Salad with crispy eggplant with Tamaki Meat Sauce

Cooking method:

1. Chop the garlic and cilantro.
2. Cut the cherry tomatoes in half, and the eggplants into large cubes.
3. Place the eggplants in a bowl of cold salted water for 10 minutes. Place in a colander to drain excess moisture, combine with starch and stir.
4. Heat the vegetable oil to 180°C. Deep fry the eggplant for 5 minutes.
5. Using a slotted spoon, remove the finished eggplants and place on a napkin to drain excess oil.
6. Combine tomatoes, eggplant, cilantro, salt, chopped garlic, freshly ground pepper in a salad bowl. Add Tamaki meat sauce and stir.
7. Place salad on a serving plate and garnish with sesame seeds