Eggplant, egg, and onion salad
Description
The salad is quick and easy to prepare. Chill it in the refrigerator for 15–20 minutes before serving. The pickled onions add a pleasant tanginess, the eggs provide creaminess, and the eggplant gives a mushroom-like flavor. Be sure to try this salad! It's inexpensive, yet brings great satisfaction. The salad is ready to serve.
Instructions
- 1
Step 1
Wash and peel the eggplants.
- 2
Step 2
Cut the eggplants into cubes and place them on a hot skillet with sunflower oil.
- 3
Step 3
Fry until golden brown. Season with salt to taste.
- 4
Step 4
Peel the onion, wash it, and place it in a bowl. Pour water and vinegar over it. Let it sit for 10-15 minutes. During this time, the onion will marinate slightly.
- 5
Step 5
Place the fried eggplants in a salad bowl.
- 6
Step 6
Boil the eggs hard, peel and finely chop. Add to the salad bowl with the eggplants.
- 7
Step 7
Add the pickled onion.
- 8
Step 8
Pepper the salad and, if needed, add salt.
- 9
Step 9
Dress the salad with mayonnaise.
- 10
Step 10
Mix.
- 11
Step 11
The delicious summer salad with eggplants and eggs is ready.