Salad with canned fish and eggplant

Layered salad with canned fish, sweet peppers and eggplant is an excellent dish for both everyday lunch and a festive dinner. The combination of canned fish, fried onions, baked eggplant and bell peppers makes the salad original and memorable. The dish is prepared very simply, so every housewife will be able to repeat it in the home kitchen.

Ingredients

• Fish preserved in oil (sardines, mackerel or saury) - 1 can
• Eggplant - 1 pc.
• Sweet pepper - 1 pc.
• Onion - 1 pc.
• Hard cheese - 50 g
• Mayonnaise - 2 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Salt - to taste
• Fresh greens - for garnish

Directions

1. We will lay out the salad in layers. The first layer is canned fish. Drain the oil from them in advance, and then knead with a fork. Sardines in oil, mackerel or saury are suitable for salad.
2. Onion, cut into half rings, fry in vegetable oil.
3. Lay the cooled fried onions in the second layer.
4. Bake eggplant and sweet peppers in the oven. Let the vegetables cool down.
5. We clean the sweet pepper from the skin and seeds, cut into small pieces and put it in the salad. Grease the pepper with a thin layer of mayonnaise. You can lightly salt the pepper.
6. Cut the peeled eggplant into cubes and spread on the pepper. This layer is slightly salted and greased with mayonnaise.
7. At the end, we decorate the salad with grated cheese and fresh herbs. We use any greens to your taste.
8. We let the fish salad with eggplant soak in the refrigerator for 15-20 minutes.
9. Bon appetit!