To prepare the salad first, take the mint and dill, wash and cut off thick stems. I then used podvyavshie and stems too.

Fill the stems with water and put to boil in a saucepan. Under funky mint flavor cook on...

Eggplant wash and cleanse the skin.

Cut into half rings.

Next, take a colander (you can metal strainer), put on a pot of boiling herbs, but not to touch the bottom of the colander of water. And put the sliced eggplant. A couple cook eggplant 10-15 minutes, I put another lid on the pan. Do not overcook. My, in my opinion, a little overcooked. And yet (between us girls). I was sorry to dump such a beautiful broth. I hissed and froze ice cubes. Then you can use for wiping face in cosmetic purposes, fresh look for the summer season.

While the eggplants are cooked, prepare sauce-salad dressing. Take our favorite soy sauce, olive oil, sesame oil, sugar, lemon (we will need the juice of half a lemon). I think taking salt is not necessary, enough in the soy sauce.

Mix all ingredients for filling.

Finely chop the mint and dill.

Get the eggplant and directly pour the hot dressing.

Added to our salad greens. Stir. This salad is so delicious (as all the salads with soy sauce), the longer he insists. So make the salad at home and take it on a picnic. Our salad will be ready just in time for the moment of its use. Don't have words to Express all the flavor and piquancy of flavor of this simple salad.