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Close-up of crispy eggplant salad with sweet chili sauce, cottage cheese, and fresh herbs.

Crispy Eggplant Salad with Sweet Chili Sauce

This crispy eggplant salad features golden-brown eggplant, juicy tomatoes, and creamy cottage cheese, all drizzled with sweet chili sauce. A perfect blend of crunchy, creamy, and sweet flavors—great as an appetizer or side dish
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, Salad, Side Dish
Cuisine asian, Mediterranean

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.

Notes

Soaking the eggplant removes bitterness and improves texture.Patting the eggplant before frying helps it get crispy. Adjust the amount of sweet chili sauce based on your preference. Add avocado, roasted red peppers, or nuts for extra texture and flavor.