Eggplant clean, cut into cubes 1 cm thick, sprinkle with salt. Leave proselytise for 6-8 hours. Possible stir a few times.

After some time, rinse the eggplant well, squeeze and fry in portions on a well-heated vegetable oil on medium heat. Lay out the eggplant on a napkin to remove excess oil.

Cubes cut red pepper

Finely chop the cilantro, grate the garlic and add to cooled eggplant. Add the allspice, mix well. When serving, pour salad with mayonnaise.

If you decide to make a billet for the winter, you should only fry the aubergines, allow to cool. Folded into container and put into the freezer. Everything else chop and add when serving. Very well served with this salad cranberries or other tart berries. Thanks for the recipe Irina Cerecedo.