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 consumed 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 was 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

section: Korean cuisine, Eggplant salad

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 salads

A total of 33 recipes posted

“Special” salad of eggplant and cucumbers

An excellent summer-autumn salad of vegetables, eggs and herbs. Mustard adds a piquant taste. Can be served as a salad.

Ingredients

Eggplants - 2 pcs.
Mustard - 1 tsp.
Refined sunflower oil - 2 tbsp. l.
Cucumbers - 3 pcs.
Green salad – 6 sheets
Sour cream – 100 g
Salt - 1 to taste
Chicken eggs - 3 pcs.

Salad with eggplant, egg and hard cheese

The “blue” season is in full swing! Now I would like to offer you a tasty, satisfying salad with eggplant, eggs, etc.

Ingredients

Blue eggplants – 300 g
Mayonnaise - 3 tbsp. l.
Extra virgin olive oil - 2 tbsp. l.
Walnuts – 30 g
Salt - 1 pinch
Hard cheese – 50 g
Fresh dill – 5 sprigs
Garlic - 1 clove
Chicken eggs - 4 pcs.

Turkish eggplant salad

Eggplant is one of the most favorite vegetables and will always remain a regular in cooking. Eggplants are fried, steamed, cooked.

Ingredients

Blue eggplants - 3 pcs.
Natural yogurt - 5 tbsp. l.
Fresh cilantro - 1 bunch
Refined sunflower oil - 5 tbsp. l.
Walnuts – 70 g
Ground aromatic pepper - 1 pinch
Salt - 1 to taste

Snow-white eggplant salad with onions and eggs

A very ordinary salad, reminiscent of mushroom salads. The dish is hearty and tasty. You can cook it with any eggplant, but...

Ingredients

Snow-white eggplants - 2 pcs.
Mayonnaise - 2 tbsp. l.
Refined sunflower oil – 40 ml
Tomatoes - 2 pcs.
Salt - 2 g
Chicken eggs - 3 pcs.

Eggplant salad with pepper

Eggplant is a magical product. It absorbs different tastes and smells like a sponge. You can cook from this vegetable.

Ingredients

Blue eggplants – 600 g
Water - 2 l
Onion - 1 pc.
Refined sunflower oil - 2 tbsp. l.
Sweet pepper (Bulgarian) - 1 pc.
Sugar - 3 g
Pepper mixture - 3 g
Lemon juice – 30 ml
Salt - 3 pinch
Dry dill - 3 g
Garlic - 2 cloves

Warm salad with eggplants, cheese and tomatoes

In late summer and autumn, eggplant dishes are frequent guests on my table. I love this recipe for its simplicity and versatility. Dish.

Ingredients

Eggplants - 2 pcs.
Fresh parsley – 30 g
Tomatoes - 5 pcs.
Sea salt - 5 g
Hard cheese - 100 g
Garlic - 3 cloves

Vegetable salad with eggplant and feta cheese

I prepare this salad quite often, because it contains eggplants, and I love them very much. Salad replaces my lunch either.

Ingredients

Blue eggplants - 2 pcs.
Brynza – 50 g
Dried cilantro - 1 pinch
Onion - 1 pc.
Corn oil - 2 tbsp. l.
Refined sunflower oil – 30 ml
Sweet pepper (Bulgarian) - 2 pcs.
Tomatoes - 2 pcs.
Green salad - 1 bunch
Sugar - 1 tsp.
Khmeli-suneli mixture - 0.5 tsp.
Lemon juice - 1 tbsp. l.
Salt - 1 g
Soy sauce - 1 tbsp. l.
Garlic - 1 clove

Baked eggplant salad with tomatoes and Feta cheese

I found this salad on the Internet; it was prepared by chef Konstantin Ivlev. I have been following his work for a long time, to me.

Ingredients

Blue eggplants - 3 pcs.
Extra virgin olive oil - 2 tbsp. l.
Dry oregano - 1 pinch
Ground black pepper - 1 pinch
Fresh parsley - 0.5 bunch
Tomatoes - 4 pcs.
Salt - 1 to taste
Feta cheese – 200 g
Garlic - 4 cloves

Khorovats

Khorovats means shish kebab in Armenian. Vegetables are grilled over coals in the same way as meat, so they are served with salad.

Ingredients

Blue eggplants - 3 pcs.
Fresh cilantro - 0.5 bunch
Purple onion - 0.5 pcs.
Refined sunflower oil - 2 tbsp. l.
Sweet pepper (Bulgarian) - 3 pcs.
Ground black pepper - 1 g
Tomatoes - 3 pcs.
Salt - 3 g
Fresh dill - 0.5 bunch
Garlic - 1 clove

Zucchini, eggplant and tomato salad

A light, tasty, satisfying salad of zucchini, eggplant and tomatoes was my winner this year. Cook during vegetable season.

Ingredients

Blue eggplants - 1 pc.
Zucchini - 1 pc.
Extra virgin olive oil - 1 tsp.
Tomatoes – 200 g
Herbal salt - 1 pinch

Armenian eggplant salad

I'm here for you again with eggplant salad! This time in Armenian. A beautiful salad with a vibrant vegetable flavor. I prepared it for testing.

Ingredients

Blue eggplants – 200 g
Onion - 100 g
Refined sunflower oil – 50 ml
Sweet pepper (Bulgarian) - 2 pcs.
Ground black pepper - 1 g
Tomatoes – 200 g
Coarse salt - 1 tsp.
Fresh dill – 5 sprigs
Table vinegar 9% - 0.5 tsp.

Eggplant appetizer with Stracciatella cheese

Stracciatella cheese is not much less popular than buratta cheese. It is most often served with tomatoes and added to the freshest salads.

Ingredients

Snow-white eggplants - 1 pc.
Extra virgin olive oil - 1 tbsp. l.
Cherry tomatoes – 20 g
Herbes de Provence - 2 g
Stracciatella cheese - 100 g

Salad with eggplant and goat cheese

Summer is the time for everyday salads!! I love this time!! I prepare various salads, mainly vegetable ones. I like it best in the summer.

Ingredients

Blue eggplants - 2 pcs.
Snow-white onion - 1 pc.
Extra virgin olive oil - 3 tbsp. l.
Sweet pepper (Bulgarian) - 1 pc.
Ground black pepper - 2 pinch
Field salad (valerianella) – 50 g
Tomatoes - 2 pcs.
Yellow tomatoes - 2 pcs.
Arugula – 50 g
Salt - 3 pinch
Soft goat cheese – 100 g
Dark balsamic vinegar - 1 tsp.
Garlic - 3 cloves

Salad with red beans and eggplants

I offer a simple and tasty salad that can be prepared during the eggplant season. As it turns out, this vegetable mixes well.

Ingredients

Blue eggplants - 1 pc.
Mayonnaise - 2 tbsp. l.
Refined sunflower oil – 30 ml
Pickled cucumbers - 1 pc.
Ground black pepper - 1 pinch
Salt - 2 pinch
Hard cheese – 60 g
Dry reddish beans - 70 g

Salad with crispy eggplants. Video

Now we have decided to share with you 3 recipes for the most delicious summer salads. They can be served for a holiday or eaten at least.

Ingredients

Fresh green basil - 1 sprig
Blue eggplants - 1 pc.
Corn starch - 30 g
Purple onion - 1 pc.
Purple onion - 1 pc.
Mayonnaise - 30 g
Refined olive oil – 40 ml
Refined olive oil - 4 tbsp. l.
Fresh peppermint – 20 g
Cucumbers – 400 g
Sweet pepper (Bulgarian) - 1 pc.
Sweet pepper (Bulgarian) - 1 pc.
Ground black pepper - 0.25 tsp.
Ground black pepper - 1 pinch
Tomatoes - 3 pcs.
Tomatoes - 5 pcs.
Tomatoes – 400 g
Herbes de Provence - 1 tsp.
Iceberg lettuce – 4 pcs.
Iceberg lettuce – 4 pcs.
Sugar - 0.5 tsp.
Mixture of Italian herbs - 1 pinch
Salt - 1 to taste
Salt - 0.5 tsp.
Soy sauce – 40 ml
Feta cheese – 100 g
Fresh dill – 5 sprigs
Dark balsamic vinegar - 2 tbsp. l.
Garlic - 2 cloves
Garlic - 2 cloves

Spicy salad with eggplant and carrots

Those who love eggplants and who are not contraindicated in spicy and pickled dishes should like this light salad.

Eggplant salads

The “blue” season is in full swing! It's time to try a huge number of tasty and healthy dishes prepared from them, but, before all this, you first need to feed your household with vitamins - the golden rule of all housewives! And, of course, freshly prepared salads will help create this, in our case it’s eggplant salads. Now we will talk only about them.

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It is worth admitting that almost all of us occasionally prepare eggplant salads, using them mainly for winter preparations, but in vain! Eggplants are amazingly mixed with a large number of ingredients, and besides, they have not only a special taste, but also useful qualities.

To make salads, eggplants are not actually used raw; most often they are boiled, pickled or baked beforehand. It turns out that to prepare eggplant salads, you will need a little more time than making regular vegetable salads. Otherwise, eggplant salads are an ordinary and unpretentious dish that combines the splendor of tastes and smells from the collected together of ordinary ingredients available to any housewife.

Sun-ripened tomatoes, garlic, herbs - there’s so much of it all that there’s nowhere to put it? So, here’s the way out – put them in a salad with eggplants. It is easy to prepare, eats quickly, just a perfect dish for any day!

Eggplant salad with tomatoes and herbs

Ingredients:
2 eggplants,
2-3 tomatoes,
2 cloves of garlic,
1 bunch of cilantro,
½ onion,
vegetable oil,
salt, pepper - to taste.

Preparation:
Take young eggplant fruits to make a salad, cut them into small slices and cover with cool water to get rid of solanine, a substance that gives eggplants bitterness. After 10 minutes, drain the water, squeeze and fry the eggplant slices in a frying pan with vegetable oil until cooked. Meanwhile, cut the tomatoes into small slices, the onion into thin half rings, chop the garlic, and finely chop the cilantro. In a large salad bowl, combine all the prepared ingredients, add salt and ground black pepper to taste, stir - and the salad is ready! By the way, you can add a little wine vinegar to this salad if you wish. It will only emphasize the taste of the salad and make it brighter.

Bell peppers are not bad on their own, but in a salad with baked eggplants it’s something! Its smell and taste permeate all the ingredients, but it must be said that the eggplant does not disappear at all from this vegetable bouquet; it still remains the main “hero” of the salad.

Baked eggplant salad with bell pepper

Ingredients:
4 eggplants,
1 sweet bell pepper,
3 tomatoes,
1 onion,
2 cloves of garlic,
vegetable oil,
no matter what kind of greens - to taste,
cumin, salt, ground black pepper - to taste.

Production:
Select young eggplants with smooth, elastic skin. Prick any fruit in several places, place it on a baking sheet and bake in an oven preheated to 180ºC until soft. When they are ready, cool them, and then peel them and cut them into cubes. While the eggplants are baking, chop the onion, seeded bell pepper and tomatoes into similar sized cubes. Pass the garlic through a press. Then prepare the salad dressing. To do this, mix vegetable oil with cumin, ground black pepper and finely chopped herbs. Combine all the cooked vegetables in a large bowl or salad bowl, pour over the dressing, add salt to taste and stir well.

Eggplants and cheese, of two types, are delicious on their own. And if you add garlic, herbs, sour cream and mustard to them, you will get an indescribably tasty salad, which is a very harmonious dish. This salad is ready to decorate a formal table.

Salad “Eggplant and cheese parable”

Ingredients:
500 g eggplants,
100 g hard cheese,
50 g processed cheese,
3 cloves of garlic,
celery, parsley, dill - to taste,
100 ml vegetable oil,
200 g sour cream,
100 g mustard,
1 lemon,
salt, ground black pepper - to taste.

Preparation:
First of all, peel the eggplants, cut into thin slices and fry in a frying pan with heated vegetable oil. Mix sour cream, mustard, grated hard cheese, add spices. First put the fried eggplants on a napkin to remove excess fat, because, as you know, they absorb a lot of vegetable oil when frying, and then put them in a salad bowl, add finely chopped greens, garlic passed through a press, stir and pour the sauce over everything mass. Melt the melted cheese in a separate bowl and glaze the finished dish with it. Top this splendor with thinly sliced lemon slices arranged in the shape of a flower.

There are guests on the doorstep, and you really want to impress them with something new and unusual? Then the “Guest” salad is exactly what you need! While other family members are entertaining the guests with conversation, you are already cooking with all your might.

Eggplant salad “Guest”

Ingredients:
2 eggplants,
1 green apple,
2 hard-boiled eggs,
100 g canned green peas,
1 onion,
vegetable oil.
To make the sauce:
100 g mayonnaise,
3 cloves of garlic,
1 tsp.
mustard, 1 tsp.
lemon juice, salt, ground black pepper - to taste.

Preparation:
Cut the eggplants and onions into small cubes and simmer in vegetable oil until soft, then place in a salad bowl. Also cut the apple and eggs into cubes and place in a salad bowl together with canned peas. To make the sauce, mix mayonnaise with pressed garlic, mustard, lemon juice and salt and pepper. Season the salad with the prepared sauce and stir. You can go a little further if you want to be creative and add, say, chopped walnuts instead of an apple, it will also turn out very tasty.

Well, have you gotten the hang of it? Try the ceremonial salad, where the main ingredients are eggplant and chicken, their assistants are vegetables, and the highlight is pickled cucumber!

Eggplant salad with vegetables and chicken

Ingredients:

400 g eggplants,
200 g boiled chicken fillet,
1 large boiled potato,
1 boiled carrot,
1 pickled cucumber,
basil + favorite herbs and salt - to taste.
For dressing:
½ tbsp.
sour cream, 1 tbsp.
l. lemon juice, 1 tsp. mustard.

Preparation:
Remove the skin from the eggplants in a thin layer, cut them into random pieces and fry in a frying pan with heated vegetable oil, adding chopped basil. Place the finished eggplants with basil on a napkin to allow excess oil to drain off - and at the same time let them cool slightly. Meanwhile, cut the chicken, carrots, potatoes, cucumber into cubes, and chop the rest of the greens you choose to taste. Combine all the prepared ingredients with fried eggplants in a salad bowl. Prepare a salad dressing from sour cream, mustard and lemon juice, the taste of which you can adjust yourself by adding less of some ingredients, and a little more of some, to taste. Season the salad with the prepared consistency and serve it to the table as an independent dish that does not require any other additions.

Having prepared such salads with eggplants, you will not hesitate, any hunger will be laid to rest, and you will receive well-deserved praise from everyone who tries them.

Bon appetit and the latest culinary discoveries!

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.

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 consistency and put it in the refrigerator for several hours. You can leave the salad for the whole night (that is, in the dark) or even during the day, then the ingredients will be even better saturated with the smell and taste of the dressing.

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.