Eggplant Salad "Vkusnotishcha"

Country kitchen

The "Vkusnotishcha" (Delicious) Eggplant Salad for Every Day is a simple, filling, and nutritious salad option. When I first tried it at a friend's house, I can honestly say I really liked the taste, but it was so heavy and greasy that I decided to give it a little twist for myself.

So, I basically kept the salad ingredients the same: eggplant soaked in egg, fried onions, and greens. The only thing I recommend is cooking it in a non-stick frying pan, with almost no oil. You can use mayonnaise for the dressing, but homemade mayonnaise in small quantities is best. This salad is filling and perfect for lunch.

Ingredients:

eggplants – 1 pc.;
onion - 1 pc.;
greens – to taste;
homemade mayonnaise - 1 tbsp;
vegetable oil – 1 tbsp;
chicken eggs – 1 pc.;
dry ground mushrooms - a pinch;
salt, pepper – to taste.

A simple eggplant salad recipe

Prepare all the necessary ingredients according to the list. Select a medium-sized eggplant, wash and dry it, and trim the ends on both sides. Cut the eggplant into small, oblong strips.

Take a deep bowl and beat the chicken egg. Beat the egg with a whisk.

Place the eggplant slices in a bowl with the egg and mix well, ensuring each eggplant piece is coated. Let the eggplants sit for an hour.

Peel and rinse the onion, dry, cut into half rings.

Heat a non-stick frying pan. Lightly coat the pan with oil, add the eggplant, and fry for a few minutes.

In a separate frying pan, brown the chopped onion, also using a minimal amount of oil.

Combine eggplants and onions in one bowl, add some dried mushrooms, ground into dust.

Add a little mayonnaise, salt, pepper, and chopped herbs to the salad. Mix the salad and serve.

Bon appetit!