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Print Recipe
 Onion and Egg Salad with Eggplant Recipe
Delicious, flavorful salad with a spicy note. Satisfying, but not heavy.
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Cut the onion into half rings and marinate for 15 minutes. For the marinade: pour vinegar into the marinating container, add sugar. Pour boiling water, stir and put the onion. Meanwhile, remove the skin from the eggplant and cut the eggplant into not very long strips.
    Cut the onion into half rings and marinate for 15 minutes. For the marinade: pour vinegar into the marinating container, add sugar. Pour boiling water, stir and put the onion. Meanwhile, remove the skin from the eggplant and cut the eggplant into not very long strips.
  2. In a preheated frying pan, pour the olein oil and fry the eggplants until tender.
    In a preheated frying pan, pour the olein oil and fry the eggplants until tender.
  3. Put the finished eggplants on paper towels and let them cool. In a salad bowl, put the pickled onion, after squeezing it out of excess liquid. Cut the eggs into small cubes, add the eggplant. Season the salad with mayonnaise and mustard, add a pinch of salt. Mix the salad.
    Put the finished eggplants on paper towels and let them cool. In a salad bowl, put the pickled onion, after squeezing it out of excess liquid. Cut the eggs into small cubes, add the eggplant. Season the salad with mayonnaise and mustard, add a pinch of salt. Mix the salad.

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