Peel the eggplant and cut into cubes, pepper straws.
Put the eggplant and pepper in a sufficient amount of vegetable oil to fry.
Eggplants do not need to be soaked and pre-kept in salt. Boiled eggs grate on a coarse grater, chop the greens, cut the tomato into slices or slices.
Pass the peeled nuts through a fine sieve of a meat grinder or use a blender.
Add adzhika, suneli, salt and garlic grated on a coarse grater to the nuts.
Pour in the boiled chilled water, and mix our sauce thoroughly with a spoon.
The consistency is like sour cream.
You can add a little more water if you want a more liquid sauce. Adjust the amount of adzhiki yourself, we like it sharper.
Ready eggplant with pepper to cool and get a slotted spoon, add to the salad.
Season with the nut sauce and gently mix the salad.
Let the salad stand for at least half an hour.
For serving, you can use lettuce leaves.