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photo: niftyrecipe.com Eggplant Salad with Marinated Onions and Eggs

Eggplant Salad with Marinated Onions and Eggs

Let’s prepare an interesting and very tasty eggplant salad with marinated onions and boiled eggs. Fragrant slices of fried eggplants, crispy juicy marinated onions and gentle boiled eggs are the perfect combination of available products in one salad. I'm sure eggplants lovers will appreciate this dish, vegetables taste like fried mushrooms. For the recipe it is better to choose young eggplants with small seeds.

30 min
4 servings

Steps

  • 1. Peel onion and cut into thin quarter rings.
  • 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.
  • 3. Meanwhile, wash and peel the eggplants. Cut vegetables into 1 cm thick bars.
  • 4. Transfer the crushed eggplants to deep dish, salt and leave them for 15 minutes so that bitterness comes out of vegetables.

  • 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.
  • 6. Add onions drained from the marinade to vegetables.
  • 7. Boil chicken eggs hard, cool, clean from shell and cut into straws.
  • 8. Add cut boiled eggs to the salad.

  • 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.
  • 10. Gently mix the salad so that all the ingredients are joined. Cool the ready dish in the fridge before serving.
  • 11. Bon Appetite!


Salad recipes

Ingredients

  • Eggplant
    3 pcs
  • Egg
    3 pcs
  • Onion
    1 pcs
  • Grain mustard
    1 tbsp
  • Mayonnaise
    2-3 tbsp
  • Vegetable oil
    75 ml
  • Vinegar 9%
    50 ml
  • Water
    50 ml
  • Clove buds
    3 pcs
  • Coriander seeds
    10 pcs
  • Sugar
    1 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Dill
    30 g

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