Eggplant salad with egg: the best recipes

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

Eggplant itself is a very he althy vegetable that must be included in the diet, and you should eat it as often as possible. It contains potassium, vitamin C, phosphorus, calcium, iron, magnesium and more. But, besides the fact that the use of this vegetable is he althy, it is also very tasty. Eggplant is fried, baked, stewed, and it is also often one of the ingredients in creating all kinds of side dishes. We suggest trying to cook an eggplant salad with an egg.

Eggplant and egg salad

For this you will need:

• Eggs - 5 pieces.
• Onion - 300 grams.
• Eggplant - 1 kilo.
• Butter.
• Ground pepper.
• S alt.

Cooking salad

Eggplant should not be large, hard and not spoiled. They should be washed, cut in half and soaked for about half an hour in s alt water to remove bitterness. Then peel the skin and cut into cubes. Whisk the eggs in a bowl and add the prepared vegetables to them. Leave the eggplant with the egg to soak for an hour and a half, while not forgetting to stir constantly.

Now you need to remove the husk from the onion, rinse and chop into small cubes. It should be added to the rest of the ingredients and mixed. All ingredients for eggplant and egg salad are ready. It remains only to fry them, for this, pour vegetable oil into a heated pan and put chopped vegetables into it. Fry over low heat, stirring occasionally, for 35 minutes. The vegetables should brown slightly. Ten minutes before the end of frying, you need to pour pepper and s alt, mix and bring to readiness. Transfer the cooked eggplants with egg to a plate, let cool, garnish with chopped parsley and serve.

Eggplant with onion and egg

When a large number of delicious fruits and he althy vegetables ripen during the season, it is imperative to prepare as many kinds of salads as possible that supply our body with all the necessary vitamins.

To prepare the salad you will need:

• Eggplant - 3 pieces.
• Onions - 2 pieces.
• Eggs - 5 pieces.
• Mayonnaise - half a glass.
• Oil - 6 tablespoons.
• Pepper.
• S alt.
• Parsley.

Cooking the salad

First you need to pickle the onion. From it you need to remove the husk, rinse, divide into two parts and chop into thin straws. In a small bowl, pour one and a half glasses of water, one tablespoon of vinegar (9%) and two teaspoons of sugar. Stir and place the chopped onion in the marinade for twenty-five minutes.

Now you can go directly tothe process of preparing the salad itself. Rinse the eggplant well, place in water with s alt for about twenty minutes to get rid of bitterness. Then wash again and dry with a paper towel. After that, the vegetables should be chopped into thin strips.

Pour oil into a heated frying pan and put eggplants in it. Fry them until fully cooked, stirring constantly. Eggplant absorbs a large amount of oil during frying. Therefore, after cooking, they must be laid out on a paper towel and allowed to absorb the oil. Thanks to this, the eggplant salad with egg and onion will not be so greasy.

What's next? Then boil hard-boiled, peel and crumble the eggs. And also drain the marinade from the onion. Place all prepared ingredients in a deep bowl. These are eggplants, eggs, onions, finely chopped parsley and mayonnaise. How much s alt and pepper to add depends on your taste. Mix everything thoroughly and put the prepared eggplant salad with egg and onion on a dish. After that, you can serve.

Marinated eggplant salad

Must take:

• Eggplant - 1 kilo.
• Eggs - 5 pieces.
• Water - 2 liters.
• Butter - 1 cup.
• Garlic - 1 small head.
• Vinegar - 5 tablespoons.
• S alt - 2 tablespoons.
• Dill - 1 bunch.

Salad cooking process

Boil hard-boiled eggs, about eight to nine minutes. Cool, peel and cut into small cubes. Pour water into a large saucepan, put on fire and bring to a boil. Add s alt to the container, pour in the vinegar and put the eggplants cut into small cubes. Boil for about ten minutes, drain through a colander.

While the eggplants are cooling, you need to combine butter, finely chopped dill, garlic, eggs in a separate bowl. Then add the cooled vegetables and mix all the ingredients together. Marinated eggplant salad with eggs is ready. It needs to be kept in the refrigerator for several hours, and after that it can already be eaten. Such a salad turns out to be quite satisfying, but at the same time useful for the body.