Eggplant Salad Recipe
A simple, savory, light salad. A minimum of ingredients, and as a result, a beautiful and hearty salad is on the table, and it is unlikely that it will leave anyone indifferent. You will find this salad in any cafe and restaurant in Georgia.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Peel the eggplant and cut it into small cubes. Fry the eggplants in vegetable oil (in a small amount) with the addition of salt (preferably Svan, Adyghe or basil) and hops-suneli. Place the finished eggplants on paper napkins to remove excess oil. Meanwhile, cut the eggs into small cubes and chop the dill. In a cup, mix mayonnaise, a mixture of peppers and garlic, passed through a press. Mix our dressing.
  2. Cucumbers cut into small cubes. Eggplants should cool completely. Add the seasoning, mix well.
  3. Lay out the salad in layers: 1) eggplant + mayonnaise dressing 2) cucumbers 3) eggs + mayonnaise dressing 4) dill You can put a few more eggplant cubes, eggs and greens on top.
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