Spicy Asian Eggplant Salad

Cut the 2 medium size eggplants cut into big cubes (approximately 1 inch x 1 inch)
Preheat the oven 400 F, sprinkle eggplants with olive oil, cover baking sheet with parchment paper and spread the eggplant cubes evenly on the baking sheet, place it in the oven and bake for 20-30 minutes until cubes are golden brown.

Meanwhile, prepare the sauce by mixing all remaining ingredients.

In a large bowl place the eggplant cubes and cover evenly with the sauce. Let it stand for 30 min and enjoy. This salad can be kept in the fridge for a week or so.