Eggplant salad with egg and pickled onions

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare the ingredients for the salad. The basis of the dish is eggplant, chicken eggs and onions. If you prepare these ingredients in advance, then the simplicity will be complemented by the speed of preparing the salad.

2. STEP 2

   

   Wash the chicken eggs, put them in a saucepan, fill them with cold water, and put them on the fire. Add a pinch of salt to the water to prevent the egg shells from cracking during cooking. Cook the eggs for about 10 minutes from the moment the water boils. Longer cooking times will cause the egg yolks to take on an unattractive blue tint.

3. STEP 3

   

   Drain the hot water from the pan with the boiled eggs, add cold water and leave for 20 minutes. Then peel the chicken eggs and cut them into large cubes with a knife.

4. STEP 4

   

   Peel the onions and finely chop them with a knife. For this salad, you can use any onion you like; you don’t have to be afraid that you’ll get bitter onions. After pickling the onion in the vinegar mixture, any bitterness from the onion will dissipate.

5. STEP 5

   

   Pour water, table vinegar into a bowl, add half a tablespoon of sugar, half a teaspoon of salt, a pinch of citric acid, stir until the bulk crystals are completely dissolved. Place the onions in a bowl with the marinade, mash well with your hands and leave for 15 minutes while you prepare the eggplants.

6. STEP 6

   

   Now you can find eggplants of any variety with different tastes, for example, there are eggplants without bitterness and seeds inside. Such vegetables greatly simplify the process of preparing them; there is no need to take steps to eliminate bitterness, you can immediately proceed to preparing them. But if the eggplants are ordinary with a hint of bitterness, there’s nothing wrong with that. Wash the eggplants, remove the skin, cut the pulp into small cubes.

7. STEP 7

   

   Place the eggplants in a bowl, salt them, rub them with your hands so that they are well saturated with salt, and leave for 15 minutes. After the specified time, juice will be released in the bowl, squeeze it out. Pour vegetable oil into the frying pan and heat it.

8. STEP 8

   

   Fry the eggplants over medium heat, stirring with a spatula, for 10 minutes until lightly browned.

9. STEP 9

   

   Let the eggplants cool and transfer to a bowl with other ingredients.

10. STEP 10

    

    We dress the salad with mayonnaise, but you need to add very little of it, because the eggplants have sufficiently absorbed the oil in which they were fried, and excess fat in the salad can make it not tasty. Add salt and ground black pepper to taste.

11. STEP 11

    

    Mix. We serve the salad to the table; it is delicious both warm and cold. Bon appetit!

Comments on the recipe

Natalia M

18.09.2023

4.6

I love the eggplant salad with eggs and pickled onions! I didn’t even expect it to turn out so delicious. I peeled the eggplants for the salad and cut them into cubes. Then sprinkled with salt and left for 30 minutes. Then washed, squeezed and fried until golden brown. In order to remove excess fat, I placed the prepared eggplants on a paper towel. I also cut the eggs into cubes. I cut the red salad onion into quarters of rings and marinated in the proposed marinade. Replaced mayonnaise with sour cream. The salad turned out very tasty, filling and nutritious. The eggplants in it look like mushrooms, as if I added champignon legs) I recommend the recipe!

naniki

18.09.2023

4.6

It turns out to be a very tasty salad! I “deceive” my husband in this way - he doesn’t like eggplants, but here they are practically indistinguishable from mushrooms! eaten with a bang))