How to make a warm eggplant salad

· 4 medium eggplants
· 1 carrot
· 1 onion
· 1 bell pepper
· Parsley
· 2-3 garlic cloves
· Salt

Marinade

· 2 tbsp 9% vinegar
· 2 tbsp water
· 1 tbsp sugar
· 1 tsp salt

. Cut the onion into thin strips (like feathers). Slice the carrot and bell pepper similarly.
2. Sauté the onion, carrot, and pepper in oil for 5 minutes.
3. Slice the eggplants into rounds, salt them, and let them sit for 20 minutes.
4. After 20 minutes, pat the eggplant slices dry with a paper towel.
5. Fry the eggplant in oil for about 2 minutes on each side until golden.
6. Combine all the cooked vegetables in a bowl.
7. Prepare the dressing by mixing lemon juice, oil, garlic, and honey.
8. Pour the dressing over the vegetables and toss to combine.
9. Let the salad marinate for a few hours before serving.

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