Forest Rubies

Forest Rubies

Let stand in the fridge for 3-4 hours and enjoy!

  • 6
  • 30 minutes
  • 30 minutes


  • 2 medium-sized eggplants
  • 3 large carrots
  • 8 oz portabella mushrooms
  • ½ medium onion
  • 2 medium-sized tomatoes
  • 4 tbsp mayonnaise
  • 2 garlic cloves
  • chopped fresh dill and parsley
  • 1 cup pomegranate seeds
  • salt, pepper to taste


  1. Thoroughly wash the eggplants.
  2. Heat oil in a large skillet (please note, eggplants require a lot of oil – we will take care of the excess oil in the later steps).
  3. Slice the eggplant into 1 inch slices.
  4. Pan fry the eggplant, add salt and pepper to taste.
  5. Place the eggplant slices onto a plate, separating each batch with a paper towel (this will help absorb the excess oil).
  6. Chop the mushrooms and onion and pan fry until golden brown.
  7. Wash, clean, and grate the carrots.
  8. Add 2 tbsp mayonnaise and squeeze the garlic cloves, add salt and pepper to taste, mix together.
  9. Cut the tomatoes into circles or half-circles.
  10. Take a large plate and start placing ingredients in the following order: eggplants, mushroom mixture, carrot mixture, tomatoes.
  11. Spread the remaining mayonnaise (about 1-2 tbsp) on top of the tomatoes.
  12. Decorate with chopped fresh dill, parsley and pomegranate seeds.