One of the options for universal cold snacks can be a salad of eggplant with egg and mayonnaise. This simple combination of products is easy to supplement with a wide range of ingredients to taste.
Eggplant salad as mushrooms with eggs, onions and mayonnaise
Eggplants are very similar to mushrooms in their texture, but not to taste. To add vegetables of a new taste it is possible, if to flavor them during roasting the mashed bouillon cube with mushroom aroma.
Ingredients:
- eggplant - 490 g;
- eggs - 3 pieces;
- onion - 35 g;
- vinegar - 15 ml;
- bouillon cubes with taste of mushrooms;
- mayonnaise for refueling.
Preparation
Before cooking, make sure that the eggplant is not bitter. Cut the fruits with straws and fry in vegetable oil, seasoning the pieces with half a mashed bouillon cube. While eggplants are fried, put the eggs boiled hard. Finely chop them and combine them with eggplant. Onion with boiling water, pour vinegar and leave for 10 minutes. Mix the onions with eggs and eggplants, season the salad with mayonnaise and take off the sample.
Salad from eggplants, eggs, onions and mayonnaise
Ingredients:
- eggplant - 430 g;
- lemon juice - 10 ml;
- mayonnaise - 75 g;
- eggs - 7 pieces;
- Dijon mustard - 10 g;
- onion - 55 g;
- handful of grenade cores;
- a handful of nuts.
Preparation
Sprinkle the diced eggplants with lemon juice, salt well and fry in the abundance of oil until soft. Leave the eggplant slices on paper towels, and cook the hard-boiled eggs and chop them finely, and divide the onions into thin half rings and scald.
Mix all the prepared ingredients and season them with mayonnaise, then sprinkle with nuts and pomegranate cores.
Recipe for salad from eggplants, eggs, onions and mayonnaise
This dish can be served to the table as a cold snack yourself or grind all the ingredients of the dish, and spread the resulting mixture on toasts and tartlets.
Ingredients:
- eggplant - 730 g;
- eggs - 4 pieces;
- a bunch of green onions;
- a handful of dill greens;
- clove of garlic;
- mayonnaise for refueling;
- lemon juice - to taste.
Preparation
Before the preparation of eggplant, cut into small cubes, generously season with salt and leave for half an hour. Salted vegetables rinse, dry and save. Finely chop the greens. Boil the eggs and chop them. Mix all the ingredients in the salad bowl together with herbs and season with a simple sauce based on a mixture of mayonnaise with lemon juice and a garlic scalloped garlic.
Salad from aubergine, eggs, cheese, garlic and mayonnaise
The sharpness of garlic filling, which is used in the preparation of this salad, will smooth the addition of soft mozzarella, known for its creamy taste. If you want a more acute snack, then give preference to hard cheeses.
Ingredients:
- eggplant - 440 g;
- cherry tomatoes - 130 g;
- mozzarella cheese - 140 g;
- garlic - 3 teeth;
- boiled eggs - 4 pcs .;
- mayonnaise - 65 g;
- a handful of dill greenery.
Preparation
Eggplant cut and salt, leave the vegetable to give bitterness for half an hour, and then rinse the pieces and dry them. Pieces of eggplant brown on vegetable oil until soft. Mix the chopped garlic with mayonnaise and dill. Divide the cherry tomatoes into halves or quarters, depending on the original size. Finely chop the eggs. Combine all the prepared ingredients together with grated cheese and season with garlic mayonnaise.
Before serving, the eggplant salad is cooled.