Green peas pour hot water for 5 minutes, drain. Peas from the freezer can be replaced with canned.
Onions cut into small cubes, fry over medium heat in a small amount of vegetable oil, lightly salt, add the crushed garlic, fry briefly so that the garlic does not burn. Put in bowl.
A small eggplant to clear, cut into small cubes. In a frying pan, heat the vegetable oil and fry the eggplant under the lid. Eggplant constantly stirring, lightly prisolit. Ready eggplant add to the onions with garlic and mix well.
Boiled egg cut into small cubes and add to a bowl of eggplant.
Add peas and chopped parsley.
Prepare the sauce, in a bowl, mix the mustard, hot red pepper, yogurt.
Season the salad with sauce, mix, transfer to a salad bowl, pepper with allspice. let infuse for 10 minutes and invite to the table.