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Homemade dinner
Eggplant salad like mushrooms

"Mushroom-Style" Eggplant Salad

Very simple, very tasty, and great warm or cold! This "mushroom-style" eggplant salad is a wonderful dish you and your family will love. Serve it as an appetizer right after cooking or after chilling. Dress it with mayonnaise or sour cream, as you prefer.

Pearl

Recipe author

Composition / ingredients

Servings:

Eggplant

300

Eggs

Onion (small)

Garlic

Vegetable oil

Mayonnaise

Salt

Sugar

0.5

Vinegar (6%)

Water (for pickling the onion, optional)

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 58 % 14 g

Carbohydrates 25 % 6 g

159 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 50 min

Step 1:

How do you make "mushroom-style" eggplant salad? Gather all the ingredients. First, boil the eggs: wash them, put them in a small saucepan, cover with cold water, and set on the stove. Bring to a boil over high heat, lower the flame, and cook for about 9-12 minutes. Drain and cool the eggs.
Step 2:

Wash the eggplant and trim the stem ends. Peel them if you like (I usually don't). Cut into small cubes or sticks. Put the eggplant in a deep bowl, sprinkle with a handful of salt (about 1 tbsp), and cover with cold water. Stir so the salt dissolves and let sit for 15-20 minutes. This draws out the bitterness, and the eggplant will soak up less oil when fried.
Step 3:

Peel and rinse the onion. Cut it into thin half- or quarter-rings. Put it in a small bowl with the sugar, a pinch of salt, and the vinegar. Stir well until the sugar and salt dissolve. If needed, dilute the vinegar with a little water (I use 6% vinegar and usually don't). Let the onion marinate for 10 minutes.
Step 4:

Peel the eggs and cut them into small cubes.
Step 5:

Drain the eggplant in a colander and rinse. Squeeze the pieces to remove excess water. Heat a little vegetable oil in a skillet and fry the eggplant until done. Cook them as much as you like — until just translucent, or until golden and browned.
Step 6:

Put the eggplant and eggs in a deep salad bowl.
Step 7:

Then add the pickled onion, finely minced garlic, and mayonnaise. Add more mayonnaise if you like — I prefer salads that aren't swimming in it, so I use as little as possible.
Step 8:

Toss the salad. Taste for salt and add more if needed. Sprinkle with ground pepper and any other spices you like — I used dried thyme this time. Garnish with fresh herbs and serve.

Instead of pickling the onion, you can sauté it in oil until golden — that gives the salad a different flavor. You can also use sour cream in place of mayonnaise. Enjoy!
Homemade mayonnaise is worth the effort — tastier and more wholesome. You can also use sour cream or plain yogurt instead, on their own or mixed in to your taste, which lightens the dish.
All oils are only good up to a certain point — the smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. It's worth learning how to pick the right oil for frying and gauge the right temperature.
How do you draw the bitterness out of eggplant? Cut it into slices, rounds, or cubes, salt it, and let it sit about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and start cooking.