Salad with fried eggplants

Salad with fried eggplants is a simple and at the same time bright, hearty and tasty dish for the summer table. Fried eggplants go well with various vegetables, dressings, successfully replace meat, and are also low in calories. These salads are served warm, but they also have a unique taste when chilled. The range of salads with fried eggplants is wide and it’s easy to choose a recipe to suit your personal taste.

Salad with eggplant fried in cornstarch

Salad with eggplants fried in corn starch has a crunchy taste due to starch breading, which is not possible with simply fried vegetables, and it can be supplemented with different ingredients. In this recipe, add tomatoes, garlic and parsley to fried eggplants. For dressing we use only vegetable oil.

1. 
   To make a salad with fried eggplants tasty, you need to properly prepare this vegetable. Wash the eggplants, dry with a napkin, remove the ends, cut into small cubes and place in a separate bowl.
2. 
   Sprinkle them evenly with cornstarch.
3. 
   Then mix well so that the starch covers the cubes on all sides.
4. 
   Wash and dry the tomatoes. Cut them into the same cubes as the eggplants.
5. 
   Heat two tablespoons of vegetable oil in a frying pan and fry the eggplants over medium heat until golden brown.
6. 
   Transfer the fried eggplants to a salad bowl and cool slightly. Then add chopped tomatoes to them.
7. 
   Wash the parsley, dry and finely chop. Grind the peeled garlic cloves on a medium grater. Place the herbs and garlic on top of the vegetables.
8. 
   Sprinkle everything with salt and black pepper, add a spoonful of vegetable oil and mix gently.
9. 
   Place the prepared salad with eggplants fried in cornstarch into portioned salad bowls, sprinkle with sesame seeds and serve immediately. Bon appetit!

Salad with fried eggplants, tomatoes and cheese

A salad with fried eggplants, tomatoes and cheese will complement your table and delight you with its flavor palette. The set of ingredients is small and the main role belongs to eggplants. Any tomatoes are suitable, and the cheese chosen is white varieties: Adyghe, mozzarella, ricotta or feta cheese. In this recipe we fry eggplants with soy sauce and you can add walnuts to the salad.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Eggplants – 3 pcs.
• Tomatoes – 4 pcs.
• Adyghe cheese – 200 gr.
• Vegetable oil – 2 tbsp.
• Soy sauce – 2 tbsp.
• Walnuts – 8 pcs.
• Greens - to taste.

Cooking process:

Step 1. Immediately prepare a simple set of salad ingredients according to the recipe and the number of servings you need.

Step 2. Wash the eggplants, wipe dry with a napkin and cut into small cubes. It is not necessary to remove the peel.

Step 3. To fry eggplants, it is better to use a wok, but a regular cast iron frying pan will do. Fry eggplants in Asian style: over high heat. Heat a frying pan well with vegetable oil. Quickly and stir fry the sliced ​​eggplants for 2 minutes. Then pour in the soy sauce, fry for another 2 minutes until the sauce evaporates and turn off the heat.

Step 4. Cut the cheese and tomatoes into cubes the same as the eggplants.

Step 5. Place the fried eggplants with sliced ​​cheese and tomatoes into a salad bowl, mix gently and take a sample. Sprinkle the prepared salad with fried eggplants, tomatoes and cheese with chopped herbs and walnuts and serve. Bon appetit!

Salad with fried eggplants, bell peppers and tomatoes

A salad with fried eggplants, bell peppers and tomatoes is easy to prepare, and can be served as a separate dish, preferably warm. In this recipe we fry eggplants and peppers. For freshness and piquant taste, add cilantro and garlic to the vegetables. The salad does not need dressing.

Cooking time: 25 minutes.

Cooking time: 25 minutes.

Servings: 2.

Ingredients:

• Eggplants – 1 pc.
• Tomatoes – 1 pc.
• Bell pepper – 1 pc.
• Cilantro – 1 bunch.
• Garlic – 2 cloves.
• Salt - to taste.
• Paprika - to taste.
• Olive oil – 2 tbsp.

Cooking process:

Step 1.Prepare the ingredients for the salad according to the recipe and the number of servings you need.

Step 2. Wash the eggplant and cut into cubes.

Step 3: Then rub salt all over them.

Step 4. Rinse a bunch of green cilantro well in cold water.

Step 5. Squeeze the eggplant pieces from the juice and place in a separate bowl.

Step 6. Heat olive oil in a frying pan and fry the eggplants in it, but not too much.

Step 7. Transfer the fried eggplants to a salad bowl.

Step 8. Peel the sweet pepper from seeds with partitions and cut into small pieces.

Step 9. In the same frying pan, lightly fry the sliced ​​sweet pepper.

Step 10. Cut the tomato into small cubes.

Step 11. Finely chop the peeled garlic cloves with a knife.

Step 12. Place the pepper, tomato and garlic in a salad bowl with the eggplant. Chop the cilantro into medium pieces.

Step 13. Then sprinkle the salad with paprika. There is no need to add salt and oil.

Step 14. Gently mix all ingredients. Serve the prepared salad with fried eggplants, bell peppers and tomatoes immediately warm. Bon appetit!

Salad with eggplant, tomatoes and garlic

Salad with eggplant, tomatoes and garlic is the most popular of the line of salads with fried eggplants. It is easy to prepare and has a good taste. In this recipe, fry the eggplants in a starch breading and add cilantro and sweet chili sauce to add spice.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 2 pcs.
• Garlic – 1 clove.
• Corn starch – 50 gr.
• Cilantro - 1/2 bunch.
• Salt – 1/3 tsp.
• Chili sauce - to taste.
• Vegetable oil – 1 tbsp.
• Black sesame - to taste.

Cooking process:

Step 1. Immediately prepare, according to the recipe, a simple set of ingredients for the salad.

Step 2. Wash the eggplants, dry with a napkin and cut into medium cubes.

Step 3. Place them in a separate bowl, sprinkle with starch and mix well.

Step 4. Fry the sliced ​​eggplants in hot vegetable oil until golden brown on all sides. Then use a paper towel to remove excess oil.

Step 5. Wash the tomatoes and cut them into cubes the same size as the eggplants. Wash the cilantro and finely chop it.

Step 6. Grind the garlic through a garlic press.

Step 7. Place the fried eggplants, chopped tomatoes with cilantro and garlic into a salad bowl. Sprinkle them with salt, black sesame seeds, add a little chili and mix gently with a spoon.

Step 8. Arrange the prepared salad with fried eggplants, tomatoes and garlic into portioned salad bowls and serve. Bon appetit!

Salad with fried eggplant, cilantro and tomatoes

A salad with fried eggplants, cilantro and tomatoes will be a simple and appetizing appetizer. In this recipe, fry the eggplants in a grill pan, breading them in flour. We choose tomatoes that are sweet, sour and fleshy, and cilantro is best suited to this salad. Season the salad with vegetable oil.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Eggplants – 150 gr.
• Tomatoes – 150 gr.
• Cilantro – 15 gr.
• Wheat flour – 2 tbsp.
• Vegetable oil – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the ingredients for the salad according to the recipe and the number of servings you need.

Step 2. Rinse the eggplant, dry with a napkin and cut into thin circles.Sprinkle them with salt and after 5 minutes, rinse again with cold water and dry.

Step 3. Then place the sliced ​​eggplants in a bag, add flour and shake several times so that the flour covers all the mugs.

Step 4. Wash and dry the tomato. Cut it into small cubes.

Step 5. Then rinse and dry the cilantro. Chop it finely.

Step 6. Heat a grill pan and grease with vegetable oil. Place the eggplant slices and fry for a couple of minutes on both sides until golden brown.

Step 7. Place the fried eggplants along with chopped tomatoes and cilantro into a salad bowl.

Step 8. Sprinkle the salad with salt and black pepper, pour in vegetable oil and mix gently.

Step 9. Serve the prepared salad with fried eggplants, cilantro and tomatoes immediately to the table. Bon appetit!

Warm salad with fried eggplants

Fried eggplant salads are most often served warm, and the dish turns out aromatic and satisfying. Such salads are often complemented with meat. In this recipe we prepare a salad only from eggplants, tomatoes and herbs. Fry the eggplant with the addition of soy sauce, which will make the vegetable taste similar to mushrooms.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 2.

Ingredients:

• Eggplants – 1 pc.
• Tomatoes – 2 pcs.
• Parsley – 1 bunch.
• Soy sauce – 3 tbsp.
• Vegetable oil - for frying.
• Salt – 1 pinch.
• Pepper mixture – 1 pinch.

Cooking process:

Step 1. Wash the eggplant, peel and cut into medium cubes. Sprinkle them with salt, stir and leave for 15 minutes to remove the bitterness.

Step 2. Wash the tomatoes, cut into medium cubes and place in a salad bowl.

Step 3. Finely chop the washed parsley and add to the tomatoes.

Step 4.Heat a little vegetable oil in a frying pan and fry the sliced ​​eggplant until golden brown.

Step 5. Pour three tablespoons of soy sauce to the fried eggplant, stir and fry until the liquid has completely evaporated.

Step 6. Place the hot fried eggplant cubes into a salad bowl. Add a pinch of salt and pepper mixture and mix gently. It is not necessary to add oil.

Step 7. Serve the prepared warm salad with fried eggplants immediately, before it has cooled down, on the table, arranging it in portioned salad bowls. Bon appetit!

Salad with chicken and fried eggplant

Salad with chicken and fried eggplant is a more satisfying option, but its calorie content is low. In this recipe we use chicken breast for the salad. Fry the eggplants along with the onions. Add soft cheese to the salad and season with spicy sauce.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Small eggplants – 3 pcs.
• Chicken breast – 1 pc.
• Cheese – 200 gr.
• Tomatoes – 2 pcs.
• Onion – 1 pc.
• Garlic – 3 cloves.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Green dill - to taste.

Cooking process:

Step 1. First, boil the chicken breast or fillet in salted water until tender. Wash the eggplants, cut into medium pieces and soak for 15 minutes in water with 2 tbsp of salt added. spoons per 1.5 liters of water.

Step 2. For the dressing sauce, pour a little olive oil into the bowl. Add to it garlic crushed through a garlic press, a little finely chopped green dill, salt and black pepper, mix well and leave to infuse.

Step 3.Remove the bones from the boiled breast, cut into medium cubes, like the eggplants, and place in a deep salad bowl.

Step 4. Wash the tomatoes and chop them larger so that they don’t release a lot of their juice.

Step 5. Cut soft cheese (feta or suluguni) into cubes and place in a salad bowl with the rest of the ingredients.

Step 6. Rinse the eggplants in a colander under running water and remove excess liquid with a napkin. Cut the onion into thin half rings. Fry the sliced ​​eggplants and onions until lightly browned in hot vegetable oil. Then immediately transfer them to the salad bowl.

Step 7. Pour the prepared sauce over the salad with chicken and fried eggplants, mix gently, arrange in portioned salad bowls and serve. Bon appetit!

Korean fried eggplant salad

Fried eggplant salad in Korean is called “Kadi-cha” and it turns out to be a bright dish with a piquant taste. For the salad, it is important to cut the vegetables equally into lengthwise strips. The Korean taste is given to the salad by adding coriander, sesame seeds, garlic, soy sauce and vinegar, the amount of which can be adjusted to suit your taste. The salad needs at least 12 hours to steep.

Cooking time: 12 hours.

Cooking time: 35 minutes.

Servings: 4.

Ingredients:

• Eggplants – 500 gr.
• Bell pepper – 1 pc.
• Carrots – 2 pcs.
• Garlic – 6 cloves.
• Parsley – 1 bunch.
• Soy sauce – 2 tbsp.
• Sesame – 1 tbsp.
• Coriander – 1 tsp.
• Olive oil - to taste.
• Sugar – ½ tbsp.
• Wine vinegar – 4 tbsp.

Cooking process:

Step 1. Wash the eggplants, cut into thin long slices and soak for 20 minutes in salt water to remove bitterness.

Step 2.Then rinse them well, dry with a napkin and fry over high heat for 5 minutes until golden brown.

Step 3. Cut the peeled bell pepper into thin strips.

Step 4. Grate the carrots on a Korean grater or chop into thin strips.

Step 5. Using a knife, chop the peeled garlic very finely.

Step 6. Wash the parsley, dry it with a napkin and finely chop it.

Step 7. Fry the sesame seeds in a dry, heated frying pan.

Step 8. Grind the coriander grains using any method.

Step 9. Place all prepared ingredients in a salad bowl. Pour soy sauce with vinegar and olive oil over them, mix gently and refrigerate for 12 hours. After this time, you can serve the prepared Korean fried eggplant salad. Bon appetit!

Salad with fried eggplant and arugula

Salad with fried eggplants and arugula is easy to prepare, served as a separate dish or a delicious side dish for meat or fish dishes. In this recipe, we complement the taste of fried eggplant salad with tomatoes and grated Parmesan.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Eggplants – 150 gr.
• Rucola – 70 gr.
• Tomatoes – 100 gr.
• Parmesan – 10 gr.
• Vegetable oil – 2 tbsp.
• Dry garlic – ½ tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the ingredients for the salad according to the recipe and the number of servings you need.

Step 2. Wash the eggplants, dry with a napkin and cut into thin semicircles. Many varieties of this vegetable are not bitter, but if in doubt, salt the slices for 10 minutes.

Step 3.Then fry the eggplants until golden brown in hot vegetable oil and sprinkle with dried garlic towards the end of frying.

Step 4. Rinse the arugula with water and place on a salad bowl without slicing.

Step 5. Place the sliced ​​tomato on top of the arugula.

Step 6. Place fried eggplant half-circles evenly on top of the tomato and sprinkle with salt and black pepper.

Step 7. Sprinkle finely chopped Parmesan cheese on top of the salad.

Step 8. Serve the prepared salad with fried eggplants and arugula immediately to the table. Bon appetit!

Salad with eggplant and walnuts

A salad with fried eggplants and walnuts will appeal to all eggplant lovers in different versions. Walnuts in combination with garlic and herbs give the salad a special taste of Georgian cuisine. In this recipe, add a little cheese to the salad for tenderness. No salad dressing needed.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Small eggplants – 2 pcs.
• Tomatoes – 2 pcs.
• Walnuts - to taste.
• Adyghe cheese – 100 gr.
• Vegetable oil – 2 tbsp.
• Garlic – 1 clove.
• Soy sauce – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Parsley/cilantro – 3 sprigs.

Cooking process:

Step 1. Wash the eggplants and cut into small cubes. Sprinkle them with salt and leave for 10 minutes to remove the bitterness. Then rinse well, squeeze out the water with your hands and dry the cubes with a napkin.

Step 2. Fry the sliced ​​eggplants in a frying pan in heated vegetable oil until fully cooked and stirring so as not to burn. Then pour a spoonful of soy sauce and after it has evaporated, turn off the heat. Cool the eggplants.

Step 3.Cut the washed tomatoes and Adyghe cheese (can be replaced with any soft one) into identical small cubes.

Step 4. Dry the walnuts in a frying pan and grind them into medium crumbs using any method. Finely chop the garlic and herbs with a knife.

Step 5. Place all prepared ingredients into a salad bowl, with the exception of nuts. Then sprinkle the salad with salt and black pepper, mix gently and take a sample. If the tomatoes are not sour, you can pour lemon juice over the salad.

Step 6. Arrange the prepared salad with eggplants and walnuts in portioned salad bowls, sprinkle generously with nut crumbs and serve. Bon appetit!