Eggplant tomatoes pepper baked salad. Eggplant and tomato salad with pickled onions and herbs

Salad preparation should begin with roasting eggplant. So that they do not turn out to be bitter, you need to choose dense, small and fully ripened fruits. They can be distinguished by a dark purple hue of the skin, without green spots.

Eggplants are best baked whole, without peeling or cutting into pieces. small pieces. It is only necessary to tear off the leaves around the tail. When the eggplant is soft to the touch, transfer to a plate and let cool for 10 minutes. Then, still hot fruits, you need to peel. In order not to get burned, it is convenient to hold the ponytails.

After that, the tails must be cut off, and the flesh chopped with a knife into pieces 1 cm wide.

Then you need to wash, dry and finely chop green onion and greens. Sweet pepper is better to choose red or orange. With it, a baked eggplant salad will turn out brighter. The pepper should be de-seeded and cut into small cubes.

Peppers can also be baked. Try next time.

In one bowl you need to combine eggplant, herbs, onions and half of the pepper.

They must be salted, peppered and seasoned with vegetable oil. Salad should be mixed and left for 15 minutes.

The separated juice must be drained.

Baked eggplants are not only simple, but also healthy, because they do not absorb oil, as when fried, and thus do not burden the dish with extra calories.

Salad with baked eggplant and fresh tomatoes

Ingredients:

• eggplant - 640 g;
• red onion - 45 g;
• tomatoes - 280 g;
• garlic - 1 head;
• a handful of mint leaves;
• - 75 ml;
• lemon juice - 15 ml.

Cooking

Roast the head of garlic, drizzling it with oil and wrapping it in foil. Dry the washed eggplants and make small cuts so that they do not explode during baking. Place the eggplant along with the head of garlic in the oven and bake for 35 minutes at 200 degrees. Ready eggplant cool, divide in half, remove the pulp with a spoon and chop it coarsely. Water the eggplant lemon juice.

Squeeze the garlic out of the shell, puree and combine with eggplant slices. Cut the tomatoes and onions into small slices, mix all the prepared ingredients, season with oil, add mint leaves, salt, freshly ground pepper.

Salad of baked eggplant, tomatoes and onions

Ingredients:

• eggplant - 430 g;
• tomatoes - 320 g;
• red onion - 230 g;
• garlic - 2 cloves;
• parsley - 15 g;
• olive oil - 35 ml;
• lemon juice - 10 ml;
• a pinch of black pepper.

Cooking

Before baking eggplant for salad in the oven, prick the eggplant on all sides so that the vegetables do not burst during cooking. Bake eggplant for 45 minutes at 200 degrees. After 15 minutes from the start of baking, put the tomatoes, and after another 15 minutes - the onion, cut into feathers. Take out the baked vegetables, cover the eggplants with a film so that the skin easily separates when peeling. Peel the tomatoes, cut the vegetables into slices, add the baked onion, mix with chopped herbs and garlic. Season the dish with a mixture of oil, lemon juice and pepper.

Published: 20.07.2014
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

We bring to your attention a spicy, juicy and, moreover, salad from baked eggplant. In it, eggplant goes well with tomatoes and sweet peppers. piquant note add finely chopped garlic. This dish may well diversify your menu at the time and is ideal for people who constantly care about their figure.




Ingredients:
- large eggplants - 3 pcs.;
- tomatoes - 3 pcs.;
- Bell pepper- 2 pods;
- garlic - 5-6 cloves;
- vegetable oil - 2-3 tbsp. l.;
- dill - ½ bunch;
- vinegar (lemon juice) - ½ tsp;
- salt;
- ground black pepper.
Cooking a salad of baked eggplant, tomatoes and sweet peppers.

Step by step recipe with photo:

Wash the eggplant, cut off the stems.
Place in a baking dish or on a baking sheet.




Place in an oven preheated to 180°C. If you bake eggplant in glassware(how in this recipe) must be placed in cold oven, otherwise the form may burst.
Roast eggplant for 30-35 minutes until soft.




Remove the skin from hot eggplant using a plastic or wooden knife.




Then let the eggplant cool completely and cut into small cubes.

Rinse tomatoes. Boil water in a small saucepan. Drop the tomatoes into it with a spoon for a few minutes.




Make on tomatoes sharp knife cut crosswise and carefully remove the skin.




Cut, like eggplant, into small cubes.






Pepper for baked eggplant salad, wash well, cut the stalk, remove partitions and seeds. Cut in small pieces.




Finely chop the peeled and washed garlic cloves.




Wash the dill greens well and pat dry. Since dill will be needed to decorate the dish, it can be finely chopped, or it can be divided into small branches (at your discretion).
In a large bowl, combine eggplant, bell peppers, tomatoes and garlic. Season to taste with salt and pepper. How to mix.




Add vegetable oil and vinegar (lemon juice). Mix well again.
Salad of baked eggplant, tomatoes and sweet peppers is ready. You can start serving.

Arrange the salad in a neat pile on a platter or plate. Since it has a bright color, it is better to take dishes for serving. white color. Decorate fragrant herbs dill.
And one more important point: Before serving, keep a bowl of salad wrapped in cling film in the refrigerator.

This light vegetable baked eggplant salad is in perfect harmony with meat dishes, boiled and fried potatoes, and can also be served as an independent dish.

Seasonal salad of baked eggplant and peppers, with garlic and onions, dressing olive oil. Low-calorie, simple and delicious salad ready in 10 minutes (with simple condition that the eggplant you prepared in advance). You can bake eggplant in the oven, piercing holes in the skin with a fork in advance, and you can also make a vegetable on the grill, on the grill or on the fire.

I dressed the salad with fresh olive oil, a little sea salt coarse salt and added fragrant black pepper. Another filling option peanut sauce, as you know, it is ideal for .

In summer, you can cut tomatoes into a salad. But now they are tasteless, and by the new year they will be completely “cottoned”, so I will do without them. And who is not “afraid” of the taste of the Crimean onion or onion, then you can still cut the rings and beautifully lay them on top of the vegetables.

What you need for 2 servings:

• 1 large eggplant;
• 1 sweet pepper (red or yellow);
• fresh green onions (or red Crimean);
• 1 clove of garlic;
• olive oil;
• salt, black ground pepper;
• tomatoes optional (with them the salad is more juicy, watery)

Roasted Vegetable Salad: Eggplant with Peppers

Any baked eggplant convenient way. You can pierce holes in the skin and bake in the oven without foil. Can be on outdoors on the grill or on the grill - it's even tastier. The coolest option is at the stake, then the vegetable is still saturated with the aroma of firewood, the taste is smoky.

Cool in cold water so that the skin can be easily peeled off.

Cut into a medium sized cube.

Salt, pepper, mix with chopped garlic. Garlic can also be passed through a press or very finely chopped with a sharp knife. Immediately season with olive oil to nourish the eggplant.

As you can see, I have everything pretty coarsely chopped so that you can feel the taste.

Cut a sweet pepper into a medium-sized cube. I did not bake the pepper, because the balance of raw and baked is important in this salad.

I add green onions and mix everything together, I taste it.

You can serve on the table beautifully decorated with fresh herbs.

Salad of baked eggplant and peppers with garlic is one of my favorites. I am ready to eat it every day, regardless of the season. Try it too! Sincerely, Angelica!

Bon appetit! Recipe from Angelica.

Today I have for you a very tasty and healthy salad from vegetables:

baked eggplant With tomatoes, onions and greenery

(summer salad, )

I will cook it from whole baked eggplants, how to do it in the oven or on open fire I told in the recipe for caviar from baked vegetables ().

It's very hot in the kitchen this summer and you don't want to turn on the oven at all, so I'll adapt this recipe for a slow cooker and cook whole baked eggplants in it.

Recipe for baked whole eggplant in a slow cooker

(I’ll tell you how to cook in Panasonic, but any multicooker with the “baking” mode can handle it, if there is no such mode, you can bake eggplants in other modes, for example, “porridge”)

There is nothing easier than baking whole vegetables: the eggplants are washed, the stalk is removed, and pricked with a fork in several places.

I used whole frozen eggplants in my recipe.

very convenient in winter, by the way (it’s not winter now, I’m just freeing up my freezer for a new crop, oh! Zucchini, cherries, raspberries, apricots, currants, mushrooms are next 😉)

I put whole frozen eggplants in a dry bowl of a multicooker (they do not need to thaw, otherwise they will become very soft),

I close the lid and leave them on the "baking" mode and I will cook them in time .... 60 minutes will be enough, in the middle of the process I will turn them over once.

As you can see, bake whole eggplant not at all difficult, here is a photo with baked eggplants:

Let the eggplants cool slightly and peel them from the skin to prepare the salad.

From such fresh baked eggplants in the summer, you can make preparations for the winter in the freezer, after cleaning them before freezing, and then use them to make salads, casseroles or eggplant pies.

Let me remind you that for this salad are suitable whole roasted eggplant(or boats from them), cooked in any way:

• In the oven,
• on a simple or electric grill,
• microwave baked,
• baked in foil
• air grilled,
• and the salad is especially delicious when eggplant from a fire (with smoke) is a good option in nature when you cook barbecue from vegetables or barbecue.

Eggplant and tomato salad with pickled onions and herbs

For a recipe eggplant salad we need:

• 4 baked eggplants
• 1 ripe tomato,
• 1 onion
• juice of half a lemon
• 3 tablespoons olive (or any other vegetable oil),
• a bunch of greens (dill, parsley, cilantro, basil),
• salt and pepper - to taste,
• If desired, you can add a clove of crushed garlic and chopped chili peppers.

Cooking lettuce from baked eggplant with tomatoes

Let's start with onion, we cut it (I like it in half rings in this salad) and pour lemon juice to marinate. Peel the baked eggplant, cut into cubes. Cut the tomato into cubes. Chop greens.

It remains to mix our vitamin summer salad from baked eggplant with tomatoes and season with salt, spices and olive oil.

Who likes it spicier can add garlic to this salad and fresh pepper chili (try to cut it without seeds, in which all the fiery power of pepper is located).

I treat you with my baked eggplant salad:

Anyuta and her Notebook wish you bon appetit!

Oh yes, video recipe 🙂

Continuing the eggplant theme,

korean eggplant salad recipe

from YouTube from Dovna