- eggplant – 2-3 pieces
- tomatoes – 3 to 4 PCs
- pepper – 2 PCs
- mayonnaise (sour cream) – 300 g
- garlic – 2 cloves
- sunflower oil – 100 g
The first thing we need is an eggplant.
Their number depends on the size of your dish.
I take two medium-sized (diameter of my dishes 24 mm)
Them cut into circles 1 cm thick, pour salt and remove for 10-15 minutes.
Let’s prepare the rest of vegetables.
Take 5 small tomatoes, the number also depends on their size, if the tomatoes are large, then take them.
Slice them dice and clean.
Next, take 2 medium bell peppers, remove the stalk, remove the seeds and cut it into small cubes, and tomatoes.
Sliced pepper remove.
While I prepped the vegetables, the eggplant gave the juice.
Drain it, wash eggplant of salt and dry them with a napkin.
Let them fry
Pour into a heated pan with sunflower oil and lay the eggplant.
Fry them on both sides until cooked.
I cover them with a lid, so they are less burning and faster roasting.
While frying the eggplant, prepare the sauce.
Take 300 gr. mayonnaise (I have cream) and 2 cloves of garlic.
Press out the garlic, and mix everything together until remove.
The eggplant has roasted, let them cool down.
Take a flat dish and begin to assemble the salad.
The first layer will be eggplant, stacked them tightly, to avoid gaps therebetween.
Grease them with the sauce.
Next a layer of tomatoes.
Put them and is also lubricated by the sauce.
The penultimate layer of pepper, with them comes also
The final layer and decoration is parsley.
Sprinkle it hard, if you don’t like parsley, then replace it with any greens.
Our salad is ready. You can give him about 10 minutes to brew and you can eat.