Salad with crispy eggplants and tomatoes
Ingredients:
Eggplants – 1 pc.
Corn starch – 3 tbsp. l.
Vegetable oil – 2 cups
Tomatoes – 2 pcs.
Red onion – ⅓ pcs.
Fresh cilantro – to taste
Sweet chili sauce – 3 tsp.
Chop the eggplant coarsely. Add 2 tbsp to 1 liter of water. l. salt. Place the eggplants in salted water for 30 minutes. Then dry them very thoroughly with a towel.
Heat the oil for deep frying (170°C). Very carefully pour a portion of eggplants in starch.
Deep fry until golden brown. Place on a paper towel.
Chop tomatoes and onions.
Place tomatoes, warm eggplants and onions on a dish. Drizzle the sweet chili thai sauce and garnish with cilantro leaves.
Bon appetit!
