Rinse the eggplant and cut into slices.
Fry in a pan with vegetable oil on both sides.
Slice tomatoes and peppers into a bowl.
Cut the cooled fried eggplants into large strips. Add finely chopped parsley and eggplant.
Add pressed garlic and season with salt.
Stir the salad.
"Summer Delight" eggplant salad is ready. Put on a platter with lettuce and serve.