Eggplant salad like mushrooms

Step-by-step cooking

1. Step 1:

   

   How to make eggplant salad like mushrooms? Prepare all the products listed in the recipe. The first step is to boil the eggs. To do this, wash the eggs, send them to a small saucepan or saucepan, fill with cold water and put on the stove. Bring to a boil over high heat, reduce the flame and cook the eggs for about 9-12 minutes. Drain the boiling water, and cool the eggs.

2. Step 2:

   

   Wash the eggplants, cut off the tails. If desired, also cut off the peel (I usually do not do this). Chop into small cubes or cubes. Send the blue ones to a deep bowl, sprinkle with a handful of salt (about 1 tbsp.l.) and pour cold water. Stir in such a way that the salt dissolves. Leave on for 15-20 minutes. This way you will get rid of bitterness, and when frying eggplants will absorb less oil.

3. Step 3:

   

   Peel the onion and rinse. Cut into thin half rings or quarter rings. Put it in a small bowl, add sugar, a pinch of salt and vinegar. Stir everything well until the loose ones dissolve. If necessary, dilute the vinegar with a small amount of water. I use 5% vinegar and usually do not dilute it with water. Leave the onion to marinate for 10 minutes.

4. Step 4:

   

   Peel the eggs from the shell and cut into small cubes.

6. Step 5:

   

   Put the eggplants in a colander and rinse. Squeeze the pieces out of excess water. Heat a small amount of vegetable oil in a frying pan and fry the eggplants until tender. Choose the degree of roasting for yourself, you can cook until the pieces are transparent, or until a golden crust appears.

7. Step 6:

   

   Put eggplants and eggs in a deep salad bowl.

8. Step 7:

   

   Then add the pickled onion, finely chopped garlic and mayonnaise. The amount of mayonnaise can be increased. I don't like salads to "float", so I always use mayonnaise at a minimum.

9. Step 8:

   

   Mix the salad. Try it with salt, add salt if necessary. Also sprinkle with ground pepper and other favorite spices. I used dried thyme this time. Decorate the finished dish with fresh herbs and serve to the table.