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Eggplant Salad with Egg and Pickled Onions – Simple Recipe
Instructions
Slice the onion into thin half-rings, 2–3 mm thick. In a deep dish, combine the water, salt, sugar and vinegar for the marinade, stirring thoroughly until the salt and sugar dissolve completely. Pour the marinade over the onion and leave for 20 minutes. In that time the onion loses its bitterness and harshness, turns crunchy and takes on a pleasant sweet-and-sour note.
Slice the eggplants into rounds about 1 cm thick, sprinkle both sides with coarse salt and leave for 20 minutes in a colander. The salt draws out the bitter juice (solanine) – you will see the dark liquid running off. Without this step the eggplants may taste bitter even after frying.
Rinse the salted eggplants thoroughly under cold water, squeeze them out by hand and cut into sticks about 1×3 cm. Fry on heated vegetable oil over medium heat for 5–7 minutes until golden on all sides. It is exactly this deep frying that gives the «mushroom» flavour – do not stew the eggplants, only fry them.
Boil the eggs hard for 10 minutes after the water comes to the boil, cool them in iced water for easy peeling, then cut into medium cubes of about 1 cm. Cold eggs cut far more neatly than hot ones – transfer them to iced water straight after boiling.
In a large bowl, combine the fully cooled fried eggplants, the chopped eggs and the onion squeezed free of the marinade. The eggplants must be cold – hot ones would soften the eggs and turn everything to mush. Patience while they cool is important.
Add freshly ground black pepper to taste and finely chopped or pressed garlic. The garlic gives a distinctive piquant accent – without it the salad turns out «empty». One clove is enough for this amount of ingredients.
Dress the salad with 1–2 tablespoons of mayonnaise if you like and mix thoroughly with a silicone spatula, folding from the bottom up. For a diet version, replace the mayonnaise with Greek yoghurt or a mix of olive oil and lemon juice.
Put the finished salad in the refrigerator for 20–30 minutes to let it soak. During this time the ingredients exchange aromas and the flavour becomes harmonious. Serve chilled in a nice salad bowl with a sprig of fresh herbs – parsley or dill.
The eggplant salad with egg and pickled onion is ready! Guests are usually amazed to learn that the «mushroom» starter is in fact made from eggplant. It is a wonderful vegetarian option for a Lenten table or as an alternative to the classic mushroom salads.
Tips
- 1
Choose young eggplants – they have thinner skin and fewer seeds, the flesh is more tender and does not taste bitter even without pre-salting.
- 2
The pickled onion loses its bitterness and turns crunchy – do not skip this step, it is fundamentally important for the flavour.
- 3
For an oil dressing, put the eggplants straight into the bowl; for mayonnaise, place them on paper towels first. On a similar principle I make eggplants with garlic and mayonnaise.
- 4
You can add fresh cilantro, parsley or dill right before serving for brightness and a fresh flavour.
FAQ
Can the salad be made without mayonnaise? +
Yes, dress it with a 1:1 mix of vegetable oil (olive or sunflower) and lemon juice – this is a more diet-friendly option. Greek yoghurt, plain unsweetened yoghurt or thick 20–25% sour cream with crushed garlic and herbs also work well. You can use homemade egg-based mayonnaise without additives. Each dressing gives its own character: mayonnaise is rich, yoghurt is light, oil is simple. The main thing is not to let the salad dry out.
Why do fried eggplants resemble mushrooms so much? +
Eggplants fried over high heat take on an umami flavour and a meaty texture very reminiscent of porcini or button mushrooms. This happens thanks to the Maillard reaction at high temperature – the same reaction that creates the aroma of fried meat and mushrooms. The texture of the eggplants after frying also becomes slightly «rubbery», much like mushrooms. This effect is used in vegetarian and vegan cooking as a mushroom «substitute».
How should the finished salad be stored? +
In the refrigerator in a tightly closed container or under cling film – up to 2 days without losing quality. On the second day the flavour becomes even deeper as the ingredients soak through fully. Do not leave the salad at room temperature for longer than 2 hours – mayonnaise spoils quickly in the warmth. Freezing a salad with mayonnaise and eggs is absolutely not advisable – after thawing the texture turns to mush. Make it for 1–2 days at most.
What is this salad best served with? +
As a starter in its own right for a festive table or buffet. With a meat platter, grilled sausages or roast chicken – a classic pairing. With crunchy crackers or toasted baguette as a canapé. For a Lenten table – without mayonnaise as a complete vegan dish. Alongside strong drinks (vodka, whisky) or dry white wine. For a striking presentation, lay it into ring moulds – you will get a restaurant-style salad «tower».
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