Juicy, bright and delicious salad. Very quick and easy to cook and incredibly fun to EAT!
|Cooking time 15 minutes||Number of servings 1|
Half of a medium-sized eggplant and mushrooms to slice. Pepper cut into strips.
Mix Kikkoman soy sauce and rice vinegar.
Eggplant fry in vegetable oil until Golden brown, and put them into a separate bowl.
In a pan put the mushrooms and fry on high heat for 2 minutes
Then add the mushrooms to the pepper and fry for another 1 minute.
For vegetables to put ready eggplant, dress it with a mixture of soy sauce and vinegar and heat it all together in the pan within minutes.
On a plate put the washed leaves of a young sorrel.
Ready salad spread on the leaves of sorrel, add the fresh parsley and while warm, serve.