The highlight of this salad is fried eggplant. As it turned out, they are perfectly combined with vegetables and sprats. Be sure to soak the eggplants before roasting to remove excessive bitterness.
Ingredients
- Eggplant - 1 piece
- Sprats - 1 bank
- Chicken eggs (boiled) – 4 pieces
- Cherry tomatoes - 200 g
- Green onion - 2-3 pen
- Mayonnaise - 2-3 tbsp.l.
- Vegetable oil (for frying) – 2 tbsp.l.
Step-by-step cooking recipe
Cut the eggplant into slices and soak in salted cold water for 10-15 minutes.
Dry the eggplant slices and fry in vegetable oil. Transfer to a plate and cool.
Cut the eggs, green onions, cherry tomatoes, sprats and eggplant into pieces of approximately the same size.
Put the prepared ingredients in a salad bowl, season with mayonnaise and mix. Add salt if necessary.
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