Bake eggplant whole in a very hot oven until cooked, until soft (about 30 minutes), you can cut into cubes and fry in a frying pan, the taste will be stronger, but the salad is fatty. Remove from the oven, hold it under cold running water so they cooled down a bit, and the skin is then separated very easily. Purified, chilled eggplant cut into small cubes.

While the baked eggplant - tomato peel and seed and cut into small cubes, cheese grate on a coarse grater, add the cubes of eggplant, mayonnaise, crushed garlic, herbs, a little salt (if needed), pepper and at the end of small crackers (if there are only large, it is possible to grind).

All our simple but delicious salad is ready, enjoy your tea!!!