Ingredients
Main Ingredients





















Dressing Ingredients






Instructions
Step 1
Start by slicing the **eggplant** into thin rounds. This helps in cooking them evenly and ensuring a crispy texture. Sprinkle salt on the slices and let them sit for about 15 minutes to draw out excess moisture.
Afterward, pat them dry with a paper towel to remove the salt and moisture.
Step 2
In a sauté pan, heat enough **vegetable oil** to fully cover the eggplant slices. Once the oil is hot, coat the dried eggplant slices with **corn starch** before gently placing them in the hot oil.
Fry until they are golden brown, taking care to not overcrowd the pan. Remove and drain on paper towels, and then lightly season with salt and pepper.
Step 3
In a small bowl, combine the **chili sauce**, **narsharab sauce**, and **soy sauce**. Stir well until all ingredients are blended smoothly. This combination will add a tangy and spicy flavor to your salad.
Step 4
On a serving plate, layer the **crispy eggplant slices** with diced **tomatoes**. Drizzle the **dressing** over the top and garnish with **chopped cilantro** and **basil**. Finish with a sprinkle of sesame seeds for an added crunch and visual appeal.
Serve immediately while enjoying the contrasting textures and flavors!
Servings
Once you have made this delicious **Crispy Eggplant Salad**, there are multiple ways to enjoy it! Picture this: **a vibrant picnic feast** where you serve this salad alongside grilled chicken or fish. The crispy eggplants will be the centerpiece of your table, and guests will dive right in! 🌟
If you want to elevate your dining experience, try pairing this salad with a **light white wine or a refreshing iced tea**. The flavors blend beautifully, enhancing the overall enjoyment of your meal. 🍹✨
For a more casual occasion, serve the salad as a delightful **appetizer** on a warm day, accompanied by pita chips or crusty bread for dipping. Your friends will be clamoring for more! 🥙❤️
Equipment
A good quality knife will make slicing the eggplant and tomatoes a breeze. Ensure it's sharp to avoid any uneven cuts.
Use a sturdy cutting board to provide a stable surface when prepping your ingredients.



This is essential for mixing your salads and ensuring the dressing is evenly distributed.



Your frying pan should have a non-stick surface for easy frying and cleanup. A well-heated pan will give you that crispy texture.



Precision in measuring your ingredients, especially the sauces, is key for the perfect flavor balance.


Variations
If you’re looking to make this recipe gluten-free, simply swap the soy sauce for a gluten-free alternative, ensuring you can enjoy this delightful dish without worry. 🌾🚫
For a **vegan version**, rest assured that this salad is naturally plant-based! You can also make it creamier by adding in some avocado slices or a sprinkle of nutritional yeast for a cheesy flavor. Enjoy without compromising on taste! 🥑✨
Faq
- Can I use other vegetables besides eggplant?
Absolutely! Zucchini or bell peppers can be great substitutes if you want to experiment with different flavors and textures.
- Do I need to salt the eggplant before frying?
Salting the eggplant beforehand can help draw out moisture, which can reduce bitterness and enhance the crispiness.
- How can I store leftover salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the eggplant may lose its crunch over time.
- Can I make this salad ahead of time?
While you can prepare the ingredients in advance, it's best to dress the salad just before serving to maintain the freshness and crispiness.
- What’s the best way to reheat the eggplant?
If you have any leftover eggplant, reheat it in a frying pan to regain some of its original crispy texture.
- Can I prepare the dressing in advance?
Yes! The dressing can be made ahead of time and stored in the fridge for up to a week. Give it a good shake before using.