Fried Eggplant Salad with Egg
A hearty salad from everyday ingredients — give it a try! Fried eggplant with egg and pickled onion can be served as a salad with a little mayonnaise. Apple cider vinegar is best for pickling the onion, but you can use any other; the same goes for the olive oil — any vegetable oil works in a pinch.
Lubava
Recipe author
Fried Eggplant Salad with Egg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
3 g
Fats 57 %
12 g
Carbohydrates 29 %
6 g
128 kcal
GI:
100
/
0
/
0
- Wash the eggplant, cut it lengthwise into thin slices, then into matchsticks. Fry the eggplant in olive oil for 7-10 minutes, salt to taste, season with pressed garlic, then drain in a colander to remove excess oil.
- Hard-boil the eggs, cool, and peel them. Separate the yolks from the whites. Peel the onion, cut it into thin half-rings, put it in a bowl, pour over the apple cider vinegar, and let it marinate for 15 minutes.
- Grate the egg yolks on the fine side of a grater into a deep salad bowl and spread lightly with mayonnaise. Add half the eggplant, then a layer of pickled onion, then the grated egg whites coated with mayonnaise, and finally the rest of the eggplant topped with onion.
- Serve right after assembling — this salad doesn't keep.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chicken egg - 80 kcal/100g
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