1. Prepare the materials.
2. Cut the eggplant into thicker slices, add salt and marinate for 15 minutes.
3. Cut the cherry tomatoes into 4 cloves, cut the parsley into small pieces, smash the garlic, and chop the mint leaves.
4. The marinated eggplant grabs the moisture.
5. Brush the frying pan with oil, add the eggplant and fry until cooked.
6. Let the fried eggplant cool down until it is not hot and then cut into small pieces.
7. Add eggplant, cherry tomatoes, coriander, and mint leaves to a large bowl, add minced garlic, red wine vinegar, salt and olive oil and mix well.
