Ingredients

Title Value
1. Eggplant 1 PC.
2. Bulb onions 1 PC.
3. Chicken egg 2 PC.
4. Cherry tomatoes 4 PC.
5. Garlic 1 clove
6. Dill 10 Column
7. Mayonnaise 1 art. l
8. Vegetable oil 2 art. l
9. Black pepper taste
10. Salt taste

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

Add finely chopped dill to the eggplant. Boil eggs in a cool, cool and peel.

1. Stage. Add finely chopped dill to the eggplant. Boil eggs in a cool, cool and peel.

3. Stage

Place eggplant in a plate, add coarsely chopped eggs.

1. Stage. Place eggplant in a plate, add coarsely chopped eggs.

4. Stage

Cut the tomatoes into 4 parts and add to the salad.

1. Stage. Cut the tomatoes into 4 parts and add to the salad.

5. Stage

Salad and pepper to taste, add mayonnaise, mix and serve.

1. Stage. Salad and pepper to taste, add mayonnaise, mix and serve.

6. Stage

Bon Appetit!!!

7. Stage

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.