Salad with Pan-Fried Eggplant

Cut the eggplants into strips—not too thin. Heat up a skillet with plenty of oil. Add the eggplant, season lightly with salt, and fry on both sides until golden and crispy.

Let the cooked eggplant cool slightly, then shred it by hand into strands.

Take your cooked chicken breast and shred it the same way, then toss it together with the eggplant.

Julienne the tomatoes, press the garlic, and finely chop your herbs. Mix everything into the salad.

Toss it all together. You don't really need a dressing since the eggplant is already soaked in oil, but if you like, stir in a couple of tablespoons of mayo.