Fried Eggplant Salad with Cilantro and Garlic

Cooking method

1. Step 1:

   

   How do you put together this seasonal fried-eggplant dish with garlic and cilantro — quickly, easily, and with flavor everyone will love? First, gather all your ingredients and seasonings for the eggplant appetizer salad.

2. Step 2:

   

   Start by peeling four eggplants (about 800 grams total) and cutting them into small, roughly even pieces. Put them in a deep bowl and, to keep the eggplant from darkening, sprinkle it with a tablespoon of fresh lemon juice and toss.

3. Step 3:

   

   Add two tablespoons of cornstarch to the bowl (potato starch works too) and toss well to coat.

4. Step 4:

   

   Set a skillet on the stove, pour in 150 ml of vegetable oil, and heat it over high heat. Add a little salt to taste, then add the eggplant pieces in batches.

5. Step 5:

   

   Fry the eggplant pieces over medium heat until golden on each side.

6. Step 6:

   

   Transfer the fried eggplant to a deep dish and dress it with two tablespoons of sweet-and-spicy tomato sauce.

7. Step 7:

   

   Press two cloves of garlic over the eggplant and stir everything together.

8. Step 8:

   

   Move the eggplant to a large bowl and add the cilantro, finely chopped to taste.

9. Step 9:

   

   Stir everything together well and chill in the refrigerator for one hour.

10. Step 10:

    

    Once the salad has chilled and the flavors have melded, portion it onto plates and serve.

11. Step 11:

    

    Cooking together, cooking simply, making the tastiest dishes at home from everyday ingredients! Enjoy!