Eggplant salad

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Required ingredients:

1. Eggplant - 4 pcs
2. Eggs - 4 pcs
3. Tomatoes - 5 pcs
4. Dill - 0,5 bog
5. Garlic - 6-7 pieces
6. Flour - 1 tbsp
7. Salt

Preparation:

Eggs, flour and salt are put in a bowl and mixed. Eggplants are cut into strips 5–7 cm thick and dipped in the egg mixture and fry in a pan, oil on both sides until golden brown.

Tomatoes are removed from the grater or meat grinder. Dill and garlic finely chopped. Add salt and red pepper powder to taste and mix.

Roasted and chilled eggplants are stacked on a plate. Top with tomato mixture and garnish with dill.

Bon appetite!