Warm salad with eggplant and red onion

General principles of preparation - salad with eggplant and tomatoes

When choosing eggplants, you need to inspect the fruits.
Ripe blueberry has a dark purple color. It should be free of stains, dents and scratches. Freshness is checked by light pressure - the hole quickly disappeared, the eggplant is fresh from the field. Eggplants must first be freed from bitterness. The berries, since eggplants are not vegetables, are lightly salted and left for 30 minutes, after which the bitter brine released on them is washed off under running water. Such fruits can then be used for heat treatment. Before adding blueberries to salads, they can be boiled, stewed, fried and baked. It is better to use young fruits that do not have dark and ripe seeds. The skin on the vegetable should be tender, not hard. In most recipes it is not removed, because... it helps keep the pieces beautifully shaped. For the same reason, it is not recommended to cut eggplants very finely. Usually blue ones are cut into cubes, strips, cubes, circles, semicircles or quarters.

Any tomatoes can be used for salads, the main thing is that they are ripe, tasty, juicy, without spots or cracks. Usually tomatoes are used fresh, but sometimes they are heat-treated: blanched, baked, boiled. If according to the recipe they are crushed into a sauce, then it is advisable to use fruits that are crooked, overripe, with cracks, but without mold or rot. If tomatoes need to be cut into slices, then it is advisable to use dense ones, even slightly unripe ones. If you find tomatoes that are sour, watery and tasteless, then add a little sugar to the salad. It will give vegetables a rich and vibrant taste.

Salads are usually seasoned with oil, which should also be given attention. It should not have a musty smell, but be fresh and aromatic.

Roasted vegetables drenched in aromatic dressing. What could be tastier? A wonderful appetizer made from eggplant, tomatoes and cheese, which is absolutely easy to prepare.

Calorie content per 100 g - 36 kcal.
Number of servings - 4
Cooking time - 1 hour

Ingredients:

Eggplants - 2 pcs.
Cheese - 150 g
Tomatoes - 2 pcs.
Sweet red pepper - 2 pcs.
Garlic - 2 cloves
Parsley - bunch
Mayonnaise - 3 tbsp.
Salt - to taste

Step-by-step preparation:

Wash the peppers, dry with a towel and place on the oven rack. Bake them in the oven for 30-35 minutes at 180°C. Then place in a plastic bag, tie it and leave for 10 minutes. Then remove the skin and cut the pulp into strips. Also, for this recipe, you don’t have to bake the peppers, but use fresh ones, simply cut into strips.
Wash the eggplants, cut into slices 1-1.5 cm thick, sprinkle with salt and leave for half an hour to remove the bitterness. Then rinse off the salt, dry and fry on both sides in vegetable oil.
Place some of the cooled fried eggplants on a wide flat plate, season them with garlic passed through a press and brush with mayonnaise.
Place some of the tomatoes cut into bars on top, add a little salt and sprinkle with some of the grated cheese.
Then place half a portion of sweet peppers and coat them with mayonnaise.
Repeat layers in the same sequence. Sprinkle the last layer with finely chopped parsley and ground black pepper.
Place the salad in the refrigerator for 2 hours to soak.

The salad with fried eggplants and tomatoes is very tasty.
It cooks quickly and quickly disappears from the table. Ingredients:

Eggplants - 3 pcs.
Onions - 2 pcs.
Bell pepper - 2 pcs.
Tomatoes - 4 pcs.
Vinegar - 1 tbsp.
Cilantro - bunch
Salt - to taste
Ground black pepper - to taste

Step-by-step preparation:

Wash the eggplants, cut into slices, season with salt and leave for half an hour. Then rinse with water, dry with a paper towel, fry in vegetable oil and cool.
Peel, wash and chop the onions into large half rings.
Peel the peppers from seeds and stalks and cut into strips.
In a frying pan, fry one pepper and onion in oil until golden. Afterwards, cool them. Leave the second pepper fresh.
Place all the prepared vegetables and chopped tomatoes into the salad bowl. Season with salt, pepper, vinegar and vegetable oil. Stir, sprinkle with chopped cilantro and serve.

Everyone is accustomed to the fact that salads are usually served chilled.
We suggest abandoning stereotypes and making a delicious and flavorful hot salad of fresh eggplants with tomatoes. Ingredients:

Eggplants - 3 pcs.
Zucchini - 1 pc.
Tomatoes - 2 pcs.
Onion - 1 pc.
Garlic – 5 cloves
Cilantro - bunch
Olive oil - for dressing
Salt - to taste
Sugar - 0.5 tsp.
Table vinegar - 1 tbsp.

Step-by-step preparation:

Cut the eggplants into large slices, add salt, place in a colander and leave until liquid releases. Afterwards, rinse under running water and wash away any droplets of bitterness. Place them in a frying pan and fry on both sides in hot oil until golden brown.
Rinse the zucchini, cut into the same size as the eggplants and fry in the same frying pan until browned.
Wash the tomatoes and cut into large quarter rings.
Peel the onion, chop it and marinate in vinegar and sugar. Stir and leave to stand for 10 minutes.
Finely chop the greens and garlic.
Place all the vegetables in a large deep salad bowl, add salt and stir.

The simplest vegetables become piquant thanks to aromatic dressing.
The sauce for this salad is prepared from special spices, which give the dish a unique taste. Ingredients:

Eggplant - 1 pc.
Cucumber - 1 pc.
Tomato - 1 pc.
Onions - 1 pc.
Green onions - bunch
Chili pepper - 1/2 pod
Salt - to taste
Vegetable oil - for frying
Turmeric - 0.5 tsp.
Ground red pepper - 0.5 tsp.
Rice vinegar - 1 tbsp.
Dried ginger root - 0.5 tsp.
Garlic - 1 clove
Mustard seeds - 0.5 tsp.

Step-by-step preparation:

Wash the eggplants, cut into cubes, sprinkle with turmeric, ground red pepper and mix thoroughly so that all the pieces are evenly coated with spices. Leave them to marinate for 10 minutes.
Next, fry the eggplants in a frying pan in hot vegetable oil until browned. Place them on a paper towel to remove excess oil.
To make the dressing, crush the mustard seeds in a mortar. It is not necessary to reduce them to a powder state, it is only necessary for them to reveal the aroma.
Combine ground mustard seeds, chopped garlic clove, sugar and ginger. Pour vinegar over everything, stir and set aside.
Remove seeds from the chili pepper and chop finely.
Chop the onions and green onions as well.
Wash the cucumbers and cut into strips.
Cut the washed tomatoes into cubes.
Place all ingredients in a deep cup, lightly add some salt, add oil and mix.

Ingredients:

Beef or veal without meat - 300-400 grams.
Eggplants - 1-2 pcs.
Sweet pepper - 1 pc.
Carrots - 1 pc.
Garlic - 3 cloves.
Parsley - 1 bunch.
Soy sauce - 1-2 tbsp. l.
Olive oil - 3-4 tbsp. l.
Sunflower oil - 1-2 tbsp. l.
Lemon juice - 2-3 tsp.
Sugar - 1 tsp.
Salt pepper.

Similar recipes:

Leave your opinion Cancel reply

Visitors

In contact with

Top rated recipes

Delicious curd waffles (5.00 out of 5)
Chicken breast in the oven with tomatoes and cheese (5.00 out of 5)
Soft and tender cabbage pancakes with kefir (5.00 out of 5)
Recipe for a delicious American coleslaw salad (5.00 out of 5)
Delicious rice with chicken in the oven (5.00 out of 5)
Juicy salad of carrots, apples and cheese (5.00 out of 5)
Easy and Quick Layered Onion Pie (5.00 out of 5)
Chicken breast with sour cream and cheese in a frying pan (5.00 out of 5)

Appetizing snack

Warm eggplant salad is a dish for those who love hearty and healthy food without wanting to give up gastronomic pleasure. Many different appetizers, preparations, and side dishes are prepared with eggplants, but it is in the salad format that these vegetables fully reveal their potential.

There are many original recipes that can be used to prepare a warm salad with eggplant. Meaty and dense, but at the same time tender and light, the flesh of eggplants harmonizes perfectly with other vegetables, meat, herbs, cheeses, and if you complement the dish with a spicy sauce, the pleasure of eating will be difficult to describe in words.

Among the recipes you can find both an all-vegetable warm salad with eggplant and tomatoes, and more hearty options, for example, a warm salad with eggplant and beef. Interestingly, almost any such salad can be eaten either warm or chilled, so you can prepare it in advance.

A mixture of vegetable oil with balsamic or any other vinegar, mayonnaise, and soy sauce is suitable as a dressing for warm eggplant salad. Garlic, honey, all kinds of spices and aromatic herbs will help make the taste of the ingredients more expressive.

Depending on the recipe, a warm salad can be made from either crispy eggplant or stewed eggplant, soft and melting in your mouth. The more you fry eggplants, the tastier they may seem, but the beneficial properties will become much less. Meanwhile, these vegetables contain many B vitamins, potassium, magnesium, calcium, phosphorus, and iron. Stewed eggplants are recommended for diseases of the heart, blood vessels, and liver.

They should definitely be included in the diet of those who want to lose excess weight, because the calorie content of eggplants is only 24 kcal per 100 g, while they perfectly satisfy hunger and help remove excess fluid from the body. A dietary warm salad can be made with eggplants and zucchini, sweet peppers and tomatoes, and add chicken fillet if desired.

Warm salad with eggplants - with meat or vegetables, is ideal for both a family dinner and a formal feast, so you should definitely try to prepare it.

Preparation

A simple recipe that even a beginner can master will help you prepare a hearty and spicy warm salad with eggplant and beef. This salad can be served either as an appetizer or as a separate dish.

Cut the eggplants into medium strips, sprinkle with salt and leave for 15-20 minutes.
Cut the meat into very thin strips, transfer to a heated frying pan with sunflower oil and fry over high heat, stirring constantly.
When the meat is browned, add eggplant to it and continue to fry while stirring.
Cut the carrots into thin strips and add to the ingredients in the frying pan.
Also cut the sweet red pepper into strips and add to the pan when the carrots become softer. Fry for about 2 minutes more.

While the warm salad of eggplant, meat and pepper is preparing, make the dressing. To do this, pour olive oil into a bowl, add lemon juice and soy sauce, crushed garlic and chopped herbs, and a little sugar. Stir everything well and add salt to taste.

Place the finished salad in a salad bowl or serving plates, pour over the dressing and sprinkle with freshly ground black pepper. Serve immediately, although the dish is very tasty when served cold.

By the way, such a warm eggplant salad can be made with any meat, for example, pork and tongue, lamb.

Options

If you want something hearty but light, you can prepare a warm salad with eggplant and chicken. This dish fits perfectly into the everyday menu and will satisfy your hunger during lunch or dinner. This warm eggplant salad includes different vegetables: sweet peppers and tomatoes, carrots and onions, so the taste of the dish is balanced and multifaceted.

Chicken fillet should be cut into strips and fried in hot oil until browned, adding salt and pepper at the end.
Pour the soy sauce over the chicken and mix well, leaving to simmer for another 5 minutes.
Chop the onions, eggplants, carrots and peppers into half rings, cut them into long strips, and cut the tomatoes into large cubes.
Separately fry the onions and carrots, after 5 minutes add the pepper, after another 5 minutes add the tomatoes.
Salt the prepared vegetables, mix and place in a salad bowl with chicken.
Fry the eggplants in oil, add salt, when they become soft and browned, add to the rest of the ingredients.
Mix everything well and serve immediately, sprinkled with chopped herbs.

Warm eggplant salad with cheese turns out amazingly delicious. The recipe for this warm eggplant salad contains tomatoes and sweet peppers, fresh parsley and feta cheese.

Eggplants are cut into cubes and fried in olive oil, at the end they add balsamic vinegar and cook until it evaporates.
This warm eggplant salad can be made with balsamic or wine vinegar.
Add the sweet pepper, cut into large cubes, into the prepared eggplants and fry for a couple more minutes.
Coarsely chop the tomatoes and feta.
Place hot vegetables in a salad bowl, top with tomatoes and cheese.

For a warm salad with eggplant and feta cheese, the ideal dressing is mixed with apple cider vinegar, mustard, honey, sea salt and freshly ground pepper.

The combination of eggplants with tomatoes and peppers is an unconditional classic, perfectly familiar to everyone who has ever tried it. In fact, the vegetable trinity can exist outside the popular French hot dish, becoming part of a warm salad, for example. It is the warm salad of eggplant, peppers and tomatoes that we will talk about in the recipes below.

Recipe for warm salad with eggplant and feta

Ingredients:

onions - 45 g;
garlic cloves - 4-5 pcs.;
eggplants - 430 g;
sweet pepper - 310 g;
— 55 ml;
tomatoes - 420 g;
feta cheese - 55 g;
a handful of parsley.

Preparation

Cut the eggplant into small cubes and season generously with salt. Leave the vegetables for half an hour to remove excess bitterness, then rinse the pieces with cold water and sauté in a small amount of oil until browned. Cut the onions and bell peppers into strips. Simmer the vegetables together in olive oil until they soften, then mix them with the fried eggplant and tomato slices in a salad bowl. Season the dish with wine vinegar and crushed garlic clove paste, add herbs and crumbled feta before serving.

Warm salad with eggplants, hot peppers and tomatoes

Ingredients:

eggplants - 670 g;
a handful of parsley and onions;
tomatoes - 360 g;
hot pepper - to taste;
garlic cloves - 3 pcs.;
juice of 2 lemons;
olive oil - 15 ml;
pomegranate juice - 1 tbsp. spoon.

Preparation

Salt the eggplant pieces and leave for half an hour, then rinse and poach them in olive oil. Combine warm eggplants with tomato slices, plenty of herbs and chopped hot pepper. In a mortar, grind the garlic cloves with sea salt and dilute the resulting paste with the juice of 2 lemons, pomegranate juice and olive oil. Season the dish and taste immediately.

Fried eggplant salad with tomatoes and bell peppers

Let's start with a simple but very tasty recipe that you can cook every day. Especially in the summer, when there is an abundance of suitable products.

Ingredients:

Eggplants – 2 pcs (350 g)
Tomatoes - 2 pcs.
Bell pepper - 1 piece
Dill
Onion - 1 pc.
Garlic - 2 cloves
Sugar - 1 heaped teaspoon
Salt - to taste
Olive oil - 2 tbsp. spoons
Wine vinegar 6% - 1 tbsp. spoon

Preparation:

1. Eggplant is not a vegetable that is tasty to eat raw. For the salad you need to prepare it. In this case, bake.

So we cut off the tails and cut it into rings about 1 cm thick. Place the rings on a baking sheet greased with vegetable oil and put it in the oven, preheated to 200 degrees for 20 minutes.

The top of the rings also needs to be greased with oil so that they do not dry out and remain juicy.

During this time they will brown and become soft.

2. While the main ingredient is baking, prepare the remaining vegetables. Cut the pepper into strips, tomatoes and onions into half rings. Finely chop the greens.

3. Combine all prepared ingredients in one bowl.

4. Prepare the sauce by mixing olive oil with wine vinegar, salt and sugar. To it we add garlic passed through a press.

5. Add dressing to the salad and mix.

Ready. Bon appetit!

Salad with fried eggplants

The following salad assumes that the eggplants are pre-fried. This way the bitterness goes away from them, they become a little drier with a tasty crust. Blue peppers, tomatoes and spicy onions will keep you company in the salad.

Products:

Eggplants – 1 pc. (large).
Onion – 2 pcs.
Bell pepper – 2 pcs. (large, juicy).
Tomatoes – 4 pcs.
Oil for frying eggplants.
Wine vinegar – 1 tbsp. l.
Pepper and salt, herbs.

Algorithm of actions:

Traditionally, peel the eggplants and cut them into circles. Sprinkle with salt, press with your hand and let it drain. Rinse, squeeze, fry on both sides in hot oil.
Wash the peeled onion and cut into strips. Wash the peppers, remove the stems and seeds. In another frying pan, fry the onion and one pepper.
The second pepper is placed raw in the salad. Cut the washed tomatoes.
Mix all the prepared ingredients together, season with wine vinegar (can be replaced with regular vinegar), oil, salt and pepper. Sprinkle generously with parsley.

The summer salad is ready!

Step-by-step recipe for cooking eggplants in Korean

An original spicy salad that will be a wonderful appetizer on the holiday table.

Ingredients:

Eggplants - 4 pieces medium
Onions - 2 pcs.
Garlic - 4 cloves
Bell pepper - 2 pcs.
Carrots - 3 medium pieces
Salt - to taste
Ground black and red pepper
Vinegar essence 70 - 1/2 tsp
Soy sauce - 2 tbsp
Sugar - 1/2 tsp

Preparation:

1. Wash the eggplants, cut off the ends and cut into cubes.

If you have a bitter variety, then you need to first sprinkle them with salt (2 tbsp) and leave for 20 minutes, then rinse thoroughly under running water.

2. Cut peppers and onions into small cubes.

3. Grate the carrots on a special Korean grater, sprinkle with half a teaspoon of sugar and leave for 15-20 minutes so that the carrots release their juice.

4. Place the onions and peppers in a heated frying pan and sauté over medium heat for 3-5 minutes until the onions are soft and golden brown.

5. Add the eggplants to the frying and continue to fry, stirring occasionally for another 12-15 minutes. At the end, add pepper, salt, mix and remove from heat.

6. Transfer the hot eggplants to the carrots, add vinegar, soy sauce and crushed garlic. Mix.

The finished salad can be decorated with sesame seeds.

Bon appetit!

Recipe 6: eggplant and chicken salad (step by step)

A hearty salad with original ingredients. Try it and the combination will surprise you.

chicken breast fillet - 1 pc.;
canned champignons - 200 g;
eggplants - 1 piece;
radishes - 5 pcs;
red onion - 0.5 heads;
soy sauce - 3 table. spoons;
white balsamic vinegar - 2 tablespoons. spoons;
garlic - 3 cloves;
salt - to taste;
ground pepper mixture - to taste;
Italian seasonings (spice) - to taste

Wash the chicken fillet, dry it and cut into small cubes about 1 cm in size.

Wash the garlic, dry and finely chop.

Wash the eggplant, dry and cut lengthwise into thin slices (about 5 mm). Sprinkle salt on top of each plate and leave for 15 minutes. After time, rinse under water and dry.

Wash the radishes, dry them, remove the stem and tail. Cut into thin half rings.

Drain water from canned mushrooms.

Wash the red onion, peel and cut into thin half rings.

Heat a frying pan and fry the eggplant in vegetable oil on both sides at medium temperature until golden brown.

Place the fried slices on a paper towel to remove excess oil.

Then cut the eggplant into small rectangles.

Place the mushrooms in the pan and fry them briefly for about 5 minutes. After time, add red onion and fry until golden brown. Place on a paper towel to remove excess oil.

Place the chopped fillet in a frying pan and fry until half cooked, 3-5 minutes. Sprinkle with French herb mixture. And add chopped garlic, fry for another 2 minutes.

Place fried chicken breast fillet with garlic in a salad bowl, followed by eggplants, then mushrooms and onions and radishes on top.

Prepare the dressing: in a separate bowl, mix soy sauce, white balsamic vinegar and add a mixture of peppers to taste. Olive oil is no longer required since there was enough of it during frying.

Mix carefully, pour the dressing over the salad and place on a plate. I used the cooking ring and as you can see, nothing fell apart.

Vegetable salad from zucchini (zucchini) for the holiday table

Another purely vegetable option with sweet peppers, cherry tomatoes and zucchini. Instead of zucchini, you can use zucchini. Unless, of course, you notice the difference between them. For me personally, it's almost the same thing. This salad looks chic and works well as individual salad servings.

Ingredients:

Eggplant - 1 medium
Zucchini - 1 small
Cherry tomatoes - 6-8 pcs.
Sweet pepper - 2 pcs.
Balsamic vinegar 9% - 1 tbsp
Soy sauce - 1 tbsp
Olive oil - for frying
Fresh basil - 3-4 leaves
Garlic - 4-5 cloves
Salt - to taste

Preparation:

1. This is a very interesting salad recipe in which all the ingredients need to be pre-fried. Roasting dries out and “shrinks” the vegetables, so you need to chop them coarsely.

If the zucchini is very ripe, then remove the peel from it.

Cut the eggplant and zucchini into large slices and fry over medium heat with olive oil for 3-4 minutes on each side. Then place them on a paper towel to remove excess fat and add some salt.

2. Cut the sweet peppers, remove the seeds and membranes, cut them into large pieces and fry them on both sides. For flavor, put a couple of cloves of garlic in the pan, which we then throw away and do not use in further cooking.

3. Lightly fry the tomatoes as well.

4. Prepare the dressing by mixing vinegar, soy sauce, 3-4 cloves of garlic, passed through a press and finely chopped basil leaves.

5. Place the prepared vegetables on a serving plate and pour the prepared dressing on top. Ready. No need to stir.

Bon appetit!

Delicious appetizer with tomatoes and garlic

One of the most popular combinations for eggplant dishes is tomatoes and garlic. Delicious. And it’s not at all difficult to prepare.

Ingredients:

Eggplant - 2 pcs.
Tomato 2-3 pcs
Boiled eggs - 4 pcs
Garlic - 2 cloves
Basil - to taste
Mayonnaise - to taste
Ground black pepper - to taste
Salt - 0.5 tsp
Vegetable oil - for frying

Preparation:

1. Cut the eggplants into strips and fry in vegetable oil until golden brown.

There is no need to dump everything into the frying pan at once; fry in small batches so that the straws lie in only one layer.

2. Place the finished eggplants on a plate, add chopped garlic to them, stir and wait until they cool.

Ready. Bon appetit!

Salad of eggplant, tomatoes, cheese and nuts

Ingredients

2 eggplants;
2 tablespoons vegetable oil;
2 tablespoons soy sauce;
1–2 cloves of garlic;
a handful of walnuts;
3 tomatoes;
150 g cheese;
ground black pepper - to taste;
a few sprigs of green onions.

Preparation

Cut the eggplants into small cubes and place in a frying pan with heated oil. Fry, stirring occasionally, for about 15 minutes. Pour in soy sauce, cook for a couple more minutes and cool.

Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all ingredients, sprinkle with pepper and garnish with chopped green onions.

12 delicious eggplant dishes →

Eggplant with egg and pickled onions

A simple but very tasty recipe that tastes so much like mushrooms that if guests don’t know about the composition, they are unlikely to guess.

Ingredients:

Eggplant - 2 pcs.
Boiled eggs - 5 pcs
Onion - 1-2 pcs
Sugar - ½ tsp
Salt - ½ tsp
Mayonnaise - 2 tbsp
Vinegar 9% - 2 tbsp
Vegetable oil for frying

Preparation:

1. Cut the eggplants into cubes and fry over medium heat until soft. Fry in portions so that there is no more than one layer in the pan.

2. Cut the onion into half rings and place in a deep bowl. Add salt, sugar and vinegar to it. Pour 1 cup of boiling water into a bowl, stir and set aside until it cools.

The water cools down long enough for the onions to pickle.

3. Assemble the salad by combining eggplants, sliced eggs and pickled onions in one bowl. Lightly salt and pepper, add mayonnaise and mix.

Done, bon appetit.

How to make eggplant and sweet pepper salad

With the arrival of mid-summer, huge mountains of vegetables appear on the markets: purple eggplants, red tomatoes and colorful peppers. These vegetables not only go side by side in the market, they are good together in various dishes. Here is a recipe for a salad of blueberries and peppers, and this dish can be tasted immediately or rolled up for the winter (increasing the proportions). Products:

Eggplant – 1 kg.
Carrots – 2 pcs.
Pepper – 3-4 pcs.
Red onion – 1-2 pcs.
Garlic – 5-6 cloves.
Sugar – 2 tbsp. l.
Vinegar – 2-3 tbsp. l.
Vegetable oil, salt and pepper to taste (for rolling 0.5 tbsp. oil per 3 kg of eggplants).

Algorithm of actions:

Start with eggplants. Peel the vegetables and boil for 5 minutes. Make transverse cuts and place under pressure. The excess liquid will go away, and with it the bitterness.
While the eggplants are under pressure, you can prepare the remaining vegetables. Peel the carrots and chop using a Korean carrot grater. Peel the pepper, rinse, cut into strips. Chop the onion into strips.
Combine all vegetables, pour vinegar, add pepper, salt, garlic, sugar. Heat the vegetable oil thoroughly in a frying pan and pour it over the vegetables. Place in the refrigerator to marinate (about 6 hours).

If you prepare this salad for the winter, then you do not need to put it in the refrigerator; on the contrary, put it in sterilized containers. Additionally sterilize and seal.

“Eggplant Paradise” - delicious treats for every day

Awesome recipe. And at the same time not at all complicated. You can cook it every day - it doesn’t get boring at all.

Ingredients:

Medium eggplants - 3 pcs.
Large onion - 1 piece
Large carrots - 1 piece
Large tomato – 1 pc.
Garlic - 3 cloves
Sour cream – 100 g
Mayonnaise - 150 g
Greens for decoration
Vegetable oil

Preparation:

1. Cut the eggplants into rings 7-8 mm thick and fry in a frying pan with vegetable oil on both sides until golden.

Cut the onion into half rings and fry until soft in another frying pan.

2. Grate the carrots on a fine grater and place them in a thin layer on a serving plate. Add only half of the prepared amount.

3. Lubricate the carrots with dressing obtained by mixing mayonnaise and sour cream with the addition of chopped garlic. Place a layer of onion on top. We use only half of what is cooked.

5. Then comes the second half of the grated carrots, which also needs to be greased with dressing. And the last layer is thin slices of tomato. Decide for yourself whether to close them with dressing or not.