Crispy Eggplants with Tomatoes and Cilantro
Description
The appetizer is prepared quickly and simply. We will first salt the eggplants so they release excess moisture, then coat them in flour and grill them. Choose tasty, sweet-and-sour tomatoes. For the dressing, we use oil. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the eggplant and pat dry, slice into thin slices. Sprinkle the eggplant with salt, let sit for 5 minutes, then rinse and pat dry.
- 3
Step 3
Transfer the eggplants to a clean bag, add a little flour, and mix well so that every piece of eggplant is coated with flour.
- 4
Step 4
Rinse the tomatoes and pat dry, then cut into small cubes.
- 5
Step 5
Rinse and dry the cilantro, then chop finely.
- 6
Step 6
Heat the skillet and grease it with oil. Add the eggplants and fry them for a few minutes on each side until golden brown.
- 7
Step 7
Place all ingredients in a salad bowl, add salt, pepper, and oil.
- 8
Step 8
Mix well. Crispy eggplant with tomatoes and cilantro is ready.
- 9
Step 9
The appetizer is ready. Serve at the table.