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Video: Crispy Eggplants With Tomatoes - A Recipe With A Photo Step By Step
A great recipe for the season of ground vegetables: an interesting method of preparing eggplants and guaranteed to be a good combination with tomatoes!
Eggplant - 550 g
Tomatoes - 250 g
Salt to taste
Starch - 0.5 cups
Olive oil - 1-2 tablespoons
Soy sauce - 1-2 tablespoons
Fresh parsley - 10 g
Garlic - 1 clove
Vegetable oil - for frying
- 82 kcal
- 1 hour
- 5 minutes.
- 1 h. 5 min.
Photo of the finished dish
Step by step recipe with photo
Pre-roll the eggplant slices in starch allows you to get weightless crunchy pieces with tender pulp inside (if you do not count the eggplant skin, then the inside is just a creamy structure). For many, this technology can be a revelation, as for me, for example, and inspire to search for new flavor combinations!
After seasoning and a few hours in the refrigerator, the crisp is soaked in the sauce and softened. Therefore, decide for yourself how best to serve crispy eggplant with tomatoes. If really crispy, then this should be done immediately after dressing with sauce.
Rinse the eggplants, cut into small slices, salt and leave for 15 minutes.
For the dressing sauce, combine finely chopped parsley (or cilantro), add soy sauce, olive oil, chopped garlic. Stir and set aside for now. Dryish eggplants are obtained from the specified amount of products, so if you like it more, then boldly double the proportions.
Rinse the eggplant slices, let the water drain and then roll in the starch.
I used cornstarch and rolled the slices quite diligently and disciplined, each from all sides. Leave the prepared eggplant for 15 minutes.
Then we fry the eggplants in starch in a large amount of oil, putting the slices in parts on a well-heated frying pan. Slices practically do not splatter oil!
Put the fried eggplants in a separate bowl.
Add the tomatoes cut into wedges.
Season with dressing sauce.
Taste the dish and adjust salt or other ingredients as needed.
Serve ready-made crispy aubergines with tomatoes to the table!