KosherVeganEggplantsSaladsSide dishesTomatoes

Layered eggplant salad

Name: Layered eggplant salad
Ingredients: Eggplants (preferably marbled or white, they are more tender) — 2 pcs (long); Ripe large tomatoes — 2 pcs; Sweet onions — 1 pc; Garlic — 2-3 cloves; Chopped herbs to taste (originally dill, but you can use any other; a mixture of tarragon and green coriander works well; parsley only if it is not hard) — 1-2 handfuls; Freshly ground black pepper, salt; Olive oil

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Ingredients

Eggplants (preferably marbled or white, they are more tender) — 2 pcs (long)
Ripe large tomatoes — 2 pcs
Sweet onions — 1 pc
Garlic — 2-3 cloves
Chopped herbs to taste (originally dill, but you can use any other; a mixture of tarragon and green coriander works well; parsley only if it is not hard) — 1-2 handfuls
Freshly ground black pepper, salt
Olive oil

Method

Slice the eggplants, fry on both sides in a thick frying pan with a bit of oil, set aside on a napkin, and let cool.

Cut tomatoes and onion rings into thin slices.

Finely chop the garlic and herbs and mix.

Take a cake pan and line it with cling film. In this pan, we assemble the salad: Layer the ingredients in the following sequence, repeating until all the ingredients are used up.

eggplant
onion rings
salt and pepper, drizzle with olive oil
herbs with garlic
tomatoes
salt and pepper, drizzle with olive oil
herbs with garlic

Leave the salad in the refrigerator for at least a couple of hours or even overnight, then cover the top of the pan with a flat plate and turn it over to shake the salad out of the pan. Be careful with the juice that accumulates in the mold; you need to save it and pour it on top of the salad on the plate (in general, salad juice is the most delicious thing).

Serve as a separate dish or a side dish for meat or poultry.