Salad with Crispy Eggplants and Tomatoes

Salad with Crispy Eggplants and Tomatoes – will perfectly diversify a family lunch or dinner. The highlight of the salad will be eggplants in crispy breadcrumbs. In this way, the eggplants turn out airy, with a crunchy crust, of extraordinary taste. They just melt in your mouth. Also, eggplants in breadcrumbs go well with other vegetables in the salad. In the end, a bright, juicy, and light salad turned out.

Caloric content: 185 kcal per 100 grams of the dish.

Ingredients

• eggplant – 1 or 2 pcs;
• cherry – 8-10 pcs;
• cucumber – 1 pc;
• bell pepper – 0.5-1 pc;
• starch – 1-2 tbsp;
• vegetable oil (for frying) - 0.5 cup.

Dressing:

• soy sauce – 50 ml;
• olive oil – 50 ml;
• honey – 1 tsp;
• lemon juice – 1 tbsp or to taste;
• pepper mixture.

Ingredients

1. Choose quality vegetables, wash them, and dry them before preparation.

2. Cut the eggplants quite coarsely. When the eggplant is even, it can be cut lengthwise into four parts, and then into pieces about two to three centimeters wide. A large eggplant can be cut lengthwise into six pieces, and then into pieces.

3. Place the prepared eggplant pieces in a bowl, adding enough salt. Mix the vegetables, set them aside for about twenty minutes, so that the eggplants release juice.

4. Cut the tomatoes into two or four parts, depending on the size of the tomatoes.

5. Also cut the cucumber coarsely.

6. If you have a large bell pepper, you can use only half of the vegetable in the salad. The pieces should also be cut coarsely.

7. While all the vegetables are cut, the eggplants have been well salted. Drain the juice that has formed in the bowl. Place the eggplants on a paper towel to dry.

8. For breading, you will need one or two tablespoons of starch. You can use potato or corn starch.

9. Place the pieces of eggplant in a dry bowl, sprinkle them with starch. Pour vegetable oil into a skillet, heat it well, and fry the pieces of eggplant in hot oil until golden brown.

10. Place the finished pieces of eggplant on paper towels to remove excess oil.

11. Prepare the ingredients for the dressing. The honey should be liquid; it can be melted in a water bath. Squeeze one tablespoon of juice from half a lemon.

12. In a bowl, mix the ingredients for the dressing, adding a little pepper mixture. Place the prepared vegetables in a large bowl.

13. Add the dressing to the vegetables and mix the salad.

14. The salad should be dressed and mixed just before serving, so that the eggplants do not have time to soak in the dressing and remain crispy.

You can serve such a light and bright salad with crispy eggplants and cherry tomatoes in a spicy dressing on a flat plate. Garnish with parsley.