Eggplant and egg salad
Description
Minimum effort — excellent result. The delicious and healthy combination of ingredients in this salad will appeal to many of you. The salad is very easy to prepare and turns out tasty and quite filling. I cook the eggplants briefly and with a small amount of oil; I don't like them when they become too soft—give it a try, maybe you'll like it too :) To reduce calories, you can dress the salad with natural yogurt, or use mayonnaise if you prefer something richer. Serve immediately.
Instructions
- 1
Step 1
1. Peel the eggplant and slice it into rounds, then cut into strips about 5-7 mm thick.
- 2
Step 2
2. Sprinkle the eggplant strips with salt, mix and let stand for about 10 minutes.
- 3
Step 3
3. Peel the onion and slice it into thin half-rings. Add sugar, salt, vinegar, and pour boiling water over it. Let it sit for 5-10 minutes.
- 4
Step 4
4. Rinse the eggplants under running water to remove the salt and dry them as much as possible.
- 5
Step 5
5. Sear in a well-heated oiled skillet for about 3-4 minutes. Drizzle with lemon juice.
- 6
Step 6
6. Transfer the eggplants to a plate. There are two options here—if you want a warm salad, you can assemble it right away. Otherwise, wait until the eggplants have cooled down.
- 7
Step 7
7. Squeeze the onion from the marinade and place it on the eggplants.
- 8
Step 8
8. Peel the boiled egg and cut it into slices or cubes. Add sour cream — and the delicious salad is ready.