Today eggplant is on the menu again. An easy-to-prepare, hearty and affordable snack made from fried eggplant, eggs and pickled onions. Step-by-step recipe with a photo. Video recipe.
A salad of fried eggplants, eggs and pickled onions is a great dish that can be served as an independent snack or as an addition to any dish. For example, it will be a wonderful side dish for a meat steak or chop, boiled potatoes or fried fish. The treat is very interesting, with an unusual taste and method of preparation. If you are tired of fried eggplants with garlic, baked in the oven, pickled and other dishes with them, then this recipe diversifies your daily menu. The recipe is very variable, because the amount of products can be changed to taste. If you want, add more onions or, on the contrary, boiled eggs. And if desired, the dish can be supplemented with fresh tomatoes. They work well with all the ingredients in the recipe. Serve the salad cool. Therefore, take into account the time before serving it, because fried eggplants and boiled eggs need time to cool.
I note, despite the fact that the snack is based on a low-calorie vegetable, the salad is quite high-calorie due to boiled eggs and fried eggplants in vegetable oil, which absorb it in large quantities during frying. If you want to reduce the calorie content, then bake the eggplants in the oven, where very little oil is required, just to grease the baking sheet.
- Caloric content per 100 g - 173 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Eggplant - 1 pc.
- Eggs - 2 pcs.
- Soy sauce - for dressing
- Sugar - 0.5 tsp for pickling onions
- Vegetable oil - for frying and 1 tbsp. for refueling
- Hot pepper - 0.25 pods
- Salt - a pinch
- Onions - 1 pc.
- Table vinegar - 1 tablespoon for pickling onions
Step-by-step preparation of a salad of fried eggplant, eggs and pickled onions, a recipe with a photo:
1. First of all, peel the onions, wash and chop into thin half rings. Place it in a deep bowl, add table vinegar and sugar and stir. Pour boiling water over and stir again. Leave it to marinate before applying to salad. Stir it occasionally.
2. Wash the eggplants, dry them and cut them into 1 cm thick and 3 cm long pieces. If ripe fruits are used, they contain bitterness. To remove it, sprinkle the eggplant with salt and leave for half an hour. Droplets form on the surface of the fruit, with which the bitterness came out. Then rinse the fruits and dry with a paper towel.
3. In a frying pan in vegetable oil, fry the eggplants until golden brown. Then refrigerate them well.
4. Prepare the sauce. Toss in the soy sauce, vegetable oil, and finely chopped hot peppers.
5. Pre-boil the eggs, cool in ice water, peel and cut into strips. Send them to the salad bowl.
6. Add chilled fried eggplants and pickled onions to the eggs. Tilt the onion into a sieve so that the glass has excess moisture and dry with a paper towel.
7. Season salad of fried eggplant, eggs and pickled onions with sauce, stir and serve.
See also a video recipe on how to cook eggplant with onions and eggs.
