Blueberry and tomato salad. Salads with eggplants for birthdays - decorate the table with healthy deliciousness

There are many ways to prepare eggplant salad for the winter - recipes for this are available in most national cuisines. And you can choose any one you like, in accordance with personal preferences, cooking methods, and composition of products.

The five most commonly used ingredients in eggplant salad recipes for the winter:

A popular method is one in which vegetables are chopped and stewed until tender in a large saucepan (one might even say boiled). And then they wrap it in sterilized jars, filling them to the top.

There are those where eggplants cut into long slices are fried in oil, placed in jars and poured with a vegetable mixture that is more like a thick sauce. It is also pre-cooked and boiled for several minutes.

Along with eggplants, the preparation can include any vegetables of your choice: bell peppers, tomatoes, zucchini, onion, carrot, green beans, beans, boiled rice. The consistency of the dish is less like a salad and more like a stew, but these are minor things.

If you want to get a “dryer” version, lay the eggplants in jars in neat layers, interspersing them with inserts of other vegetables. Everything is pre-baked in the oven until done. In this case, the juice does not get into the jars. Instead, a marinade is taken from vegetable oil, salt, sugar, vinegar and a small amount of water. It is permissible to fry eggplants and add raw bell peppers cut into cubes.

Five of the fastest eggplant salad recipes for the winter:

An important question that worries many: is it necessary to peel eggplants for salad?

Such preparations of this dish are very popular among Russian housewives, the taste of which is reminiscent of mushroom. One method doesn’t even require glass jars. You need to bake the eggplants in the oven, cool them and peel them. Then place the whole thing in a plastic bag and freeze in portions in the freezer. When baking vegetables, it is better to undercook them. When it comes time to defrost one, you can be sure that the blue ones taste very much like mushrooms. You can use this by adding them to the most different dishes, including winter salads.

Fresh tomato salad fried eggplant- an incredibly tasty and summer salad, because... The eggplants are fried in a frying pan, and the tomatoes and onions are chopped fresh. Step-by-step recipe with photos. Video recipe.

Eggplants are the most “convenient” vegetable for preparing any dishes. It is suitable for baking, frying, canning, boiling, and of course, summer salads. With it, any dish turns out to be piquant, with a pleasant spicy note. In addition, this is an unusual vegetable that goes well with many seasonings and aromas: all types of oils, tomatoes, garlic, parsley, mint, walnuts, cumin, basil, coriander, ginger, soy sauce and many other products. In this review we’ll talk about how to prepare a summer salad from fresh tomatoes and fried eggplants. It is absolutely easy to prepare and is eaten very quickly.

The salad base includes eggplant, tomato, onion, garlic and herbs. Fresh vegetables and fried blueberries are, of course, an unusual combination, but the food turns out to be both fresh and at the same time juicy. The salad turns out incredibly tasty, so it disappears from the table very quickly. Among other things, it is suitable for vegetarian cuisine and lovers of meatless food. In this recipe, the eggplants are fried in a frying pan, but you can bake them in the oven. Then the dish will be less calorie.

Calorie content per 100 g - 190 kcal.
Number of servings - 1
Cooking time - 30 minutes

Ingredients:

Eggplants - 1 pc.
Vegetable oil - for frying eggplants and salad dressing
Onions - 1 pc.
Tomatoes - 2 pcs.
Greens (cilantro, parsley, dill, basil) - to taste
Garlic - 2 cloves
Salt - 0.5 tsp. or to taste

Step-by-step preparation of salad from fresh tomatoes and fried eggplants, recipe with photo:

1. Wash the eggplants and cut into bars. I recommend using young fruits, because... they do not require soaking and removal of bitterness. If the blue ones are mature, with large seeds, then remove the harmful solanine, which gives an unpleasant bitterness. Sprinkle the chopped fruits with salt, leave for half an hour and rinse. Although for some, the bitterness of eggplant is piquant.

2. Pour into the pan vegetable oil and heat it well. Add the eggplants and fry over medium heat until golden brown.

3. Wash the tomatoes, dry and cut into pieces. Stack their salad bowl.

4. Peel the onions, wash them, chop them into thin half rings and add them to the tomatoes.

5. Wash the greens, chop them and put them in a salad bowl.

6. Chop the peeled garlic cloves and add to the vegetables.

7. Add fried eggplant to all foods.

The eggplant is native to India and Central Asia, there it is called dark-fruited nightshade. And in the southern regions they gave him a different name - little blue. Previously, such fruits were considered exotic, but now they have firmly won the respect and worldwide love of gourmets throughout the world. Therefore, eggplant salads are increasingly being prepared, the recipes for which are very diverse. It’s very easy to choose an option for a specific menu.

General cooking principles

Eggplants are a valuable source of vegetable protein, so it is recommended to include them in the menu as often as possible. The pulp is enriched with macroelements and microelements: phosphorus, copper, cobalt, iron, zinc, manganese. Dishes made from this vegetable not only satiate well, but also cleanse the body, strengthen blood vessels and the heart, and have a good effect on the condition of the gastrointestinal tract.

Raw the vegetable is consumed infrequently. Recipes for eggplant salads usually involve the use of a marinated, salted or blanched product. Tomatoes, peppers, and onions are companion vegetables that can be found in combination with eggplants in almost any recipe. And more hearty options add cheese, meat, and eggs.

It is worth considering several reliable and housewives-tested recipes to prepare a delicious eggplant salad. It will look decent on the holiday table. Korean vegetables, caviar, various puff options- nothing stays on him for long.

Korean version

Korean snacks have a spicy taste, they are distinguished by a large number of herbs and spices. They have already firmly taken their place in Russian cuisine, as they are a good addition to warm dishes as a side dish. You need to prepare this salad in advance, since the blue ones need to be salted for a day, and ready dish need to insist. Ingredients you will need:

The eggplants are not peeled, they are cut into long pieces lengthwise (each thickness is no more than one centimeter). Then they are salted, crushed by hand and left in an airtight container in the refrigerator for a whole day. After this, the cubes are squeezed out of the juice and fried in hot oil.

The garlic is peeled, chopped together with the herbs, salted and kneaded. The pepper is peeled, cut into strips, the onion into thin half rings, and the carrots are grated Korean grater. Mix everything, add coriander, pepper and sugar. But if you don’t like sweet notes in a snack, then you can do without sugar. If it seems that the snack is not very salty, you can add soy sauce. The taste becomes most vivid after a day of infusion in the refrigerator.

Fried eggplant

This salad will take less time to prepare. Fried eggplant They themselves are very tasty, but they turn out more tender if you first keep them in salt for at least an hour. Usually bell peppers and various greens are added to the dish, and a special dressing of honey and soy sauce makes the salad unforgettable. For cooking you need to prepare the following set of products:

Eggplants are cut into strips or cubes, fried in oil and dried on a paper towel. Soy sauce is mixed with vinegar and honey, chopped garlic and ground pepper are added. The marinade is poured over the blue ones. Bell peppers are peeled from seeds and white membranes, cut into strips and added to eggplants along with chopped herbs. At this point, the cooking process is considered complete - you can begin tasting the snack.

With added tomatoes

Blue ones with tomatoes and garlic can be called a universal appetizer in Armenian cuisine. Using this recipe, you can prepare a universal dish that is no worse than what housewives cook in Armenia. It is prepared simply from a minimum set of products:

half a kilo of tomatoes, eggplants;
two bell peppers;
two onions;
parsley, garlic, vegetable oil, vinegar, pepper, salt - to taste.

The main fresh vegetable is cut into circles, salted and left covered for half an hour, then washed and squeezed. Eggplant pieces are fried together with onion half rings and garlic in oil and cooled. The tomatoes are washed, cut into circles, and sweet peppers into rings. All vegetables are mixed together, vinegar, spices and salt are added to taste. Sprinkle chopped parsley or any other herbs on top. Can be served immediately.

You can cook something different from a similar set of products. unusual dish, which differs in the method of presentation. A salad of baked eggplants, tomatoes and peppers goes well with various meat dishes, mashed potatoes, fish. Hot eggplant salad with tomatoes- This good decision for cold winter, when you want to quickly snack on something warm. It is prepared from the same ingredients as the Armenian appetizer.

First, the eggplants, along with tomatoes and peppers, are baked in the oven for fifteen minutes. The baking dish must first be greased with oil. Then the peppers and tomatoes are taken out, and the blue ones are left to cook for the same amount of time. Garlic, onion and herbs are chopped. The skins are removed from the tomatoes, the peppers are cleared of seeds and cut into cubes. The eggplant pulp is cut into small cubes. Everything is mixed, seasoned with spices, oil, salt. Transfer to a mold and place in a warm oven for another ten minutes.

Serve immediately, sprinkled with chopped herbs on top. You can even serve it immediately in the form or arrange it into portioned plates.

Peacock tail

Amazing cold appetizer is in demand on the holiday table. It is prepared from products that are often already in the refrigerator. Eggplants are stuffed with cheese, decorated with olives and cucumbers - it turns out very beautiful. It is very difficult to resist such a culinary masterpiece. The following ingredients are needed:

Eggplants are cut into ovals and baked in the oven on greased vegetable oil or butter nasty. Boiled eggs and cheese are grated on a grater with small holes, chopped garlic, mayonnaise, pepper and salt are added. You should get a homogeneous mixture.

The cucumber is cut into ovals, the pepper into strips, and the olives into halves. These products are needed to create a beautiful vegetable appetizer. Spread the cheese mixture onto the eggplant mugs, add cucumbers, peppers and olives to create a shape reminiscent of a peacock's tail feather. Then all that remains is to arrange the appetizer on a serving platter in the form of a fluffy tail.

Zucchini with blue ones

This snack is often called universal. It can be eaten immediately warm or canned for the winter. This salad is prepared all year round: Frozen vegetables are suitable for winter, fresh ones are suitable for autumn-spring. The appetizer perfectly complements beef, chicken and game dishes. The salad can be prepared very spicy. For it you will need:

All vegetables are cut into strips or cubes. The onions are pickled for twenty minutes in water with added sugar and 9% vinegar. Zucchini cubes are quickly fried in hot oil and placed in a salad bowl. Next, the blue ones are fried and added to the zucchini, with tomatoes, pickled onions, garlic and herbs on top. Can be served hot or pre-chilled.

Hearty salad options

Salads with eggplants are all filling, but there are options where by adding certain ingredients you can get a complete lunch snack. For example, a delicious hearty egg salad can be seasoned with sour cream, mayonnaise or natural yogurt. A spoonful of French mustard will add a pleasant flavor to the dish. But it is better not to use a lot of mayonnaise - it should be replaced with a sauce with reduced fat content. The following products will be required:

two eggplants;
three eggs;
bulb;
French mustard, vegetable oil, vinegar, mayonnaise, sugar, spices, salt - to taste.

The main ingredient is cleaned, cut into thin strips and salted. The onion is cut into half rings. The marinade is prepared as follows: sugar, salt and table vinegar are dissolved in a glass of boiling water. Pour this mixture over the onions and leave with the lid closed. The eggplant pieces are washed under water, squeezed out and immediately fried in hot oil. The eggs are boiled and crushed. Mix everything, add mustard with your favorite spices and season with a small amount of mayonnaise.

Another hearty option involves adding chicken. This salad can serve as a main dish for breakfast or a family dinner. In winter, it can be prepared from frozen and fried eggplant straws. Mayonnaise is used as a dressing, but light oil can also be used. The following ingredients are needed:

medium-sized eggplant;
bell pepper;
chicken breast;
carrot;
mayonnaise, spices, herbs, salt.

The eggplant is cut into thin strips, salted for twenty minutes and fried in hot oil. Then dry on a paper towel to remove excess oil. Grate the carrots and lightly fry them together with the chopped pepper. The chicken is boiled and separated into long fibers. Mix everything in a salad bowl, add spices and mayonnaise to taste. Top with fresh herbs.

It’s very easy to choose a recipe for a dish for your everyday or holiday table. Many recipes are also suitable for those who watch their figure or fast. When preparing any eggplant salad, you can experiment: add other vegetables or meat, use different spices. Each time you can create a new flavor combination that will be remembered for its unique aroma.

Attention, TODAY only!

Original eggplant salad with onions - for a festive or everyday table: with pickled or fried onions, tomatoes, eggs.

Everyone who tries the salad is sure that the salad is meat or with mushrooms! The dish is ready in 15 minutes, hearty and simple. You just need to boil a couple of eggs, fry the eggplants and pickle the onions so that they lose their bitterness. Eggplants can be of absolutely any variety; it is advisable that they be medium in size, unripe and firm - then the vegetable salad will turn out especially juicy and tasty.

eggplants - 2 pcs.
onions - 1 pc.
salt - 1 tsp.
sugar - 2 tsp.
9 percent vinegar - 1 tbsp. l.
boiling water - 100 ml
chicken eggs - 2 pcs.
vegetable oil - 2 tbsp. l.
mayonnaise - 2 tbsp. l.

Wash the eggplants, remove the sepals and cut into large strips (along with the skin). Sprinkle with 1 teaspoon of salt, stir and set aside for 10-15 minutes so that they release juice and lose their characteristic bitterness. Even if the eggplants are not bitter, they should still be kept in salted water for a while so that they absorb less oil when frying.

After soaking, rinse the eggplants with clean, cool water to remove the salt, and then squeeze out the excess liquid with your hands. Heat vegetable oil in a frying pan and fry the eggplants in it until tender - 5-7 minutes.

Peel a large onion and cut into thin half rings. Sprinkle the onion with 2 teaspoons of sugar and add 1 tablespoon of 9 percent vinegar. Pour 100 ml of boiling water and let marinate for 10 minutes, covering the bowl with a lid.

Meanwhile, boil the eggs hard, fill them with cold water and peel them. Cut the eggs into large strips.

Combine all the ingredients in a deep salad bowl: fried eggplants, boiled eggs and pickled onions (squeezed out of the liquid). Season with mayonnaise, add salt and pepper to taste and mix.

Serve the salad with eggplants and eggs in a common salad bowl or in portions, garnished with fresh dill. You can store the dish in the refrigerator until guests arrive for 2-3 hours.

Recipe 2: Eggplant salad with egg and pickled onions

eggplant - 3 pcs
eggs - 3 pcs
onions - 2 pcs
water - 100 ml
vegetable oil - 50 ml
mayonnaise - 3 tbsp.
table vinegar 9% - 2 tbsp.
sugar - 1 tbsp.
salt - 1 tsp.
parsley - 1 bunch
black pepper - 1 pinch

Immediately set the chicken eggs (I have large ones - about 60 grams each) to boil hard - 9-10 minutes after boiling over medium heat. To prevent the eggs from cracking during cooking, they should be at room temperature, just like the water. In addition, you can additionally salt the water or pour in a little vinegar - then the likelihood of damage to the shell is minimized.

Then let's do the eggplants. We wash them, dry them and cut them into cubes (the thickness of a pencil). You can remove the skin if you wish, but I like it with it on.

Place the vegetable cubes in a suitable bowl and sprinkle with half a teaspoon of salt. Stir so that the salt evenly covers all the pieces, and leave on the table for 10-15 minutes.

After this we will make the marinade for the onions. Pour 100 milliliters into another bowl cold water, add a tablespoon of sugar, half a teaspoon of salt and 2 tablespoons of vinegar. If you want, you can acidify the marinade with another vinegar (wine or apple vinegar - we take 1.5 times more, that is, 3 tablespoons) or a pinch citric acid. Stir until the sugar and salt crystals are completely dissolved.

When the eggplants stand, they will release juice - salt draws out moisture well and removes bitterness (if you come across bitter vegetables). Gently squeeze the cubes and drain the juice.

Pour vegetable oil (I use sunflower) into a deep and wide frying pan and heat it thoroughly. Lay out the vegetable cubes.

Fry the eggplants over high heat, stirring occasionally, until golden brown - about 5-7 minutes. If you have a small frying pan, I recommend frying the eggplants in two batches.

Transfer the finished fried eggplants to a plate lined with napkins to absorb excess oil. Let the vegetables cool.

When the chicken eggs are ready (and they were already ready while we were working on the onions and eggplants), place them directly in a saucepan under cold running water for about 5 minutes. During this time they will cool down and the shells will be easier to remove. If you prefer, you can boil the eggs ahead of time and let them cool at room temperature or in the refrigerator. We peel the boiled chicken eggs and then cut them lengthwise into thin slices.

Assembling the salad: in a large bowl, place chicken eggs, cooled fried eggplants and pickled onions, which should be squeezed thoroughly (the marinade will no longer be needed). Add finely chopped fresh parsley there.

Pepper the salad to taste and season with mayonnaise - 3 tablespoons is enough for this amount.

Stir - the salad with eggplants, eggs and pickled onions is ready. You can eat it immediately or keep it in the refrigerator for about an hour before serving.

Fragrant slices of fried eggplant, juicy and crispy pickled onions, tender boiled eggs - the perfect combination of available products in one salad.

Recipe 3, simple: eggplant salad with pickled onions

Eggplant salad with egg and mayonnaise and pickled onions is an inexpensive, easy-to-prepare and very tasty cold appetizer made from vegetables and eggs. To make eggplant salad with egg and mayonnaise and pickled onions even tastier, use not ordinary onions, but white or red salad onions, marinate them in lemon juice, not vinegar, and season the dish with homemade mayonnaise. These small culinary secrets will make a simple dish surprisingly tasty.

eggplant – 350 gr.;
white salad onion – 120 gr.;
chicken egg – 4 pcs.;
mayonnaise – 60 gr.;
lemon – 1\2 pcs.;
parsley – 20 gr.;
black pepper, salt, sugar, vegetable oil.

First we make the marinade for the onions. Mix hot boiled water with juice from half a lemon, sugar and salt in a bowl. The marinade should be tasty, so taste and adjust the amount of salt and sugar to your liking.

Now we peel the onions, cut them into very thin half rings, and put them in the marinade. We marinate the onion for about 20 minutes, but you can leave it in the refrigerator for several hours, it will turn out even tastier.

Cut ripe eggplants with white dense flesh and skin without visible damage into thin strips.

Heat vegetable oil in a frying pan. Fry the vegetables in small portions until golden brown.

There is no need to salt before frying, so that moisture does not escape from them, and as for bitterness, those vegetables that are sold nowadays are usually not bitter.

Hard boil chicken eggs, cut finely. Leave half the egg to decorate the dish.

Place the pickled onions in a sieve; when the liquid has drained completely, place the onions in a deep salad bowl.

Add cooled fried eggplants. All ingredients can only be mixed cold!

Then put the eggplant salad with egg and mayonnaise and pickled onions in a salad bowl with finely chopped eggs.

Season the dish - add finely chopped parsley, a pinch of salt, freshly ground black pepper, mayonnaise and salt to taste. Serve immediately, garnish with fresh herbs and boiled egg.

Recipe 4: eggplant salad with onions and mayonnaise for the winter

We offer you a delicious and tender preparation with eggplants, mayonnaise and mushroom seasoning for the winter. The eggplants turn out soft, tender with a mushroom aroma; this preparation reminds me of forest mushrooms. We will prepare this salad with mayonnaise, but if desired, you can replace it with sour cream. Eggplant with mushroom seasoning and mayonnaise with a piece of crispy bread toast is very tasty. The recipe requires sterilization. We didn’t try to store this preparation beyond spring; we ate it earlier. Try this delicious eggplant appetizer.

eggplants - 2.5 kg;
onions - 700 g;
garlic - to taste, about 3 cloves;
vegetable oil - 50-100 ml;
dry mushroom seasoning - 40 g;
mayonnaise - 300-400 g.

For this salad, use young eggplants or varieties that have few or no seeds inside. The taste of the product will then be more delicate and soft. First, prepare the eggplants, wash and peel them. Easily remove the peel using a vegetable peeler.

Cut the peeled eggplants into large cubes or half-slices.

Place a deep container of water on the stove and bring to a boil. Then immerse the eggplants in water and cook for five minutes over low heat.

Place the slightly cooled boiled eggplants on a sieve to drain off excess liquid; it is not needed.

Meanwhile, while the eggplants are straining, chop the peeled onions into thin half rings. Finely chop a few cloves of garlic.

In a preheated frying pan with vegetable oil, sauté the onion and garlic until light golden brown or just translucent, about 10 minutes.

Place the onion from the frying pan into a deep bowl. Place the prepared boiled eggplants in the same frying pan where the onions were sautéed and fry over high heat for about another 10 minutes.

If you have a small frying pan, then fry the eggplants in batches. To prevent eggplants from turning into mush, do not stir them often. Place the fried eggplants in a bowl with the onions, add dry mushroom seasoning and mayonnaise. Do not add salt, because the seasoning already contains salt. Vinegar is not added to these eggplants due to the fact that mayonnaise already contains it, but if you make it with homemade mayonnaise without vinegar or with sour cream, then add 2 tbsp at the end of cooking. vinegar.

Mix all salad ingredients thoroughly with a spatula. You will have approximately two liters of these delicious and piquant eggplants.

Place the eggplants in clean and dried jars. Next, place the jars in a container with water to sterilize for 30 minutes (for jars up to 500 ml).

After sterilization, roll up the jars with eggplants and leave them upside down until they cool. These eggplants with mushroom seasoning and mayonnaise are stored in a cool pantry.

Recipe 5: fried eggplant salad with onions (step by step)

Fried eggplant salad with egg and onion - simple in composition and preparation, but amazing tasty dish, which can be served on both weekdays and holidays. The eggplant in this salad tastes very much like mushrooms. Try it, the dish is extremely tasty and interesting!

boiled eggs - 2-3 pcs.;
onion (large) - 1 pc.;
eggplants (small) - 3 pcs.;
vinegar 9% - 2 tbsp. l.;
salt, freshly ground black pepper - to taste;
mayonnaise - 2-3 tbsp. l.;
vegetable oil for frying eggplants.

Recipe 6: eggplant salad with onions (step-by-step photos)

This salad has enough simple ingredients and it cooks quickly, which adds additional advantages to the salad.

750 grams of eggplant (this is about 2 large eggplants)
4 boiled eggs
1 medium onion
2 tbsp. spoons of mayonnaise
parsley
salt and pepper to taste
1-2 tbsp. tablespoons vegetable oil for frying eggplants
1 glass of water
1 tbsp. spoon of sugar
2 tbsp. spoons of vinegar (I will use balsamic vinegar, you can use apple cider vinegar or even regular table vinegar)

In order to pickle the onion, we need to peel the onion and cut it into half rings (cut the onion in half and cut into strips). A medium sized bulb is required.

I use balsamic vinegar instead of regular vinegar. You can take the usual 9%, then you will need to add not 2 tbsp. spoons, but one.

I also take a glass of water. Glass 250 grams.

I will pickle the onions in a bowl. I pour water into a bowl. I add a tablespoon of sugar and 2 tbsp. spoons of balsamic vinegar. The balsamic vinegar makes the marinade dark. But you can easily replace balsamic vinegar with apple cider vinegar.

I mix the marinade. Pour the chopped onion into the marinade and leave for 15-20 minutes.

I prepared the salad for half a serving. I think I'll make it for half a portion, and if we like it, I'll make more next time. To be honest, I regretted that I only prepared half a portion. The salad turned out really delicious.

So, let's start preparing the salad. I am sharing with you a recipe for eggplant salad with egg and pickled onions. The recipe, as usual, with step by step photos. So you can easily repeat everything.

While our onions are pickling, I’ll get to the eggplants. Eggplants need to be washed, wiped dry and cut into small strips. I first cut the eggplant into 0.5 cm circles, and then cut it into 0.5 cm strips. These are the eggplant sticks I get.

I pour the chopped eggplants into a bowl and add about a teaspoon of salt. Leave the eggplants for 10-15 minutes.

As I said above, I prepared the salad for half a serving. Therefore, I took 1 eggplant (eggplant weight 350 grams). I also used half an onion, 2 boiled eggs and a tablespoon of mayonnaise.

Eggplants must be salted and left, so that excess bitterness will come out of them. You need to strain out the bitterness, you can use a strainer, or you can squeeze the eggplants out with your hands. I squeezed out the excess liquid with my hands.

I put a frying pan on the fire, pour vegetable oil into it and lay out the eggplants.

Fry the eggplants until done. They turned red for me. They fried very quickly, as they were cut thinly.

To remove excess vegetable oil from eggplants, I place the fried eggplants on a plate, which I have previously covered with a paper towel. This way, excess oil will be absorbed and the eggplant salad with egg and pickled onions will not be greasy.

I also boiled and peeled the eggs, in the photo I have 3 eggs, but I will use 2. I boil the eggs for 10 minutes. I add a little salt to the water in which the eggs are boiled, so they clean better.

The eggplants are hot and need to be cooled. In the meantime, you can strain the marinade from the onions.

Eggs need to be cut into strips. To do this, I cut the egg in half and cut it into thin strips.

You can buy mayonnaise or make it yourself. If you buy mayonnaise in a store, pay attention to the date and composition of the mayonnaise. For salads, I recommend using mayonnaise with at least 67% fat content.

Combine cooled fried eggplants, pickled onions and chopped eggs in a bowl. You also need to add greens to the salad.

I add parsley. You can use cilantro if you like. Or you can add cilantro and parsley.

I washed the greens under running water, dried them on a paper towel and finely chopped them with a sharp knife.

All that remains is to season the salad with mayonnaise and mix everything. For the salad you need to take 2 full tablespoons of mayonnaise. But since I was preparing the salad for half a serving, I took 1 tbsp. a heaping spoonful of mayonnaise.

Mix the salad and add salt and black pepper to taste. Try the salad first, and then decide how much salt and pepper to add.

For spices, you can also add ground coriander (to taste) if you like this spice.

This is the salad we got. Even from the photo it’s quite appetizing, now we’ll try it.

I transfer the salad to a bowl. The salad can be decorated with any greens you wish. I garnished the salad with a sprig of parsley.

Half the ingredients made just a small plate of salad. It was enough for my husband and I. We both really liked the eggplant salad.

The main thing is to salt the eggplants, let the excess bitterness go away. And also be sure to place already fried eggplants on a paper towel so that excess vegetable oil is absorbed. The salad then turns out satisfying and not greasy.

Recipe 7: Eggplant salad with tomatoes and onions (with photo)

Wonderful salad of eggplants and tomatoes with peppers. Very delicate in taste with a spicy tang. Prepared in the summer, both for the family table menu and suitable for preservation for the winter. Doesn't lose his useful qualities and aroma. It is quickly prepared and does not require additional sterilization.

Onions 2 pieces
Salt 1 tbsp. spoon
Garlic 5 cloves
Tomato 3 pieces
Vegetable oil 5 tbsp. spoons
Granulated sugar 2 teaspoons
Eggplant 1,000 grams
Sweet pepper 3 pieces
Chili pepper 1 piece
Apple cider vinegar 1 tbsp. spoon

Prepare all the vegetables and spices needed for this recipe ahead of time. The fruits should not be overripe, without cracks or damage, and preferably of medium size. Especially eggplants. Large overripe eggplants have very hard seeds; this is not desirable for salad.

Peel the onion and cut into not very thin half rings.

Rinse the tomatoes well and cut into not very thin slices, removing the place where the stalk is located and the hard core extending from it.

Wash the eggplants, cut off the stem, cut into not very thin pieces and keep them for 20 minutes in salt water or in water with lemon juice so that the flesh of the vegetable does not darken.

Rinse the chili pepper and remove the seeds from the pod cavity. Chop into very small pieces with a knife. Take 2-3 pods of sweet red pepper, also wash, remove seeds and cut into large pieces measuring approximately 3 x 4, 3 x 5 cm.

Take a cauldron, pour a little vegetable oil into it, enough to fry the vegetables, but not a lot. There is no need for excess oil in the salad. Rinse the eggplant slices, squeeze them well, and throw them into the cauldron. Once the eggplants start to brown, add the chopped onion and red pepper. Fry for another 5-10 minutes.

Then add the cooked tomatoes and chili peppers to the eggplants and onions and simmer regularly, stirring regularly, for about 15 minutes. And just before the end of cooking, add salt to taste, add apple cider vinegar, chopped garlic, add sugar and simmer for another 5 minutes.

Our salad is ready! A very pleasant and tasty dish. Place in a salad bowl and serve to your family and feel free to treat your friends. Like all vegetable salads, they are very rich in vitamins and nutritious. Great for increasing appetite. Prepare and surprise your guests with such a dish with a unique aroma!

This salad is great for preserving for the winter. Sterilize the jars and lids in advance, and when the salad is ready, straight from the heat, place it tightly in the jars and seal with the lids. Turn the salad over onto the lid and wrap it until it cools completely. Stays great all winter.

Eggplants begin to appear in the garden in mid-summer, but they can be purchased in stores all year round. Many call them vegetables, but in fact they are berries from which you can prepare a variety of dishes. The healthiest and best option is eggplant salad. We offer the most delicious cooking variations.

This variation is classic. In a matter of minutes you will prepare delicious snack, which can easily decorate festive table.

Ingredients:

parsley – 25 g;
eggplants – 2 pcs.;
vegetable oil;
tomato – 2 pcs.;
salt;
garlic – 4 cloves;
mayonnaise – 2 tbsp. spoons;
dill – 25 g.

Preparation:

Cut the stem off the eggplant. You need to cut lengthwise. The thickness is no more than five millimeters. Sprinkle with salt and set aside for half an hour.
Wash off the salt. Take a paper towel and dry the workpieces. Pour oil into a frying pan and fry on both sides.
To remove excess fat, place the pieces from the frying pan on a paper towel.
Chop the greens. Pour in mayonnaise and add finely chopped garlic cloves.
Cut the tomatoes into wedges. Coat the eggplant slices with mayonnaise mixture.
Place a piece of tomato on the edge and roll into a roll.

Baked blueberry salad

Very fragrant and delicious salad made from baked eggplants.

Ingredients:

salt;
eggplant – 3 large fruits;
cilantro – 4 sprigs;
black pepper;
tomatoes – 3 pcs.;
lemon juice;
red onion – 1 pc.;
olive oil;
garlic - 1 head.

Preparation:

Preheat the oven. 200 degree mode.
Cut the garlic head in half, drizzle with olive oil and salt. Wrap in foil, but not tightly.
There is no need to cut the eggplants. Using a sharp knife, pierce frequently on all sides. Place garlic and eggplant on a baking sheet. Bake for half an hour in the oven.
Cut the eggplant lengthwise and cool. Scoop out the pulp with a spoon and chop coarsely. Add salt and drizzle lemon juice. Add pepper.
Squeeze the garlic out of the husk and mash with a fork. Stir in eggplants.
Chop the tomatoes. Chop the onion. Send to eggplants. Sprinkle with pepper and add oil. Sprinkle with lemon juice. Stir and sprinkle with chopped herbs.

Korean cooking recipe

It is customary for Koreans to cut food as finely as possible. The secret of taste is contained in the fried types of pepper: hot, ground and red. Of course, in the process they will lose a little pungency, but they will help saturate the salad with a special aroma.

Ingredients:

hot pepper – 1 pod;
eggplant – 2 pcs.;
ground hot pepper;
lemon – 0.5 pcs.;
garlic – 4 cloves;
red bell pepper – 1 pc.;
soy sauce – 3 tbsp. spoons;
sugar – 1 teaspoon;
green onions – 45 g.

Preparation:

Chop the hot pepper pod and bell pepper. Place in a dry frying pan, add ground pepper and fry for a couple of minutes.
Cut the eggplant into pieces and bake in the oven (180 degrees).
Mix peppers with eggplants. Add chopped green onions and chopped garlic cloves. Sweeten. Squeeze the juice from the lemon and add soy sauce. Mix.

Warm salad with eggplants for the holiday table

Ingredients:

bell pepper – 1 pc.;
eggplant – 3 medium fruits;
parsley – 20 g;
tomato – 4 pcs.;
vinegar – 1 teaspoon;
dill – 20 g;
onion – 1 pc.;
olive oil – 2 tbsp. spoons;
salt;
bell pepper – 1 pc.;
sugar – 1 teaspoon;
garlic – 5 cloves.

Preparation:

Slice the eggplant. For the salad you will need cubes. Scald with boiling water.
Cut tomatoes and peppers into squares. Chop the onion finer.
Pour oil into the frying pan. Place onion. Fry, then sweeten. Mix. Toss in eggplants and peppers. Simmer until done.
Transfer to a salad bowl. Add tomatoes, chopped herbs and chopped garlic. Salt and sprinkle with vinegar. Stir and serve immediately.

Cooking with tomatoes

The appetizer tastes piquant with pleasant spicy notes.

Ingredients:

eggplant – 3 pcs.;
black pepper;
ground hot pepper;
garlic – 2 cloves;
tomato – 2 pcs.;
salt;
bell pepper – 2 pcs.;
onion – 1 head;
sunflower oil;
sugar essence – 0.5 teaspoon;
vinegar - 1 tbsp. spoon.

Preparation:

Cut the pepper into strips. Tomatoes - in half rings. For cooking, choose fleshy and dense fruits. Chop the onion.
Cut the washed eggplants into rings. Make the thickness no more than five millimeters. Add salt and leave for half an hour. Wash with water. This procedure will help get rid of bitterness.
Place eggplants in a hot frying pan with oil and fry. Transfer to napkins to absorb fat.
Combine all prepared products. Pour in vinegar. Add some salt. Add sugar and sprinkle with pepper. Stir and garnish with chopped herbs.

Old eggplants have thick skins that need to be cut off before cooking. To make it easier to peel the fruits, first scald them with boiling water. But overripe specimens are not at all suitable for salad and spoil its taste.

Feta cheese appetizer

A spicy and aromatic salad that is perfect for a family dinner.

Ingredients:

eggplant – 160 g;
pepper;
feta – 120 g;
salt;
thyme – 2 pinches;
cherry – 160 g;
parsley;
arugula – 55 g;
Dijon mustard – 0.5 teaspoon;
lettuce leaves – 55 g;
red onion – 0.3 pcs.;
garlic – 3 cloves;
olive oil;
balsamic vinegar;
oregano – 2 pinches.

Preparation:

Slice the eggplant crosswise. You should get thin plates.
Cut the cherry tomatoes in half.
Feta will need cubes.
Onion in the form of half rings.
Fry the eggplant in oil in a frying pan.
For dressing, mix olive oil with balsamic vinegar. Add mustard and crushed garlic cloves. Add herbs. Mix.
Tear the salad into pieces with your hands and mix with arugula. Add the remaining products that you prepared in advance. Salt and sprinkle with pepper. Pour over the dressing and stir. Sprinkle with chopped parsley.

Ingredients:

wine vinegar - 3 tbsp. spoons;
eggplant – 2 pcs.;
salt;
egg – 2 pcs. boiled;
vegetable oil – 2 tbsp. spoons;
sour cream – 2 tbsp. spoons;
onion – 1 pc.;
mayonnaise – 2 tbsp. spoons.

Preparation:

Cut the eggplants into strips. Sprinkle with salt and set aside for a quarter of an hour. Rinse with water and drain in a colander. Dry with a towel.
Heat vegetable oil in a frying pan and fry the eggplants. It will take about three minutes on maximum heat.
Cut into half rings. Pour in vinegar and marinate for five minutes. Drain off any liquid that has accumulated and dry the onions on a paper towel.
Cut eggs into cubes.
Mix eggplant, onion, eggs. Pour in sour cream and mayonnaise. Add salt and mix.