סלט חצילים וחמוצים / Eggplants and pickles salad

מצרכים

• 2 large eggplants
• 20 Pickled Pickled Eggplants
• 1 small onion
• Juice from half a juicy lemon
• Half a teaspoon of salt
• A cup and a half oil for deep frying

אופן ההכנה

1. When the frying is done, transfer the eggplant cubes to the bowl. Divide about 20 eggplants into quarters and add to the bowl, slice thin rings from a small onion with Master Slasser and add to the bowl. Add half a teaspoon of lemon juice and salt and mix well. Taste, lacks salinity? Add half a teaspoon of extra salt and stir.
2. Prepare the salad at least three hours in advance, put in a box and store in the refrigerator until serving. The salad can be prepared the day before.