Warm eggplant salad with a delicious sauce
Description
The highlight of this salad is the sauce, which completely transforms the taste of the vegetables. When heated, soy sauce combined with olive oil and ginger becomes much thicker, allowing you to achieve a dressing of perfect consistency. The sauce itself turns out to be sweet and sour, so I don't recommend salting the vegetables too much beforehand. Fry the eggplants in hot oil, place them hot onto a serving dish, add fresh sliced vegetables, and pour warm sauce over the top. The salad is ready.
Instructions
- 1
Step 1
1. Mix olive oil and soy sauce with honey and starch in a heat-resistant container. Add pepper and grated ginger, then place over low heat. Cook the sauce, stirring, until it thickens. It will curdle slightly.
- 2
Step 2
2. Let the sauce simmer for 2 minutes, then remove it from the heat and blend with a blender. Add lemon juice, sugar, and mix with a spatula.
- 3
Step 3
3. Slice the eggplants into 1 cm thick rings (if you have bitter eggplants, soak them in salted water and then squeeze out the liquid). Heat the frying oil (you can heat it in a multicooker at 170 degrees).
- 4
Step 4
4. If the eggplants have released a lot of liquid, coat them in starch and place them in hot oil. Fry the eggplants until golden brown, then transfer them to a paper towel and lightly season with salt.
- 5
Step 5
5. Place lettuce leaves on the bottom of a plate. Cut tomatoes into 3-4 pieces, dice the sweet pepper, and chop the parsley.
- 6
Step 6
6. Place the fried eggplants, tomatoes, peppers, herbs, and warmed sauce onto the lettuce leaves. Repeat the vegetable layers again and pour the sauce over.