Salad from fried eggplant usually prepared with a variety of fresh vegetables. Combination soft eggplant And fresh vegetables gives a unique spicy taste. However, not everyone is ready to give up meat ingredients, so they will go well with fried eggplant. Moreover, for lovers of light and summer salads, you can suggest adding feta cheese or feta cheese to the salad.
In any case, the salad with fried eggplant will turn out awesome. And how many vitamins there are in one dish, simply countless. And don’t be confused by the fact that the eggplants are fried. If you don’t add a lot of oil or even fry them in the oven, this dish turns out to be low-calorie and even dietary.
And in order for the eggplant not to taste bitter, it is necessary to salt it generously and leave for 20 minutes. Or you can pour salt water, this method will also remove excess bitterness.
How to make fried eggplant salad - 15 varieties
Don't make this salad if you don't like it fried vegetables. Otherwise, he will become the most popular dish your family.
Ingredients:
- Eggplants - pcs.
- Bell pepper - 3 pcs.
- Peanut sauce
- Pine nuts = 50 g
Preparation:
Cut the eggplant into strips and fry on vegetable oil. We clean the pepper from seeds and stalks. Cut into strips and fry. Mix the ingredients and season with nut sauce.
It is unlikely that this salad will leave you indifferent. Fresh, crispy and very tasty.
Ingredients:
- Eggplants - 300 g
- Tomatoes - 300 g
- Sweet pepper - 400 g
- Greenery
- Onion -2 pcs.
- Garlic
Preparation:
Cut the eggplants into slices and fry them in vegetable oil on both sides. Cut the pepper into arbitrary pieces. Cut the onion into thin half rings and the tomatoes into large cubes. Finely chop the greens. Mix all ingredients in a salad bowl. Salt the salad to taste and sprinkle lemon juice over our salad.
When you first try this salad you think it’s with mushrooms. Very tasty and tender.
Ingredients:
- Eggplants - 3 pcs.
- Eggs - 3 pcs.
- Onion - 1 pc.
- Greenery
Preparation:
Boil the eggs hard. Peel the eggplants and cut into cubes. Fry the eggplants on small quantity oils Cut the onion into cubes. After cooling, cut the eggs into cubes. Mix all ingredients and season with mayonnaise. Finely chop the greens. Let's decorate the salad.
Kids really like this simple salad.
Ingredients:
- Eggplants - 2 pcs.
- Eggs - pcs.
- Tomato - 1 pc.
- Garlic - 2 pcs.
Preparation:
Cut the eggplants into cubes, do not remove the peel. Fry the eggplants in oil. Boil the eggs and cut into cubes. Let's pass the garlic through a press. Mix all ingredients and season with mayonnaise.
Bon appetit.
This dish may seem easy, but the first impression is always wrong. Once you try it you will understand how satisfying it is.
Ingredients:
- Eggplants 3 pcs.
- Tomatoes - 2 pcs.
- Champignons - 300g
- Onion - 1 pc.
- Sour cream
- Walnut - 100 g
- Lemon juice - 2 tbsp. l.
Preparation:
Peel the eggplants and cut into cubes. Fry them in a small amount of oil.
Eggplants love oil. Therefore, you always need a lot of it to fry eggplant. As a result, eggplants become very fatty. Therefore, it is best to keep them in the oven on a baking sheet. They will be baked, but not greasy.
Cut the tomatoes into cubes. Cut the onion into small pieces. Cut the champignons into slices and fry them with onions in a small amount of oil. Let's prepare the sauce. Mix sour cream, lemon juice, ground walnuts and salt. Mix the ingredients and season them with sauce.
The bright taste of this salad plus its simplicity leaves us no chance. It will become one of the whole family's favorite salads.
Ingredients:
- Eggplants - 3 pcs.
- Tomatoes - 3 pcs.
- Garlic - 3 teeth
- Cheese cheese - 200 g
- Soy sauce - 40 ml
- Walnut- 30 g
Preparation:
Cut the eggplants into small pieces and fry, stirring constantly. At the end of frying, add soy sauce. Finely chop the nuts. Cut the cheese and tomatoes into strips. Mix all the ingredients and season with oil and nuts.
This spicy salad You can even replace the second course. The salad is very filling and high in calories.
Ingredients:
- Beef tongue - 200 g
- Eggplant - 1 pc.
- Bell pepper - 1 pc.
- Marinated champignons - 150 g
- Green onion
- Onions - 1 pc.
- Lettuce leaves
- Balsamic vinegar - 10 ml
- Soy sauce - 10 ml
- Sugar
- French mustard- 10 ml
Preparation:
Cut the eggplants into longitudinal slices and fry in vegetable oil until cooked. Then place the plates on a paper towel. As soon as they cool, cut them into slices. Peel the onion and pepper and cut into cubes. Fry the onions and peppers in a small amount of oil. Boiled beef tongue cut into cubes. Let's prepare the sauce. Mix soy sauce, mustard, sugar and vinegar, mix well and season the salad with it.
Bon appetit.
Korean salads are very popular. They are moderately spicy and unusual.
Ingredients:
- Eggplants - 4 pcs.
- Carrots - 1 pc.
- Bow -1
- Bell pepper - 2 pcs.
- Chili pepper - 1 pc.
- Soy sauce - 40 ml
- Garlic - 3 teeth
- Coriander
- Black pepper
- Red pepper
- Sesame
- Vinegar 70% - 10ml
Preparation:
Cut the eggplant into strips, mix with salt, mix well and mash. Place the eggplants in the refrigerator for 8 hours. After which, we take them out and rinse them well. cold water. Fill with water and leave for 15 minutes, then squeeze them out with your hands.
We clean the pepper from seeds and cut off the stalk. Cut the pepper into thin strips. Carrots in Korean. Cut the onion into thin half rings. Grind the chili pepper into small pieces. Finely chop the garlic.
Heat half a glass of oil in a frying pan and fry the eggplants. Then we put them on a sieve to drain the oil. Add coriander and black pepper to the same oil. Now in spice oil let the onion sit for literally 3-5 minutes. Add carrots to the onions. Leave for a while until the carrots become soft. Now mix all the ingredients and mix well. Pepper and add half a tablespoon of vinegar. Mix well, add soy sauce and honey. At the end, add garlic and chili pepper. Place the salad in the refrigerator for 12 hours.
At first glance, this is a complete and very hearty dish, but no, it's just a salad.
Ingredients:
- Potatoes - 3 pcs.
- Sausages - 4 pcs.
- Zucchini - 0.5 pcs.
- Tomato - 1 pc.
- Bell pepper - 1 pc.
- Lettuce leaves
- Ketchup - 50ml
Preparation:
Cut the potatoes into rounds. Fry the potatoes in a frying pan. Remove the film from the sausages and cut them into circles and fry them in the same frying pan. Peel the zucchini and eggplant and cut into cubes. Then fry in oil. Peel the pepper from seeds and cut into cubes. Cut the tomatoes into cubes. Wash the lettuce leaves. Tear the lettuce leaves into small pieces. Place vegetables and sausages on the salad. Season the salad with ketchup.
A tasty and satisfying salad for every day.
Ingredients:
- Eggplants - 2 pcs.
- Tomatoes - 2 pcs.
- Ham - 300 g
- Garlic
- Mustard
Preparation:
Cut the eggplants into large cubes.
If the cubes are small, the eggplants will turn into mush.
Fry the eggplants in oil. Cut the tomatoes into cubes. Cut the sausage into cubes. Let's prepare the sauce. Mix mustard and mayonnaise, mix well and add garlic and pepper. Mix all the ingredients and season with our sauce.
This salad deserves a central place on your table. Very tasty and filling.
Ingredients:
- Chicken fillet - 00 g
- Eggplants - 1 pc.
- Bell pepper - 1 pc.
- Carrots - 1 pc.
Preparation:
Cut the eggplants into strips. Salt and leave for 20 minutes. Then place it on a baking sheet and put it in the oven for 15 minutes. We cut carrots in Korean style. Cut the pepper into strips. Fry the vegetables in a small amount of oil.
Boil the chicken meat and separate it into fibers. Mix all ingredients and season with mayonnaise.
If desired, you can also add oil.
Vitamin and very delicious salad IR for lovers of simple dishes.
Ingredients:
- Eggplant - 1 pc.
- Cucumbers - 2 pcs.
- Tomatoes - 3 pcs.
- Feta - 100 g
- Onion - 1 pc.
- Basil
Preparation:
We clean the eggplant and cut it into slices. Pour oil into a frying pan, heat it and fry the eggplants. Peel and cut the cucumbers. Cut the tomatoes into cubes. After cooling, cut the eggplants into strips. Cut the onion into half rings. Garnish the salad with basil and feta cheese. Salt and pepper.
Everyone loved this salad for its simplicity and lightness.
Ingredients:
- Eggplants - 4 pcs.
- Tomatoes - 4 pcs.
- Onion - 1 pc.
- Feta cheese - 100 g
- Garlic
- Parsley
Preparation:
Peel the eggplants and fry on both sides until golden brown. Cut the tomatoes into large cubes. Grind parsley, mint and garlic in a blender. Add oil and mix well. Cut the onion into half rings. Place eggplants on a flat salad bowl, then onions, tomatoes and feta. Pour the sauce over the salad.
Bon appetit.
Ingredients:
- Paste - 250 g
- Eggplants - 2 pcs.
- Onion - 1 pc.
- Feta - 100 g
- Basil
Preparation:
Cut the eggplants into slices and fry in oil. Boil pasta according to package instructions.
To prevent the pasta from getting too windy, pour oil over it.
Cut the onion into half rings. Cut the eggplants into strips. Mix all the ingredients. .salt and pepper to taste. Decorate the salad with feta cheese and basil leaves.
Autumn is the richest time of the year. The vegetables have just ripened and have not yet had time to waste their vitamins and useful microelements. Therefore, in the fall it is especially important to eat vegetable salads.
Ingredients:
- Chicken fillet - 200g
- Pumpkin - 200 g
- Eggplant - 1 pc.
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Cheese - 100 g
- Soy sauce - 20 ml
- Sour cream - 100 ml
- Mustard beans 100 ml
Preparation:
First of all, let's send the chicken to boil in salted water. Meanwhile, peel the eggplant and cut into cubes. Fry the eggplant cubes in a little oil. Cut the pumpkin into cubes and also fry in oil.
Cook the pumpkin until al dente; its crunch will add a special charm to the salad.
Cut the chicken into cubes and fry in oil with garlic.
Chop onions, tomatoes and peppers very small cubes. And cut the cheese into large cubes.
Prepare the sauce, mix sour cream, sauce and mustard.
Mix all the ingredients and season the salad with sauce.
More recently, Russian housewives had eggplants in the category exotic vegetables, today they have become an almost constant 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 are several to choose from popular recipes salads 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, he does not lose his character at all. interesting taste. 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. What sets off the bland boiled potatoes and eggs.
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 and cut it in a convenient way (a 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 original taste 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.
Fast summer salad 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 the usual 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 boiled water mix with sugar (until dissolved), add vinegar, add apple cider light fruity aroma, balsamic - 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. The cutting method is 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, even better mayonnaise sauce, 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 a farmer or agricultural worker, 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 and 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, chop them using a grater Korean carrots. 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 any 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 vinegar over the onion 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 delicious 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.
- Pepper hot chili- 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, place 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 onion, 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 more large pieces. Place the chopped vegetables in a deep container.
- Add salt and sugar, lemon juice, olive oil, more greenery.
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 something unusual warm salad, and in the world cookery book they are stored magic 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.
- Cook the eggplant in the usual way- clean, 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 in a bowl, lemon juice, salt, sugar. 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. Can be served immediately, or can be left to cool and served at classic look– 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.
How you want to feel summer in winter... Of course, many vegetables and fruits turn out to be unavailable. Despite this, despite winter table You can still make delicious salads. Wherein perfect time For culinary discoveries- summer. Every experienced and novice housewife can prepare an eggplant salad, adding pickled onions, mayonnaise and eggs.
The presented recipe is another option for using eggplant, which can be used for preparing appetizers, pickled dishes, pickles... This famous vegetable is ready to reveal the most pleasant facets of its taste if it is cooked correctly. Despite the simple ingredients of the salad, it promises to please. Plus, the dish can be prepared quickly and easily!
Cooking eggplants correctly: salad with onions and eggs
The following ingredients are used for the salad:
- 2 large eggplants (the approximate weight of one vegetable is 350 - 400 grams);
- boiled eggs (it is advisable to use 4 pieces);
- medium onion, which will subsequently be pickled;
- a couple of tablespoons of mayonnaise;
- high-quality vegetable oil, which will be needed for frying the eggplant;
- fresh parsley;
- ground black pepper;
- a small pinch of salt.
Ingredients for pickling onions:
- a glass of clean water;
- sugar;
- vinegar.
Once all the ingredients are in place, you can begin the culinary process.
How to pickle onions?
The process of preparing pickled onions is pleasingly easy.
At the very beginning, you should peel the onion and cut it very thin. If you can successfully cope with this task, the pickled onions should turn out delicious.
It is recommended to use balsamic vinegar for the marinade, as it has a pleasant and unobtrusive aroma and a delicate hint of taste. If desired, you can use regular 9% vinegar, but in this case its portion is reduced to one tablespoon.
You will also need a glass of regular drinking water (weight - 250 grams).
The next step is mixing all the ingredients on the basis of which you want to prepare pickled onions. All ingredients are thoroughly mixed. However, you should not be surprised if the marinade turns dark due to balsamic vinegar, which can be replaced with apple cider vinegar. Despite the more pronounced sourness.
After all the ingredients have been mixed, add the chopped onion to the marinade. It will take about twenty minutes to infuse. At this time, you can start preparing the salad. Of course, infusing the marinade will have a positive effect on the taste that should be noted in the dish.
How to prepare a salad?
It is best to take all the specified ingredients, as the eggplant salad will delight you with a unique taste.
First you can do the eggplants. They are thoroughly washed, after which they are wiped dry and cut into small, thin strips. In order to successfully cope with the task, it is best to proceed according to the following scheme: the eggplant is initially cut into circles 0.5 centimeters in size. The result is cubes. If you cut the eggplant correctly, its high-quality frying is guaranteed, thanks to which the salad will acquire harmonious shades of taste.
Place the chopped eggplant in a bowl. Add half a teaspoon of salt to it. Now you need to wait up to fifteen minutes, during which the eggplant will acquire a pleasant salty hue. In the allotted time, excess bitterness will have time to come out of the vegetable, which should be drained using a strainer.
After the specified time has passed, you need to take a frying pan, pour a little vegetable oil and lay out the strips of drained eggplant. The main component of the salad is fried until cooked and until golden brown crust. If you cut the eggplant thinly, it can be fried in the shortest possible time.
After frying, it is advisable to carry out additional processing of the eggplants, since you should be very careful with vegetable oil. To do this, it is advisable to use a small plate covered with a high-quality paper towel. If you place fried eggplants on a towel, the risk of preparing a greasy salad is completely eliminated.
So... What should I do next? You can strain the marinade from the onions, because the eggs should be cooked and the eggplants should cool. During the short break allotted for working with the onion marinade, it becomes possible to move on to further stages of preparing a delicious salad.
It is advisable to cut boiled eggs into thin strips. In this case, they will delight you with their harmonious taste.
For the salad, you should use mayonnaise, which you can buy in the store or prepare yourself. If you decide to buy mayonnaise, you should carefully study its composition and date of preparation, make sure that the fat content is at least 67%. If you need to cook homemade mayonnaise, it is best to use chicken yolks or quail eggs, since such a base guarantees a reduction in fat content while maintaining a pleasant taste.
So, an important stage begins - combining cooled fried eggplant slices, pickled onions, chopped boiled eggs. You should add finely chopped greens to the salad (it is best to use cilantro or parsley), which can transform the taste of the dish and add new pleasant shades.
Now you need to season the salad with mayonnaise. A harmonious taste will be acquired thanks to ground black pepper and salt. If desired, you can add ground coriander if it has already managed to gain a positive impression of itself and take its rightful place in the culinary cabinet. At the same time, it is recommended to carefully monitor the amount of spices added to the salad.
Now you can try it...
How did the dish turn out?
From the first moments you can notice the beauty of the salad. If you want to transform it, it is advisable to use a sprig of any greenery (for example, parsley).
The salad will only turn out tasty if the eggplants are properly processed. Salt and a short wait after salting will eliminate excess bitterness. Of course, you need to first get rid of excess vegetable oil by drying the fried main component with a paper towel. If you managed to successfully cope with both tasks, the salad will certainly delight you with its harmonious taste and lack of fat content.
The dish turns out to be very satisfying. This is due to the presence of fried eggplant and eggs. At the same time, pickled onions provide spicy notes, so this ingredient guarantees an interesting and original taste.
The salad is prepared easily and quickly. In addition, it does not require significant financial investments. Despite these initial benefits, the taste turns out to be delicious. The salad will certainly take its rightful place among various favorite dishes.
How to choose the right eggplants?
What should you pay attention to when trying to choose the most delicious and high-quality eggplant?
Selection tips:
- stale fruits are brown in color. Such unpleasant manifestations can occur in any area of the fruit, so visual inspection becomes very important;
- A quality ripe vegetable will look lighter in appearance than it actually weighs. For this reason, it is advisable to weigh the eggplant in your hands and then on a scale. If desired, you can compare several fruits. It should be noted that one vegetable 15 centimeters long should weigh about 0.5 kilograms;
- Visual inspection is the main part of the inspection. The fruit should look perfect. Any scratches, stains, cuts, dents are not allowed. It is important to remember that spots and specks are a feature of some varieties, so they may not be a flaw;
- the skin should be carefully examined. It is desirable that it be smooth and shiny. Any cracks, wrinkles, dullness of the shade indicate the low quality of the selected fruit;
- The final stage of testing is to carefully feel the vegetable with both hands. Soft spots are a bad sign, on the basis of which you should refuse to purchase the selected vegetable.
High-quality eggplant is a guarantee of successful preparation of a delicious salad, which should win only the best reviews about itself.
Hello dear readers. Summer is in full swing, it's hot and sunny here. In summer there are a lot of ripe and fragrant fruits, berries, and a lot of vegetables. We have eggplants on sale. We love eggplant dishes, so today I will prepare an eggplant salad with egg, tomato and cheese. There is no meat or fish in the salad; this dish is vegetable, but incredibly tasty. We prepare this dish very often during the season. I wrote in the title that if you cook this dish once, you will cook it constantly, because that’s how it is. If you love eggplant, you'll love this salad.
There is already one on the blog, with egg and mayonnaise, this is a hit of the summer season, we have been preparing the dish for several years. You can see the recipe, there is detailed description and step-by-step photographs.
Prepare quickly, easily, affordable and very simple products! In the summer, you don’t really want to cook or stand at the stove. On hot days, you don’t want meat and fish either. When you have a lot of fresh vegetables, you can prepare vegetable salads.
By the way, not so long ago, I prepared a puff pastry, hearty and light. And today, I’m sharing the recipe for another masterpiece.
Eggplant salad with egg, tomato, cheese, mayonnaise - you'll lick your fingers
This recipe is very tasty, believe me, if you, like me, love vegetables, cheese, eggs, you will cook this salad all the time. Because eggplant salad with egg and mayonnaise is truly delicious.
- 2 eggplants (I have about 300 grams)
- 100 grams of hard cheese (I have Russian)
- 3 eggs
- 3-4 pcs. tomatoes
- 1-2 cloves of garlic
- 2 tbsp. tablespoons vegetable oil for frying eggplants
- 3-4 tbsp. spoons of mayonnaise (I have 67%)
- Ground black or white pepper (optional)
- Greens (dill, parsley, cilantro, optional)
How many servings? This amount of ingredients makes 4 servings of salad.
Product preparation:
Let's prepare the food, wash the eggplants and tomatoes.
Eggs should be hard-boiled, cooled and peeled.
Peel the garlic. I took 1 clove, the taste of the salad is not spicy, but piquant, so I add 2 cloves each to make it even richer.
Children love this salad, if I prepare it for children, I add 1 small clove of garlic.
Cooking process:
Having prepared the ingredients, we proceed to preparing a salad of eggplants, eggs and tomatoes.
1. I cut the eggplants into strips. I have small eggplants, I cut them in half, then each half in half again, and cut into strips. Approximately from 0.8 mm to 1 cm.
Advice! There is no need to peel the eggplants, otherwise they will turn into puree when frying. Don't cut the eggplants very finely.
2. Transfer the eggplants to a bowl, add salt, stir, and leave for 20 minutes so that they release their juice. I do this so that the bitterness goes away.
3. Meanwhile, you can cut the eggs into strips. To do this, I cut the egg in half, and then in half again and cut into strips.
4. Hard cheese I also cut it into strips. I have Russian cheese, you take the one you like best.
5. Meanwhile, the eggplants have released their juice. I squeeze the eggplants with my hands to remove the juice.
6. Pour a few tablespoons of vegetable oil into the frying pan, turn on the heat and lay out the eggplants, which I previously squeezed out the juice.
7. Fry the eggplants over medium heat until cooked.
8. Transfer the prepared fried eggplants to a plate. Let it cool. It is advisable to place a paper towel on the bottom of the plate to remove excess vegetable oil.
9. I cut the tomatoes into the most last resort so that they don't let in the juice. I cut the tomato in half, remove the middle, and cut into strips.
Advice! Personally, I cut all the ingredients into strips, but you can cut them into cubes. I like it in straws, it makes the finished dish more beautiful!
11. I put eggplants, tomatoes, eggs, cheese on a plate, or in a bowl, still mix everything.
I'm posting each one separately to show you all the ingredients, since the recipe for salad with eggplant, tomato and egg is not only delicious, but can also be beautifully served on the table.
If I'm cooking for the family, I mix everything in a bowl.
I season the salad with mayonnaise, you can use store-bought or homemade.
I add chopped garlic to the salad, or any greens you like.
As for ground black pepper, sprinkle on the eggplant and tomato salad, if desired. I don't use ground black pepper, nor do I use dry herbs or seasonings. He already has pleasant taste, and I didn’t want to spoil it with spices.
12. Mix the salad and serve. You won’t believe it, the whole family came running to the aroma of the dish. Having abandoned the soup, we started on the salad. The aroma of garlic and the spicy taste of the salad will not leave anyone indifferent. Well, where would we be without a photo session?
Advice! If you don’t want to season the salad with mayonnaise, then season it with yogurt, sour cream, ayran, or thick kefir. The taste will, of course, be different. In my opinion, it tastes better with mayonnaise.
The salad is very filling, bright and tasty. The unique taste and aroma of the salad is liked not only by us, but also by our friends. That’s why I say so boldly that it’s delicious! So yummy you'll lick your fingers.
Recipe for Red Sea salad with crab sticks and red pepper - video
Fried eggplant salad with egg- simple in composition and preparation, but amazing tasty dish, which can be served on both weekdays and holidays. The eggplant in this salad tastes very much like mushrooms. Try it, the dish is extremely tasty and interesting!
Ingredients
To prepare fried eggplant salad with eggs you will need:
boiled eggs - 2-3 pcs.;
onion (large) - 1 pc.;
eggplants (small) - 3 pcs.;
vinegar 9% - 2 tbsp. l.;
salt, freshly ground black pepper - to taste;
mayonnaise - 2-3 tbsp. l.;
vegetable oil for frying eggplants.
Cooking steps
Cut the onion into thin half rings, pour boiling water for 30 seconds, then drain the water. Pour vinegar into the onion, stir and leave to marinate for 20 minutes.
Squeeze the eggplants and fry in vegetable oil until golden brown (7-10 minutes), remembering to stir occasionally.
Place the eggplants in a bowl and cool. Add chopped eggplants boiled eggs and pickled onions.
Salad of fried eggplants, eggs and onions, salt and pepper, add mayonnaise.
Mix the salad thoroughly and refrigerate for 20-25 minutes.
Place an unusually delicious salad of fried eggplants with eggs in a salad bowl, garnish with herbs and serve.
Enjoy your meal!
