Salad with crispy eggplant and soft cheese: a gastronomic delight

Prepare the eggplants: wash, dry, and cut into large cubes. Salt and let stand for 10 minutes to remove excess moisture. This little secret will allow the eggplants to absorb less oil when frying, making them crispier and more appetizing.

Toast sunflower seeds in a dry skillet until golden brown, stirring constantly. This simple step will unlock the rich flavor of the seeds, adding a unique aroma and crispy texture to the salad.

Prepare the greens: rinse, dry, and finely chop parsley, cilantro, or dill. Cut the green onions into thin diagonal feathers. Fresh herbs will fill the salad with bright colors and aromas of summer.

Roll the eggplant cubes in cornstarch. It is most convenient to do this in a bag or container with a lid, shaking thoroughly so that each piece is evenly coated. Cornstarch will create an amazing crispy crust when frying.

Heat vegetable oil in a deep fryer or large skillet. Fry the eggplant in small batches until golden brown for 3-4 minutes. It is important not to overcrowd the pan so that the oil temperature does not drop and the eggplant remains crispy.

Place the fried eggplant on paper towels to remove excess oil. This simple step will help maintain the crispy texture of the eggplant and make the salad less greasy.

Prepare the salad: mix tomato wedges with chopped herbs and garlic. Add salt, sweet chili sauce, and sesame oil. Add fried eggplant and stir gently. This dressing will give the salad a unique piquancy and aroma.

Place the salad on plates. Sprinkle with fried seeds on top and arrange pieces of cream cheese. Serve immediately so the eggplant remains crispy. Enjoy the symphony of taste and textures!