- Eggplant - 500 Grams
- Bulgarian pepper - 1 piece (1/2 red and 1/2 yellow pepper)
- Carrots - 2 Pieces (medium size)
- Garlic - 3-6 Zubchikov
- Parsley - 1 Piece (bundle)
- Soy sauce - 2-3 Art. spoons
- Sesame - 1 st. a spoon
- Sugar - 1/2 Art. spoons
- Coriander - 1 / 2-1 Teaspoons
- Wine vinegar - 4 items. spoons
- Olive oil - - To taste
Eggplant sliced like this brusochkami and soak in salted water, so that the vegetable has released its bitterness. Soak it is possible and for the whole night and for 20 minutes. Eggplant dry with a paper towel and fry over high heat for 5 minutes. Thinly chopped sliced peppers. The same thin and long-lasting straw strips carrots or grate it on a grater for Korean carrots. Finely chop garlic. Also chop the greens. In a dry frying pan fry sesame. Grind coriander seeds. All the vegetables are put in a salad bowl, we add sesame, sugar, soy sauce, coriander, vinegar. We mix everything thoroughly and put it in the refrigerator for the night.
Servings: 4-5