Step into the world of extraordinary flavors with this eggplant salad that’s bound to surprise your taste buds. Even the little ones, usually indifferent to eggplants, will be asking for seconds!
- Four Eggplants (aubergines)
- Four Eggs
- One and a half Onions
- 200g (1 cup) Sour Cream
- Sunflower Oil
- 4 tablespoons Vinegar
- Mustard, Salt, and Sugar
- Slice the eggplants into matchsticks, about three to four millimeters thick. Season with salt, mix well, and let them salt for a while.
- Cut onions into semicircles and marinate them. Peel the onions, slice them into semicircles, and pour boiling water over them. After a couple of minutes, drain the water and add a tablespoon of sugar, half a teaspoon of salt, and four tablespoons of vinegar. Pour boiling water again, cover, and set aside to marinate.
- Hard-boil the eggs. Once done, cut them in half, then slice each half into two-millimeter-thick pieces.
Prepare Eggplants for Frying:
- Rinse the salted eggplants under running water. Squeeze out excess water and fry them in vegetable oil on high heat. If the pan is not large enough, fry in batches. Transfer the fried eggplants to another dish and let them cool.
- Once cooled, mix the eggplants with the eggs and the marinated onions. Season with salt to taste. You can use a dressing of sour cream with mustard, or alternatively, feel free to dress the salad with mayonnaise.
Enjoy Your Delicious Eggplant Salad!
Revel in the delectable flavors of this eggplant salad – a harmonious blend that will make it a favorite for all, even the little ones who usually shy away from eggplants.
Dive into a world of culinary delight with this mouthwatering eggplant salad – a perfect harmony of flavors that will leave everyone craving more!