What delicious and unusual dishes from zucchini and eggplant. Blue ones

Eggplant and zucchini dishes appear on our table with the beginning of summer, because it is during this period that these vegetables become available in local markets, gardens and supermarket shelves. From these seemingly familiar vegetables, you can prepare a large number of first and second courses, appetizers, and even desserts.

Eggplants and zucchini are loved all over the world. In almost all cuisines of the world you will find dishes made from eggplants and zucchini, and this is not surprising, because they are not only tasty, but also very healthy. A large number of Coarse fibers and fiber help you quickly feel full, and certain chemicals contained in these vegetables do not allow excess fats to be absorbed.

That is why dishes made from zucchini and eggplant can be eaten together with meat and not be afraid of gaining weight. How to cook eggplant and zucchini dishes for the whole family we will look at below. Zucchini and eggplant taste perfectly together, and as an example, we suggest you prepare a delicious one with eggplant.

Eggplant and zucchini dishes. Step-by-step recipes

Squash caviar with eggplants – recipe

Ingredients:

Zucchini – 2 pcs., Carrots – 2 pcs., Onions – 1 pc.,
Tomatoes – 2-3 pcs.,
Eggplants – 1 pc.,
Sunflower oil,
Salt – 1 teaspoon,
Sugar – 2 teaspoons,
Vinegar – 3 teaspoons,
Spices: ground black pepper, bay leaf, several peas of allspice

And zucchini? Then it will be useful for you to familiarize yourself with the contents of this article. Below are simple zucchini and eggplant dishes. All that is required of you is a minimum amount of free time and the most ordinary products.

List of ingredients (for 7 servings):

Preparation:

1. Rinse the vegetables with tap water. First, take the eggplants, peel them and cut them into small cubes. If you bought young vegetables, then you don’t have to peel the skin. Let's start processing the zucchini. They need to be thoroughly cleaned with a sharp knife and then cut into cubes.

And eggplant suggests the use of other vegetables, for example, onions. So, take a few onions, peel them and chop them as finely as possible. Place a deep frying pan on the stove and pour in the specified amount of oil. Now add the onion pieces. Fry for 3-5 minutes, setting the heat to medium.

3. Add satsivi spices to the pan with onions. Mix it all for about one minute. Next, lay out the zucchini and eggplants. Using a wooden spatula, mix the ingredients. Cover with a lid.

4. All that remains is to finely chop the tomatoes and add them to the pan with other vegetables. You can simmer all this without a lid. At the end of the process, take the garlic, peel it and chop it. Add to vegetables. In 10-15 minutes the stew will be ready. The dish is decorated with fresh herbs and served in portions.

with zucchini

Coming soon an important event(wedding anniversary, birthday, and you don’t know how to surprise your guests? Great option There will be dishes from zucchini and eggplant. They are not only tasty, but healthy.

Required Products:

onions - 1 piece;
several medium-sized eggplants;
250 g white bread;
olive oil (1 tbsp is enough);
two tomatoes;
garlic (several cloves);
two bell peppers (preferably red);
250 g;
a bunch of parsley;
oregano (fresh or dried);
salt.

Practical part:

1. Cut the eggplants in half. Rub each half with salt. Leave it like this for 30 minutes. This will get rid of bitterness. Carefully pour the resulting juice into the sink. Preheat the oven to 200 degrees. Place foil on a baking sheet. Place the eggplants on it (skin side up). Bake for half an hour. Then remove from the oven and let cool. We take out the pulp from each eggplant, but not all of it, but only 2/3. We will cut everything we took out.

2. Take a large frying pan, put it on the fire and fry vegetables (peppers, tomatoes, onions) in it. Add chopped garlic and oregano. Cover the top with a lid. Reducing the heat, simmer the vegetable mixture for at least 10 minutes. Don't forget to stir the dish. After this time, the lid can be opened, allowing the moisture to evaporate.

3. Remove vegetables from the stove, add cheese and parsley. Salt and pepper. Mix the resulting mass thoroughly. We will fill each eggplant with it. You also need to add a little olive oil. Place the dish in the oven for 30 minutes.

Now you know what zucchini and eggplant dishes can be prepared. We wish you bon appetit!

What can you cook from eggplants and zucchini? Recipes for delicious and healthy dishes

Eggplants and zucchini complement each other perfectly. Eggplant gives satiety, and zucchini gives juiciness, so dishes that contain both of these vegetables turn out very successful. Of course, each on its own is very good, but try making vegetable caviar from eggplant and zucchini - and you will immediately feel the difference. Absolutely everyone likes this kind of caviar - it is not too sharp, like eggplant, and not too bland, like zucchini caviar. What else can you cook from eggplants and zucchini? There are a lot of recipes - all kinds of vegetable and meat stews, open pies with vegetable filling, casseroles, cold and hot appetizers, and so on.

Recipes for zucchini dishes and eggplant

Baked eggplant and zucchini caviar

Ingredients: 2 eggplants, 1 zucchini, 2 onions, 3 tomatoes, salt to taste, vegetable oil.

How to cook. Pierce the eggplants in several places, place on a baking sheet and place in a hot oven. Bake until soft. It's even better to bake the eggplants over a fire - put them on a divider, turn the heat up to high and bake until they're soft. If they burn, it’s okay, the skin will peel off, and the eggplants will turn out “smoky.” Let the finished eggplants cool slightly, remove the skin. Cut lengthwise into 4 pieces (do not cut all the way through), place in a colander to drain the bitterness. Then chop the eggplants with a knife.

While the eggplants are cooking, fry the onion in a cauldron, add the zucchini and simmer until soft. Mash everything with a masher, add grated tomatoes, after five minutes add the eggplants and salt to taste. In 5-7 minutes the caviar will be ready.

Greek vegetable stew

Ingredients: 3 eggplants, 2 zucchini, 2 onions, 3 sweet bell peppers, 3-4 tomatoes, 5-6 potatoes, 300 gr. feta cheese or not very salty feta cheese, 2/3 cup vegetable oil, herbs, salt and pepper.

How to cook. Cut all vegetables (except tomatoes) into large pieces and place in a baking dish or on a baking sheet. Three tomatoes on a grater. Pepper, salt, sprinkle with spices (basil and oregano are ideal), pour in oil, and mix. Pour in crushed tomatoes and place in a hot oven. Cook for 40 minutes over medium heat. Then add finely chopped cheese or feta, reduce the heat, and put in the oven for another 20 minutes. Sprinkle the finished stew with herbs. If you want the stew to be juicy, add a little water and cover the pan with foil.

Vegetable crumble

Ingredients: 2 small zucchini, 1 medium eggplant, 1 sweet bell pepper, 3 tomatoes, 1 onion, 3 cloves of garlic, rosemary and thyme, 120 gr. unsalted cheese, 100 ml. low-fat cream or milk, 100 gr. butter, 200 gr. flour, 1 yolk, salt, ground pepper, vegetable oil.

How to cook. Cut the cold butter into the flour mixed with salt and rub it into crumbs with your hands. Add the yolk and mash again. Place in the refrigerator for half an hour.

Cut the zucchini and eggplant into cubes, sprinkle with a pinch of sugar, stir, place in a colander and leave for 20 minutes (excess juice and bitterness should go away). Remove the skin from the tomato and cut the pulp into cubes. Finely chop the onion. Fry all the vegetables in oil, add garlic at the end. Place in a blender, grind to the desired consistency, pepper and salt.

Place the prepared butter crumbs on a baking sheet (lined with parchment) and bake for 15 minutes over medium heat until golden brown. Grate the cheese, mix with cream, salt and pepper. Place vegetables in portioned salad bowls, top with cheese and cream and sprinkle with baked crumbs.

Baked vegetables with mushrooms

Ingredients: 1 eggplant and zucchini, 5 potatoes, 1 carrot, onion and bell pepper, 3 tomatoes, 250 gr. fresh champignons, 3 cloves of garlic, 200 gr. sour cream, 150 gr. cheese, salt and pepper, vegetable oil.

How to cook. Cut the onion into half rings, cut the pepper into cubes, and finely chop the garlic. Cut all other vegetables into thin slices. One by one, fry the vegetables (except tomatoes) in oil until golden brown, fry the onions last, and when they are almost ready, add the chopped mushrooms. Place in layers in a baking dish. First comes the garlic, then potatoes, carrots, half an onion with mushrooms. Salt and pepper again, grease with sour cream. Add eggplants, zucchini, fried peppers and fresh tomatoes. Don't forget to add salt and pepper to each layer. Place onions and mushrooms on top, grease with sour cream, sprinkle with cheese and bake over medium heat for 30 minutes.

Zucchini and eggplant moussaka

Ingredients (proportions are arbitrary): eggplants, zucchini, bell peppers, tomatoes, hot green peppers, onions, minced meat, a glass of water or broth, salt and ground pepper, vegetable oil.

How to cook. Cut the eggplant into pieces, pour cold water for 15-20 minutes. Then rinse and squeeze lightly. Cut the zucchini and pepper into medium pieces. Finely chop the tomatoes and onions, remove the seeds from the hot peppers and chop them too.

Prepare two frying pans, heat a little oil in each. Place onion and hot pepper in one and lightly fry. In another, fry the eggplants, zucchini, and bell peppers. When the vegetables are almost ready, add broth or water and simmer, covered, until done. Place the minced meat in a frying pan with onions and peppers, stir and fry. After 15 minutes, add the tomatoes, salt and pepper. Mix the contents of both pans, heat and serve with boiled rice.

Grilled vegetables in marinade

Ingredients: 3 eggplants, 2 zucchini, 2 bell peppers, 1 onion, 5-6 champignons.

For the marinade: 3 cloves of garlic, 1 tbsp. l. basil and parsley greens, 3 tbsp. l. lemon juice and vegetable oil.

How to cook. Cut the eggplants into slices, sprinkle with salt. After 15 minutes, rinse under water and dry. We cut the zucchini into slices, the onion into slices, and the pepper into quarters. Cut off the stems of the champignons. Mix all the ingredients for the marinade, pour in the vegetables and mushrooms, and marinate for at least an hour (in the refrigerator). Fry the vegetables in a frying pan with a grooved bottom or on an electric grill. Add a little honey or sugar to the remaining marinade and pour over the prepared vegetables.

Pumpkin with zucchini and eggplant

Ingredients: 300 gr. pumpkins, zucchini and eggplants, a glass of sour cream, flour, salt, pepper.

How to cook. We cut the pumpkin into slices, zucchini and eggplant into slices. Dip in flour and fry in oil. Place in a casserole in layers, add salt and pepper, add a little water and simmer until the pumpkin is soft. Then add sour cream and heat it up. Ready dish sprinkle with herbs.

Zucchini and eggplant added to stews with meat, chicken, and delicious casseroles are prepared from them (especially with tomatoes and cheese). Don’t forget to sprinkle the eggplants with salt before cooking, leave for a while to let the bitterness go away, and then rinse. Otherwise, the finished dish may be slightly bitter. However, most eggplant varieties come across without bitterness, but it’s still better to play it safe.

Preface

It’s incredible what a variety of dishes can be prepared from seemingly the simplest ingredients! For example, from zucchini and eggplant. These vegetables, once brought to us from distant southern regions, have long become familiar and beloved. But, unfortunately, often the imagination of housewives is limited to simple and quick recipes stewed zucchini and eggplant. Under no circumstances stop there!

Delicious and healthy salads of these vegetables are indispensable both for everyday use and for festive table. In this book you will find unsurpassed salads from eggplant and tomatoes, baked eggplant, eggplant and cheese.

Cold appetizers made from zucchini and eggplant should not be neglected either. In the book we will tell you how to make casserole from zucchini, eggs and cheese, eggplant caviar, ratatouli.

Surprise your loved ones with unique dishes “Sombrero”, “Love Research”, “Brilliant Simplicity”, “Harvest Year”. New taste sensations are guaranteed!

In addition, in the book you will find recipes from the famous French chef Auguste Escoffier. You will be able to join the secrets of haute French cuisine! Invite guests and cook Egyptian-style eggplants and Provençal-style tian with zucchini. Guests will be delighted!

And one more good news! Eggplants and zucchini will never make you fat. After all, it is known that these vegetables prevent the absorption of fats, thereby preventing obesity.

So go ahead through the pages of our book to healthy and tasty food!

Eggplant salads

Eggplant and onion salad

Required: 1 large eggplant, 2 onions, 1 bell pepper, 2 tablespoons of vegetable oil, 1 tablespoon of 3% vinegar, salt to taste.

Cooking method. Wash the eggplant, bake in the oven, cut in half lengthwise, remove the pulp and seeds and chop finely. Peel the onion, cut into half rings and fry in 1 tablespoon of vegetable oil until golden brown. Wash the bell pepper, remove the core, cut into small pieces. Mix everything, add salt and season with the remaining vegetable oil and vinegar.

Can be served with toasted bread.

Eggplant and garlic salad

Required: 1–2 eggplants, 2–3 cloves of garlic, 1 tablespoon of vegetable oil, 1 teaspoon of 3% vinegar, 1–2 teaspoons of soy sauce, salt to taste.

Cooking method. Wash the eggplants, peel them, cut them in half lengthwise and cook until tender. Then cool, cut into strips, salt, add vegetable oil, soy sauce, vinegar. Peel the garlic, chop finely and sprinkle it on the salad.

Eggplant and tomato salad

1st method

Required: 2–3 medium-sized eggplants, 4–5 tomatoes, 3 potato tubers, 2 onions, 2 bell peppers, juice and zest of 1 lemon, 3 tablespoons of vegetable oil, dill and parsley, pepper and salt to taste.

Cooking method. Wash the eggplants, peel them, cut into slices, add salt and leave for 20 minutes. Boil the potatoes, cool, peel and cut into cubes. Peel the onion and chop finely. Then rinse the eggplants again, lightly squeeze and fry in vegetable oil along with the onion. Place the prepared vegetables in a salad bowl.

Peel the bell pepper from the core, cut into strips, and the tomatoes into slices, add to the eggplants along with chopped lemon zest, add salt, pepper, and water lemon juice and stir.

Before serving, garnish with tomato slices and sprigs of parsley and dill.

2nd method

Required: 2 eggplants, 5-6 tomatoes, 1-2 onions, 2-3 bell peppers, 2 tablespoons of vegetable oil, juice of half a lemon, parsley and dill, pepper and salt to taste.

Cooking method. Wash the eggplants, peel them, cut into slices, sprinkle with salt and leave for 20 minutes. Then wash again, squeeze lightly and fry in vegetable oil along with peeled and chopped onion into thin rings.

Wash the tomatoes, cut into slices. Wash the pepper, remove the stems and core, cut into rings or thin strips. Mix everything, salt, pepper, season with vegetable oil and lemon juice.

Decorate the finished salad with tomato slices and sprigs of parsley and dill.

Eggplant and bell pepper salad

Required: 2 eggplants, 5–6 bell peppers, 3-4 cloves of garlic, 2 cucumbers, 2 tomatoes, 4 tablespoons of vegetable oil, 1 teaspoon of 3% vinegar, dill and parsley, salt to taste.

Cooking method. Wash the eggplants, remove the stems, and bake in the oven. Let cool, peel and cut into small cubes. Peel the garlic, grate it on a fine grater, mix with 2 tablespoons of vegetable oil and vinegar, add to the eggplants, add salt and mix.

Wash the bell pepper, bake in the oven, let cool, cut off the tops and remove the core. Wash the cucumbers, peel them and cut them into cubes. Wash the dill, dry it and finely chop it, mix it with cucumbers, add salt, season with the remaining vegetable oil and stuff the peppers with this mixture.

Place the products prepared in this way on a dish, placing on one side eggplant caviar, with another - stuffed peppers. Between them place tomatoes cut into thin slices, sprinkle them with salt and finely chopped parsley.

Baked eggplant salad

Required: 2 eggplants, 1 tomato, 2 tablespoons of vegetable oil, 1 tablespoon of 3% vinegar, parsley, pepper and salt to taste.

Cooking method. Wash the eggplants, remove the stems, and bake in the oven. When the eggplants become soft, cool them, peel them, cut lengthwise into small strips, place on a dish, add salt and pepper. Wash the tomato, cut into thin slices and place on top of the eggplants. Pour everything with a mixture of vegetable oil and vinegar. Sprinkle the finished dish with finely chopped parsley.

Eggplant and cheese salad

Required: 4–5 eggplants, 100 g cheese, 4 tablespoons vegetable oil, salt to taste.

Cooking method. Wash the eggplants, bake in the oven, cool, peel and chop finely. Then fry them in vegetable oil, stirring continuously. Let cool, add salt and sprinkle with grated cheese.

Zucchini salads

Zucchini salad with vegetable oil

Required: 1 zucchini, 2 tablespoons of vegetable oil, 1 teaspoon of 3% vinegar, parsley and dill, pepper and salt to taste.

Cooking method. Wash the zucchini, peel, remove the seeds, cut into small cubes, salt, pepper and season with vegetable oil and vinegar. Sprinkle the finished salad with finely chopped parsley and dill.

Zucchini and garlic salad

Required: 1 medium-sized zucchini, 2 cloves of garlic, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of mustard, dill, pepper and salt to taste.

Cooking method. Wash the zucchini, peel, remove the seeds and grate on a coarse grater. Peel the onion and chop finely. Peel the garlic, grind with salt, mix with vegetable oil, add mustard, pepper and finely chopped dill. Season the zucchini with the resulting mixture.

Zucchini is one of the most popular types of vegetables; its largest harvest occurs in August, so sometimes housewives wonder what else to make from it: pies and pancakes, fried zucchini there were jams too - are there really no more options left? Of course, they exist: in this article we will talk about how to prepare simple main courses from zucchini for every day.

Zucchini can be used to make a wide variety of delicious side dishes and main courses - marinated, boiled, stewed, baked, stuffed, fried, smoked, etc. Thanks to his delicate taste, which goes well with many other products of a wide variety of types, zucchini is versatile in preparation. Let's see what zucchini main dishes can be made for lunch or dinner every day.

Don’t forget: zucchini is a dietary vegetable with a very low calorie content (about 27 kcal per 100g), so its regular consumption is not only pleasant, but also good for your figure. For people suffering from gastrointestinal diseases, as well as the elderly, zucchini is an indispensable vegetable, since it is very easily digestible.

RECIPES FOR PREPARING SECOND COURSES FROM ZUCCHINS

There are a lot of options for second courses that can be made with zucchini: various, stews, including with meat or mushrooms, casseroles, stuffed dishes, etc. We will tell you about the simplest, but at the same time the most interesting recipes everyday main courses with zucchini.

RECIPE FOR OMELETT WITH ZUCCHINS

You will need: 4 eggs, 1 tbsp. vegetable oil, to taste - milk, zucchini, sweet red pepper, ground pepper, salt.

How to cook an omelet with zucchini. Roughly chop the zucchini without peeling it; if it is thin, add salt and place in the microwave for 10 minutes at maximum power. Cut the sweet pepper into cubes, fry it in oil for 3 minutes, add the zucchini, simmer everything together. While the vegetables are stewing, quickly break the eggs into a bowl and beat with a small amount of milk, pepper, pour the egg mixture over the vegetables, stir, cover the pan with a lid and cook the omelette over low heat until cooked.

You can sprinkle this omelette with grated cheese and fresh chopped herbs at the end of cooking.

RECIPE FOR CASSERLE WITH ZUCCHINS AND NUTS

You will need: 750g zucchini, 250g feta cheese, 50g sliced cheese, 30g chopped walnuts, 4 eggs, 2 tbsp. chopped dill, 1 tbsp. grated cheese, black pepper.

How to make cheese casserole with zucchini. Cut the zucchini into small cubes, removing the seeds, pour feta cheese in warm water for 10 minutes, then mash into a paste and mix with all the other ingredients: chopped zucchini, chopped nuts fried in a dry frying pan, raw eggs, herbs, cheese - grated and slices, pepper. Place the prepared mixture in a baking dish and bake for 40-45 minutes in an oven preheated to 180 degrees.

There is no need to salt the food: feta and cheese will give the dish the necessary saltiness.

RECIPE FOR ZUCCHIN AND MUSHROOMS RAGU

You will need: champignon or forest fresh/frozen mushrooms, zucchini, tomatoes, olives, onions, vegetable oil, salt.

How to cook stew with zucchini and mushrooms. Fry the mushrooms in oil with onions (if wild mushrooms, also boil them first), cut the zucchini and tomato into large cubes, add to the mushrooms and onions, fry together for 5-7 minutes. Cut the pitted olives, add them to other foods, and fry for another 5 minutes. Pour water into the food so that it barely covers it, add salt, bring to a boil and then simmer over low heat for 1-1.5 hours until cooked under the lid.

RECIPE FOR ZUCCHIN RAGU WITH BEEF

You will need: 500 ml of tomato juice, 300 g of beef, 4 onions, 3 medium-sized zucchini, carrots and celery stalk, 1/3 tsp. cinnamon, ¼ tsp. cardamom, dill and parsley, vegetable oil, salt, pepper.

How to cook zucchini stew with meat. Cut the meat into small 1cm cubes, also chop the onions, carrots, zucchini and celery. In heated oil in a frying pan, first fry the onion, then the meat and fry until it is almost fully cooked for about 20 minutes, then add carrots, celery and zucchini, simmer everything under the lid for 15 minutes, then add spices, pepper, salt, pour in tomato juice and simmer under the lid until the sauce thickens. Add fresh herbs to the finished stew and serve it to the table.

The beef in this recipe can be replaced with any other meat or poultry.

RECIPE FOR STUFFED ZUCCHE PUCKERS

You will need: large zucchini, fish fillet (pink salmon, for example), boiled rice, onion, pepper, salt, cheese, mayonnaise.

How to cook stuffed zucchini. Peel the zucchini, cut it across the fruit into circles 2-3 cm thick, cut out the seeds carefully - you will get circles with holes inside. Finely chop the onion and pink salmon, add 2 tbsp. boiled rice, add salt, pepper, mix. Cut the cheese into thin slices, cover a baking sheet with foil or parchment, grease with butter, sprinkle with breadcrumbs, lay out the zucchini, stuff them with fish mixture, tamping it down, lightly grease with mayonnaise, place the slices of cheese on top, or sprinkle with grated cheese. Bake stuffed zucchini at 180 degrees in a preheated oven for 40-45 minutes.

This version of a zucchini dish is good because you can use large overripe zucchini for it: it turns out to be a very beautiful and appetizing lunch or dinner. You can stuff zucchini with fish, as suggested in the recipe, or minced meat, poultry, mushrooms or vegetables.

The proposed recipes for second courses from zucchini give a lot of scope for imagination, so you can, based on them, make your loved ones very happy every day different dishes with zucchini cooked to your taste. Bon appetit!

VIDEO RECIPE FOR COOKING ZUCCHUGS

Eggplant salads with meat – 5 recipes

Eggplant salads with meat can act both as a snack and as a a full lunch or a light dinner. Several recipes simple options such salads are in this article.

Eggplant is another surprise for non-professionals in the field of botany: few are aware that it is actually a berry. The most delicious are the oblong-shaped blue-black eggplants, which have few seeds. In general, there are a lot of types of eggplants, and it is not always correct to call them “blue” - they can be milky and golden white, light purple and even gray-green. But all these are subtleties of science, and for us the taste of eggplants and the dishes that can be prepared with them are more important. Today we’ll talk about eggplant salads with meat.

RECIPE ONE: SIMPLE EGGPLANT AND MEAT SALAD

You will need: 500g eggplants, 300g meat, 200g carrots, 100g onions, 50g sweet pepper, 1 head of garlic, a pinch of black pepper, cilantro, salt.

How to prepare a salad with eggplant and meat. Cut the eggplants into large strips, add salt, place under a weight for half an hour, then rinse and remove large seeds, if any, and squeeze out. Finely chop the meat, fry in hot oil, add thinly sliced carrots, chopped onions, fresh tomatoes if desired, also add eggplants and sliced peppers. Simmer everything over low heat until done. Serve the salad warm or chilled, seasoned with crushed garlic, cilantro, salt and pepper.

RECIPE TWO: RECIPE FOR SALAD WITH EGGPLANT AND BEEF

You will need: 150g eggplant, 50g boiled beef, 30g sweet pepper (pickled), celery greens, ground red pepper, vegetable oil, salt.

How to prepare a salad with eggplant and beef. Peel the eggplants, cut into circles, add salt, leave for 20 minutes, then rinse, squeeze and fry in oil until browned on both sides. Place fried eggplants in a heap in a salad bowl, place meat and chopped peppers around them, pepper, salt and sprinkle the salad with herbs.

RECIPE THREE: SALAD WITH EGGPLANT, MUSHROOMS AND BREAST

You will need: 50g each of brisket and salted or pickled mushrooms, 2 baked eggplants, 1 tomato, mint leaves, green onions, dressing - tomato paste, sour cream, ground pepper, salt.

How to prepare a salad with eggplant, brisket and mushrooms. Bake the eggplants in the oven until soft. Cut the eggplants, onions and brisket into strips, and the tomato into cubes or circles. To make the dressing, combine all the ingredients, pour over the prepared eggplants, brisket, onion and tomato, stir, sprinkle the salad with green onions and mint before serving.

RECIPE FOUR: SALAD WITH FRIED EGGPLANT AND PORK

You will need: 250g fried eggplant, 100g pork, 50g boiled carrots, 1 lemon and a bunch of watercress, green pea, dill, dressing - 1 clove of garlic and a bunch of basil, 2 tbsp. apple cider vinegar, 1 tsp. hot mustard, vegetable oil, pepper, salt.

How to make salad with pork and fried eggplants. The pork for this salad can be either boiled or fried, cut into small cubes. Cut the eggplant into strips and fry until browned and soft. Cut the boiled carrots into circles, pick the watercress, combine with chopped dill and peas, mix. Chop the basil and garlic, combine with the rest of the ingredients for the dressing, stir, pour over the salad, toss it and garnish with lemon slices before serving.

Men will like salads with eggplant and meat, as they are filling and very appetizing. Bon appetit!

For another version of this salad, see the video recipe.