Eggplant salad
Description
The recipe won't take much time. Vegetable salads are the lightest, especially if the vegetables are pre-treated slightly. For example, in this recipe, eggplants should first be baked in the oven until cooked through, so they become softer and lose their bitterness. The salad turns out quite filling thanks to grated cheese, eggs, and mayonnaise. If desired, mayonnaise can be replaced with thick sour cream to make the salad healthier. You can serve the salad either in individual portions or arrange it in
Instructions
- 1
Step 1
1. Make a cross-shaped incision on top of each tomato. Transfer the tomatoes to a bowl, pour boiling water over them, and after a minute remove their skins.
- 2
Step 2
2. Cut the tomatoes into cubes, transfer to a sieve and let the excess liquid drain. Chop the nuts with a knife, grate the eggs and hard cheese on a coarse grater. Rinse the eggplants, dry them, and prick them in several places with a toothpick.
- 3
Step 3
3. Place the eggplants in a baking dish and bake in a preheated oven at 200 degrees for 30 minutes. Remove the eggplants from the oven, peel off the skin, cut them open, and let them cool.
- 4
Step 4
4. Cut the cooled eggplants into cubes, add minced garlic, a pinch of salt, and mix. Assemble the salad: grease a removable mold with vegetable oil and place it on a plate with the bottom part facing up.
- 5
Step 5
5. Place the eggplants, chopped nuts, and spread mayonnaise over them. Top with tomatoes, salt them, and also spread mayonnaise over them.
- 6
Step 6
6. Place the eggs grated on a coarse grater, spread mayonnaise over them again, and sprinkle with grated cheese. Cover the salad with plastic wrap and refrigerate to marinate.