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Crispy Eggplant with Tomatoes
Photo: neslojno, © russianfood.com, использовано со ссылкой · source

Dish: Crispy Eggplant with Tomatoes

Crispy Eggplant with Tomatoes

International cuisine

Editorial 30 min 3 servings Master 149 kcal/100 g updated November 12

Starch-coated eggplant fried until crisp, with juicy tomatoes, fragrant herbs and garlic. Served with pieces of cheese and toasted sesame.

Ingredients

Servings:3
  • 10 г
  • 10 г
  • 1 шт
  • 50 г
  • 2 зубчика
  • 10 г
  • 2 ст. л.
  • 1 ч. л.
  • 2 ст. л.
  • 3 ст. л.
  • 2 шт
  • по вкусуalways have
  • 300 млalways have

Nutrition facts (per 100 g)

Calories
149 kcal
Protein
2.4 g
Fat
12.2 g
Carbohydrates
7.5 g

Method

  1. Cut the eggplant into triangles about 1 cm thick, salt generously and leave for 5 minutes.

  2. Cut the tomatoes into large pieces, roughly chop the mint, basil and cilantro leaves, and press the garlic. Combine everything in a large bowl.

  3. Toast the sesame seeds in a dry frying pan for 1–2 minutes until lightly golden.

  4. Pat the eggplant dry with a napkin, coat on all sides with starch and fry in well-heated oil for 3–4 minutes until crisp. Place on paper towels.

  5. Add the eggplant to the vegetables, dress with olive oil and soy sauce and mix.

  6. Place the salad on a platter, arrange pieces of feta cheese on top and sprinkle with sesame seeds. Serve immediately while the eggplant is crisp.

Source

Adapted from: russianfood.com «Салат с хрустящими баклажанами и помидорами»; lifehacker.ru «Салат с хрустящими баклажанами и помидорами»

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