Iceberg salad with eggplant and Korean carrots

Type of appetizer and salads Ingredients

For 200 g of finished Korean carrots:

eggplant - 2 pcs.,

iceberg lettuce - 3 leaves,

vegetable oil - 3 tbsp. spoons,

salt.

Cooking method

Wash the eggplants, peel, cut into strips as thin as possible. Soak the eggplant straws in highly salted water for 30 minutes, then gently squeeze and dry.

Heat vegetable oil in a frying pan and fry the eggplant in it for 5 minutes.

Mix ready-made eggplants and carrots, let it brew for 30 minutes.

Stir with chopped lettuce before serving.