Salad with Crispy Eggplants

Ingredients

• Eggplants 2 pieces
• Tomatoes 2 pieces
• Spanish onions 1 piece
• Sweet Chili Sauce 0 oz
• Iceberg Lettuce 5 pieces
• Vegetable Oil 10 fl oz
• Semi-soft cream cheese 5 oz
• Salt 1 teaspoon
• Corn Starch 0 oz

Step-by-Step Guide

Step 1

Prepare all necessary ingredients.

Step 2

Peel the eggplants, cut them into cubes, soak in water, and add salt. Leave for 15 minutes.

Step 3

Chop the tomatoes, onion, and iceberg lettuce.

Step 4

Drain the water from the eggplants.

Step 5

Add cornstarch.

Step 6

Mix well.

Step 7

Heat the oil.

Step 8

Fry the eggplants in batches for 3–4 minutes each.

Step 9

Add the sweet and sour sauce to the vegetables.

Step 10

Mix well.

Step 11

Serve the vegetables in sauce, eggplants, and cream cheese on a plate.