Eggplant and tomato layered salad

Ingredients for 6 servings:

• 1 large eggplant(s), sliced
• 3 m.-sized tomato(s), sliced
• 2 m.-sized carrot(s), grated
• 1 medium-sized onion(s), finely diced
• some oil for frying
• ½ jar mayonnaise
• 2 clove(s) garlic, squeezed
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

according to mom’s recipe – Russian cuisine – simple yet festively delicious

Salt the sliced ​​eggplant and place it on a napkin. Brown it on both sides in very hot oil, then return it to the napkin. Slice the tomatoes and set aside. Fry the grated carrots and onions in the same pan, adding a little more oil if necessary. Season with salt and pepper. In a small bowl, mix the mayonnaise with the crushed garlic, adding a little more salt and pepper if desired. Now, in a suitable bowl (preferably glass, about 10 cm high, as the layers are easy to see), layer the ingredients in this order until all the ingredients are gone: eggplant – tomatoes – carrots – garlic mayonnaise – eggplant – tomatoes – carrots… Make sure the tomatoes are the last layer, and sprinkle with fresh parsley if you have them, if you like. Let the layered salad marinate well. Tip: Sometimes I prepare everything exactly like this, but instead of layering it in a bowl, I make little towers in exactly the order described directly on the plates. It also looks great and tastes delicious as a starter or side dish.