Warm salad with crispy eggplant
A warm salad with crisp eggplant that combines not only bright colors but also flavors.
Ingredients
| eggplant 1 pc |
| cornstarch 4 tbsp. |
| vegetable oil 600 g |
| tomatoes 2 pcs |
| large mushrooms 2 pcs |
| green onions 10 g |
| green basil 8 leaves |
| salt 1 tbsp. |
| ground black pepper to taste |
| SOUCE: |
| mayonnaise 2 tbsp. |
| sour cream 1 tbsp. |
| garlic 1 clove |
| turmeric a pinch |
| zest of half a lemon |
| Grainy mustard 1 tsp. |
| powdered sugar 1 tsp. |
Instructions
Step 1
Cut the peeled eggplant into medium cubes, sprinkle with salt, mix and leave for 10 minutes to let the bitterness come out.
Step 2
After this time, rinse the eggplant in cold water and pat dry with a paper towel.
Step 3
Then coat the eggplant slices in starch, fry in hot oil until crispy and place on a paper towel to absorb excess oil.
Step 4
Cut tomatoes into slices and mushrooms into thin slices. Add chopped green onions, basil leaves, salt, pepper and mix.
Step 5
Prepare the sauce. Mix grated garlic, mayonnaise, sour cream, grainy mustard, powdered sugar, turmeric and lemon zest.
Step 6
Place the salad on a plate, add a couple spoonfuls of dressing and cubes of crispy eggplant. Enjoy.