Fried Eggplant Cubes Salad with Cilantro and Garlic
An original and inexpensive dish made from simple ingredients! A quick and easy recipe for a summer appetizer salad of fried seasonal eggplants with spicy tomato sauce and fresh cilantro - pleasantly surprising in flavor and sure to please everyone!
Updated : 29 October, 2025
Easy
More than 1 hour.
Ingredients
800 grams
Eggplant
2 tablespoon
Cornstarch
0.2 teaspoon
Salt
150 milliliters
Vegetable oil
2
Garlic
2 tablespoon
Tomato sauce
1 tablespoon
Lemon juice
to taste
Cilantro
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the necessary ingredients and spices for making the eggplant appetizer salad.
Step 2
To begin, peel four eggplants (about 800 g / 1.75 lb total) and cut them into small, random pieces. Place them in a large bowl, drizzle with 1 tablespoon of fresh lemon juice, and mix well to prevent discoloration.
Step 3
Add 2 tablespoons of cornstarch (you can substitute with potato starch) to the bowl and mix thoroughly.
Step 4
Heat a frying pan on the stove, pour in about 150 ml (≈⅔ cup) of vegetable oil, and heat over high heat. Add a little salt to taste and start frying the eggplant pieces in batches.
Step 5
Fry the eggplant cubes over medium heat until they are golden brown on all sides.
Step 6
Transfer the fried eggplant pieces to a deep plate and dress them with 2 tablespoons of spicy-sweet tomato sauce.
Step 7
Add 2 garlic cloves, pressed through a garlic press, and mix all the ingredients.
Step 8
Move the eggplants into a large bowl and add finely chopped cilantro to taste.
Step 9
Mix all ingredients well and refrigerate for 1 hour.
Step 10
After the salad has marinated, serve it in individual portions.
Step 11
Let’s cook together, simply and deliciously, at home - using affordable ingredients. Enjoy your meal!