Pre-wash and clean vegetables and herbs (eggplant, onion, garlic, dill, parsley, lemon). Eggplant cut into half rings, put in the pot, fill with water (I to save time – just boiling water) and put on to cook. When they boil add 2 tbsp salt and cook for 5-7 minutes.

At this time, prepare the dressing. Onions (my Crimea) cut into half rings, chop the garlic and herbs. Add lemon juice, honey (neutral taste, better – may, or sugar), Apple cider vinegar (homemade), salt, black pepper, and vegetable oil (in my case – sunflower fragrant, and You add your favorite, or you can do without it, but butter tastes better). Mix.

Once the eggplants are cooked (do not overcook them less), drain the water and allow them to cool slightly and then pour dressing and mix. You can try (even insist – try it!) them from already cold and adjust for balance of salt, acid and sweetness. Put them in the refrigerator for 12 hours (min - 6). Periodically stir.

Our salad is ready! When needed take out of the refrigerator. We may feature it in this form.

Or a carrot.

But adding to the eggplant and fresh vegetables (cucumber, tomato, bell pepper) and herbs, Dosaev taste and loaded with fresh sweet butter, You will receive a salad "Baku". If you stood there and soaked in an hour it only gets tastier it even more pleasant to me, can be prepared in advance. And bring on the barbecue!

Bon appétit!