Cut eggplant into circles, salt and leave for 20 minutes, then rinse under running water and let it drain.
Fry the eggplants in vegetable oil on both sides until golden.
Peel the seeds and cut into strips.
Cut tomatoes in half rings.
Onion also cut into half rings. Grind greens.
Mix all the vegetables in a bowl, salt to taste and season with vegetable oil.
Salad with eggplant, tomato and sweet pepper is very aromatic, juicy and tasty, this salad is perfect for meat dishes, and especially for barbecue. To tint the taste of vegetables more, you can add a little lemon juice. Salad is quite satisfying and therefore it can be served as an independent dish. Add your favorite spices and herbs.