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.