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 Layered Eggplant and Smoked Cheese Salad Recipe
A very harmonious combination of baked eggplant and smoked sausage cheese. Delicious, beautiful. A dish for weekdays and holidays.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. I did half of the specified amount. Cut the eggplant into large strips, sprinkle with salt and set aside for 30 minutes to get the bitterness out. Meanwhile, cook the eggs.
    I did half of the specified amount. Cut the eggplant into large strips, sprinkle with salt and set aside for 30 minutes to get the bitterness out. Meanwhile, cook the eggs.
  2. Cut the tomatoes into cubes and throw them on a sieve to drain the excess liquid.
    Cut the tomatoes into cubes and throw them on a sieve to drain the excess liquid.
  3. Wash off the eggplants, squeeze them out, soak them with a paper towel, brush them with oil and bake them in a convenient form for 20 minutes at 200 degrees.
    Wash off the eggplants, squeeze them out, soak them with a paper towel, brush them with oil and bake them in a convenient form for 20 minutes at 200 degrees.
  4. Collecting salad. I took a split form with a diameter of 11 cm, this is for 2 servings. We cut eggs, it is convenient to use an egg cutter.
    Collecting salad. I took a split form with a diameter of 11 cm, this is for 2 servings. We cut eggs, it is convenient to use an egg cutter.
  5. Add to the eggs chopped green onions, salt (do not over-salt!!!), mix.
    Add to the eggs chopped green onions, salt (do not over-salt!!!), mix.
  6. On a plate (dish) put the cooking ring (split form), put the eggs with green onions in the bottom layer, and lightly tamp them.
    On a plate (dish) put the cooking ring (split form), put the eggs with green onions in the bottom layer, and lightly tamp them.
  7. Ready eggplant let cool, add mayonnaise (sour cream or yogurt), squeeze out the garlic, mix. Put the next layer.
    Ready eggplant let cool, add mayonnaise (sour cream or yogurt), squeeze out the garlic, mix. Put the next layer.
  8. Next, put a layer of tomatoes. Extra liquid is not needed, but tomatoes will also soak the eggplant due to the juice.
    Next, put a layer of tomatoes. Extra liquid is not needed, but tomatoes will also soak the eggplant due to the juice.
  9. The last layer is rubbed with smoked sausage cheese, slightly tamped. Put in the refrigerator for at least 30 minutes, so that all the layers are soaked.
    The last layer is rubbed with smoked sausage cheese, slightly tamped. Put in the refrigerator for at least 30 minutes, so that all the layers are soaked.
  10. Before serving, take the salad out of the refrigerator, remove the ring, decorate with herbs, sprinkle with freshly ground pepper mixture.
    Before serving, take the salad out of the refrigerator, remove the ring, decorate with herbs, sprinkle with freshly ground pepper mixture.
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