Salad with Crispy Eggplants and Sweet Chili Sauce

Description

Salad with crispy eggplants and sweet chili sauce

Ingredients

• Eggplants - 1 piece
• Potato protein - 1.8 oz
• Vegetable Oil - 1 qt
• Sweet Chili Sauce - 3 fl oz
• Olive Oil - 2 spoons
• Tomatoes - 2 pieces
• Cashew - 0.7 oz
• Basil - 0.2 oz
• Garlic - 0.7 oz
• Pizza Mozzarella Cheese - 1.8 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.

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