Eggplant salad with egg

Do you like unexpected combinations? Then make this hearty fried eggplant salad with boiled egg and spicy pickled onions.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 45 minutes

Ingredients

• Eggplant 3 pieces
• Salt 2½ tsp spoons
• Onions 3 pieces
• Water 100 ml
• Vinegar 9% 4 tbsp. spoons
• Sugar 1 tsp a spoon
• Vegetable oil 2 tbsp. spoons
• Eggs 3 pieces
• Mayonnaise 4 tbsp spoons
• Ground black pepper to taste

Cooking method

• Cut the eggplants into strips, sprinkle with 2 teaspoons of salt, stir and leave for 15–20 minutes.

• Peel the onion and cut into half rings. Combine hot water with vinegar, sugar and ½ teaspoon of salt.

• Pour the marinade on the onion and leave for 10-15 minutes. Heat vegetable oil in a skillet.

• Fry eggplants in 2-3 doses until golden brown in 7-8 minutes. Put the finished vegetables on a paper towel.

• Boil eggs hard-boiled, cool, peel and cut into cubes. Throw the onion on a sieve.

  How and how much to cook hard boiled eggs

• Mix eggplant, eggs and onion, add mayonnaise and pepper.

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