1/2 head Multi Leaf Trio Lettuce
4 cups Canola Oil (for deep-frying)
2 Japanese Eggplants
12 Yellow & Red Cherry Tomatoes, cut into halves
1/4 Red Onion, thinly Sliced
2 sprigs Thai Basil, leaves only
1 Tbsp Black & White Sesame Seeds
1/4 cup Ginger-Rice Dressing
3 Tbsp Soy Sauce
3 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
2 tsp Grated Ginger
2 tsp Honey or Maple Syrup
1 clove Garlic, grated
1. Heat oil in a deep fryer or a deep saucepan over low heat to 355˚F. Line a baking sheet with paper towel.
2. Meanwhile, cut both eggplants in half; then cut the halves into half twice more, into pieces that are about 2 1/2 inches long.
3. Carefully lower eggplants into the oil and cook for 45 seconds to 1 minute, or until golden-brown. Using tongs, carefully transfer eggplants to the prepared baking sheet.
4. In a large bowl, combine eggplants, multi leaf trio lettuce leaves, tomatoes, onion, Thai basil and dressing. Transfer to a serving plate and sprinkle sesame seeds on top.
In a medium bowl, combine all ingredients and whisk until well mixed. Set aside. (Makes a 1/2 cup. Dressing can be stored in the refrigerator for up to 2 months)