Eggplant And Egg Salad - Recipe With Photo Step By Step. How To Make Eggplant Salad With Eggs, Onions And Mayonnaise?

Festive eggplant salad with eggs is an appetizer that is as nourishing as even a veal meat salad!

Ingredients

Eggplant - 2-3 pcs.

Onions - 1-2 heads

Mayonnaise - a little bit

Salt to taste

Olive oil - for frying

Garlic - 2 cloves

Chicken eggs - 3 pcs.

Parsley - for decoration

Apple cider vinegar - 1 tsp

106 kcal
30 min.
30 min.

Photo of the finished dish

Step by step recipe with photo

I won't say that our salad with eggplant and eggs is a frequent guest at the festive table, but it's worth a try. Only veal meat salad can be so satisfying. By the way, he is somewhat reminiscent of his taste. Everyone who decided to try my "fried" eggplant salad today was pleasantly surprised by the lack of meat protein. The spouse did not finish the salad without meat, but the children appreciated the new snack dish, to my delight.

To prepare an eggplant salad with eggs, onions and mayonnaise, products are taken from the list. Small eggplants are required. Also take small onions - they are better for pickling. Boil chicken eggs in advance. Curly parsley is needed for decoration. Mayonnaise goes to any taste. A little garlic for aroma, salt for flavor and olive oil for frying eggplants.

So, the recipe. Eggplants are cut with thin tongues and then into strips. Large blue ones need preliminary salting - in order to kill the existing bitterness before frying. Our garden vegetables are not bitter. I will salt them already in the pan.

Eggplant straws are fried in hot olive oil until tender. Salted to taste. In the process, it is gently mixed, and at the end it is seasoned with garlic. Eggplant frying time - no more than 7 minutes. Fried eggplants are laid back on a sieve and cooled. We don't need excess fat in the salad.

The egg yolk is rubbed on a fine grater directly into the serving salad bowl.

Seasoned with mayonnaise.

Next is a layer of fried eggplant.

Then pickled onions.

Marinate the onion in advance. Peel and chop into thin half rings. Season with apple cider vinegar.

On top of the onion is a generous layer of grated chicken proteins and a little mayonnaise.

Eggplants again.

The pyramid of a festive salad with eggplant and eggs is completed with onions. On the last layer it will take quite a bit, so as not to close the "culprit" of the occasion - Mr. Eggplant.

I will not say that our dish was quickly prepared, but with great pleasure. You cannot store eggplant salad. Cook it up to an hour before serving. Stir before meals, if necessary, add salt and bon appetit!