This salad has not only a beautiful presentation, but also a great taste. Mushrooms, tomatoes and eggplant are perfectly combined, and they are complemented by a surprisingly delicious dressing with paprika and green onions.
Cut the eggplant into slices, add salt and leave on a paper towel for 5-10 minutes . Then blot the protruding moisture and fry the eggplant until cooked in vegetable oil.
Cut the mushrooms into quarters, put them in a heated dry pan, and fry until all the moisture comes out. Then pour in the teriyaki sauce and keep stirring over high heat for a couple of minutes .
For the dressing, mix the soy sauce, olive oil, paprika, Cayenne pepper and chopped green onions in a bowl . Give the dressing 5 minutes to infuse, the paprika will swell and the sauce will become thick.
Cut tomatoes into slices, chop the lettuce or tear it with your hands.
Add the mushrooms and dressing to the bowl , leaving a little for the eggplant.
Put the eggplant in the form of a flower on a plate and pour the remaining sauce over it.