Warm salad of eggplant

Recipe "Warm eggplant salad":

Warm salad of eggplant


  • 100 g of peeled eggplant
  • 40 g of corn starch
  • 10 g water
  • 3 sprigs of cilantro
  • 30 g pickled lychee
  • 70 g of salad dressing
  • Vegetable oil for frying

For salad dressing

  • 60 g of sweet chili sauce
  • 1 g of dark soy sauce
  • 10 grams of oyster sauce
  • 1/4 cloves garlic
  • 3 sprigs of cilantro
  • 1 g of "Dong" soy sauce

cooking time

20 minutes

Number of servings


The complexity of cooking







Meeting with friends, romantic dinner, dinner



Step by step recipe for cooking

Step 1

Prepare the salad dressing. Coriander leaves and finely chop the garlic. Mix all ingredients refueling.

Step 2

Pickled litchi cut in half. Cilantro chop too finely.

Step 3

Heat the oil for deep-frying. Purified eggplant along cut in half, each half - 3.2 part by another, depending on the size. Sprinkle with water and roll in starch. Once again, sprinkle with water and roll in starch. Fry eggplant in oil. They are ready when the pieces tapping each other on contact.

Step 4

Transfer the fried eggplant in a bowl, mix with the sauce, add the lychees and coriander leaves. Stir.

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