Eggplant Salad

Stuff
Servings: 4

     Eggplant 300g
     Onion (chopped onions) 1 tablespoon
     3 tablespoons olive oil
     Salt
     1 tablespoon lemon juice

     Mushrooms 50g
     Tablespoons bread crumbs 1/2
     A little flour
     Pepper to taste
     Parsley (chopped parsley) slightly

Gastronomy

Preparation time: 15 minutes> Cooking time: 10 minutes> Cooking time: 25 minutes

     Circle 0.5cm thick sliced eggplant with salt and sprinkle lightly pickled place.
     Lightly salted buried with the flour after removing the rinse water to well water, gamyeo things upside down and wrapped around the olive oil in a frying pan and bake in dalgun browned.
     Place the finely minced mushrooms.
     Roasted eggplant, sprinkle evenly over the chopped onion and the chopped mushrooms and bread crumbs salt, sprinkle pepper slightly and cook for 5 minutes more in the middle of the fire.
     Baked material into the bowl containing the dressing that produces lemon juice and sprinkle chopped parsley.