Eggplant salad

Eggplant salad is an appetizer for all occasions. The recipes are as simple as possible. To create salads you will need a minimum of available ingredients and a little time. The dishes always come out bright and satisfying. You can easily diversify your diet with this selection. Everyone will find something new and interesting for themselves. Take notes, cook and enjoy!

Fried eggplant and tomato salad

A salad of fried eggplants and tomatoes will not burden even a very busy housewife. The appetizer looks elegant and is suitable for welcoming guests. Tasty, inexpensive and fast! Moreover, the process itself does not require special skills. Everyone can handle this recipe! And the perfect combination of vegetables will not leave anyone without emotions and vivid impressions!

1. 
   Eggplant salad is quick and easy to prepare. Let's prepare the products according to the list.
2. 
   Rinse the eggplants, cut off both sides and cut into pieces, as shown in the photo.We choose young fruits that do not require additional preparation. They do not need to be covered with salt to get rid of bitterness.
3. 
   Remove the skins from the onion and chop as desired.
4. 
   Place the chopped onion in a frying pan hot with oil. Fry until soft.
5. 
   Separately fry the eggplants.
6. 
   Cook the vegetables, stirring occasionally. Add salt.
7. 
   Add the poached onions to the eggplants and cook for a couple of minutes.
8. 
   Transfer the roasted vegetables into a bowl.
9. 
   We wash the tomatoes, divide them into slices and add them to the fried vegetables.
10. 
    Chop the washed parsley and add it to the ingredients.
11. 
    Pour oil, add salt and stir the salad. Add other spices if desired. Eggplant salad is ready! Serve to the table. Bon appetit!

Salad with crispy eggplant

Salad with crispy eggplants is an original appetizer with a wonderful aroma. The smell alone makes you want to try a culinary masterpiece. Preparation will not take much time, and guests will be pleasantly surprised. Simple ingredients turn into amazing treats in minutes.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Eggplants – 200 gr.
• Tomatoes – 300 gr.
• Parsley – 50 gr.
• Garlic – 2 cloves.
• Vegetable oil – 200 ml.
• Soy sauce – 2 tbsp.
• Black pepper – 1 tsp.
• Starch – 25 gr.

Cooking process:

Step 1. Check the availability of ingredients for an appetizing salad. We choose young and ripe fruits.

Step 2. Prepare the “little blue ones”. Rinse under the tap and trim the ends. Cut into fairly large quarters. To make sure that the eggplants are not bitter, sprinkle them with salt and leave. When moisture is released, rinse and wipe with napkins.

Step 3.Pour starch (corn or potato) into a bag and lay out the prepared vegetables. Roll and shake to coat the eggplants.

Step 4. Pour vegetable oil into a high saucepan and bring to a boil. Fry the eggplants one at a time and then remove excess oil by draining on paper towels.

Step 5. Rinse the ripe tomatoes, wipe with a towel, remove the stem and cut into slices. Transfer to a salad bowl.

Step 6. Add crispy eggplants.

Step 7. Chop the pre-washed parsley and add to the rest of the ingredients.

Step 8. Separately mix soy sauce, black pepper and chopped garlic.

Step 9. Pour the dressing over the ingredients and stir so as not to damage the ingredients.

Step 10: Serve immediately after cooking to ensure the eggplant remains crispy. Bon appetit!

Salad of eggplant, bell pepper and tomatoes

A salad of eggplants, bell peppers and tomatoes reminds of summer with its rich colors. If you eat eggplants, you can easily feed your family. The appetizer comes out filling and beautiful. Vegetable abundance lifts your mood and increases your appetite. The salad is presented separately or in addition to the main meal.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Eggplants – 2-3 pcs.
• Tomatoes – 3 pcs.
• Bell pepper – 2 pcs.
• Greens - to taste.
• Onions – 1 pc.
• Vegetable oil – 30 ml.
• Salt - to taste.

Cooking process:

Step 1. We wash the vegetable set and get rid of moisture in the usual way (let it dry or wipe it with paper towels).

Step 2. Cut the “blue ones” into not too thick nickels (up to 1 cm).

Step 3. Transfer them to a large bowl and add salt.Stir and set aside for 20 minutes. Then rinse under the tap and squeeze lightly.

Step 4. Heat vegetable oil in a frying pan. We lay out the “little blue ones”. Fry over moderate heat until golden brown. Then remove from the pan.

Step 5. Remove the core from the juicy pepper and cut it into half rings. For contrast, we use multi-colored fruits.

Step 6. Divide the tomatoes into slices.

Step 7. Remove the husk from the onion and thinly cut into half rings.

Step 8. Chop the washed greens. We use the one we like.

Step 9. Transfer the prepared ingredients to a salad bowl.

Step 10. Season with spices to taste. Season with vegetable oil. Stir.

Step 11. Serve the juicy treat. Bon appetit!

Warm eggplant salad

Warm eggplant salad is ideal for holiday serving. The snack has an attractive appearance and appetizing aroma. Cooking the dish will not be difficult for you. Everything is elementary. The salad is prepared shortly before serving to justify the name “warm”. Although even when cooled, the snack does not cease to be tasty. The ingredients combine well with the fragrant dressing.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 3

Ingredients:

• Eggplants – 1 pc.
• Beef – 300 gr.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Soy sauce – 1 tbsp.
• Lemon juice – 1 tbsp.
• Parsley – 1 bunch.
• Garlic – 2 cloves.
• Vegetable oil - for frying.
• Salt - to taste.
• Granulated sugar – 1 tsp.
• Olive oil – 3 tbsp.

Cooking process:

Step 1. Take the meat out of the freezer and let it thaw. Or use fresh beef.

Step 2. Cut the washed eggplants into cubes. Salt and wait until the moisture is released.The procedure is needed in order to get rid of the characteristic bitterness.

Step 3. Cut the beef into thin strips and fry in a hot frying pan with vegetable oil. Don't forget to stir so as not to dry out the meat.

Step 4. Add the “blue” ones to the ruddy beef, having previously blotted the moisture with napkins.

Step 5. Three peeled carrots on a “Korean” grater and transfer to a frying pan.

Step 6. Rinse the bright pepper, remove the insides and cut into half rings. Add to the rest of the ingredients and fry. Frying should be quick so that the vegetables retain their “crispness”.

Step 7. Measure out the ingredients for the dressing.

Step 8. Combine chopped garlic with olive oil and soy sauce. Squeeze lemon juice and balance the taste with granulated sugar. Add chopped herbs and salt. Mix.

Step 9. Pour the sauce over the warm appetizer, stir and distribute into portions.

Step 10. Decorate with parsley. If you like cilantro and basil, add it.

Step 11. Eat the salad before it gets cold and enjoy it. Let's enjoy the beauty of the presentation. Bon appetit!

Korean eggplant salad

Korean eggplant salad is simple to make, but with its own small nuances. The recipe is quick, but the finished appetizer needs to sit in order to be properly saturated with spices and marinated. This savory appetizer will delight connoisseurs of oriental cuisine. If desired, the amount of spices can be adjusted based on your own taste.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Eggplants – 500 gr.
• Sesame – 1 tbsp.
• Bell pepper – 1 pc.
• Carrots – 2 pcs.
• Soy sauce – 2-3 tbsp.
• Coriander – 0.5-1 tsp.
• Parsley – 1 bunch.
• Garlic – 3-6 cloves.
• Vegetable oil - to taste.
• Wine vinegar – 4 tbsp.
• Granulated sugar – 0.5 tbsp.

Cooking process:

Step 1. We pour the “blue” ones with water under the tap, cut off the stalk. Cut into bars and put in a container. Sprinkle with salt to remove bitterness. After a while, drain the released liquid and rinse in running water. We remove moisture with napkins. Young fruits do not require pre-treatment.

Step 2. Heat a frying pan, pour in vegetable oil and fry the prepared “blue” ones until cooked.

Step 3. We clean the washed sweet peppers from seeds and partitions. For beauty, we take peppers of different colors. Cut into long strips.

Step 4. Peel the carrots (for convenience, use a peeler) and cut into strips or three on a “Korean” grater.

Step 5. Peel the garlic, rinse and chop with a knife (three on a grater or pass through a garlic press).

Step 6. Chop the washed parsley too. If you like another green, replace it.

Step 7. In a dry frying pan, toast the sesame seeds.

Step 8. Grind the coriander. We use spices to taste, adding other spices if desired.

Step 9. Combine the prepared ingredients in a salad bowl. Season with wine vinegar and granulated sugar. Stir and put in the refrigerator overnight. In the morning we take it out and you can eat it. Bon appetit!

Eggplant salad with sweet sauce

Eggplant salad with sweet sauce is an appetizer with oriental notes. It is prepared as easily and quickly as possible. The sauce gives the ingredients an original twist. The dish looks very beautiful. Seeing a snack on the table, your hand reaches out to taste the elegant treat.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 2

Ingredients:

• Eggplants – 2 pcs.
• Cherry tomatoes – 10 pcs.
• Mixture of peppers - to taste.
• Corn starch - 5 tbsp.
• Soy sauce – 1 tbsp.
• Sweet chili sauce – 2 tbsp.
• Fresh cilantro - 1 bunch.
• Garlic – 2 cloves.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. Divide the washed tomatoes into quarters. Press the peeled garlic cloves with a knife.

Step 2. Chop the crushed garlic (you can use a press). We do the same with washed cilantro.

Step 3. Rinse the eggplants, remove the tails and cut into fairly large pieces.

Step 4. Transfer the “blue ones” to salted water. Let stand for 5 minutes and pour out the liquid. Blot the moisture with napkins.

Step 5. Pour corn starch into a container (potato starch will do the same) and roll the eggplants in it. Breading will make the snack less greasy.

Step 6. Pour vegetable oil into a deep container and boil. One by one, place the eggplants in boiling oil and fry until golden.

Step 7. Take out the rosy eggplants and place them on a paper towel.

Step 8. Mix the ingredients for filling - chopped garlic and herbs, sweet chili sauce and soy sauce. Add pepper and stir. Add other spices at your discretion.

Step 9. Connecting the components. Place crispy eggplants, sweet cherry tomatoes in a salad bowl and pour over the dressing. Stir.

Step 10. Divide into portions and present to guests. Eat immediately while the eggplants are crispy. Bon appetit!

Baked eggplant salad with cheese and pine nuts

A salad of baked eggplants with cheese and pine nuts will win over everyone who likes to experiment with foods and try new things. The salad has a chic appearance, and the marinade makes the appetizer original.The ingredients used for the salad are not exactly budget-friendly, but the quantity used will not break your pocket. The presentation looks interesting and unusual. The appetizer deserves to be present at a special occasion.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Eggplants – 2 pcs.
• Arugula – 2 handfuls.
• Feta – 100 gr.
• Pine nuts – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Balsamic vinegar – 2 tbsp.
• Ground chili pepper - to taste.
• Ground paprika – 2 tsp.
• Garlic – 2 cloves.
• Olive oil (for marinade and serving) – 3 tbsp.
• Honey – 1 tbsp.

Cooking process:

Step 1. Combine chili and paprika. Salt and pepper. Pour in vinegar and stir. Add honey and 2 tablespoons of olive oil. Shake again until smooth. Roughly chop the washed eggplants. Immerse in the marinade and bathe generously. Line a baking tray with baking paper and lay out the marinated slices. Bake in the oven for 20 minutes at 180°.

Step 2. Chop the peeled garlic or grind it through a garlic press. Place the hot eggplants in a frying pan and cover with chopped garlic. Return to brown for 5 minutes. Then let it cool. Instead of fresh garlic, it is permissible to use dry spice, pouring it directly into the marinade.

Step 3. We sort out the arugula, remove the wilted leaves, wash it, dry it with a towel and place it on a dish to assemble the appetizer. If desired, replace the arugula with lettuce (iceberg, romaine, watercress or salad mix) or even Chinese cabbage. Experimentation is not prohibited.

Step 4. Dry the pine nuts in a hot frying pan at low temperature, stirring to ensure even roasting.Crispy nuts will add an unforgettable taste and sophistication to the snack.

Step 5. Place the baked “blue ones” on the arugula. Place pieces of feta on top, after chopping with your hands. If desired, replace feta with another cheese. Parmesan would also be perfect in this recipe. Decorate with fried nuts. Sprinkle with olive oil. Season with spices if desired. Bon appetit!

Eggplant salad with tomatoes and cilantro

Eggplant salad with tomatoes and cilantro is suitable for a quick and satisfying snack or light dinner. The appetizer is seasoned with mayonnaise, but if desired, sour cream or natural yogurt can be used as a dressing. Cilantro adds freshness and summer flavor to the treat.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Eggplants – 300 gr.
• Boiled chicken fillet – 200 gr.
• Tomatoes – 150 gr.
• Cilantro – 2 tbsp.
• Salt - to taste.
• Ground black pepper - a pinch.
• Vegetable oil – 20 ml.
• Mayonnaise – 1 tbsp.

Cooking process:

Step 1. Wash the eggplants under the tap, remove the skin at your discretion, and cut as desired. Fry in a hot frying pan greased with vegetable oil. Stir until the vegetable browns evenly. Transfer to a salad bowl.

Step 2. Cut the washed tomatoes into pieces of the same size. We choose sweet, meaty varieties. We send to eggplants.

Step 3. We disassemble the cooked chicken into fibers or cut it. Unload with vegetables. If desired, use smoked chicken meat. In this case, the snack will acquire a new interesting taste.

Step 4. Season with salt and pepper, add other spices if desired. Sprinkle with pre-washed and chopped cilantro.

Step 5. Season with mayonnaise or other sauce as desired.

Step 6.Stir, divide into portions and eat. Bon appetit!

Georgian eggplant salad

Georgian eggplant salad is a bright and colorful treat. The aroma of the snack and the combination of vegetables will bring indescribable pleasure. This simple recipe takes minimal time and anyone can prepare it. Georgian salad is ideal for everyday use and for special events.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 2

Ingredients:

• Eggplants – 1 pc.
• Bell pepper – 1 pc.
• Cherry tomatoes – 6-10 pcs.
• Greens (dill, parsley) – 0.5 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - to taste.
• Khmeli-suneli – 0.5 tsp.
• Basil – 4-5 sprigs.
• Onions – 0.5-1 pcs.
• Garlic - to taste.

Cooking process:

Step 1. Rinse the vegetable set, parsley, dill and basil sprigs under the tap. Any greens will do. We put what is available. The more greens, the brighter and richer the taste.

Step 2. Cut the eggplants into halves and sprinkle with salt. We are waiting for the moisture to release.

Step 3. Cut the cherry into slices. Remove the insides from the pepper and cut into strips. Peel the onion and chop it. We choose the cutting method ourselves. Adjust the amount of onion to taste. For brightness, you can take a purple onion.

Step 4. Chop the peeled garlic, washed parsley and dill as finely as possible. Use garlic as desired. If necessary, replace with granulated spice. At your discretion and for lovers of savory snacks, add hot capsicum.

Step 5. Drain the liquid from the eggplants, wash off the salt and remove the moisture with napkins. Heat a frying pan, pour in vegetable oil. Lay out the eggplants and brown on both sides.Remove excess oil with napkins.

Step 6. Combine all the cuttings in a salad bowl. Season with oil (refined or flavored as desired). Sprinkle with salt and pepper, add suneli hops and basil leaves. Stir.

Step 7. Arrange in portions or present in a common dish. It is recommended to use cherry and sweet peppers in different colors to diversify the dish, make it brighter and fill the snack with rich summer colors. Bon appetit!

Eggplant salad with onion and egg

Eggplant salad with onions and eggs is a simple and very tasty appetizer. The dish is prepared in a short time, which is an advantage when choosing a recipe. Ordinary products together make a wonderful treat, ideal for noisy events and quiet gatherings.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 2

Ingredients:

• Eggplants – 2 pcs.
• Carrots – 1 pc.
• Chicken eggs – 2-3 pcs.
• Table vinegar 6% – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Mayonnaise – 2-3 tbsp.
• Onions – 1-2 pcs.

Cooking process:

Step 1. Place the eggs in a saucepan and add water. Place on the stove and cook hard-boiled. Then remove from the stove and cool. Let's get the rest of the components.

Step 2. We chop the washed “blue ones” into bars. Add salt, mix and set aside. Salt will draw out the bitterness. Young fruits are not bitter.

Step 3. Thinly chop the peeled onion (in half rings or rings - it doesn’t matter). Rinse with hot water and add vinegar. Let it marinate.

Step 4. Wash off the salt from the eggplants and wipe off the moisture with paper towels. Fry in a hot frying pan coated with oil. Transfer to a salad bowl.

Step 5. Peel the carrots and chop them with a grater. Add to the salad bowl.As an experiment, you can take ready-made “Korean” carrots. It comes out original. Drain the marinade from the onions and add to the ingredients. Remove the shells from the hard-boiled eggs, cut them randomly and add them to the ingredients.

Step 6. Salt and pepper. Add other spices if desired. For example, dry garlic, if you like. Season with mayonnaise.

Step 7. Stir and let it brew.

Step 8. Enjoy the snack. Bon appetit!