Good time of day! The open spaces of "the kitchen Boy" walk for a long time. Tried a lot of recipes, but to contribute still can not decide. But here was an occasion to cook our favorite appetizer (honestly, we just call it "caviar"), going on nature, so I took a chance to photograph the cooking process. Long doubted, to put the recipe or not, it is a very simple set of products. By ingredients (with boiled eggplant), this is not found, but if such a recipe exists, you can safely delete. I apologize in advance for the photos, to coloring experienced me chefs of course but this is my first recipe on the site, so criticism and comments are prepared to endure bravely! Well, now for the cooking: just want to note that the number of products you can take on your own, I'm always doing everything "by eye". Importantly, the amount of tomatoes and eggplant was about the same, and the rest is a matter of taste. So, to start put to boil eggplant until tender, about 10-15 minutes, depending on size of eggplant. I readiness test, stabbing the eggplant with a knife. It is desirable not to overcook, otherwise it will be a mess. Although the taste is still not affected. Cook until the eggplants, we will have time to quickly chop all the other vegetables. Small cubes grind onions (I was in a hurry, I did not very finely).

Tomatoes also cut into cubes. Add to the onions. In a bowl put chopped onions and tomatoes. There also squeeze out the garlic. You can just RUB it on a grater.

Prepared eggplant lowered for a moment into cold water, remove the skin and cut the same cubes as the tomatoes.

Chop the greens. We love dill, so I cut only the green onions, although the dill was even better.

Well, that's all. Left to fill all vegetable oil, add salt, pepper and mix well. Clean up briefly in the refrigerator to cool appetizer and insisted, as it cooled much better.

Well, this is barbeque! Bon appetit!