Fried eggplant and walnut salad Recipe

Cut the eggplants into small cubes. Pour oil into the pan, toss the sliced eggplants and fry over medium heat for about 10 minutes. Transfer the roasted eggplants to a plate. Add the chopped walnuts. Cut the tomatoes into small pieces and add to the salad. Finely chop the coriander. Add the coriander to the rest of the ingredients. Peel and chop the garlic. Add the chopped garlic to the salad, season with salt to taste and stir. Drizzle with chili sauce and sprinkle with sesame seeds (if you take black and white sesame, the salad will come out brighter and more eye-catching). Let the salad sit in the fridge for about 20 minutes for all the flavors to blend together.