Food Recipes Hub

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.

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

Instructions

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.
Tomatoes cut into cubes and throw on a sieve to glass excess liquid.
Wash off the eggplant, squeeze it out, soak it with a paper towel, brush it with oil and bake it in a convenient form for 20 minutes at 200 degrees.
We collect the 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.
Add to the eggs chopped green onions, salt (do not over-salt!!!), mix.
On a plate (dish) put the cooking ring (split form), put the bottom layer of eggs with green onions, lightly tamp.
Ready eggplants are allowed to cool, add mayonnaise (sour cream or yogurt), squeeze out garlic, mix. Put the next layer.
Next, put a layer of tomatoes. Excess liquid is not needed, but tomatoes will also soak the eggplant due to the juice.
The last layer is rubbed with smoked sausage cheese, lightly rammed. Put in the refrigerator for at least 30 minutes, so that all the layers are soaked.
Before serving, take the salad out of the refrigerator, remove the ring, decorate with herbs, sprinkle with freshly ground pepper mixture.