Layered Eggplant Salad with Tomato and Cheese
Hard cheese provides protein and calcium, while eggplant and tomato contribute fiber and potassium. Pan-fried eggplant strips layer with juicy tomato and grated cheese for a contrast of soft and firm textures. Serve the salad in individual cups.
Cut the tomatoes (220 g), remove the pulp leaving about 140 g of firm flesh, then cut it into strips. Coarsely grate the hard cheese (120 g); cutting and grating take about 10 minutes.
Cut the eggplant (180 g) into strips, season with table salt (to taste), and fry it in a little sunflower oil (as needed) for 10–12 minutes, until tender and lightly browned. Transfer the eggplant to a paper towel to absorb excess oil and season with dried garlic (to taste).
Divide the mayonnaise (136 g) into thin layers and assemble the salad in four cups: spread a little mayonnaise and cheese, then layer in the tomato and eggplant, finishing with the remaining cheese and mayonnaise between the layers.
Garnish with cherry tomatoes (60 g, about 4 pieces) and chopped walnuts (20 g).
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