Cut the eggplant into cubes, onion in half rings and fry in vegetable oil under the lid until soft, then remove the lid and fry until golden brown. Add the whole garlic and cook for another minute, then remove from heat and discard the garlic.
Add finely chopped dill to the eggplant. Boil eggs in a cool, cool and peel.
Place eggplant in a plate, add coarsely chopped eggs.
Cut the tomatoes into 4 parts and add to the salad.
Salad and pepper to taste, add mayonnaise, mix and serve.
Eggplant and egg salad with tomatoes is incredibly tasty, juicy and unusual. It is perfect for a festive table, for a picnic or just for a snack. Cooking is quite simple and fast, I recommend taking mayonnaise light as the oil from the frying remains on the eggplant. Add pepper and greens to taste, dill can be replaced with parsley or green onions.