Russian-Inspired Eggplant Salad

This eggplant salad, originating from Russia, is good as an appetizer or a dish on its own. Do not eat it before or during a date, otherwise your garlic breath will scare away any potential partner.

Step: 1

Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.

Step: 2

Remove eggplant from heat and let cool completely, about 10 minutes.

Step: 3

Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.

Step: 4

Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.

Step: 5

Serve immediately or refrigerate for 1 hour.

Per Serving: 271 calories; protein 12.4g; carbohydrates 15.3g; fat 19.1g; cholesterol 137.2mg; sodium 440.3mg.

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