Servings |
Ingredients
- 2 pieces Eggplant
- 3 pieces Egg
- 7 pieces Cherry tomatoes
- 1/2 pieces White onion
- 1 pieces Bulgarian pepper
- Salt
- 1 clove Garlic
- Mayonnaise
- 1/2 tsp Adjika
- 1/3 tsp Khmeli-suneli
Ingredients
|
Instructions
- Peel the eggplant and cut it into large enough cubes. Fry in vegetable oil first over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplants on medium-low heat. Put the finished eggplant on paper napkins to remove excess oil. Soft-boiled eggs and cool. In a salad bowl, cut the bell pepper into a medium cube, finely chop the garlic, and cut the cherry in half. Add all the spices.