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Crispy eggplant salad is a simple recipe for an original warm appetizer that will complement your lunch or dinner. The simplicity of the dish does not affect its taste. The recipe includes only two main ingredients. For a more unusual taste, you can add sunflower seeds or flax seeds to the salad.

Step 1

Cut the tomatoes and eggplants into cubes.

Step 2

Place the eggplants in a deep bowl and cover with water for 10 minutes.

Step 3

Make the sauce: In a bowl, combine the sweet chili sauce, sesame seeds and vegetable oil.

Step 4

Drain the eggplants, pat dry with paper towels and roll in flour.

Step 5

Place the eggplants in a saucepan with heated oil.

Step 6

Deep fry the eggplants until golden brown, 3-5 minutes.

Step 7

Place the eggplants in a salad bowl with the chopped tomatoes.

Step 8

Season the salad with the sauce and mix.

Step 9

Garnish the salad with parsley leaves.