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Eggplant, egg, and tomato salad
Salads

Eggplant, egg, and tomato salad

25 min4 serv.20 февр. 2026 г.

Description

Perfect for everyday meals. The eggplant, egg, and tomato salad is ideal for all lovers of light and healthy salads. The recipe is simple and accessible. You can dress this salad with either vegetable oil or mayonnaise—the latter option will be more filling and higher in calories. Garnish as desired and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Rinse the eggplants, dry them, and cut into small cubes or strips. If the eggplants are bitter, sprinkle them with salt and let sit for 10 minutes. After that, rinse the eggplants and dry them.

  3. 3

    Step 3

    Step 3

    Rinse the tomatoes, remove the stem attachment area, and cut into small cubes.

  4. 4

    Step 4

    Step 4

    Boil a chicken egg for 10 minutes in salted water, then cool and peel it. Cut the egg into small cubes. Add the egg to the tomatoes.

  5. 5

    Step 5

    Step 5

    Fry the eggplants in a pan with vegetable oil. While frying, add a little salt, pepper, and dried garlic to the eggplants.

  6. 6

    Step 6

    Step 6

    Mix all the ingredients, add salt and pepper to taste, and you can also add some herbs. Taste it, divide the salad among plates, and serve.

  7. 7

    Step 7

    Step 7

    Enjoy your meal!