Crispy Eggplant with Tomatoes and Soy Sauce
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Crispy Eggplant with Tomatoes and Soy Sauce - a flavorful dish with a crunchy texture. Juicy tomatoes, crispy eggplant, and a rich soy-garlic sauce create a perfect combination.
Updated : 12 May, 2025
About 30 min.
Ingredients
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500 grams
Eggplant
250 grams
Tomato
30 grams
Cornstarch
100 milliliters
Vegetable oil
to taste
Salt
Sauce
2 tablespoon
Soy sauce
2 tablespoon
Olive oil
1 clove
Garlic
10 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
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Advice
In some cases, removing the bitterness from eggplants is unnecessary. Young vegetables and certain varieties do not have a bitter taste. Choose firm, juicy tomatoes—soft ones may lose their shape during slicing and cooking, ruining the dish’s appearance. Since soy sauce is quite salty, reduce the added salt to avoid oversalting.
Preparation
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Step 1
Prepare the ingredients. Use cornstarch for coating—it won’t leave a strong aftertaste. Choose refined, neutral oil for frying, while the sauce benefits from aromatic oils like olive or sesame oil. Cilantro can replace parsley if desired.
Step 2
Wash the eggplants, cut off the ends, and dice them into medium-sized cubes. If the skin is very thick, peel it off. Place the cubes in a bowl and sprinkle them with salt. Let them sit for 10 minutes—the salt will draw out excess moisture and any potential bitterness.
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Step 3
While the eggplants are resting, prepare the sauce. Finely chop the parsley.
Step 4
In a small bowl, mix the soy sauce, olive oil, chopped greens, and pressed garlic. Stir well.
Step 5
Rinse the eggplants under running water and drain them in a colander to remove excess liquid. Place the cornstarch in a deep plate. Add the eggplants and toss them thoroughly to coat all sides.
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Step 6
Heat a generous amount of vegetable oil in a pan over medium heat—more than usual for frying but not as much as for deep-frying. Fry the eggplants in batches, ensuring they are not overcrowded. They should float freely in the oil for a crispy texture.
Step 7
Fry the eggplants until golden brown. Transfer the cooked pieces to a separate plate.
Step 8
Slice the tomatoes into wedges.
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Step 9
Add the tomatoes to the fried eggplants. Drizzle with the prepared sauce, mix gently, and serve immediately to maintain the crispiness.
Step 10
Enjoy your meal!