Eggplant Salad Antipasti with Tomatoes and Carrots
oil, to taste
1 onion, or spring onion
mayonnaise, to taste
2 cloves of garlic
salt, to taste
pepper, to taste
parsley, to taste
dill, to taste
Wash the eggplant and cut into slices. Salt the slices and leave to stand for 15 minutes. Dab the eggplant slices dry.
Add the herbs and red paprika powder and mix with the oil. Place the slices on a baking sheet and place in the Bake in the oven at 200 degrees for approx. 20 minutes.
Cut the tomatoes and parsley into small pieces and set aside. Roughly grate the carrots. Chop the onions.
Sauté both in a pan with oil. Mix the carrot and onion mixture with the garlic and mayonnaise. Stir in the dill herbs and parsley and season with salt and pepper if necessary.
Place the first layer of eggplant slices in a glass casserole dish or salad bowl. Fill with carrot mayonnaise, then cover with tomato slices. Repeat the layers in the order 2-3 times – eggplants – carrot mayonnaise – tomato slices…etc.
Decorate the top layer with tomatoes and herbs and chop the eggplant salad well.