Eggplant and Tomato Layer Salad

Summary

Ingredients

• 1 large eggplant (s), sliced
• 3 medium tomato (s), sliced
• 2 medium carrot (s), grated
• 1 medium onion (s), finely diced
• some oil, for frying
• 0.5 ½ glass mayonnaise
• 2 cloves garlic, pressed
• salt and pepper

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Instructions

1. Salt the sliced eggplant and lay it out on a napkin. Fry in really hot oil on both sides, put back on the napkin. Cut the tomatoes into slices and set aside. Fry the grated carrots with the onions in the same pan, adding a little more oil if necessary. Season with salt and pepper. Mix the mayonnaise with the pressed garlic in a small bowl, add a little salt and pepper. Now in a suitable bowl (preferably made of glass, about 10 cm high, because you can then easily see the layers) in this order, until there are no more ingredients: Eggplant - tomato - carrot - garlic mayonnaise - eggplant - tomato - carrot Make sure that the last layer is the tomatoes, if available and sprinkle with fresh parsley to taste. Let the layered lettuce steep. Tip: Sometimes I prepare everything exactly like that, but don`t layer it in a bowl, but make little turrets in the exact order as described directly on the plates, also looks great and tastes delicious as a starter or side dish.