photo: Salad with Fried Eggplants and Egg Pancakes

Salad with Fried Eggplants and Egg Pancakes

Let’s cook a delicious and juicy salad with grilled eggplants, tomatoes and egg pancakes for dinner. Despite the simple composition of the ingredients, the salad has an original flavor and disappears first from the table. At the request, purchased mayonnaise can be replaced with home-made sauce, Greek yogurt or sour cream. If you want to make a more nutritious version of this salad, add boiled chicken fillet or ham to it.
25 min
4 servings


  • Eggplant
    1 pcs
  • Tomato
    1 pcs
  • Onion
    1 pcs
  • Egg
    3 pcs
  • Mayonnaise
    2-3 tbsp
  • Vinegar 9%
    50 ml
  • Sugar
    1 tsp
  • Parsley
    - to taste
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Water
    50 to taste
  • Vegetable oil
    75 ml


  • 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.
  • 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.
  • 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.
  • 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.
  • 5. Thus prepare all three pancakes. Let them cool to room temperature and cut strips.
  • 6. Add onions in a salad bowl, filtered from the marinade.
  • 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.
  • 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.
  • 9. Let the fried eggplants cool to room temperature, then add to the salad.
  • 10. For aroma add finely chopped greens to the mixture. Fill the salad with a small amount of mayonnaise and mix until smooth.
  • 11. Put ready eggplant salad to the fridge for 1 hour to cool and infuse.
  • 12. Bon appetit!