Embark on a culinary journey with a salad that dances on the taste buds—our delectable Eggplant and Egg Salad.
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Picture this: smoky ribbons of eggplant, the comforting richness of hard-boiled eggs, and the zing of marinated onions all conspiring to create a symphony of flavors. This isn’t just a salad; it’s a celebration, a fiesta of textures and tastes that will tantalize your palate. Quick and easy to whip up, it’s not just a dish; it’s an experience. Get ready to elevate your salad game and savor the artistry of this gastronomic masterpiece. Bon appétit!
Ingredients:
- 4 eggplants (aubergines),
- 4-5 hard-boiled eggs,
- 2 small onions,
- Salt,
- Sugar,
- Mayonnaise (to taste),
- Cooking oil,
- Greens (to taste).
Instructions:
- Cut the eggplants into thin strips and the onions into semi-circles.
- Sprinkle salt over the eggplant strips and let them sit for 15 minutes to remove bitterness.
- Marinate the onions by pouring boiling water over them, letting them sit for a couple of minutes, and then draining the water. Add 1 tablespoon of sugar, 4 tablespoons of (I use apple) vinegar, and pour in boiling water (50-70ml). Cover and let it infuse.
- Fry the eggplant strips in vegetable oil and let them cool.
- Finely chop the hard-boiled eggs.
- Mix the eggplant strips, eggs, drained marinated onions with greens, and dress the salad with mayonnaise. Season with salt to taste.
Enjoy your meal!
