Prepare the eggplant incredibly tasty and delicate Konotop salad. Recipe

“The delicate taste of eggplant, the aroma of garlic, juicy carrots and onions are combined with eggs and a melted cottage cheese in a delicate mayonnaise. Ideal for a festive table or family dinner,” the blogger announced the dish.

Products

• 2 eggplant;
• 4 cloves of garlic;
• 1 carrots;
• 2 bulbs;
• 3 boiled eggs;
• 2 melted cheese;
• salt – to taste;
• mayonnaise – for refueling.

Cooking

1. Peel the eggplant and cut into cubes. Fry in vegetable oil until cooked. At the end add grated garlic.
2. Prepare a frying of carrots and onions. Leave it to cool.
3. Form a salad by laying eggplant in layers of eggplant, roasting, grated eggs and grated melted cheese. Lubricate each layer with mayonnaise.
4. Old the salad for an hour in the hoodie so that it is leaning