Salad of eggplant, lettuce, pepper and onion. My favorite salad recipes with eggplants, peppers and tomatoes

Prepare ingredients for Eggplant, bell pepper and tomato salad.

Wash the eggplants, cut off the ends and cut into circles about 7-8 mm thick.
Sprinkle with salt, place in a bowl and leave for 15 minutes so that the eggplants release their juice (we salt the eggplants so that they absorb less oil when frying).
Rinse the eggplants under running water and squeeze lightly.
Place the eggplants in a frying pan heated with vegetable oil and fry over medium heat on both sides until soft and golden brown.
Remove the eggplants from the pan and place on a paper towel to remove excess fat.

Instead of frying in a frying pan, you can bake eggplants in the oven for a more dietary option.
To do this, grease each eggplant circle with vegetable oil on both sides and place on a baking sheet. Bake for about 15-20 minutes at 180-200ºC, until soft.

Wash the tomatoes, dry and cut into half rings or quarter rings.
Wash the pepper, remove the seeds and cut into strips.
Peel the onion and cut into half rings or quarter rings.
Wash the parsley, dry and chop.

Prepare salad dressing.
In a bowl, mix vegetable oil, wine vinegar (or lemon juice), salt, sugar and freshly ground pepper to taste. Add a couple of cloves of chopped garlic to the dressing and stir with a whisk.

In a bowl, mix the prepared vegetables: eggplant, tomatoes, bell pepper, onion and parsley.
Pour the dressing over the salad and toss gently.

Place the eggplant, bell pepper and tomato salad in the refrigerator and let it brew for 1 hour.

I suggest you try a delicious and spicy eggplant salad. I really wanted to try this recipe, but I didn’t dare take the original amount of ingredients at the first stage, I reduced their amount by more than half. But it turned out that it was in vain. Now an order has been received to prepare this salad again and do it as often as possible. Spicy lovers will really like it. But non-lovers can exclude very hot peppers.

We will need the following products: any vegetable oil, acetic acid 70%, young eggplants, bell peppers, sweet onions, garlic, hot peppers, sugar, salt, cilantro.

Peel young eggplants (preferably, but any can be used) and boil for 10 minutes. Now I think five minutes would be enough. Cool slightly and cut into pieces. I didn’t let it cool, since a hot salad absorbs the marinade much faster than a cooled one.

Place the eggplants in a salad bowl.

Chop all the vegetables in advance - sweet peppers, hot peppers, onions, chop the garlic.

Combine eggplants and chopped vegetables, stir while warm.

Add chopped cilantro, pour oil and acid, sprinkle with salt (without fanaticism) and sugar. Stir and try what is missing, perhaps add more salt, it varies. Let the salad sit, covered, in the refrigerator for at least a few minutes.

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.
I always keep red pepper pods in the freezer, that is, I always have them on hand. Of course, you can take fresh one.

Instead of tomato juice, I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and put them through a juicer - that’s the juice.
Pour tomato juice into a large saucepan, bring to a boil and add vegetables to it.

Cook for 10 minutes, stirring first, changing the lower, slightly cooked vegetables with the upper ones. After the vegetables settle, the liquid will increase, and you will no longer need to stir.

After 10 minutes, add salt and sugar, chopped chili pepper (select the seeds and discard), as well as vegetable oil. Cook for another 10 minutes.

Then add chopped garlic, pour in vinegar, bring to a boil again and turn off.

Sterilize jars in any way convenient for you. I wash them with baking soda, rinse them thoroughly and dry them for about 3 minutes in the microwave at full power.

Wash the lids and keep in boiling water.

Place the prepared sweet pepper and eggplant salad into jars. From this amount of ingredients I get about three liters of salad.

To be on the safe side, I always sterilize my workpieces.

Cover the bottom of the pan with gauze, place the jars and pour water approximately up to the “hangers” of the jars. Bring to a boil and sterilize for about 10 minutes.
Afterwards, twist the jar and turn it upside down.

I store sweet pepper and eggplant salad in the basement for the winter. But I have verified that it stands perfectly well just in the kitchen, in the corner.

I really like adding cilantro to this salad, but since I’m the only one in the family who loves this spicy herb, I roll it up without it, and then, when serving, add it as desired.

Bon appetit everyone!

step by step recipe with photos

The presented recipe for eggplant salad with bell peppers is quite simple - vegetables cut into large cubes should simply be boiled in juice. The most labor-intensive process will be cleaning them. But a jar opened in winter will delight you with the unique aroma of summer.

The elastic flesh of spicy eggplants, fragrant slices of juicy pepper and sweetish onion rings in a thick spicy sauce are an appetizing vitamin trio that will decorate the lunch menu. Vinegar and spices are added shortly before placing in jars.

In the absence of ready-made freshly squeezed tomato juice, you can dilute the paste.

Ingredients

• eggplants 1.25 kg
• bell pepper 1 kg
• onion 500 g
• tomato juice 1 l
• sugar 75 g
• table vinegar 75 ml
• vegetable oil 0.5 cup
• salt 0.5 tbsp. l.

Yield: 3 liter jars.

Preparation

1. The salad prepares very quickly and turns out very tasty. Start by preparing all the ingredients. Wash and peel the eggplants. Cut them into medium pieces. Transfer to a suitable 4-5 liter saucepan for cooking.

2. Remove seeds from washed bell peppers. Cut into large strips. Add to eggplant.

3. Peel and rinse the onions. Cut into half rings. Add to other vegetables.

4. Pour in tomato juice, add salt, sugar, vinegar and oil. Stir and place on the stove over high heat. Cover with a lid and bring to a boil. Stir occasionally and cook over medium heat for 20-25 minutes until the vegetables become soft.

5. After 10-15 minutes, there will be more juice and the vegetables will become soft.

6. Prepare the jars. This recipe makes three liter containers with ready-made salad. Place the jars and lids in the sink and rinse thoroughly with detergent, then rinse and sterilize. Pack the salad mixture into prepared jars to the very top. Cover with lids.

7. Choose a deep saucepan. Line the bottom with cloth and place the jars there. Fill the jars with hot water up to the neck and place on the fire to sterilize for 15-20 minutes after boiling.

8. Seal tightly and turn over until completely cool. Then move it to the pantry or cellar for storage.

Ingredients

• 2 eggplants;
• 1–2 cloves of garlic;
• a handful of walnuts;
• 3 tomatoes;
• 150 g cheese;
• 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 couple 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.

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;
• several sprigs of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• several sprigs of mint;

Preparation

Poke several 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 has shriveled and the vegetable is very soft.

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 finely diced peppers. Add the remaining dressing and stir to combine. Garnish the salad with chopped mint and pomegranate seeds and don't forget the olive oil.

Ingredients

• salt - to taste;
• 1 eggplant;
• 2 tablespoons vegetable oil;
• 3 eggs;
• ¼ onion;
• ¼ bunch of parsley;
• 2 tablespoons of mayonnaise;
• 1 teaspoon of tomato paste;

Preparation

Boil the chicken in salted water until done. 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 few minutes until soft. hard-boiled

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

4. 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.

Preparation

Cut the eggplants into thin long strips, add salt and leave for half an hour. Cut the peppers into thin strips and the onions into half rings. Grate the carrots for... Chop the garlic.

Rinse the eggplants and place them in 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.

Ingredients

• 1 eggplant;
• 1 onion;
• 2 tablespoons 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.

Preparation

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 few more minutes until the eggplant is browned and softened.

Using the flat side of a knife, crush the garlic, 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 mix.

Ingredients

• 2 eggplants;
• 6–7 tablespoons 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 liquid 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 mixture and refrigerate for several hours.

You can leave the salad for the whole night or even a day, then the ingredients will be even better saturated with the aroma and taste of the dressing.

Ingredients

• 1 chicken breast;
• salt - to taste;
• 1 eggplant;
• 4 tablespoons olive oil;
• ½ red bell pepper;
• 3 tablespoons of pine nuts;
• ¼ head of 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 rinse them and lightly squeeze out the liquid.

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.

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, after draining the liquid. Coarsely chop the 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 olive oil;
• ½ teaspoon whole cumin;
• 1–2 cloves of garlic;
• 2 tomatoes;
• ½ teaspoon ground red pepper;
• ½ bunch of cilantro;
• ½ lemon.

Preparation

Cut the eggplants into small cubes. Place them in a colander, add salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a frying pan and add the eggplants. Fry, stirring occasionally, until softened. Add cumin, minced garlic and red pepper and cook for a few more minutes.

Place the tomatoes cut into small cubes into the pan, stir and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.

Ingredients

• 1 eggplant;
• salt - to taste;
• 500 g champignons;
• 2 tablespoons vegetable oil;
• 3 cloves of garlic;
• ¼–½ teaspoon ground ginger;
• ground black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Place thick eggplant slices in a pan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

Chop the mushrooms into the same cubes and fry in hot oil until golden brown. Combine cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and stir.