Zucchini and eggplant salad for the winter is a good idea for those who love vegetable dishes. For our salad according to our recipe, sterilization is not needed, however, it will still take some time to prepare it.

We recommend preparing jars with lids for storing our preservation in advance. They must be washed and sterilized well. You can take any vegetables, not necessarily young, including large, overripe zucchini that will need to be freed from seeds. Large vegetables can also be taken on. Spoiled vegetables, of course, do not use. So what do we need?

Salad of zucchini and eggplant for the winter ingredients

• Eggplant - 1 kilogram;
• Zucchini - 1 kilogram;
• Carrots - 300 grams;
• Onions - 300 grams;
• Bell pepper - 200 grams;
• Tomatoes - 200 grams;
• Odorless vegetable oil - 150 milliliters;
• Salt (not iodized) - 3 tablespoons;
• Granulated sugar - 3 tablespoons;
• Table vinegar (9%) - 3 tablespoons;
• Spices: allspice, peas, garlic and bay leaf to taste.

Zucchini and eggplant salad for winter cooking

After the vegetables are well washed, proceed to cutting. Free the zucchini from the peel and cut into small cubes. We cut the eggplants into smaller cubes, you do not need to remove the peel. For chopping carrots, grater, onion and tomatoes are suitable - we cut in half rings, bell pepper - in strips.

We choose bulk dishes, pour vegetable oil into it and put on fire. Then the vegetable mixture, adding salt, sugar, garlic, pepper and bay leaf, sent to the container and simmer for 1 hour. During this time, it is advisable to mix the vegetables once or twice, very carefully with a wooden spatula.

Nutrition is one of the most important aspects of every person’s life. Surely, no one will refuse a tasty and fragrant lunch, a pleasant dinner and breakfast. Eating for many is a whole ritual, and if you can include yourself among them and like spending time in the kitchen, you may be interested in diversifying your diet. Cooking can be not only a difficult job, but also a fascinating task, in addition, you can be creative here, the main thing is not to overdo it. Cooking has long ceased to be exclusively a female occupation; today, there are many male chefs who share their knowledge and are real experts in their field.

Selected rice swelling with pride, like a warrior after a victory - this is about pilaf! Real, oriental, beloved on all continents! Do you like pilaf, how they can cook it in the East? Did not try? This recipe for pilaf with dried fruits is one of the options for Uzbek cuisine.

In the East, it is generally accepted that eggplant is a vegetable of longevity. Eggplant improves heart function and activates metabolism. When pickled, vegetables do not lose their beneficial properties at all. Canned eggplant with fragrant herbs can be not only a healthy snack, but also a wonderful side dish.

Among the many rolls and blanks for the winter, there must be zucchini, but many do not like them and prefer not to mess around and in vain. Zucchini is one of the most healthy vegetables growing in our country, you just need to know how to cook it.

If you want to cook the most original and delicious currant dessert, then the Black-Eye jam is for you. It is difficult to say whether it is fried or cooked. Result  - jelly-like jam with an amazing berry aroma.

Spicy marinated salad of zucchini and eggplant, in tomato sauce, can be easily prepared for the winter without sterilization. Cayenne pepper paired with ginger will make the marinade unusual, and the dish - a juicy side dish for fish or meat.

How to make eggplant salad for the winter. Cut the eggplant, without peeling, into 1 cm thick mugs, put in salted (2 liters of water 1.5 tbsp. Salt) water, boil for 3 minutes, put in a colander, dry, rinse with cold water, add 2 tbsp. salt, leave for 20 minutes, rinse again with cold water. Cut the tomatoes into circles, put in an enamel pan, lay the eggplants on top, warm for 5 minutes under the lid, put honey, pour oil and vinegar, add salt, and simmer for 15 minutes under the lid. Finely chop the basil, pass the garlic through a press, put them in a pan 5 minutes before the end of cooking, mix. Put the mass in sterilized jars, roll up.

How to prepare eggplant and zucchini for the winter. Top Stories Today 11/28/2017

Already in full swing, the preparations for winter. I have been preparing salad with eggplant and zucchini for many years. Not a single winter is complete without this salad in our family. It goes well with potatoes, fish and meat dishes. I make three types of salad: only eggplant; eggplant with zucchini together; only zucchini. For every taste and color. Enjoy your winter snacks!

In winter, when you especially want something vegetable, vitamin, a jar of this homemade assortment with eggplant in a honey marinade will seem like a real delicacy. You can serve this salad as a snack or garnish meat dishes with it.

5 minutes before the quenching process is complete, add the vinegar, mix and the salad is ready. We distribute it to prepared banks and seal it tightly. Then we turn it over, wrap it up, wait for cooling.

Appetizer of zucchini and eggplant for the winter step-by-step recipe. Detailed information.

It is easy to make sauté, and what a pleasure it will bring to all who try it in the winter! It is for the sake of such preparations - delicious and beloved, that the hostesses are ready to stand at the stove longer than usual on one of the last summer days, and practice shows that it is not in vain!

Those who at least once cooked the Ogonyok salad from eggplant know that the eggplant is fried in vegetable oil, and then harvested for the winter. But this recipe does not imply this lengthy process, for which it can safely be called "lazy."

The recipe for a healthy, dietary vegetable dish - Eggplant Kucherikas - baked eggplant with cheese, cottage cheese and herbs. Tasty appetizer both for every day and on the holiday table. Try this simple and very tasty dish!

Looking for original jam or dessert recipes? Pumpkin to the rescue. The most unexpected combinations of products: pumpkin with Jerusalem artichoke, cardamom or ginger. What about pumpkin and citrus jam? The most common ingredients in an unusual combination.

Who says jam is a seasonal dish? Experienced culinary specialists know that assorted preserves can be prepared all year round! Apples, oranges and ... vegetables are used! Carrots and tomatoes in surrounded by fruits  sound very sweet, gentle and unusual! Such an original dessert will surprise even the sophisticated sweet tooth.

Recipes eggplant and zucchini allsorts for the winter. Urgent information.

This is a real creative laboratory! A team of true like-minded people, each of whom is a specialist in their field, united by a common goal: to help people. We create materials that are really worth sharing, and serve as a source of inexhaustible inspiration for us. favorite  readers!

This is a simple and tasty salad for the winter. An excellent combination of eggplant and vegetables gives an excellent result. And the charm of this recipe is that you can roll this eggplant salad for the winter in small portions.

Today, to treat yourself to pies, it is not necessary to spend the whole day in the kitchen doing baking - delivery has become very popular. So, the Ruspay company has collected the most delicious recipes that are worthy of the most vivid feasts. They can order pies inexpensively and they will be made for you quickly and efficiently.

Salads for the winter from eggplant and zucchini. Detailed data as of November 28, 2017

We choose bulk dishes, pour vegetable oil into it and put on fire. Then the vegetable mixture, adding salt, sugar, garlic, pepper and bay leaf, sent to the container and simmer for 1 hour. During this time, it is advisable to mix the vegetables once or twice, very carefully with a wooden spatula.

Snow-white champignons ask for original snacks. There are hundreds of recipes. We offer simple and tasty large mushrooms - stuffed mushroom caps. In addition to the usual cheese, the filling has chicken meat and onions. One appetizing hat is enough to have a hearty bite.

Having prepared delicious salads from eggplants, you will always know how to surprise guests and home. It is really tasty, appetizing and very convenient! In summer, preserve delicious salads with eggplant for the winter and enjoy the fruits of your labor throughout the rest of the year!

Vegetables are different, as well as recipes for their preparation. But any method of preparation involves the preservation of vitamins and taste. Assorted vegetables for the winter is a great appetizer and side dish. Try our copyright recipes. Make sure how delicious it is!

After the vegetables are well washed, proceed to cutting. Free the zucchini from the peel and cut into small cubes. We cut the eggplants into smaller cubes, you do not need to remove the peel. For chopping carrots, grater, onion and tomatoes are suitable - we cut in half rings, bell pepper - in strips.

Ingredients - zucchini - 3 kg; carrots - 3 pcs.; hot pepper - 1-2 pcs.; garlic through a garlic press - 0.5 cups; granulated sugar - 0.5 cups; 9% vinegar - 0.5 cups; salt - 1.5 tbsp; sunflower oil - 1 cup; tomato paste - 500 gr.

How to cook saute for the winter from eggplant. Cut the eggplant, onion and carrot, and pepper into strips, optionally, chop the garlic or let it through a press, put everything in a cooking bowl, pepper, simmer for 35-40 minutes, determining the readiness for carrots - it should become soft. Put the prepared sauté into sterile jars, seal with lids and wrap it before cooling.

Those who prefer one criterion in the diet - naturalness, will like eggplant salad. The recipe consists of simple and tasty ingredients. The dish can be used as a snack or as a side dish. For an organic combination of vitamins and minerals in this vegetable mix eggplant salad is perfect!

What to name such food? Salted eggplant? Or pickled? Or maybe pickled? Although "pickled" - no, vinegar is not a bit, if judged by this sign. Therefore, let it be - eggplant “PROKROK”.

Is it possible to stock up on vitamins for the future? Sure! If this is a healthy pumpkin jam with apples. The secret of taste, of exceptional benefit lies in original  combination of ingredients. Sweets please in any form. But you really want something fresh, interesting.

Harvested eggplant salad for the winter will be especially popular during any feast: festive or everyday. Making preservation is not troublesome if you have a good and clear recipe at hand. Products for the manufacture of any option snacks need those that have grown in the garden.

How to cook eggplant salad for the winter?

Canned eggplant salad for the winter - recipes, usually accompanied by a rich vegetable composition. Blue perfectly coexist with pepper, tomato, zucchini, and well accept various spices. Before cooking, eggplant is given more attention than other ingredients.

1. Before you cook any simple eggplant salad for the winter, the main ingredient must be rid of bitterness. It is cut sprinkled with salt, left for 30-40 minutes, washed with cold water.
2. Even if the vegetables are not young, the seeds and peel are not removed.
3. If eggplant involves small slicing of ingredients, you can not cook the workpiece for a long time. It is necessary to ensure that the pieces remain intact, otherwise it will not be a salad, but caviar.

Eggplant salad for the winter without sterilization

To keep the winter longer and not to sterilize it, more preservative ingredients are added to the composition, in this embodiment, vinegar. The taste of such a workpiece comes out spicy, you can taste it after two weeks. Prepare 4 0.5 liter cans in advance.

Ingredients:

• blue ones - 1 kg;
• sweet pepper - 600 g;
• onions - 400 g;
• sugar - 150 g;
• oil - 150 g;
• tomato paste - 200 g;
• vinegar - 100 ml;
• salt - 50 g.

Cooking

1. Chop onion and pepper into quarter rings.
2. Transfer to pan, add pasta, butter, salt and sugar.
3. Strain for 30 minutes.
4. Eggplant (salted, washed and dried) cut into cubes and add to tomato.
5. Stew for another 20 minutes.
6. Cork eggplant salad for the winter.

This is a delicious eggplant salad for the winter, prepared according to the following recipe. An incomparable appetizer with a recognizable piquant taste will make a good company for a glass of alcohol during a feast. For the indicated amount of ingredients, prepare 4-6 half-liter cans.

Ingredients:

• eggplant - 2 kg;
• tomatoes - 6 pcs.;
• sweet pepper - 6-7 pcs.;
• garlic - 3 heads;
• hot light pepper (small) - 6-7 pcs.
• sugar - ½ tbsp .;
• salt - 1 tbsp. l .;
• vinegar 9% - 70 g;
• oil - ½ tbsp.

Cooking

1. Blanched tomatoes, chopped peppers, "light" (with seeds), peeled garlic, pass through a meat grinder.
2. Pour mashed potatoes into a saucepan, cook over medium heat.
3. Pour in oil, vinegar, add salt and sugar.
4. Simmer to a boil.
5. Add eggplant, cut into circles, cook in a minimum heat for 30 minutes.
6. Transfer to sterilized jars, cork.

Zucchini-eggplant salad for the winter is a savory appetizer that lovers of unusual preservation will appreciate. According to this recipe, the dish is not sharp, soft, and if you do not have enough hotness, add bitter pepper, no more than 2 pods will be needed for the indicated amount of ingredients.

Ingredients:

• zucchini - 1 kg;
• eggplant - 1 kg;
• onions - 200 g;
• carrots - 200 g;
• sweet pepper - 200 g;
• tomatoes - 200 g;
• vinegar 9% - 100 ml;
• sugar - 50 g;
• salt - 50 g;
• oil - 150 ml;
• garlic - 1 head;
• peas of black and allspice - 1 tbsp. l

Cooking

1. Salt eggplant, rinse.
2. Zucchini peel, remove seeds.
3. Cut the tomatoes into 4 parts, pepper and onion in half rings, grate the carrots.
4. Pour oil into the dishes, put on fire.
5. Add vegetables, add salt, sugar, peppers, chopped garlic.
6. To languish for 1 hour.
7. Pour in the vinegar, then fade for 5 minutes.
8. Cork zucchini and eggplant salad for the winter.

Spicy eggplant salad for the winter will appeal to lovers of hot snacks. The recipe for the dish is very simple, but requiring sterilization, for this, prepare a capacious pan, cover its bottom. First, filled jars are put in the dish, only then water is poured, it should reach the "shoulders" of the jars.

Ingredients:

• eggplant - 2 kg;
• hot pepper - 5 pcs.;
• garlic - 150 g;
• tomatoes - 0.5 kg;
• sweet pepper - 5 pcs.;
• vinegar - ½ tbsp .;
• salt - 30-50 g.

Cooking

1. Cut eggplant in circles of 0.5 cm.
2. Fry in batches in oil.
3. Tomatoes, peppers and garlic mince.
4. Put the sauce on the fire, cook to a boil, pour vinegar, add salt, boil for 5 minutes.
5. Spread layers of sauce and eggplant in jars.
6. Sterilize for 40 minutes.
7. Cork eggplant salad for the winter.

Amazing for the winter, you can also serve at a solemn feast and have a tasty snack until lunch is ready. To the best of a savory appetizer, it has a rich multi-faceted taste, and the additional ingredients do not interrupt the main eggplant flavor.

Ingredients:

• eggplant - 2 kg;
• sweet pepper, carrots, onions - 0.5 kg each;
• garlic - 1 head;
• hot pepper - 1 pod;
• oil - 100 ml;
• vinegar 9% - 100 ml;
• sugar - 5 tbsp. l .;
• salt - 1 tbsp. l .;
• ground pepper black and red - 10 g each;
• korean seasoning for carrots - 1 tbsp. l

Cooking

1. Cut the eggplant into strips (1 cm).
2. Grate the carrots, pour boiling water, leave for 10 minutes. Wring out from moisture.
3. Sweet pepper (without seeds) and onion cut into half rings, peeled chili rings.
4. Mix all vegetables (except eggplant), add all dry spices, salt and sugar.
5. Add garlic (mashed potatoes), oil and vinegar. Leave to marinate.
6. Bake eggplant for 15 minutes.
7. Mix marinade and baked vegetables, leave for 1 hour.
8. Distribute hehe into jars, sterilize 15 minutes.
9. Cork eggplant salad “He” for the winter.

Salad "Ten" of eggplant for the winter has such an unusual name is very justified. All ingredients need exactly 10 pieces of medium size, it will help to remember the recipe very simply. The whole complexity of cooking comes down to preparing vegetables, the main process is very simple and hassle-free.

Ingredients:

• blue, onions - 10 pcs.;
• sweet pepper, tomatoes, carrots - 10 pcs.;
• garlic - 10 teeth;
• oil - 150 ml;
• salt, sugar - 2 tbsp. l .;
• vinegar - 100 ml.

Cooking

1. Dice onion, eggplant, pepper and tomatoes, grate carrots.
2. Mix everything, add salt, sugar and butter.
3. Boil for 40 minutes, add chopped garlic and vinegar, cook for 5 minutes.
4. Pour over sterile containers, cork.

Minimalistic and delicious eggplant salad for the winter is prepared simply, quickly and without frills. Its composition is not supplemented with tomato, if you want, you can add hot pepper to make the appetizer spicy. The workpiece is sterilized, so make sure you have a suitable container in advance.

Ingredients:

• eggplant - 2 kg;
• sweet pepper - 1 kg;
• onions - 500 g;
• garlic - 4 prongs;
• dill greens - 1 bunch;
• vinegar - 2 tbsp. l .;
• frying oil;
• salt - 20 g.

Cooking

1. Cut eggplant into large strips, relieve bitterness.
2. Fry until soft.
3. Cut onion and pepper into half rings.
4. Combine vegetables, simmer for 30 minutes.
5. Add chopped garlic and herbs, cook for 5 minutes, pour vinegar.
6. Pour into jars, sterilize for 15 minutes.

Very unusual preparation - for the winter. The appetizer strongly resembles pickled mushrooms to taste, but guests who do not know can not guess that the spin consists of vegetables. The salad goes well with main meat dishes and will become an indispensable snack under a glass of alcohol.

Ingredients:

• blue ones - 2 kg;
• hot pepper - 1 pod;
• water - 2 l;
• salt - 70 g;
• sugar - 1.5 tbsp. l .;
• garlic - 4 cloves;
• oil - 200 ml;
• vinegar - 120 ml.

Cooking

1. Cut eggplant into slices, garlic mugs, pepper half rings.
2. Boil water with vinegar, salt and sugar, put eggplant, cook for 5 minutes, get vegetables.
3. Fry garlic and pepper for 2 minutes, add eggplant, simmer for 5 minutes.
4. Arrange on banks, cork.

Eggplant salad for the winter, the recipe of which is supplemented with beans, comes out very tasty, nutritious and satisfying, you can serve it yourself, and as a side dish for meat dishes or just as an appetizer for alcohol. Prepare 5-6 half-liter cans in advance, sterilize them over steam.

Ingredients:

• blue ones - 2 kg;
• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onions - 500 g;
• beans - 300 g;
• sugar - 3 tbsp. l .;
• salt - 1 tbsp. l .;
• oil 100 ml;
• vinegar - 3 tbsp. l

Cooking

1. Soak the beans overnight, boil for 30 minutes.
2. Scroll tomatoes, put on fire.
3. Cut onion and pepper in half rings, eggplant slices.
4. Transfer vegetables to tomato, simmer for 30 minutes.
5. Add beans, salt, sugar, butter, cook for 10 minutes, pour vinegar.
6. Pour into sterile jars, cork.

This appetizer will definitely become the decoration of the whole assortment of home preservation. Eggplant salad in layers for the winter, poured with tomato sauce. Spicy and savory preparation will become a favorite during a solemn feast, it is also ideal as an appetizer for strong alcoholic drinks.

Ingredients:

• eggplant - 2 kg;
• cucumbers - 2 kg;
• tomatoes - 2 kg;
• sweet pepper, onions and carrots - 0.5 kg each;
• oil - 1 tbsp .;
• vinegar - ½ tbsp .;
• salt - 50 g;
• sugar - 50 g;
• garlic - 5 cloves;
• hot pepper - 2 pods.

Cooking

1. Mash the tomatoes, add the twisted peppers and garlic, salt, sugar and butter.
2. Cook for 30 minutes, pour vinegar, simmer for 5 minutes.
3. Fry the eggplant mugs.
4. Put sauce, eggplant, cucumber mugs, sauce in layers in jars.
5. Sterilize for 30 minutes, cork.

This winter salad is made from baked eggplant in an unusual way. All ingredients are baked in the oven. A very gentle cooking method allows you to preserve the valuable properties of the products, and the taste as a result is more saturated. For a given amount of vegetables, prepare 4 cans of 0.5 liters.

Autumn is harvesting time for the winter. There are many ways to preserve fruits and vegetables: drying, freezing, canning, pickling, pickling and much more. Next, we will discuss which recipes are best suited for canning zucchini with eggplant for the winter.

Subtleties of canning zucchini with eggplant for the winter

In order for the canned vegetables to turn out delicious, there are some features of the preparation that must be observed:

• Zucchini is a fresh vegetable that perfectly opens in a mix with other vegetables and herbs. Bell peppers, eggplant, carrots, tomatoes, celery, garlic, chili peppers, horseradish, as well as sour fruits are suitable.
• For caviar, you need to use white zucchini, and for salads and snacks - zucchini. They are more dense and will not fall apart during processing.

• Due to the composition of the zucchini, it can only be pickled, fermented or salted will not work. For marinade, it is better to use table vinegar or citric acid. Also suitable are grape or apple vinegar, sour juice of berries.
• Eggplant is best cut with a ceramic knife.
• To get rid of bitterness, you need to make a couple of small holes in the eggplant (you can pierce it with a fork) and sprinkle this place with salt. Let the vegetables lie down, then rinse them.
• To prevent the flesh from darkening, you need to put the eggplant in ice water.
• To maintain the shape, do not remove the peel of the blue ones.
• For caviar, it is recommended to grind eggplant with a knife, not a blender.

How to choose and prepare the main ingredients

It is important to choose the right vegetables so that the harvest turns out delicious. When choosing zucchini, you need to build on what you plan to cook. For appetizers or salads, as well as other dishes where the integrity of the slices is important, it is better to choose young copies with a thin skin and the beginnings of seeds. For caviar, on the contrary, you need a mature zucchini.

Blue eggplants should be chosen elastic, with smooth skin, ideally rounded, small in size with a green, not dry stalk. There should not be voids and seeds. You can not use shriveled, stale vegetables. Eggplant should not be eaten raw. The vegetable must undergo heat treatment either before preservation, or before eating.

Ways to cook zucchini with eggplant

There are many delicious dishes of zucchini and blue. Below you will find basic recipes for winter snacks.

Simple recipe

Ingredients:

• zucchini and eggplant 1 kg each;
• red tomato 0.2 kg;
• carrots 0.3 kg;
• onions 0.3 kg;
• bell pepper 200 g;
• sunflower oil;
• classic salt 3 tbsp. l .;
• sugar 3 tbsp. l .;
• vinegar 9% 3 tbsp. l .;
• peppercorns;
• garlic;
• bay leaf.

Cooking:

• Rinse vegetables.
• Peel carrots, zucchini and onions. Remove the seed box from the pepper.
• Cut the eggplant with zucchini (eggplant finer), pass the carrots through a grater, chop the pepper into strips, onion with tomatoes - half rings.

• Assorted vegetables in a saucepan with heated oil.
• To salt. Add sugar, pepper, garlic and bay leaf, simmer under the lid for 60 minutes, stirring occasionally.
• 5 minutes before the end add vinegar and stir.
• Distribute the salad on the container, close it, put on the lids and wrap in something warm. When the banks have cooled, you can send them to storage.

With mushrooms

Another variant of a delicious snack that can be prepared for the winter is a salad of zucchini with mushrooms.

Ingredients:

• zucchini 3 kg;
• onions 500 g;
• champignons 1 kg;
• tomatoes 1 kg;
• dill 1 bunch;
• sunflower oil;
• salt 2 tbsp. l .;
• pepper to taste;
• vinegar 200 ml.

Cooking:

1. Rinse vegetables.
2. Peel the onions and zucchini.
3. Cut the zucchini into circles, onions into half rings, tomatoes into slices, chop the greens finely.
4. Fry zucchini in a frying pan in hot oil.
5. Fry the mushrooms in another pan.
6. Next, combine both components and simmer for low heat for a quarter of an hour.
7. Add onions, tomatoes and herbs. Pour vinegar, add salt and spices and simmer until tender.
8. Distribute the salad in jars and sterilize.

How and how much stock is stored

To preserve the harvest of vegetables longer, banks are recommended to sterilize. After the appetizer is distributed among the banks, they must be sealed with sterilized lids, turned upside down, wrapped and left to cool for at least a day. And only after that they can be stored for storage in the basement, refrigerator or other cool place.

You can leave the pickled vegetables at room temperature, but then you need to use them no later than 4-5 months from the time of twisting.

Eggplant salad is an uncomplicated meal that can be served at any table - at least for everyday, at least for festive. Blue ones are in perfect harmony with cheese, meat, and other vegetables, so you can come up with various goodies for every taste.

How to make eggplant salad?

The eggplant salad recipe below is very simple and affordable. To prepare a healthy, fragrant and bright treat for everyone. If you don't have arugula on hand, lettuce can be used, although the first option is preferable. It is better to season a salad with olive oil.

Ingredients:

• arugula - 200 g;
• balsamic vinegar - 60 ml;
• blue ones - 400 g;
• pine nuts - 60 g;
• cherry tomatoes - 6 pcs.;
• oil - 80 ml.

Cooking

1. Blue cut into slices and fry.
2. Spread ruccola, sprinkle with vinegar, place eggplant on top, cut the tomatoes in half.
3. Eggplant salad is poured with olive oil and decorated with nuts.

Eggplant and Tomato Salad

Eggplant salad with tomatoes and garlic is easy to prepare, but it turns out spicy and mouth-watering. Instead of cheese, you can use Adyghe cheese and even cottage cheese. If there is no soy sauce or for some reason you do not want to use it, this is not a problem, the salad will be tasty without it. Only then should the dish be salted.

Ingredients:

• blue ones - 3 pcs.;
• feta cheese - 200 g;
• soy sauce - 2 tbsp. spoons;
• garlic - 2 cloves;
• tomatoes - 3 pcs.;
• walnuts - 30 g.

Cooking

1. Eggplant is cut into cubes and fried.
2. Pour in soy sauce and cook for another 2 minutes.
3. Finely chop nuts and garlic.
4. Cheese and tomatoes are cut in stripes.
5. Mix all the ingredients, decorate with herbs and serve a salad of tomatoes and eggplant to the table.

Warm eggplant salad

Salad served to the table in a warm form. It will take no more than 10 minutes to cook without baking. The dish comes out very fragrant, moderately spicy and very tasty. Of greens, it is best to use cilantro and parsley. Serve the salad as a complement to the side dish or with toasted toasts.

Ingredients:

• large eggplants - 4 pcs.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greenery;
• oil - 30 ml;
• lemon - half;
• salt pepper.

Cooking

1. Eggplant and tomato are placed on a baking sheet and baked for 1 hour at 200 degrees.
2. They cut the blue ones in half and remove the flesh with a spoon.
3. Peel the tomato and send the pulp to the eggplant.
4. Finely chopped greens.
5. Juice is squeezed out of the lemon.
6. All components are mixed, salted, crushed with pepper and served.

Zucchini and Eggplant Salad

Fried eggplant salad with zucchini leaves hearty and light at the same time. It perfectly combines the tastes of fried and fresh vegetables. It can be served instead of a side dish to poultry or meat. From the specified number of components, 3 servings will be obtained, the preparation of which will take about half an hour.

Ingredients:

• zucchini - 1 pc.;
• eggplant - 1 pc.;
• tomatoes - 3 pcs.;
• purple onions - 1/2 pcs.;
• garlic - 1 clove;
• greenery;
• salt, pepper, sugar;
• vinegar - ½ teaspoon;
• oil.

Cooking

1. Zucchini is cut into cubes, and eggplant is cut into strips.
2. Fry vegetables.
3. Tomatoes are chopped, onions are chopped.
4. Greens are mixed with fresh vegetables, salt, pepper, crush with sugar, pour vinegar, put garlic and stir.
5. The mass is placed on a dish, zucchini, blue ones are placed on top and served.

Eggplant Salad with Egg

Eggplant salad with mayonnaise is an excellent dish for a festive table. If desired, a little garlic can be added to it. The taste and aroma of the dishes from this will only improve. And so that the little blue ones in the salad are not bitter, they need to be cut, poured with salt for 20 minutes, then drain the allocated juice and cook according to the recipe.

Ingredients:

• eggplant - 4 pcs.;
• onion - 1 pc.;
• vinegar 9% - 2 tbsp. spoons;
• eggs - 4 pcs.;
• oil;
• pepper;
• mayonnaise.

Cooking

1. Eggplant is washed and cut into strips.
2. Chop the onion rings and pour boiling water for a minute.
3. Drain the water, add vinegar and stir.
4. Eggplant fried.
5. The eggs are cut into cubes or straws.
6. Drain the liquid from the onion, add blue ones, eggs, pepper, mayonnaise and stir.
7. Send the finished salad out in the cold for half an hour, and then serve.

Eggplant and Chicken Salad

Salad with eggplant and meat is nutritious and can be served as an independent dish. The recipe indicates that carrots and peppers are also fried. But there is a second way, when vegetables are laid fresh, it also turns out delicious. If you don’t know which is better, prepare both options, and then you will definitely understand how you like it more.

Ingredients:

• chicken fillet - 200 g;
• small eggplant, sweet pepper, carrot - 1 pc.;
• mayonnaise;
• oil;
• greenery.

Cooking

1. Diced eggplant is fried.
2. Carrots are ground on a grater for Korean salads, and pepper is cut into strips.
3. Fry vegetables.
4. Boil the fillets, cool and break down into fibers.
5. All components are mixed, mayonnaise is added.
6. Before serving, eggplant salad is decorated with greens.

Eggplant Salad

A delicious eggplant salad with an interesting name is spicy and tasty. Just what you need in winter. It can be used as a snack. Another dish goes well with. A treat can also be prepared in the summer, then the amount of vinegar and sugar can be reduced.

Ingredients:

• eggplant - 2.5 kg;
• red bell pepper - 5 pcs.;
• hot pepper - 1 pod;
• sugar - 100 g;
• garlic - 100 g;
• vinegar 9% - 100 ml;
• oil - 200 ml;
• greenery.

Cooking

1. Eggplant is cut into rings, fried.
2. Garlic, pepper chopped in a meat grinder.
3. Add oil, vinegar, sugar and herbs.
4. The dressing is placed on the stove and cooked for 20 minutes.
5. Blue ones are laid out in banks, filled with dressing and sterilized for 20 minutes.

Spicy eggplant salad, prepared according to the Georgian recipe, will definitely not leave indifferent all lovers of burning dishes. Greens and nuts give a special piquancy to the dish. Before serving, the food must be kept in the cold. It is convenient to make it in the evening, and then in the morning the dish will be completely ready.

Ingredients:

• eggplant - 2 pcs.;
• walnuts - 150 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• cilantro and parsley;
• lemon - 1 pc.;
• dried basil, hops-suneli - ½ teaspoon each;
• salt, ground pepper;
• sugar - a pinch;
• pomegranate seeds.

Cooking

1. The blue ones are completely baked in the oven for 45 minutes, cleaned, cut the flesh.
2. Finely chop onion, garlic, add lemon juice, spices, sugar, salt and stir.
3. The nuts are crushed.
4. Mix all the ingredients and remove the eggplant salad in the cold.
5. Before serving, sprinkle it with pomegranate seeds.

Korean Eggplant Salad

Eggplant salads for every day you can come up with are completely different. Fans of spicy dishes will like the appetizer, the recipe of which is set forth below. Thanks to beef, the treat is very satisfying. All components are perfectly combined with each other, and sesame grains give it a special highlight.

Ingredients:

• beef - 300 g;
• eggplant - 2 pcs.
• carrots, sweet peppers - 1 pc.;
• greens of cilantro, dill, parsley;
• hot peppers - to taste;
• sesame seeds;
• vegetable oil;
• salt.

For refueling:

• lemon juice - 1 tbsp. a spoon;
• oil - 2 tbsp. spoons;
• soy sauce - 40 ml;
• sugar, pepper, garlic - to taste.

Cooking

1. Beef is cut into strips and sautéed in oil.
2. Carrots, peppers, eggplants are also cut into strips, added to the meat in parts and kept on fire for 10 minutes.
3. Vegetables should remain moist.
4. Mix all the ingredients for refueling.
5. The resulting mixture is poured into a salad with eggplant and beef, allowed to stand for half an hour, sprinkled with sesame seeds and served.

Delicious eggplant winter salad

When it turned out to be a fruitful year, and the blue ones have nowhere to go, it’s worth cooking. In cold weather, a delicious treat will remind you of a warm summer and will delight you with its pleasant taste and aroma. The good news is that you do not need to sterilize the salad jars. This greatly simplifies the conservation process.