Warm eggplant salad

Name: Warm eggplant salad
Total time: 20 min
Yield: 1
Ingredients: 100 g peeled eggplant; 40 g cornstarch; 10 g water; 3 sprigs of cilantro; 30 g pickled lychees; 70 g salad dressing; vegetable oil for frying; 60 g sweet chili sauce; 1 g dark soy sauce; 10 g oyster sauce; ¼ garlic clove; 3 sprigs of cilantro; 1 g Dongu soy sauce

Cookinero 12 November 2022

How to cook Warm eggplant salad

Step 1

Prepare salad dressing. Finely chop the cilantro leaves and garlic. Mix all dressing ingredients.

Step 2

Cut pickled lychee in half. Chop the cilantro not too finely.

Step 3

Heat up oil for frying. Cut the peeled eggplant in half lengthwise, each half into 2-3 more pieces, depending on size. Spray with water and roll in starch. Spray again with water and roll in starch. Deep fry eggplant. They are ready when the pieces tap together on contact.