Eggplant salad
Description
A simple dish to prepare. Juicy sautéed vegetables combined with spices and a delicate dressing make an excellent salad. It's perfect for those who can't decide between mayonnaise and sour cream, as this recipe calls for them in a 1:1 ratio. For this salad, choose mushrooms and sauté them without adding salt—this way they'll release their flavor while remaining juicy in the salad. Use parsley, basil, or dill for the herbs; all work well. Serve chilled.
Instructions
- 1
Step 1
1. Cut the eggplants into strips, salt them, and let stand for 15–20 minutes. Rinse under cold water. Fry the eggplants over high heat in heated vegetable oil for 5–8 minutes until cooked through.
- 2
Step 2
2. Slice the onion into rings, pour boiling water over them, drain after two minutes, and add vinegar. Let marinate for 15-20 minutes. Cut the mushrooms into large pieces.
- 3
Step 3
3. Fry the mushrooms in vegetable oil over high heat until golden brown. Mix the cooled eggplants, mushrooms, and chopped boiled eggs. Add onion, fresh basil, and a sauce made from sour cream and mayonnaise.
- 4
Step 4
4. Salt and pepper to taste. Mix the salad, let it sit for 2-3 hours – and it will be even more delicious.