Salad of smoked trout with eggplant

1. Peel the eggplant and cut into medium-sized cubes. Sprinkle with salt and leave to give juice. Then rinse and dry on paper towel.

2. Fry the eggplant in vegetable oil until soft, but do not overdo it on the fire - the pieces should be lightly browned, not darkened.

3. Coarsely chop the nuts with a knife. Cut up the greens. Cut the tomatoes into quarters or eighths if they are large. Cut the onion into small cubes and fry in vegetable oil until light golden brown. Cut the trout into large cubes.

4. Salt, pepper, mix or layer all the ingredients through the chef's ring: first tomatoes, then eggplants with nuts and onions, fish on top. Sprinkle with herbs, drizzle with vegetable oil and serve.