Salad with fried eggplants and tomatoes
My sister-in-law shared this recipe. It takes just 20 minutes, is served straight away and disappears quickly. Choose small eggplants. I prefer pink tomatoes for their sweet flavor and fleshy texture.
Wash the eggplants, remove the stem and cut into medium cubes. Add a little salt.
Heat a little vegetable oil and fry the eggplant in a single layer until lightly golden on all sides. I needed two batches. Drain on paper towels.
Grate a small fresh cucumber on a coarse grater.
Grind the garlic on a grater or under a press. Finely chop the dill.
Cut the tomatoes into small slices.
We collect the salad. Place the fried and cooled eggplants in a large bowl, add tomatoes, cucumber, dill and garlic, and add a spoonful of sour cream. Add a little salt and stir. That's it, the salad is ready. Can be served.