Salad with Crispy Eggplants and Sweet Chili Sauce

Ingredients

• Eggplants 1 piece
• Potato protein 0 oz
• Vegetable Oil 0 qt
• Sweet Chili Sauce 5 fl oz
• Olive Oil 2 spoons
• Tomatoes 2 pieces
• Cashew 0 oz
• Basil 0 oz
• Garlic 0 oz
• Pizza Mozzarella Cheese 0 oz
• Cilantro to taste
• Salt to taste

Step-by-Step Guide

Step 1

Peel the eggplant, cut it into large cubes, coat them in cornstarch, and deep-fry for 3-4 minutes. Transfer to paper towels to remove excess oil, and sprinkle with salt.

Step 2

Mix the sweet chili sauce with olive oil and minced garlic, tear a few basil leaves, add roughly chopped tomatoes and sautéed eggplants. Stir well.

Step 3

Sprinkle with toasted cashews, add a couple of small mozzarella balls, and garnish with basil leaves.