Deep-fried Eggplant Salad (Agenasu no sarada)
Deep frying eggplant makes it juicy! Served with a simple dressing of salt, pepper and vinegar.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 4 eggplants
- 1 tomato (small)
- 1 tbsp parsley (minced)
- Vegetable oil
- 1/4 tsp salt
- A pinch of pepper
- 1 tbsp rice vinegar
Remove the stems from the eggplants. Cut lengthwise into four. Pat dry any excess moisture. Remove the stem from the tomato and cut into 1 cm cubes.
Pour vegetable oil into a frying pan to a height of 1-2 cm. Place over medium-high heat and bring the temperature up to 180°C. Fry half the eggplant for about 2-3 minutes, stirring occasionally, until tender. Then remove and place in a large bowl. Repeat the process for the rest of the eggplant.
Test the temperature by dipping into the oil the tip of a chopstick that's been dampened and wiped dry. If this causes a mass of tiny bubbles to rise, then the temperature of the oil is about 180°C.
Add salt and pepper to the eggplant while still hot. Mix and add the rice vinegar. When cool, add the tomato and parsley and lightly toss together.