Today cook delicious delicious, full-bodied and at the same time a light salad. Especially will look beautiful on the holiday table!
Thinly sliced three large eggplant, plates of about 5 mm.
Eggplant spread on the mat, I salt on both sides and give the lie to eggplant given juice. With the help of a paper towel pressed well eggplant. As a result, eggplant will absorb less oil, and become more pliable.
Grease a baking sheet with vegetable oil, spread the eggplant and also grease with vegetable oil. I am sending a baking in an oven, preheated to 180-200 degrees for 15-20 minutes. I will keep an eye to eggplants become tanned, golden.
For the salad I need chicken hearts, I decoction in advance, threw in salted boiling water and cooked for 40 minutes. Now hearts are absolutely soft and has cooled down.
Advance decoction eggs. Now marinate onions. I bow cut into thin quarters. Add to the onions a pinch of salt, a pinch of sugar, 2 tablespoons of lemon juice and 1 tablespoon of vinegar. Mixed and set aside to the side, while the remaining ingredients will prepare - onion promarinuetsya.
Chicken cut into smaller hearts.
Eggs rubbed on a coarse grater.
Tomatoes cut into small cubes and send in a colander to get rid of excess fluid.
For the filling will take the mayonnaise and sour cream in equal proportions, 2 tablespoons with a decent horse. I squeeze through a press garlic clove. Add a teaspoon of mustard with the top. I stirred and try to salt, if necessary, can dosolit.
I fill hearts sauce, add 2 tablespoons. Dressed with egg sauce, I leave the tea sauce spoon tomatoes.
It remains salad assemble: for this shape is lined with cling film after moistening water wall forms so the film adheres better.
Spread the slices of eggplant in the shape so that the bottom and sides are completely closed.
It remains only to fill out a form: the first layer is an egg on top of the eggs spread pickled onions, then - chicken hearts.
The last layer - tomato. On the edges of eggplant bends tails, and at the center clipped with scissors.
The bottom of harboring remaining eggplant slices.
Salad overlay film and send in the refrigerator for 2 h. After two hours pull salad refrigerator, cover plate and flip.
Sprinkle with chopped walnuts and fresh parsley. Salad is very tasty, tender chicken hearts, baked eggplant - a beautiful and colorful salad, really decorate a festive table. Bon Appetit!
Ingredients:
- 3 eggplant
- 700 g chicken hearts
- 5 eggs
- 2 tomatoes
- 1 onion
- a pinch of salt
- pinch of sugar
- 2 tablespoons lemon juice (1 tablespoon or vinegar)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tsp uppers hot mustard
- 1-2 garlic clove