Composition / ingredients
Cooking method
1. My eggplant, cut along thin plates, and then - straws. Fry the eggplants in olive oil for 7-10 minutes, salt to taste, season with garlic, previously passed through a press, then put it in a colander to remove excess fat.
2. Hard-boiled eggs, cooled, cleaned. We separate the yolk from the protein. Peel the onion, cut it into thin half rings, put it in a bowl and pour apple cider vinegar, leave it to marinate for 15 minutes.
3. Three egg yolks on a fine grater in a deep salad bowl, lightly smear with mayonnaise, spread half of the eggplant, then a layer of pickled onions, then three egg whites on a grater and lubricate them with mayonnaise, spread the remaining eggplants and onions on top of them.
We serve it on the table immediately after cooking, it is impossible to store such a salad.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chicken egg - 80 kcal/100g
