A Salad That’s Anything But Boring!
Get ready to fall in love with this incredible Crispy Sweet Chili Eggplant Salad! We’re talking about a delightful contrast of textures and temperatures – perfectly golden, crispy eggplant cubes tossed over a bed of tender wilted arugula, all brought together with a luscious sweet chili sauce and a shower of fresh herbs. It’s savory, sweet, slightly spicy, and utterly addictive. Best of all, it comes together in under 30 minutes, making it a perfect weeknight hero or a show-stopping side dish. This recipe makes 4 delicious servings.
Ingredients
• 2 medium-sized eggplants
• Generous pinch of salt, plus more for soaking
• 1 cup / 150 g potato starch
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Oil for frying
• 1 lb / 500 g arugula
• 1 cup / 250 ml Sweet Chili Sauce, warmed
• 1 bunch green onions (scallions), chopped
• 1 bunch fresh coriander leaves (cilantro), chopped
• 1 bunch mint, chopped
Instructions
1. Cut the eggplants into ½-inch / 1-cm cubes. Place them in a large non-metal bowl, cover with water, add a generous amount of salt, and stir. Let stand for 10 minutes to draw out any bitterness.
2. Drain the eggplant cubes well and pat them completely dry with paper towels. In a separate large bowl, stir together the potato starch, onion powder, garlic powder, and an additional pinch of salt.
3. Toss the dry eggplant cubes in the starch mixture until they are thoroughly coated. Shake off any excess.
4. In a large frying pan over medium heat, add oil to a depth of about ½ inch / 1.25 cm and heat to 350°F / 175°C. Carefully add the eggplant cubes (working in batches if needed) and fry until golden brown and crispy on all sides, about 2-3 minutes. Transfer to a paper towel-lined plate to drain.
5. In a separate skillet, heat 2 tablespoons of oil over high heat. Add the arugula and sauté until the greens just begin to wilt, about 1 minute.
6. To serve, arrange the wilted arugula around the edge of a serving platter. Top with the crispy fried eggplant, drizzle generously with the warmed Sweet Chili Sauce, and garnish with the chopped green onions, coriander, and mint.
Nutritional Information
• Approximate values per serving
• Calories: 420 kcal
• Protein: 6 g
• Carbohydrates: 55 g
• Fat: 20 g
• Please note that this is an estimate and can vary based on and cooking methods used.
Pro Tips
• for the Perfect Dish
• Serve this dish at room temperature, rather than piping hot. You’ll find the flavors become much more pronounced as it cools slightly.
• Don’t overcrowd the pan when frying the eggplant. Cooking in batches ensures each piece has enough space to get perfectly crispy and golden brown.
• Make this a complete and satisfying meal by adding a handful of your favorite chopped nuts, like roasted peanuts or cashews, for extra crunch and protein.
• If you don’t have potato starch, cornstarch is an excellent substitute for achieving that light, crispy coating on the eggplant.
FAQ
Q: Can I make the crispy eggplant without deep frying
A: Absolutely! For a lighter version, you can bake or air fry the eggplant. After coating the cubes in the starch mixture, spray them generously with cooking oil. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, or air fry at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until golden and crispy.
Q: How can I add more protein to this vegetarian salad
A: This salad is delicious as is, but you can easily boost the protein. The recipe suggests adding roasted peanuts or cashews for extra crunch and protein. For an even more substantial meal, consider adding crispy baked tofu, edamame, or chickpeas.
Q: Is this crispy eggplant salad recipe vegan
A: Yes, this recipe is naturally vegan as written! Just be sure to double-check the label on your sweet chili sauce, as some brands can occasionally contain fish sauce. Look for a brand that is certified vegan or has a simple ingredient list without any animal products.
Q: How do I store leftovers of this salad
A: For the best results, store the crispy eggplant and the wilted arugula separately in airtight containers in the refrigerator for up to 2 days. The eggplant will lose its crispiness. To revive it, reheat the eggplant in an air fryer or a hot oven for a few minutes before assembling the salad again.
