Delicious Eggplant and Egg Salad

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Embark on a culinary journey with a salad that dances on the taste buds—our delectable Eggplant and Egg Salad.

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Delicious Eggplant and Egg Salad

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!

Delicious Eggplant and Egg Salad


  • 4 eggplants (aubergines),
  • 4-5 hard-boiled eggs,
  • 2 small onions,
  • Salt,
  • Sugar,
  • Mayonnaise (to taste),
  • Cooking oil,
  • Greens (to taste).


  1. Cut the eggplants into thin strips and the onions into semi-circles.
  2. Sprinkle salt over the eggplant strips and let them sit for 15 minutes to remove bitterness.
  3. 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.
  4. Fry the eggplant strips in vegetable oil and let them cool.
  5. Finely chop the hard-boiled eggs.
  6. Mix the eggplant strips, eggs, drained marinated onions with greens, and dress the salad with mayonnaise. Season with salt to taste.

Delicious Eggplant and Egg Salad

Enjoy your meal!

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