Eggplant and Egg Salad with Pickled Onions

Simple in composition and preparation, but very tasty salad. Even those people who don’t like eggplants will appreciate the taste of this salad; in this dish, eggplants go well with boiled chicken eggs and juicy crispy pickled onions, creating a pleasant taste together.
cook time: 1h
Isla Thatcher
Eggplant and Egg Salad with Pickled Onions

Nutrition Facts (per serving)

109
Calories
8g
Fat
7g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Eggplant 1 pc
Chicken eggs 2 pc
Bulb onions 1 pc
Mayonnaise 1 tbsp
Salt to taste
Ground black pepper to taste
Vegetable oil 1 tbsp

For the marinade:

Salt 0.5 tsp
Water 50 ml
Table vinegar 1 tbsp
Sugar 0.5 tbsp
Lemon acid 1 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for the salad. The basis of the dish is eggplant, chicken eggs and onions. If you prepare these ingredients in advance, then the simplicity will be complemented by the speed of preparing the salad.

Step 2

Step 2
Wash the chicken eggs, put them in a saucepan, fill them with cold water, and put them on the fire. Add a pinch of salt to the water to prevent the egg shells from cracking during cooking. Cook the eggs for about 10 minutes from the moment the water boils. Longer cooking times will cause the egg yolks to take on an unattractive blue tint.

Step 3

Step 3
Drain the hot water from the pan with the boiled eggs, add cold water and leave for 20 minutes. Then peel the chicken eggs and cut them into large cubes with a knife.

Step 4

Step 4
Peel the onions and finely chop them with a knife. You can use any onion you like for this salad; you don’t have to worry about getting bitter onions. After pickling the onion in the vinegar mixture, any bitterness from the onion will dissipate.

Step 5

Step 5
Pour water, table vinegar into a bowl, add half a tablespoon of sugar, half a teaspoon of salt, a pinch of citric acid, stir until the bulk crystals are completely dissolved. Place the onions in a bowl with the marinade, mash well with your hands and leave for 15 minutes while you prepare the eggplants.

Step 6

Step 6
Now you can find eggplants of any variety with different tastes, for example, there are eggplants without bitterness and seeds inside. Such vegetables greatly simplify the process of preparing them; there is no need to take steps to eliminate bitterness, you can immediately proceed to preparing them. But if the eggplants are ordinary with a hint of bitterness, there’s nothing wrong with that. Wash the eggplants, remove the skin, cut the pulp into small cubes.

Step 7

Step 7
Place the eggplants in a bowl, salt them, rub them with your hands so that they are well saturated with salt, and leave for 15 minutes. After the specified time, juice will appear in the bowl, squeeze it out. Pour vegetable oil into a frying pan and heat it.

Step 8

Step 8
Fry the eggplants over medium heat, stirring with a spatula, for 10 minutes, until lightly browned.

Step 9

Step 9
Let the eggplants cool and transfer to a bowl with other ingredients.

Step 10

Step 10
We season the salad with mayonnaise, but you need to add very little of it, because the eggplants have sufficiently absorbed the oil in which they were fried, and excess fat in the salad can make it not tasty. Add salt and ground black pepper to taste.

Step 11

Step 11
Mix. We serve the salad to the table; it is delicious both warm and cold. Bon appetit!

Additional rubrics

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