Simple composition, easy to prepare, amazing taste, unusual and interesting … fried eggplant salad with egg. Prepare this amazing meal for weekdays and holidays.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplant dishes are always delicious, so they often appear on our tables, because show themselves at their best in the culinary sense. Plus, they go well with many products. But eggplant is not only caviar, rolls or boats. They are used to prepare first courses, casseroles, snack cakes … And today we will make a delicious and nutritious salad. The salad contains a small amount of ingredients, so this wonderful vegetable performs the taste solo. And to taste, and externally, eggplant slices resemble mushrooms. As always, this is a very simple meal, and at the same time satisfying. Nobody will remain airborne.
For this salad, as well as for other appetizers, buy small, slightly unripe fruits of absolutely any kind. The main thing is that they are unripe and firm. Then the salad will turn out juicy and tasty. You can vary the proportions of the products, but the eggplant should still dominate. If you like spicy snacks, add more hot peppers or a clove of garlic passed through a press to the salad. It is important to fry the eggplants on all sides. Therefore, if the pan is small, then it is better to divide the vegetable in 2-3 stages of frying.
- Caloric content per 100 g - 139 kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing food, plus time for frying and soaking eggplants
Ingredients:
- Eggplant - 1 pc.
- Onions - 1 pc.
- Eggs - 2 pcs.
- Hot pepper - 1/4 pod
- Mustard - 0.5 tsp
- Soy sauce - 1 tablespoon
- Vegetable oil - 4 tablespoons for dressing, plus for frying eggplant
Step by step preparation of fried eggplant salad with egg:
1. Pour eggs with cold water and boil for 8 minutes after boiling until a cool consistency. Then transfer to ice water to cool.
2. Peel and cut the eggs into strips. Although the cutting method is not important, the main thing is that all products are cut to the same size.
3. Wash the eggplants, cut off the tail and cut into bars, as shown in the photo. Sprinkle each fruit with salt so that the blue ones do not taste bitter. Then rinse the salt under running water and transfer to a paper towel to remove excess moisture. This manipulation, in addition to removing bitterness from the vegetable, will also not absorb too much oil during frying.
4. Place the pan on the stove, add vegetable oil and heat. Add eggplants and set to medium heat. In most recipes, eggplant is fried in vegetable oil, but butter can be used if desired. Then the eggplants will be more tender.
5. Fry the eggplants over medium heat on each side until golden brown.
6. Finely chop the hot peppers and add to the container with the soy sauce.
7. Add mustard there, pour in oil, season with a little salt and mix well.
8. Put fried eggplants, boiled eggs and onions, chopped into strips, into a salad bowl. Pour the prepared dressing over the food.
9. Stir the salad and serve it to the table. If you wish, you can keep the dish in the refrigerator for half an hour so that it cools well.
See also a video recipe on how to make an eggplant salad with egg and pickled onions.
