Eggplant and Cilantro Lazzat Salad

Bright and juicy — everyone at the table will want to try it! Lazzat salad with eggplant makes a great light lunch or dinner. Despite only vegetables in the composition, it turns out to be satisfying, since the eggplants are pre-fried in starch. Be sure to add cilantro to the salad — it will become the main accent.
cook time: 20 min
Miles Denholm
Eggplant and Cilantro Lazzat Salad

Nutrition Facts (per serving)

121
Calories
9g
Fat
12g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Corn starch 3 tbsp
Vegetable oil 40 ml
Eggplant (large or 2 small) 1 pc
Sesame 0.5 tsp
Green cilantro to taste

Recipe instructions

Step 1

Step 1
How to make Lazzat salad with eggplant and fresh tomatoes? Prepare your food. Take either one large or two medium sized eggplants. Choose large, juicy, sweet tomatoes. You can add parsley instead of cilantro. Take refined, odorless oil.

Step 2

Step 2
Wash the eggplant and cut off the ends. First cut the vegetable lengthwise into thick slices, and then into medium-sized cubes. Do not chop too much, as the eggplant will shrink slightly in size when frying.

Step 3

Step 3
Place the sliced eggplant in a bowl and sprinkle with cornstarch. Add salt and stir.

Step 4

Step 4
Heat vegetable oil for frying over high heat. Place eggplants in it. Fry them, stirring occasionally, over high heat until golden brown. The inside of the eggplant should be soft. This will take 5-7 minutes. Leave the eggplants to cool completely. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 5

Step 5
Wash and dry the tomatoes. Cut them in half, remove the place where the stalk is attached. Cut the halves into large slices.

Step 6

Step 6
Wash and dry the greens. Finely chop it with a knife.

Step 7

Step 7
Place chopped tomatoes and herbs in a salad bowl. Salt and pepper them to taste.

Step 8

Step 8
Add the fried and cooled eggplants. Stir and serve immediately so that the vegetables do not release their juice. You can sprinkle the salad with sesame seeds.

Step 9

Step 9
Bon appetit!

Additional rubrics

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