Ingredients:
- Eggplant 2 pieces
- Onion 2 pieces
- Canned champignons 300 grams
- Mushroom seasoning 1 tbsp. a spoon
- Mayonnaise 250 grams
- Vinegar or citric acid to taste
- Greens to taste
- Salt to taste
- Garlic 3 cloves
- Vegetable oil 2 tbsp. spoons
Cooking method:
Step 1. Peel the onion and cut into thin strips.
Step 2 Fry the onion in a small amount of oil until slightly golden.
Step 3 Put the fried onions on a paper towel so that the glass has excess oil.
Step 4 Wash and chop the eggplant. Transfer to a pan and pour salted boiling water for 15 minutes, covering with a lid. Then drain the water and pour acidified boiling water again. Cover and let stand for 15 minutes. Drain the water by discarding the eggplant in a colander.
Step 5 Fry half the eggplant in a small amount of heated oil, spreading the “straws” in one layer.
Step 6 Put the fried eggplant on a paper towel to remove excess oil.
Step 7 Also fry the remaining eggplant by adding mushrooms to them.
Step 8 Sprinkle with dry mushroom seasoning, chopped garlic and black pepper.
Step 9 Mix gently while maintaining the integrity of the pieces.
Step 10 Transfer eggplant with mushrooms into a spacious bowl. Add the fried onions.
Step 11 Gently mix the salad. Allow to cool. Season with mayonnaise and mix gently. Salt to taste.
Step 12 Before serving, mix and put in a salad bowl. Garnish with sprigs of greenery.
Bon Appetit!
