Crunchy eggplant salad

CRUNCHY EGGPLANT SALAD 😋
Crispy on the outside, juicy on the inside — this salad is loaded with texture and flavor!

You’ll need:

2 large eggplants
3 small tomatoes
Spring onion (green part)
Toasted sesame seeds

For the sauce: Sriracha + Sweet chili sauce (adjust to taste)

For breading:

Cornstarch
Bread crumbs
Salt
Chili powder
Turmeric
Garlic powder

Steps:

1. Peel and cut the eggplants (see video for shape).

2. Soak in water with lemon juice for 15 minutes.

3. Coat with the dry mix and deep fry until golden and crispy.

4. Chop tomatoes and slice spring onions. Layer on a plate.

5. Top with crispy eggplants.

6. Drizzle the Sriracha + sweet chili sauce mix generously.

7. Garnish with more spring onions and toasted sesame seeds.

Save + Share if you’re into bold, crunchy salads!

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