Salad with crispy eggplants is an interesting appetizer with an original taste for any table, which is quickly prepared on the basis of starch-breaded and deep-fried eggplants, ripe tomatoes, a large amount of herbs and seasoned not with mayonnaise, but with aromatic dressing. The salad is often served warm so that the eggplant retains its crispy texture.
Salad with crispy eggplants and tomatoes
Salad with crispy eggplants and tomatoes is prepared simply, quickly and immediately before serving, otherwise the eggplants will lose their crispy taste. If you have this vegetable with a bitter taste, you need to chop it, salt it and then rinse it. In this recipe, we season the salad with soy sauce with garlic and black pepper, and take parsley from the greens.
- Eggplant 200 (grams)
- Vegetable oil 200 (milliliters)
- Potato starch 25 (grams)
- Tomatoes 300 (grams)
- Parsley 50 (grams)
- Soy sauce 2 (tablespoons)
- Garlic 2 (parts)
- Ground black pepper 1 (teaspoons)
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Prepare the ingredients for the salad immediately, according to the recipe and the number of servings you need. -
Wash the eggplant, remove the ends, dry with a napkin and cut into large pieces. Sprinkle the bitter vegetable with salt for 15 minutes, then rinse and dry thoroughly. -
Place the sliced eggplant in a bag, cover with any starch and shake well several times so that the starch covers the pieces completely, which will give a crispy crust when frying and the eggplant will not become saturated with oil. -
Heat vegetable oil for deep frying in any bowl and, one by one, fry the eggplants over high heat until crispy. You can remove excess oil with a paper napkin. -
Wash the tomatoes, dry and cut into slices the same size as the eggplant. Place them in a deep salad bowl. -
Place crispy eggplants on top of the tomatoes in a salad bowl. -
Wash and dry the parsley, removing any tough stems. Then chop it coarsely and place it on top of the eggplant. -
To make the dressing, mix finely chopped garlic with black pepper and soy sauce in a bowl. -
Pour the prepared dressing evenly over the salad and carefully mix all the ingredients with a spoon. -
Place the prepared salad with crispy eggplants and tomatoes on serving salad bowls and serve immediately. Bon appetit!
Salad with crispy eggplant and cheese
A tasty option would be to complement the salad with crispy eggplants and cheese, and the cheese is either brined, such as Feta or feta cheese, or curd or creamy. In this recipe we use cottage cheese and season the salad with a mixture of olive oil, lemon juice and sugar.
Cooking time: 25 minutes.
Cooking time: 25 minutes.
Servings: 4.
Ingredients:
- Eggplant – 210 gr.
- Tomatoes – 2 pcs.
- Curd cheese – 150 gr.
- Vegetable oil – 0.75 tbsp.
- Garlic – 2 cloves.
- Starch – 2 tbsp.
- Parsley - 1/3 bunch.
For refueling:
- Olive oil – 2 tbsp.
- Lemon juice – 1 tbsp.
- Sugar – 1 tsp.
- Ground black pepper - to taste.
Cooking process:
Step 1. Immediately prepare the salad ingredients indicated in the recipe. Wash the eggplant, tomatoes, parsley and dry with a napkin. Peel the garlic cloves.
Step 2. Cut the tomatoes into large slices. Cut the eggplant into quarters, coat all sides well in starch and fry until crispy in boiling vegetable oil. Remove excess oil with a paper napkin.
Step 3. Chop the garlic using a garlic grinder. Mix all ingredients for dressing in a bowl. Place fried crispy eggplants and sliced tomatoes on serving salad bowls.
Step 4. Then sprinkle these vegetables with coarsely chopped parsley, spread the chopped garlic evenly and pour over the dressing. Place cream cheese on top. Serve the prepared salad with crispy eggplants and cheese immediately warm so that the eggplants do not lose their crispy taste. Bon appetit!
Lazzat salad with crispy eggplant
The main feature of different versions of the Uzbek Lazzat salad is crispy eggplant, and other ingredients may be different. In this Lazzat recipe, we cook it with cherry tomatoes and cilantro, and season it with soy sauce and sweet chili sauce, which will also be Asian-style.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 4.
Ingredients:
- Eggplants – 2 pcs.
- Cherry tomatoes – 10 pcs.
- Cilantro – 1 bunch.
- Garlic – 2 cloves.
- Corn/potato starch – 5 tbsp.
- Salt – 1 chip.
For refueling:
- Soy sauce – 1 tbsp.
- Sweet chili sauce – 2 tbsp.
- Ground black pepper - to taste.
- Vegetable oil - for frying.
Cooking process:
Step 1. Immediately prepare all the ingredients for the salad according to the recipe. Rinse the cherry tomatoes, wipe dry with a napkin and cut into quarters. Crush the peeled garlic cloves with a knife and chop finely.
Step 2. Coarsely chop the washed and dried bunch of cilantro.
Step 3. Wash the eggplants and cut into large cubes or triangles.
Step 4. Then pour salted water over them for 5-10 minutes to remove bitterness, rinse in a colander and remove all moisture with a napkin.
Step 5. Sprinkle the prepared eggplant pieces with starch and mix well, which will make them, when fried, crispy on the outside and tender on the inside.
Step 6. Heat the vegetable oil well in a saucepan and fry the eggplant pieces in portions over high heat.
Step 7. Using a slotted spoon, transfer the fried eggplants to paper napkins to remove excess oil.
Step 8. In a bowl, combine the dressing ingredients indicated in the recipe with chopped garlic and chopped cilantro.
Step 9. Place crispy eggplants with sliced cherry tomatoes on a large salad bowl, pour the dressing evenly and mix gently.
Step 10. Serve the prepared Lazzat salad with crispy eggplants to the table immediately. Bon appetit!
Warm salad with crispy eggplants
A warm salad with crispy eggplants will be a purely vegetable and healthy dish for any table, especially a lean one, and such salads are served only warm so that the eggplants do not lose their crispy taste. In this recipe we prepare a warm salad only from eggplants and ripe tomatoes, and emphasize their taste with herbs. No dressing is needed for the salad, as the eggplants are fried in oil.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 4.
Ingredients:
- Eggplants – 200 gr.
- Tomatoes – 200 gr.
- Corn/potato starch – 2 tbsp.
- Parsley – 4 sprigs.
- Salt - to taste.
- Ground black pepper - to taste.
- Vegetable oil – 40 ml.
Cooking process:
Step 1. Immediately prepare a simple set of ingredients for the salad.
Step 2. Wash the eggplant, remove the ends, dry with a napkin and cut into large cubes.
Step 3. Then sprinkle them with salt and leave for 5-7 minutes so that the bitterness goes away.
Step 4. Transfer the sliced eggplants to a separate bowl, sprinkle with any starch and mix well. It is important that the eggplant cubes are covered with starch on all sides.
Step 5. Heat the vegetable oil well in a frying pan or saucepan. Fry the eggplant cubes on it while stirring until golden brown and crispy.
Step 6. Wash the tomatoes, dry them and cut them into large cubes.
Step 7. Place the fried eggplants and chopped tomatoes into a salad bowl.
Step 8. Sprinkle these ingredients with salt and black pepper to your taste.
Step 9. Then sprinkle the salad with coarsely chopped parsley and mix gently with a spoon.
Step 10. Place the prepared warm salad with crispy eggplants into portioned salad bowls and serve immediately. Bon appetit!
Georgian salad with eggplants, fresh tomatoes and cheese
A version of the Georgian salad with crispy eggplants, fresh tomatoes and cheese is prepared like all such salads, only it involves a spicy Georgian-style dressing based on olive and sesame oil, garlic, chili sauce and is complemented with cheese and sesame seeds.
Cooking time: 50 minutes.
Cooking time: 20 minutes.
Servings: 2.
Ingredients:
- Eggplants – 2 pcs.
- Tomatoes – 4 pcs.
- Corn/potato starch – 6 tbsp.
- Green onion - 2 feathers.
- Greens – 20 gr.
- Curd cheese – 50 gr.
- Sesame seeds – 2 gr.
For refueling:
- Sweet chili sauce – 2 tbsp.
- Olive oil – 20 ml.
- Sesame oil – 20 ml.
- Garlic – 1 head.
Cooking process:
Step 1. Wash the eggplants for the salad, dry, cut into large pieces, place in a separate bowl, sprinkle with salt, stir and leave for half an hour to remove the bitterness.
Step 2. Grind the peeled garlic cloves in a blender with vegetable oil into a homogeneous mass. This will be your garlic oil for dressing.
Step 3. After half an hour, drain the juice from the eggplants and rinse them a little in a colander.
Step 4. Roll sliced eggplants in portions in any starch.
Step 5. Heat a sufficient amount of vegetable oil in a deep frying pan or saucepan. Fry the eggplants on it until golden and crispy on all sides. Then transfer to paper napkins to remove excess oil.
Step 6. Coarsely chop the washed and dried tomatoes.
Step 7. Wash the greens, dry and finely chop.
Step 8. Place the fried eggplants with chopped tomatoes and herbs into a salad bowl.
Step 9. In a bowl, mix all the dressing ingredients specified in the recipe until smooth.
Step 10. Pour the prepared dressing evenly over the salad and mix gently with a spoon.
Step 11. Place the prepared Georgian salad with crispy eggplants and fresh tomatoes into portioned salad bowls, add curd cheese, sprinkle with toasted sesame seeds and serve the dish. Bon appetit!
Salad with crispy eggplant and cilantro
Salad with crispy eggplant and cilantro is easy to prepare and has a special taste.The main ingredient of the salad is invariably fried eggplant in tandem with fresh tomato, and their taste is perfectly complemented by cilantro. In this recipe, we will add cashews and mozzarella to the salad and season it with a mixture of olive oil, chili sauce and garlic, traditional for such salads.
Cooking time: 25 minutes.
Cooking time: 25 minutes.
Servings: 3.
Ingredients:
- Eggplant – 300 gr.
- Tomatoes – 2 pcs.
- Starch – 50 gr.
- Vegetable oil – 100 ml.
For refueling:
- Sweet chili sauce – 100 gr.
- Olive oil – 2 tbsp.
- Garlic – 20 gr.
- Salt - to taste.
- Cilantro - to taste.
- Basil – 5 gr.
To submit:
- Mozzarella – 50 gr.
- Cashews – 20 gr.
Cooking process:
Step 1. First of all, you need to prepare, according to the recipe, all the ingredients for the salad and its dressing. Wash the eggplant, tomatoes and cilantro and dry with a napkin. Peel the garlic.
Step 2. Peel the eggplant, chop coarsely and roll well in starch.
Step 3. Then fry these pieces in boiling vegetable oil until crispy golden brown on all sides. Transfer them to paper towels and remove excess oil.
Step 4. In a bowl, mix olive oil with chili sauce. Add chopped cilantro, basil and chopped garlic to this mixture and mix the dressing again.
Step 5. Place fried eggplants in a salad bowl. Add large sliced tomatoes, fried cashews and mozzarella. Pour dressing over these ingredients, add a little salt and mix gently. Place the prepared salad with crispy eggplant and cilantro into portioned salad bowls and serve immediately, before the eggplants lose their crispy taste. Bon appetit!
Salad with crispy eggplant and cream cheese
A salad with crispy eggplants perfectly complements cream cheese along with feta or Adyghe cheese. This dish is distinguished by its bright color, juiciness and special taste. In this recipe, we dress the salad with a classic dressing made from a mixture of olive and sesame oils with chili sauce and lime juice. Having a lot of greens for such a salad is a must and the salad is served warm.
Cooking time: 30 minutes.
Cooking time: 20 minutes.
Servings: 4.
Ingredients:
- Medium eggplant – 2 pcs.
- Large Cherry tomatoes – 14 pcs.
- Potato/corn starch – 2 tbsp.
- Cream cheese - to taste.
- Vegetable oil – 300 ml.
- Mixed greens - to taste.
- Sunflower/sesame/pumpkin seeds – for sprinkling.
- Salt - to taste.
- Ground black pepper - to taste.
For refueling:
- Sweet chili sauce – 2 tsp.
- Olive oil – 1 tbsp.
- Sesame oil – 1 tbsp.
- Lime juice – 1 tbsp.
- Salt - to taste.
Cooking process:
Step 1. Wash salad greens (cilantro, mint, basil), dry with a napkin and chop coarsely.
Step 2. Wash and dry the cherry tomatoes. Then cut them into halves or quarters, depending on their size.
Step 3. Pour two types of oil into a bowl and add chili sauce.
Step 4. Add lime juice, a little salt to your taste and mix everything thoroughly.
Step 5. In a dry frying pan, lightly fry sesame, pumpkin or sunflower seeds, or in a mixture.
Step 6. Wash the eggplants, peel them, chop coarsely, sprinkle with salt and leave for 10 minutes to remove bitterness.
Step 7. Then drain the juice from the eggplant and coat the pieces well in starch.
Step 8. Fry the eggplants in boiling oil until golden brown and crispy on all sides.
Step 9Transfer the fried eggplants to paper napkins and remove excess oil.
Step 10. Place the fried eggplants in a salad bowl and sprinkle them with chopped herbs.
Step 11. Add chopped cherry tomatoes to these ingredients.
Step 12. Sprinkle the salad with salt and black pepper and pour over the prepared dressing. Gently mix the salad with a spoon.
Step 13. Add the prepared salad with crispy eggplants with cream cheese, sprinkle with fried seeds and serve immediately. Bon appetit!
