Crispy Eggplant and Sweet Potato Toss

Chaya Surie Goldberger Chaya Surie Goldberger
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This bold, flavorful salad combines crispy fried eggplant and sweet potato cubes with fresh parsley and a sweet chili glaze. The contrast of textures — crispy edges with soft centers — makes every bite satisfying, while the light seasoning and sauce tie everything together into a vibrant, addictive dish.

Yield 1 2-pound (910 gram) container

40m 6
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Directions

  1. Heat oil in a deep, small saucepan to about two inches (five centimeters) deep.

  2. Salt the cubed eggplant and set aside.

  3. Fry the sweet potato cubes in batches until golden and crispy on the outside. Remove and place into a large mixing bowl.

  4. Once all the sweet potatoes are fried, gently pat the eggplant dry. Fry

    in batches until crispy on the outside and soft inside. Add to the same bowl.

  5. Add sweet chili sauce, chopped parsley, garlic powder, salt, and pepper. Toss gently until everything is well-coated. Serve warm or at room temperature.

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