Salad with Chicken Hearts and Eggplant Recipe
I offer you another salad that I often prepare in the eggplant season. The salad is rich, delicious and unusual. When tasting, it is difficult to determine what it includes.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. The number of products can be changed to your liking, all approximately. That’s all we need.
  2. Cut the potatoes boiled in the 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 strips, cover them liberally with coarse salt, leave them for about 30 minutes, and then wash them out. Next, fry in vegetable oil until ready, slightly dry on a paper towel to get rid of excess oil.
  6. And cut into cubes.
  7. Cut cucumbers. The number is arbitrary, I like it when there is more.
  8. Boil chicken hearts in salted water for about 25 minutes, cool and cut into circles.
  9. Mix everything, season with mayonnaise, add salt and pepper if necessary.
  10. Enjoy a delicious and satisfying salad.

Related posts: