Eggplant Salad Recipe
Delicious, bright, juicy salad. Quite hearty, moderately spicy and creamy. At the same time, it is gentle and harmonious.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
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.
  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).
  3. 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
0 0 votes
Article Rating
       

Related posts:

Korean Salad with Eggplant and Carrots Recipe Eggplant Salad with Corn Recipe The Salad-Snack of Eggplant Recipe Salad with Eggplant and Carrots Recipe Salad with Eggplant Recipe Warm Eggplant Salad with Mayonnaise Dressing Recipe Appetizer of Eggplant Recipe Salad with Eggplant Recipe Eggplant Salad Recipe Layered Eggplant and Smoked Cheese Salad Recipe The Salad-Appetizer of Eggplant Recipe Eggplant Salad with Corn Recipe