Salad with eggplant and cheese

I liked the eggplant salad, it turned out delicious. Fried eggplant goes well with tomatoes and salted cheese.

Ingredients

• Eggplant - 1 small
• Mini tomatoes or cherry tomatoes - 8-10 pcs.
• Red onion - half a head
• A few lettuce leaves and a handful of arugula
• Vegetable oil (I chose a mix of olive and sunflower oil) - 1 tbsp. the spoon
• Brynza cow - 80g
• Salt to taste
• sprig of parsley
• For refueling:
• Garlic - 1 clove
• Wine vinegar - 1 tbsp. the spoon
• Vegetable oil - 0.5 cups
• Dijon mustard - 1 teaspoon
• Dried oregano - 0.5 teaspoon

Directions

1. Wash vegetables and lettuce leaves. Instead of cheese, salad can be prepared with feta cheese.
2. First you need to prepare the dressing. Coarsely chop the garlic, pour vinegar, oil, mustard and oregano. It is convenient to make it in a small bottle.
3. Then close the bottle and shake well, i.e. whisk the mixture into it. Put in refrigerator.
4. Cut the eggplant into large slices and fry in oil until golden brown.
5. Place eggplant on paper towel to remove excess fat. Let cool.
6. Sort and tear salads with your hands. Cut the tomatoes in half and add half of them to the salad. Cut the cheese into 1 cm cubes. and also add half to the salad.
7. In the resulting dish, add the fried eggplant, pour over half the salad dressing, salt to taste and mix gently.
8. Put the salad in a salad bowl, top with onion feathers, the remaining tomato halves and cheese cubes.
9. Top the eggplant salad with the remaining salad dressing and garnish with parsley.