| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 1/2 pieces Onion red
- 3 tablespoons Vegetable oil
- Salt to taste
- 50 ml Water
- 1 tablespoon Vinegar
- 1 piece Chicken egg boiled
- 1 tablespoon Mayonnaise
- 1/2 teaspoons Black pepper
- 1 tablespoon Capers
- 1 twig Mint
- 1 twig Parsley
- 1 clove garlic
- Chili pepper to taste
Ingredients
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Instructions
- Peel the onions, cut them into thin feathers, add a little salt, add vinegar and a little water, and leave for 10 minutes to marinate.
- Cut the eggplant into cubes (you can remove the skin). Heat the vegetable oil in a frying pan. Put the eggplant in the pan. Fry over a high heat, lightly salting until tender. I fry under the lid. Before ready added garlic and chili pepper. I do not interfere with eggplants, so that they are well fried and mixed, I turn the pan.
- Transfer the fried eggplants to a bowl or salad bowl without the oil in which they were fried. Leave the eggplant to cool. Add the onion pressed from the marinade, diced egg, and capers. Gently mix.
- Add the crushed mint.
- And parsley. Check for salt.
- Season the salad with mayonnaise.
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