bonapeti.com»Recipes»Salads»Egg Salad»Egg Salad with Eggplant and Walnuts

Egg Salad with Eggplant and Walnuts

Yordanka KovachevaYordanka Kovacheva
Novice
2k115k194
Nadia Galinova
Translated by
Nadia Galinova
Egg Salad with Eggplant and Walnuts
Image: Yordanka Kovacheva
1 / 5
04/11/2021
Favorites
Cook
Add
Report
Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
2
"The more there is from this spread on the table, the more happy guests there will be"

Ingredients

  • eggs - 3 pcs. (hard boiled)
  • eggplants - 1 pc.
  • olive oil - 1 tbsp.
  • walnuts - 1.7 oz (50 g)
  • garlic - 1 clove (or by taste)
  • lemon juice - 2 tbsp. (or by taste)
  • mayonnaise - 2.5 oz (70 g)
  • salt - by taste
  • black pepper - 2 pinches
  • tomatoes - 1 pc. (medium - sized)
measures

How to cook

This egg salad is delicious, easy to make and suitable for utilizing the rest of your Easter eggs.

According to your taste, it can be stronger on garlic, with a more sour taste or it can be more creamy - with more mayonnaise.

Cut the eggplant in half lengthwise, rub it with salt and leave it to separate its bitter juice.

Wash it, spread with olive oil and roast it in a preheated oven at 390°F (200 degrees) until it has well softened.

Once the roasted eggplant has cooled, peel it and put it in a blender along with the peeled eggs, garlic, lemon juice, black pepper, walnuts and salt.

Grind everything into bulky pieces and then mix the mixture with the mayonnaise in a deep bowl.

The egg salad with eggplant and walnuts is served with fresh sprigs of parsley and fresh tomatoes.

Enjoy your meal!

Rating

4
50
41
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest