Korean eggplant salad recipe with photos step by step

Ingredients

• 250 g Eggplant
• 150 g Bell pepper
• 1 Carrot
• 50 g Onion
• 0.5 teaspoon Salt
• 2 teaspoon Olive oil
• 1 tablespoon Greenery
• 1 teaspoon Soy sauce
• 1.5 tablespoon Olive oil
• 1 teaspoon Sugar
• 2 cloves of garlic Garlic
• 0.5 teaspoon Lemon juice
• 0.5 teaspoon Cilantro, coriander
• 1 tablespoon Sesame