Salad with Fried Eggplants and Egg Pancakes

Steps

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  1. Wash, peel and cut eggplant strips. Put the crushed eggplant into a bowl, add salt and leave the vegetables for 10-15 minutes, so that they let the juice.
  
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  2. Clean onion from the husk and cut quarters of rings. Prepare marinade for onion. In deep dishes combine table vinegar and cold water in equal proportions. Add a teaspoon of sugar, a pinch of salt, peppercorns and allspice peas to the mix. Stir. Transfer the chopped onion to the marinade and leave it for 10-15 minutes so that it is marinated.
  
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  3. Prepare the egg pancakes. In a small bowl, add one chicken egg, a pinch of salt and black pepper. Shake the egg with a fork so that the yolk and protein are joined.
  
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  4. Pour the beaten egg into a pre-heated pan with a small amount of vegetable oil. Rotating the pan, evenly distribute the egg over the entire surface to make a thin pancake. Fry it until golden brown on both sides.
  
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  5. Thus prepare all three pancakes. Let them cool to room temperature and cut strips.
  
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  6. Add onions in a salad bowl, filtered from the marinade.
  
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  7. Wash the tomato and cut strips. If desired, the tomato can be pre-peeled. Add chopped tomato in a salad bowl to the remaining ingredients.
  
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  8. Squeeze the eggplants from the juice and put them in a frying pan with heated vegetable oil. Stir the eggplants until golden, stir occasionally.
  
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  9. Let the fried eggplants cool to room temperature, then add to the salad.
  
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  10. For aroma add finely chopped greens to the mixture. Fill the salad with a small amount of mayonnaise and mix until smooth.
  
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  11. Put ready eggplant salad to the fridge for 1 hour to cool and infuse.
  
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  12. Bon appetit!