Eggplant salad

Ingredients for 8 servings:

• 2 eggplant(s)
• 1 cup flour, approx.
• 3 eggs
• salt and pepper
• Paprika powder
• n. B. Herbs as desired
• Oil for frying, e.g. sunflower oil
• 3 cups of natural yogurt
• 2 tbsp mayonnaise
• some balsamic vinegar
• 2 cloves garlic
• 500 g cherry tomatoes
• 3 packs of mini mozzarella
• basil

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

the party hit

Wash the eggplants and cut into slices about 1 cm thick, preferably a little thinner than too thick. Put the flour in a bowl. In a second bowl, whisk the eggs and season with salt, pepper, paprika, and herbs if desired. Coat the eggplants first in flour, then in the egg. Fry on both sides in hot oil in a pan (use enough oil to come up to about 1 cm deep in the pan; it needs to fry a little). Let cool on kitchen paper. Mix the yogurt and mayonnaise, season generously with salt, pepper, paprika, and balsamic vinegar. Peel the garlic and press it into the yogurt mixture. Mix well. Tip: Both can be prepared the day before and stored in the refrigerator! Dice the eggplant slices. Wash the tomatoes, halve or quarter them (depending on their size). Drain the mozzarella and halve them. Chop/chop the basil (amount as desired). Combine everything in a large bowl, top with the yogurt cream, mix well, and enjoy. Variation: For this, use regular-sized tomatoes and large mozzarella balls. Slice the tomatoes and mozzarella (I recommend using an egg slicer for mozzarella). Spread some of the yogurt mixture on an eggplant slice, top with a slice of tomato and mozzarella, a basil leaf, and garnish with balsamic vinegar. If you don’t like eggplant, you can use zucchini. This salad can be prepared any time of year and for any occasion.