INGREDIENTS
- Eggplant – 300 g
- Salt – 1 tea spoon
- Small tomatoes – 250 g
- A small bunch of cilantro
- Starch, preferably corn starch – 30-40 g
- Vegetable oil for deep fryer
- Romano salad – 70 g
- Juice from half of lemon
- Unagi sauce TM Hokkaido Club – 40 g
- Sugar – 2 table spoons
- White sesame TM Hokkaido Club – 1 table spoon
- Back sesame – 1 table spoon
COOKING RECIPE:
For the eggplant and tomato salad, cut the eggplant in half lengthwise, cut each half again lengthwise, and then cut crosswise into pieces about 2 cm wide.
Put the eggplants in a bowl, add salt and let stand for 10 minutes.
Cut the tomatoes in half, cut each half into 4-6 segments, depending on the size of the tomato. Cut the segments crosswise. Thus, 8-12 pieces of tomatoes will be obtained.
Remove cilantro leaves from the twigs and coarsely chop. Put aside.
To prepare eggplants for a salad with tomatoes, you need a deep fryer. Heat the oil in a deep fryer or deep saucepan. It is recommended to heat the oil over moderate heat so that it warms up evenly. The oil is ready for use when it reaches a temperature of 180-190 ° C. To check, drop a cube of eggplant with a side of 1 cm into boiling oil for 30 seconds. It should be fried evenly from all sides.
Line a large flat plate with paper towels or napkins.
Roll the eggplants in starch without washing them from salt. Be sure to shake off excess starch before frying!
Fry the formed pieces of eggplant in starch breading in small batches in a deep fryer until golden. It is better if the pieces can float in the oil, almost without touching each other.
Put the eggplants to the prepared plate. Do not forget to heat the oil before frying the next portion of eggplant.
To dress the eggplant and tomato salad, mix lemon juice, Unagi sauce and sugar.
Heat the salad dressing mixture, stirring, over moderate heat until the sugar is completely dissolved. Remove from heat, cool to room temperature.
In a large bowl, mix the eggplants with tomatoes and cilantro, pour the dressing, mix.
Put the Romano salad on a plate, put the eggplants and tomatoes on top. Sprinkle with a mixture of white and black sesame seeds. Serve immediately.