Salad of baked eggplant pepper tomato. Salad of baked eggplant, tomatoes and sweet peppers

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 the green onions and herbs. 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.

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.

Of these fresh baked eggplant in summer, you can make blanks 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 marinate lemon juice. 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

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

We bring to your attention a spicy, juicy and, moreover, baked eggplant salad. 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 one is lightweight vegetable salad from baked eggplant is in perfect harmony with meat dishes, boiled and fried potatoes, and can also be served as an independent dish.

Ingredients

• 2 eggplants;
• 1-2 cloves of garlic;
• a handful of walnuts;
• 3 tomatoes;
• 150 g of cheese;
• a few branches green onions.

Cooking

Cut the eggplant into small cubes and place in a frying pan with hot oil. Fry, stirring occasionally, about 15 minutes. Pour in soy sauce cook for a couple more minutes and let cool.

Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all the ingredients, sprinkle with pepper and garnish with chopped green onions.

bbcgoodfood.com

Ingredients

• 1 eggplant;
• ½ lemon;
• ½ red chili pepper - optional;
• ½ tablespoon of pomegranate juice;
• 1 clove of garlic;
• 2 tablespoons of olive oil;
• salt - to taste;
• 4 cherry tomatoes;
• a few sprigs of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• a few sprigs of mint;

Cooking

Poke a few 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 is wrinkled and the vegetable is very soft.

When the eggplant has cooled slightly, peel it and transfer to a colander. Press lightly on the vegetable to release excess juice. Then cut it into large cubes in a salad dish.

Mix the lemon juice, de-seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Drizzle half of the dressing over the eggplant.

Put in the tomato quarters, chopped onion and diced peppers. Add the rest of the dressing and stir. Garnish the salad with chopped mint and pomegranate seeds and don't forget olive oil.

iamcook.ru

Ingredients

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

Cooking

Boil the chicken in salted water until tender. Remove the meat from the leg and chop into small pieces.

Peel the eggplant and cut into small cubes. Put them in a frying pan with hot oil, salt and fry for a few minutes until soft. hard boiled.

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

Ingredients

• 2 eggplants;
• salt - to taste;
• 2 bell peppers;
• 1 onion;
• 2 carrots;
• 4-5 garlic cloves;
• 2 tablespoons of vegetable oil;
• 1 teaspoon of sugar;
• 2 tablespoons of soy sauce;
• 30 ml of vinegar 9%;
• 1 teaspoon Korean carrot seasoning;
• a few sprigs of cilantro;
• a few sprigs of basil;
• 1 tablespoon of sesame seeds.

Cooking

Cut the eggplant into thin long strips, salt and leave for half an hour. Cut the peppers into thin strips, and the onion into half rings. Grate the carrots for. Mince the garlic.

Rinse the eggplants and toss into a frying pan with hot oil. Fry, stirring occasionally, for about 10-15 minutes. Throw in the eggplant and fresh vegetables into 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.

russianfood.com

Ingredients

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

Cooking

Cut the eggplant into medium cubes, and the onion into thin half rings. Heat the oil in a skillet over medium heat and lightly sauté the onion. Then put the eggplant to the onion, lower the heat and cook for a few more minutes until the eggplant is browned and softened.

Crush the garlic with the flat side of a knife, add to the vegetables and saute 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.

Hard boil the eggs and cut them into large cubes. Cut the tomatoes into quarters. Place eggs and all vegetables in a salad bowl, add mayonnaise, salt and pepper and toss to combine.

bbcgoodfood.com

Ingredients

• 2 eggplants;
• 6-7 tablespoons of 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 of liquid honey;
• 1 lemon.

Cooking

Cut the eggplant into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and fry, turning occasionally, until soft and golden brown.

Cut the eggplant slices into quarters. Add to them chickpeas, chopped cilantro and finely chopped onion.

Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Dress the salad with this mixture and refrigerate for several hours.

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

christopherjamesclark.com

Ingredients

• 1 chicken breast;
• salt - to taste;
• 1 eggplant;
• 4 tablespoons of olive oil;
• ½ red bell pepper;
• 3 tablespoons pine nuts;
• ¼ head of cabbage;
• 3 tablespoons of sesame seeds;
• 1 lime;
• 3-4 tablespoons of water;
• ground black pepper - to taste.

Cooking

Boil the breast in salted water until tender. Cut the eggplant into circles, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze the liquid out of them.

Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant slices 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. Lightly toast the nuts and chop the cabbage.

In a blender, combine sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until uniform consistency. Place chicken, vegetables, and nuts in a bowl and drizzle with sesame dressing.

povarenok.ru

Ingredients

• 1 eggplant;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 stalk of celery;
• 2 tablespoons of lemon juice;
• 250 g canned pink salmon;
• 1 bunch of lettuce leaves;
• 150 g cherry tomatoes;
• 1-2 tablespoons of mayonnaise.

Cooking

Cut the eggplant into medium cubes and place in a frying pan with hot oil. Sprinkle with salt and pepper and cook, stirring occasionally, about 10 minutes.

Pour lemon juice over celery cubes. Lightly chop pink salmon with a fork, after draining the liquid. chop coarsely 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 of olive oil;
• ½ teaspoon of whole cumin;
• 1-2 cloves of garlic;
• 2 tomatoes;
• ½ teaspoon ground red pepper;
• ½ bunch of cilantro;
• ½ lemon.

Cooking

Cut the eggplant into small cubes. Put them in a colander, salt, mix and leave for half an hour. Then dry the vegetables with paper towels.

Heat the oil in a frying pan and put the eggplant in it. Fry, stirring occasionally, until they soften. Add cumin, minced garlic and red pepper and cook for a few more minutes.

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

prostyeretsepti.ru

Ingredients

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

Cooking

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

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

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. Drizzle the eggplant with 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.