Another option for a delicious eggplant salad. Salad in the summer light and beautiful. Unlike other salads with its tenderness, delicate mint-garlic aftertaste, the dressing is only olive oil. If you want a pronounced taste, add lemon juice.
Cut the eggplants into circles, sprinkle with salt -so when frying, the eggplants will absorb less oil - and leave for 30 minutes.
Blot the eggplants with a paper towel and fry on the grill pan on both sides.
Cut the eggplants into wide strips as they cool.
Finely chop the mint and sprinkle with eggplant.
Add black pepper.
Cut the garlic as small as possible and pour it into the eggplant.
Tear up the mozzarella and add it to the eggplant.
Add the cherries, cut in half.
Pour over the olive oil. Stir.
Adjust the taste.
Put in the refrigerator for an hour.
