Crispy Eggplant Salad with Sumac Onions, Rice Noodles & Cheese
A tangy, crunchy, herby summer dream that just happens to be an Uzbek salad too.
I’m going to tell you something that might sound strange, but the first time I ate this crispy eggplant salad was at Chaihana Uzbek restaurant in Batumi. And it knocked me sideways.
Now, I’m no stranger to eggplants—fried, grilled, charred into oblivion. But these? These were golden, bite-sized chunks with a brittle crust and a soft, buttery middle. Tossed with cherry tomatoes, fresh cilantro, a zippy soy-chili dressing, and just the right crunch of sumac onions, it somehow managed to be refreshing and rich. It was the kind of salad that makes you rethink what you’re doing with your life—and your summer produce.
This Uzbek salad has been on repeat at my house ever since. I’ve added my own little twists: crispy puffed rice noodles (yes, fried rice noodles are back), a choice between tangy feta or creamy cheese dollops (team cream cheese here, husband fiercely on team feta), and a punchy handful of sumac onions because no salad ever suffered from being a little more dramatic.
This is not a make-ahead situation. You want the eggplants hot and crispy, the noodles crunchy, the tomatoes juicy, the cheese creamy. So yes, you’ll want to fry right before eating, but don’t let that scare you. The reward is huge: a salad that eats like a meal and shows up every single time.
- Try this with my Georgian Beet Pkhali for a cold-mezze situation.
- Or go all-in with fried comfort and serve this as a side with a bowl of Japchae noodles.
- Looking for more summery inspiration? My Svekolnik cold soup is the perfect match.
Crispy Eggppant Salad
Ingredients
For the salad:
- 2 medium eggplants
- 10 cherry tomatoes quartered
- 2 garlic cloves minced
- 1 bunch of fresh cilantro chopped
- 1 tbsp light soy sauce
- 2 tbsp sweet chili sauce
- Salt – a pinch
- Freshly ground mixed pepper – to taste
- 5 tbsp cornstarch
- Neutral oil for frying – as needed
- A small handful 30–40g thin rice noodles
- 50 –70g cream cheese or feta
For the sumac onions:
- 1 red onion thinly sliced
- 2 tsp ground sumac
- 1 tbsp red or white wine vinegar
Instructions
Soak the eggplants:
- Cut them into large cubes or triangles. Soak in salted cold water for 10 minutes, then drain thoroughly.
Prep the onions:
- Toss the sliced red onion with sumac and vinegar. Massage lightly until the onions soften and turn beautifully pink. Set aside.
Fry the eggplants:
- Coat the drained eggplants in cornstarch. Fry in hot oil (about 200°C / 392°F) in batches until golden and crisp. Drain on paper towels.
Puff the noodles:
- Drop the dry rice noodles into hot oil for a second or two—they’ll puff dramatically. Scoop out quickly and drain.
Make the dressing:
- Mix soy sauce, sweet chili sauce, minced garlic, chopped cilantro, salt, and pepper.
Toss it all:
- In a large bowl, gently mix the fried eggplants, cherry tomatoes, some of the sumac onions, and a generous drizzle of the dressing. Toss well. Put it all on a large plate, on a bed of puffed rice noodles.
Add cheese:
- Top with spoonfuls of cream cheese or crumbles of feta (or both, no judgment). Serve immediately.
