Salad from eggplants “Peacock’s feather”

Today we will cook an amazing cold salad – side-dish from eggplants.

Combination of eggplants with melted cheese and sauce mayo with garlic will garnish your table. This salad goes well for supper. Such a side-dish is cooked easily and fast, at the same time it looks amazing among all the rest that is on the table. A side-dish from roasted eggplants is simple and incredibly tasty.

List of ingredients

• Eggplants – 1-2
• Sweet pepper – 1
• Fresh cucumber – 1
• Olives – 20
• Melted cheese – 2
• Hard-boiled eggs – 2-3
• Garlic — 2-3 cloves
• Mayo – optional
• Salt, powdered black pepper
• Parsley
• Oil to roast

Cooking process

1. Wash well eggplants (choose big ones). Cut them into rings of 5 cm.
2. Heat a pan with oil and roast the eggplants till they get golden.
3. Put them on a plate with paper napkin to drain.
4. Add salt.
5. Grate the hard-boiled eggs, then put into deep bowl.
6. Grate the melted cheese (freeze them in advance), then add to the eggs.
7. Mix the mayo with mashed up garlic.
8. Add the mayo-garlic to the eggs. Toss well.
9. Cut the cucumber into thin rings of 1-2 mm, while the eggplants are cooling.
10. Cut the yellow or red sweet pepper into small pieces.
11. Cut the olives in 2.
12. Now start creating the salad. It’s better to use an oval dish.
13. Spread the eggs-cheese filling on the eggplants, then put on the dish.
14. Garnish the salad with the sweet pepper rings, then a cucumber ring and put an olive on it. Then add parsley.

Bon Appetite!