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

This vegetable is also called "blue" and this is quite justified. After all, because of its of blue color they give the food 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 cook 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 for both festive table as well as for everyday lunch or dinner.

By the way, on one of the culinary blogs, I saw interesting recipes cooking this delicious dish, if you are interested you can look at https://sekreti-domovodstva.ru/baklazhany-zapechennye-v-duxovke.html. Everything is described in great detail 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.

Blue ones go well with garlic and tomatoes, so they will be present in most dishes. They are cooked 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 little blue ones, they have already given juice. It needs to be drained. Fry them in a pan with vegetable oil until golden crust.

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

6. Ready-made, first put on 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 eggplants.

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 calmly treat them to guests, but also eat yourself accordingly.

Ingredients:

• Eggplant - 2 pcs.;
• Tomato - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Chili pepper - 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 in half and remove the seeds. We also chop up straws and send them there.

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

7. Finely chop the garlic and kernels.

8. Cut the feta into cubes.

9. Prepare the sauce. Lemon juice, olive oil, sugar, salt and pepper mix well.

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 eggplants 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 them out and put them on a baking sheet covered with parchment. Pour 1 tablespoon on top vegetable oil... 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 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. We are filling 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 is quite possible to put it on the festive table.

Ingredients:

• Eggplant - 1 kg.;
• Onions - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Garlic - 4 teeth;
• Cilantro - 1 bunch;
• Coriander - 1 tsp;
• Sesame - 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:

It is better to take vegetables of the same size. And it's good if they are not large, 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 mark the time, so that later you can safely cook all the others.

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, shift the whole mortar or coffee grinder. Grind them into powder and leave.

3. The little blue ones are ready, we transfer them to the 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 for 10 - 15 minutes for them to 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 there hot peppers taste.

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

6. Rinse the bell pepper and remove the seeds. Chop thin straw... Its value can be any.

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

8. Pour the juice out of the eggplant. We add greens to them, Bell pepper 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, be it 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 there will be no need to soak them.

2. Peel the onion and cut it into half rings. Pour boiling water over it and leave 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 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 the ingredients: eggplants, 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, the 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.;
• Cheese hard varieties- 50 gr.;
• Parsley - 1 bunch;
• Green onions - 1 bunch;
• Garlic - 3 teeth;
• Mayonnaise - 100 ml.;
• Salt to taste.

Preparation:

This salad will be cooked in layers, but can be just blended.

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 a little with 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. Ready eggplants mix 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 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 greens.

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!

Salad from fresh tomatoes and fried eggplant- unusually tasty and summer salad since eggplants are fried in a pan, and tomatoes and onions are chopped into fresh... Step-by-step recipe with a photo. Video recipe.

Eggplants are the most "convenient" vegetable for preparing any dish. It is suitable for baking, frying, preserving, boiling, and of course summer salads. With it, any dish turns out to be spicy, with a pleasant spicy note. Moreover, it is unusual vegetable, which goes well with many spices and flavors: all kinds of oils, tomatoes, garlic, parsley, mint, walnuts, cumin, basil, coriander, ginger, soy sauce and many other products. In this review, we'll talk about how to make a summer salad with fresh tomatoes and fried eggplants. It is prepared quite simply, but it is eaten very quickly.

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

• Caloric content per 100 g - 190 kcal.
• Servings - 1
• Cooking time - 30 minutes

Ingredients:

• Eggplant - 1 pc.
• Vegetable oil - for frying eggplant and salad dressing
• Onion- 1 PC.
• Tomatoes - 2 pcs.
• Greens (cilantro, parsley, dill, basil) - to taste
• Garlic - 2 cloves
• Salt - 0.5 tsp or to taste

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

1. Wash the eggplants and cut into strips. I recommend using young fruits, because they do not require soaking or bitterness. If the blue ones are ripe with large seeds, then remove the harmful solanine, which gives the unpleasant bitterness. Sprinkle the sliced ​​fruits with salt, let stand for half an hour and rinse. Although for some, the bitterness of eggplant is a piquancy.

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

3. Wash the tomatoes, dry and cut into slices. Fold up their salad bowl.

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

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

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

Eggplant is a symbol of the coming autumn. It is at this time of the year that there are so many blues that you can not only prepare delicious snacks on the table, but also make preparations for the winter. It is truly one of the most healthy vegetables... In Mediterranean countries they are often eaten raw and pickled, in others they are preferred hot working... Surprisingly, whatever we cook, it will be fantastically delicious if it includes eggplant. How many exist various salads that will decorate your table and delight your family members! Today we will try to bring together the most popular recipes... It will be a valuable treasure for experienced and novice cooks.

Beneficial features

First of all, we can note the fantastic taste qualities such dishes. It is not for nothing that the "Vkusnotischa" eggplant salad is in notebook recipes for almost every hostess, and even for relatives living nearby, it will differ significantly, because today there are a lot of variations. Preparations for the winter are especially tasty, but also fresh salads they are in no way inferior to them. Their value lies not only in their gastronomic appeal. Blue vegetable contains many nutrients, and all these trace elements remain intact until spring, therefore, blue in the blanks and occupy one of the main places.

Eggplant salad "Vkusnotischa"

It has many names, but the essence remains the same. Spicy eggplants, surrounded by other vegetables, look fantastic, and they taste just as good. This salad is bright and rich taste... True, it should be avoided by those with stomach problems. For the rest, it is a wonderful side dish, nutritious and light.

Eggplant salad "Vkusnotischa" is prepared within two days. But the waiting time is worth it. For a day, vegetables should be salted, and then the same amount is infused ready meal... Of the ingredients you will need:

• four large eggplants;
• a few bell peppers;
• onions - 1 head;
• large carrots - 1 piece.

In addition, you will need a whole bunch of seasonings. This is garlic and herbs, coriander, vinegar, oil and spices. You can add sugar and salt, pepper to taste.

How to make delicious eggplant salad

You will need to cut the eggplant into strips. Now salt well and lightly remember them. In this form, vegetables should be left for a day. Then the cubes need to be squeezed out and fried in oil. Place on a paper towel to make the glass oil. Do not neglect this point, because excess fat will ruin the impression of the dish. In addition, it is important to use only refined oil... The rest of the vegetables are cut into rings and strips. Combine all ingredients and leave for another day.

"Fried mushrooms"

This is another eggplant salad. "Vkusnotischa" is not only a beautiful title, but also an epithet with which guests often accompany their first taste. Original and gourmet appetizer preparing quickly. It is permissible to fry the blue ones right away, but their taste will be softer if you let them stand with salt for at least a few hours. Eggplant is the main ingredient. After half roasting, they are laid out in small cubes on a paper towel. Separately, you need to cut the Bulgarian pepper into strips, chop the herbs. Combine a tablespoon of honey, two tablespoons of soy sauce, and a tablespoon of balsamic vinegar. Add garlic and pepper and the appetizer is ready.

Warm salad

it unusual dish that can be used as a side dish. It is also perfect for serving a solo. In any case, it turns out bright and fragrant salad from eggplant. "Delicious for every day!" perfect solution for family dinner, especially since the preparation does not take much time. Grease a baking sheet with oil and place eggplants, peppers and tomatoes on top. After about 15 minutes, you can take them out, cool and cut into cubes. Put all the blanks in one plate and season with garlic, herbs and onions, add oil and spices.

"Peacock tail"

And we offer caring hostesses to serve another delicious food on the table. Eggplant salad « Peacock tail»Has a bright presentation. Guests will not refuse to try and will surely appreciate this appetizer. You will need eggplant and cucumber, bell pepper. For the sauce - processed cheese and boiled egg, garlic and mayonnaise, olives. Additionally, you need salt and pepper.

Cut the blue ones into rings and bake in the oven. Pre-grease a baking sheet with oil. Separately, you need to prepare the sauce, for which the curds and eggs are grated, mayonnaise and garlic, pepper and salt are added. Now make out the snack. To do this, spread each circle with a cheese mixture, place a cucumber, a slice of pepper and an olive on it. You can use a tomato cut into slices instead of pepper. You just need to put it under the cucumber. Folded on a platter, they really resemble a peacock's tail.

This is not only beauty, but also really delicious! For every day, an eggplant salad according to this recipe is, of course, difficult to prepare, since the process takes a lot of time to decorate. But you can just chop all the ingredients and mix in a cup. Will not affect the taste.

Summer Dinner

Vegetables should be eaten as often as possible, but the usual "tongues" with tomatoes are boring. Therefore, we recommend that you try this simple, but very hearty dish... You will need to cut and fry the eggplant into strips. Separately marinate the onions, cut into rings, with sugar, salt and vinegar. Grind boiled eggs and mix all the ingredients. Add mustard, salt and spices, and mayonnaise. It turns out so delicious! It is not in vain that the recipe for eggplant salad wanders from one owner to another.

Mushroom abundance

Autumn is a time when a lot of oyster mushrooms, mushrooms and honey agarics appear. Try to surprise your guests and invite them to guess what this yummy is made of. The mysterious eggplant salad is almost always perceived as mushroom platter... Anyone who tries it for the first time cannot identify the main ingredient. The salad is tender, interesting and delicious. It is very simple to prepare it. It is enough to cut the eggplants into cubes and fry in oil. Tip: Put in one layer in a skillet so that they are well browned. When all vegetables are ready, chop 300g canned mushrooms and lay them on top. For extra charm, put a spoon mushroom seasoning, garlic and pepper. Add the pre-fried onion. It remains to season with mayonnaise - and great snack for a holiday or for regular dinner ready.

Original appetizer "Indian"

The cuisine of this people is replete with spices and herbs, for which we love exotic dishes... This salad is original and interesting, but try making a small portion for the first time. So, you need 8 not too much large vegetables and 500 g chicken breast... In addition, take 3 mangoes and four juicy apples, a tablespoon Indian spices, salt and sugar, as well as a little oil.

V common pan you can fold whole meat and eggplants. After about 10-15 minutes, you can take them out. Now cut the fruits into strips, the meat into cubes, and the vegetables into half rings. Add salt and sugar, spices and cover with oil. The amount of seasonings can be changed to taste.

"Troika": eggplant salad for the winter

The deliciousness is indescribable! How good it is to open a jar on New Year's Eve and remember the summer, isn't it? You will need three eggplants, onions, and bell peppers. Vegetables need to be washed and dried and then chopped in large pieces... Pour some oil into a saucepan and add garlic. Add vegetables and a teaspoon of salt, then cook for at least 30 minutes. After that, you need to pour in another 20 g of vinegar and boil for another 10 minutes. It remains to arrange in jars and close tightly with lids. Wrap the container in a warm blanket and leave for a day, after which you can send it to the pantry.

Hastily

And we continue to consider recipes for eggplant salads. Delicious food for the winter can be prepared very quickly and easily, it is not even necessary to spend too much time in the kitchen. For example, now we propose to cook very tasty dish... The salad is not spicy with an amazing sauce. To do this, you need 3 kg of tomatoes, 1.5 kg of eggplant, 1 kg of bell pepper, 0.5 cups of 9% vinegar + 0.5 cups plain water... For dressing, you need to take sugar and salt, oil and seasonings.

First you need to mince the tomatoes and boil the juice. The eggplants should be cut into large cubes, and the pepper should be cut into thin half rings. Add sugar and salt, oil and vinegar to boiling spices. Then add vegetables and cook for 30 minutes. At first it may seem that there is too little juice. But eggplants are boiled down a lot, and the proportions will become harmonious. Add the grated garlic at the end - and after 5 minutes you can turn it off. The output should be 5 liters. Based on the reviews, this is fantastic.

Instead of a conclusion

The recipes given are reliable and time-tested. You can try them without a shadow of a doubt, they will definitely delight your family and friends, they will become a real decoration of the table. So don't waste your time. Before the season is over, try to cook the eggplant as often as possible. Keep in mind that this is one of the healthiest vegetables, a source of protein and huge amount microelements. An amazing feature of the blue - they do not lose their useful properties at heat treatment... Therefore, conservation allows you to preserve vitamins and minerals, antioxidants for the whole winter. Even children, who rarely treat vegetables with reverence, happily eat eggplant salads. How else, because it is very tasty and healthy!

Eggplants in the garden begin to appear in the middle of summer, but they can be purchased in stores. all year round... Many people call them vegetables, but in fact, they are a berry that can be used to cook varied dishes... Most useful and the best option- eggplant salad. We offer the most delicious variations cooking.

Mother-in-law's eggplant tongue - delicious treats for every day

This variation is classic. In minutes you can prepare delicious appetizer, which will easily decorate the festive table.

Ingredients:

• parsley - 25 g;
• eggplant - 2 pcs.;
• vegetable oil;
• tomato - 2 pcs.;
• salt;
• garlic - 4 cloves;
• mayonnaise - 2 tbsp. spoons;
• dill - 25 g.

Preparation:

1. Cut off the leg from the eggplant. It is necessary to cut lengthwise. The thickness is no more than five millimeters. Sprinkle with salt and set aside for half an hour.
2. Rinse off the salt. Take a paper towel and dry the blanks. Pour oil into a skillet and fry on both sides.
3. To remove excess fat, lay out the blanks from the pan on a paper towel.
4. Chop greens. Pour in mayonnaise and add finely chopped garlic cloves.
5. Cut the tomatoes into slices. Spread the eggplant plates with mayonnaise mass.
6. Place a piece of tomato on the edge and roll into a roll.

Baked blue salad

Very aromatic and delicious salad obtained from baked eggplants.

Ingredients:

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

Preparation:

1. Preheat the oven. 200 degree mode.
2. Cut the head of garlic in half, drizzle with olive oil and season with salt. Wrap in foil, but not tightly.
3. You don't need to cut the eggplants. Pierce often from all sides with a sharp knife. Put the garlic and eggplant on a baking sheet. Bake for half an hour in the oven.
4. Slice the eggplant lengthwise and cool. Remove the pulp with a spoon and chop coarsely. Salt and sprinkle lemon juice... Add pepper.
5. Squeeze the garlic from the husk and mash with a fork. Stir in the eggplant.
6. Chop the tomatoes. Chop the onion. Send to eggplant. Sprinkle with pepper and add oil. Drizzle with lemon juice. Stir and sprinkle with chopped herbs.

Korean recipe

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

Ingredients:

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

Preparation:

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

Warm salad with eggplant on the festive table

Ingredients:

• bulgarian pepper - 1 pc.;
• eggplant - 3 medium fruits;
• parsley - 20 g;
• tomato - 4 pcs.;
• vinegar - 1 tsp;
• dill - 20 g;
• onion - 1 pc.;
• olive oil - 2 tablespoons spoons;
• salt;
• bulgarian pepper - 1 pc.;
• sugar - 1 tsp;
• garlic - 5 cloves.

Preparation:

1. Chop the eggplant. For the salad, you need cubes. Scald with boiling water.
2. Cut tomatoes and peppers into squares. Chop smaller onions.
3. Pour oil into the pan. Place the bow. Fry, then sweeten. Mix. Throw in eggplants with pepper. Simmer until tender.
4. Transfer to salad bowl. Add tomatoes, chopped herbs and chopped garlic. Season with salt and sprinkle with vinegar. Stir and serve immediately.

Cooking with the addition of tomatoes

The appetizer tastes spicy with pleasant spicy notes.

Ingredients:

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

Preparation:

1. Cut the pepper into strips. Tomatoes - in half rings. For cooking, choose fleshy and dense fruits. Chop the onion.
2. Cut the washed eggplants into rings. Make the thickness no more than five millimeters. Salt and leave for half an hour. Rinse with water. This procedure will help get rid of the bitterness.
3. V hot skillet place the eggplants with butter and fry. Transfer to napkins to absorb fat.
4. Combine all prepared products. Pour in vinegar. Salt. Add sugar and sprinkle with pepper. Stir and garnish with chopped herbs.

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

Feta cheese appetizer

A spicy and aromatic salad perfect for a family dinner.

Ingredients:

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

Preparation:

1. Slice the eggplant across. You should get thin plates.
2. Cut the cherry in half.
3. Feta is needed in cubes.
4. Half-ring bow.
5. Fry the eggplant in oil in a pan.
6. For dressing, mix olive oil with balsamic vinegar... Add mustard and crushed garlic cloves. Add herbs. Mix.
7. Tear the salad into pieces with your hands and mix with arugula. Add the rest of the food you prepared in advance. Season with salt and pepper. Drizzle with dressing and stir. Sprinkle with chopped parsley.

To remove grease, place the eggplant on a paper towel after frying.

Fried eggplant and egg salad

A hearty meal that can be used as a snack between meals.

Ingredients:

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

Preparation:

1. Cut the eggplant into strips. Sprinkle with salt and set aside for a quarter of an hour. Rinse with water and discard in a colander. Pat dry with a towel.
2. Heat vegetable oil in a skillet and fry the eggplant. It will take about three minutes on maximum heat.
3. Cut into half rings. Drizzle with vinegar and marinate for five minutes. Drain off any liquid that will stand out and dry the onion on a paper towel.
4. Cut the eggs into cubes.
5. Stir in eggplant, onion, eggs. Pour in sour cream and mayonnaise. Salt and stir.

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 hot water and cover with cold to cool the eggs. And to make it easier to clean later, there is 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. When buying, pay attention to whether the eggplant is elastic, 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 we will fry the eggplants. 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 take a look at 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, using a special dish, put it on a flat plate and decorate with herbs and roses from cucumbers or tomatoes.

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