Crispy Eggplant Salad

Method

1. 01

   Cut the eggplant into cubes and soak in salted water for 10-15 minutes.

2. 02

   Dry the eggplant cubes thoroughly and coat them in cornstarch. Fry in oil over medium-high heat. Carefully turn them while frying so all sides become crispy.

3. 03

   Prepare the lettuce leaves, herbs, and tomatoes. I like to add salt and garlic at this stage.

4. 04

   Add the crispy eggplant to the salad mixture and drizzle with lemon juice and vinegar.

5. 05

   For serving, you can add sesame seeds and cream cheese.