For many people, salads have long been a commonplace dish on the holiday table and everyday dinner or lunch. Salads are served as a dessert, main course and even as a side dish. Salads often act as an aperitif or appetizer. Therefore, salads are a universal food. Salads
can also be prepared from different products. There are meat salads, cheese salads, vegetable salads and berry salads. In addition, salads often use mixes of different products.
Let’s tell you how to prepare an eggplant salad for an appetizer.
Ingredients for eggplant salad:
- Eggplant – 3 pcs;
- Egg – 3 pcs;
- Onion – 2 pcs;
- Mayonnaise – 3 tbsp;
- Sugar – 1 tsp;
- Salt – 0.5 tsp;
- Vinegar 9% – 3 tbsp;
- Water – 80 ml.
Preparation of eggplant salad:
Remove the stalks from the eggplants and cut into thin straws. Cut onions in quarter rings, put them in a bowl. Add sugar and salt to the onions, pour in vinegar and boiling water
. Leave the onions to marinate for 10 minutes.
At this time, fry eggplant in vegetable oil until soft and evaporate excess liquid. Cool the boiled eggs, peel and cut into small cubes.
Put the cooled eggplants, eggs and onions in a salad bowl. Fill the salad with mayonnaise, salt and sprinkle with ground black pepper, mix.
All that remains is to let the salad stand in the refrigerator for 20-25 minutes.
The salad turns out tender and tasty, suitable for both a holiday and a snack.
