Eggplant Salad with Egg Recipe
I suggest cooking a delicious and simple salad of eggplant, boiled eggs and pickled onions. Pickled onions crunch pleasantly, soft eggplants melt in your mouth, the salad turns out very harmonious and fragrant.
Servings
1
Cook Time
15minutes
Servings
1
Cook Time
15minutes
Ingredients
Instructions
  1. Peel the onion, cut into thin feathers, add a little salt, add vinegar and a little water and leave to marinate for 10 minutes.
  2. Cut the eggplant into cubes (you can remove the skin). Heat the vegetable oil in a frying pan. Put the eggplants in a frying pan. Fry over high heat, lightly salted, until tender. I fry under the lid. Garlic and chili pepper are added before being ready. I do not stir the eggplants so that they are well fried and mixed, I turn the pan over.
  3. Transfer the fried eggplants to a bowl or salad bowl without the oil in which they were fried. Leave the eggplants to cool. Add the onion squeezed from the marinade, diced egg and capers. Mix gently.
  4. Add the crushed mint.
  5. And parsley. Check if there is no salt.
  6. Season the salad with mayonnaise.
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