Salad with fried eggplants

Fried eggplants captivate with the excellent taste of their delicate flesh, go well with other vegetables, meat and chicken, are well soaked in spicy dressings and sauces, and can be either a salad or a side dish, or a complete substitute for meat. Eggplants are easy to digest, low in calories, tasty and high in vitamins. Interestingly, unripe dark purple eggplants are used for food, while ripe vegetables have a gray color, loose pulp and large seeds.

1. Calories
   108,72 kcal
2. Protein
   5,05 gram
3. Fat
   8,12 gram
4. Carbohydrates
   4,13 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Eggplant

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   300 g
2. Salt

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   1 tsp. = 7 g
3. Onions

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   100 g
4. Kurin fillet

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   150 g
5. Garlic

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   2 cloves = 10 g
6. Tomato

   ---

   
   200 g
7. Vegetable oil

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   2 tbsp. l. = 34 g
8. Soy sauce

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   1 tbsp. l. = 15 g
9. Green onions

   ---

   
   20 g

Steps:

1. 
   Wash the eggplant and tomatoes, remove the stems. Peel the onions and garlic. If necessary, defrost chicken fillet in the refrigerator for 2 hours. Wash and dry the green onions.
2. 
   Process the ingredients. Cut the eggplant into cubes and soak in salted water for 30 minutes, then drain. Finely chop the onion. Squeeze the garlic in a press. Cut the chicken fillet into small pieces. Cut the tomatoes into slices.
3. 
   Fry vegetables and chicken. Fry the onion in vegetable oil for 3 minutes, add the eggplants, fry for another 10 minutes, stirring regularly. Add garlic, cook for another 2 minutes. Transfer the eggplants to a salad bowl. Fry the chicken for 5 minutes on each side in the same frying pan over high heat.
4. 
   Prepare the salad. Whisk together the vegetable oil and soy sauce in a bowl. In a salad bowl, combine eggplant, chicken, tomatoes, pour in the dressing and mix well.
5. 
   Finely chop the green onions. Serve the salad with fried eggplants and garnish with green onions.