Eggplant and egg salad

Today we are preparing an eggplant salad with eggs and pickled onions at home - delicious, tender and very easy to prepare!

Ingredients

• Small eggplants - 4 pcs.
• Boiled eggs - 6 pcs.
• Onion - 1 pc.
• Mayonnaise - 3-4 tablespoons
• Mustard - 1 tsp
• Ground black pepper - to taste
• Salt - to taste
• Sugar - 1 tbsp
• Apple cider vinegar 6% - 3 tbsp.
• Vegetable oil - for frying

Directions

1. Remove the skin from the eggplants and cut them into strips.
2. Soak eggplant in salted water for 15-20 minutes to remove bitterness.
3. Cut the onion into quarter rings.
4. Finely mash the onion with your hands.
5. Pour boiling water over the onion for 2-3 minutes.
6. Cut boiled eggs into strips.
7. Drain excess liquid from onion. Marinate the onion. To do this, add 1 tbsp. l. sugar, lightly salt and pour apple cider vinegar.
8. Wash the eggplant, put it in a colander and fry until tender.
9. Prepare salad dressing. To do this, mix mayonnaise, mustard and pepper.
10. Place eggplant on paper towel or in a bowl to drain excess fat.
11. Place fried eggplant, pickled onion and boiled eggs in a bowl.
12. Add the dressing to the eggplant and egg salad and mix gently.
13. Salad with eggplant, eggs and pickled onions is ready!