Fried Eggplants with Tomatoes and Cilantro
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
An Asian-inspired appetizer by American chef John Smith, who oversees the kitchen at popular restaurants in New York.
Ingredients
- Eggplants - 3.5 oz
- Tomatoes - 2.8 oz
- Cilantro - 0 oz
- Oyster Sauce - 0 fl oz
- Chili Sauce - 0 fl oz
- Sesame Oil - 0 fl oz
- Chili Pepper - 0 oz
- Ebara sauce - 0 fl oz
- Cornstarch - 0.5 oz
- Powdered Sugar - 0.4 oz
- Salt - 0 oz
Step by Step guide
Step 1
Finely chop the cilantro, peel and slice the chili pepper. Mix the oyster sauce, chili sauce, sesame oil, cilantro, prepared chili pepper, and Ebara sauce. Stir everything together. The dressing is ready.
Step 2
In a separate bowl, mix the cornstarch, powdered sugar, and salt. The breading is ready.
Step 3
Take the eggplants, bread them, and fry them in hot oil.
Step 4
On a plate, arrange the pre-sliced tomatoes, drizzle with sauce, top with fried eggplants, and garnish with a sprig of cilantro.
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