Eggplant is very healthy. They can and should be eaten every day to get the maximum benefit from them. It is for this reason that we decided to create several salads for you that you can prepare every day.

Among them there are options with meat, and with mushrooms, and with cheese, and spicy versions, and many others. We strongly recommend trying each option to make sure not only that it tastes good, but also that you want to eat and cook it every day.

General cooking principles

For salads, we recommend that you cut all vegetables to approximately the same size. First, then they will be equally saturated with the dressing. Secondly, large pieces of vegetables are very uncomfortable to eat. Especially if a large number of people are sitting at the table.

Don't be afraid to experiment with gas stations. Simple vegetable oil and mayonnaise are a thing of the past. Let's discover new flavors!

Korean style eggplant salad

Time for preparing

calorie content per 100 grams

How to cook:

Tip: to prevent your refrigerator from getting saturated with the "Korean" flavor, close it hermetically or at least tighten it with plastic wrap.

Eggplant and mushroom salad

If you like to go mushrooming, and then eat what you have collected - this salad is for you. Lots of vegetables, unusual dressing and, of course, mushrooms. Tasty!

How much time - 1 hour and 25 minutes.

What is the calorie content - 49 calories.

How to cook:

1. Choose young zucchini and eggplants so that you do not need to remove bitter seeds.
2. Wash the fruit, remove the stalks and cut everything into small cubes.
3. Pull off the husk from the onion, wash the root vegetable and chop finely with a sharp knife.
4. Rinse bell peppers, cut into small cubes.
5. Wash the tomatoes, make cuts on the peel.
6. Blanch the fruit, then peel and cut into cubes.
7. Peel the garlic, pass the cloves through the crush.
8. Rinse the chili, chop finely with a sharp knife, removing the seeds and tail.
9. Stir in garlic, chili and tomatoes.
10. Peel the legs and caps of the mushrooms, cut them into quarters. If the fruit is too large, cut it into small cubes.
11. Place a deep frying pan on the stove, turn on the fire, pour oil.
12. Let it warm up, then add chopped onion.
13. Simmer for about five minutes until soft, then add zucchini, eggplant, bell peppers, chili and garlic tomatoes, mushrooms.
14. Cover and add sugar, salt, vinegar and cook for about thirty minutes, stirring occasionally.
15. After the time has passed, put the salad in jars, cool, close the lids and put in the refrigerator at least overnight.

Tip: If you want a spicier salad, you don't need to cut the seeds from the chili. It is they who give the "pungency" to the dishes.

Eggplant appetizer with added cheese

Dedicated to cheese lovers. Indeed, a very simple salad, and therefore everyone should prepare it. It takes half an hour to prepare and it's worth it!

How much time is 35 minutes.

What is the calorie content - 107 calories.

How to cook:

1. Rinse the eggplants, remove the ends and cut the fruit into bars.
2. Pour oil into the pan and let it warm up.
3. Place the eggplants and fry until golden brown.
4. Continuously stir the bars, pour in the soy sauce, stir.
5. Cook for about two more minutes, then remove from heat and allow to cool.
6. During this time, you can start preparing other ingredients. Wash tomatoes thoroughly, cut into cubes.
7. Remove the packaging from the cheese, cut it in the same way as tomatoes.
8. Pour the nuts into a dry, clean frying pan and place on the stove.
9. Dry the nuts until golden brown and have a pronounced aroma.
10. After that, pour them over so that they do not burn out. Then chop up a little.
11. Rinse the onion, cut into feathers.
12. Mix the eggplants, tomatoes and cheese in a salad bowl.
13. Sprinkle with nuts, garnish with green onions and serve.

Tip: absolutely any product can be used as a salad decoration.

Delicious recipe with poultry

Juicy spiced chicken, lots of vegetables, seasoned parmesan, fresh basil, classic dressing - all this is our eggplant salad with chicken.

How much time is 50 minutes.

What is the calorie content - 105 calories.

How to cook:

1. Wash the fillets thoroughly, then remove the films and fat with a knife.
2. Dry with dry napkins and cut into strips.
3. Rub each of them with salt, sprinkle with black pepper.
4. Pour a little oil (not all) into the pan and place on the stove. Turn on the fire and lay out the chicken slices.
5. Fry them until golden brown on all sides.
6. Put the finished slices on a plate, sprinkle with a small amount of lemon juice, squeezing it straight out of the citrus half.
7. Wash the bell peppers, remove the stalk together with the seeds and membranes.
8. Cut the fruit into strips with a sharp knife.
9. Rinse the eggplant too, remove the tails.
10. Cut the fruit into cubes.
11. Pour the remaining oil into a clean frying pan, warm it up and put the pepper.
12. Fry until tender, remove from the pan and place the eggplants in it.
13. Fry them, too, for several minutes, remembering to stir.
14. While vegetables are cooking, wash the tomatoes. Cut each fruit into four pieces. If the tomatoes are large, then it can be six slices.
15. Place them in the skillet after the eggplants are done.
16. Rinse lettuce leaves, tear into small pieces.
17. Mix tomatoes, peppers, eggplant, lettuce, chicken.
18. Season with salt and pepper to taste, pour over with olive oil mixed with lemon juice (squeeze everything out).
19. Place the salad in a serving dish.
20. Rinse the basil leaves, grate the Parmesan.
21. Garnish the salad with basil, sprinkle with cheese and serve.

Tip: If desired, tomatoes and peppers can be left fresh, and the chicken fillet can be boiled.

Hearty salad with egg

At first it seems like the recipe is very simple and easy. But if you try it, you can immediately understand that this opinion is erroneous. It is very satisfying, consists of unusual ingredients and, importantly, everyone likes it! This is an eggplant salad with eggs.

How much time is 45 minutes.

What is the calorie content - 98 calories.

How to cook:

1. Wash the eggplants, remove the stems and "butts".
2. Cut the fruits into bars of the same size.
3. Pour into a bowl, season with plenty of salt and let it brew for twenty minutes.
4. Peel the onion, wash, cut the head into half rings.
5. Put in a bowl, pour in vinegar and disassemble with your fingers.
6. Marinate until the other ingredients of the salad are ready.
7. Pour the salted bars into a colander, rinse under running water.
8. Pat dry with dry napkins and put in the pan.
9. Pour oil and put on the stove, turn on the fire.
10. Bring to a boil and cook for about ten minutes, not forgetting to stir.
11. After that, transfer them to a salad bowl to cool down sooner.
12. Place eggs in a saucepan, cover with water.
13. Remove to the stove and bring to a boil, cook for a quarter of an hour.
14. Then put it in the sink, fill the saucepan with cold water to cool it down sooner.
15. Peel, cut into cubes.
16. Mix eggplant, onion and eggs. Add spices, sour cream and stir.
17. Put in the refrigerator for thirty minutes, then to the table.

Tip: For a more filling salad option, use mayonnaise instead of sour cream.

Cooking with different vegetables and classic dressing

Again, a large number of vegetables, and this is immediately a sign that the dish is sure to be tasty and very healthy! Eat yourself, offer to friends, family and friends. They will love this eggplant, tomato, onion and bell pepper salad!

How much time is 1 hour.

What is the calorie content - 44 calories.

How to cook:

1. Rinse tomatoes, herbs, eggplants, bell peppers with running water.
2. Place the pepper and eggplant on a baking sheet.
3. Chop the eggplants with a fork or a toothpick in several places.
4. Put in the oven for 20-25 minutes at 230 Celsius.
5. When time passes, remove the peppers, and return the eggplants for another 20-30 minutes.
6. Cut the slightly cooled vegetables into cubes. Be sure to remove the insides of the pepper.
7. Cut the tomatoes into cubes of the same size.
8. Peel the onion, rinse and cut into thin rings.
9. Finely chop the greens, and peel the garlic and pass through the crush.
10. Mix tomatoes, herbs, garlic, peppers, eggplants, onions.
11. Add salt, sugar, pepper, oil, lemon juice. Stir and serve.

Tip: For a special flavor, use corn oil.

A special recipe for a warm dish with cheese

This is a warm eggplant salad, and therefore can even pass for dinner or a full lunch. We added tomatoes, peppers and feta. Imagine this salty, slightly sour taste!

How much time is 25 minutes.

What is the calorie content - 134 calories.

How to cook:

1. Wash the eggplants, peel and cut into cubes.
2. Wash the pepper, remove the center, cut the fruit into cubes.
3. Transfer the chopped vegetables to a baking sheet, add a little salt and drizzle with oil.
4. Bake for 10-15 minutes at 220 degrees Celsius.
5. Rinse the tomatoes at this time, cut into cubes of the same size.
6. Remove feta from the brine, mash with a fork.
7. Mix the rest of the oil with mustard, honey. Season with salt and pepper to taste.
8. Mix eggplants and peppers with tomatoes.
9. Add feta, dressing and stir. The salad can be served.

Tip: feta can be replaced with feta cheese. It is almost the same in texture and taste.

Unusual appetizer with ginger

Then you will be really surprised. Eggplant salad includes soy sauce, ginger, pickled mushrooms. The taste turns out to be special, everyone needs to try!

How much time is 20 minutes.

What is the calorie content - 70 calories.

How to cook:

1. Wash the eggplants, cut into bars and fry in a pan heated with oil.
2. Add spices, squeeze the peeled garlic through a press, stir and remove from heat.
3. Allow to cool, and during this time peel the onion, then wash and chop finely.
4. Wash, peel and grate ginger.
5. Mix vinegar with soy sauce, add garlic and ginger.
6. Drain the marinade from the mushrooms, combine them with the eggplants, season with the prepared sauce.

Tip: For a spicier look, use fresh chili peppers. One half of a pod should be sufficient.

If you are worried that the eggplants in the salad will taste bitter, be sure to salt them in sliced \u200b\u200bform and let it brew for 20-30 minutes (minimum). Then the slices of vegetables must be thoroughly washed with running water and then used as directed. This will remove not only bitterness, but also excess moisture.

Still want to add mayonnaise according to the good old tradition? Make it yourself! This requires fresh eggs, vegetable oil, mustard, lemon juice, some sugar and salt. A hand blender will help you whip, and your loved ones will help you eat (even without salad).

Prepare different salads every day to diversify your everyday life. After all, this is an opportunity to discover new dishes, new tastes and aromas. Try it, you will love it so much that you cannot stop!

Many of us not only love eggplants, but simply adore. And not in vain! After all, this vegetable is not only tasty and light, but also very healthy. After all, even people with diseases of the gastrointestinal tract can eat it. But we will not dwell on this.

This vegetable is also called "blue" and it is quite justified. Indeed, because of their blue color, they give dishes an incredibly beautiful color. Therefore, when you choose the rest of the food for cooking, it will be better if you play with flowers.

Eggplants can not only be purchased at the market or in the store, but also grown by themselves, which some gardeners do. And from what he grew himself, you can always make a healthy salad. This is exactly what will be discussed today. In fact, there are a lot of recipes, but I decided to choose the most delicious ones. They are perfect both for a festive table and for an everyday lunch or dinner.

By the way, on one of the culinary blogs, I saw interesting recipes for cooking this delicious dish, if you are interested you can see https://sekreti-domovodstva.ru/baklazhany-zapechennye-v-duxovke.html. Everything is detailed there, and I am sure that all these methods will take their rightful place in your cookbook. Well, now we continue the topic about eggplant salads.

The blue ones go well with garlic and tomatoes, so they will be present in most dishes. They are prepared in different ways:, boiled or. But since they absorb oil very strongly, it is better then to cook them in the oven. Something I was very distracted. Let's move on to our tasty treats.

This salad is very unusual. You probably prepared an appetizer from this vegetable with garlic and tomatoes, but if not, then the recipe below will just tell you about it. Here we will add a few more products to make it even more original.

Ingredients:

• Eggplant - 2 pcs.;
• Tomato - 3 pcs.;
• Chicken egg - 3 pcs.;
• Garlic - 2 teeth;
• Basil - to taste;
• Ground black pepper - to taste;
• Salt - 2 pinches;
• Mayonnaise - 100 ml.;
• Vegetable oil - for frying.

Preparation:

1. Boil eggs in a steep one for 10 minutes. Cool and clean.

2. Wash eggplants, cut into large strips and put in a cup. Salt and leave for 10 - 15 minutes to make the juice stand out.

3. During this time, we will prepare the rest of the products. We also rinse the tomatoes and chop them into strips.

4. Grind the eggs with an egg cutter.

5. Well, now it's time to return to the blue ones, they have already given juice. It needs to be drained. Fry them in a pan with vegetable oil until golden brown.

It will be better if you cook them in batches. Then they will turn out as they should be, and not stewed.

6. First put the finished ones on a paper towel to remove excess fat. Then we send it to the salad bowl.

7. Peel the garlic and squeeze through a press directly into the eggplant.

8. Add tomatoes and eggs. Grind the basil there.

9. Pepper and mix everything with mayonnaise. Serving to the table.

Eggplant salad with garlic and tomatoes

This dish is incredibly beautiful and delicious. In the meantime, it is also spicy, but you can adjust this to your liking. Try to select products in different colors. Therefore, you can safely treat them to guests, but also eat yourself accordingly.

Ingredients:

• Eggplant - 2 pcs.;
• Tomato - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Chili peppers - 2 pcs. (Different colors);
• Feta cheese - 150 gr.;
• Walnuts - 50 gr.;
• Garlic - 3 teeth;
• Parsley - 1 bunch;
• Lemon juice - 2 tbsp l .;
• Olive oil - 3 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Salt to taste;

Preparation:

1. All vegetables and herbs are washed and dried.

2. Cut the eggplants into plates about 1 cm thick. Put them on a baking sheet greased with vegetable oil.

3. Put the bell pepper there. We send it to the oven, preheated to 180 °, for 15 minutes. We take out and cool.

4. Cut the tomatoes into large cubes and put them in a salad bowl.

5. Cut the chili pepper in half and remove the seeds. We also chop up straws and send them there.

6. Peel and peel the baked peppers. Together with the blue ones, cut into thin strips.

7. Finely chop the garlic and kernels.

8. Cut the feta into cubes.

9. Prepare the sauce. Mix the lemon juice, olive oil, sugar, salt and pepper.

10. Pour the sauce over our salad and mix.

11. Top with chopped parsley.

I bring to your attention a video recipe for a delicious and quick salad with eggplant and tomatoes. It is very easy to prepare and perfect for every day. Personally, I tried it once and now I do it all the time.

So how did you like it? I hope you agree with me about its simplicity. It looks very colorful. Prepare and share your result with us in the comments. You can also ask questions, and I will try to answer them.

Eggplant paradise - delicious everyday salad

This dish, like all of this healthy vegetable, looks very beautiful and festive. Therefore, it can be prepared not only for an everyday lunch, but also for any feast. Guests will be amazed at your ability.

Ingredients:

• Eggplant - 1 pc.;
• Chicken breast - 200 gr.;
• Onions - 1 pc.;
• Tomato - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Basil - 1 bunch;
• Garlic - 2 cloves;
• Chicken egg - 3 pcs.;
• Sour cream 20% - 5 tbsp. l .;
• Olive oil - 3 tbsp. l .;
• Hot mustard - 2 tsp;
• Lemon juice - 1 tbsp l .;
• Salt to taste;
• Ground black pepper - to taste.

Preparation:

1. Let's prepare the products. To do this, boil the breast and eggs until tender, and wash and dry the vegetables and herbs.

2. Cut the eggplant first into slices about 1 cm thick, and then into large cubes. Salt and put in a colander for 10 minutes so that all the bitterness is glass.

3. Tomatoes, peppers, eggs and breast are also chopped into large squares. We put them in a deep salad bowl.

4. We wash the blue ones under running water, wring out and put them on a baking sheet covered with parchment. Pour 1 tablespoon of vegetable oil on top. We bake in an oven preheated to 180 ° for 10 - 15 minutes. Cool down a bit and send it there.

5. Chop the onion finely and fry in vegetable oil until soft. We also refrigerate. We shift to vegetables.

6. Finely chop the dill, parsley and basil. We send to the salad bowl.

7. Squeeze the garlic through a press or three on a fine grater. We add it there.

8. Prepare the sauce. In a small bowl, combine sour cream, mustard, olive oil, lemon juice, salt and pepper. Seasoning our salad.

Korean recipe

There are many dishes from this cuisine, but have you ever tried this? I learned how to do it quite recently. Our family loved him very much. This salad looks very beautiful and bright, so it can be put on a festive table.

Ingredients:

• Eggplant - 1 kg.;
• Onions - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Garlic - 4 teeth;
• Cilantro - 1 bunch;
• Coriander - 1 tsp;
• Sesame seeds - 1 tsp;
• Hot red pepper - 1 tbsp. l .;
• Sugar - 2 tsp;
• Salt - 2 pinches;
• Black peppercorns - 10 pcs.;
• Vegetable oil - 100 ml.;
• Soy sauce - 1 tbsp l .;
• Acetic acid - 1 tsp

Preparation:

Vegetables are best taken in the same size. And it's good if they are small, then they will be prepared at the same time.

1. Wash eggplants and cut off both ends. We put them in a double boiler and boil for 8 - 11 minutes. The main thing is not to digest them, but rather not to cook them.

It is advisable to do this first with one and time the time, so that then you can safely cook all the rest.

2. In a preheated frying pan, send Pepper peas, sesame seeds and coriander. Fry for 1 - 2 minutes, or when the seeds begin to change color, move the whole mortar or coffee grinder. We grind them into powder and leave.

3. The blue ones are ready, put them in a container so that they cool down a little. Then we cut them into cubes of about 1 x 3 cm. We send them to a deep bowl, salt and pour over with vinegar. Leave it on for 10 - 15 minutes so that they release the juice.

4. Peel the onion and cut it in half. Grind one part in half rings and fry in vegetable oil until soft. We remove from the fire. Pour red hot pepper there to taste.

5. Shred the second part into small cubes and set aside.

6. Rinse the bell pepper and remove the seeds. Cut into thin strips. Its value can be any.

7. Wash cilantro and dry it with paper towels. Grind it very finely.

8. Pour the juice out of the eggplant. We add greens, bell peppers to them and squeeze the garlic through a press.

9. Pour the hot contents of the pan on top.

10. Fill in the shredded onions.

11. Add soy sauce and sugar. Mix everything well.

Our preparation can be eaten immediately, but it will be much tastier if you wait about a day. During this time, it will infuse and become even tastier.

Eggplant salad with egg and pickled onions

This one prepares very quickly. It is also suitable for any table, whether festive or casual. In combination with an egg, the blue ones taste like mushrooms.

Ingredients:

• Eggplant - 3 pcs.;
• Chicken egg - 5 pcs.;
• Onions - 1 pc.;
• Sugar - 1 tbsp. l .;
• Apple cider vinegar - 2 tbsp. l .;
• Vegetable oil - for frying;
• Greens to taste;
• Mayonnaise - 2 tbsp l .;
• Salt to taste;
• Ground black pepper - to taste.

Preparation:

1. Wash eggplants and cut into strips. Salt them and leave them for 10 - 15 minutes.

If desired, the skin can be peeled off, then you will not need to soak them.

2. Peel the onion and cut it into half rings. Pour boiling water over it and leave it for 1 minute. Then we drain the water. Pour boiling water again and add sugar and vinegar.

3. Pour the juice from the blue ones and fry them in a pan with vegetable oil until golden brown. Transfer to a paper towel to drain excess fat.

4. Boil the eggs in a steep one for 10 minutes. Cool and clean. We cut them at our discretion, but we will make it into strips.

5. Finely chop the greens.

6. Mix all ingredients: eggplant, eggs, pickled onions, herbs, mayonnaise. And also salt and pepper to taste. We mix everything and serve.

Crazy salad recipe

The name speaks for itself. Once you've cooked this once, you'll want to repeat it. And at the holiday, guests will sweep him off the table so quickly that you will not even have time to blink an eye, and he will no longer be.

Ingredients:

• Eggplant - 2 pcs.;
• Tomato - 2 pcs.;
• Chicken egg - 4 pcs.;
• Hard cheese - 50 gr.;
• Parsley - 1 bunch;
• Green onions - 1 bunch;
• Garlic - 3 teeth;
• Mayonnaise - 100 ml.;
• Salt to taste.

Preparation:

This salad will be prepared in layers, but it can be just mixed.

1. First, wash and dry all vegetables and herbs. Boil the eggs until cooked, cool and clean.

2. Cut the eggplants first into slices about 5 mm thick, and then into strips. We put in a colander and salt. We leave it for 10 - 15 minutes so that all the bitterness comes out.

3. Chop the tomatoes into cubes and put them in a sieve. We also need to drain all the liquid from them.

4. Chop the greens, but do not mix with each other.

5. Let's prepare the gas station. To do this, mix mayonnaise with garlic squeezed through a press.

Mayonnaise can be replaced with white yogurt or sour cream, but then add a little salt.

6. Three cheese on a coarse grater.

7. We wash the blue ones under running water and wring out. We put them on a baking sheet, sprinkle with a little vegetable oil and bake for about 10 minutes in the oven at 180 °.

8. Grind the chicken egg into strips with a knife or egg cutter.

9. Mix the finished eggplants with a little parsley and sauce. Mix well.

Now we will shape the salad. Take a large flat plate and use a baking ring to put our ingredients into a beautiful dish.

10. Put eggs in the first layer. Sprinkle them with green onions and salt. Stir lightly with your hands and spread evenly over the bottom.

11. Next, lay out the blue ones and tamp them.

12. Then there are tomatoes. Salt them a little on top. They will give juice and our layers will be well saturated.

13. Sprinkle everything with herbs and then cheese. You can also decorate the top with greenery.

14. Remove the form and put it in the refrigerator for 1 hour.

I hope you enjoyed these simple and easy recipes. You can cook them at any time and for any occasion. Cook with pleasure and with a smile, then the dishes will be even tastier. And for today I say goodbye to you. See you soon!

Proper nutrition is an important aspect of life!

1. Eggplant salad (delicious food for every day)

Ingredients:

• Eggplant - 2 pcs.;
• Tomato - 3 pcs.;
• Chicken egg - 3 pcs.;
• Garlic - 2 teeth;
• Basil - to taste;
• Ground black pepper - to taste;
• Salt - 2 pinches;
• Sour cream 10% - 100 gr.;
• Vegetable oil - for frying.

Preparation:

Boil eggs in a steep one for 10 minutes. Cool and clean. Wash eggplants, cut into large strips and put in a cup. Salt and leave for 10 - 15 minutes to make the juice stand out. During this time, we will prepare the rest of the products. We also rinse the tomatoes and chop them into strips. Grind the eggs with an egg cutter.

Well, it's time to return to the blue ones, they have already given juice. It needs to be drained. Fry them in a pan with vegetable oil until golden brown. First we put the finished ones on a paper towel to remove excess fat. Then we send it to the salad bowl. Peel the garlic and squeeze through a press directly into the eggplant. Add tomatoes and eggs. Grind the basil there. Pepper everything and mix with sour cream. Serving to the table.

2. Eggplant salad with garlic and tomatoes

Ingredients:

• Eggplant - 2 pcs.;
• Tomato - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Chili peppers - 2 pcs. (Different colors);
• Feta cheese - 150 gr.;
• Walnuts - 50 gr.;
• Garlic - 3 teeth;
• Parsley - 1 bunch;
• Lemon juice - 2 tbsp l .;
• Olive oil - 3 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Salt to taste;

Preparation:

All vegetables and herbs are washed and dried. We cut the eggplants into plates about 1 cm thick. Put them on a baking sheet greased with vegetable oil. We put the bell pepper there. We send it to the oven, preheated to 180 °, for 15 minutes. We take out and cool. Cut the tomatoes into large cubes and put them in a salad bowl. Cut the chili pepper in half and remove the seeds. We also chop up straws and send them there.

Peel the baked pepper from the peel and entrails. Together with the blue ones, cut into thin strips. Finely chop the garlic and kernels. Cut the feta into cubes. Cooking the sauce. Mix the lemon juice, olive oil, sugar, salt and pepper. Fill our salad with sauce and mix. Decorate the top with chopped parsley.

3. Korean style eggplant

Ingredients:

• Eggplant - 1 kg.;
• Onions - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Garlic - 4 teeth;
• Cilantro - 1 bunch;
• Coriander - 1 tsp;
• Sesame seeds - 1 tsp;
• Hot red pepper - 1 tbsp. l .;
• Sugar - 2 tsp;
• Salt - 2 pinches;
• Black peppercorns - 10 pcs.;
• Vegetable oil - 100 ml.;
• Soy sauce - 1 tbsp l .;
• Juice of 1 lemon

Preparation:

Wash the eggplants and cut off both ends. We put them in a double boiler and boil for 8 - 11 minutes. The main thing is not to digest them, but rather not to cook them. In a preheated pan, send Pepper peas, sesame seeds and coriander. Fry for 1 - 2 minutes, or when the seeds begin to change color, move the whole mortar or coffee grinder. We grind them into powder and leave. The blue ones are ready, we transfer them to the container so that they cool down a little. Then cut them into cubes of about 1 x 3 cm. We send them to a deep bowl, salt and pour over with vinegar.

Leave it on for 10 - 15 minutes so that they release the juice. Peel the onion and cut it in half. Grind one part in half rings and fry in vegetable oil until soft. We remove from the fire. Pour red hot pepper there to taste. Shred the second part into small cubes and set aside. Rinse the bell pepper and remove the seeds. Cut into thin strips. Its value can be any. Wash the cilantro and dry it with paper towels.

Grind it very finely. Pour the juice from the eggplant. We add greens, bell peppers to them and squeeze the garlic through a press. Pour the hot contents of the pan on top. We fall asleep shredded onions. Add soy sauce and sugar. Mix everything well. Our preparation can be eaten immediately, but it will be much tastier if you wait about a day. During this time, it will infuse and become even tastier.

4 eggplant paradise

Ingredients:

• Eggplant - 1 pc.;
• Chicken breast - 200 gr.;
• Onions - 1 pc.;
• Tomato - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Basil - 1 bunch;
• Garlic - 2 cloves;
• Chicken egg - 3 pcs.;
• Sour cream 10% - 50 gr.;
• Olive oil - 3 tbsp. l .;
• Hot mustard - 2 tsp;
• Lemon juice - 1 tbsp l .;
• Salt to taste;
• Ground black pepper - to taste.

Preparation:

Let's prepare the products. To do this, boil the breast and eggs until tender, and wash and dry the vegetables and herbs. Cut the eggplant first into slices about 1 cm thick, and then into large cubes. Salt and put in a colander for 10 minutes so that all the bitterness is glass. Grind tomatoes, peppers, eggs and breast in large squares.

We put them in a deep salad bowl. We wash the blue ones under running water, wring out and put them on a baking sheet covered with parchment. Pour 1 tablespoon of vegetable oil on top. We bake in an oven preheated to 180 ° for 10 - 15 minutes. Cool down a bit and send it there.

Chop the onion finely and fry in vegetable oil until soft. We also refrigerate. We shift to vegetables. Finely chop the dill, parsley and basil. We send to the salad bowl. Squeeze the garlic through a press or three on a fine grater. We add it there. Cooking the sauce. In a small bowl, combine sour cream, mustard, olive oil, lemon juice, salt and pepper. Seasoning our salad.

5. Eggplant salad with egg and pickled onions

Ingredients:

• Eggplant - 3 pcs.;
• Chicken egg - 5 pcs.;
• Onions - 1 pc.;
• Sugar - 1 tbsp. l .;
• Apple cider vinegar - 2 tbsp. l .;
• Vegetable oil - for frying;
• Greens to taste;
• Sour cream 10% - 2 tbsp. l .;
• Salt to taste;
• Ground black pepper - to taste.

Preparation:

Wash eggplants and cut into strips. Salt them and leave them for 10 - 15 minutes. Peel the onion and cut it into half rings. Pour boiling water over it and leave it for 1 minute. Then we drain the water. Pour boiling water again and add sugar and vinegar. Pour the juice from the blue ones and fry them in a pan with vegetable oil until golden brown. Transfer to a paper towel to drain excess fat.

Boil eggs in a steep one for 10 minutes. Cool and clean. We cut them at our discretion, but we will make it into strips. Finely chop the greens. We mix all the ingredients: eggplant, eggs, pickled onions, herbs, sour cream. And also salt and pepper to taste. We mix everything and serve.

»- eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for preparations for the winter - this is eggplant, and more specifically about salads from it.

Eggplant, like a tomato, belongs to the nightshade family, it became more widespread only in the 19th century.

The vegetable is demanding and a little capricious in cultivation, but nevertheless we are very fond of our gardeners.

The color ranges from almost white, yellow to dark purple. Although I mainly grow only dark purple, they are softer, tastier for my taste, although whites are obtained with a slight crunch.

Like all vegetables, it contains many vitamins, rich in fiber, as well as micro and macro elements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, and canned.

It is better to use small fruits, they have to be cut less, and young ones are juicier and tastier than overripe.

Do not try to use large-capacity cans, most optimally 0.5 liters. and 1 l. be guided by the future number of eaters to avoid leaving uneaten snacks open for storage.

Delicious eggplant salad recipes

Eggplant salad for the winter - Ten

Ingredients:

• 10 eggplant
• 10 sweet peppers
• 10 tomatoes
• 10 onions
• 10 hot peppercorns
• a glass of vegetable oil
• 100 grams of sugar
• 2 tbsp. lies. salt
• 3 tbsp. lies. vinegar 9%
• Add 10 carrots and 1 glass of water if desired

Preparation:

Wash eggplants, cut into pieces of 3 cm thick, fill with cold water for 30 minutes

My tomatoes, cut into quarters, use medium-sized best

Peel the onion, cut each in half, cut into half rings

Remove the stalk, seeds from the pepper, cut into pieces 3 cm wide

Peel the garlic, cut each slice into small pieces

Drain the water from the eggplant

Pour the oil into a large saucepan

We spread tomatoes, peppers, onions, eggplants. Add salt, sugar

We put the pan on the fire and, while stirring, bring to a boil. Cover with a lid, simmer over medium heat for 30 minutes, stirring occasionally

In the process of stewing, add peppercorns, if you think for your taste that there is not enough liquid, then you can add 1 glass of water

At the end of stewing, add garlic and vinegar, mix, boil for another 5 minutes

We lay out the finished salad on pre-sterilized jars, roll up with sterilized lids

Turn the cans over, cover with a warm cloth and leave to cool completely

Caloric content per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

• 2 kg eggplant
• 500 gr sweet pepper
• 500 gr carrots
• 500 gr onion
• 6 tooth. garlic
• h. lodge. ground black pepper
• 2 h. Lodge. ground coriander
• 1 - 2 tsp boxes ground red pepper
• art. lies. salt
• 8 Art. lies. Sahara
• 100 ml vinegar 9%
• 100 ml vegetable oil

Preparation:

1. Wash eggplants, cut into thin, long cubes, add some salt, mix and leave for 1 hour
2. We drain the juice, rinse them in running water
3. After washing, put on a slightly oiled baking sheet, cover with foil, put in a heated oven for 10-15 minutes
4. Peel the carrots, grate for carrots in Korean, fill with hot water for 3 minutes
5. Rinse carrots in a colander with cold water, squeeze out excess liquid
6. Cut the onion in half, cut into half rings
7. Cut the pepper into two halves, cut into long thin strips
8. Mix all vegetables except eggplant, add garlic passed through a press
9. Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
10. Mix everything thoroughly, cover, leave to marinate for 5-6 hours
11. Add hot eggplants to vegetables, mix
12. We lay out the salad on pre-sterilized jars
13. Put a towel at the bottom of the pan, put the jars and fill it with water
14. From the moment of boiling, we sterilize 35 minutes - 500 ml cans, 1l - 20 minutes
15. Close tightly with sterilized lids, turn over, cover with warm cloth and leave to cool completely

Classic vegetable salad - Pyaterochka

Calories per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

• Eggplant - 2 kg.
• Tomatoes - 2 kg.
• Pepper and gogoshar - 2 kg.
• Onions - 1 kg.
• Carrots - 1 kg.
• Bitter pepper - 4 pcs.
• Greenery
• Vinegar - 1 tbsp
• Salt - 1/2 tbsp
• Sugar - 1 tbsp.
• vegetable oil - 500 ml.

Preparation:

My eggplants, cut into large pieces

Fill with well salted water, put a load on top, leave for 2 hours

Cut the onion into half rings. Rub the carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chop hot pepper

My tomatoes, cut into four parts

Cut the pepper into large slices

Put the pot with carrots and onions on the fire and simmer for 10 minutes

We wash the eggplants under running water, squeeze a little

We put them in a saucepan, mix, simmer for another 10 minutes. Add pepper, mix, continue to simmer for another 10 minutes

We spread the tomatoes, simmer for 10 minutes, stirring. Pour greens, pour out vinegar

Add salt, sugar, stirring thoroughly, bring to a boil

We lay out the finished salad in sterilized jars, cover with sterilized lids

We lay the bottom of a large container with a towel, put cans, fill with boiled water

We sterilize the salad for 20-25 minutes from the moment of boiling

We roll up the cans, turn over, cover with a warm cloth and leave to cool completely

Salad - Mother-in-law's tongue

Ingredients:

• Eggplant - 4 kg.
• Tomatoes - 10 pcs.
• Bulgarian pepper - 10 pcs.
• Garlic - 5 heads
• Hot pepper - 4 pcs.
• Sugar - 1 tbsp.
• Salt - 2 tbsp l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 150 gr.

Preparation:

1. Wash the eggplants, cut into circles, put in a deep saucepan
2. Salt, stir and add water, leave for 30 minutes
3. Then rinse with running water, drain off excess liquid
4. Wash peppers, remove seeds
5. Peel the garlic
6. Pour boiling water over the tomatoes for 1 minute
7. Drain the water from the tomato, cover with cold water for 2 minutes and peel
8. Tomatoes, whole pepper, garlic mince
9. Add salt, sugar, oil, vinegar
10. Add the chopped mass to the pan and put on the fire, simmer for 30 minutes
11. Arrange the finished salad in sterile jars, roll up with sterile lids

Snack - Eggplants like mushrooms in 1 liter jars

Calorie content per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients for 5 x 1 liter cans:

• 5 kg eggplant
• 250 g dill
• 300 g garlic
• 300 ml vegetable oil

Brine:

• 250 ml vinegar 9%
• 3 l of water
• 2 tbsp. lies. salt

Preparation:

1. Cut the eggplants into large pieces
2. Finely chop the garlic
3. Finely chop the dill
4. Put a pot of water on the fire, pour in vinegar, salt
5. Add the eggplants and cook from the moment of boiling for 3 minutes, drain into a colander, drain, pour into a saucepan
6. Add garlic, dill, oil, mix gently
7. We lay out, compacting with a spoon on sterile jars, cover with sterile lids
8. Put a towel on the bottom in a large saucepan, put cans, fill with water
9. Sterilize from the moment of boiling for 20-30 minutes
10. We roll up the lids and put under a warm cloth until it cools completely

Eggplant salad Ogonyok

Calorie content per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

It is necessary:

• Eggplant - 1.5 kg.
• Garlic - 200 gr.
• sweet pepper - 500 gr.
• hot peppers - 5 pcs.
• vinegar 9% - 75 ml.
• Vegetable oil

Preparation:

1. Cut the eggplants into circles, 5 mm thick, salt, mix and leave for 30 minutes
2. Remove seeds from peppers
3. Peel the garlic
4. Pass the garlic, sweet and hot peppers through a meat grinder
5. Drain the excess liquid from the eggplant, put on a greased baking sheet. Place in an oven preheated at maximum temperature for 10 minutes
6. Add salt to the crushed mass, mix, put on fire, bring to a boil and simmer for 5 minutes
7. Add vinegar to the stewed marinade
8. Put in sterile jars, compacting with a spoon, alternating layers of eggplant with filling of peppers until the jar is full
9. Roll up with sterile lids and leave to cool

Eggplant with pepper in tomato sauce

Calories per 100 g - 65.5 Proteins - 1.3 Fats - 4.2 Carbohydrates - 5.7

Ingredients:

• 4 kg eggplant
• 4 kg sweet bell pepper
• 6 heads of garlic
• 3 liters of ready-made tomato juice
• 0.5 liters of vegetable oil
• 200 g sugar
• 200 g vinegar
• 2 tbsp. lies. salt

Preparation:

Peel the garlic, pass it through a press

My eggplants, cut into cubes

Fill with tomato, put on a small fire to simmer, stirring for 10 minutes

Pepper seeds are removed, cut into half rings

Add pepper, oil, vinegar, sugar, salt to the pan to the eggplant. Mix everything thoroughly and simmer for 5-10 minutes

At the end, add the garlic, mix, simmer for another 5 minutes

We lay out the finished salad in sterilized jars, roll up with sterilized lids

Turn the cans over and leave them to cool completely

Video recipe for a spicy eggplant appetizer - Cobra

These canned snacks are simply amazing, so we roll up more jars to enjoy them in winter

Ingredients:

• eggplant - 3 pieces;
• egg - 3 pieces;
• onions - 2 pieces;
• mayonnaise - 3 tablespoons;
• salt, pepper - to taste.

To pickle onions:

• sugar - 1 teaspoon;
• salt - 0.5 teaspoon;
• vinegar 9% - 3 tablespoons;
• water - 80 milliliters.

Gorgeous eggplant salad. Step by step cooking

1. First, let's put the eggs to boil. They must be hard boiled. To do this, fill them with water and put them on fire. They should simmer for about 10 minutes. Then drain the hot water and pour cold water to cool the eggs. And to make it easier to clean later, there is a little secret. If you put a teaspoon of salt in the water before boiling the eggs, the film under the shell will not stick to the egg white, and it will be easier to clean the eggs!
2. Let's take care of the eggplant. We need three pieces. When buying, pay attention to whether the eggplant is firm, whether its stalk is green, whether the color is uniform (spots can only be if it is implied by a separate variety), whether the vegetable is dry. If all these aspects are met, then the eggplant is good and can be eaten. Try to choose medium sized vegetables - chances are they are not overripe.
3. Cut the eggplants into thin cubes. Salt and leave for half an hour so that they do not taste bitter.
4. Now you need to pickle the onions. To do this, you need to clean it (so as not to watery eyes, first put the onion in the refrigerator for a short time), wash and cut into thin half rings. Now fold into a small container. Add sugar, salt, vinegar and boiling water. Stir well and leave on the table for 20 minutes to marinate.
5. Now fry the eggplant. Take a frying pan, pour in some vegetable oil, put all the eggplants at once and fry for 5-7 minutes, stirring constantly.
6. Place the finished vegetables on a paper towel to remove excess fat.
7. Next, let's get to the eggs. They must have cooled down by now. Now they need to be cleaned. This is easy thanks to the salt we added. Now we cut the eggs into thin strips. You can use an egg cutter, or you can use a knife - as you are used to.
8. It's time to collect the salad. We take a medium-sized container, put eggplants, eggs in it, drain the marinade from the onion and send it to the same bowl.
9. Now you need to salt and add pepper to taste.
10. Season with mayonnaise and mix well.
11. Put the prepared salad in the refrigerator for about half an hour to infuse.
12. Serve the salad in a beautiful salad bowl or place it on a flat plate using a special dish and decorate with herbs and roses from cucumbers or tomatoes.

This chic eggplant salad will be a wonderful decoration for a festive table, and guests will not guess what ingredient is in the base. Tell your friends how to make a chic eggplant salad at home. And go to the site "Very tasty", here you will find many more recipes for a simple lunch or holiday.