Print Recipe
 Eggplant Salad Recipe
A simple, not troublesome, hearty and very tasty salad. Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into half rings and marinate for 20 minutes in cold water (100 ml) with the addition of apple cider vinegar and sugar. Meanwhile, peel the eggplants and cut them into half slices. Fry in vegetable oil until tender. Place the eggplants on paper towels to remove excess oil.
    Cut the onion into half rings and marinate for 20 minutes in cold water (100 ml) with the addition of apple cider vinegar and sugar. Meanwhile, peel the eggplants and cut them into half slices. Fry in vegetable oil until tender. Place the eggplants on paper towels to remove excess oil.
  2. Put the diced tomatoes in a salad bowl, as well as the eggs. Squeeze out the onion and add to the salad along with the chilled eggplant. Add salt, ground pepper and, if necessary, olive oil. Stir the salad.
    Put the diced tomatoes in a salad bowl, as well as the eggs. Squeeze out the onion and add to the salad along with the chilled eggplant. Add salt, ground pepper and, if necessary, olive oil. Stir the salad.
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