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Salad Riddle with tomatoes cheese and eggplant

"Riddle" Salad with Tomatoes, Cheese and Eggplant

A quick-to-make salad with an unusual taste. When guests come over and I serve this salad, they can't quite tell right away what it's made of. The "Riddle" salad is made from baked eggplant, eggs, cheese and tomatoes.

Natalia Vasilenko

Recipe author

Salad Riddle with tomatoes cheese and eggplant

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Eggs

Hard cheese

Mayonnaise

100

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 59 % 13 g

Carbohydrates 14 % 3 g

151 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Prepare all the ingredients, wash the vegetables, and boil the eggs. Peel the eggplant, cut it into medium batons, and salt it at a rate of 1 teaspoon of salt per eggplant. Leave for 15 minutes.
Step 2:

Rinse the salt off the eggplant, pat it dry with towels, and place it on a baking sheet lightly greased with vegetable oil. Preheat the oven to 200°C and bake the eggplant for 20 minutes; in that time it should bake through and turn soft. Transfer the baked eggplant to a plate and let it cool.
Step 3:

Add ground black pepper and mayonnaise to the cooled eggplant to taste — no salt — mix thoroughly and let it sit a little. Meanwhile, prepare the other ingredients. Grate the eggs on a coarse grater and the cheese on a fine grater, dice the tomatoes and drain off the excess liquid.
Step 4:

Assemble the salad: for the first layer, spread the coarsely grated eggs and salt the top. For the second layer, add the eggplant with mayonnaise.
Step 5:

The third layer is tomatoes; salt this layer and pipe on a lattice of mayonnaise. The fourth layer is cheese — then decorate the salad as you like.
Step 6:

I decorated mine with tomato and parsley and dill. Let the layered salad rest for half an hour, then serve. Our delicious, juicy, unusual, seasonal "Riddle" salad is ready! Bon appétit!

During the season when delicious, healthy vegetables ripen, I often make all sorts of dishes with them. A colleague shared this salad recipe with me, and the first time I made it, I loved it. The salad is unusual in that many people don't immediately recognize the taste of baked eggplant — some mistake the eggplant for mushrooms, and once I was even asked whether it was chicken. So whenever new people come to visit, I often make this salad. The guests enjoy trying something new, and I enjoy seeing whether they'll guess what it's made of. The salad turns out tasty and filling, and I hope you'll like this simple, mysterious recipe.