Ingredients:
1 large eggplant
1 large tomato
2 eggs
hard cheese
garlic
mayonnaise
walnuts
Preparation:
First, we need to prepare the eggplant, there are three options:
- bake in the oven, wrapped in foil;
- boil in salted water;
- fry in vegetable oil, removing the skin, cutting into cubes, salting, and crushing a clove of garlic.
If you boiled or baked the eggplant, after it cools down, remove the skin, cut it into cubes, crush a clove of garlic, drizzle with olive or vegetable oil, salt, and let it sit for a while.
Assembling the salad, lay a layer of eggplant at the bottom of the dish, on top of it the tomato, which we also cut into cubes, spread with mayonnaise, the next layer is grated boiled egg, which we cover with grated cheese and generously sprinkle everything with crushed nuts.
For those who like heartier and more mayonnaise-rich salads, I recommend spreading several layers, as I only have one ball of mayonnaise, we prefer it that way. Enjoy your meal!
