Preparing such a salad will not be difficult even for an inexperienced cook. Everything is simple and relatively fast. These ingredients make two good servings of salad. You can fill it not only with a mixture of mayonnaise with sour cream, but also with thick, unsweetened classic yogurt, so the salad will turn out to be less fatty.
Appointment: For lunch / For dinner / For children / For lunch / For dinner / For afternoon tea
Main Ingredient: Vegetables / Eggplant / Zucchini
Geography of cuisine: Russian cuisine
- Eggplant - 1 Piece
- Zucchini - 1 Piece
- Onion - 1 Piece
- Potatoes - 2 Pieces
- Garlic - 1 Clove
- Dill - 10 Grams
- Sunflower oil - 30 Milliliters
- Sour cream - 1 tbsp. the spoon
- Mayonnaise - 1 Tbsp. the spoon
- Salt - To taste
How to cook "Salad with zucchini and eggplant"
Peel the large eggplant, wash and cut into circles 5-7 mm thick. Place in a hot skillet with refined sunflower oil.
Fry the eggplant mugs until lightly golden brown on both sides.
Peel, wash and cut the zucchini in the same way as the eggplant. Place in a hot skillet with butter.
Fry until golden brown on both sides.
Peel the onions, wash and cut into half rings. Place in a hot skillet with refined sunflower oil.
Stir lightly for a few minutes.
Place the fried eggplant and zucchini mugs on a paper towel to absorb excess fat. Send the eggplant mugs to the salad bowl.
Add the grilled zucchini.
Boil the potatoes, refrigerate and chop randomly, but not very finely. Add potatoes and fried onions to the salad.
Finely chop the dill and chop the garlic. Add to salad.
Season the salad with mayonnaise and sour cream.
Season the salad to taste and stir.
Eggplant and zucchini salad is ready. Serve!