How to prepare mayonnaise and eggplant salad: way more tastier than Olivier

We are used to making traditional Olivier mainly in winter. But in summer, the best option is to make a salad with seasonal vegetables. Eggplant goes well with mayonnaise.

The idea of making mayonnaise and eggplant salad was published on the Instagram page of food blogger Natalia (mrs.natalischka).

Ingredients:

• boiled veal - 300 g
• eggplant - 1 pc
• onion - 1 pc
• garlic - 2 cloves

• prunes without pits - 150 g
• walnuts - 50-60 g
• fresh herbs (parsley or cilantro)
• mayonnaise

Method of preparation:

1. Wash the eggplant, dry it, cut off the stem and peel it.

2. Cut into medium cubes.

3. Transfer to a bowl, add salt and mix.

4. Leave for 30 minutes.

5. After that, put in a colander, rinse with cold water and let the water drain.

6. Chop the prunes. If it is hard, you can cover them with boiling water and leave them for 15-20 minutes. Then chop finely.

7. Dice the onion into small cubes.

8. Chop the herbs.

9. Pour the oil into a preheated frying pan, put the onion, and fry until light golden brown.

10. Add the washed eggplants and fry until tender.

11. When the eggplants are fully cooked, squeeze the garlic through a press, mix and turn off the heat.

12. Assemble the salad in a cooking ring or simply mix all the ingredients.

13. Add 1-2 tablespoons of mayonnaise to the meat and mix. Put the meat in the bottom layer, spread it evenly, and tamp it.

14. Add the prunes.

15. Spread a thin layer of mayonnaise on top.

16. Add 3 parts of the nuts on top, then the eggplant, and tamp them as well.

17. Carefully remove the ring.

18. Spread a thin layer of mayonnaise on the side and garnish with chopped nuts.

19. Sprinkle with fresh herbs.

20. It is better to let it soak for a few hours before serving.