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