질문하기
Prepare ingredients in a 1:2 ratio of protein to vegetables.
Cut the eggplant and carrot into bite-sized pieces, add oil, and stir-fry in a frying pan over high heat. Then cover with a lid and cook for about 3 minutes on low heat. Open the lid and mix in black pepper and minced garlic.
Tear the vegetables by hand into small, bite-sized pieces after washing and prepping.
Place all the ingredients in a bowl, add your preferred dressing, and enjoy.
