Vegetable salad with baked eggplant

Wash and dry the eggplant. Cut into circles.

Put in a bowl, salt and add paprika. Let stand for 10-15 minutes.

Sprinkle with oil and bake on a wire rack until tender.

In a bowl, mix the diced tomato, pick the lettuce with your hands, add the chopped dill and baked eggplant slices.

Salt to taste. Drizzle with butter and diced cheese. Serve to the table.

Bon appetit!