Eggplant Salad Delicious For Every Day: A Step By Step Recipe

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Eggplant salad "Delicious for every day": just lick your fingers

Eggplant is great for homemade salads. “Delicious for every day” is a simple dish, but with a delicate and unusual taste.

Content

• 1 The classic recipe for salad "Delicious for every day"

  1.1 Video: the traditional way of making salad "Vkusnotischa"

• 2 Eggplant salad with quail eggs and tomatoes
• 3 Salad "Delicious" with egg pancakes

Classic salad recipe "Delicious for every day"

Both adults and children will like the salad. Pickled onions give it freshness, and eggs are nutritious and tender.

Eggplants for salad "Vkusnotischa" must be fresh, with intact skin and green stalk

Products:

• 3 eggplants;
• 5 eggs;
• 80 ml of vegetable oil;
• 3 onions;
• 200 g mayonnaise;
• 1 tbsp. water;
• 3 tbsp. l. vinegar (9%);
• 1 tbsp. l. Sahara;
• 1 tsp salt.

Recipe:

1. Cut the eggplants and sprinkle with salt. Leave it on for 30 minutes.

   

   In half an hour, bitterness will come out of eggplants along with liquid

2. Heat the oil.

   

   Eggplants tossed into a hot pan will become golden brown.

3. Fry the eggplants.

   

   Do not burn the eggplants during frying.

4. Boil the eggs.

   

   Do not overexpose eggs in boiling water, otherwise they will form a dark coating around the yolk

5. Clean them up.

   

   Eggs are peeled from the shell much faster and easier if you roll them around the table before

6. Cut into strips.

   

   Cutting eggs into strips is necessary for a uniform texture of the salad

7. Chop the onion in half rings.

   

   Use a sharp knife to chop the onion so that the half rings are thin

8. Place the onions in a bowl and add the sugar.

   

   Sugar in the marinade will add spice to the onion

9. Heat the water to 60 °. Add vinegar and pour into a bowl of onions. Let it marinate for 20 minutes.

   

   Warm marinade will soften the onion and remove bitterness.

10. Drain the marinade. Mix everything, season with mayonnaise, salt and garnish with herbs.

    

    Serve the prepared salad slightly chilled (30-40 minutes in the refrigerator)

Video: the traditional way of making salad "Vkusnotischa"

In my family, the salad “Tasty for Every Day” is prepared all autumn and the beginning of winter. It goes both as a snack dish and as a side dish for meatballs or baked fish. Children also eat it with pleasure, so it makes no sense to cook less than three or four eggplants. It is also convenient to take it with you to work, as it is nutritious and satisfying. Just remember to refrigerate it before serving, it will taste even better.

Eggplant salad with quail eggs and tomatoes

Tomatoes add an interesting touch in this recipe, and quail eggs create a particularly delicate taste. In addition, quail eggs are very healthy and contain many essential trace elements.

When buying, pay attention to the shelf life of quail eggs, as a stale product will spoil the taste of the salad

Products:

• 4 eggplants;
• 7 eggs;
• 3 onions;
• 50 g butter;
• 1 tbsp. l. vegetable oil;
• 5 cream tomatoes;
• 200 g mayonnaise;
• salt to taste.

Recipe:

1. Remove the skin from the eggplant.

   

   Eggplant can be easily peeled with a potato peeler

2. Cut into cubes and sprinkle with salt. Leave it on for 20 minutes.

   

   Try to keep the eggplant cubes the same size

3. Heat the oil.

   

   Be careful not to burn the butter

4. Fry the eggplant.

   

   Wipes will absorb excess oil

5. Boil the eggs.

   

   After boiling, cook the quail eggs hard-boiled for 3 minutes

6. Place them in cold water for 5 minutes and then clean them.

   

   Quail eggs clean quickly and easily after cold water

7. Cut each egg in half.

   

   In this recipe, quail eggs do not need to be cut into small pieces.

8. Chop the onion in half rings.

   

   The thinner the onion is cut, the more delicate the texture of the salad.

9. Fry it.

   

   The onion should turn golden when fried.

10. Cut the tomatoes into cubes.

    

    Cut the tomatoes with a very sharp knife so as not to drain the juice

11. Mix all ingredients except eggs. Season with mayonnaise and garnish with halved eggs.

    

    Serve the salad immediately so that the fried eggplants do not soften because of the juicy tomatoes.

"Vkusnotischa" salad with egg pancakes

Unusual salad recipe with elegant presentation. The highlight is that instead of boiled eggs, egg pancakes are added, which makes the taste of the dish richer

Flax seed contains vitamins B1, B2, B3, B6, B9

Products:

• 3 eggplants;
• 2 eggs;
• 1 tbsp. l. sour cream;
• 5 tbsp. l. vegetable oil;
• 2 onions;
• 100 ml of water;
• 4 tbsp. l. table vinegar;
• 50 g chives;
• 1/2 tsp. flaxseed per serving;
• salt to taste.

Recipe:

1. Chop the eggplants into strips.

   

   You don't need to peel off the eggplant peel for this recipe, as it gives the salad the texture it needs.

2. Sprinkle with salt and leave for 30 minutes.

   

   Salt will draw out bitterness from eggplants and make them tender

3. Fry in oil (4 tablespoons).

   

   Stir the eggplants all the time when frying.

4. Mix sour cream, eggs and salt.

   

   Never add flour to the egg pancake mix.

5. Beat with a whisk.

   

   Beat the egg pancake mixture until the foam appears.

6. Pour into a frying pan with oil (1 tablespoon).

   

   Fry an egg pancake over low heat for 4-5 minutes

7. Turn over and fry until tender.

   

   It will take less time to fry the second side of the pancake - 2-3 minutes

8. Put the finished pancake on a plate and let cool.

   

   The pancake should cool to room temperature

9. Cut into strips.

   

   For the convenience of slicing, first roll the pancake into a roll

10. Cut the onion into half rings.

    

    To keep your eyes from watering when slicing onions, moisten the edge of a knife with water

11. Mix vinegar and water. Fold the onion into a container and pour in the marinade.

    

    The onions are marinated for 20 minutes

12. Chop the chives.

    

    Chop the chives finely and with a sharp knife

13. Squeeze the onion from the marinade, mix it with all the ingredients and season with mayonnaise. Form a salad to serve and sprinkle each serving with flax seeds (1/2 tsp).

    

    Serve the Tasty Everyday Salad slightly chilled (15 minutes in the refrigerator)

“Delicious for every day” is an unbeaten and very tasty salad. It is worth preparing it in several versions to choose your favorite recipe.