Fried eggplant salad. Amazing salad "purple miracle" - eggplant with egg and pickled onions

Eggplant is very much appreciated by cooks and ordinary housewives for its extraordinary taste and delicate structure. You can grow this one in your backyard. Eggplants are actively used by all cuisines of the world. The most tender representative of this vegetable is its white variety, which is devoid of spicy flavor.

Purple vegetable is a great gourmet find

It can be fried, stewed, baked in the oven. Many people love eggplant caviar as an alternative to squash. When combined with eggplant, 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 this salad!

Salad "Purple Miracle"

It can be served as a warm or cold appetizer with any meat. Onion can be added if desired. The recipe is very simple and quick to prepare.

The salad will well complement the festive table and pamper the household at ordinary times. The dish turns out to be very satisfying, so it can be safely used as a side dish. The basis of the salad - and other components can be varied, satisfying each gourmet in his own way. So, sour cream can be an excellent substitute for mayonnaise, and soy sauce can replace salt.

Before cooking, you need to choose hard eggplant fruits, so the salad will be much tastier. Under no circumstances should overripe vegetables be used.

The required set of products looks like this:

• eggplant - 1 piece;
• boiled eggs - 2 pcs.;
• onion - 1 head;
• black pepper - 2 pinches (optional);
• 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

Let's start cooking. To do this, boil hard-boiled eggs in advance and create an onion marinade:

• We clean 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 little water.
• Cover with cling film and let the onion soak for 15 minutes.

Preparing the eggplant:

• Wash, 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 the time has passed, we wash the eggplants under cold water, drain the excess moisture.
• Pour vegetable oil into the pan and, when it heats up, spread the vegetable.
• Fry until golden brown.
• Place the fried eggplant in a salad bowl. Before this, it is recommended to get rid of excess fat by laying the vegetable after frying on paper napkins.
• After that, rub the garlic on a fine grater and mix. You can use a garlic press, which is sold at hardware stores or utensil centers.

We are engaged in eggs: cool, peel and cut into large pieces (approximately as an eggplant was cut). After that, finely chop the greens.

We shift the pickled onion into a bowl, but without the marinade. Add eggs and sprinkle with pepper. We flavor everything with mayonnaise and herbs. We mix everything 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 course, as well as an addition to boiled potatoes or fried meat.

Dinner is served!

Restaurants decorate eggplants with pickled onions and eggs using special round molds. It looks very nice and appetizing.

You can’t spoil eggplant salad with other vegetables: tomatoes, cucumbers. Canned champignons and olives can add an interesting taste. Eggplant with egg perfectly complements the cheese, which is rubbed on top of a warm salad.

• Eggplant - 3 pieces (medium size),
• Boiled eggs - 4 pieces,
• Onions - 2 heads (large),
• Table vinegar (9%) - 2 tbsp. spoons,
• Unscented vegetable oil for frying
• Salt and ground black pepper to taste
• Mayonnaise for dressing.

Cooking process:

Start with the eggplant. Rinse and then cut them into long strips. After each plastic, cut into long sticks.

Then pour the eggplant straws with salt water and leave for a while (ideally for several hours). After draining the water, squeeze the eggplants lightly and put them on a paper kitchen towel so that they dry out (otherwise there will be a lot of splashes during frying).

Pour a little vegetable oil into a frying pan or multicooker bowl, heat it up. Dip part of the eggplant in hot vegetable oil and fry in portions. Fry the “blue ones” until a beautiful golden crust.

After frying, the eggplant should again be transferred to a paper towel so that it absorbs excess oil.

While the eggplants are cooling, take care of the onions. It should be peeled and cut into thin half rings. Quickly scald with boiling water and drain the water. Then add vinegar and leave for 15 minutes to marinate the onion.

Boil chicken eggs, cool and peel. Cut the egg into thin slices, then into strips or cubes.

It remains to put all the prepared ingredients in one bowl. Squeeze the onion from excess liquid, add it to the eggplant and boiled eggs.

Season the appetizer with mayonnaise, salt and pepper to taste. Stir.

At the first sampling, everyone will note the taste, reminiscent of fried mushrooms. So it is, because the combination of fried eggplant with onion and egg will give just such a taste effect. Let the finished salad brew in the refrigerator and you can serve it to the table.

Enjoy your meal!

Hello dear readers. Summer is in full swing, it's hot and sunny here. In summer there are a lot of ripe and fragrant fruits, berries, a lot of vegetables. We have eggplant for sale. We love eggplant dishes, so today I will make an eggplant salad with egg, tomato and cheese. There is no meat and fish in the salad, this is a vegetable dish, but insanely tasty. We cook such a dish, in season, very often. I wrote in the title, if you cook this dish 1 time, you will cook it all the time, because it is. If you love eggplant, you will definitely love this salad.

There is already on the blog, with egg and mayonnaise, this is a hit of the summer season, we have been preparing the dish for more than a year. You can see the recipe, there is a detailed description and step by step photos.

Prepare quickly, simply, from affordable and very simple products! In the summer, I don’t particularly want to cook, stand by the stove. On hot days, meat and fish are also not desirable. When there are a lot of fresh vegetables, you can cook vegetable salads.

By the way, not so long ago, I cooked puff, hearty and light. And today, I am sharing the recipe for another masterpiece.

Eggplant salad with egg, tomato, cheese, mayonnaise - lick your fingers

This recipe is very tasty, believe me, if you, like me, love vegetables, cheese, eggs, you will cook this salad all the time. Because eggplant salad with egg and mayonnaise is a real yummy.

• 2 eggplants (I have about 300 grams)
• 100 grams of hard cheese (I have Russian)
• 3 eggs
• 3-4 pcs. tomato
• 1-2 garlic cloves
• 2 tbsp. tablespoons vegetable oil for frying eggplant
• 3-4 st. spoons of mayonnaise (I have 67%)
• Black or white ground pepper (optional)
• Greens (dill, parsley, cilantro, optional)

How many servings. This amount of ingredients makes 4 servings of salad.

Food preparation:

Prepare food, wash eggplant and tomatoes.

Eggs should be hard-boiled, cooled and peeled.

Peel the garlic. I took 1 clove, the taste of the salad is not sharp, but piquant, so I add 2 cloves to make it even more intense.

This salad is loved by children, if I make it for children, I add 1 small clove of garlic.

Cooking process:

Having prepared the products, we transgress to the preparation of a salad of eggplant, eggs and tomatoes.

1. I cut the eggplant into strips. I have small eggplants, I cut them in half, then each half in half again, and cut into strips. Approximately from 0.8 mm to 1 cm.

Advice! Eggplants do not need to be peeled, otherwise they will turn into mashed potatoes when frying. Don't cut the eggplant very finely.

2. I put the eggplants in a bowl, salt, mix, leave for 20 minutes so that they let the juice flow. I do this to get rid of the bitterness.

3. In the meantime, you can cut the eggs into strips. To do this, I cut the egg in half, and then in half again and cut into strips.

4. I also cut hard cheese into strips. I have Russian cheese, you take the one you like best.

5. In the meantime, the eggplants released their juice. I squeeze the eggplant with my hands to remove the juice.

6. I pour a few tablespoons of vegetable oil into the pan, turn on the fire and spread the eggplants, which I previously squeezed out of the juice.

7. Fry eggplant over medium heat until tender.

8. I transfer the finished fried eggplants to a plate. I let it cool. It is advisable to lay a paper towel on the bottom of the plate to remove excess vegetable oil.

9. I cut the tomatoes at the very last turn so that they do not let the juice go. I cut the tomato in half, remove the middle, and cut into strips.

Advice! I personally cut all the ingredients into strips, but you can cut them into cubes. I like straws, so the finished dish is more beautiful!

11. I put eggplant, tomatoes, eggs, cheese on a plate, you can put it in a bowl, mix everything anyway.

I'm posting each one individually to show you all the ingredients, as the Eggplant, Tomato and Egg Salad recipe is not only delicious, but also beautifully served on the table.

If I cook for the family, I mix everything in a bowl.

I dress the salad with mayonnaise, you can use store-bought or homemade.

I add chopped garlic to the salad, you can use any greens that you like best.

As for ground black pepper, sprinkle over the eggplant and tomato salad, if desired. I do not use ground black pepper, as well as dry herbs and seasonings. It already has a pleasant taste, and I did not want to spoil it with spices.

12. I mix the salad and serve it to the table. Believe it or not, the whole family came running to the aroma of the dish. We skipped the soup and moved on to the salad. The aroma of garlic, the spicy taste of salad will not leave anyone indifferent. Well, where without a photo session.

Advice! If you do not want to season the salad with mayonnaise, then season it with yogurt, sour cream, ayran, or thick kefir. The taste will of course be different. I think it tastes better with mayonnaise.

Salad is very hearty, bright, tasty. The unique taste and aroma of the salad is liked not only by us, but also by our friends. Therefore, I boldly say that this is yummy! So delicious that you will lick your fingers.

Red Sea salad recipe with crab sticks and red pepper - video

Calories: Not specified
Cooking time: Not indicated

Eggplant for salad can be prepared in many ways: boiled in salted water, baked in the oven or fried in oil. The last option is the easiest and fastest, and we will use it. And so that the eggplants do not turn out to be very fatty, oily, we will add oils during frying as needed. If you immediately pour a generous portion, the eggplant will instantly absorb it, and you will need to add more. This one is no less delicious.
Eggplant salad with egg and mayonnaise and pickled onions can be served as a full meal for dinner or as a side dish for boiled potatoes. By itself, the salad turns out to be quite satisfying, with a bright rich taste and aroma of garlic. You need to season the salad with crushed garlic while the eggplant is hot, then the aroma will be strong and the garlic juice will be absorbed better. You can serve it warm or cold - it's a matter of taste.

Ingredients:

- onion - 1 medium head the size of an apple;
- eggplant - 1 pc (200-250 gr.);
- mayonnaise - 3 tablespoons;
- salt - to taste;
- egg (hard boiled) - 2 pcs.;
- green onion or dill - a small bunch;
- freshly ground black pepper - 2-3 pinches (optional);
- vinegar 9% - 1 tablespoon;
- garlic - 2 cloves;
- vegetable oil - 2-3 tablespoons;
- sugar - 2 pinches.

Recipe with photo step by step:

We immediately set the eggs to boil, and while they are hard-boiled (this is ten minutes from the start of boiling water), we will prepare everything you need for the salad. Garlic cloves and a medium-sized onion are peeled. Leave the garlic whole, cut the onion into thin half rings.

Pour the onion into a bowl. Add two pinches of salt and sugar, pour in table vinegar with a strength of not more than 9%. Stronger vinegar must be diluted with water. We stand the onion in the marinade for 10-15 minutes.

Eggplant without peeling, cut into medium-sized cubes. We add salt (about 0.5 teaspoons), mix and leave for ten minutes. Then rinse under cold water, squeeze lightly. Pour a spoonful of oil into the pan, heat it up and lay out the eggplant. We make the fire small at first so that the oil does not splatter much. Then increase to medium and fry the eggplant slices until a golden crust appears. During frying, add a little salt (keep in mind that we have already salted the eggplants before frying). Add oil as needed.

Transfer the hot eggplant to a bowl. Grate garlic, mix with hot eggplant. If there is no very fine grater (for spices and ginger), we push the garlic cloves through the press. Or very finely chopped with a knife.

The eggs are boiled, pour cold water, cool. Cut into medium-sized pieces, no smaller than cut eggplant. Green onion cut into rings.

In a bowl with eggplant, we shift the onion without marinade. Pour the eggs there, season with ground pepper to taste.

Add mayonnaise and green onions. Instead of onions (or together with them), you can add fresh dill or cilantro - at your discretion. Get ready.

We mix everything. To make the eggplants better saturated with dressing, you can let the salad brew a little. Or serve immediately - it is even tastier warm than cold.

We spread the salad in a shallow bowl, decorate with a sprig of greenery, sprinkle with finely chopped onion. Serve as a main course, appetizer or addition to boiled potatoes. Bon appetit!

I won’t say that our eggplant and egg salad is a frequent guest at the festive table, but it’s worth a try. Only a veal meat salad can be so satisfying. By the way, it somewhat resembles it in taste. Everyone who decided to try my "fried" eggplant salad today was pleasantly surprised by the lack of meat protein. The husband did not finish the salad without meat, but the children appreciated the new snack dish, to my delight.

To prepare an eggplant salad with eggs, onions and mayonnaise, products are taken from the list. Small eggplants are required. Onions also take small heads - it is better suited for pickling. Boil chicken eggs in advance. Curly parsley is needed for decoration. Mayonnaise goes to any taste. A little garlic - for aroma, salt - for taste and olive oil - for frying eggplant.

So, the recipe. Eggplants are cut into thin tongues, and then into strips. Large blue ones need pre-salting - in order to kill the existing bitterness before frying. Our garden vegetables are not bitter. I will salt them in the pan.

Eggplant straws are fried in hot olive oil until tender. Salted to taste. In the process, it is gently mixed, and seasoned with garlic at the end. The eggplant frying time is no more than 7 minutes. Roasted eggplant recline on a sieve and cool. We don't need extra fat in a salad.

The yolk of a chicken egg is rubbed on a fine grater directly into a serving salad bowl.

Seasoned with mayonnaise.

Then pickled onions.

Pickle the onion in advance. Peel and chop into thin half rings. Season with apple cider vinegar.

On top of the onion is a rich layer of grated chicken proteins and a little mayonnaise.

Eggplant again.

Onion completes the pyramid of festive salad with eggplant and eggs. On the last layer, it will take quite a bit, so as not to close the "hero" of the occasion - Mr. Eggplant.

I can’t say that our dish was prepared quickly, but with great pleasure. You can not store eggplant salad. Prepare it up to an hour before serving. Stir before eating, if necessary, add salt and bon appetit!