Ingredients
Salad
- 1 piece Beet
- 3 cloves Garlic
- 3 pieces Egg boiled
- 0.5 teaspoons Black pepper
Dressing
- 1 piece Eggplant
- 200 gram Processed cheese
- 0.7 teaspoons Salt
Instructions
- Prepare the filling: cut the eggplants into halves and open in salted water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain and cool. Separate the pulp from the walls of the eggplant, add the melted cheese to it and mix.
- Finely chop the eggs, chop the beets and chop the garlic.
- Add beets, eggs, garlic, pepper and mix until smooth.
- Ready.