Recommended for home cooking easy and affordable recipes for cooking insanely delicious and mouth-watering salad with aubergines and eggs. Such a meal can be an excellent option for a light dinner or perfectly complement the festive table, becoming one of the best snacks.
Salad from fried eggplants with egg, pickled onion and mayonnaise
Ingredients:
- eggplant - 480 g;
- sunflower or olive oil without fragrance - 55 ml;
- hard-boiled and peeled chicken eggs - 3 pcs .;
- onion or salad bulbs - 180 g;
- mayonnaise - 165 g;
- granulated sugar - 25 g;
- salt iodized stone - 15 g;
- table vinegar (9%) - 35 ml.
Preparation
Initially, we save the eggplant from bitterness. To do this, we cut the washed fruits into strips, add some salt and leave it for a while (about ten to fifteen minutes). At this time, cook the eggs and prepare the onions, which we need to marinate. To do this, cut the peeled bulbs in half rings, put them in a bowl and pour boiling water for a minute. Then drain the hot water, pour sugar and salt onto the onions, pour vinegar and pour everything again with boiling water until full coverage. When using salad bulbs, you can start their marinating immediately, lowering the first scalding of the chopped vegetable. Marinated semicircles onions will be minutes fifteen or twenty, after which the marinade is drained, and the vegetable mass is squeezed a little.
Eggplant straws are washed from the salt, dried and put into a pan with the sunflower, warmed in it, without the aroma of oil. Fry the slices until they are ruddy and soft, but try to keep their shape and slightly dense pulp. Then, in a salad with egg eggplants will turn to taste like mushrooms, which will be especially appreciated by the fans of the latter.
Now cut the boiled eggs with mugs or straws, combine them with pickled onions and cooled fried eggplants, season everything with mayonnaise and taste salt, mix, give the food a little insisting and we can serve it.
How to make a simple salad with eggplant and eggs?
Ingredients:
- eggplant - 480 g;
- Chicken eggs, large - 2 pieces;
- fresh tomatoes - 310 g;
- salad bulb - 120 g;
- sunflower or olive oil, odorless - 55 ml;
- dill (greens) - a small bunch;
- ground pepper (black) - 2 pinch;
- garlic cloves - 1 pc .;
- salt, iodized - to taste;
- mayonnaise - 165 g.
Preparation
In this case, salad with eggs is prepared even easier than the previous one, and the taste is not less tasty and original. To implement the recipe, wash the eggplants from the rind and cut into cubes or straws. Put the slices of the vegetable in a bowl and pour the beaten and flavored salt and ground black pepper eggs. Leave the vegetable mass with eggs for about thirty minutes. During this time the latter completely absorbed in the eggplant flesh. Now fry the impregnated slices of the vegetable in small portions in a sunflower oil heated on a frying pan on high heat to rudeness and a slight softening and put into a bowl. Add to the ruddy eggplant sliced ​​previously wiped tomatoes and half rings of peeled lettuce, pawned finely dill greens and fried garlic denticles, fill all with mayonnaise and salt and mix. It remains only to wait for the salad to soak. This will take at least thirty minutes of your time.
And without that the fine taste of a salad can be made even more interesting by adding crushed nuts, as well as a little boiled or smoked chicken meat.