Salad with Fried Eggplant, Tomato and Egg

by Editorial Staff

A salad with fried eggplants, tomatoes and an egg is a simple dish in composition and method of preparation, but not without sophistication. The zest of the salad is fried eggplants, which give the dish a pleasant aroma and unusual taste.

Ingredients

  • Eggplant – 1 pc.
  • Tomato – 1 piece
  • Egg – 1 pc.
  • Garlic – 1 clove
  • Fresh parsley – 2 sprigs
  • Fresh purple basil – 2 sprigs
  • Mayonnaise – 1 teaspoon
  • Vegetable oil – for frying
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Prepare all required ingredients.
  2. Wash the eggplant and cut into cubes.
  3. Place the chopped eggplant in a bowl, sprinkle with salt, stir and leave for 10 minutes.
  4. Then rinse the eggplant under running water to rinse off the salt and juice. Squeeze the eggplant slightly.
  5. Fry the eggplant in vegetable oil until golden brown. Cool down.
  6. Peel the garlic. Remove the stems from parsley and basil. Finely chop the parsley and basil leaves together with the garlic.
  7. Boil the egg hard-boiled (9 minutes after boiling water). Cut the egg into cubes.
  8. Wash the tomato and cut into cubes.
  9. Place all the salad ingredients in a bowl: the fried eggplant, egg and tomato. Season the salad with black pepper. Salt if necessary. Add chopped herbs and garlic.
  10. Season the salad with mayonnaise, mix.
  11. A delicious salad with fried eggplants, tomatoes and an egg is ready.

Bon Appetit.

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