Salad with crispy eggplants and tomatoes in Georgian style

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make a salad with crispy eggplants and tomatoes in Georgian style? Prepare the necessary ingredients. Take eggplant that is large, dense, not limp, with elastic, shiny skin.

2. STEP 2

   

   Wash the eggplant, dry it, cut into large cubes. Place the chopped vegetable in a bowl, add salt and leave for 5-7 minutes. Then drain the released liquid and dry the eggplants.

3. STEP 3

   

   While the eggplants are salting, prepare all the other ingredients. Cut the tomatoes into large pieces. Choose tomatoes that are ripe, juicy, but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

4. STEP 4

   

   Wash all the greens, dry and chop coarsely.

5. STEP 5

   

   Fry the sunflower and sesame seeds separately in a dry frying pan until golden brown. If you have already fried sunflower seeds, you do not need to roast them additionally. You can replace these seeds with a ready-made seed mixture for salads or take one thing: sesame seeds or sunflower seeds.

6. STEP 6

   

   Roll the eggplant pieces in starch on all sides. It is convenient to use a plastic bag for this.

7. STEP 7

   

   Heat vegetable oil in a saucepan and deep-fry the eggplants in several batches until crispy golden brown. Stir the eggplants periodically so that the pieces do not stick to each other and fry evenly. It is very important to fry the eggplants at the very end, when the rest of the vegetables are chopped. Because it is advisable to serve the salad warm while the eggplants are hot and crispy.

8. STEP 8

   

   Place the finished eggplants on paper napkins to absorb excess oil.

9. STEP 9

   

   In a bowl, combine tomatoes, herbs, eggplant, olive and sesame oils, chili sauce and gently toss the salad, being careful not to overwhelm the tomatoes. It is better to dress this salad immediately before serving, otherwise the eggplants will become soft.

10. STEP 10

    

    Transfer the salad to a serving platter or salad bowl. Place small quenelles of cream cheese on top. Sprinkle everything with sesame seeds and sunflower seeds. Serve the salad immediately while the eggplants remain crisp. If the salad sits for 15 minutes or longer, the eggplants will become soggy. Bon appetit!

Comments on the recipe

natali-♥

06.12.2023

4.8

I read the recipe and immediately fell in love with the dressing. The salad with crispy eggplants and tomatoes in Georgian style is simple in itself, but with this dressing it plays with such colors, you’ll swallow your tongue! Thanks for the recipe!