Ingredients:
Serves 2
Salt – 5 g
Dill – 3 g
Tomatoes – 80 g
Eggplant – 80 g
Green onions – 10 g
Sesame oil -5 ml
Cilantro – 3 g
Cream cheese – 15 g
Sunflower oil – 200 ml
Corn starch – 20 g
Sunflower seeds -5 g
Sweet chili sauce – 30 ml
Cooking instructions 20 minutes
1. Dice the eggplants, roll in corn starch. In a preheated frying pan, in oil brought to a boil, fry the eggplants until crisp, about 3-4 minutes.
2. Separately chop the tomatoes, put them in a saucepan and top with fried eggplants, herbs, sesame oil, salt, sweet chili sauce, mix everything.
3. Put on a plate, top with 4 balls of cream cheese, sprinkle with seeds and chopped onions.
