Cut the tomatoes and eggplants into cubes.
Place the eggplants in a deep bowl and cover with water for 10 minutes.
Make the sauce: In a bowl, combine the sweet chili sauce, sesame seeds and vegetable oil.
Drain the eggplants, pat dry with paper towels and roll in flour.
Place the eggplants in a saucepan with heated oil.
Deep fry the eggplants until golden brown, 3-5 minutes.
Place the eggplants in a salad bowl with the chopped tomatoes.
Season the salad with the sauce and mix.
Garnish the salad with parsley leaves.