🍆 Salad with Crispy Eggplant


🗒 Ingredients:
‣ 1 eggplant
‣ 250 g cherry tomatoes
‣ 50 g cilantro
‣ 100 g mini mozzarella balls
‣ 2–3 tbsp soy sauce
‣ 3 tbsp cornstarch
‣ Vegetable oil for frying

🍽 Instructions:
1. Cut the eggplant into cubes, add cornstarch, and mix well so all the pieces are coated.
2. Pour vegetable oil halfway into a deep saucepan. Heat over high heat.
3. Fry the eggplant in small batches—add to the hot oil carefully, as it will bubble and rise quickly.
4. Fry over medium-high heat until golden, about 2–3 minutes, turning occasionally.
5. Drain on a strainer to remove excess oil.
6. In a bowl, combine cilantro, cherry tomatoes, mozzarella, and fried eggplant. Drizzle with soy sauce to taste.
7. Important: Once dressed, the eggplant will begin to soften, so it’s best to serve this salad immediately.

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