Cut the eggplants into thin rings, add 0.5 tsp of salt, mix, cover with a plate and leave for 20 minutes. Sweet pepper, cucumbers are cut into thin strips. Then divide the tomato in half, remove the core and cut into strips. Cut the onion into cubes.
It took 20 minutes to squeeze the eggplants. Beat the egg well for about a minute and dip the eggplants in it. Fry in hot vegetable oil, over medium heat on both sides until golden brown.
Drain some of the vegetable oil from the pan, leave a little and fry the onion in it until soft, stirring from time to time. Then add the paprika, coriander, ground pepper, mix, now I put the sweet pepper again, mix everything and fry for a minute.
In a deep bowl, I put cucumbers, carrots, tomatoes, eggplants, sweet peppers with onions, chopped garlic, chopped herbs, vinegar, soy sauce and mix everything well. At this stage, we will try to add salt if necessary. Now we send the salad to infuse in the refrigerator for an hour and serve it on the table.
The salad turns out to be very beautiful, voluminous, juicy and super delicious!