Fall carrots are especially good, and the salad of juicy sweet carrots will be very useful on the dining table. Carrot peel and cut into long strips. Stacked in handy for mixing salad bowl or pan. Sprinkle with salt, pour the vinegar and stir. Carrots preferably slightly dent.

Eggplant cut into long thin strips. Put into a suitable bowl and pour the salted water.

Hot peppers cut in the same style as the carrots with eggplant - thin strips.

Sesame seeds fry in a dry pan until light cream color.

Rinse the eggplant in cold water until until the water is no longer colored. Drain the water from the eggplants and dry them first on a towel, and then on a hot dry pan.

Heat the oil in a pan (very suitable oil is IDEAL) and spread on her cut onions. Fry over high heat until charred. Add a couple of cloves crushed garlic and continue frying for another couple minutes until the garlic becomes brown. Harvested onions, garlic and throw away. Pour into the pan with hot oil, ground red pepper and ground coriander. Stir. Pour into the pan the sliced chili pepper. Fry for 1 minute and pour into the pan the eggplant. Fry over high heat for 2-3 minutes. At the last moment throw into the pan the finely sliced garlic and sesame seeds.

Immediately remove the pan from heat and put contents in the pot with the carrots. Stir and cover with a lid. The salad is ready, but should be filed after you stand in the fridge for about a day. When serving very well add green coriander.