately. For a pleasing presentation, serve the salad in portions to keep the eggplants intact and crispy.
Servings
When it comes to serving this crispy eggplant salad, the presentation is key! 💫 Consider arranging it in a large, flat dish to showcase the beautiful colors of the ingredients. For an **elegant touch**, you can drizzle a little extra sauce on top and sprinkle fresh herbs before serving. 🌿
Alternatively, serve individual portions in small bowls for a fun appetizer that guests can enjoy while mingling at parties. This not only looks delightful but also keeps the eggplants looking *fresh and crispy*! 🥗
If you want a heartier meal, serve it alongside some crusty bread or over a bed of quinoa for a complete nourishing dish. The crispy texture pairs perfectly with the fluffy grains! 🥖
Equipment
A sturdy deep pot is essential for frying the eggplants evenly. Make sure it has high sides to prevent oil splatter!
A strainer or sieve helps to drain excess oil from the fried eggplants, keeping them crispy. Look for one that fits well over a bowl or pot.
Sharp knife and a reliable cutting board are must-haves for chopping the eggplant into perfect cubes. A good knife reduces prep time!
SMIRLY Wooden Cutting Boards For Kitchen - Bamboo Cutting Board Set with Holder, Wood Cutting Board Set, Cutting Board Wood, Wooden Chopping Board, Wooden Cutting Board Set
$45.99
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Smart Cutting Board and Knife Set - Self Cleaning Cutting Board Set with 4 Color Coded Cutting Boards, 4 Stainless Steel Knives - Drying Holder Organizer for Kitchen
$139.99
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This will be used to combine all the ingredients. A larger bowl will give you more space to mix without any spills.
YIHONG 7 Piece Mixing Bowls with Lids for Kitchen, Stainless Steel Mixing Bowls Set Ideal for Baking, Prepping, Cooking and Serving Food, Nesting Metal Mixing Bowls for Space Saving Storage
$27.99
$35.99
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Pyrex Glass, 3-Piece, 3 PC Mixing Bowl Set
$17.53
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REGILLER Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 - 2.5-3.5 - 7QT (Colorful)
$26.99
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Variations
Looking for a way to enjoy this salad while sticking to your dietary preferences? Here are some variations! 🌱
Gluten-Free: This recipe is naturally gluten-free, but ensure your ingredients are certified. You can swap out the cream cheese for any dairy-free cheese spread to keep it light and gluten-free!
Vegan: To make this salad vegan, simply replace the cream cheese with a plant-based alternative. You can also add chickpeas for a protein boost and a bit of crunch! Don’t forget to check your sauce for any hidden animal ingredients.
Faq
- What type of eggplant works best for this salad?
Japanese eggplant or globe eggplant works well for this recipe as they both have a softer skin and cooking texture. Choose firm, shiny ones for the best flavor!
- Can I prep the eggplant ahead of time?
Yes! You can slice and salt the eggplant a few hours in advance, but it's best to fry them right before serving to keep them crispy.
- How do I know when the oil is hot enough for frying?
If you drop a small piece of eggplant into the oil and it sizzles immediately, the oil is ready! You can also use a thermometer if you have one; it should reach about 350°F (175°C).
- Can I bake the eggplants instead of frying them?
Absolutely! You can brush the eggplant cubes with oil and bake them at 400°F (200°C) for about 20-25 minutes until they are crispy. It’s a healthier option!
- What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge but remember, the eggplants will lose their crispiness over time. Consume within 1-2 days for best taste!
- How can I add more flavor to the salad?
Consider adding roasted garlic or a squeeze of fresh lemon juice to enhance the flavor! Herbs like basil or mint also work wonderfully as an addition.
