How to make eggplant and pepper salad. Bulgarian eggplant and pepper salad

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Herbs

Prepare vegetables.

Wash the bell pepper and cut it into two parts, remove the seeds and stem.

Line a baking tray with parchment, place the peppers cut side down on the baking sheet and bake in an oven preheated to 200 degrees for 15 minutes.

Pour water into a saucepan, add salt, and put on fire. Bring water to a boil, place eggplant pieces into boiling water.

Place the boiled eggplants in a colander to remove excess liquid.

Cool the baked peppers slightly and remove the skins.

Transfer the eggplants to a deep plate. Peel the garlic and cut into thin petals. Add garlic to eggplants.

Then add chopped pepper.

Season the eggplant, bell pepper and garlic salad with oil, vinegar, soy sauce, lemon juice and ground black pepper, mix thoroughly and refrigerate for a couple of hours.

This is such an appetizing and very tasty eggplant and bell pepper salad! I recommend it to everyone!

Bon appetit!

Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.

Eggplants 3 kg
Onions 1 kg
Bell pepper 1 kg
Garlic 0.5 kg
Dill (very large bunch)
Vegetable oil for frying (how much eggplant will take)
Marinade for 1 liter jar
Sugar 2 tablespoons
Salt 1 tablespoon
Vinegar 70% 1 teaspoon
Boiled water at room temperature (as much as will fit in the jar)

Wash the eggplants, cut into 3 cm slices. If desired, you can peel the eggplants.

Fry the eggplants in a large amount of vegetable oil until golden brown.

Cut the onion into rings. Approximately 1.5-2 cm.

Bell pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm slices.

Cut the garlic into slices.

Finely chop the dill.

Sterilize jars with lids in advance. Place fried eggplants at the bottom of the jar.

Then a layer of onions.

Then bell pepper.

Sprinkle with garlic and herbs.

And so repeat a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.

Add boiled water at room temperature.

Cover the jars with lids and place in a saucepan for “wet sterilization.” Place a towel on the bottom of the pan, place the jars, add ½ part of the water and put on fire. For 40 minutes.
Screw on the lids and cover the jars with a warm blanket until the jars cool completely.

Recipe 2: pepper and eggplant salad for the winter (step by step)

3 kg eggplant,
2 kg red bell pepper,
1 bunch of parsley (medium),
200 g garlic,
300 g vinegar 9%,
300 g sunflower oil,
2 tablespoons salt,
1.5 cups sugar.

Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.

If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.

Add finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.

Recipe 3, simple: eggplant and sweet pepper salad

This is one of the many interpretations of the well-known salad. An appetizing mixture of vegetables can complement any dish. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

Bell pepper – 300 g
Eggplants – 300 g
Tomatoes - 2 pcs.
Vegetable oil - ¼ tbsp.
Salt - 1 tsp.
Sugar - 1 tsp.
Vinegar 9% - 1 tsp.

Rinse the eggplants. Remove fruit stems. Cut the vegetables into small cubes. Place the eggplant pieces in a bowl. Add ½ tbsp. salt, mix. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove the fruit stems from the peppers. Remove seeds from vegetables. Cut the peppers into large strips. If you want to make the salad spicier, you should add a few pieces of chili to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry bell peppers in it until golden. Lightly squeeze the blue slices with your hands. Add them to the container with pepper. Stir and cook over medium heat for 10 minutes.

Peel the tomatoes. Cut out the rods. Chop the tomatoes into large pieces. Place in blender. Add sugar and salt. Pour in vinegar. Grind the ingredients until a homogeneous mass is formed.

Pour the resulting tomato sauce over the roasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.

Sterilize the glass jar and iron lid. Place the hot salad in a dry container, filling it to the brim of the neck. Cover the jar with a lid. Carefully roll it up with a key for preservation. Cover the glass container with a warm jacket. Leave until completely cool. Ready preserves should be stored in a cool, dry place. Bon appetit!

Recipe 4: winter salad of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of ingredients, thereby getting twice as much in the output.

eggplants - 3 pcs.
tomatoes - 3 pcs.
sweet bell pepper - 3 pcs
garlic - 3 cloves
chili pepper - 1/3 pcs
table salt - 2 tbsp.
sugar - 1 tbsp.
vinegar - 2 tbsp.
vegetable oil - 100 ml
allspice peas – 5 pcs.

Prepare all the ingredients required in this recipe to create a delicious winter eggplant dish at home.

Now bring the vegetables to the required condition and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Place the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.

Meanwhile, work on the tomatoes. Wash them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides. After this, rinse the vegetable under water on both sides. It must be washed both inside and outside. Now cut the pepper into longitudinal strips.

Peel the onion, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.

Place all the prepared vegetables along with the eggplants in one cast iron pan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice, and turn the heat down a little. Cook the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mixture, and then stir everything a couple of times. Place the hot eggplant salad in pre-sterilized jars. Then cover the workpieces with lids, and then send them for re-sterilization, which should take thirty minutes.

Roll up the lids of sterilized jars with vegetables using a special seaming machine. After this, be sure to check the rolled-up blanks for leaks. Turn the jars upside down and cover with a blanket until cool.

The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and the whole composition is in one jar. Bon appetit!

Recipe 5: winter salad from eggplants and sweet peppers

When preparing vegetables, you should definitely prepare a salad for the winter from eggplants, sweet peppers and tomatoes - I’m posting the most delicious recipe for you below. In addition to the above ingredients, you can add other vegetables to the salad according to your taste, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices and herbs. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.

2 eggplants,
2 onions,
2 sweet peppers,
2 tomatoes
50 ml vegetable oil,
1 tbsp. l. salt,
2 tbsp. l. Sahara,
4-5 cloves of garlic,
30 ml table 9% vinegar,
spices and spices as desired.

In general, vegetable salad with eggplants is quite simple to prepare. First you need to take medium-sized, preferably young, vegetables and cut off the stalks. Then wash the eggplants thoroughly and cut into cubes or strips.

Now it’s the turnip’s turn. Here everything follows the usual procedure: remove the husks, chop not too finely.

Any sweet pepper (kapi, bell pepper) needs to be washed, cut out the stalks and remove the seeds, then cut as desired, but not too large.

Pour a couple of tablespoons of vegetable oil into a saucepan or regular pan, add eggplant pieces, sweet peppers and onions. Immediately turn the heat to low and stir the vegetables until a small amount of juice comes out.

While the first portion of vegetables is stewing, prepare the tomatoes and garlic. Here, too, everything follows the traditional procedure - wash and cut the tomatoes into cubes, peel the garlic and chop it with a sharp knife.

After 10 minutes of stewing the eggplants, add the tomatoes and garlic to the pan and stir.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.

Place the eggplant salad in sterile jars and secure with sterile lids. Jars can be sterilized quickly and easily in the oven.

For the first couple of days, keep the preparations in sight, covering them with a warm blanket. After two days, making sure that the salad is sealed tightly and the lids are not swollen, you can move it to a cool, dark place.

Recipe 6, step by step: eggplant, carrot and pepper salad

Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.

Eggplants – 1 kg
carrots – 200 g
bell pepper – 300 g
onion – 250 g
tomatoes – 400 g
garlic – 1 head
parsley – ½ bunch
hot pepper – 2 pcs.
vegetable oil – ½ tbsp.
sugar – 1.5 tbsp. l.
salt – 2 tbsp. l.

The first step is to deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.

Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.

Dip tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.

Remove seeds and stems from bell peppers. Cut the peppers into medium-sized cubes.

Peel the bulbs. Finely chop the onion with a knife.

Rinse the parsley and hot pepper. Separate the greens from the stems. Place the parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.

Grind parsley, pepper and garlic in a blender. Grind the mixture until a homogeneous spicy paste is formed.

Pour vegetable oil into a deep frying pan (or thick-walled pan). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.

Add onion to the pan. Place a layer of carrots on top and then bell peppers.

Distribute the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish needs to be stirred periodically.

Place the salad in sterilized jars. Seal the containers with boiled lids. Turn it over and put it under a blanket until it cools.

Recipe 7: winter eggplant salad (step-by-step photos)

This winter salad of sweet peppers and eggplants is good both as a side dish and as a main dish. I really like to warm it up a little and serve it with tender mashed potatoes. If desired, you can chop fresh herbs on top for serving: cilantro, parsley, basil.

Eggplant - 1 kg
Sweet red pepper - 1 kg
Tomato juice - 1.5 l
Garlic - 1 pc. big head
Vinegar - 100 g 9%
Sugar - 100 g
Vegetable oil - 120 g
Chili pepper - 1 pc. pod
Salt - 40 g

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.

For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.

Fried eggplant salad is usually prepared with a variety of fresh vegetables. The combination of soft eggplants and fresh vegetables gives a unique piquant 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 fried vegetables. Otherwise, it will become your family's most popular dish.

Ingredients:

Eggplants - pcs.
Bell pepper - 3 pcs.
Peanut sauce
Pine nuts = 50 g

Preparation:

Cut the eggplants into strips and fry in 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 in a small amount of oil. 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 can even replace a 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. Cut the boiled beef tongue 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 that, take them out and rinse 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 stalk. Cut the pepper into thin strips. Carrots in Korean. Cut the onion into thin half rings. Chop 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 place the onion in the spicy oil 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 satisfying 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-rich and very tasty salad 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 beneficial 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.

Cut the onions, tomatoes and peppers 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 season the salad with sauce.

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

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

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

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

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

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

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

Cooking instructions

Recipe for eggplant salad with egg

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

Products:

Eggplants - several fruits.
Salt, vegetable oil for frying.
Onions – 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 an original taste is ready!

How to make eggplant and fresh onion salad

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

Products:

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

Algorithm of actions:

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

Quick summer salad is ready!

Eggplant and pickled onion salad recipe

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

Products:

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

Algorithm of actions:

Pickling onions is the first stage. Everything is traditional - clean, wash. You can use any cutting method - cubes, half rings, strips. For the marinade, mix boiled water with sugar (until dissolved), add vinegar, apple vinegar adds a light fruity aroma, balsamic vinegar changes the color of the onion. Marinating time is from 15 minutes.
Frying the eggplants is the second stage. Nothing complicated here either. Peel off the peel (it's too hard). Wash, cut. 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, mayonnaise sauce is even better, it is less fatty. Salt if necessary, as well as pepper.

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

Simple eggplant and tomato salad

Many have noticed that seasonal vegetables appear in groups, for example, eggplant and tomato. For 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 in the traditional way - peel, cut into bars, add salt, and 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.
Transfer the stewed vegetables to a salad bowl and let cool. Add washed and diced tomatoes, chopped herbs, and finely chopped garlic. Add salt, add vinegar, stir.

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

How to make eggplant and sweet pepper salad

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

Products:

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

Algorithm of actions:

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

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

Delicious recipe for eggplant salad with mayonnaise

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

Products:

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

Algorithm of actions:

The blueberries and onions need to be cut into very thin strips. The little blue ones, of course, need to be peeled, washed, and cut. Leave salted for a while, drain off 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 a tasty crust. Blue peppers, tomatoes and spicy onions will keep you company in the salad.

Products:

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

Algorithm of actions:

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

The summer salad is ready!

How to cook eggplant salad in Korean

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

Products:

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

Algorithm of actions:

As always, peel the eggplants, rinse and cut into strips. Add salt, press with your hands, remove the resulting juice.
Peel the onion, 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 onions, then add (continuing frying) tomatoes, sweet and hot peppers, at the end of frying add eggplants. You can lightly stew the vegetables, add seasonings, salt, and soy sauce to the salad.

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

Baked eggplant salad recipe

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

Products:

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

Algorithm of actions:

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

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

Delicious warm salad with eggplant

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

Products:

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

Algorithm of actions:

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

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

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

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

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

A classic way to prepare eggplant salad is to combine this vegetable with fresh tomatoes. This is usually what I always did, adding garlic and basil. However, the tomato season does not last forever and is sometimes replaced by red sweet peppers. Therefore, the recipe for making my favorite salad had to be revised. So I discovered a more autumnal option. I'm sharing;)

Ingredients for making salad.

Wash the eggplants, remove the tail and cut into half rings (about 3 - 4 mm).

We also wash the peppers, remove the seeds and cut them into strips.

Place the eggplants in a plate, add a pinch of salt, cover with cling film and place in the microwave for 6 - 8 minutes.

Meanwhile, boil the kettle. Place the pepper in a deep plate and pour boiling water over it. After a couple of seconds, drain the water. Let the pepper dry.

Fry the eggplants in vegetable oil until soft (due to microwave processing, this will take a few minutes). Add salt and pepper to taste. We try to mix the vegetables as carefully as possible so that they retain their shape.

Peel the onion and cut into thin pieces. Pour boiling water over it and let it sit for a few minutes so that the bitterness goes away. You can add a little vinegar. If the onion is sweet red salad, then the procedure can be omitted.

Combine eggplants with red pepper.

Squeeze the onion and add to the vegetables.

Add salt (if needed), oil (if there is little left in the eggplants), mix.

Before serving, you can sprinkle generously with herbs.

Bon appetit!

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