Serve a hearty, tasty and savory salad as a snack. Dill gives aroma, pickled onions have a pleasant sourness, and potatoes velvety. Such a salad can also be a side dish for meat or poultry.
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Vegetables / Eggplant / Potatoes
Geography of cuisine: Russian cuisine
Diet: Lean meals / Vegetarian food
- Salted eggplant - 1 Piece
- Potatoes - 2-3 Pieces
- Onion - 1 Piece
- Dill - 15 Grams
- Vinegar 9% - 2 Tbsp. spoons
- Water - 2 Art. spoons
- Sunflower oil - 30 Milliliters
- Salt - To taste
How to cook Salad with Salted Eggplant and Potatoes
Wash the potatoes and place in a saucepan. Cover with water, cook until tender. Refrigerate afterwards.
Peel the onions, wash and cut into half rings. Place in a bowl of vinegar and water. Marinate for 15 minutes.
Cut the salted eggplants into small cubes and place in a salad bowl.
Chop the dill and send it to the salad.
Also add the pickled onions.
Peel and dice the potatoes. Add to salad.
Salt the salad and season with sunflower oil.