Crispy Eggplant Salad with Sweet Chili Sauce
This Crispy Eggplant Salad with Sweet Chili Sauce salad is packed with bold flavors and a perfect balance of textures. The golden, crunchy eggplant pairs beautifully with juicy tomatoes, creamy cottage cheese, and fragrant cilantro. Topped with a drizzle of sweet chili sauce, this dish is both refreshing and satisfying. Whether served as an appetizer or a light main course, it’s guaranteed to impress!
Eggplant is a versatile vegetable that absorbs flavors beautifully while maintaining a soft, creamy interior. Frying it to golden perfection gives it a rich, indulgent taste, while the fresh salad ingredients and tangy chili sauce balance the dish with bright and zesty notes. This salad is inspired by Asian and Mediterranean flavors, making it a great fusion dish for any meal.
Why You’ll Love This Recipe
- Crispy, golden-brown eggplant with a soft, creamy interior
- A delicious fusion of Asian and Mediterranean flavors
- Perfect balance of sweet, tangy, and savory
- Quick and easy to make with simple ingredients
- Can be served as an appetizer, side dish, or light meal
Ingredients for a Crispy Eggplant Salad with Sweet Chili Sauce
For the Eggplant:
- 2 small eggplants
- 2 tablespoons salt (for soaking)
- 4 tablespoons cornstarch
- 2 cups vegetable oil (for frying)
For the Salad:
- 2 ripe tomatoes, roughly chopped
- 1/2 red onion, finely chopped
- Fresh cilantro, chopped
- 3-4 teaspoons cottage cheese (for topping)
- Sweet chili sauce, to taste
Optional Toppings:
- 1/2 avocado, sliced
- 1/4 cup roasted red peppers, chopped
- 2 tablespoons crushed walnuts or almonds
Serving Suggestions:
- Serve warm with crusty bread.
- Pair with grilled chicken, shrimp, or tofu for a heartier meal.
- Add a squeeze of fresh lime juice for extra brightness.
How to Make a Crispy Eggplant Salad with Sweet Chili Sauce
1. Prep the Eggplant
- Cut the eggplant into large chunks.
- In a bowl, dissolve 2 tablespoons of salt in 1 liter of water.
- Submerge the eggplant pieces in the salted water and let soak for 30 minutes.
- Drain and pat dry thoroughly with a kitchen towel.
2. Fry the Eggplant
- Heat vegetable oil in a deep pan or fryer to 170°C (340°F).
- Coat the eggplant pieces lightly in cornstarch.
- Fry in batches until golden brown and crispy, about 3-4 minutes per batch.
- Transfer to a paper towel-lined plate to remove excess oil.
3. Assemble the Salad
- Arrange the warm eggplant pieces on a serving plate.
- Scatter the chopped tomatoes, red onion, and cilantro over the top.
- Drizzle generously with sweet chili sauce.
- Use a teaspoon to form small dollops of cottage cheese and place them around the salad.
- For extra flavor, add optional toppings like avocado, roasted red peppers, or crushed nuts.
4. Serve & Enjoy
- Serve warm as an appetizer or a side dish.
- Enjoy with crusty bread or as part of a larger meal!
Tips for the Best Eggplant Salad
- Don’t skip the salt soak! It removes bitterness and helps achieve a crispy texture.
- Pat the eggplant very dry before frying to prevent splattering.
- Use fresh, ripe tomatoes for the best flavor.
- Cottage cheese can be swapped for ricotta or feta for a different taste.
- Adjust the sweetness of the chili sauce to your liking.
- For a healthier option, roast the eggplant instead of frying it.
Want more vegetarian-friendly ideas? Try these amazing Crispy Zucchini Sticks with Parmesan and Greek Yogurt Dip.
Frequently Asked Questions
Can I bake the eggplant instead of frying it?
Yes! Toss the eggplant pieces in a little oil and roast them at 200°C (400°F) for 20-25 minutes, flipping halfway through.
How do I store leftovers?
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
What else can I add to this salad?
Try adding avocado, roasted red peppers, or crushed nuts for extra texture and flavor!
What can I serve this salad with?
It pairs well with grilled chicken, seafood, or a side of quinoa for a complete meal.
How can I make this dish spicier?
If you like a bit of heat, add sliced fresh chili peppers or a drizzle of sriracha on top.
Crispy Eggplant Salad with Sweet Chili Sauce
Ingredients
- For the Eggplant:
- 2 small eggplants
- 2 tablespoons salt for soaking
- 4 tablespoons cornstarch
- 2 cups vegetable oil for frying
- For the Salad:
- 2 ripe tomatoes roughly chopped
- 1/2 red onion finely chopped
- Fresh cilantro chopped
- 3-4 teaspoons cottage cheese for topping
- Sweet chili sauce to taste
- Optional Toppings:
- 1/2 avocado sliced
- 1/4 cup roasted red peppers chopped
- 2 tablespoons crushed walnuts or almonds
Instructions
- Prep the Eggplant: Cut the eggplant into large chunks, soak in salted water for 30 minutes, then drain and pat dry.
- Fry the Eggplant: Heat oil to 170°C (340°F), coat eggplant pieces in cornstarch, and fry until crispy. Drain on paper towels.
- Assemble the Salad: Arrange fried eggplant on a plate, top with tomatoes, red onion, and cilantro. Drizzle with sweet chili sauce and dollop cottage cheese on top.
- Serve & Enjoy: Serve warm with crusty bread or alongside grilled chicken or seafood.
