Eggplant salad with egg and pickled onion

You can take any onion for the salad: salad onion or regular, as we will marinate it anyway. After marinating, the onion will lose its bitterness, become sweet-sour in taste and more crunchy. Let's start marinating. Remove the peel from the onion head, slice the onion into thin half-rings. Pour 100 ml of cold water into a bowl. Dissolve 1 tsp of sugar and 1 tsp of salt in the water. Add 1 tbsp of table 9% vinegar here. Place the sliced half-rings of onion into the marinade. Stir the onion so that the liquid completely covers it. Leave the onion slices in the marinade for 20 minutes, while we take care of the other ingredients for the salad.

For the salad, take young eggplants (preferably small-sized). Young vegetables have thin skins and small tender seeds. Without peeling the skin off the fruits, slice them into rounds. Now sprinkle the sliced eggplants with salt (coarse), leave them with the salt for 20 minutes.

Then rinse the slices of eggplants, washing off the salt with cold water, gently squeeze out the excess moisture with your hands, and cut them into strips. Heat a pan with refined vegetable oil. Fry the strips of eggplants until golden brown. Transfer them from the pan to a salad bowl and let them cool. If using mayonnaise for the dressing, lay the fried eggplants on paper towels to remove excess oil.

Boil the eggs hard, then cut them into cubes.

Now mix all the prepared ingredients for the salad in a deep bowl.

Add ground black pepper and crushed garlic.

If desired, the salad can be dressed with mayonnaise.

Cover the salad and place it in the refrigerator for 20 minutes. When serving, garnish the salad with parsley or cilantro leaves.

Prepare this amazingly tasty eggplant salad with egg and pickled onion according to our recipe. Enjoy your meal.