Description
My favorite summer salad, the recipe at the time, brought from Dagestan. In the recipe there is nothing superfluous - no vinegar, no many spices. Simple to prepare. Very tasty white bread.
Ingredients
-
Eggplant
2 piece
-
Tomato
6 piece
-
Bow white
1 piece
-
Garlic
2 tooth
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Vegetable oil
2 Tbsp
-
Salt
Cooking
Eggplant put in the oven on 160 gr. on 40 minutes. When ready to cool down a bit, separated from the skin very easily, and finely chop.
6 tomatoes to drive through a large grater (the quality of the tomatoes affects the taste of the dish).
Finely chop the onion and grind the grated garlic.
All mix, add the butter and salt (a couple pinches).
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