Salad with eggplant is a delicious and healthy dish that occupies an important place in the culinary traditions of various nations. Eggplant is not only a universal ingredient, but also a useful product rich in fiber, vitamins and minerals.
Salads with eggplant can be both hot and cold, and they can be prepared in a variety of variations.
In Eastern cuisine, for example, eggplant is often baked or fried to emphasize its naturally sweet flavor. In Mediterranean countries, eggplants are often used in combination with olive oil, garlic and spices, which gives the dish a flavor and special piquancy.
Let’s tell you how to prepare a salad with eggplants “Late Autumn”
Ingredients:
- eggplants – 2 pcs;
- mushrooms – 400 g;
- chicken hearts – 400 g;
- pickled cucumbers – 3 pcs;
- cheese – 100 g;
- salt – 1.5 tsp;
- walnuts – 50 g;
- dill – a couple of sprigs;
- mayonnaise;
- onion – 1 pc;
- sugar – 1 tsp;
- vinegar – 4 tbsp;
- cold water – 150 ml.
Preparation:
Boil in salted water chicken hearts, cool and cut into several pieces each. Dice eggplant and fry in a frying pan in vegetable oil, salt and pepper.
Cut mushrooms into plates and fry in a frying pan in vegetable oil until the liquid evaporates
.
Cut small cubes of pickles, cut onions in half rings.
Mix onions with a spoonful of salt and sugar, vinegar and cold water, leave to marinate for 10 minutes. The first layer in the salad bowl lay out fried eggplants, smear with mayonnaise.
On the layer of eggplants put chicken hearts, cover with a mesh of mayonnaise
.
Squeeze onions from the marinade and put
them
on the layer of hearts, smear with mayonnaise.
On the onion layer put fried mushrooms, and on them pickles
.
Cover the cucumber layer with mayonnaise, sprinkle with grated cheese.
Smear the cheese layer with mayonnaise. Chop walnuts and sprinkle them on the cheese layer. Chop dill and sprinkle it on the nut layer.
You get a tasty and hearty salad of eggplants, chicken hearts and mushrooms.
This salad will serve as a great dish for a festive table.
