Eggplant Salad with Eggs and Pickled Onion
This simple eggplant salad combines fried eggplant with hard-boiled eggs, tangy pickled onion and garlic. Serve it warm straight after making or chill it first; mayonnaise can be replaced with sour cream.
Updated : 09 November, 2026
Easy
About 30 min.
Ingredients
300 grams
Eggplant
3
Eggs
1
Onion
1
Garlic
70 milliliters
Vegetable oil
1 tablespoon
Mayonnaise
to taste
Salt
0.5 tablespoon
Sugar
3 tablespoon
Vinegar
30 milliliters
Water
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Place the eggs in a small saucepan, cover with cold water and bring to a boil. Reduce the heat and cook for about 9-12 minutes, then drain and cool the eggs.
Step 2
Trim the eggplants and peel them if desired. Cut into small cubes or strips. Place in a deep bowl, add about 1 tablespoon salt and cover with cold water. Stir and leave for 15-20 minutes.
Step 3
Peel the onion and cut it into thin half-rings or quarter-rings. Place in a small bowl, add the sugar, a pinch of salt and vinegar, and mix until dissolved. Dilute the vinegar with a little water if needed. Leave the onion to marinate for 10 minutes.
Step 4
Peel the cooled eggs and cut them into small cubes.
Step 5
Drain the eggplant in a colander, rinse and squeeze out the excess water. Heat a little vegetable oil in a frying pan and cook the eggplant until tender, either lightly softened or browned to your liking.
Step 6
Place the cooked eggplant and chopped eggs in a large salad bowl.
Step 7
Add the pickled onion, finely chopped garlic and mayonnaise. Adjust the amount of mayonnaise to your preference.
Step 8
Mix the salad and taste for seasoning. Add salt if needed, then season with ground pepper and other spices to taste, such as dried thyme. Garnish with fresh herbs and serve.
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