Cook Time | 25 minutes |
Servings |
Ingredients
- 2 pieces Eggplant
- 3 pieces Chicken egg
- 7 pieces Cherry tomatoes
- 1/2 pieces Onion
- 1 piece Bulgarian pepper
- Salt to taste
- 1 clove Garlic
- Mayonnaise to taste
- 1/2 teaspoons Adjika
- 0.3 teaspoons Khmeli-suneli
Ingredients
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Instructions
- Peel the eggplants and cut them into large enough cubes. First fry in vegetable oil over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplants over medium-low heat. Place the finished eggplants on paper napkins to remove excess oil. Boil the eggs in a uniform and cool. In a salad bowl, cut the Bulgarian pepper into a medium cube, finely chop the garlic, cut the cherry in half. Add all the spices.