Ingredients
- 2 eggplants;
- 1-2 cloves of garlic;
- a handful of walnuts;
- 3 tomatoes;
- 150 g of cheese;
- a few sprigs of green onions.
Cooking
Cut the eggplant into small cubes and place in a frying pan with hot oil. Fry, stirring occasionally, 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 the 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;
- a few sprigs of green onions;
- ½ red bell pepper;
- ½ green bell pepper;
- a few sprigs of mint;
Cooking
Poke a few 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 is wrinkled and the vegetable is very soft.
When the eggplant has cooled slightly, peel it and transfer to a colander. Press lightly on the vegetable to release excess juice. Then cut it into large cubes in a salad dish.
Mix the lemon juice, de-seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Drizzle half of the dressing over the eggplant.
Place tomato quarters, chopped onion and chopped small cubes peppers. Add the rest of the dressing and stir. 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 of vegetable oil;
- 3 eggs;
- ¼ onion;
- ¼ bunch of parsley;
- 2 tablespoons of mayonnaise;
- 1 teaspoon tomato paste;
Cooking
Boil the chicken in salted water until tender. Remove the meat from the leg and chop into small pieces.
Peel the eggplant and cut into small cubes. Put them in a frying pan with hot oil, salt and fry for a few minutes until soft. hard boiled.
Place chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley in a salad bowl. Add mayonnaise, tomato paste, salt and pepper, mix and put the salad in the refrigerator for an hour.
Ingredients
- 2 eggplants;
- salt - to taste;
- 2 bell peppers;
- 1 onion;
- 2 carrots;
- 4-5 garlic cloves;
- 2 tablespoons of vegetable oil;
- 1 teaspoon of sugar;
- 2 tablespoons of soy sauce;
- 30 ml of vinegar 9%;
- 1 teaspoon Korean carrot seasoning;
- a few sprigs of cilantro;
- a few sprigs of basil;
- 1 tablespoon of sesame seeds.
Cooking
Cut the eggplant into thin long strips, salt and leave for half an hour. Cut the peppers into thin strips, and the onion into half rings. Grate the carrots for. Mince the garlic.
Rinse the eggplants and toss into 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 of 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.
Cooking
Cut the eggplant into medium cubes, and the onion into thin half rings. Heat the oil in a skillet over medium heat and lightly sauté the onion. Then put the eggplant to the onion, lower the heat and cook for a few more minutes until the eggplant is browned and softened.
Crush the garlic with the flat side of a knife, add to the vegetables and saute 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.
Hard boil the eggs and cut them into large cubes. Cut the tomatoes into quarters. Place eggs and all vegetables in a salad bowl, add mayonnaise, salt and pepper and toss to combine.
bbcgoodfood.com Ingredients
- 2 eggplants;
- 6-7 tablespoons of 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 of liquid honey;
- 1 lemon.
Cooking
Cut the eggplant into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and fry, turning occasionally, until soft and golden brown.
Cut the eggplant slices into quarters. Add to them chickpeas, chopped cilantro and finely chopped onion.
Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Dress the salad with this mixture and refrigerate for several hours.
You can leave the salad all 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 of olive oil;
- ½ red bell pepper;
- 3 tablespoons of pine nuts;
- ¼ head of cabbage;
- 3 tablespoons of sesame seeds;
- 1 lime;
- 3-4 tablespoons of water;
- ground black pepper - to taste.
Cooking
Boil the breast in salted water until tender. Cut the eggplant into circles, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze the liquid out of them.
Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant slices 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 toast the nuts and chop the cabbage.
In a blender, combine sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until uniform consistency. Place chicken, vegetables, and nuts in a bowl and drizzle with sesame dressing.
povarenok.ru Ingredients
- 1 eggplant;
- 2 tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 1 stalk of celery;
- 2 tablespoons of lemon juice;
- 250 g canned pink salmon;
- 1 bunch of lettuce leaves;
- 150 g cherry tomatoes;
- 1-2 tablespoons of mayonnaise.
Cooking
Cut the eggplant into medium cubes and place in a frying pan with hot oil. Sprinkle with salt and pepper and cook, stirring occasionally, about 10 minutes.
Pour the celery cubes lemon juice. Lightly chop pink salmon with a fork, after draining the liquid. chop coarsely 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 of olive oil;
- ½ teaspoon of whole cumin;
- 1-2 cloves of garlic;
- 2 tomatoes;
- ½ teaspoon ground red pepper;
- ½ bunch of cilantro;
- ½ lemon.
Cooking
Cut the eggplant into small cubes. Put them in a colander, salt, mix and leave for half an hour. Then dry the vegetables with paper towels.
Heat the oil in a frying pan and put the eggplant in it. Fry, stirring occasionally, until they soften. Add cumin, minced garlic and red pepper and cook for a few more minutes.
Put the tomatoes cut into small cubes into the pan, mix 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 of champignons;
- 2 tablespoons of vegetable oil;
- 3 cloves of garlic;
- ¼-½ teaspoon ground ginger;
- ground black pepper - to taste;
- 2-3 tablespoons of mayonnaise.
Cooking
Place thick slices of eggplant in a saucepan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.
Chop the mushrooms in the same cubes and fry in hot oil until golden brown. Combine the cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and mix.
This delicious recipe hearty salad lovers will appreciate every day Uighur cuisine. A mixture of fried and raw vegetables gives the dish a special taste. The most time-consuming, the preparation of the main ingredient - eggplant. They must be fried in pieces, each turn over with a fork and carefully put in a salad bowl. We do not recommend pouring all the eggplants into the pan at once, when mixed, they will turn into porridge, but first things first.
Spicy eggplant salad- Ingredients:
Eggplant - 3 pcs.
Carrot - 1 pc.
Bulgarian red pepper - 1 pc.
Parsley - 1 bunch
Garlic, salt, sugar, ground red pepper, apple
Spicy Eggplant Salad - Recipe
Remove the stem from medium-sized eggplants. Cut in length into slices 0.5 centimeters wide. Then we cut each piece lengthwise into 2-3 strips and divide it across into cubes 5-7 centimeters long. We shift them into a deep cup, fill it with water and add a teaspoon of salt. Leave it like that for 10-15 minutes for the bitterness to go away.
At this time, prepare the rest of the ingredients for the eggplant salad. We chop carrots into thin strips 7-10 centimeters long.
Remove the stem and seeds from the bell pepper. Divide it into four parts and cut into thin strips.
Pour vegetable oil into a heavy bottomed pan or saucepan. We warm it up well and put the carrots. Cook over high heat, stirring. As soon as the strips become golden in color, take them out. You do not need to fry the carrots until fully cooked, it should be dense.
We throw the eggplants into a colander, let the water drain. We pour the blank on a cotton towel, wrap it, squeezing lightly so that the moisture is absorbed into the fabric. We spread one layer of eggplant in a pan and fry on both sides, until a beautiful golden brown color. Gently flip each piece with a fork. We shift the prepared vegetables into a bowl, add carrots and raw bell peppers.
We also squeeze 1-2 cloves of garlic through the press, tear the parsley leaves with our hands. Sprinkle, red pepper, a small pinch of sugar, pour 5 tablespoons apple cider vinegar. You can add soy sauce instead of salt. First, mix it with vinegar and sugar, then pour the dressing over the salad. Be aware that soy will slightly change the color of the dish. Gently mix all the ingredients with two spoons so that the eggplant retains its shape.
Prepare vegetables.
Wash the bell pepper and cut into two parts, remove the seeds and stem.
Cover a baking sheet with parchment, put the pepper on a baking sheet cut down and bake in an oven preheated to 200 degrees for 15 minutes.
Pour water into a saucepan, salt, put on fire. Bring the water to a boil, lower the eggplant slices into boiling water.
Throw the boiled eggplant in a colander to get rid of excess liquid.
Let the roasted peppers cool slightly and remove the skin.
Transfer the eggplant to a deep bowl. Peel the garlic and cut into thin petals. Add garlic to eggplant.
Then add chopped pepper.
Dress eggplant, bell pepper and garlic salad with oil, vinegar, soy sauce, lemon juice and black ground pepper mix well and refrigerate for a couple of hours.
It's so appetizing and very delicious salad from eggplant and bell pepper it turns out! I advise everyone!
Bon appetit!
Rarely eaten raw, except by vegetarians and raw foodists. As a result of this, they are not so often used in salads, but mainly main dishes, snacks and preparations for the winter are prepared from them. In salads, eggplant is most often used in baked or fried, so salads with them are classified as warm salads. Warm eggplant salads are especially popular in the Mediterranean countries, where they are prepared quite often.
With fried or baked eggplant, you can prepare salads by combining them with fresh vegetables, such as tomatoes, green peas, bell peppers, corn, onions, celery, spinach, cheeses different varieties, mushrooms, nuts. Often meat and sausage are used in such salads. warm salad with eggplant and pepper, the recipe of which I want to offer you, is prepared in a matter of minutes. It can be a great alternative to plain fried eggplant.
Ingredients for two servings:
- Bulgarian pepper - 2 pcs.,
- Eggplant - 1 pc.,
- Sunflower oil,
- lettuce leaves,
- Sesame grains
- Lemon juice,
- Salt.
Warm eggplant and pepper salad - recipe
Wash the eggplant. Cut them into slices 1 cm thick.
Heat sunflower oil in a frying pan. Put the eggplant on it. Sprinkle with salt.
Fry on both sides until golden brown. Cover the plate with napkins, then put the fried eggplant on it.
Wash the bell pepper. Cut it lengthwise. Remove the stem, remove the seeds. Rinse the pepper halves, then cut them into strips.
Place in skillet, season with salt. While stirring, fry the pepper for 2-3 minutes in sunflower oil.
Wash lettuce leaves. Lay them flat on a plate.
Scatter the bell pepper on top.
Warm salad with eggplant and pepper. Photo
Salad from fried eggplant, usually cooked 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 cheese to the salad.
In any case, a salad with fried eggplant will turn out awesome. And how many vitamins in one dish, just countless. And don't be put off by the fact that the eggplant is fried. If you do not add a lot of oil or even fry them in the oven, such a dish turns out to be low-calorie and even dietary.
And in order for the eggplant not to be bitter, it must be abundantly salted and left for 20 minutes. And you can pour salt water, this method will also take away excess bitterness.
How to cook fried eggplant salad - 15 varieties
Don't make this salad if you don't like it fried vegetables. Otherwise, he will become popular dish your family.
Ingredients:
- Eggplant - piece.
- Bulgarian pepper - 3 pcs.
- Peanut sauce
- Pine nuts = 50 g
Cooking:
Eggplant cut into strips and fried on vegetable oil. We clean the pepper from seeds and stalk. Cut into strips and fry. Mix the ingredients and season with peanut sauce.
It is unlikely that this salad will leave you indifferent. Fresh, crispy and very tasty.
Ingredients:
- Eggplant - 300 g
- Tomatoes - 300 g
- Sweet pepper - 400 g
- Greenery
- Bow -2 pcs.
- Garlic
Cooking:
Cut the eggplant into circles and fry them in vegetable oil on both sides. Pepper cut into random pieces. We cut the onion into thin half rings, and the tomatoes into large cubes. Finely chop the greens. Mix all the ingredients in a salad bowl. Salt the salad to taste and sprinkle our salad with lemon juice.
When you try this salad for the first time, you think that it is with mushrooms. Very tasty and tender.
Ingredients:
- Eggplant - 3 pcs.
- Eggs - 3 pcs.
- Onion -1 pc.
- Greenery
Cooking:
Hard boil eggs. Peel the eggplant and cut into cubes. Roast eggplant for a small amount oils. Onion cut into cubes. After cooling, cut the eggs into cubes. Mix all the ingredients and season with mayonnaise. Finely chop the greens. Let's decorate the salad.
The kids love this easy salad.
Ingredients:
- Eggplant - 2 pcs.
- Eggs - pcs.
- Tomato - 1 pc.
- Garlic - 2 pcs.
Cooking:
We cut the eggplant into cubes, do not remove the peel. Fried eggplant in oil. Boil eggs and cut into cubes. 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:
- Eggplant 3 pcs.
- Tomatoes - 2 pcs.
- Champignons - 300g
- Onion - 1 pc.
- Sour cream
- Walnut - 100 g
- Lemon juice - 2 tbsp. l.
Cooking:
Peel the eggplant and cut into cubes. Fry them in a little oil.
Eggplants are very fond of oil. Therefore, you always need a lot of it for frying 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. Onion cut into small pieces. Cut the mushrooms into slices and fry them with onions in a little 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 does not leave us a chance. It will become one of the family's favorite salads.
Ingredients:
Cooking:
Cut the eggplant into small pieces and fry, stirring constantly. At the end of frying, add soy sauce. Finely chop the nuts. Cut cheese and tomatoes into strips. Mix all the ingredients and season with butter and nuts.
This spicy salad you can even replace the second dish. The salad is very filling and high in calories.
Ingredients:
- Beef tongue - 200 g
- Eggplant - 1 pc.
- Bulgarian pepper - 1 pc.
- Marinated champignons - 150 g
- Green onion
- Onion - 1 pc.
- lettuce leaves
- Balsamic vinegar - 10 ml
- Soy sauce - 10 ml
- Sugar
- french mustard- 10 ml
Cooking:
Eggplant cut into longitudinal slices and fry in vegetable oil until tender. Then put the plates on a paper towel. Once they have cooled, cut them into slices. Peel the onion and pepper and cut into cubes. Fry the onion and pepper in a little 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 sharp and unusual.
Ingredients:
- Eggplant - 4 pcs.
- Carrot - 1 pc.
- Bow -1
- Bulgarian pepper - 2 pcs.
- Chili pepper - 1 pc.
- Soy sauce - 40 ml
- Garlic - 3 tooth
- Coriander
- Black pepper
- Red pepper
- Sesame
- Vinegar 70% - 10ml
Cooking:
Cut the eggplant into strips, mix with salt and mix well and mash. We send eggplants for 8 hours in the refrigerator. After that, we take them out and wash them well in 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 stem. Cut the pepper into thin strips. Carrots in Korean. Onion cut into thin half rings. Chop the chili pepper small pieces. Finely chop the garlic.
In a frying pan, heat up half a glass of oil and fry the eggplant. After we send them to a sieve to glass the oil. In the same oil we send coriander and black pepper. Now in spicy oil send the onion literally for 3-5 minutes. Add carrots to the onion. Leave for a while so that 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. Let's send the salad to the refrigerator for 12 hours.
At first glance, this is a complete and very hearty meal but no, it's just a salad.
Ingredients:
- Potatoes - 3 pcs.
- Sausages - 4 pcs.
- Zucchini - 0.5 pcs.
- Tomato - 1 pc.
- Bulgarian pepper -1 pc.
- lettuce leaves
- Ketchup - 50ml
Cooking:
Cut potatoes into circles. Fry potatoes in a pan. We remove the film of sausages and cut them into circles, fry in the same pan. Peel the zucchini and eggplant and cut into cubes. Then fry in oil. Pepper clean from seeds and cut into cubes. Cut the tomatoes into cubes. Wash lettuce leaves. Tear lettuce leaves into small pieces. Put vegetables and sausages on the salad. Dress the salad with ketchup.
Delicious and hearty salad for every day.
Ingredients:
- Eggplant - 2 pcs.
- Tomatoes - 2 pcs.
- Ham - 300 g
- Garlic
- Mustard
Cooking:
Cut the eggplant into large cubes.
If the cubes are small, the eggplant will turn into porridge.
Fry eggplant 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. We mix all the ingredients and season with our sauce.
This salad is worthy of a centerpiece on your table. Very tasty and satisfying.
Ingredients:
- Chicken fillet - 00 g
- Eggplant - 1 pc.
- Bulgarian pepper - 1 pc.
- Carrot - 1 pc.
Cooking:
Eggplant cut into strips. Salt and leave for 20 minutes. Then spread on a baking sheet and send to the oven for 15 minutes. Carrot cut in Korean. Pepper cut into strips. Fry the vegetables in a little oil.
Boil chicken meat and disassemble into fibers. Mix all the ingredients and season with mayonnaise.
You can add oil if you wish.
Vitamin and very delicious salad for lovers of simple dishes.
Ingredients:
- Eggplant - 1 pc.
- Cucumbers - 2 pcs.
- Tomatoes - 3 pcs.
- Feta - 100 g
- Onion -1 pc.
- Basil
Cooking:
Peel the eggplant and cut into slices. Pour oil into a frying pan, heat it up and fry the eggplant. Cucumbers are peeled and cut. Cut the tomatoes into cubes. After cooling, cut the eggplant into strips. Cut the onion into half rings. Decorate the salad with basil and feta cheese. Salt and pepper.
Everyone loves this salad for its simplicity and lightness.
Ingredients:
- Eggplant - 4 pcs.
- Tomatoes - 4 pcs.
- Onion - 1 pc.
- Feta cheese - 100 g
- Garlic
- Parsley
Cooking:
Peel the eggplant and fry on both sides until golden brown. Cut the tomatoes into large cubes. In a blender, chop the parsley, mint and garlic. Pour in oil and mix well. Onion cut into half rings. Put eggplants on a flat salad bowl, then onions, tomatoes and feta. Pour the dressing over the salad.
Bon appetit.
Ingredients:
- Pasta - 250 g
- Eggplant - 2 pcs.
- Onion -1 pc.
- Feta - 100 g
- Basil
Cooking:
Cut the eggplant into slices and fry in oil. Boil the pasta according to package instructions.
So that the pasta does not wind up, pour it with oil.
Onion cut into half rings. Cut the eggplant into strips. Let's mix all the ingredients. .salt and pepper to taste. Decorate the salad with cheese and basil leaves.
Autumn is the richest time of the year. Vegetables have just ripened and have not yet had time to spend their vitamins and useful trace elements. 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
Cooking:
First of all, let's send the chicken to boil in salted water. Meanwhile, peel the eggplant and cut into cubes. Fry eggplant cubes in a little oil. We cut the pumpkin into cubes and also fry in oil.
Cook the pumpkin to al dente, its crunch will add a special charm to the salad.
Cut the chicken into cubes and fry in oil with the addition of garlic.
Onion, tomatoes and pepper cut into very small cubes. And cut the cheese into large cubes.
Prepare the sauce, mix sour cream, sauce and mustard.
Mix all the ingredients and dress the salad with dressing.
