Fried Eggplant Salad With Egg - Recipe With Photo Step By Step

A wonderful appetizer salad that can be served with breakfast or dinner. Can be cooked with or without mayonnaise.

Ingredients

Eggplant - 2 pcs.

Bulb onions - 1 pc.

Eggs - 2 pcs.

Garlic - 2 cloves

Parsley - 0.5 bunch

Lemon juice - 2 tablespoons

Salt, pepper - to taste

Vinegar 9% - 2 tablespoons

Sunflower oil - for frying

• 85 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step by step recipe with photo

Fried eggplant salad with egg is a wonderful appetizer salad that can be served with breakfast or dinner. The salad requires preliminary preparation within 3 hours, but then everything is done quickly and easily. Some people like to add mayonnaise to this salad. I didn’t refuel, as it was delicious for us even in this composition, but if you feel that mayonnaise is still necessary, refuel.

Prepare all the food you need for the salad.

The eggplants should be cut into small cubes, approximately 1 * 1 cm, and covered with salted water. Leave the eggplants for 2-2.5 hours. During this time, they will be saturated with water and the bitterness will go away, and with this method, they will take less oil during frying. To prevent the eggplant from floating, it is better to cover them with a plate on top.

Cut the onion into half rings, scald it with boiling water and rinse with cold water. Fold into a bowl and add vinegar. Leave to marinate.

After 2 hours, or more, the eggplants must be removed from the water and dried so that they do not shoot during frying. Heat the sunflower oil and fry the eggplants until golden brown.

Boil the eggs and cut into cubes.

Put cooled eggplants in a bowl, pour over them with lemon or lime juice. Add pickled onions, eggs, garlic, pass through a press, chop the parsley. Salt, pepper and mix.

Let it brew for an hour in the refrigerator. Fried eggplant salad with egg is ready. Can be served on the table.

Enjoy your meal!

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