Eggplant salad

Cut the eggplant with mugs and roll in the egg mixture. Roasting in oil 1 minute on to Ingredients:

• eggplant - 3 pieces
• eggs - 2 pieces
• Tomatoes - 2 Pieces
• Cilantro - 1 Glass
• garlic - 3 teeth (grated)
• potatoes - 1 piece
• oil - 1 Piece
• salt - 1 Pinch (to taste)
• black pepper - 1 pinch (to taste)

Instructions

Cut the eggplant with mugs and roll in the egg mixture. Fry in oil for 1 minute on each side. Cut the potatoes into strips and fry until crisp. Cut eggplants in strips. Cut the tomatoes into small pieces. Finely chop the cilantro. Place all the ingredients in a large bowl (potatoes last), add salt, pepper and gently mix everything together.

Servings: 3-4