Ingredients

Main Ingredients

1 large eggplant (about 300 grams or 0.66 pounds)
2 medium tomatoes (about 250 grams or 0.55 pounds)
1 small bunch of cilantro
1 sprig of basil (oregano)
3 tablespoons corn starch (about 30 grams or 1 ounce)
Vegetable oil for frying
Salt and pepper to taste
Sesame seeds for garnish
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Instructions

Step 1

Prepare the Eggplant

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

Fry the Eggplant

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

Prepare the Dressing

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

Assemble the Salad

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

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.

Nutrition facts

Crispy Eggplant Salad with Spicy Sauce
Recipe Yield:1 serving
Calories:Approximately 300 to 400 calories per serving.
Calories (Min - Max):300 - 400
Total Fat:20g
Saturated Fat:3g
Protein:5g
Total Carbohydrate:40g
Total Sugars:6g