Autumn salad with eggplants
Origin of the recipe
Eggplant arrived in Russia quite late, in the late 18th century, and it wasn't until the middle of the last century that it was first cultivated in central Russia. Although not particularly rich in vitamins, eggplant is a very tender and flavorful vegetable. It's delicious fried, stewed, and pickled, and on the table, it rivals mushrooms, which resemble it in taste and appearance. We offer a hearty eggplant and egg salad.
What do you need for cooking?
Ingredients
Kitchen utensils
Step-by-step recipe
Step 1:
Trim the ends of the eggplant.
Step 2:
Cut the eggplant into small cubes.
Step 3:
Pour oil into a frying pan and pour in the sliced eggplant.
Step 4:
Salt the eggplant and stir it in the pan.
Step 5:
Fry the eggplant until done, stirring occasionally.
Step 6:
Place the cooked eggplant in a bowl and boil the eggs.
Step 7:
Dice the tomatoes, peppers, and onions. Place them in a bowl with the eggplant.
Step 8:
Chop the eggs and dill. Add them to the bowl with the vegetables.
Step 9:
Salt the vegetables and add mayonnaise. Mix.
Cooking tips
If your eggplants are bitter, salt them and let them sit before cooking. The salt will draw out some of the bitterness. But afterward, be sure to rinse them, squeeze out the excess, and then fry them.
After frying the eggplants, it's best to transfer them to a paper towel to cool. The paper towel will absorb excess oil.
