Eggplant and tomato salad

Tomato and Eggplant Salad

Ingredients:

· Eggplant – 500 g
· Salt – 0.5 tsp
· Cilantro – a small bunch
· Tomatoes – 250 g
· Dried garlic – 0.5 tsp
· Corn or potato starch (for dusting)

Sweet Chili Sauce:

· Chili pepper, to taste (adjust for spiciness)
· Sugar – 1 tbsp
· Water – 2 tbsp
· Lemon juice – 2 tbsp (or apple cider vinegar – 1.5 tbsp)
· Soy sauce – 2 tbsp
· Corn starch – 0.5 tsp
· Ketchup – 1 tbsp

1. Peel the eggplants and cut them into 2-3 cm cubes. Salt them and let them sit for 10-15 minutes.
2. Meanwhile, prepare the sauce. In a saucepan, combine one tablespoon of sugar, two tablespoons of water, two tablespoons of lemon juice (or apple cider vinegar), two tablespoons of soy sauce, half a teaspoon of corn or potato starch. Add some chopped hot pepper, if you like spicy food, and one tablespoon of ketchup.
3. Place the saucepan over heat, bring the mixture to a boil, cook for one minute, and then remove it from the heat.
4. Squeeze the excess liquid from the eggplants. Add dried garlic and one spoon of starch, then mix well.
5. Fry the eggplants in a generous amount of oil until golden brown; you may need to do this in two batches.
6. Transfer the fried eggplants to a paper towel-lined plate to drain the excess oil.
7. Arrange halved cherry tomatoes on a serving plate. Sprinkle them with fresh herbs and place the fried eggplants on top.
8. Drizzle the prepared sauce over everything. The salad is ready to serve.
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