Salad with eggplant and soy sauce

Eggplant is a low-calorie product. For salad, it is not recommended to choose heavy and too large fruits. It is better to give preference to young eggplants with smooth and elastic skin, without cracks and brown and light spots. Walnuts should be golden in color, with a characteristic bright aroma. The taste is oily and slightly bitter. Store unshelled nuts in airtight glass jars. If you store them in plastic bags, the nuts may develop an unpleasant odor.

1. Calories
   149,76 kcal
2. Protein
   5,77 gram
3. Fat
   11,84 gram
4. Carbohydrates
   4,45 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Eggplant

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   2 pcs. = 420 g
2. Vegetable oil

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   2 tbsp. l. = 34 g
3. Soy sauce

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   2 tbsp. l. = 30 g
4. Garlic

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   2 cloves = 10 g
5. Walnuts

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   100 g
6. Tomato

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   3 pcs. = 270 g
7. Brynza

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   150 g
8. Black pepper ground

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   to taste
9. Green onions

   ---

   
   40 g

Steps:

1. 
   Wash the eggplants and cut into cubes. Wash the tomatoes and cut into cubes. Peel the garlic. Chop the garlic cloves and walnuts. Cut the cheese into small pieces.
2. 
   Fry the eggplants. Set the pan over medium heat and add a few tablespoons of vegetable oil. Please note that eggplants absorb oil strongly. Place the eggplants in the pan and fry, stirring occasionally, for about 15 minutes. Then add soy sauce and cook for a couple more minutes. Then turn off the heat and cool the vegetables.
3. 
   Place the ingredients in a salad bowl. In a large deep bowl, combine eggplant, tomatoes and cheese. Add chopped garlic and nuts, sprinkle with pepper and mix the salad thoroughly. If desired, you can use soy sauce as a dressing.
4. 
   Serve the salad immediately after preparation. Garnish with finely chopped green onions.