Prepare everything necessary ingredients according to the list, after which you need to do eggplant. So, wash the eggplants and dry them, cut off the tails on both sides, then cut the blue ones into fairly large bars. If you are sure that your eggplants are not bitter, immediately proceed to the next step, otherwise sprinkle them with salt and leave them alone for 15-20 minutes, then rinse and dry.
Bell pepper clean from seeds, remove internal partitions. Cut the pepper into small strips.
Peel small carrots and onions, wash and dry the vegetables. Cut the carrot into circles, chop the onion into half rings. Set the vegetables aside for a while.
Wash and dry ripe juicy tomatoes, cut out the place where the stalk grows, cut the tomatoes themselves arbitrarily. Put all prepared vegetables, except for eggplant, in a saucepan.
Fry eggplant separately in the third part vegetable oil. fried eggplant put in a saucepan with vegetables, add the rest of the oil, add salt and sugar. Stir and cook the salad under the lid for 25 minutes, the fire should be medium.
At the end of cooking, add vinegar and garlic, passed on the press, to the pan, mix and heat for a couple more minutes.
Arrange the salad in sterile jars, cork and refrigerate under a blanket for a day.
Ingredients
- 2 eggplants;
- 1-2 cloves of garlic;
- a handful of walnuts;
- 3 tomatoes;
- 150 g of cheese;
- a few branches 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 let 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 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.
Combine lemon juice, de-seeded and finely chopped chile, 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 into 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.
4. Korean eggplant salad
Photo: Romashko Yuliia / Shutterstock 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 of 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. Coarsely chop the 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.
Published: 13.11.2015
Posted by: mayusik89
Calories: Not specified
Cooking time: not specified
We bring to your attention a wonderful light summer salad. Although until late autumn, while we can afford to buy fresh tomatoes and eggplant, you can delight your family and guests who suddenly drop by for dinner. It is prepared quickly, so that no one will be able to catch the hostess by surprise. In some 15-20 minutes you will have time to cook it. We assure you that the eggplant salad with tomatoes and bell pepper will become a permanent guest on your table.
Ingredients:
- large eggplants - 1 piece;
- sweet bell pepper - 2 pieces;
- onions - 2 pieces;
- fresh tomatoes - 4 pieces;
- vegetable oil (for frying) - 20-30 ml;
- fresh parsley, cilantro - half bunches each;
- wine vinegar - 1 tablespoon;
- salt, ground black pepper - to your taste.
Step by step recipe with photo:
1. Wash the eggplant, remove the tail on it and cut into semicircles. Salt lightly and leave for 20-30 minutes (the eggplant will release some juice and excess bitterness will go away). In a frying pan, heat the vegetable oil, fry the eggplant slices on it, after rinsing it under running water from salt.
By the way, it also turns out very juicy, for lovers Italian cuisine especially recommend.
2. Cut the onion into half rings. 
Chop one piece of bell pepper into thin strips. 
3. Also heat the oil in a pan and fry the peppers and onions. Cut the second pepper into strips and put fresh in a salad bowl. Put the cooled fried onions, eggplant and peppers here.
4. Cut the tomatoes into beautiful medium slices, send them to a common bowl with salad, add salt and pepper to your taste. Pour wine vinegar, you can pour a little more vegetable oil, although it should be enough anyway, due to the fact that vegetables absorbed a certain amount during frying, here already act to your taste (someone likes a drier salad, someone more oily) .
5. Finely chop the fresh herbs and sprinkle the eggplant salad with tomatoes and peppers with it, mix and serve.
And we also suggest you cook this one, it turns out very juicy, try it.
Advice:
For greater beauty of the salad, take bell peppers of different colors (for example, one red, the second green);
- salad is perfect for any meat dishes, especially for barbecue;
- you can add a little chopped garlic to your liking, it will turn out even more fragrant;
- for those who do not respect fried food, the option of roasting vegetables in the oven is suitable. Bake the onion, pepper and eggplant whole, and then cut into pieces. And if you went on a picnic, then while the barbecue is being prepared, bake the vegetables on the grid and quickly prepare a salad for hot.
Cooking process:
1. Wash the blue ones well, cut off the stalks from them and cut into medium slices. Do not cut too finely, because they will lose the beautiful appearance. It is also not recommended to soak eggplants in saline solution for this salad. It is better to choose fruits that do not contain large seeds and do not have bitterness.
2. Rinse the tomatoes, dry. It is better to cut large fruits into thin half rings, and medium-sized ones into rings.
3. Clean the onion, rinse it under running water and cut into thin half rings - it should be visible in the salad.
4. Peel the Bulgarian pepper from seeds, rinse it well and cut into thin and long strips.
5. Put a frying pan on the fire, heat a small amount of vegetable oil. Lightly fry the eggplant pieces over low heat first.
6. Add the onion to the eggplant, mix everything.
7. Next, lay out a straw of sweet pepper. Continue sautéing all three or four minutes.
8. After that, add a tomato to the ingredients, add ground coriander and mix everything again. Cook the salad for another three to four minutes with the lid closed. You don't need to add water to it.
9. After the specified time, remove the pan from the stove. Rinse the greens (basil, cilantro) and chop them finely. Peel the garlic and finely chop it too. Send everything to the pan with vegetables and mix.
10. The salad is ready! Aromatic in moderation spicy salad from vegetables can be served as a side dish or as a savory snack for strong strong drinks. Doesn't lose his palatability and it remains equally beautiful when it cools down. Bon Appetit!
