Salad with Chicken Hearts and Eggplant Recipe
I offer you another salad that I often cook during the eggplant season. The salad turns out to be hearty, tasty and unusual. When tasting, it is difficult to determine what is included in it.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. The number of products can be changed to your liking, everything is approximately. That’s all we need.
  2. Cut potatoes boiled in a uniform into cubes.
  3. Ready-made eggs are also cut.
  4. Onions can be used any-onion, you can lightly fry. I prefer red.
  5. Eggplants get rid of bitterness. I cut them into circles or straws, sprinkle them liberally with coarse salt, leave them for about 30 minutes, and then rinse. Next, fry in vegetable oil until cooked, lightly dry on a paper towel to get rid of excess oil.
  6. And cut into cubes.
  7. Slice the cucumbers. The number is arbitrary, I like it when there are more of them.
  8. Boil chicken hearts in salted water for about 25 minutes, cool and cut into slices.
  9. Mix everything, season with mayonnaise, add salt and pepper if necessary.
  10. Enjoy a delicious and hearty salad.
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