Eggplant salad with tomatoes

A simple but very expressive mix of nightshade, a kind of Odessa caviar in Sichuan or ratatouille a la Singapore. Do not overdo it with soy sauces, firstly, they are salty, like oyster sauce, and secondly, all shades of flavors, including sweetness, should play in the dish.

Ingredients

• eggplant- 1 piece
• Tomatoes- 150 g
• cilantro- 60 g
• Garlic- 1 clove
• Corn starch- 30 g
• Vegetable oil- 300 ml
• Sweet chili sauce- 140 ml
• Dark soy sauce- 1 teaspoon
• Light soy sauce- 2 teaspoons
• oyster sauce- 2 teaspoons

Directions

1. Finely chop the cilantro. Approximately 20 grams mixed with four sauces.
2. Peel the eggplant, cut into large triangular pieces, moisten with water and roll in corn starch. Fry in a wok in vegetable oil over high heat until crispy. Lay out on a paper towel.
3. Cut the tomatoes into slices and scald with hot eggplant oil. Also lay out on a paper towel.
4. Transfer eggplants and tomatoes to a bowl, add dressing from sauces and cilantro.
5. Arrange on plates, adding the remaining cilantro and finely chopped garlic (pre-prepared).