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Print Recipe
 Eggplant Salad Recipe
Delicious, bright, juicy salad. Quite hearty, moderately spicy and creamy. At the same time, it is gentle and harmonious.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplant, cut into slices and fry on both sides in vegetable oil. Place on a paper napkin to remove excess oil. Finely chop the dill and mix with mayonnaise, garlic and pepper passed through the press. Mix our dressing. Leave some finely chopped dill to decorate the salad.
    Peel the eggplant, cut into slices and fry on both sides in vegetable oil. Place on a paper napkin to remove excess oil. Finely chop the dill and mix with mayonnaise, garlic and pepper passed through the press. Mix our dressing. Leave some finely chopped dill to decorate the salad.
  2. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the vegetables until soft. Cut the tomatoes into thin rings, grate the cheese on a fine grater (I have suluguni).
    Cut the onion into half rings, grate the carrots on a coarse grater. Fry the vegetables until soft. Cut the tomatoes into thin rings, grate the cheese on a fine grater (I have suluguni).
  3. Spread the salad in layers: 1) sprinkle eggplant with salt and grease with dressing 2) lay out the carrots and onions
    Spread the salad in layers: 1) sprinkle eggplant with salt and grease with dressing 2) lay out the carrots and onions
  4. 3) repeat the application of the first and second layers 4) put tomatoes + dressing 5) sprinkle with grated cheese and chopped dill
    3) repeat the application of the first and second layers 4) put tomatoes + dressing 5) sprinkle with grated cheese and chopped dill
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