Enjoying the last of the eggplants, are another one of the found on the Internet recipes! The salad is relatively unusual and very tender, despite the sharpness!
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Prick eggplant with a fork in several places (that didn't explode when baking) and bake in the oven about 180-200 degrees for 20-30 minutes. I baked four of them, but the salad took three, and the fourth I froze.
By the way, last year I found this recipe freezing eggplant: http://www.povarenok .ru/recipes/show/303 96/. This is a real find. This year I namorozila a lot of them and now in winter I often prepare this salad!
Eggs to boil. Cool eggs and eggplant.
From eggplant to remove the peel and cut into cubes.
Eggplant salt and drizzle with Apple cider vinegar, add the crushed garlic and mix well.
Put on plate, pour vegetable oil.
Cut tomatoes into cubes.
Tomatoes salt and spread on eggplant. In the process, "ripening" of the salad, the tomatoes will give the juice, which will permeate the eggplant.
Spread top with mayonnaise. As I wrote, mayonnaise I have a home. The beauty of this salad is that the mayonnaise spread only one layer. This is quite enough!
On top of tomatoes grate on a coarse grater eggs.
Then grated on a coarse grater cheese.
Nuts MCPFE, clean and grind in a mortar or in any other way.
Sprinkle with nuts salad and put into the fridge for at least 1 hour
Lettuce leaves are very unusual and delicate!
Personally, I fell in love with it and I will do often! I hope you will too!