Amazing salad "Purple Miracle" - eggplant with egg and pickled onion

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplant is highly valued by cooks and ordinary housewives for its extraordinary taste and delicate texture. You can grow this blue-purple vegetable in your summer cottage. Eggplants are actively used by all cuisines of the world. The most delicate representative of this vegetable is its white variety, which is devoid of spicy flavor.

Purple vegetable is a great gourmet find

It can be fried, stewed, baked in the oven. Many people love eggplant caviar as an alternative to squash. When combined with eggplant, its gastronomic qualities become more interesting. If such a dish is seasoned with a pickled onion, then it will receive a share of pleasant piquancy. Let's try this salad!

Purple Miracle Salad

It can be served as a warm or cold appetizer with any meat. Onion can be added if desired. The recipe is very simple and quick to prepare.

Salad will well complement the festive table and pamper the household at ordinary times. The dish turns out to be very satisfying, so it can be safelybe used as a garnish. The basis of the salad is an eggplant with an egg, and other components can be varied to satisfy each gourmet in their own way. So, sour cream can be an excellent substitute for mayonnaise, and soy sauce can replace s alt.

Before cooking, you need to choose firm eggplant fruits, so the salad will be much tastier. Under no circumstances should overripe vegetables be used.

The required set of products looks like this:

• eggplant - 1 piece;
• boiled eggs - 2 pcs.;
• onion - 1 head;
• black pepper - 2 pinches (optional);
• weak solution of vinegar - 1 tbsp. l.;
• greens - a small bunch (optional);
• garlic - 2 cloves;
• vegetable oil for frying eggplant and salad dressing.
• mayonnaise - 3 tbsp. l;
• sugar and s alt (soy sauce).

Cooking process

Let's start cooking. To do this, boil hard-boiled eggs in advance and create an onion marinade:

• Peel the onion from the husk and cut into rings.
• In a deep plate, pour onion with vinegar and sprinkle with sugar and s alt (2 pinches). The vinegar solution should not be too strong. The ideal percentage is 9%. If this is not available, then the vinegar can be diluted with a little water.
• Cover with cling film and let the onion soak for 15 minutes.

Preparing eggplant:

• Wash, cut into large cubes, sprinkle with s alt and leave for 10minutes. This procedure is necessary to remove the bitterness present in the purple vegetable.
• After the time has passed, wash the eggplants under cold water, drain excess moisture.
• Pour vegetable oil into the pan and, when it is hot, put the vegetable.
• Fry until golden.
• Put the fried eggplant in a salad bowl. It is recommended to get rid of excess fat before this by laying the vegetable on paper napkins after frying.
• After that, rub the garlic on a fine grater and mix. You can use a garlic press available at hardware stores or utensil centers.

We are engaged in eggs: cool, peel and chop coarsely (about how they cut an eggplant). After that, finely chop the greens.

In a bowl we shift the pickled onion, but without the marinade. Add eggs and sprinkle with pepper. We flavor everything with mayonnaise and herbs. We mix everything well. Warm salad of eggplant and eggs with onions, according to reviews, is much tastier.

Put the salad in a beautiful dish, decorate with a small sprig of parsley. Serve as a main course, or as an accompaniment to boiled potatoes or grilled meats.

Meals are served

Restaurants decorate eggplants with pickled onions and eggs using special round molds. It looks very nice and appetizing.

Eggplant salad cannot be spoiled by other vegetables: tomatoes, cucumbers. Canned champignons and olives can add an interesting taste. Eggplant with egg perfectly complements the cheese, which is rubbed on top of a warm salad.