Soak the dry wakame seaweed in water for about 5-10 minutes. Then drain it from the remaining water. Mix and stir in a bowl the rice vinegar, the sesame oil, the soy sauce, the honey, salt and the ginger juice. Flavor the wakame seaweed with the prepared dressing and sprinkle it with the sesame seeds and the finely chopped fresh onions.
Wash well and grill the eggplant until softened. Then peel it and dice it into cubes. Peel the garlic. Wash well and chop finely the parsley. Then add it to the eggplant. Stir and flavor them with the balsamic vinegar, the olive oil and salt.
Wash well the vegetables. Peel the cucumbers and the onions. Chop and mix all vegetables, excluding the olives. Flavor as desired with the olive oil and salt. Add the olives.
Bulgarian 
