Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with crispy eggplant and tomatoes in Georgian? Prepare the necessary ingredients. Take eggplant large, dense, not sluggish, with elastic shiny skin.
Step 2:
Wash the eggplant, dry it, cut it into large cubes. Put the chopped vegetable in a bowl, add salt and leave for 5-7 minutes. Then drain the released liquid, and dry the eggplants.
Step 3:
While the eggplants are salting, prepare all the other ingredients. Cut the tomatoes into large pieces. Choose ripe juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
Step 4:
Wash all the greens, dry them and chop them coarsely.
Step 5:
Fry sunflower and sesame seeds separately in a dry frying pan until golden brown. If you have sunflower seeds already fried, you do not need to calcine them additionally. You can replace these seeds with a ready-made mixture of seeds for salads or take one thing: sesame seeds or sunflower seeds.
Step 6:
Roll eggplant pieces in starch from all sides. It is convenient to use a cellophane bag for this.
Step 7:
Heat the vegetable oil in a saucepan and deep-fry the eggplants in several rounds until crispy golden brown. Stir the eggplants periodically so that the pieces do not stick together and fry evenly. It is very important to fry the eggplant at the very end, when the rest of the vegetables are chopped. Because it is desirable to serve the salad in a warm form while the eggplants are hot and crispy.
Step 8:
Transfer the finished eggplants to paper napkins so that the excess oil is absorbed.
Step 9:
In a bowl, combine tomatoes, herbs, eggplant, olive and sesame oil, chili sauce and gently mix the salad, trying not to overwhelm the tomatoes. It is better to fill such a salad just before serving, otherwise the eggplants will become soft.
Step 10:
Put the salad on a serving dish or in a salad bowl. Place small dumplings of cottage cheese cream cheese on top. Sprinkle everything with sesame seeds and sunflower seeds. Serve the salad right away, while the eggplants retain a crispy crust. If the salad stands for 15 minutes or longer, the eggplants will get soaked. Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole safflower seed kernels - 615 kcal/100g
- Sunflower seeds - 560 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Olive oil - 913 kcal/100g
- Coriander greens - 25 kcal/100g
- Sesame oil - 899 kcal/100g
- Chili sauce - 98 kcal/100g
- Cottage cheese - 223 kcal/100g
