10; salad recipes from; eggplant - with; tomatoes and; other vegetables (11; photo)

10 recipes for eggplant salads - with tomatoes and other vegetables (11 photos)

Salad of eggplant, tomatoes, cheese and nuts

Ingredients
2 eggplants;
2 tablespoons vegetable oil;
2 tablespoons soy sauce;
1–2 cloves of garlic;
a handful of walnuts;
3 tomatoes;
150 g cheese;
ground black pepper - to taste;
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 few 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.

Salad with eggplant, bell pepper, pomegranate and spicy-sweet dressing

Ingredients
1 eggplant;
½ lemon;
½ reddish 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 reddish bell pepper;
½ green bell pepper;
several sprigs of mint;
½ lemon.
Production
Make several punctures on the eggplant with a knife or fork and place on a baking sheet lined with foil. Bake at 200°C for 45–55 minutes until the skin has shriveled and the vegetable is quite tender.

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 small diced peppers. Add the remaining dressing and stir. Garnish the salad with chopped mint and lemon seeds and don’t forget the olive oil.

Salad with eggplant and chicken

Ingredients
1 chicken leg;
salt - to taste;
1 eggplant;
2 tablespoons vegetable oil;
3 testicles;
¼ onion;
¼ bunch of parsley;
2 tablespoons of mayonnaise;
1 teaspoon of tomato paste;
ground black pepper - to taste.
Preparation
Boil the chicken in salted water until cooked. 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 couple of minutes until soft. Boil the eggs hard.

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

Korean eggplant salad

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.
Manufacturing
Cut the eggplants into narrow, long strips, add salt and leave for half an hour. Cut the peppers into narrow strips and the onions into half rings. Grate the carrots using a Korean carrot grater. Chop the garlic.

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

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

Eggplant, egg and tomato salad

Ingredients
1 eggplant;
1 onion;
2 tablespoons vegetable oil;
1 clove of garlic;
several sprigs of dill;
2 testicles;
3–4 cherry tomatoes;
1 tablespoon mayonnaise;
salt - to taste;
ground black pepper - to taste.
Production
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 couple more minutes until the eggplant is browned and softened.

Crush the garlic with the flat side of a knife, 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 stir.

Salad with eggplant, chickpeas and honey-lemon dressing

Ingredients
2 eggplants;
6–7 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
300 g canned or boiled chickpeas;
1 bunch of cilantro;
1 reddish onion;
1 teaspoon paprika;
1 teaspoon ground cumin;
1 teaspoon watery 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.

Salad with eggplant, chicken, cabbage and sesame dressing

Ingredients
1 chicken breast;
salt - to taste;
1 eggplant;
4 tablespoons olive oil;
½ reddish bell pepper;
3 tablespoons of pine nuts;
¼ fork 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 wash them and squeeze out the liquid slightly. 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 top with sesame dressing.

Salad of eggplant, canned fish and celery

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, draining the liquid first. Coarsely chop the lettuce leaves and cut the tomatoes in half.

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

Salad with eggplant, tomatoes and cheese

Friday, October 4, 2019

All eggplant lovers will love this delicious salad based on the usual recipe. Fried slices of blueberries, juicy tomatoes, tender cheese and fragrant garlic - an ideal combination for a frisky and satisfying snack.

I have to say that the proportions in this salad are not that important. You can add something more, and something less - the main thing is that you like it specifically for you. I advise you to constantly prepare mayonnaise with your own hands (at least according to this step-by-step recipe). Add your favorite fresh herbs too (I used parsley, but it would be great with basil).

Ingredients:

Making a dish step by step:

To make this simple and delicious salad, we will need the following ingredients: eggplant, tomatoes, cheese, mayonnaise, garlic, parsley, refined vegetable oil, salt and ground dark pepper.

Chop three fairly large (approximately 200 grams each) eggplants randomly, but not very finely. I cut lengthwise into 4 pieces, then crosswise into slices.

Transfer the eggplants to a bowl and add salt. Half a teaspoon of salt is enough for us, because cheese and mayonnaise are already quite salty. Stir the eggplants and leave on the table for 15-20 minutes. If you're not in a hurry, you can let the vegetables sit for even an hour.

During this period of time, the slices will be salted and the juice will release. To prevent the eggplants from splashing during frying, be sure to dry them with cardboard napkins or a towel.

It's time to fry the eggplant slices. It is better to cook this amount in two batches so that the vegetables brown and become soft, but at the same time retain their shape and do not fall apart. Pour a couple of tablespoons of oil into a frying pan (mine is 28 cm in diameter) (I use sunflower oil without aroma), heat it and fry half the eggplants over medium heat. Transfer the golden brown slices to a separate bowl, add oil and fry the other half of the vegetables.

Let the fried eggplants cool completely.

Meanwhile, chop three large tomatoes (about 150 grams each). The shape of the tenderloin is not so important - I like it when the tomatoes in the salad come in fairly large pieces.

A bunch of fresh herbs (in my case parsley) and a couple of large cloves of garlic need to be chopped.

Transfer the tomatoes to the cooled eggplants. We grate 150 grams of tasty cheese there (I have Russian, but you can take your own favorite) on a medium grater.

Season with mayonnaise (2 tablespoons of homemade mayonnaise is enough for us), herbs, and garlic. Salt and pepper to taste.

Eggplant salad

For salads, as well as for appetizers, we choose small, slightly unripe fruits. In most recipes, eggplants for salads are fried in vegetable oil. If you plan to fry eggplants, then do not forget to cut any fruit lengthwise or crosswise in advance and sprinkle with salt. Even if the blue ones are not bitter, do not skip this manipulation: after you wash off the salt, transfer the eggplants to a paper towel to remove excess water. Now you can safely fry without fear that the eggplants will absorb a lot of oil. Select other ingredients according to your own taste: sweet and hot peppers, tomatoes, olives, sweet onions and herbs. Lemon juice or yogurt is enough for dressing.

Baked vegetable salad with mushrooms and garlic dressing

What’s so good about this salad is that it can be used in different ways, depending on the tasks you face. If you need to prepare a side dish, create an appetizer on toast, or serve a warm salad for dinner, this salad is just right. For contrast,

Fried eggplant salad with fresh vegetables

Fried eggplants can be mixed with fresh vegetables to create a tasty, satisfying salad that can easily pass as a main course for dinner or lunch. Mayonnaise, sour cream or yogurt are suitable for dressing.

Warm salad with eggplant, tomatoes and zucchini

This warm vegetable salad of zucchini and eggplant can be served as a separate dish or as a side dish. If desired, season it with fresh herbs, a clove of garlic or sweet paprika. 1 tsp will also be a successful addition to a ready-made hot salad.

Eggplant salad with eggs and pickled onions

Fried eggplant salad with eggs is very easy to prepare. To do this, just fry the eggplants cut into cubes in oil, mix with boiled eggs and pickled onions. In some recipes, eggplant salad is seasoned with mayonnaise.

Warm vegetable salad with baked eggplants

For this vegetable salad, select eggplants of approximately 1 size, so that the finished warm salad looks more attractive. Salad dressing is prepared according to the usual recipe from the consistency of vegetable oil (preferably fragrant) with balsamic vinegar or.

Warm salad with eggplant and mozzarella cheese

A simple and harmonious-tasting salad that will be a good light dinner. It is prepared in a matter of minutes, looks beautiful and bright. To make this salad, take only the freshest vegetables and soft pickled cheese. .

Grilled eggplant salad with raspberries and feta cheese

The salad is quite ordinary, but the unusual combination of flavors gave my taste buds a pleasant shock. I didn’t even want meat later. This eggplant salad is suitable for a picnic or country lunch.

Warm salad of fried eggplants and peppers with tofu

Is your daily menu lacking brightness and color? Vary it up with unique salads! Recipes from Alexey Semenov, a member of the Russian Guild of Chefs, will help you add color to your diet and improve your mood for the whole day, for example, by cooking.

Stewed eggplant with grapes and hazelnut sauce

Stewed eggplant with grapes and hazelnut sauce is delicious. Naturally, the piquantness of the dish comes from the nutty smell, the sweetness of the grapes and the bitterness of the salad.

Eggplant salad with pine nuts

The main ingredient of this salad is eggplants fried in vegetable oil, to which are added grated cheese, chopped garlic and finely chopped fresh dill. Mayonnaise is used for dressing.

Warm eggplant salad with cheese

Fried eggplants are just some kind of parable. And at the moment it’s the season to have a blast. For the salad, eggplants are fried in advance and combined with cheese. .

section: Eggplant salad

Salad with eggplant and cheese

eggplants, cheese, garlic, sweet peppers, tomatoes, cilantro, regan, parsley, dill

section: Eggplant salad, Cheese salads

Eggplant and tomato salad

eggplants, tomatoes, sweet peppers, vegetable oil, dill or parsley, ground dark pepper and salt to taste.

section: Tomato salads, Eggplant salad

Eggplant salad with onions and peas

eggplant, onions, canned green peas, eggs, apples, mayonnaise, mustard, garlic, sour cream, vegetable oil, lemon juice, sugar, salt

section: Eggplant salad

Eggplant salad with garlic

eggplant, sesame oil, garlic, soy sauce, weijin extract, table vinegar

Roast eggplant salad with oyster mushrooms

oyster mushrooms, tomatoes, onions, tomato juice, eggplant, white table wine, olive oil, juice of 1 lemon, seasoning, salt, dark ground pepper

section: Mushroom salads, Eggplant salad

Eggplant salad with goat cheese

eggplant, vegetable oil, lettuce, goat cheese, wine vinegar, pepper, salt.

section: Cheese salads, Eggplant salad

Chinese-style eggplant salad with green onions

eggplant, vegetable oil, green onions, garlic, fresh ginger, chili pepper, soy sauce, brown sugar, vinegar (5%), water, salt, pepper

section: Eggplant salad

Eggplant salad

eggplant, garlic (grated), mayonnaise, yogurt, salt, pepper, parsley (chopped), pitta, raw vegetables cut into strips.

section: Eggplant salad

Eggplant salad with mushrooms

eggplant (small), olive oil, mushrooms, lettuce, cilantro (chopped), olive oil, sesame oil, soy sauce, vinegar, sugar, pepper.

section: Eggplant salad, Mushroom salads

Baked eggplant salad

eggplants, tomatoes, ground cumin, vinegar, vegetable oil, salt and sugar

section: Eggplant salad

Baked eggplant salad with sauce

eggplants, tomatoes, cumin and dark ground pepper, mustard, vinegar, vegetable oil, salt.

section: Eggplant salad

Boiled eggplant salad

eggplant, vegetable oil, reddish ground pepper, garlic, ground cumin, vinegar

section: Vegetable appetizers, Eggplant salad

Beetroot and eggplant salad

beets, vegetable oil, vinegar, eggplant, green onions (feathers), salt, pepper, parsley

section: Beet salads, Eggplant salad

Layered salad with eggplant

eggplants, tomatoes, garlic, mayonnaise.

section: Layered salads, Eggplant salad

Eggplant salad with mayonnaise

eggplant, onion, green peas (canned), egg (hard-boiled), apple, mustard, garlic, mayonnaise, sour cream, vegetable oil, salt, sugar and lemon juice

Eggplant salad with tomatoes

Hello, dear hostesses and owners! I would like to offer you now an extraordinary eggplant and tomato salad.

The combination is rare, original and very tasty.

It also contains other components that mix with eggplants so harmoniously that I consider the result super successful. Try it too.

Salad with eggplant and tomatoes

Ingredients for 1-2 servings:

Eggplant - 1 pc.
Egg - 1 pc.
Tomato - 1 pc.
Onion - 1/2 small onion.
Homemade mayonnaise.
Dill - optional.
Water + vinegar 9% 1:1 - for onion marinade.
Salt and sugar - 1/4 tsp. - also for onion marinade.

The eggplant must be washed and cut into not very thin cubes. I have an eggplant with snow-white skin of the delicious Bibo variety, without bitterness (I highly recommend it to everyone).

Modern black varieties of eggplant also already come without bitterness; soaking in salted water is mostly a thing of the past.

But, if you have bitter eggplants, then soak the cubes in salted water for 20 minutes, then drain the water - the bitterness will go away.

Next, we place the eggplant cubes in a frying pan with a small amount of oil. And cook over moderate heat until the vegetable is completely cooked and soft.

While they are frying, marinate the onions. To do this, cut it into narrow strips and place it in a comfortable container.

Fill the onion straws 1:1 with water and vinegar, add a little salt and sugar to this brine. Stir and leave for 10-15 minutes.

Pickled onions are quite tasty. It loses its cutting bitterness and pungency and becomes soft, juicy with a pleasant marinade taste.

Also, while the eggplant is frying, we have time to prepare the egg pancake. To do this, take one egg, scramble it and, adding a little salt, place it in a separate frying pan. Cut the finished pancake into strips.

To assemble the salad, the fried eggplants and egg pancake must cool completely. And you need to completely drain the marinade from the onions.

We chop the tomatoes randomly, but not very thinly, so that they do not let in a lot of water. If desired, tomato seeds can be removed. I left.

Mix the ingredients in one bowl.

Season with homemade mayonnaise. Either Greek yogurt or sour cream - at your discretion. This will also be very tasty.

I added a little more dill for flavor and beauty.

This is the salad I can make. It will be quite difficult for a person who has not seen how you cook to realize what is in this salad, but its taste will pleasantly surprise everyone.

To say it's delicious is to say nothing.

The eggplants taste very good in it, they are soft. And their taste is harmoniously intertwined with egg pancakes, juicy homemade tomatoes and soft pickled onions.

Try it, cook it, write to me in the comments if you like this option. Share the recipe on social networks. And see you in touch!