20.05.2020
12
Recipe information
Cooking:
30 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
8.38
Carbohydrates:
0.45
Fats:
0.44
Squirrels:
0.57
Water:
5.36
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Eggplant | 4 PC. |
| 2. | Boiled eggs | 4 PC. |
| 3. | Bulb onions | 2 PC. |
| 4. | Boiling water | 100 Ml |
| 5. | Vinegar 9% | 2 art. l |
| 6. | Vegetable oil | for frying |
| 7. | Salt | taste |
| 8. | Black pepper | taste |
| 9. | Mayonnaise | taste |
Cooking
1. Stage
Cut the eggplant into strips, salt and let stand for 15 minutes. Fry in vegetable oil until tender and cool.
2. Stage
Cut the onion in half rings, pour over boiling water, leave for a minute and drain the water. Then add the vinegar and let it stand for several minutes.
3. Stage
Dice the eggs. Mix with pressed onions and eggplant. Salt to taste and season with mayonnaise.
4. Stage
Eggplant salad is ready.
5. Stage
Bon Appetit!!!