A salad of fresh tomatoes and fried eggplant is an unusually tasty and summer salad, as eggplant is fried in a pan, and tomatoes and onions are chopped fresh. Step-by-step recipe with photos. Video recipe.

Eggplant is the most “convenient” vegetable for preparing any dishes. It is suitable for baking, frying, preservation, cooking, and of course, summer salads. With it, any dish turns spicy, with a pleasant sharp note. In addition, it is an unusual vegetable that goes well with many seasonings and aromas: all kinds of oils, tomatoes, garlic, parsley, mint, walnuts, caraway seeds, basil, coriander, ginger, soy sauce and many other products. In this review, we’ll talk about how to cook a summer salad of fresh tomatoes and fried eggplant. It is prepared quite simply, and is eaten very quickly.

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

• Calorie content per 100 g - 190 kcal.
• Number of servings - 1
• Cooking time - 30 minutes

Ingredients:

• Eggplant - 1 pc.
• Vegetable oil - for frying eggplant and salad dressing
• Onions - 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 and cut the eggplants. I recommend using young fruits, because they do not require soaking and removing bitterness. If the blue ones are mature, with large seeds, then remove the harmful solanine that gives unpleasant bitterness. Sprinkle the chopped fruit with salt, soak for half an hour and rinse. Although for some, the bitterness of eggplant is piquancy.

2. Pour vegetable oil into a pan and heat it well. Put the eggplant and fry over medium heat until golden brown.

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

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

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

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

Eggplants in the garden begin to appear from mid-summer, but they can be bought in stores all year round. Many people call them vegetables, but in fact - it is a berry, from which you can cook a variety of dishes. The most useful and optimal option is an eggplant salad. We offer the most delicious cooking variations.

Teschin language of eggplant - delicious for every day

This variation is classic. In a matter of minutes you will prepare a tasty snack that will easily decorate the festive table.

Ingredients:

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

Cooking:

1. Cut off the leg with eggplant. It is necessary to cut along. The thickness is not more than five millimeters. Sprinkle with salt and set aside for half an hour.
2. Salt wash off. Take a paper towel and dry the workpiece. Pour the oil into the pan and fry on both sides.
3. To remove excess fat, lay the blanks from the pan on a paper towel.
4. Chop greens. Pour in mayonnaise and add finely chopped garlic cloves.
5. Tomatoes cut into slices. Plate eggplant mayonnaise fluff.
6. Place a slice of tomato on the edge and roll into a roll.

Baked blue salad

Very fragrant and tasty salad is obtained from baked eggplant.

Ingredients:

• salt;
• eggplant - 3 large fruit;
• cilantro - 4 twigs;
• black pepper;
• tomatoes - 3 pcs .;
• lemon juice;
• red onions - 1 pc .;
• olive oil;
• garlic - 1 head.

Cooking:

1. Warm up the oven. 200 degree mode.
2. Cut the garlic head in half, sprinkle with olive oil and salt. Wrap in foil, but not tight.
3. No need to cut the eggplant. Pierce with a sharp knife often from all sides. Put garlic and eggplant on a baking sheet. Bake for half an hour in the oven.
4. Cut the eggplant lengthwise and cool. Remove the pulp with a spoon and chop coarsely. Add salt and drizzle with lemon juice. Add pepper.
5. Squeeze the garlic from the husk and knead with a fork. Stir with eggplant.
6. Chop the tomatoes. Shred onions. Send to eggplant. Sprinkle with pepper and add oil. Pour in lemon juice. Stir and sprinkle with chopped herbs.

Korean cooking recipe

Koreans have decided to cut products as finely as possible. The secret of taste is contained in fried peppers: hot, ground and red. Of course, in the process they will lose a little pungency, 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;
• bulgarian red pepper - 1 pc.;
• soy sauce - 3 tbsp. spoons;
• sugar - 1 tsp;
• green onions - 45 g.

Cooking:

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

Warm eggplant salad 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;
• onions - 1 pc .;
• olive oil - 2 tbsp. spoons;
• salt;
• bulgarian pepper - 1 pc .;
• sugar - 1 tsp;
• garlic - 5 cloves.

Cooking:

1. Slice the eggplant. For the salad you will need cubes. Scald with boiling water.
2. Cut into squares tomatoes and peppers. Chop a smaller onion.
3. Pour oil into the pan. Place onion. Fry, then sweeten. Mix. Throw eggplant with pepper. Stew until tender.
4. Move to a salad bowl. Add tomatoes, chopped herbs and chopped garlic. Salt and drizzle with vinegar. Stir and serve immediately.

Cooking with the addition of tomatoes

The appetizer tastes spicy with pleasant sharp notes.

Ingredients:

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

Cooking:

1. Straw the pepper. Tomatoes - half rings. For cooking, choose fleshy and dense fruits. Chop the onions.
2. Cut washed eggplant into rings. Do no more than five millimeters in thickness. Salt and leave for half an hour. Wash with water. This procedure will help get rid of bitterness.
3. Place eggplant in a hot pan with oil and fry. Transfer to napkins to absorb fat.
4. Combine all prepared foods. Pour the vinegar. Salted. Add sugar and sprinkle with pepper. Stir and garnish with chopped herbs.

Old eggplant has a thick skin, which is better to cut before cooking. To make the fruits easier to peel, first scald them with boiling water. But too overripe specimens are completely unsuitable for the salad and spoil its taste.

Feta cheese appetizer

Spicy and fragrant 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 - 55 g;
• red onion - 0.3 pcs.;
• garlic - 3 cloves;
• olive oil;
• balsamic vinegar;
• oregano - 2 pinches.

Cooking:

1. Cut across the eggplant. Thin plates should come out.
2. Cut the cherry in half.
3. Feta will need cubes.
4. Onion in the form of half rings.
5. Fry eggplant in oil in a pan.
6. For dressing, mix olive oil with balsamic vinegar. Add mustard and crushed garlic cloves. Pour grass. Mix.
7. Break salad into pieces with your hands and mix with arugula. Add the remaining products that have been prepared in advance. Salt and sprinkle with pepper. Pour dressing and mix. Sprinkle with chopped parsley.

To remove fat, lay the eggplant on a paper towel after frying.

Fried eggplant and egg salad

A hearty meal that can be used as a snack between main 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;
• onions - 1 pc .;
• mayonnaise - 2 tbsp. spoons.

Cooking:

1. Straw the eggplant. Sprinkle with salt and set aside for a quarter of an hour. Rinse with water and place in a colander. Get wet with a towel.
2. Heat vegetable oil in a pan and fry eggplant. It will take about three minutes at maximum heat.
3. Cut into half rings. Pour vinegar and marinate for five minutes. Drain the liquid that will stand out and dry the onion on a paper towel.
4. Dice the eggs.
5. Stir eggplant, onion, eggs. Pour in sour cream and mayonnaise. Salt and mix.

Eggplant many of us do not just love, but just adore. And for good reason! After all, this vegetable is not only tasty and light, but also very useful. After all, it can be even people with diseases of the gastrointestinal tract. But we will not dwell on this.

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

Eggplants can not only be purchased on the market or in a store, but also be grown by yourself, which some gardeners do. And from the fact that he grew himself, you can always make a healthy salad. Just about it today and will be discussed. In fact, a lot of recipes, but I decided to choose the most delicious. They are perfect for a festive table, and for everyday lunch or dinner.

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

The blue ones are perfectly combined with garlic and tomatoes, so in most dishes they will be present. Prepare them differently: boil or. But since they absorb oil very strongly, it is better then to cook in the oven. Something I was very distracted. Let's better go to our yummy.

This salad is not very ordinary. You must have prepared a snack from this vegetable with garlic and tomatoes, if not, then the recipe below will 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 .;
• 3 eggs;
• Garlic - 2 tooth .;
• Basil - to taste;
• Ground black pepper - to taste;
• Salt - 2 pinches;
• Mayonnaise - 100 ml .;
• Vegetable oil - for frying.

Cooking:

1. Boil eggs in cool for 10 minutes. Cool and clean.

2. Eggplant mine, cut into large strips and fold into a cup. Salt and leave for 10 - 15 minutes to stand out juice.

3. During this time we will prepare the remaining products. Tomatoes also rinsed and shred strips.

4. Eggs are chopped with an egg cutter.

5. Well, the time has come to return to the blue ones, they have already given juice. It must be drained. Fry them in a frying 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, not stewed.

6. Ready to first put on a paper towel to remove excess fat. Then we send to the salad bowl.

7. Clean the garlic and squeeze through the press immediately into the eggplant.

8. Add tomatoes and eggs. Basil is also ground there.

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

Eggplant salad with garlic and tomatoes

This dish is incredibly beautiful and tasty. At the same time, it is also spicy, but you can adjust this to your liking. Products try to pick different colors. Therefore, you can safely treat them to guests, but also eat them yourself.

Ingredients:

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

Cooking:

1. All vegetables and herbs washed and dried.

2. Eggplants are cut into plates with a thickness of about 1 cm. We fold them onto a baking sheet greased with vegetable oil.

3. Put Bulgarian pepper there. Sent in the oven, preheated to 180 °, for 15 minutes. We get and cool.

4. Tomatoes cut into large cubes and put in a salad bowl.

5. Cut chili pepper in half and clean it from seeds. Also we shallow straws and ship there.

6. Peeled roasted peels and intestines. Together with the blue cut into thin strips.

7. Garlic and nut kernels are finely chopped.

8. Fetu cut into cubes.

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

10. Pour sauce over our salad and mix.

11. Top decorate with chopped parsley.

I bring to your attention a video recipe for a delicious and quick salad with eggplants and tomatoes. It is very simple to prepare and is 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 on account of 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 Heaven - A Delicious Everyday Salad

This dish, like all of this useful vegetable, look very nice and festive. Therefore, it can be prepared not only for an everyday dinner, but also for any feast. Guests will be simply surprised by your abilities.

Ingredients:

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

Cooking:

1. Prepare the products. To do this, boil the breast and eggs until cooked, and wash the vegetables and herbs and dry them.

2. Cut the eggplant first into plates about 1 cm thick and then into a large cube. Salt and put in a colander for 10 minutes to glass all the bitterness.

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

4. We wash the blue ones under running water, wring out and fold them on a baking sheet covered with parchment. Pour on top of 1 tablespoon of vegetable oil. Bake in the oven, preheated to 180 °, for 10 - 15 minutes. Cool slightly and ship there.

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

6. Dill, parsley and basil finely chopped. Sent to the salad bowl.

7. Squeeze garlic through a press or three on a fine grater. We add to the same place.

8. Cooking sauce. In a small bowl, mix the sour cream, mustard, olive oil, lemon juice, salt and pepper. We fill up our salad.

Korean cooking recipe

There are many dishes of this cuisine, but have you ever tried this? I learned to do it quite recently. He is very fond of our family. This salad looks very beautiful and bright, so it is quite possible to put it on the festive table.

Ingredients:

• Eggplant - 1 kg.;
• Onion - 1 pc .;
• Bulgarian pepper - 1 pc .;
• Garlic - 4 tooth .;
• Cilantro - 1 bundle;
• Coriander - 1 tsp;
• Sesame - 1 tsp;
• Hot red pepper - 1 tbsp. l .;
• Sugar - 2 tsp;
• Salt - 2 pinches;
• Black pepper peas - 10 pcs.;
• Vegetable oil - 100 ml .;
• Soy sauce - 1 tbsp. l .;
• Acetic acid - 1 tsp.

Cooking:

Vegetables are better to take the same size. And well, if they are small, then they will be prepared at the same time.

1. Eggplant mine and cut off both ends. Fold them in a double boiler and boil for 8 - 11 minutes. The main thing is not to digest them, and vice versa.

It is advisable to do this first with one and note the time, so that later you can boldly prepare all the others.

2. In the heated pan send Pepper Peas, sesame seeds and coriander. Fry 1 - 2 minutes, or when the seeds begin to change color, we shift the whole mortar or grinder. We grind them into powder and leave.

3. The blue ones are ready, we shift them into a container so that they cool down a bit. Then cut them into bars about 1 x 3 cm. We send in a deep bowl, salt and pour vinegar. Leave for 10 - 15 minutes so that they allocate juice.

4. Peel the onion and cut it in half. One part is ground into half rings and fry in vegetable oil until soft. Remove from heat. Pour red hot pepper to taste there.

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

6. Rinse Bulgarian pepper and clean from seeds. Cut into thin strips. Its value can be any.

7. Cilantro wash and dry with paper towels. We grind it very finely.

8. Pour out the eggplant juice. Fold them with greens, sweet peppers and squeeze garlic through a press.

9. Top pour the hot contents of the pan.

10. Fall asleep shredded onions.

11. Add soy sauce and sugar. All mix well.

Our cooking can be eaten immediately, but it will be much tastier if you take it for about a day. During this time it will infuse and become even more tasty.

Eggplant salad with egg and pickled onions

This is prepared very quickly. It is also suitable for any table: at least festive, even everyday. In combination with the egg, the blue little ones resemble mushrooms.

Ingredients:

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

Cooking:

1. Eggplant wash and cut into strips. Salt them and leave for 10 - 15 minutes.

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

2. Onions clean and cut into half rings. Fill it with boiling water and leave for 1 minute. Then drain the water. Pour boiling water again and add sugar and vinegar.

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

4. Boil eggs in cool for 10 minutes. Cool and clean. We cut them at our discretion, but we will do it in strips.

5. Greens finely shred.

6. Mix all the ingredients: eggplant, eggs, pickled onions, greens, mayonnaise. As well as salt and pepper to taste. All mix and serve.

Crazy salad recipe

The name speaks for itself. Having prepared this once, you will want to repeat. And at the festival, his guests will be swept away from the table so quickly that you do not even have time to blink an eye, but he will not be there any more.

Ingredients:

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

Cooking:

This salad will be cooked in layers, but it can be made simply mixed.

1. To begin with, we wash and dry all vegetables and herbs. Boil the eggs until tender, cool and clean.

2. Cut the eggplants first into circles about 5 mm thick, and then into strips. We put in a colander and salt. Leave for 10 - 15 minutes to get all the bitterness.

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

4. Shred greens, but will not mix with each other.

5. Prepare refueling. 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. Cheese three on a large grater.

7. Blue wash under running water and squeeze. We put them on a baking sheet, slightly sprinkle with vegetable oil and bake for about 10 minutes in an oven at 180 °.

8. Chop an egg into a straw with a knife or egg cutter.

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

Now we will form a salad. Take a large flat plate and with the help of a ring for baking, we fold our ingredients into a beautiful dish.

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

11. Then lay out the little blue ones and we tamp.

12. Then come the tomatoes. Salt them on top a little. They will give the juice and our layers will be well soaked.

13. All sprinkle with herbs and then cheese. Top can also be decorated with greenery.

14. Remove the form and put in the fridge for 1 hour.

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

Eggplant is a favorite healthy and tasty vegetable by many. And those who have not yet loved him, most likely, as they say, simply do not know how to cook it. Today I have prepared for you a great article on how to cook a delicious eggplant salad for the winter and preserve it, while preserving all the most delicious and healthy.

Eggplant salads have long been known seasonal preparation and appetizer, which open a jar in the middle of frosty - winter is a real summer holiday. And the variety of combinations of other vegetables with eggplant makes these salads even better. You can always find the one that you and your loved ones will like.

Today I want to talk about several delicious recipes for eggplant salads for the winter from around the world, and you can choose.

  Delicious eggplant salad with cucumbers and peppers - harvesting for the winter

The recipe for this wonderful and simple eggplant salad includes our favorite vegetables, which are easy to buy in the store or use the ones that grew in your garden. On my beds there was almost everything necessary, except for sweet pepper, but this is absolutely no problem. Now is the harvest season for vegetables and easy to find.

To prepare such a delicious eggplant salad for the winter, stock up on convenient canning jars with good lids. From my own experience, I can say that liter cans are well suited for salads, it is just enough to feed the family one, two times maximum. Although, given what kind of salad is delicious, they can eat and ask for supplements at one time. Also, the salad is very elegant and will complement the festive table.

To prepare the salad will need:

• fresh eggplant - 1.4 kg,
• tomatoes - 1.4 kg
• sweet pepper - 0.7 kg
• fresh cucumbers - 0.7 kg,
• onions - 0.3 kg,
• granulated sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vegetable oil - 200 ml,
• vinegar 9% - 5 tablespoons.

From the indicated volumes of vegetables, you get about 3 liters of salad, count the required number of cans for this.

Cooking:

1. Prepare the vegetables for the eggplant salad. Wash them thoroughly. Cut the tails of the eggplant, cut the tips of the cucumbers on both sides. Sweet pepper cut and take out the seeds. Peel the onions. Tomatoes will be used to make juice in which the salad will be stewed.

2. Prepare cans for canning. For winter eggplant salad liter jars are more suitable. They must be sterilized, which can be done in any way familiar to you: using a special lid for the pan, in the oven or in the microwave. Do not forget to sterilize the covers as well, it is enough to boil them in a bucket of water for several minutes.

3. The next step is to remove eggplant from unpleasant bitterness. To do this, cut them into pieces, such as large quarters, salt well, stir and let stand for 15 minutes. Eggplant salt will let the juice turn a little brown. Then, rinse them with cold water to wash off the salt. You can squeeze a little, as the eggplants absorb a lot of liquid. After this procedure, bitterness will not remain.

4. Cut cucumbers and peppers into slices about the same size as eggplant. So the eggplant salad will look more attractive and neat in the finished form.

5. Make tomato juice. You can use a juicer, or you can use it manually. For this, tomatoes should be rinsed with boiling water and peeled, and then grated or minced. A blender is also suitable, which can grind everything perfectly. Put the finished tomato mass in a saucepan on a stove over medium heat.

6. Thinly chop the onion into half rings or quarters.

7. When the tomato sauce boils, put onion in it and stew for about 5 minutes. Then add cucumbers, peppers, and eggplants and mix well. Do not add water, as all the vegetables will end up with a lot of juice and no additional liquid will be needed.

8. Let the vegetable mixture boil, and then simmer for 20 minutes under the lid. Do not forget to stir the vegetables more often so that they are evenly cooked.

9. Add to the pan, where our future eggplant salad is cooked, salt, sugar and vinegar according to the recipe, stir and cook for another 5 minutes on low heat. Now is the time to taste, whether there is enough salt and sugar in the salad, because then it will be impossible to do.

10. And now, while the eggplant salad is hot, fold it over the cans. Try to fill each jar to the top. If you do not get a full jar at the end, better eat salad for dinner, because for reliable preservation, it is better to close the half-empty cans.

Rolled up cans, turn over the lid and wrap with a thick towel or blanket and leave to cool until they reach room temperature. After that, you can clean up for storage until winter. Open the eggplant salad no earlier than 2-3 months.

Such an eggplant salad for the winter is very tasty, vegetables will marinate perfectly thanks to vinegar and will be very fragrant. Be sure to try!

  Korean eggplant salad - preserved for winter

A delicious eggplant salad for the winter can be prepared according to different recipes, but one of them will be surely appreciated by big fans of Korean carrot, a spicy dish, the invention of which is often attributed to our eastern neighbors.

And of course, the composition of such an eggplant salad will include carrots, where without it in this recipe.

I'll tell you about the proportions of ingredients per 1 kg of eggplant. If you have more, then proportionally increase the amount.

Eggplant salad in Korean will need:

• eggplants - 1 kg,
• sweet pepper - 250 gr,
• white onion - 250 grams
• carrots - 250 grams,
• garlic - 5 cloves,
• sugar - 4 tablespoons,
• salt - 1 tablespoon (+1 for washing the eggplants),
• vinegar 9% - 50 grams,
• ground black pepper - 1 tsp,
• red hot pepper - 1 tsp,
• spices for carrots in Korean - 1 tablespoon.

Cooking:

1. Prepare in advance clean jars with lids for preservation, you can sterilize them. But we will sterilize the jars already with the salad, so wash them thoroughly with soda.

2. Cut the washed eggplants into medium-thick straws. Then pour them with a tablespoon of salt and leave for half an hour to let them juice.

3. After half an hour, rinse them with cold water from salt and squeeze a little from excess water. Put in a pan with heated vegetable oil and fry slightly until a little golden crust appears, and the eggplants are soft.

4. Cut the sweet pepper into thin strips. If it is slices of approximately the same size as eggplants, it will be very beautiful.

5. Also cut the onion into feathers or half rings and add it to the pepper.

6. Grate the carrots for Korean carrots. These are sold now in stores in sets and separately. If, however, it is not, then you can thinly cut the straw with a knife.

7. Add carrots to other vegetables, squeeze the garlic through the press. You can rub it on a fine grater, it turns out about the same. The smaller the garlic is, the more its taste it will give to the dish.

8. Now add a tablespoon of salt, 4 tablespoons of sugar, pepper, vinegar and special spices for carrots in Korean to the vegetables. Due to the popularity of food, such spices are easy to find in stores.

9. Mix everything well so that the spices are evenly distributed among the vegetables.

10. Now add to the billet and lettuce themselves fried eggplant. Stir them all together.

11. Spread the resulting eggplant salad into jars. Thoroughly seal it. The salad will make a lot of juice.

12. Put the jars in a large saucepan, putting a clean kitchen towel on the bottom. Sterilize them in this form for 25-30 minutes, covered with lids, but not twisting.

13. Hot banks twist or roll up the lids. After that, turn and wrap everything together in a large towel or blanket so that they cool down as slowly as possible.

Cleaning in a closet or cellar for storage is possible only after the eggplant salad in the banks has cooled.

In winter, you will find a very tasty spicy eggplant salad in Korean style, ready to eat.

  Delicious original eggplant salad in Greek - a recipe for winter

Once having visited Greece, I realized that this country in this country is very fond of vegetables. Everyone is familiar with the famous Greek salad of fresh vegetables, olives and cheese. And they love vegetables there all together and each vegetable separately. This, I think, explains the main rule of Greek vegetable dishes - all vegetables should be cut into very large pieces.

I remember visiting the restaurant, we expected that we would take a large plate with small slices of vegetables, like we used to at home, and we were surprised by a large deep plate where tomatoes were quarters, onions with thick feathers, cucumbers rings and whole olives with bones, straight from the tree. It was surprisingly tasty, though unusual.

So eggplant salad in Greek is no exception. Here, too, the main rule is large pieces of vegetables and many aromatic herbs. Such a salad you will not forget, and the guests will ask for your recipe.

We will harvest our Greek eggplant salad for the winter, so prepare in advance small cans for preservation. Suitable for half a liter or liter. But no more. From the specified volume of vegetables you get from 1 liter (by volume) of lettuce, and it will depend on how juicy the vegetables were. The more juice in tomatoes or peppers, the more they boil when stewing.

For an eggplant salad in Greek you will need:

• eggplants - 400-500 grams,
• tomatoes - 500 grams,
• sweet pepper - 250 grams,
• carrots - 250 grams,
• onions - 250 grams,
• garlic - 4 cloves,
• vegetable oil - 50 grams,
• vinegar 9% - 2 tablespoons,
• sugar - 1.5 tablespoons,
• salt - 0.5 tablespoon,
• dried basil - 0.5 tsp,
• dried greens (green onions, parsley, dill) - 1 tablespoon,
• coriander beans - 0.5 tsp,
• peas mix - 0.5 tsp,
• savory - 0.5 tsp,
• bay leaf - 2-3 leaves,
• red pepper - a pinch.

Salad preparation:

1. Prepare vegetables for salad. An important rule of cooking this eggplant salad is to cook vegetables in order, from the longest preparing to the quick. This is necessary so that vegetables in the finished dish are equally soft and tasty.

2. Cut eggplants into thick rings, 1-2 centimeters thick, and then cut each into 4 pieces. Get the pieces of the right size. If you have very large eggplants, then divide each ring into 9 parts (two cuts in one direction and two cuts perpendicular to the other).

3. Cut tomatoes into pieces of the same size as eggplants.

4. Carrots cut into thick rings or half rings, depending on its thickness.

5. Onions are also cut in thick quarters. Do not squeeze the garlic through the press, but also cut it into rings.

6. Cut the sweet pepper lengthwise into wide strips and then into small squares. To get again the same size.

7. Now we start cooking vegetables. Take a large pot with a thick bottom, pour vegetable oil into it. Add salt, sugar and vinegar. First of all, we will stew carrots, as it is the toughest of all our vegetables. It will take about half an hour before the carrots become soft.

8. When the carrot is softened, we put the onion, garlic and sweet pepper. Stew in a lid on medium heat for 15 minutes.

9. Fifteen minutes later add eggplants. Stir well and simmer further under the lid. 15 minutes again. During this time, all vegetables soften almost to full readiness.

10. After that, add all the fragrant spices and dried herbs from the list and mix everything well. Simmer again for 15 minutes.

11. In this form, stew under the lid for another 15 minutes, but now at the lowest possible fire on your stove. The very minimum. Vegetables should barely gurgle in order not to be digested.

12. Our almost ready-made eggplant salad in Greek is laid out in jars that you sterilized beforehand. Why almost? Everything is simple, it takes time to fully disclose the taste of such a salad, it should brew for at least several weeks.

By all the rules of canning, rolled up cans are turned over and wrapped in a warm towel. As such, let them cool.

Such an eggplant salad, of course, will be very tasty to try and in freshly prepared form. I think your family will love it, but try to keep their appetites and let the salad ripen on the shelf in the closet before winter. That's when you will recognize its true taste!

  Eggplant salad "Teschin language" - a simple step by step recipe

But this delicious eggplant salad for the winter is recommended to close lovers of sharp little. This wonderful salad can remind you of something adjika, but it is of course prepared from eggplants. And believe me, you just need to try this yummy.

The main ingredients here are completely not exotic, the same eggplant, sweet peppers and tomatoes, but the cooking method is different. Eggplant here will be the only vegetable cooked in large pieces and will be the same, sharp tongue of teschin.

The recipe is very simple, but the result is delicious.

For cooking you will need:

• eggplants - 2 kg,
• sweet red pepper - 6 pieces,
• red hot pepper - 1 pod (optional),
• tomatoes - 6 pieces,
• vegetable oil - 0.5 cups,
• sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vinegar 9% - 6 tablespoons,
• garlic - 1 head.

Cooking:

1. Sterilize in advance the jars for the preparation of salad. Wash the vegetables. Pepper peel off the seeds and stems.

2. Slice the eggplants in thick circles, sprinkle them with salt and leave for 30 minutes to let the juice.

3. Peel tomatoes. This is convenient to do if you incise the skin and scald the tomato with boiling water.

4. Pepper cut into large pieces. It together with tomatoes, garlic and bitter pepper must be minced, you can use a blender. The main thing is to get juicy vegetable gruel.

5. In this juicy vegetable mass, add salt, sugar and vinegar, as well as vegetable oil. After that, mix everything well.

6. By this time, the eggplant will let the juice and darken a little. Wash them with water to remove excess salt. Put in a large saucepan and cover with grated vegetables.

7. Stew eggplants in this sauce for about half an hour over medium heat. Taste whether there is enough salt.

8. Well, here's the Teschin tongue eggplant salad is almost ready. In such a hot form, transfer it straight from the pan to sterilized jars and roll it up.

Banks turn over and wrap in a towel. Let cool.

This eggplant salad will reach several months before the desired condition, but by the winter it will be completely ready and you can eat it, enjoying the best savory taste.

  Georgian Eggplant Salad - Preparing for the Winter

Since you and I have tried eggplant salads from different parts of the world, it’s just a sin not to recall another type of this beautiful and healthy dish. Eggplants in Georgian are somewhat similar to “Teschin language”, but still slightly different, adding to them a little different color and taste. Try cooking both, one of them will surely please you.

Harvest delicious eggplant salads, eat with pleasure in the winter and remember the summer of harvest. Enjoy your meal!

Good day. We continue the topic of a variety of ways to cook eggplant. Last time we, and today we will make salads.

Eggplant is one of those vegetables that does not have its own strongly pronounced taste, but is able to enhance the flavor of the products with which it is prepared.

That is why, eggplant salad is such a delicious. The little blue ones organically fit into any combination of products and it is a pleasure to cook salads from them.

The main advantage of such dishes is that you can collect as a purely vegetarian vegetable salad, and nourishing meat, easily replacing lunch or dinner.

Consider in this collection, and those and others, so that you can always find a suitable recipe for the situation.

  Salad of fried eggplants with tomatoes and peppers

Let's start with a simple, but very tasty recipe that can be prepared every day. Especially in summer, when suitable products are in excess.

Ingredients:

• Eggplant - 2 pieces (350 g)
• Tomatoes - 2 pcs
• Bulgarian pepper - 1 pc
• Dill
• Onion - 1 pc
• Garlic - 2 cloves
• Sugar - 1 teaspoon with a hill
• Salt - to taste
• Olive oil - 2 tbsp. spoons
• Wine vinegar 6% - 1 tbsp. spoon

Cooking:

1. Eggplant is not a vegetable that is tasty to eat raw. For salad, you need to prepare it. In this case, bake.

So cut the tails and cut it into rings about 1 cm thick. Put the rings on a baking sheet, greased with vegetable oil and send it to the oven, heated to 200 degrees for 20 minutes.

Top of the ring should also be oiled so that they do not shrink and remain juicy.

During this time, they redden and become soft.

2. While the main ingredient is baking, prepare the remaining vegetables. Pepper cut into strips, tomatoes and onion half rings. Green chop chopped.

3. Combine all the prepared ingredients in one bowl.

4. Prepare the sauce by mixing olive oil with wine vinegar, salt and sugar. To it we add garlic passed through a press.

5. Add the dressing to the salad and mix.

Is done. Enjoy your meal!

  Step-by-step recipe for cooking eggplant in Korean

The original savory salad, which will be a great snack on a festive table.

Ingredients:

• Eggplant - 4 pcs medium
• Onion - 2 pcs
• Garlic - 4 cloves
• Bulgarian pepper - 2 pcs
• Carrots - 3 pieces medium
• Salt - to taste
• Ground black and red pepper
• Acetic essence 70 - 1/2 tsp
• Soy sauce - 2 tbsp
• Sugar - 1/2 tsp

Cooking:

1. Eggplant mine, cut off the tips and cut into cubes.

If you have a bitter variety, you must first pour it with salt (2 tbsp) and leave for 20 minutes, then rinse thoroughly with running water.

2. Pepper and onion cut into small cubes.

3. Rub carrots on a special Korean grater, sprinkle with half a teaspoon of sugar and leave for 15-20 minutes for the carrots to pour the juice.

4. Spread the onions and peppers on a preheated frying pan and fry over medium heat for 3-5 minutes until soft and golden onion.

5. Add eggplants to the frying and continue to fry, stirring occasionally for another 12-15 minutes. At the end add pepper, salt, mix and remove from heat.

6. We transfer the hot eggplants to the carrots, add vinegar, soy sauce and garlic, crushed with a press. Stir.

Ready salad can be decorated with sesame seeds.

Enjoy your meal!

  Vegetable salad from zucchini (zucchini) on the festive table

Another pure vegetable version with sweet peppers, cherry tomatoes and zucchini. Instead of zucchini you can take zucchini. Unless, of course, you notice the difference between them. For me personally, it is almost the same. This salad looks gorgeous and well suited as individual salad servings.

Ingredients:

• Eggplant - 1 medium
• Zucchini - 1 small
• Cherry tomatoes - 6-8 pcs
• Sweet pepper - 2 pcs
• Balsamic vinegar 9% - 1 tbsp
• Soy sauce - 1 tbsp
• Olive oil - for frying
• Fresh basil - 3-4 leaves
• Garlic - 4-5 cloves
• Salt - to taste

Cooking:

1. This is a very interesting salad recipe in which all the ingredients you need to pre-fry. Roasting dries and "squeezes" vegetables, so you need to cut them large.

If the zucchini is very mature, then remove the peel from it.

Eggplant and zucchini cut into large slices and fry over medium heat with olive oil for 3-4 minutes on each side. After that, lay them on a paper towel to get rid of excess fat and add some salt.

2. Cut the sweet peppers, remove the seeds and partitions, cut into large pieces and fry on both sides. For the flavor put in a pan a couple of cloves of garlic, which we then throw out and do not use in further cooking.

3. Tomatoes are also slightly fried.

4. Prepare the dressing, mixing vinegar, soy sauce 3-4 slices of garlic, passed through a press and finely chopped basil leaves.

5. Put the prepared vegetables on a serving plate and pour over the prepared dressing. Is done. No need to mix.

Enjoy your meal!

  Delicious appetizer with tomatoes and garlic

One of the most popular combinations for eggplant dishes is tomatoes and garlic. Delicious. And it's not at all difficult to prepare.

Ingredients:

• Eggplant - 2 pcs
• 2-3 pieces tomato
• Boiled eggs - 4 pcs
• Garlic - 2 cloves
• Basil - to taste
• Mayonnaise - to taste
• Ground black pepper to taste
• Salt - 0.5 tsp
• Vegetable oil - for frying

Cooking:

1. Eggplants cut into strips and fry in vegetable oil until golden brown.

No need to dump everything at once into the pan, fry in small batches, so that the straw lay with only one layer.

2. Put the finished eggplants in a plate, add the minced garlic to them, mix and wait until they cool.

Is done. Enjoy your meal!

  Video on how to make salad "crazy" with eggplant, tomatoes and cheese

Variation of the previous recipe, but with the addition of cheese. This salad looks great on the festive table.

  Eggplant with egg and pickled onions

A simple but very tasty recipe that tastes so much like mushrooms that if guests do not know about the composition, they are unlikely to guess.

Ingredients:

• Eggplant - 2 pcs
• Boiled eggs - 5 pcs
• Onions - 1-2 pcs
• Sugar - ½ tsp
• Salt - ½ tsp
• Mayonnaise - 2 tbsp
• Vinegar 9% - 2 tbsp
• Cooking oil for frying

Cooking:

1. Eggplants cut into sticks and fry on medium heat until soft. Fry in portions so that no more than one layer lies on the pan.

2. Onion cut into half rings and fold into a deep bowl. Add salt, sugar and vinegar to it. Fill the bowl with 1 cup of boiling water, mix and set aside to cool.

The time of cooling water is enough to pickle the onions.

3. We collect the salad, combining eggplants, sliced ​​eggs and pickled onions in one dish. Lightly salt and pepper, add mayonnaise and mix.

Done, bon appetit.

  "Eggplant paradise" - delicious for every day

Awesome recipe. And while not at all difficult. You can cook at least every day, he does not bother.

Ingredients:

• Medium eggplant - 3 pcs
• Bulb large - 1 pc
• Large carrots - 1 pc
• Large tomato - 1 pc
• Garlic - 3 cloves
• Sour cream - 100 g
• Mayonnaise - 150 g
• Greenery for decoration
• Vegetable oil

Cooking:

1. Cut eggplants into rings of 7–8 mm thick and fry in a pan with vegetable oil on both sides until golden brown.

Onions cut into half rings and fry until soft in another pan.

2. Grate carrots on a fine grater and lay out in a thin layer on a serving plate. Put only half of the cooked amount.

3. Carrot lubricates dressing, obtained by mixing mayonnaise and sour cream with the addition of chopped garlic. Put a layer of onion on top. Use only half of the cooked.

5. Then comes the second half of grated carrot, which also needs to be greased with a dressing. And the last layer is thin slices of tomato. To close them with a dressing or not, decide for yourself.

After each layer of dressing, you need to lightly salt the salad.

Sprinkle the finished salad with greens and put them in the fridge for 15 minutes so that the layers are soaked.

  Warm Chicken Salad

Well, I would like to finish the selection with a “solid” recipe for meat salad, so that it is not only tasty, but also satisfying.