Cut half of the medium-sized eggplant and mushrooms into slices. Cut the pepper into strips.
Mix soy sauce and rice vinegar.
Fry the eggplants in vegetable oil until golden brown and put them in a separate bowl.
Put the mushrooms in a frying pan and fry them over high heat for 2 minutes.
Then add pepper to the mushrooms and fry for another 1 minute.
Add the finished eggplants to the vegetables, season everything with a mixture of soy sauce and vinegar and heat everything together in a frying pan for a minute.
Put the washed leaves of young sorrel on a plate.
Put the finished salad on sorrel leaves, add fresh parsley and, while warm, serve to the table.
