Eggplant Fitte 

• 70g eggplant 
• 15g All-purpose flour 
• 1 egg 
• 40g breadcrumbs 
• A pinch of salt and pepper  

Peel the eggplant using a peeler, cut it in half, then slice it into 4×8 cm pieces. Season with salt and pepper. 

Coat the eggplant in flour, then in beaten egg, and finally in breadcrumbs. 

Deep-fry in 170°C oil until golden brown on both sides. 

Drain excess oil. 

Oriental Tahini Sauce  

• 100g tahini sauce 
• 2 tbsp soy sauce 
• 1 tbsp maesil(plump syrup) 
• 20g fresh lime juice 
• 2 tbsp vinegar  
• 1.5 tbsp sugar 
• 1 tsp sesame oil  
• 50ml water  

Mix all ingredients in a mixing bowl until well combined. 

Green Chili Oil 

• 200g canola oil 
• 20g basil 
• 100g spinach 
• 70g cheongyang chili peppers 

Blanch basil, spinach, and chili peppers in hot water briefly, then squeeze out excess moisture. 

Heat canola oil to 80°C, then blend all ingredients together for 10 minutes. 

Strain the oil using a fine cloth to separate the solids. 

Let it cool before use. 

Salsa Verde  

• 30g green chili peppers 
• 8g cilantro  
• 10g garlic  
• 180g tomatoes 
• 1.5 tbsp maesil (plump syrup) 
• 1 lime 
• 1/3 tsp salt  

Finely chop all ingredients. 

Blend everything together until smooth. 

Garden Salad  

• 30g of fresh seasonal vegetables 

Cut vegetables into bite-sized pieces, soak in cold water for 10 minutes, then drain thoroughly. 

Plating 

Spread the oriental tahini sauce on a plate. 

Place the fried eggplant next to the sauce. 

In a mixing bowl, combine the salad with 2 tbsp of salsa verde and 1 tbsp of green chili oil. 

Place the salad on top of the fried eggplant and drizzle with green chili oil to finish.