1 . Stage
Peel the eggplant and cut into 6 mm circles, sprinkle with salt and leave for 30 minutes.
2 . Stage
Cut onions coarsely. Fry the eggplant in small batches in vegetable oil until golden. Add the onions to the last batch of eggplant.
3 . Stage
Place eggplant in a salad bowl. Add the sliced tomatoes, chop the pepper into strips.
4 . Stage
Pour in lemon juice, add chopped herbs, salt and pepper. Stir and serve.
5 . Stage