Ingredients

Title Value
1. Eggplant 1 PC.
2. Carrot 1 PC.
3. Bulb onions 1 PC.
4. Tomatoes 1 PC.
5. Hard cheese 20 gram
6. Garlic 1 clove
7. Mayonnaise 2 tbsp
8. Dill 2 twig
9. Spice 2 twig

Cooking

1 . Stage

Peel the eggplant, cut into slices and fry both sides in vegetable oil. Place on a paper towel to drain the excess oil. Dill finely chop and mix with mayonnaise, minced garlic and pepper. Mix our dressing. Leave a bit of shredded dill to decorate the salad.

1. Stage. Peel the eggplant, cut into slices and fry both sides in vegetable oil. Place on a paper towel to drain the excess oil. Dill finely chop and mix with mayonnaise, minced garlic and pepper. Mix our dressing. Leave a bit of shredded dill to decorate the salad.

2 . Stage

Cut the onion into half rings, grate carrots on a coarse grater. Fry the vegetables until soft and cooked. Tomatoes cut into thin rings, grate cheese on a fine grater (I have suluguni).

1. Stage. Cut the onion into half rings, grate carrots on a coarse grater. Fry the vegetables until soft and cooked. Tomatoes cut into thin rings, grate cheese on a fine grater (I have suluguni).

3 . Stage

Lay out the salad in layers: 1) eggplant + sprinkle with salt and grease the dressing 2) lay out the carrots and onions

1. Stage. Lay out the salad in layers: 1) eggplant + sprinkle with salt and grease the dressing 2) lay out the carrots and onions

4 . Stage

3) repeat the first and second layer 4) put the tomatoes + dressing 5) sprinkle with grated cheese and shredded dill

1. Stage. 3) repeat the first and second layer 4) put the tomatoes + dressing 5) sprinkle with grated cheese and shredded dill