"Benji" funchose and eggplant salad

Rinse the eggplant and cut into slices.

Fry in a pan with vegetable oil on both sides.

Cut the cooled fried eggplants into large strips. Fold into a bowl.

Add Korean-style carrots, finely chopped wild garlic, dill and parsley.

Boil funchose and put on a sieve.

Add cooled noodles to a bowl.

Season with salt and stir.

Salad with funchose and eggplant "Benjamin" is ready. Put on a platter and serve.

Bon appetit!