Salad with crispy eggplant and tomatoes

We remove the pre-washed and dried eggplant from the stalk and cut it into 4 parts along the fruit.

Then we cut each of the parts into large triangles about 1 cm thick.

Put the eggplant in a deep bowl.

Salt them generously.

Mix well and leave aside for 5 minutes to salt them.

At this time, cut the tomatoes into large pieces.

I prefer to cut them into slices first.

Then divide each slice into 2 parts.

Transfer the chopped tomatoes to a deep bowl.

Let’s go green.

I use a small bunch of mint, basil and cilantro.

Cut the greens not too finely.

The only thing worth paying attention to is that I recommend removing the mint leaves from the stems, because the stems are very tough and will spoil the impression of the salad.

We place the greens to the tomatoes. Press down 2 cloves of garlic with the flat side of a knife and chop as finely as you can, or pass them through a garlic press.

Garlic is also placed in a bowl with the rest of the ingredients.

A few peeled sunflower seeds about 5 grams are fried in a dry frying pan.

Also, in a dry frying pan, fry about 2-3 grams of sesame seeds.

Simultaneously with the frying of sesame and sunflower seeds, put a small saucepan or stewpan on the fire, pour about half a liter of vegetable oil into it and let it warm up.

Roll eggplants in corn starch on all sides so that as much starch as possible sticks to their surface.

Dip them in hot oil and fry them in deep fat for 3-4 minutes.

Then put them on paper towels to allow excess fat to drain.

Then we shift the eggplant to the vegetables.

We also send 2 tbsp there. olive oil, a tablespoon of sesame oil and 2 tbsp. sweet chili sauce.

Gently toss the salad to keep the ingredients intact.

We spread the salad with crispy eggplant on a serving dish.

Lay the cheese slices on top.

And sprinkle with toasted sesame seeds.

And sunflower seeds.

Bon appetit!