Salad from aubergines, canned fish and celery

Image source

Ingredients

• 1 eggplant;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 stalk of celery;
• 2 tablespoons lemon juice;
• 250 g of canned pink salmon;
• 1 bunch of lettuce leaves;
• 150 grams of cherry tomatoes;
• 1-2 tablespoons of mayonnaise.
  
  

Preparation

Cut the eggplant into medium cubes and place in a frying pan with preheated oil. Sprinkle with salt and pepper and fry, stirring occasionally, for about 10 minutes.

Cube the celery with lemon juice. Slightly chop the pink salad with a fork, after draining the liquid. Finely chop the lettuce leaves and cut the tomatoes in half.

Put all the ingredients in a salad bowl, add the mayonnaise and mix well.

---

Thanks for following. Hope you find the article useful.