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.

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.

1. 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.

1. Stage. Dice the eggs. Mix with pressed onions and eggplant. Salt to taste and season with mayonnaise.

4. Stage

Eggplant salad is ready.

1. Stage. <strong>Eggplant salad is</strong> ready.

5. Stage

Bon Appetit!!!