Eggplant and Onion Salad

3 servings

60 minutes

Eggplant and onion salad is a simple yet exquisite dish that embodies the harmony of flavors and textures. Eggplants, with their tender flesh and rich, slightly nutty taste, combine with caramelized onions to acquire a sweet undertone. Dressed with olive mayonnaise, the salad becomes soft and rich, perfect as a standalone dish or side. European cuisine values this salad for its versatility and ability to highlight the main ingredients without unnecessary additions. Its history roots in culinary traditions where vegetables and simple sauces created incredible flavor combinations. A wonderful choice for those who appreciate comforting home-cooked meals with a hint of spiciness and pleasant texture.

Energy value per serving

• Calories: 328
• Proteins: 6.1g
• Fats: 26.4g
• Carbohydrates: 17.5g

Ingredients

• Eggplants: 3 pc
• Onion: 2 pc
• Olive mayonnaise: to taste
• Chicken egg: 1 pc
• Salt: to taste
• Vegetable oil: 4 tbsp

Cooking steps

1. Peel the eggplants and cut them into small cubes. Beat an egg and mix it in. Leave for 40 minutes. During this time, repeat this procedure several times.

   Required ingredients:

   • Eggplants: 3 pieces
   • Chicken egg: 1 piece

2. Slice the onion into rings and fry in vegetable oil.

   Required ingredients:

   • Onion: 2 pieces
   • Vegetable oil: 4 tablespoons

3. Fry the eggplants after the time has passed and combine with the onion.

   Required ingredients:

   • Eggplants: 3 pieces
   • Onion: 2 pieces

4. Fill with mayonnaise.

   Required ingredients:

   • Olive mayonnaise:  to taste