Mystery Eggplant Salad with Tomato and Cheese

Quick to prepare and unusual tasting salad. When guests come to me and I serve this salad, they do not immediately understand what it is made from. And the “Riddle” salad is made from baked eggplants, eggs, cheese and tomatoes.
cook time: 50 min
Nora Vaughn
Mystery Eggplant Salad with Tomato and Cheese

Nutrition Facts (per serving)

151
Calories
13g
Fat
3g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Tomatoes 3 pc
Eggs 3 pc
Hard cheese 70 g
Mayonnaise 100 g
Greenery to taste
Eggplant 1 pc

Recipe instructions

Step 1

Step 1
Letʼs prepare all the ingredients, wash the vegetables, boil the eggs. Peel the eggplant, cut into medium cubes and season with salt at the rate of 1 teaspoon of salt per 1 eggplant. Leave for 15 minutes.

Step 2

Step 2
We rinse the eggplant from salt, dry it with towels, and place it on a baking tray lightly greased with vegetable oil. Preheat the oven to 200 degrees and place the baking sheet with the eggplant in it for 20 minutes, during which time it should bake well and become soft. Transfer the baked eggplant to a plate and let it cool.

Step 3

Step 3
Add ground black pepper and mayonnaise to the cooled eggplant to taste, do not add salt, mix thoroughly, let it brew for a while. During this time we prepare other ingredients. Three eggs on a coarse grater, cheese on a fine grater, cut the tomato into cubes and remove excess liquid.

Step 4

Step 4
We form the salad: put the eggs grated on a coarse grater in the first layer, add salt on top. Place the second layer of eggplant and mayonnaise.

Step 5

Step 5
The third layer is tomatoes, salt this layer and apply a mayonnaise mesh. Place a fourth layer of cheese and decorate the salad as desired.

Step 6

Step 6
I decorated it with tomato and parsley and dill. Let the puff salad brew for half an hour and serve. Delicious juicy, unusual, seasonal salad “Riddle” is ready! Bon appetit!

Additional rubrics

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