Eggplant is one of the most "convenient" foods to cook, as summer salads, and winter conservation. Any dish made from this vegetable turns out to be spicy, with a pleasant spicy note.
The basis of the summer salad of eggplant, tomato and garlic is fresh vegetables and fried blue ones. Thanks to this unusual combination, the dish is fresh and at the same time juicy.
Spices such as cumin, ginger, basil, parsley, mint, coriander are especially harmoniously combined with blue ones. Each of these spices makes the vegetable original and tasty in its own way. Due to the fact that eggplants are susceptible to spices and are able to absorb their aromas, it is not recommended to combine more than three types of spices in a salad.
The main advantage of canned eggplant salad is that it can be served at the table almost all year round. In addition, this dish, as well as possible, is suitable for vegetarian and diet food.
Ingredients:
- Eggplant - 3 pcs.
- Tomatoes - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Onion - 1 pc.
- Table vinegar - 1 tbsp. l.
- Garlic - 2 cloves
- Sugar essence - 0.5 tsp
- Sunflower oil - for frying
- Salt, black pepper - to taste.
How to cook?
Bulgarian pepper is cleaned from the stalks and seeds, cut into strips. The salad will look beautiful if you use it during cooking Bell pepper different colors (yellow, red, green).
Tomatoes are washed with water and dried, and then cut into thin half rings. It is advisable to choose dense and fleshy tomatoes for the salad.
The onion is peeled, the vegetable is chopped into thin half rings. Instead of onion you can use shallots for salad. This type of onion has a milder and sweeter taste.
Eggplants are washed with cold water, each vegetable is cleaned of stalks and peel, and then cut into strips or rings about five millimeters thick.
Eggplant blanks are transferred to a separate deep bowl, sprinkled liberally with salt and left at room temperature for thirty minutes. This time will be enough for the little blue ones to let the juice out.
The resulting liquid is drained, and the chopped eggplant is squeezed several times by hand. If the vegetables are overstayed, nothing terrible will happen, along with the juice, excess bitterness will leave them.
Pour into a heated pan sunflower oil and start frying the eggplant. The better the vegetables were pressed before, the less oily liquid they will absorb during frying.
Ready blue ones are transferred to a colander or paper napkins in order to drain excess liquid from them.
Another way to prepare blue ones for eggplant, tomato and onion salad is to bake them in the oven or on the grill. Don't forget before heat treatment Pierce each piece of eggplant with a fork so that they do not burst under the influence of fire.
Prepared vegetables are combined in a deep container, vinegar is poured in, salt, sugar, black pepper are added to them. All ingredients are mixed, decorate the salad with chopped herbs.
Eggplant salad with tomatoes does not require soaking time, so it can be served immediately.
winter version of salad
To enjoy this delicious salad all year round, according to this recipe, cook canned salad from eggplant for the winter.
To create it, the blue ones are cut into rings along with the skin. This is done so that during heat treatment the vegetable retains its shape and does not turn into gruel. Prepared pieces are marinated in salt to get rid of blue ones from bitterness and excess juice.
Some recipes for winter salad tomatoes are not cut into cubes, but the vegetable is passed through a meat grinder or ground with a fine grater.
Pour the tomato marinade into a separate bowl and add garlic, sugar, sunflower oil, vinegar, salt and pepper to it. Send the liquid to the fire and bring to a boil, stir continuously. Can be used for salad and store bought tomato juice, but homemade tomato marinade will turn out to be more natural and tasty.
AT hot sauce add eggplant, bell pepper and continue to cook for twenty minutes until tender. Optionally, the salad is supplemented with fresh or dried herbs.
Glass jars are sterilized with boiled water and then pasteurized with steam for ten minutes. The lids are placed in a container with hot water and bring to a boil, boil for several minutes.
Lay out hot salad on banks, roll up containers with lids. Turn each jar upside down and wrap in a thick blanket, leave them in this position until cool.
Store eggplant, pepper and tomato salad for a long period of time in a cool place (pantry or cellar).
summer salad from fried eggplant with the addition of roasted peppers and cheese - a tasty and nutritious snack that can be a great breakfast or snack before lunch. If desired, the eggplant salad can be served cold or warm, other vegetables can be added to the composition of the ingredients, diversify the dressing and make the appetizer non-caloric or spicy.
Eggplant is a common vegetable and is used for snacks almost all over the world. One of the most famous oriental cold dishes is fire-baked eggplant salad, an amazing combination of grilled and tahini flavors. Shredded fried eggplant salad, originally from Georgia - spicy and tasty snack. In the south, the "blue salad" is popular, similar to the dish, but more coarsely chopped and a little spicier.
In the Balkans, such snacks are prepared similarly, often an eggplant and pepper salad or Serbian ajvar- , served as independent dishes or as part of complex salads and compound snacks. For such snacks that can be spread on bread, the term "caviar" is most often used. While for dishes from large pieces, the term "salad" is used.
It is noteworthy that the fried eggplant salad can be prepared with little or no vegetable oil. For fans of all kinds of diets, this is very suitable. There are many ways to fry eggplant so that it absorbs as little oil as possible. The simplest thing is to bake the fruits in the oven or on the coals, but then it is difficult to cut the eggplant into pieces. More acceptable - sprinkle the pieces with oil and bake. Or fry in a skillet, stirring frequently with a spatula.
AT Turkish cuisine popular various dishes using eggplant, which seems to be considered the main vegetable there. Fried eggplant salad, dishes based on behendi sauce-garnish - chicken or appetizer - are found everywhere there.
Fried eggplant and pepper salad with herbs, feta cheese or cheese is a very healthy snack. Vegetables, young cheese, herbs, olive oil are an excellent source of trace elements and vitamins. In general, eggplant salad with cheese fits the concept of the "Mediterranean diet", which many people like. Admirers of a healthy lifestyle - a healthy lifestyle will appreciate it.
Fried Eggplant Salad
Ingredients (2 servings)
- Eggplant 2 pcs
- red bell pepper 2 pcs
- purple bulb 1 PC
- Feta or cheese 100 gr
- Cilantro 0.5 bunch
- Pomegranate 1 pc
- Olive oil 50 ml
- Garlic 1-2 cloves
- Salt, black pepper, spicy pepper, fragrant herbs spices
- You need to prepare baked and fried vegetables in advance - they must have time to cool. To prepare a salad of fried eggplants for two, two medium-sized fruits are enough, preferably young and without hard seeds. You will also need a piece fresh cheese- suitable feta or not very salty cheese. For greens, cilantro is preferable, but parsley can be substituted if you like. You should also add red bell pepper.
Vegetables, herbs, feta salad
- Roasted red bell peppers add a touch of grilled flavor and aroma to an eggplant salad. Ideally, if you can bake red peppers in a flame or on burning coals - then the taste and smell are provided. Good result it turns out if you bake peppers in a Bulgarian electric pepper oven - chushkopek. Roast the peppers to a charred surface, then keep them in a covered container until cool.
Bake peppers in a flame or oven
- Cut eggplant into slices 12-15 mm thick. It is often recommended to sprinkle the eggplant with salt and stand for a certain time, then rinse - this removes bitterness. Frankly, I have not seen fruits that have bitterness for a long time. So, the removal of bitterness - according to the circumstances. To reduce the amount of vegetable oil that eggplant actively absorbs during frying, we will strictly dose it. You will need a silicone brush - this is used to grease pies before baking.
Sliced eggplant for frying
- So, grease the bottom of the pan with olive oil and heat it over medium heat. Put the eggplant slices in the oil and fry for 1-2 minutes until all the oil is completely absorbed. Then, brush the tops with butter and flip over immediately. Next, turning often, fry the eggplant until a pleasant golden hue and softness.
Fry eggplant until soft and golden brown
- Usually, the total roasting time is 5-6 minutes. Do not overcook, otherwise the salad of fried eggplant will be with an unpleasant aftertaste. With this method of roasting olive oil little is spent. Prepare a large plate or dish. Cut the cooled eggplant slices in half and put on a plate.
Lay the eggplant slices on a plate.
- Peel the cooled peppers from the burnt outer skin, then remove the seeds and tail. Cut the pulp of peppers into strips, large enough. Add pepper to a plate. Peel a small purple onion and cut into rings. Add the onion to the vegetables and mix lightly.
Add chopped onion and stir
- Fried eggplant salad will be prepared with a dressing of olive oil and pomegranate juice. Peel a ripe pomegranate. Approximately 1 tbsp. l. leave the grains, and squeeze the rest and strain the juice through a strainer. In a bowl or cup, mix 1 tbsp. l. olive oil, 2 tbsp. l. pomegranate juice, peeled and finely chopped garlic clove. Salt the mixture and add the rest of the spices to taste. Optionally, you can add 1-2 tsp. lemon juice. Shake the mixture with a fork.
Ingredients
- 2 eggplants;
- 1-2 cloves of garlic;
- a handful of walnuts;
- 3 tomatoes;
- 150 g of cheese;
- a few sprigs of green onions.
Cooking
Cut the eggplant into small cubes and place in a frying pan with hot oil. Fry, stirring occasionally, about 15 minutes. Pour in soy sauce, cook for a couple more minutes and cool.
Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all the ingredients, sprinkle with pepper and garnish with chopped green onions.
bbcgoodfood.com Ingredients
- 1 eggplant;
- ½ lemon;
- ½ red chili pepper - optional;
- ½ tablespoon of pomegranate juice;
- 1 clove of garlic;
- 2 tablespoons of olive oil;
- salt - to taste;
- 4 cherry tomatoes;
- a few sprigs of green onions;
- ½ red bell pepper;
- ½ green bell pepper;
- a few sprigs of mint;
Cooking
Poke a few holes in the eggplant with a knife or fork and place on a foil-lined baking sheet. Roast at 200°C for 45-55 minutes until the skin is wrinkled and the vegetable is very soft.
When the eggplant has cooled slightly, peel it and transfer to a colander. Press lightly on the vegetable to release excess juice. Then cut it into large cubes in a salad dish.
Mix the lemon juice, de-seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Drizzle half of the dressing over the eggplant.
Put in the tomato quarters, chopped onion and diced peppers. Add the rest of the dressing and stir. Garnish the salad with chopped mint and pomegranate seeds and don't forget the olive oil.
iamcook.ru Ingredients
- salt - to taste;
- 1 eggplant;
- 2 tablespoons of vegetable oil;
- 3 eggs;
- ¼ onion;
- ¼ bunch of parsley;
- 2 tablespoons of mayonnaise;
- 1 teaspoon tomato paste;
Cooking
Boil the chicken in salted water until tender. Remove the meat from the leg and chop into small pieces.
Peel the eggplant and cut small cubes. Put them in a frying pan with hot oil, salt and fry for a few minutes until soft. hard boiled.
Place chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley in a salad bowl. Add mayonnaise, tomato paste, salt and pepper, mix and put the salad in the refrigerator for an hour.
Ingredients
- 2 eggplants;
- salt - to taste;
- 2 bell peppers;
- 1 onion;
- 2 carrots;
- 4-5 garlic cloves;
- 2 tablespoons of vegetable oil;
- 1 teaspoon of sugar;
- 2 tablespoons of soy sauce;
- 30 ml of vinegar 9%;
- 1 teaspoon Korean carrot seasoning;
- a few sprigs of cilantro;
- a few sprigs of basil;
- 1 tablespoon of sesame seeds.
Cooking
Cut the eggplant into thin long strips, salt and leave for half an hour. Cut the peppers into thin strips, and the onion into half rings. Grate the carrots for. Mince the garlic.
Rinse the eggplants and toss into a frying pan with hot oil. Fry, stirring occasionally, for about 10-15 minutes. Place the eggplant and fresh vegetables in a salad bowl.
Add sugar, soy sauce, vinegar and carrot seasoning. Mix thoroughly and refrigerate for 2 hours. Before serving, sprinkle the salad with chopped herbs and sesame seeds.
russianfood.com Ingredients
- 1 eggplant;
- 1 onion;
- 2 tablespoons of vegetable oil;
- 1 clove of garlic;
- several sprigs of dill;
- 2 eggs;
- 3-4 cherry tomatoes;
- 1 tablespoon ;
- salt - to taste;
- ground black pepper - to taste.
Cooking
Cut the eggplant into medium cubes, and the onion into thin half rings. Heat the oil in a skillet over medium heat and lightly sauté the onion. Then put the eggplant to the onion, lower the heat and cook for a few more minutes until the eggplant is browned and softened.
Crush the garlic with the flat side of a knife, add to the vegetables and saute for another minute. Remove the pan from the heat, add the chopped dill and stir. When the vegetables have cooled, remove the garlic from them.
Hard boil the eggs and cut them into large cubes. Cut the tomatoes into quarters. Place eggs and all vegetables in a salad bowl, add mayonnaise, salt and pepper and toss to combine.
bbcgoodfood.com Ingredients
- 2 eggplants;
- 6-7 tablespoons of olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 300 g canned or;
- 1 bunch of cilantro;
- 1 red onion;
- 1 teaspoon paprika;
- 1 teaspoon ground cumin;
- 1 teaspoon of liquid honey;
- 1 lemon.
Cooking
Cut the eggplant into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and fry, turning occasionally, until soft and golden brown.
Cut the eggplant slices into quarters. Add to them chickpeas, chopped cilantro and finely chopped onion.
Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Dress the salad with this mixture and refrigerate for several hours.
You can leave the salad all night or even a day, then the ingredients will be even better saturated with the aroma and taste of the dressing.
christopherjamesclark.com Ingredients
- 1 chicken breast;
- salt - to taste;
- 1 eggplant;
- 4 tablespoons of olive oil;
- ½ red bell pepper;
- 3 tablespoons pine nuts;
- ¼ head of cabbage;
- 3 tablespoons of sesame seeds;
- 1 lime;
- 3-4 tablespoons of water;
- ground black pepper - to taste.
Cooking
Boil the breast in salted water until tender. Cut the eggplant into circles, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze the liquid out of them.
Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant slices on both sides. Transfer them to a baking sheet lined with parchment and bake at 180°C for about 15-20 minutes until soft.
Cut the cooled eggplant, breast and bell pepper into small cubes. Lightly toast the nuts and chop the cabbage.
In a blender, mix sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until smooth. Place chicken, vegetables, and nuts in a bowl and drizzle with sesame dressing.
povarenok.ru Ingredients
- 1 eggplant;
- 2 tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 1 stalk of celery;
- 2 tablespoons of lemon juice;
- 250 g canned pink salmon;
- 1 bunch of lettuce leaves;
- 150 g cherry tomatoes;
- 1-2 tablespoons of mayonnaise.
Cooking
Cut the eggplant into medium cubes and place in a frying pan with hot oil. Sprinkle with salt and pepper and cook, stirring occasionally, about 10 minutes.
Pour the celery cubes lemon juice. Lightly chop pink salmon with a fork, after draining the liquid. chop coarsely lettuce leaves and cut the tomatoes in half.
Place all ingredients in a salad bowl, add mayonnaise and mix well.
Ingredients
- 2 eggplants;
- salt - to taste;
- 3 tablespoons of olive oil;
- ½ teaspoon of whole cumin;
- 1-2 cloves of garlic;
- 2 tomatoes;
- ½ teaspoon ground red pepper;
- ½ bunch of cilantro;
- ½ lemon.
Cooking
Cut the eggplant into small cubes. Put them in a colander, salt, mix and leave for half an hour. Then dry the vegetables with paper towels.
Heat the oil in a frying pan and put the eggplant in it. Fry, stirring occasionally, until they soften. Add cumin, minced garlic and red pepper and cook for a few more minutes.
Put the tomatoes cut into small cubes into the pan, mix and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.
prostyeretsepti.ru Ingredients
- 1 eggplant;
- salt - to taste;
- 500 g of champignons;
- 2 tablespoons of vegetable oil;
- 3 cloves of garlic;
- ¼-½ teaspoon ground ginger;
- ground black pepper - to taste;
- 2-3 tablespoons of mayonnaise.
Cooking
Place thick slices of eggplant in a saucepan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.
Chop the mushrooms in the same cubes and fry in hot oil until golden brown. Combine the cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and mix.
Calories: Not specified
Cooking time: not specified
spicy salad of fried eggplant with carrots is prepared a few hours before serving, or even better, make it the day before and let it stand overnight in the refrigerator. All ingredients will be saturated with marinade and garlic, the salad will become juicy, spicy, very fragrant. Salad can be served as an accompaniment to fried meat, fish, poultry, potatoes (boiled, baked or fried) or as a spicy snack. The salad keeps well in the refrigerator for several days, so you can make it with a margin and keep it in a tightly sealed container. On the holiday table The appetizer salad will also not be stale, it emits such a breathtaking aroma that it will certainly be noticed and tasted.
By the way, try to cook also for the winter.
Ingredients:
- medium-sized eggplants - 2 pcs;
- carrots - 1 large;
- onion - 1 medium onion;
- parsley (or any to your taste) - 1 bunch;
- sweet salad pepper - 1 large red;
- garlic - 2-3 slices;
- vinegar - 1-2 tbsp. l 9% strength (to taste);
- salt - to taste in salad + for eggplant 1 tsp;
- ground black pepper - 0.5 tsp;
- vegetable oil - a quarter of a glass (in a salad and for roasting eggplant).
Step by step recipe with photo:
We cut strong eggplant into circles about 2 cm thick. Then we cut into strips (each circle into 3-4 strips). 
We shift the eggplants into a bowl or into a colander, sprinkle with coarse salt (1 tsp of salt is needed for this amount of eggplants). Stir, leave for half an hour so that the eggplant gives juice. 
We immediately start cutting the remaining vegetables - they will need time to soak in the marinade. We rub the carrots on a coarse grater or three on Korean grater, only the strips are not very long. 
Onions chop with feathers or cut into half rings. Cut the pepper in half, remove the seeds with the stalk. Cut the pepper into thin strips.
Transfer the onion, carrot and pepper to a bowl. Salt, lightly knead with your hands so that the vegetables give juice.
Pour vinegar (9% in the recipe, but I add apple 6%, mix and add black ground pepper and 3 st. l. vegetable oil. Leave the vegetables in this marinade for half an hour.
We wash the eggplants under cold water, wash off the salt and bitter juice. Squeeze lightly, without disturbing the shape of the cut. In a frying pan, heat a little vegetable oil, fry the eggplant over low heat until browned (they should be a little fried, but be fully cooked).
We shift the fried eggplants into a bowl with vegetables and marinade. Three garlic on hot eggplants, without stirring, leave for 5-10 minutes.
Pour finely chopped greens into the salad. Stir, put in a container with a tight-fitting lid and leave to marinate for several hours at room temperature. Then we remove the salad in the refrigerator for storage or keep it in the cold until serving.
After a few hours, we try a salad with fried eggplant and vegetables, if necessary, bring it to the desired taste. Serve slightly chilled. Bon appetit!
Author Elena Litvinenko (Sangina)
Even richer and tastier
Fried eggplant salad is usually prepared with a variety of fresh vegetables. The combination of soft eggplant and fresh vegetables gives a unique spicy taste. However, not everyone is ready to give up meat ingredients, so they will go well with fried eggplant. Moreover, for lovers of light and summer salads, you can suggest adding feta cheese or cheese to the salad.
In any case, a salad with fried eggplant will turn out awesome. And how many vitamins in one dish, just countless. And don't be put off by the fact that the eggplant is fried. If you do not add a lot of oil or even fry them in the oven, such a dish turns out to be low-calorie and even dietary.
And in order for the eggplant not to be bitter, it must be abundantly salted and left for 20 minutes. And you can pour salt water, this method will also take away excess bitterness.
How to cook fried eggplant salad - 15 varieties
Don't make this salad if you don't like fried vegetables. Otherwise, he will become popular dish your family.
Ingredients:
- Eggplant - piece.
- Bulgarian pepper - 3 pcs.
- Peanut sauce
- Pine nuts = 50 g
Cooking:
Eggplant cut into strips and fried on vegetable oil. We clean the pepper from seeds and stalk. Cut into strips and fry. Mix the ingredients and season with peanut sauce.
It is unlikely that this salad will leave you indifferent. Fresh, crispy and very tasty.
Ingredients:
- Eggplant - 300 g
- Tomatoes - 300 g
- Sweet pepper - 400 g
- Greenery
- Bow -2 pcs.
- Garlic
Cooking:
Cut the eggplant into circles and fry them in vegetable oil on both sides. Pepper cut into random pieces. We cut the onion into thin half rings, and the tomatoes into large cubes. Finely chop the greens. Mix all the ingredients in a salad bowl. Salt the salad to taste and sprinkle our salad with lemon juice.
When you try this salad for the first time, you think that it is with mushrooms. Very tasty and tender.
Ingredients:
- Eggplant - 3 pcs.
- Eggs - 3 pcs.
- Onion -1 pc.
- Greenery
Cooking:
Hard boil eggs. Peel the eggplant and cut into cubes. Fry the eggplant in a little oil. Onion cut into cubes. After cooling, cut the eggs into cubes. Mix all the ingredients and season with mayonnaise. Finely chop the greens. Let's decorate the salad.
The kids love this easy salad.
Ingredients:
- Eggplant - 2 pcs.
- Eggs - pcs.
- Tomato - 1 pc.
- Garlic - 2 pcs.
Cooking:
We cut the eggplant into cubes, do not remove the peel. Fried eggplant in oil. Boil eggs and cut into cubes. Pass the garlic through a press. Mix all ingredients and season with mayonnaise.
Bon appetit.
This dish may seem easy, but the first impression is always wrong. Once you try it, you will understand how satisfying it is.
Ingredients:
- Eggplant 3 pcs.
- Tomatoes - 2 pcs.
- Champignons - 300g
- Onion - 1 pc.
- Sour cream
- Walnut - 100 g
- Lemon juice - 2 tbsp. l.
Cooking:
Peel the eggplant and cut into cubes. Fry them in a little oil.
Eggplants are very fond of oil. Therefore, you always need a lot of it for frying eggplant. As a result, eggplants become very fatty. Therefore, it is best to keep them in the oven on a baking sheet. They will be baked, but not greasy.
Cut the tomatoes into cubes. Onion cut into small pieces. Cut the mushrooms into slices and fry them with onions in a little oil. Let's prepare the sauce. Mix sour cream, lemon juice, ground walnuts and salt. Mix the ingredients and season them with sauce.
The bright taste of this salad plus its simplicity does not leave us a chance. It will become one of the family's favorite salads.
Ingredients:
Cooking:
Cut the eggplant into small pieces and fry, stirring constantly. At the end of frying, add soy sauce. Finely chop the nuts. Cut cheese and tomatoes into strips. Mix all the ingredients and season with butter and nuts.
This spicy salad you can even replace the second dish. The salad is very filling and high in calories.
Ingredients:
- Beef tongue - 200 g
- Eggplant - 1 pc.
- Bulgarian pepper - 1 pc.
- Marinated champignons - 150 g
- Green onion
- Onion - 1 pc.
- lettuce leaves
- Balsamic vinegar - 10 ml
- Soy sauce - 10 ml
- Sugar
- French mustard - 10 ml
Cooking:
Eggplant cut into longitudinal slices and fry in vegetable oil until tender. Then put the plates on a paper towel. Once they have cooled, cut them into slices. Peel the onion and pepper and cut into cubes. Fry the onion and pepper in a little oil. Boiled beef tongue cut into cubes. Let's prepare the sauce. Mix soy sauce, mustard, sugar and vinegar, mix well and season the salad with it.
Bon appetit.
Korean salads are very popular. They are moderately sharp and unusual.
Ingredients:
- Eggplant - 4 pcs.
- Carrot - 1 pc.
- Bow -1
- Bulgarian pepper - 2 pcs.
- Chili pepper - 1 pc.
- Soy sauce - 40 ml
- Garlic - 3 tooth
- Coriander
- Black pepper
- Red pepper
- Sesame
- Vinegar 70% - 10ml
Cooking:
Cut the eggplant into strips, mix with salt and mix well and mash. We send eggplants for 8 hours in the refrigerator. After that, we take them out and wash them well in cold water. Fill with water and = leave for 15 minutes, then squeeze them out with your hands.
We clean the pepper from seeds and cut off the stem. Cut the pepper into thin strips. Carrots in Korean. Onion cut into thin half rings. Chop the chili pepper into small pieces. Finely chop the garlic.
In a frying pan, heat up half a glass of oil and fry the eggplant. After we send them to a sieve to glass the oil. In the same oil we send coriander and black pepper. Now we send the onion to the spicy oil for literally 3-5 minutes. Add carrots to the onion. Leave for a while so that the carrots become soft. Now mix all the ingredients and mix well. Pepper and add half a tablespoon of vinegar. Mix well, add soy sauce and honey. At the end, add garlic and chili pepper. Let's send the salad to the refrigerator for 12 hours.
At first glance, this is a complete and very hearty meal but no, it's just a salad.
Ingredients:
- Potatoes - 3 pcs.
- Sausages - 4 pcs.
- Zucchini - 0.5 pcs.
- Tomato - 1 pc.
- Bulgarian pepper -1 pc.
- lettuce leaves
- Ketchup - 50ml
Cooking:
Cut potatoes into circles. Fry potatoes in a pan. We remove the film of sausages and cut them into circles, fry in the same pan. Peel the zucchini and eggplant and cut into cubes. Then fry in oil. Pepper clean from seeds and cut into cubes. Cut the tomatoes into cubes. Wash lettuce leaves. Tear lettuce leaves into small pieces. Put vegetables and sausages on the salad. Dress the salad with ketchup.
Delicious and hearty salad for every day.
Ingredients:
- Eggplant - 2 pcs.
- Tomatoes - 2 pcs.
- Ham - 300 g
- Garlic
- Mustard
Cooking:
Cut the eggplant into large cubes.
If the cubes are small, the eggplant will turn into porridge.
Fry eggplant in oil. Cut the tomatoes into cubes. Cut the sausage into cubes. Let's prepare the sauce. Mix mustard and mayonnaise, mix well and add garlic and pepper. We mix all the ingredients and season with our sauce.
This salad is worthy of a centerpiece on your table. Very tasty and satisfying.
Ingredients:
- Chicken fillet - 00 g
- Eggplant - 1 pc.
- Bulgarian pepper - 1 pc.
- Carrot - 1 pc.
Cooking:
Eggplant cut into strips. Salt and leave for 20 minutes. Then spread on a baking sheet and send to the oven for 15 minutes. Carrot cut in Korean. Pepper cut into strips. Fry the vegetables in a little oil.
Boil chicken meat and disassemble into fibers. Mix all the ingredients and season with mayonnaise.
You can add oil if you wish.
Vitamin and very delicious salad for lovers of simple dishes.
Ingredients:
- Eggplant - 1 pc.
- Cucumbers - 2 pcs.
- Tomatoes - 3 pcs.
- Feta - 100 g
- Onion -1 pc.
- Basil
Cooking:
Peel the eggplant and cut into slices. Pour oil into a frying pan, heat it up and fry the eggplant. Cucumbers are peeled and cut. Cut the tomatoes into cubes. After cooling, cut the eggplant into strips. Cut the onion into half rings. Decorate the salad with basil and feta cheese. Salt and pepper.
Everyone loves this salad for its simplicity and lightness.
Ingredients:
- Eggplant - 4 pcs.
- Tomatoes - 4 pcs.
- Onion - 1 pc.
- Feta cheese - 100 g
- Garlic
- Parsley
Cooking:
Peel the eggplant and fry on both sides until golden brown. Cut the tomatoes into large cubes. In a blender, chop the parsley, mint and garlic. Pour in oil and mix well. Onion cut into half rings. Put eggplants on a flat salad bowl, then onions, tomatoes and feta. Pour the dressing over the salad.
Bon appetit.
Ingredients:
- Pasta - 250 g
- Eggplant - 2 pcs.
- Onion -1 pc.
- Feta - 100 g
- Basil
Cooking:
Cut the eggplant into slices and fry in oil. Boil the pasta according to package instructions.
So that the pasta does not wind up, pour it with oil.
Onion cut into half rings. Cut the eggplant into strips. Let's mix all the ingredients. .salt and pepper to taste. Decorate the salad with cheese and basil leaves.
Autumn is the richest time of the year. Vegetables have just ripened and have not yet had time to spend their vitamins and useful trace elements. Therefore, in the fall it is especially important to eat vegetable salads.
Ingredients:
- Chicken fillet - 200g
- Pumpkin - 200 g
- Eggplant - 1 pc.
- Tomatoes - 2 pcs.
- Onion -1 pc.
- Cheese - 100 g
- Soy sauce - 20 ml
- Sour cream - 100 ml
- Mustard beans 100 ml
Cooking:
First of all, let's send the chicken to boil in salted water. Meanwhile, peel the eggplant and cut into cubes. Fry eggplant cubes in a little oil. We cut the pumpkin into cubes and also fry in oil.
Cook the pumpkin to al dente, its crunch will add a special charm to the salad.
Cut the chicken into cubes and fry in oil with the addition of garlic.
Onion, tomatoes and pepper cut into very small cubes. And cut the cheese into large cubes.
Prepare the sauce, mix sour cream, sauce and mustard.
Mix all the ingredients and dress the salad with dressing.
