Eggplant is very appreciated by cooks and ordinary housewives for its extraordinary taste and delicate structure. This blue-violet vegetable can be grown in a summer cottage. Eggplant is actively used by all cuisines of the world. The most tender representative of this vegetable is its white variety, which is devoid of spicy aftertaste.
Purple Vegetable - A Great Gourmet Finding
It can be fried, stewed, baked in the oven. Many people love eggplant caviar as an alternative to squash. In combination with eggplant and egg, its gastronomic qualities become more interesting. If such a dish is seasoned with a pickled onion, then it will receive a share of pleasant piquancy. Let's try to cook this salad!
Salad "Purple Wonder"
It can be served as a warm or cold snack for any meat. Optionally, add onions. The recipe is very simple and quick to prepare.
Salad will complement the festive table well and in ordinary time will pamper the household. The dish turns out to be very satisfying, so it can be safely used as a side dish. The basis of the salad is eggplant with an egg, and other components can be varied, satisfying each gourmet in its own way. So, sour cream can be an excellent substitute for mayonnaise, and soy sauce can replace salt.
Before cooking, you need to choose solid eggplant fruits, so the salad will be much tastier. In no case should you use overripe vegetables.
The necessary set of products looks like this:
- eggplant - 1 piece;
- boiled eggs - 2 pcs.;
- onion - 1 head;
- black pepper - 2 pinches (optional);
- a weak solution of vinegar - 1 tbsp. l .;
- greens - a small bunch (optional);
- garlic - 2 cloves;
- vegetable oil for frying eggplant and salad dressing.
- mayonnaise - 3 tbsp. l;
- sugar and salt (soy sauce).
Cooking process
We start cooking. To do this, boil hard-boiled eggs in advance and create onion marinade:
- Peel the onion from the husk and cut into rings.
- In a deep plate, pour onion with vinegar and sprinkle with sugar and salt (2 pinches). The vinegar solution should not be too strong. The ideal percentage is 9%. If this is not available, then vinegar can be diluted with a small amount of water.
- Cover with cling film and let the onions soak for 15 minutes.
Prepare the eggplant:
- My, cut into large cubes, sprinkle with salt and leave for 10 minutes. This procedure is necessary to remove the bitterness present in the purple vegetable.
- After time, we wash the eggplant under cold water, drain excess moisture.
- Pour the vegetable oil into the pan and, when it warms up, put the vegetable.
- Fry until golden brown.
- We spread the fried eggplant in a salad bowl. It is recommended before that to get rid of excess fat by placing the vegetable after frying on paper napkins.
- After this, rub the garlic on a fine grater and mix. You can use a garlic squeezer, which is sold in hardware stores or dish centers.
We make eggs: cool, peel and chop coarsely (about the same as cutting eggplant). After that, finely chop the greens.
Put pickled onions in a bowl, but without marinade. Add the eggs and sprinkle with pepper. Flavor everything with mayonnaise and herbs. All mix well. A warm salad of eggplant and eggs with onions, according to reviews, is much tastier.
We spread the salad in a beautiful dish, decorate with a small sprig of parsley. Serve as a main dish, as well as an addition to boiled potatoes or fried meat.
Dinner is served!
In restaurants, eggplant with pickled onions and eggs is made using special round tins. It looks very nice and appetizing.
You will not spoil the eggplant salad with other vegetables: tomatoes, cucumbers. An interesting taste can make canned mushrooms and olives. Eggplant with egg perfectly complements the cheese, which is rubbed on top of a warm salad.