| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 1 piece Carrot
- 1 piece Onion
- 1 piece Tomato
- 20 gram Cheese hard
- 1 clove garlic
- 2 tablespoons Mayonnaise
- 2 twigs Dill
- Black pepper, salt to taste
Ingredients
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Instructions
- Peel the eggplant, cut into slices and fry on both sides in vegetable oil. Put on a paper napkin to remove excess oil. Finely chop the dill and mix with mayonnaise, garlic passed through the press and pepper. Mix our dressing. Leave a little chopped dill to decorate the salad.
- Cut the onion into half rings, grate the carrots on a large grater. Fry the vegetables until tender and tender. Cut the tomatoes into thin rings, grate the cheese on a small grater ( I have Suluguni).
- Spread the salad in layers: 1) sprinkle eggplant + salt and grease with dressing 2) put the carrots and onions
- 3) repeat the first and second layer 4) put the tomatoes +dressing 5) sprinkle with grated cheese and chopped dill
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