▪️ eggplants
▪️ tomatoes
▪️ cilantro
▪️ cashew nuts or other
▪️ starch
▪️ oil
▪️ salt
For the sauce:
▪️30 ml of oil, preferably olive
▪️1-2 tbsp. oyster sauce (can be replaced with soy or fish sauce)
▪️1 tsp. sugar
▪️1/4 pod of chili pepper
▪️ salt, pepper

Cut the eggplants lengthwise into slices 4 cm long. Salt and cover for a few minutes, then wipe with a paper towel and roll in starch and leave again for 15 minutes.

Fry the eggplants in oil according to the type of deep-frying. Remove and dry again on a paper towel, we do not need excess fat.

Cut the tomatoes into slices, add crispy eggplants, chopped cilantro, nuts and pour the sauce.

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