Layered Eggplant Salad

Ingredients

• 1 Large eggplant (diced)
• 1 Large onion
• 1 Large carrot
• 3 Hard-boiled eggs (grated)
• 1 упаковка Druzhba processed cheese (grated; package size not specified)
• Light mayonnaise (to taste; drizzle between the layers)
• Vegetable oil (a little for sautéing the onion and carrot)
• Salt (to taste; a little for the eggplant)
• Water (a small amount for simmering the eggplant)

Steps

1. 1

   Dice the eggplant. Gently simmer it in a frying pan with a little water and no oil, and season lightly with salt.

2. 2

   Place the cooked eggplant in the bottom of a salad bowl or another serving dish. Drizzle with light mayonnaise (or spread it on if using mayonnaise from a jar).

3. 3

   Sauté the onion and carrot in a little vegetable oil until softened.

4. 4

   Arrange the onion and carrot as the second layer and drizzle with mayonnaise.

5. 5

   Grate the hard-boiled eggs and add them as the third layer.

6. 6

   Drizzle another layer of light mayonnaise over the eggs.

7. 7

   Grate the processed cheese and spread it on top as the fourth layer. Do not add any more dressing to the salad.

8. 8

   Refrigerate the salad for 30 minutes to let the flavors meld.

9. 9

   Remove the salad from the refrigerator and serve.

Notes

The author recommends choosing processed cheese with a good ingredient list. The audio transcript also says that if homemade mayonnaise turns out too thin, it can be thickened with an extra egg white or a whole egg; this is an optional tip, and no separate mayonnaise recipe is provided. The cheese package weight and the exact amounts of mayonnaise, oil, salt, and water are not specified.

Nutrition per serving

• salad
• main course
• layered
• gluten-free
• sugar-free
• home cooking
• meat-free