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Salad with crispy eggplant and tomatoes in georgian

Cooking recipes / Top Picks / Salads

3 servings
40 min

Eggplant - 1 pc., Tomatoes - 2 pcs., Curd cheese - 60 gr, Chili sauce - 2 tbsp., Mint - 8 gr., Cilantro greens - 8 gr., Basil - 8 gr., Olive oil - 2 tbsp., Sesame oil - 2 tbsp., Starch - 2 tbsp., Sunflower seeds - 1 tbsp., Sesame - 1 kp. L., Vegetable oil - 250 ml.

How to make a salad with crispy eggplant and tomatoes in Georgian? Prepare the necessary ingredients. Eggplant take large, dense, not flaccid, with a bouncy shiny skin.

Wash the aubergine, dry, cut into large cubes. Fold the chopped vegetable into a bowl, salt and leave for 5-7 minutes. Then drain the released liquid, and dry the aubergines.

While the eggplant drains, prepare all the other ingredients. Cut the tomatoes into large pieces. Tomatoes choose ripe juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Wash all the greens, dry and chop large.

Toast sunflower and sesame seeds separately in a dry pan until golden brown. If your sunflower seeds are already fried, you do not need to additionally burn them. You can replace these seeds with a ready-made mixture of seeds for salads or take one thing: sesame or seeds.

Roll pieces of eggplant in starch on all sides. For this, it is convenient to use a cellophane bag.

In a sauté pan, preheat the vegetable oil and, in a few runs, deep-fry the aubergines until crispy, golden. Stir the aubergines periodically so that the pieces do not stick together and fry evenly. It is very important to fry aubergines at the very end, when the rest of the vegetables will be chopped. Because serving the salad is preferably warm while the eggplant is hot and crisp.

Transfer the ready-made eggplants to paper wipes to soak up the extra oil.

In a bowl, combine tomatoes, greens, aubergines, olive and sesame oils, chilli sauce and gently toss the salad together, taking care not to suppress the tomatoes. It is better to season such a salad just before serving, otherwise the eggplant will become soft.

Transfer the salad to a serving dish or salad bowl. Top with small curd cream cheese knels. Sprinkle all over the sesame seeds and sunflower seeds. Serve the salad right away while the eggplants keep the crunchy crust. If the salad lasts 15 minutes or longer, then the eggplant will soak. Enjoy your meal!