Clean Peking cabbage leaves are separated from the stem, and cut diagonally, 7-10 mm wide.
Before you fry the eggplant, cut it into slices (cut in half, put the half on the cut and cut into thin slices of 5-7 mm), sprinkle with salt and let the juice flow.
While the cabbage is being cut, the slices are fried in a frying pan in vegetable oil.
Cut the fried pieces into thin strips and add to the cabbage.
In a bowl with cabbage and eggplant, add mussels (drain the brine), chopped a couple of sprigs of dill, spices (I have herbs of French cuisine).
Season the salad with the sauce. Mix an incomplete tablespoon of soy sauce, the same amount of vegetable oil (refined).
Drizzle with the lemon juice and mix well.
The salad is ready!