Riddle salad with tomatoes, cheese and eggplants

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Let's 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.

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.

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.

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.

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.

6. STEP 6

   

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