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Print Recipe
Salad with Eggplant Recipe
Delightful, delicious salad that will decorate any festive table. The combination of ingredients is quite unusual, but very harmonious.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Combine vinegar, salt, pepper, chopped walnuts and garlic.
    Combine vinegar, salt, pepper, chopped walnuts and garlic.
  2. Peel the eggplants, cut into small cubes. To soften, I sent the vegetables to microwave for 1.5 minutes at a power of 1000 watts. In the original recipe, the eggplant is not heat-treated. Spread with dressing and leave to marinate in a cool place for at least 2 hours.
    Peel the eggplants, cut into small cubes.  To soften, I sent the vegetables to microwave for 1.5 minutes at a power of 1000 watts.  In the original recipe, the eggplant is not heat-treated.  Spread with dressing and leave to marinate in a cool place for at least 2 hours.
  3. Boil and peel eggs, cut into slices. If using quail eggs, cut them in half.
    Boil and peel eggs, cut into slices.  If using quail eggs, cut them in half.
  4. Cut the tuna into small pieces.
    Cut the tuna into small pieces.
  5. Tear the salad with your hands (I left it with whole leaves, it looks better in the photo). Toss with eggplant, canned tuna and eggs. Season with vegetable oil.
    Tear the salad with your hands (I left it with whole leaves, it looks better in the photo).  Toss with eggplant, canned tuna and eggs.  Season with vegetable oil.

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