Eggplant itself is a very healthy vegetable that must be included in the diet, and it should be eaten as often as possible. It contains potassium, vitamin C, phosphorus, calcium, iron, magnesium and much more. But, besides the fact that the use of this vegetable is useful, it is also very tasty. Eggplants are fried, baked, stewed, and also it is often one of the ingredients in creating all kinds of side dishes. We suggest you try making eggplant salad with egg.
Eggplant and Egg Salad
This will require:
- Eggs - 5 pieces.
- Onions - 300 grams.
- Eggplant - 1 kilogram.
- Oil.
- Ground pepper.
- Salt.
Cooking salad
Eggplant should not be large, hard and not spoiled. They must be washed, cut in half and soaked for about half an hour in salt water to remove bitterness. Then peel and cut into cubes. Beat eggs in a bowl and add prepared vegetables to them. Leave the eggplant and egg soaked for an hour and a half, not forgetting to stir constantly.
Now you need to remove the husks from the onion, rinse and chop into small cubes. It should be added to the remaining components and mixed. All the ingredients for the salad with eggplant and egg are ready. It remains only to fry them, for this, pour vegetable oil into a heated pan and put the chopped vegetables in it. Simmer for 35 minutes, stirring occasionally. Vegetables should lightly brown. About ten minutes before the end of frying, pour pepper and salt, mix and bring to readiness. Cooked eggplant with an egg should be transferred to a plate, allowed to cool, garnish with chopped parsley and serve.
Eggplant with onion and egg
When a large number of delicious fruits and healthy vegetables ripen in the season, you must definitely prepare as many kinds of salads as possible, which supply our body with all the necessary vitamins.
To make a salad you will need:
- Eggplant - 3 pieces.
- Onion - 2 pieces.
- Eggs - 5 pieces.
- Mayonnaise - half a cup.
- Oil - 6 tablespoons.
- Pepper.
- Salt.
- Parsley.
Cooking salad
You must marinate the onions first. It is necessary to remove the husk from it, rinse, divide into two parts and crumble with a thin straw. Pour one and a half glasses of water, one tablespoon of vinegar (9%) and two teaspoons of sugar into a small bowl. Stir and place chopped onions in the marinade for twenty-five minutes.
Now you can go directly to the process of preparing the salad itself. Wash eggplants well, place in water with salt for about twenty minutes to get rid of bitterness. Then wash and dry again with a paper towel. After this, the vegetables should be crumbled with a thin straw.
Pour oil into a preheated pan and put eggplant in it. They must be fried until fully cooked, stirring constantly. Eggplant when frying absorb a fairly large amount of oil. Therefore, after cooking, they must be laid out on a paper towel and let the oil soak. Thanks to this, eggplant salad with eggs and onions will not be so greasy.
What's next? Then boil hard, peel and crumble the eggs. And also drain the marinade from the onion. Put all cooked ingredients in a deep dish. These are eggplant, eggs, onions, finely chopped parsley and mayonnaise. How much salt and pepper to add depends on your taste. Mix everything thoroughly and put the cooked eggplant salad with eggs and onions onto the dish. After that, you can serve.
Pickled Eggplant Salad
It is necessary to take:
- Eggplant - 1 kilogram.
- Eggs - 5 pieces.
- Water - 2 liters.
- Oil - 1 cup.
- Garlic - 1 small head.
- Vinegar - 5 tablespoons.
- Salt - 2 tablespoons.
- Dill - 1 bunch.
The process of making salad
Boil hard-boiled eggs for about eight to nine minutes. Cool, peel and crumble in small cubes. Pour water into a large pot, put on a fire and bring to a boil. Add salt to the container, pour the vinegar and put the eggplant, cut into small cubes. Cook for about ten minutes, drain through a colander.
While the eggplants are cooling, you need to combine the oil, finely chopped dill, garlic, eggs in a separate bowl. Then add the cooled vegetables and mix all the ingredients together. Pickled eggplant salad with eggs is ready. You need to hold it in the refrigerator for several hours, and after that you can already eat it. Such a salad turns out to be quite satisfying, but at the same time useful for the body.