Eggplant salad



Eggplant – 1 kg

Tomatoes – 1 kg

Cheese – 300-400 g

Garlic – 7 cloves

Greens – 1 bunch

Mayonnaise – 1 small pack

Sour cream – 250-300 g

Oil – a couple of spoons

  1. First you need to prepare all the ingredients. Rub the cheese on a coarse grater.
  2. Cut the tomatoes into medium slices.
  3. Using a crush for garlic we crush garlic or just chop it very finely.
  4. Cut the eggplant, a little larger than the tomatoes.
  5. Cut the greens. We take greens that we like more.
  6. Fry eggplant. I do not fry them one by one, but all together in a deep frying pan.
  7. While the eggplants are cooked, make the sauce. Mix sour cream, mayonnaise, add garlic and herbs.
  8. In the dish, i.e. salad bowl (it should be with a flat bottom and sides, since the appetizer is made in layers), lay the eggplant on the bottom (I will have 2 layers, so I lay out half of the fried eggplant).
  9. We coat the eggplant layer with the sauce prepared by us.
  10. On the eggplant and sauce spread the tomatoes.
  11. We also coat a layer of tomatoes with our sauce.
  12. Now, sprinkle with grated cheese tomatoes and sauce.
  13. Next, the layers are repeated, or you can make one layer of ingredients.
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