Peel the eggplants and chop them into cubes (size as someone like). Prescription sent immediately to the pan. I am afraid bitterness, so the pre salt and leave for 5 minutes to highlight the bitterness.

Meanwhile, peel and cut into cubes onions.

The eggs boil hard boiled. Prescription their need to grate it, but I was so fascinated sharply into cubes that I remembered about it too late. :)

Our eggplants by this time released the bitterness and now we are going to deal with them. Fry them in vegetable oil for 10 minutes. Then pour a little water, add salt, ground chili pepper to taste. In the recipe of herbs and spices no more no need, but I love the aroma of spices, so we added dried Basil (especially that eggplant, and tomatoes it goes perfectly). So after everything is added, simmer the eggplant for another 5 minutes. Spread on a plate and allow to cool a little. Fry the onion. Cut into cubes the tomatoes. The preparatory stage is almost finished.

Start, in fact, to the salad. Put in a bowl with a thick layer of eggplant. The recipe had plenty of grease with mayonnaise, but I thought it was too much, so the coated mesh of mayonnaise. Sprinkle seeds. The next layer to lay out the tomatoes. Again, mayonnaise and sunflower seeds. I sprinkled a little more Basil. But forgot to take a picture. :(

Tomatoes lay eggs, coarsely grated or, like me, again cubes.

The eggs are covered with a layer of roasted and salted onions. Don't forget about mayonnaise and sunflower seeds. RUB on a small grater cheese and sprinkle them our salad. Decorate the edges with mayonnaise, and sprinkle again the middle seeds. The salad is ready to use put 1 hour in the refrigerator. Salad turns out very satisfying. Although the products all summer, but the taste, according to her husband, rather autumn-winter.