Eggplant is a wonderful and healthy vegetable that you can use to diversify your diet. For lovers, as they say, I propose more spicy, an easy-to-prepare, but very tasty salad.
To prepare it, we need 2 small eggplants, 2 medium-sized onions, 2 cloves of garlic, 2 boiled eggs, 2 potatoes, boiled in advance, mayonnaise or, better, sour cream for dressing - 5-6 tablespoons (more may be required if the salad seems dryish), a little vegetable oil for frying, salt and pepper.
Eggplant, as you know, does not have a very pleasant bitterness property, especially if it is not young. You can simply cut off the skin from it or cut and soak in salt water for half an hour (a tablespoon of salt per liter of water).
Fry our eggplants with onions, cut into half rings in a small amount of vegetable oil for 15-20 minutes. Cut the garlic into strips or thin slices. After the eggplants are ready, turn off the heat, add the garlic, close the lid and leave. Cut the potatoes and eggs into cubes. We take, a beautiful salad bowl, lay out the cooled eggplants with onions and garlic, add eggs, potatoes to them, salt, if necessary, and pepper to taste. We fill our salad with mayonnaise or sour cream. Put a plate with the finished dish in the refrigerator for a while, the salad will taste better if it is soaked in all the juices.
