Eggplant Salad with Marinated Onions and Eggs

Steps

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  1. Peel onion and cut into thin quarter rings.
  
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  2. In equal proportions, mix 9% vinegar and cold water and pour the received mixture into crushed onions. Add a teaspoon of sugar, cloves butts and coriander seeds to the marinade. Stir and leave the onions to marinate for 15 minutes.
  
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  3. Meanwhile, wash and peel the eggplants. Cut vegetables into 1 cm thick bars.
  
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  4. Transfer the crushed eggplants to deep dish, salt and leave them for 15 minutes so that bitterness comes out of vegetables.
  
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  5. 15 minutes later, wash eggplants, dry with a towel and put in a pan with pre-heated vegetable oil. Fry eggplants to a light golden brown stirring from time to time. Shift vegetables to salad bowl and cool down to room temperature.
  
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  6. Add onions drained from the marinade to vegetables.
  
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  7. Boil chicken eggs hard, cool, clean from shell and cut into straws.
  
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  8. Add cut boiled eggs to the salad.
  
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  9. Then let’s add finely chopped dill and mustard in grains to the received mixture. Salt and season the ingredients with black ground pepper to taste. Fill the salad with a small amount of mayonnaise, sour cream or natural yogurt.
  
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  10. Gently mix the salad so that all the ingredients are joined. Cool the ready dish in the fridge before serving.
  
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  11. Bon Appetite!