Salads with eggplants, eggs and pickled onions

Salads with eggplants, eggs and pickled onions

Eggplants with fleshy pulp and unique flavor are often used to make cold snacks. These include eggplant, egg and pickled onion salads. Despite the simple composition, the food has several cooking options, each of which has its own advantages.

Cooking Features

Before you prepare an eggplant, egg and pickled onion salad, it’s worth finding out a few points, without which the result may not meet the expectations of the chef.

  • Eggplants contain the harmful substance solanine, which gives them bitterness. To get rid of it, after grinding, sprinkle with salt and leave for 10-15 minutes, then rinse with running water. The second option is to soak “blue ones” in a salt solution prepared from 20 g of salt and 1 liter of water. Mature vegetables must be soaked for 20-30 minutes, and half of this time is enough for the young. After soaking in a salt solution, the vegetables are also washed.
  • Washed eggplants need to be dried and then fry. Otherwise, they will be watery and will lose their shape when roasting, becoming unappetizing.
  • Chop eggplants in a salad with eggs and onions taken in bars. Whether to clean them before it from the skin, the hostess decides for herself.
  • All products that have been heat-treated must be cooled to room temperature before being mixed with cold sauce, otherwise the snack will sour quickly.

Gourmets say that fried eggplants in a salad with eggs and pickled onions become similar to mushrooms. Using this as a dressing for a mushroom sauce or adding a small amount of mushrooms will help emphasize this.

Salad with eggplants, eggs and onions pickled in vinegar


  • eggplants - 0.5 kg;
  • chicken egg - 3 pcs .;
  • onions (preferably red) - 0, 2 kg;
  • table vinegar (9 percent) - 40 ml;
  • water - 100 ml;
  • sugar - 20 g;
  • salt - 5 g;
  • vegetable oil - 50 ml;
  • fresh parsley - 50 g;
  • ground black pepper, mayonnaise - to taste.

Method of preparation:

  • Wash the eggplants, cut into bars about 1 cm wide, sprinkle with salt, stir, leave for 10-15 minutes.
  • Free the onions from the husk, cut into thin halves of the rings.
  • Mix water, vinegar and a teaspoon of salt, immerse the onion in this marinade, leave for 15-20 minutes.
  • Cook hard boiled eggs, put them under a stream of cold water so that they cool down faster, free from shell, cut into bars, put in a bowl.
  • Rinse the eggplants, pat dry.
  • Heat oil in a pan, put vegetables in it, fry until done. Transfer to a plate covered with a napkin to remove excess oil.
  • Squeeze the onions, put them to the eggs.
  • Transfer cooled eggplants to eggs and onions.
  • Add the parsley, finely chopped with a knife, pepper, season with mayonnaise.

Salad prepared according to this recipe has a pronounced savory taste.

Eggplant, egg and onion marinated in lemon juice


  • eggplants - 0, 4 kg;
  • white salad onion - 120 g;
  • chicken egg - 4 pcs .;
  • lemon - 0, 5 pcs .;
  • fresh parsley, salt, sugar - to taste;
  • mayonnaise - 60-80 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Peel the eggplants, cut into 7-8 cm thick bars. Prepare salt water by dissolving a tablespoon of salt in a liter of liquid. Dip the eggplants in the solution, leave for 20 minutes.
  • Cool hard-boiled eggs under cold running water, peel, cut into columns.
  • Onion, freeing from the husk, cut into thin half-rings and immerse in a mixture of lemon juice, sugar and salt, leave for 20 minutes.
  • Rinse the eggplants, let them dry, fry in the heated oil. Put on a napkin so that it absorbs excess oil.
  • Squeeze the bow.
  • Combine eggs, onions and eggplants, season with mayonnaise.

After transferring the appetizer to a salad bowl or dish, sprinkle it with chopped greens. The dish made according to this recipe has a delicate taste with light savory notes.

Salad with eggplants, eggs and onions with mushroom flavor


  • eggplants - 0, 4 kg;
  • onions - 150 g;
  • apple cider vinegar (6%) - 20 ml;
  • salt - 5 g;
  • sugar - 5 g;
  • water - 50 ml;
  • chicken egg - 3 pcs .;
  • tomatoes - 0, 2 kg;
  • butter - 50 g;
  • mushroom broth (in powder or cubes) - 2-3 g;
  • sour cream, black pepper, parsley - to taste.

Method of preparation:

  • Cut eggplants into columns, soak them in saline, rinse, dry.
  • Fry “blue” in melted butter, sprinkle with broth, cool.
  • Onions, sliced ​​in half rings, marinate in a mixture of vinegar, water, salt and sugar.
  • Mix sour cream with pepper and chopped parsley.
  • Cool hard-boiled eggs, peel, slice in the same pieces as eggplants.
  • Cut the tomatoes in about the same bar.
  • Combine the components of the snack, mix, season with sour cream sauce.

Eggplants in this salad taste like mushrooms, the appetizer will appeal to forest lovers.

How to decorate a salad with eggplants, eggs and pickled onions

When serving at the table, snacks are made beautifully. You can offer several options for decorating eggplant salad, eggs and pickled onions.

  • Salad can be decomposed into plates using a special mold. You can replace it with a can, after cutting the bottom from it.
  • Salad will look brighter if you lay it on a pile of lettuce leaves, put a sprig of dill or parsley on top.
  • If you are preparing a salad with the addition of mushrooms, you can decorate it with champignon plates, spreading them along the contour.
  • You can spread egg slices along the contour of a salad; quail eggs are especially suitable for this.
  • An egg flower will also be a worthy decoration for a snack.

Simply spreading the salad on the ice-cream bowls will give it a more sophisticated look.

Salad with eggplants, eggs and pickled onions is a tasty and nourishing snack that can be made both on weekdays and for the festive table. The calorie in a dish is quite high, it has a spicy taste, which is why it is not recommended for dietary food.

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