Eggplant salad without mayonnaise

Let's cook awesomely delicious eggplant salad without mayonnaise. Cooking this dish will not take you much time and effort, but believe me, the result will please you very much. This salad not only looks appetizing, but also very fragrant, hearty with a wonderful piquant and original taste. Be sure to take note of this recipe, cook at home for your family or as a snack on the festive table.

Ingredients:

• 1 large eggplant;
• 2 tomatoes;
• 1-2 cloves of garlic;
• 1 onion;
• 2 eggs;
• green onions to taste;
• parsley to taste;
• 2 tablespoons of vegetable oil for frying;
• 1 tablespoon of olive oil for salad dressing;
• Himalayan or common salt;
• ground black pepper or hot to taste;
• coriander to taste.

For pickling onions:

• 1 glass of water;
• 2 tablespoons of vinegar 9%;
• 1 tablespoon of sugar.

Eggplant salad without mayonnaise. Step by step recipe

1. First you need to prepare the eggplant: it needs to be washed, cut off the ends and cut into strips. To do this, cut the eggplant along the plates, and then cut across the straws. If the eggplant is large, then cut along the plate we cut another half.
2. Then it is necessary to remove the bitterness from the eggplant. Pour the strawberries eggplant into a colander, put it on a bowl and add salt (regular or Himalayan, do it to your taste). After adding salt, mix everything well and leave for about half an hour.
3. When the bitterness left the eggplant, they started the juice, they need to be fried for about three minutes in a pan over high heat.
4. When frying eggplant, add garlic crushed with a garlic squeezer, knife or grater. Mix all the ingredients.
5. After frying, we take out the eggplants on a plate and let them cool.
6. Prepare the onion: peel it from the husk, cut it into four parts, and then cut it.
7. We turn to pickling onions. Add water, vinegar and sugar to the bowl, pour the chopped onion into it.
8. Prepare the tomatoes: they need to be washed, dried, cut into four parts, and then cut into slices. Pour chopped tomatoes into a convenient bowl.
9. Tip. If there is a lot of juice in tomatoes, then it is better to remove it.
10. Prepare the green onion: it needs to be washed, dried and chopped. Pour the chopped onion in a bowl to the tomatoes.
11. Parsley is also washed, dried, chopped and added to a bowl with tomatoes and onions.
12. Boil eggs, cool, then peel and cut into cubes or use an egg slicer. Add chopped eggs to the ingredients in a bowl.
13. To all the ingredients in the bowl add cooled eggplant, pickled onions, a little hot pepper, coriander, olive oil and mix thoroughly. Be sure to try and add the missing spices if necessary.
14. You can add any other spices, based on your culinary preferences.
15. Tip. Instead of olive oil, you can use vegetable, mayonnaise or sour cream, do it to your taste.
16. If desired, the salad can be put in the refrigerator for about fifteen minutes, or you can immediately serve it to the table.

Eggplant salad without mayonnaise is ready. I really love to cook it in the eggplant season, my relatives eat it with great pleasure. Visit the site “Very Delicious” and you will find many interesting salad recipes.