Crispy on the outside and tender inside, this eggplant salad is a celebration of texture and bright, fresh flavor. Golden eggplant chunks meet juicy tomatoes, fragrant cilantro and cool dollops of cream cheese, all brought together with a sweet chili drizzle. It’s light yet satisfying — a wonderful vegetarian side or a fresh lunch on its own. Eggplant is wonderfully versatile, and our Eggplant Rolls with Walnut-Garlic Filling show off another delicious side of it.
Ingredients
- 2 eggplants
- Sweet tomatoes
- Fresh cilantro
- Cream cheese
- Sweet chili sauce
- Cornstarch for coating
- Vegetable oil for deep-frying
- Salt
Instructions
- Cut the eggplants into large chunks, salt them, cover with water, and rest 15 minutes. Drain.
- Toss the chunks in cornstarch, shaking off the excess.
- Deep-fry in preheated hot oil until lightly crisp and golden.
- Drain on paper towels to absorb excess oil.
- Assemble the salad: crispy eggplant, tomato wedges, cilantro, dollops of cream cheese, and a drizzle of sweet chili sauce.
Tips
- Salt the eggplant and let it rest — it draws out bitterness and helps the pieces fry up extra crisp.
- Fry in small batches in properly hot oil so the coating stays crunchy instead of soaking up oil.
- For more on frying vegetables until crisp and golden, Serious Eats has excellent technique guides.
Nutrition (per 100 g): 85 kcal, protein 3 g, fat 6 g, carbs 4 g.
If you love crispy eggplant, try our Salad with Crispy Eggplant next.