Eggplant, Tomato, and Cheese Salad
An easy-to-make salad recipe, but oh so delicious. The simplest ingredients, but the combination of flavors in this salad makes it special, light, and satisfying at the same time. This is one of those cases where I don't recommend changing the ingredients. Try it, you'll love it!
Eggplants
2 pcs.
Starch
2-3 tbsp.
Vegetable oil
for frying
Tomatoes (large)
2-3 pcs.
Fresh cilantro
1 bunch
Soft Feta cheese
3.5-5.3 oz
Sesame seeds
For the dressing
Sweet chili sauce
3 tbsp.
Soy sauce
1 tbsp.
Dried garlic powder
1 tsp.
To prepare the salad with eggplant, tomatoes, and cheese, wash and dry 2 medium eggplants, then cut them into large pieces. Sprinkle with salt and let them sit for 5-10 minutes.
Transfer the eggplants to a bowl, sprinkle with starch, and mix well.
You can use any corn or potato starch, it doesn't matter.
Fry until golden and crispy, then transfer them to paper towels to remove excess oil.
Cut ripe pink tomatoes into large pieces, add chopped cilantro, and mix well.
You can use frozen cilantro.
For the dressing, mix sweet chili sauce, soy sauce, and dried garlic. Stir well, and the dressing is ready.
On a large dish, layer the tomatoes, then the eggplants, and the cheese cut into large cubes. Pour the prepared dressing on top. I also sprinkled the salad with black sesame seeds, but this is an optional step. Enjoy your meal!
© Наталья Лиханова
(4/5)