The Viral Restaurant Hit: How to Get Perfectly Crispy Eggplants for the Ultimate Sweet & Chili Salad

If you stop by some good restaurants in your town at least a couple times per month, it’s likely you’ve noticed the growing popularity of the crispy eggplant salad that is recommended by everyone who tries it. In most cases, it does turn out to be one of the most delicious things you’ve ever tried in your life, which is also the reason why you wouldn’t risk making it at home.

The good news is that the viral salad is actually easy to make, and the result will be just as pleasing as in the best restaurants.

Here’s what you need: 1 large or 2 small eggplants, 1 teaspoon of salt, 3 tablespoons of cornstarch, vegetable oil for frying, 2 tomatoes, a few sprigs of cilantro, 2 tablespoons of cream cheese, 2–3 tablespoons of sweet chili sauce, pine nuts for serving.

Cut the eggplants into large cubes, place them in a bowl, salt them, and mix. Add cornstarch right away and shake the bowl well so that each cube is covered with starch.

Heat the vegetable oil in a pan and fry the eggplant in portions until crispy and golden brown, then place them on a napkin to remove excess oil.

Cut the tomatoes into large pieces and place them in a salad bowl, sprinkle with chopped cilantro. Add the hot crispy eggplant, a little more cilantro, and small portions of cream cheese. Drizzle with sweet chili sauce and sprinkle with pine nuts.

Serve immediately while the eggplant is warm and crispy.