Recipe:
3 eggplants
2 bell peppers
2 tomatoes (if they are small, take 3)
150 g Korean carrots
cilantro to taste
2-3 garlic cloves
salt
1. Cut the eggplant and peppers into strips about the same size.
2. Cut the tomatoes, carrots, and cilantro into large chunks.
3. Chop the garlic
3. Heat a skillet with vegetable oil and fry the peppers.
4. Transfer the peppers to a bowl and fry the eggplant in the same oil.
5. Put all ingredients in a bowl and mix.
There is no dressing because the oil and juice from the vegetables serves as the dressing
The salad can be eaten warm or cold. However, if you don’t eat it right away, put it in the fridge or it will spoil and sour!!!!