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Salad with eggplant and cheese

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Salad with eggplant and cheese

Another piquant, unusual eggplant salad. Hot, spicy and very tasty. A minimum of components and an excellent result is guaranteed. Indifferent at your table will remain. Help yourself!!!


Cooking time- Number of servings-

Ingredients for Salad with eggplant and cheese




Step-by-step instruction of cooking Salad with eggplant and cheese


Step 1

Eggplant cut into slices and fry in vegetable oil on both sides. Ready eggplant spread on paper towels to glass the excess oil. 
Onion cut into half rings and marinate for 15-20 minutes. 
For marinade: in water, add sugar and vinegar, stir and put our onions.Eggplant cut into slices and fry in vegetable oil on both sides. Ready eggplant spread on paper towels to glass the excess oil.
Onion cut into half rings and marinate for 15-20 minutes.
For marinade: in water, add sugar and vinegar, stir and put our onions.


Step 2

To the greens add the eggplant, sliced into strips. Stir and taste for salt and seasoning. Add as needed. 
Tomato cut into slices, the cheese in small cubes. The original used Imeretian cheese, but you can substitute soft cheese with a neutral taste, such as mozzarella or unsalted cheese, or feta.To the greens add the eggplant, sliced into strips. Stir and taste for salt and seasoning. Add as needed.
Tomato cut into slices, the cheese in small cubes. The original used Imeretian cheese, but you can substitute soft cheese with a neutral taste, such as mozzarella or unsalted cheese, or feta.


Step 3

On a plate lay the eggplant with greens, the top plate of tomato and eggplant again. Sprinkle cheese on top and serve.On a plate lay the eggplant with greens, the top plate of tomato and eggplant again. Sprinkle cheese on top and serve.