Vegetarian Layered Salad with Beets and Eggs
Ingredients
- 1 eggplant
- 1 small red onion
- 5 potatoes
- 4 carrots
- 3 beets
- 4 eggs
- 2 cups Greek yogurt
Preparation
Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender.
Boil the eggs.
Cool all the vegetables and eggs.
Peel eggplant and cut into strips (herring fillet size).
Boil the eggplant strips in heavily salted water for 5 minutes until soft and flabby but not mushy.
Let the eggplant strips drain and cool.
Arrange the eggplant pieces on a large dish side by side evenly on the bottom.
Evenly place rings of onion on the eggplant.
Using a rubber spatula, spread the Greek yogurt evenly in a thin layer.
Grate the potatoes and make the next layer from them.
Spread the yogurt over the potatoes.
Grate the carrots and spread over the yogurt.
Grate 3 of the eggs and spread on the next layer, then add the yogurt.
Grate the beets and spread on the next layer, then add the yogurt.
Grate 1 egg yolk on top.
Refrigerate for 1 hour before serving.