Ingredients Serves 4
- 1 eggplant
- 2 tomatoes
- 1 cucumber
- 10 pitted black olives
- 1/2 bunch dill
- 2 tbsp vegan mayo sauce
- 6 tbsp oil
Wash the eggplant, cut into 1/4-inch thick circle slices. Place them in a colander and sprinkle each layer with some salt. Press the egglpant slices with something heavy and set aside for about 30 minutes. This procedure will remove the bitterness from the eggplants.
Wash the eggplant slices and pat them dry. Heat the oil over medium heat, cook the eggplant slices for 2 minutes on each side until golden brown. Add more oil as needed.
Remove the slices from the pan and place them on a paper towel to drain. With a second paper towel press the slices gently on top to blot away as much oil as possible.
Slice the tomatoes and cucumbers, cut the black olives in half.
Arrange the eggplant slices on a large serving plate.
Spread some vegan mayo, cover with the tomato slice, then lay cucumber. Top with the olive. Garnish with the dill. Cool in a fridge for 30 minutes.