Delicious, bright, juicy salad. Quite hearty, moderately spicy and creamy. At the same time delicate and harmonious. Help yourself!
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Eggplant clean, cut into slices and fry both sides in vegetable oil. Spread on paper towel to glass the excess oil. Dill finely chop and mix with mayonnaise, garlic skip through the press and pepper. To mix our dressing. A little chopped dill to leave for decorating salad.
Onion cut into semi-rings, carrots to grate on a coarse grater. Sauté the vegetables until cooked and soft. Cut the tomatoes into thin slices, cheese to RUB on a small grater ( I had pork).
We spread the salad layers:
1) eggplant+ sprinkle with salt and oil dressing
2) put the carrots, onion,
3) the first and the second layer to repeat
4) place the tomatoes +dressing
5) sprinkle with grated cheese and chopped dill