Zucchini and eggplant salad

Cut the eggplants (2 pcs) into slices 1-1.5 cm thick, sprinkle with salt (0.5 tsp), and let them sit for 10-15 minutes to release their juice.

After that, pat them dry with a paper towel and fry in a small amount of olive oil until golden brown on both sides.

The cooked slices can be cut in half for convenience.

Cut the small zucchinis (2 pcs, 12-15 cm each) into sticks and fry them in the pan until soft.

Dice the onions (2 pcs) and lightly sauté them, then simmer until “al dente.”

Cut the tomatoes (300 g) into quarters (if using cherry tomatoes, cut them in half).

Place all the sautéed vegetables and tomatoes in a large bowl.

Prepare the sauce by mixing in a separate bowl red ground pepper (¼ tsp), unsweetened soy sauce (1 tbsp), and optionally teriyaki sauce (1 tbsp).

Then add chopped herbs (20-30 g of cilantro or dill) to the bowl with vegetables and gently dress with the sauce.

No additional oil needs to be added to the salad, as there is enough in the sautéed vegetables.