To prepare this salad, you will have to be patient. Eggplants, meat and onions are fried separately, which eventually takes a lot of time. You can speed up the process by frying the ingredients in different pans in parallel.
Ingredients
Step-by-step cooking recipe
Wash the pork, dry it and cut it into thin strips.
Heat 2 tablespoons of vegetable oil in a frying pan and fry the pork for 20 minutes over medium heat.
Peel and slice the onion.
Put the onion in a preheated frying pan with oil and fry for 1 minute.
Add sugar, stir and continue to fry for another 2-3 minutes.
Cut the eggplants and soak them in salted water for 10-15 minutes.
Drain the water and dry each piece thoroughly with paper towels.
Fry the eggplants in the remaining vegetable oil for 5 minutes.
Add garlic, soy sauce, salt passed through the press and turn off the heat after 1 minute.
Put the eggplants on a separate plate and sprinkle with vinegar.
Mix salad mix, eggplant, pork and fried onions.
Add salt, season with olive oil and mix.
