Hot salad with eggplants
Description
A simple dish to prepare. This hot eggplant salad can easily replace a main course. The salad is quick and easy to make, and the quantity of ingredients can be easily adjusted depending on the servings. Serve chilled.
Instructions
- 1
Step 1
1. Remove the stems from the eggplants and slice them into pieces about 1 cm thick. Salt the slices, place them in a bowl, and put a weight on top. Let them sit to draw out the bitterness and allow the eggplants to release their moisture.
- 2
Step 2
2. Meanwhile, finely chop the onion and coarsely grate the carrot. Sauté in oil until soft and golden brown. Transfer the vegetables to a bowl and drain the oil.
- 3
Step 3
3. Fry the eggplants on both sides.
- 4
Step 4
4. Mix mayonnaise with garlic passed through a press and chopped herbs.
- 5
Step 5
5. Place the fried eggplants in a salad bowl and spread them with the mayonnaise mixture. Put the fried vegetables on top, then another layer of eggplants with mayonnaise and another layer of vegetables. Continue layering until all ingredients are used up. Finish with a layer of eggplants.
- 6
Step 6
6. Garnish the salad with tomato slices and parsley sprigs. Cut the salad into triangles with a sharp knife, like a cake, and transfer to individual plates, trying to maintain the shape. The salad can be served hot or cooled.