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Various recipes and salads from blueberries. Recipes for delicious eggplant salads. How to make eggplant and fresh onion salad

Many of us not only love eggplants, but simply adore them. 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 won’t stop there.

This vegetable is also called “little blue” and this is quite justified. After all, because of his of blue color they add incredibly beautiful color to dishes. Therefore, when you choose the rest of the ingredients to cook, it will be better if you play with the colors.

You can not only buy eggplants at the market or in a store, but you can also grow them yourself, which is what some gardeners do. And from what you grew yourself, you can always cook healthy salad. This is exactly what we will talk about today. In fact, there are a lot of recipes, but I decided to choose the most delicious ones. They are perfect for both a festive table and an 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 look at https://sekreti-domovodstva.ru/baklazhany-zapechennye-v-duxovke.html. Everything is described there in great detail, and I am sure that all these methods will take their rightful place in your cookbook. Well, now we continue the topic of eggplant salads.

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 to cook them in the oven. Somehow I got very distracted. Let's move on to our tasty treats.

This salad is very unusual. You have probably prepared an appetizer from this vegetable with garlic and tomatoes, but 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.;
Chicken egg – 3 pcs.;
Garlic – 2 cloves;
Basil - to taste;
Ground black pepper - to taste;
Salt – 2 pinches;
Mayonnaise – 100 ml;
Vegetable oil - for frying.

Preparation:

1. Boil eggs hard for 10 minutes. Cool and clean.

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

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

4. Chop the eggs using an egg slicer.

5. Well, it's time to return to the little blue ones, they have already given juice. It needs to 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 the way they should be, and not stewed.

6. First place 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 it through a press directly into the eggplants.

8. Add tomatoes and eggs. Chop the basil there too.

9. Pepper everything and mix with mayonnaise. Let's bring it 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 taste. Try to select products different colors. Therefore, you can safely treat your guests to it, but also eat it yourself.

Ingredients:

Eggplant – 2 pcs.;
Tomato – 2 pcs.;
Bell pepper – 2 pcs.;
Chili pepper – 2 pcs. (different colors);
Feta cheese – 150 gr.;
Walnuts – 50 gr.;
Garlic – 3 cloves;
Parsley – 1 bunch;
Lemon juice – 2 tbsp. l.;
Olive oil – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Salt - to taste;

Preparation:

1. Wash and dry all vegetables and herbs.

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

3. We put it there bell pepper. Place in the oven preheated to 180° for 15 minutes. We take it out and cool it.

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 it into strips and send it there.

6. Peel and remove the insides of the baked pepper. Together with the blue ones, we cut them into thin strips.

7. Finely chop the garlic and nut kernels.

8. Cut feta into cubes.

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

10. Pour the sauce over our salad and stir.

11. Decorate the 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 heaven - a delicious everyday salad

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

Ingredients:

Eggplant – 1 pc.;
Chicken breast – 200 gr.;
Onion – 1 pc.;
Tomato – 2 pcs.;
Bell 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.;
Spicy 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. First cut the eggplant into slices about 1 cm thick, and then into large cubes. Salt and place in a colander for 10 minutes to drain all the bitterness.

3. We also chop tomatoes, peppers, eggs and breast into large squares. We put them in a deep salad bowl.

4. Wash the blue ones under running water, squeeze them out and place them on a baking sheet covered with parchment. Drizzle 1 tablespoon of vegetable oil on top. Bake in the oven preheated to 180° for 10 - 15 minutes. Let it cool a little and send it there.

5. Chop the onion finely and fry in vegetable oil until soft. We also cool it. Transfer to vegetables.

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

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

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

Korean cooking recipe

There are many dishes of 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 placed on festive table.

Ingredients:

Eggplant – 1 kg;
Onion – 1 pc.;
Bell pepper – 1 pc.;
Garlic – 4 cloves;
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 small, then they will be cooked at the same time.

1. Wash the eggplants and cut off both ends. Place them in a double boiler and boil for 8 – 11 minutes. The main thing is not to overcook them, but rather not to overcook them.

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

2. Add peppercorns, sesame seeds and coriander to a heated frying pan. Fry for 1 - 2 minutes, or when the seeds begin to change color, transfer everything to a mortar or coffee grinder. Grind them into powder and leave.

3. The blue ones are ready, put them in a container to cool a little. Then cut them into cubes approximately 1 x 3 cm. Place in a deep bowl, add salt and pour vinegar. Leave for 10 - 15 minutes so that they release their juice.

4. Peel the onion and cut it in half. Grind one part into half rings and fry in vegetable oil until soft. Remove from heat. Add red hot pepper to taste.

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

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

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

8. Pour the juice out of the eggplants. 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. Add chopped onion.

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 cooks very quickly. It is also suitable for any table: be it festive or everyday. In combination with an egg, the blue ones taste like mushrooms.

Ingredients:

Eggplant – 3 pcs.;
Chicken egg – 5 pcs.;
Onion – 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 the eggplants and cut into strips. Salt them and leave 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 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 frying pan with vegetable oil until golden brown. Transfer to a paper towel to drain excess fat.

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

5. Finely chop the greens.

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

Crazy salad recipe

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

Ingredients:

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

Preparation:

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

1. First, wash and dry all the vegetables and herbs. Boil the eggs until tender, cool and peel.

2. First cut the eggplants into circles about 5 mm thick, and then into strips. Place in a colander and salt. Leave for 10 – 15 minutes so that all the bitterness comes out.

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

4. We will chop the greens, but we will not mix them together.

5. Prepare the dressing. 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 cheeses on a coarse grater.

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

8. Chop the chicken egg into strips with a knife or egg slicer.

9. Mix the prepared eggplants with a small amount parsley and sauce. Mix well.

Now we will form the salad. Let's take a large flat plate and use a baking ring to put our ingredients into a beautiful dish.

10. Place eggs in the first layer. Sprinkle them with green onions and salt. Mix lightly with your hands and distribute evenly over the bottom.

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

12. Then come the tomatoes. We add a little salt 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 mold and put it in the refrigerator for 1 hour.

I hope you enjoyed these simple and easy recipes. You can prepare 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!

Just recently, Russian housewives had eggplants in the category of exotic vegetables, but today they have become an almost permanent guest on the table. And even in a snowy winter, if you have a strong desire (and no less large funds), you can treat yourself to fried or stuffed blueberry.

What can we say about summer, when the season arrives, prices fall and invitingly shiny purple mountains of eggplants appear on the markets. Below you can choose from several popular salad recipes that can be served cold or warm, cooked straight to the table or rolled up for the winter.

Delicious eggplant salad - step-by-step recipe with photos

In addition to warm salads and eggplant caviar, you can also prepare a cold (snack) version of the salad. To do this, fry the vegetable and cool completely. In this form, it does not lose its interesting taste at all. Now all that remains is to supplement it with juicy tomatoes and mix with other ingredients.

The highlight of this salad is the pickled onions. It completely loses its bitterness in the marinade and acquires a pleasant, slightly sour taste. Which sets off unleavened boiled potatoes and eggs.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

Potatoes: 200 g
Tomatoes: 150 g
Eggplant: 200 g
Eggs: 2 pcs.
Onion:

Cooking instructions

Recipe for eggplant salad with egg

Eggplants are vegetables that do not require “company”; they are good on their own, fried or pickled. For those who cannot imagine their life without salad, smart housewives have found an option with boiled eggs and pickled onions. Original, tasty and spicy.

Products:

Eggplants - several fruits.
Salt, vegetable oil for frying.
Onion– 1 or 2 pcs.
Chicken eggs – 2 pcs.
Marinade – 2 tsp. sugar, 1 tbsp. l. vinegar 9%, 100 ml. water.
Mayonnaise for dressing.

Algorithm of actions:

The first stage is to boil the eggs until hard-boiled and prepare the pickled onions.
Peel the onion in a convenient way chop (salad with onion half rings looks beautiful). Place it in a bowl, cover with sugar, pour in vinegar and boiling water. Cover with a lid for 10 minutes.
The second stage is preparing the eggplants. Peel (some advise not to peel), cut into large strips. Add salt and leave for a while.
Press to release the juice, drain the liquid. Fry the blue ones in vegetable oil, preheating it (5 minutes). Cool.
Chop the eggs, squeeze the onion from the marinade. Mix with eggplants, season with mayonnaise. It is recommended to add a little salt and ground pepper.

A simple dish with an original taste is ready!

How to make eggplant and fresh onion salad

There are other, no less tasty, options for eggplant salads with fresh onions. And, if you add a tomato to their company, then relatives and friends, in general, cannot be torn away from the table.

Products:

Eggplant – 1 pc. medium size.
Tomatoes – 2-3 pcs.
Onions – 1 pc.
Refill – 50 ml. vegetable oil, 30 ml. vinegar 9%, 1 tsp. sugar, 0.5 tsp. salt, pepper
Dill.

Algorithm of actions:

According to this recipe, the eggplants need to be boiled, first peeled, washed and cut into cubes. Drain in a colander.
Cut the washed tomatoes directly into the salad bowl. Peel the onion, rinse, chop using your favorite method, and also add to the salad bowl. Add cooled eggplants.
Make the dressing by mixing all the ingredients (stir until the sugar and salt dissolve). Season the salad and mix gently. Top with chopped dill.

Quick summer salad is ready!

Eggplant and pickled onion salad recipe

In the following salad recipe, the main product will be eggplant, but pickled onions will play the main role. Spicy, spicy, alluring, everyone will definitely like it.

Products:

Eggplants – 2 pcs.
Vegetable oil for frying.
Boiled chicken eggs – 4 pcs.
Onions – 1-2 pcs. (for spicy lovers, you can take more).
Salt and ground pepper.
Parsley for decoration.
For the marinade – 1 tbsp. water, 1 tbsp. l. sugar, 2 tbsp. l. balsamic vinegar (if not available, replace with regular 9%).

Algorithm of actions:

Pickling onions is the first stage. Everything is traditional - clean, wash. You can use any cutting method - cubes, half rings, strips. For the marinade, mix boiled water with sugar (until dissolved), add vinegar, apple vinegar adds a light fruity aroma, balsamic vinegar changes the color of the onion. Marinating time is from 15 minutes.
Frying the eggplants is the second stage. Nothing complicated here either. Peel off the peel (it's too hard). Wash, cut. Cutting method: strips. Pour into a deep container and add salt. Leave it for a while. The little blue ones will release bitter juice, it needs to be drained. Fry in hot oil. Transfer to a plate and remove excess oil with napkins.
While the eggplants are frying, you need to boil the eggs for 10 minutes, adding salt, then they will peel better.
All that remains is to combine everything together in a salad bowl - eggs, squeezed onions and chilled eggplants. Add mayonnaise, mayonnaise sauce is even better, it is less fatty. Salt if necessary, as well as pepper.

Garnish the salad with washed and chopped parsley, and invite everyone to the table to taste this delicious summer masterpiece.

Simple eggplant and tomato salad

Many have noticed that seasonal vegetables appear in groups, for example, eggplant and tomato. For the farmer or worker Agriculture this means that they ripen at the same time, and for the housewife it is a signal that they can be cooked together. The blue one will add spice, and the scarlet tomato will make the dish beautiful. Here is one of the cute and simple recipes.

Products:

Eggplants – 2 pcs.
Onion (white) – 1 pc.
Tomatoes – 4 pcs.
Garlic – 5-6 cloves.
Sugar – 1 tbsp. l.
Salt to the taste of the hostess.
Dill or parsley (or both).
Vegetable oil.
Vinegar – 1 tbsp. l.

Algorithm of actions:

First prepare the eggplants traditional way– peel, cut into bars, add salt, leave for a while. Rinse again, squeeze out, blot excess moisture with a paper towel (napkin).
Peel and rinse the onion. Chop and place in vegetable oil heated in a frying pan. Sprinkle with sugar and fry until golden. Add eggplant to the onion, simmer until the vegetables are tender.
Rearrange vegetable stew into a salad bowl, let cool. Add washed and diced tomatoes, chopped herbs, and finely chopped garlic. Add salt, add vinegar, stir.

Serve the salad chilled; it goes well with meat and chicken.

How to make eggplant and sweet pepper salad

With the arrival of mid-summer, huge mountains of vegetables appear on the markets: purple eggplants, red tomatoes and colorful peppers. These vegetables not only go side by side in the market, they are good together in various dishes. Here is a recipe for a salad of blueberries and peppers, and this dish can be tasted immediately or rolled up for the winter (increasing the proportions).

Products:

Eggplant – 1 kg.
Carrots – 2 pcs.
Pepper – 3-4 pcs.
Red onion – 1-2 pcs.
Garlic – 5-6 cloves.
Sugar – 2 tbsp. l.
Vinegar – 2-3 tbsp. l.
Vegetable oil, salt and pepper to taste (for rolling 0.5 tbsp. oil per 3 kg of eggplants).

Algorithm of actions:

Start with eggplants. Peel the vegetables and boil for 5 minutes. Make transverse cuts and place under pressure. The excess liquid will go away, and with it the bitterness.
While the eggplants are under pressure, you can prepare the remaining vegetables. Peel the carrots and chop using a Korean carrot grater. Peel the pepper, rinse, cut into strips. Chop the onion into strips.
Combine all vegetables, pour vinegar, add pepper, salt, garlic, sugar. Heat the vegetable oil thoroughly in a frying pan and pour it over the vegetables. Place in the refrigerator to marinate (about 6 hours).

If you prepare this salad for the winter, then you do not need to put it in the refrigerator; on the contrary, put it in sterilized containers. Additionally sterilize and seal.

Delicious recipe for eggplant salad with mayonnaise

New harvest eggplants appear in mid-summer, hinting to housewives that it’s time to pick up favorite recipes or look for something new. Why not make an eggplant salad with mayonnaise using the following, simple and quick recipe.

Products:

Eggplants – 2-3 pcs. for a large family.
Boiled eggs – 4 pcs.
White onion – 2 pcs. (more is possible if the family loves spicy food).
Vinegar 9% – 2 tbsp. l.
Vegetable oil for frying eggplants.
Mayonnaise, salt.

Algorithm of actions:

The blueberries and onions need to be cut into very thin strips. The little blue ones, of course, need to be peeled, washed, and cut. Leave salted for a while, drain off the bitter juice.
Fry the eggplant strips in batches until tender in hot oil. Transfer to a plate lined with paper towels to absorb excess oil.
At this time, pour the onion with vinegar and leave to marinate.
Cut boiled, peeled eggs into the same thin strips as vegetables.
Mix vegetables in a deep glass salad bowl (pre-squeeze the onion to remove excess vinegar). Add salt and season with mayonnaise.

Summer will go with a bang with these salads!

Marinated eggplant salad recipe

Summer pleases housewives and household members with a rich harvest of fruits and vegetables, motivating the former to culinary exploits, and the latter to taste them. Eggplants are good because they are tasty both fried and pickled.

Products:

Eggplants – 1-2 pcs.
Sweet bell pepper – 3-4 pcs.
Onion – 1-2 pcs.
Garlic - a couple of cloves.
Parsley.
Vegetable oil – 0.5 tbsp.
Vinegar 9% (apple vinegar is possible) – 100 ml.
Boiling water – 50 ml.
Sugar – 1 tbsp. l., salt - 0.5 tbsp. l.
Salt for cooking eggplant – 3-4 tbsp. l.

Algorithm of actions:

You need to remove the bitterness from the blue ones, to do this, cut them in half, place them in hot salted water, and boil for 5 minutes. Cut the fruits into cubes.
Prepare the marinade - you will need crushed garlic, chopped parsley, salt and sugar, 9% vinegar and oil.
Prepare vegetables. Peel the pepper and onion. Wash the vegetables and cut into strips, preferably thin.
First add the onions and peppers to the marinade, and then the eggplants. Add chopped parsley and stir gently. Leave to marinate for several hours in a cool place.

Salad with fried eggplants

The following salad assumes that the eggplants are pre-fried. This way the bitterness goes away from them, they become a little drier with a tasty crust. Blue peppers, tomatoes and spicy onions will keep you company in the salad.

Products:

Eggplants – 1 pc. (large).
Onion – 2 pcs.
Bell pepper – 2 pcs. (large, juicy).
Tomatoes – 4 pcs.
Oil for frying eggplants.
Wine vinegar – 1 tbsp. l.
Pepper and salt, herbs.

Algorithm of actions:

Traditionally, peel the eggplants and cut them into circles. Sprinkle with salt, press with your hand and let it drain. Rinse, squeeze, fry on both sides in hot oil.
Wash the peeled onion and cut into strips. Wash the peppers, remove the stems and seeds. In another frying pan, fry the onion and one pepper.
The second pepper is placed raw in the salad. Cut the washed tomatoes.
Mix all the prepared ingredients together, season with wine vinegar (can be replaced with regular vinegar), oil, salt and pepper. Sprinkle generously with parsley.

The summer salad is ready!

How to cook eggplant salad in Korean

The technology of cooking vegetables in Korean has become widespread in last years. Carrots were the first to receive this honor, but now there are recipes for eggplants prepared in the traditions of the Land of Morning Freshness.

Products:

Eggplants – 1-2 pcs.
Tomato – 1 pc.
Hot chili pepper – 1 pc.
Onions – 1 pc.
Bell pepper – 1 pc.
Garlic – 4-5 cloves.
Coriander, basil.
Soy sauce.

Algorithm of actions:

As always, peel the eggplants, rinse and cut into strips. Add salt, press with your hands, remove the resulting juice.
Peel the onion, send under running water, chop. Peel the pepper, remove seeds and tails, cut into strips, wash and chop the chili. Wash the tomatoes, cut into cubes.
Start frying vegetables - heat the vegetable oil, first fry the onions, then add (continuing frying) tomatoes, sweet and hot peppers, at the end of frying add eggplants. You can lightly stew the vegetables, add seasonings, salt, and soy sauce to the salad.

Leave on the stove until it cools, unless, of course, you have the strength to wait for the moment of tasting because of the amazing aromas.

Baked eggplant salad recipe

Most often, when preparing eggplants, they are boiled or fried; in the first case, they can be watery, in the second, on the contrary, overdried. Ideal option may become baked. Below is a salad recipe in which the blue ones are prepared in exactly this way.

Products:

Fresh eggplants – 2 pcs.
Tomatoes – 3-4 pcs.
Greens – basil, parsley, dill.
Sweet bell pepper – 2 pcs.
Olive oil – 3 tbsp. l.
Lemon juice – 2-3 tbsp. l.
Sugar 1 tsp. (or a little less).
Salt, ground pepper.

Algorithm of actions:

Prepare the eggplants (peel, rinse, dry, cut into 2 parts). Wash the tomatoes, wash and peel the peppers.
Place all vegetables in the oven to roast. For tomatoes and peppers, 20 minutes is enough, eggplants – 40 minutes.
Remove the skins from the tomatoes and peppers and chop finely. Eggplants can be cut into larger pieces. Place the chopped vegetables in a deep container.
Add salt and sugar, lemon juice, olive oil, and more herbs.

The fragrant summer salad is ready, it's time to serve!

Delicious warm salad with eggplant

Summer always requires fresh vegetables and fruits, but sometimes you want to eat an unusual warm salad, and the world’s cookbook contains magical recipes. Using one of them, you can create a real gastronomic miracle with your own hands.

Products:

Beef – 300 gr.
Eggplants – 1 pc. medium size.
Carrots and bell peppers – 1 pc.
Soy sauce (real) – 1 tbsp. l.
Sugar – 1 tsp.
Vegetable oil (ideally olive oil).
Oil for frying.
Lemon juice – 1 tbsp. l.
Garlic – 2-3 cloves.
Greens (not for everyone).

Algorithm of actions:

Rinse the beef, dry with a paper towel, then cut into thin strips. Fry in olive oil.
Prepare the eggplant in the usual way - peel and wash. After cutting, add salt, press, and give time for the bitter juice to release. Drain it and add the chopped vegetables to the beef.
While the frying process is in progress, you need to prepare the carrots and peppers, peel, rinse, and chop (carrots are grated). Place them in the pan one at a time, first the carrots, then the peppers.
While the roasting process continues, prepare the salad dressing. Mix soy sauce with oil, lemon juice, salt, and sugar in a bowl. You can add greens here, or in a ready-made salad.
Place the beef and vegetables in a salad bowl, pour over the dressing, and stir. You can serve it immediately, you can leave it to cool and serve it in its classic form - chilled.

Eggplants require preparation - they are bitter, so you need to remove the juice. This is done in several ways: boil it in water with salt and put it on a sieve, salt it and leave it, then simply press it with a press to drain the juice.

Any summer vegetables – tomatoes, peppers, white and red onions – look great in an eggplant salad. You can experiment all summer, adding one or another vegetable, or even the entire vegetable stock available in the refrigerator.

Eggplants are always good; these vegetables are a great opportunity for gastronomic experiences and experiments, which always end in a delicious victory.

We look forward to your comments and ratings - this is very important to us!

Ingredients

2 eggplants;
1–2 cloves of garlic;
a handful of walnuts;
3 tomatoes;
150 g cheese;
a few sprigs of green onions.

Preparation

Cut the eggplants into small cubes and place in a frying pan with heated oil. Fry, stirring occasionally, for about 15 minutes. Pour in soy sauce, cook for a couple more minutes and cool.

Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all ingredients, sprinkle with pepper and garnish with chopped green onions.

bbcgoodfood.com

Ingredients

1 eggplant;
½ lemon;
½ red chili pepper - optional;
½ tablespoon of pomegranate juice;
1 clove of garlic;
2 tablespoons olive oil;
salt - to taste;
4 cherry tomatoes;
several sprigs of green onions;
½ red bell pepper;
½ green bell pepper;
several sprigs of mint;

Preparation

Poke several holes in the eggplant with a knife or fork and place on a foil-lined baking sheet. Roast at 200°C for 45–55 minutes until the skin has shriveled and the vegetable is very soft.

When the eggplant has cooled slightly, peel it and place in a colander. Press the vegetable lightly to release excess juice. Then cut it into large cubes into a salad dish.

Mix lemon juice, seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Pour half of the resulting dressing over the eggplant.

Add quartered tomatoes, chopped onions and finely diced peppers. Add the remaining dressing and stir to combine. Garnish the salad with chopped mint and pomegranate seeds and don't forget the olive oil.

iamcook.ru

Ingredients

salt - to taste;
1 eggplant;
2 tablespoons vegetable oil;
3 eggs;
¼ onion;
¼ bunch of parsley;
2 tablespoons of mayonnaise;
1 teaspoon of tomato paste;

Preparation

Boil the chicken in salted water until done. Remove the meat from the leg and chop into small pieces.

Peel the eggplant and cut into small cubes. Place them in a frying pan with heated oil, add salt and fry for a few minutes until soft. hard-boiled

Place chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley into a salad bowl. Add mayonnaise tomato paste, salt and pepper, mix and put the salad in the refrigerator for an hour.

4. Korean eggplant salad

Photo: Romashko Yuliia / Shutterstock

Ingredients

2 eggplants;
salt - to taste;
2 bell peppers;
1 onion;
2 carrots;
4–5 cloves of garlic;
2 tablespoons vegetable oil;
1 teaspoon sugar;
2 tablespoons soy sauce;
30 ml vinegar 9%;
1 teaspoon Korean carrot seasoning;
several sprigs of cilantro;
several sprigs of basil;
1 tablespoon sesame seeds.

Preparation

Cut the eggplants into thin long strips, add salt and leave for half an hour. Cut the peppers into thin strips and the onions into half rings. Grate the carrots for... Chop the garlic.

Rinse the eggplants and place them in a frying pan with hot oil. Fry, stirring occasionally, for about 10–15 minutes. Place the eggplant and fresh vegetables in a salad bowl.

Add sugar, soy sauce, vinegar and carrot seasoning. Mix thoroughly and refrigerate for 2 hours. Before serving, sprinkle the salad with chopped herbs and sesame seeds.

russianfood.com

Ingredients

1 eggplant;
1 onion;
2 tablespoons vegetable oil;
1 clove of garlic;
several sprigs of dill;
2 eggs;
3–4 cherry tomatoes;
1 tablespoon ;
salt - to taste;
ground black pepper - to taste.

Preparation

Cut the eggplant into medium cubes and the onion into thin half rings. Heat oil in a frying pan over medium heat and lightly fry the onion. Then add the eggplant to the onion, reduce the heat and cook for a few more minutes until the eggplant is browned and softened.

Using the flat side of a knife, crush the garlic, add to the vegetables and fry for another minute. Remove the pan from the heat, add the chopped dill and stir. When the vegetables have cooled, remove the garlic from them.

Boil the eggs hard and cut them into large cubes. Cut the tomatoes into quarters. Place the eggs and all the vegetables in a salad bowl, add mayonnaise, salt and pepper and mix.

bbcgoodfood.com

Ingredients

2 eggplants;
6–7 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
300 g canned or;
1 bunch of cilantro;
1 red onion;
1 teaspoon paprika;
1 teaspoon ground cumin;
1 teaspoon liquid honey;
1 lemon.

Preparation

Cut the eggplants into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and cook, turning occasionally, until softened and browned.

Cut the eggplant slices into quarters. Add chickpeas, chopped cilantro and finely chopped onion to them.

Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Season the salad with this mixture and refrigerate for several hours.

You can leave the salad for the whole night or even a day, then the ingredients will be even better saturated with the aroma and taste of the dressing.

christopherjamesclark.com

Ingredients

1 chicken breast;
salt - to taste;
1 eggplant;
4 tablespoons olive oil;
½ red bell pepper;
3 tablespoons of pine nuts;
¼ head of cabbage;
3 tablespoons sesame seeds;
1 lime;
3–4 tablespoons of water;
ground black pepper - to taste.

Preparation

Boil the breast in salted water until tender. Cut the eggplant into slices, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze out the liquid.

Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant pieces on both sides. Transfer them to a baking sheet lined with parchment and bake at 180°C for about 15-20 minutes until soft.

Cut the cooled eggplant, breast and bell pepper into small cubes. Lightly fry the nuts and chop the cabbage.

In a blender, blend sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until smooth. Place chicken, vegetables and nuts in a bowl and drizzle with sesame dressing.

povarenok.ru

Ingredients

1 eggplant;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
1 stalk of celery;
2 tablespoons lemon juice;
250 g canned pink salmon;
1 bunch of lettuce leaves;
150 g cherry tomatoes;
1-2 tablespoons of mayonnaise.

Preparation

Cut the eggplant into medium cubes and place in a frying pan with heated oil. Sprinkle with salt and pepper and cook, stirring occasionally, for about 10 minutes.

Pour lemon juice over the celery cubes. Lightly chop the pink salmon with a fork, after draining the liquid. Coarsely chop the lettuce leaves and cut the tomatoes in half.

Place all ingredients in a salad bowl, add mayonnaise and mix well.

Ingredients

2 eggplants;
salt - to taste;
3 tablespoons olive oil;
½ teaspoon whole cumin;
1–2 cloves of garlic;
2 tomatoes;
½ teaspoon ground red pepper;
½ bunch of cilantro;
½ lemon.

Preparation

Cut the eggplants into small cubes. Place them in a colander, add salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a frying pan and add the eggplants. Fry, stirring occasionally, until softened. Add cumin, minced garlic and red pepper and cook for a few more minutes.

Place the tomatoes cut into small cubes into the pan, stir and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.

prostyeretsepti.ru

Ingredients

1 eggplant;
salt - to taste;
500 g champignons;
2 tablespoons vegetable oil;
3 cloves of garlic;
¼–½ teaspoon ground ginger;
ground black pepper - to taste;
2-3 tablespoons of mayonnaise.

Preparation

Place thick eggplant slices in a pan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

Chop the mushrooms into the same cubes and fry in hot oil until golden brown. Combine cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and stir.

To diversify my daily diet, I often prepare salads based on eggplants. In general, all dishes made from it have taken root very well in my family. In addition to salads, we also make bombs and much more.

I always keep a few eggplant salad recipes on hand, which in my opinion are the most popular and never linger on the table. They turn out very tasty, healthy and cook very quickly. The products that make up them are known to everyone and are present in almost every kitchen.

So let's begin our culinary journey...

Now you will get acquainted with a truly unique eggplant salad, which tastes more like a mushroom one. What's the secret? You will find out further. It turns out very tasty and satisfying. And it takes very little time to cook.

To prepare such a salad you will need a minimum set of ingredients. Namely:

2 ripe eggplants;
5 boiled chicken eggs;
1 large or 2 medium onions;
2-3 tablespoons of mayonnaise;
1 tablespoon sugar;
a little salt;
sunflower oil;
vinegar.

Let's start by preparing the main ingredient. First cut the eggplants into circles and then into strips, as shown in the picture:

Transfer the cubes to a deep bowl and add 1 teaspoon of salt. It must be carefully distributed so that each piece is salty. It's better to do this by hand.

Why do we need this? If you neglect this procedure, the eggplants will become bitter in the salad. And this probably wasn’t part of your plans. The fact is that salt helps the pulp release water, along with which the substance that determines the presence of bitterness comes out.

Set the bowl aside for 20 minutes. Meanwhile, proceed to pickling the onions. It needs to be cut into half rings, separated the feathers with your hands and placed in a deep plate. Now add sugar and a little salt to it, about half a teaspoon. Pour in the required amount of vinegar and mix well. Now pour 1 cup of onion hot water and leave until completely cool.

Drain the eggplants in a colander and rinse with water. Let them sit there for a couple more minutes to drain off any excess liquid. Then heat a greased frying pan and fry the “blue berry” in it.

It is better to fry in several approaches so that there is no heap of eggplants. Otherwise, they may get wrinkled and it will turn out to be a mess. Once the pieces are soft, transfer them to a paper towel.

After a few minutes, when the paper has absorbed excess oil, transfer the eggplants to the salad bowl.

Cut the eggs into medium-sized slices.

The eggs also go into the salad bowl. Dry the pickled onions on a napkin and place in a common bowl.

Season with mayonnaise and lightly add salt. Stir and the salad is ready to serve.

Fried eggplants with mayonnaise in combination with other products taste very much like fried mushrooms. Don't believe me? See for yourself! Bon appetit!

Eggplant Heaven (Delicious Everyday Salad)

This puff salad It will be an excellent delicacy both at a family dinner and at a great celebration. The products for it are very simple and affordable. This delicious dish is quick and easy to prepare. With all this, it is enchantingly tasty, juicy and satisfying. We can talk about its merits for a long time, but it’s better to take it and try it.

Ingredients:

One eggplant;
2 medium onions or one large;
1 fresh carrot;
2 cloves of garlic;
2 tablespoons of mayonnaise;
2 tablespoons of fat sour cream;
1 processed cheese.

Cut the eggplants into strips.

Keep them in salted water for half an hour, and then tip them into a colander, this will remove unnecessary bitterness.

Fry the eggplant strips in oil until soft.

Cut the onion into half a half ring and fry until golden.

Grate the carrots on a medium grater.

Finely chop the garlic.

Cut the tomatoes into cubes.

Combine mayonnaise with sour cream. Add garlic there and mix thoroughly.

Pass the cheese through a medium grater.

Now it's time to assemble the salad. Place the cheese in the first layer in a round pan.

The second layer will be the eggplants.

Lubricate them with sour cream and mayonnaise sauce and place tomatoes on top. Then onion goes and grated carrots.

Apply more sauce and place another layer of eggplant on top.

You can decorate the top with fresh herbs.

It turns out very beautiful and extremely tasty. This salad is a must at every celebration. My loved ones simply adore him. Try it too.

Eggplant salad with tomatoes and garlic

This salad is very easy and quick to prepare, it is tasty and healthy. The only vegetables we need are tomatoes and eggplants, but the dressing will be very interesting and unusual. Having tried this salad once, all housewives take it into their arsenal and prepare it over and over again.

Ingredients:

4 small eggplants;
3 medium tomatoes;
garlic, about 4-5 cloves;
fresh herbs (dill and parsley);
3-4 tablespoons 6% vinegar;
1-2 tablespoons of soy sauce;
1 teaspoon granulated sugar;
oil for frying.

Cut the eggplants into slices, place in a deep bowl and sprinkle with salt. Leave the bowl for 20-30 minutes. Then they need to be washed and dried on a cloth.

As you know, eggplants absorb huge amounts of oil. This is not only uneconomical, but also very harmful. Therefore, I am sharing with you a life hack on how to avoid this. Eggplants, when sliced and ready for frying, need to be greased with oil in a bowl, and only then fry them in a dry frying pan. This way they will absorb less oil.

Drizzle the eggplants with oil and spread it with your hands. Place the frying pan on the stove; there is no need to grease it. Place the slices on a hot roasting pan.

You need to fry on both sides until soft and golden brown.

Cut the tomatoes into pieces. For salads, I usually divide them into large wedges.

For the dressing, mix finely chopped dill, garlic pressed through a garlic press, 1 teaspoon of sugar and 1 tablespoon of soy sauce. You can add a little ground black pepper for flavor, but this is optional. Try the resulting sauce. If you lack sweetness or, conversely, sourness, adjust to your taste by adding soy sauce or sugar.

Then add vinegar and about 100 grams of boiled water. Mix thoroughly and the dressing is ready.

Place tomato slices, eggplant slices in a salad bowl, sprinkle with chopped parsley and pour a little sauce over them. Reserve some dressing for serving.

Stir and you can serve the salad.

It turns out beautiful, original and very tasty. An interesting combination of ingredients in the dressing gives a spicy taste and unique emotions from the meal. Bon appetit!

Korean style eggplant

Spicy lovers, this recipe is for you! I myself love this salad and prepare it very often. It is especially suitable for barbecues at a picnic. But in another combination it is unusually good.

This salad can be prepared in just a few minutes. a quick fix. And the composition includes the most common ingredients that are often present in our kitchens. In general, tasty, healthy, fast and inexpensive. Try it!

Ingredients:

3-4 eggplants;
2 carrots;
1 red and 1 yellow pepper (you can use single-colored peppers, but multi-colored ones will look more original in the salad);
1 onion;
3-5 cloves of garlic, depending on size;
apple cider vinegar (can be replaced with table vinegar);
soy sauce;
oil for frying;
salt and sugar;
hot chili pepper;
black allspice;
ground coriander;
greens (in our case, parsley);
sesame seeds.

Wash vegetables and dry. Peel the carrots, remove the seeds from the peppers, peel the garlic and onions.

Cut the eggplants into strips approximately this size:

Soak them in salt water for half an hour and then dry them on a cloth.

The pepper should also be cut into strips.

It is better to pass the carrots through a grater with a special attachment for Korean carrots. If there is none, then just cut it with a knife.

Chop the onion into half rings. Finely chop the garlic. Chop the parsley too.

Fry the eggplant strips in oil until soft and slightly translucent.

Place prepared vegetables in a salad bowl, sprinkle with all the specified spices to taste, sugar, salt, sesame seeds. Add apple cider vinegar, about 2-3 tablespoons and the same amount of soy sauce.

Mix everything thoroughly. It is better to use Chinese chopsticks for this so as not to damage the delicate pieces of eggplant.

It is better to let the salad sit for an hour in the refrigerator before serving. It turns out simply very tasty. Help yourself!

Salad – eggplant with egg and pickled onion

I prepare this salad in several ways. We have already reviewed one of them in this article, but we will prepare the second one right now. As a change, we will make a layered eggplant salad with pickled onions and eggs.

It’s easy to prepare, it always helps me out when my family demands something tasty, but there’s absolutely no time and energy left after a hard day.

Ingredients:

4 eggplants;
2 medium onions;
1 lemon;
a little arugula;
salt;
a teaspoon of granulated sugar;
3-4 boiled eggs;
4-5 tablespoons of mayonnaise;
5-6 small tomatoes;

To ensure that the eggs retain their integrity during cooking, place them in a saucepan with warm water and add salt. Another proven secret is to place a tea saucer at the bottom of the pan.

As a rule, cooking dishes from eggplants always starts with them. After all, we already know that to remove the bitterness, they must stay in a bowl for half an hour, sprinkled with salt.

Therefore, wash them, remove the stem and cut into cubes.

Chop the onion into half rings and place in a bowl for marinating.

Add a pinch of salt, a teaspoon of sand, squeeze the juice of one lemon. Mix thoroughly and set aside.

Grind the arugula and combine with mayonnaise in a blender.

Fry the eggplants, free of bitterness and excess moisture, in a frying pan in oil.

Cut the tomatoes into 4 parts and also fry in a roasting pan.

The preparation is complete. Now we move on to assembling the layers for the salad. The eggplants are placed first on a flat plate, in an even layer. Please note that we will be laying out two layers, so do not put the entire amount of the ingredient in one layer at once.

Apply a mayonnaise layer on top. The second layer will be fried tomatoes.

Coat with sauce again. Chop the eggs into cubes and place next.

Place the pickled onion in a colander and spread in an even layer over the eggs.

Repeat all layers except onion. Crumbled eggs will be on top of the salad.

The cooking is over, and it’s better for the salad to rest in the refrigerator for a couple of hours.

Autumn is not only harvest time, when there are a lot of fresh and natural vegetables at home. This is also the time when you need to stock up on vitamins for the winter. These simple, but very tasty salads will help you with this.

Who doesn't love to eat delicious food?! And even when there is absolutely no time to cook, and there is no abundance of expensive products in the refrigerator, you can pamper your stomachs with tasty treats!

Create, cook, please your loved ones and tell us about your successes. All the best! See you soon!