Eggplant salad with egg and pickled onion

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the salad. The basis of the dish is eggplant, chicken eggs and onions. If these ingredients are prepared in advance, then the simplicity will be complemented by the speed of salad preparation.

2. Step 2:

   

   Chicken eggs are washed, put in a saucepan, pour cold water, put on fire. Add a pinch of salt to the water so that the egg shells do not crack during cooking. Cook the eggs for about 10 minutes from the moment the water boils. A longer cooking time will cause the yolk of the eggs to acquire an ugly blue hue.

3. Step 3:

   

   Drain the hot water from the pan with boiled eggs, pour it cold and leave for 20 minutes. Then we clean the chicken eggs and cut them into large cubes with a knife.

4. Step 4:

   

   Peel the onion from the husk and finely chop it with a knife. Onions for such a salad can be used any to taste, there is no need to be afraid that bitter onions will come across. After marinating the onion in a vinegar mixture, any bitterness from the onion will evaporate.

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, mix so that the loose crystals completely dissolve. Put the onion in a bowl with marinade, rub it well with your hands and leave it for 15 minutes while we cook the eggplants.

6. Step 6:

   

   Now you can find eggplants of any variety with different flavors, for example, there are eggplants without bitterness and seeds inside. Such vegetables greatly simplify the process of their preparation, there is no need to perform actions to eliminate bitterness, you can immediately proceed to their preparation. But if eggplants are ordinary with bitterness, there is nothing wrong with that. My eggplant, remove the skin, cut the flesh into small cubes.

8. Step 7:

   

   Put the eggplants in a bowl, salt them, rub them with your hands so that they are well soaked in salt, leave for 15 minutes. After the specified time, the juice will stand out in the bowl, squeeze it out. Pour vegetable oil into the pan, heat it up.

9. Step 8:

   

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

10. Step 9:

    

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

11. Step 10:

    

    We fill the salad with mayonnaise, but you need to add it quite a bit, because the eggplants have sufficiently saturated the oil on which they were fried, and excess fat in the salad can make it not tasty. Add salt and ground black pepper to taste.

12. Step 11:

    

    Mix. We serve the salad to the table, it is delicious both warm and cold. Enjoy your meal!