Delicious sweet eggplant salad. Eggplant Salad with Egg and Pickled Onions

Eggplant is a symbol of the approaching autumn. It is at this time of the year that there are so many blue ones that you can not only cook delicious snacks on the table, but also to make preparations for the winter. This is truly one of the most healthy vegetables. In Mediterranean countries they are often eaten raw and pickled, in others they are preferred. hot processing. Surprisingly, no matter what we cook, it will be fantastically tasty if eggplant is included in the composition. How many exist various salads that will decorate your table and delight family members! Today we will try to put together the most popular recipes. This will become a valuable piggy bank for experienced and novice cooks.

Beneficial features

First of all, the fantastic taste qualities such meals. No wonder the eggplant salad "Vkusnotishcha" is in notebook recipes of almost every hostess, and even among relatives living nearby, it will differ significantly, because today there are a lot of variations. Preparations for the winter are especially tasty, but also fresh salads nothing beats them. Their value lies not only in gastronomic appeal. blue vegetable contains a lot useful substances, and all these microelements remain intact until spring itself, therefore they are blue in the blanks and occupy one of the main places.

Eggplant salad "Vkusnotishcha"

It has many names, but the essence of this does not change. Spicy eggplants surrounded by other vegetables look fantastic, and they taste just as good. This salad is bright and rich taste. True, it should be avoided by those who have stomach problems. For others, he is wonderful side dish, nutritious and light.

Eggplant salad "Vkusnotishcha" is prepared within two days. But the wait time is worth it. Vegetables should be salted for a day, and then the finished dish is infused for the same amount. From the ingredients you will need:

• four large eggplants;
• a few bell peppers;
• onions - 1 head;
• large carrots - 1 piece.

In addition, you will need a whole bunch of seasonings. These are garlic and herbs, coriander, vinegar, oil and spices. You can add sugar, salt and pepper to taste.

How to cook eggplant salad "Vkusnotishcha"

You will need to cut the eggplant into strips. Now salt well and lightly remember them. In this form, vegetables should be left for a day. Then the sticks need to be squeezed out and fried in oil. Share on paper towel to glass oil. Do not neglect this point, because excess fat will spoil the impression of the dish. In addition, it is important to use only refined oil. The remaining vegetables are cut into rings and strips. Combine all the ingredients and leave for another day.

"Fried mushrooms"

This is another eggplant salad. “Vkusnotishcha” is not only a beautiful title, but also an epithet that guests often use to accompany the first sample. original and gourmet snack preparing quickly. It is permissible to fry blue ones immediately, but their taste will be more tender if you let them stand with salt for at least a few hours. Eggplant is the main ingredient. After frying with cubes, they are laid out on a paper towel. Separately, you need to cut into strips bell pepper, chop greens. Mix a tablespoon of honey, two tablespoons of soy sauce and a tablespoon of balsamic vinegar. Add garlic and pepper - and the appetizer is ready.

warm salad

This unusual dish which can be used as a side dish. It's perfect for solo as well. In any case, it turns out bright and fragrant salad from eggplant. “Yummy for every day!” - there’s no other way to call it. Remarkably, all vegetables are cooked in the oven, which allows you to do without excess oil. perfect solution For family dinner especially since it doesn't take long to prepare. Grease a baking sheet with oil and place eggplants, peppers and tomatoes on it. After about 15 minutes, you can take them out, cool and cut into cubes. Put all the preparations in one plate and season with garlic, herbs and onions, add oil and spices.

"Peacock Tail"

And we offer caring hostesses to serve another delicious dish on the table. Eggplant salad " peacock tail» has a bright presentation. Guests will not refuse to try and will surely appreciate such an appetizer. You will need eggplant and cucumber, bell pepper. For the sauce - processed cheese And boiled egg, garlic and mayonnaise, olives. Additional salt and pepper is required.

Cut the blue ones into rings and bake in the oven. Grease a baking sheet with oil first. Separately, you need to prepare the sauce, for which cheese and eggs are ground on a grater, mayonnaise and garlic, pepper and salt are added. Now make an appetizer. To do this, spread each circle cheese mixture, put a cucumber, a piece of pepper and an olive on it. You can use sliced ​​tomatoes instead of peppers. Just put it under the cucumber. Stacked on a platter, they really do resemble a peacock's tail.

It is not only beautiful, but also really tasty! For every day, eggplant salad according to this recipe is, of course, difficult to prepare, since the process takes a lot of time to process. But you can just chop all the ingredients and mix in a cup. It won't affect the taste.

summer dinner

Vegetables should be eaten as often as possible, but the usual "tongues" with tomatoes get bored. Therefore, we recommend trying this simple, but very hearty meal. You will need to cut and fry the eggplant strips. Separately marinate the onion, cut into rings, with sugar, salt and vinegar. grind boiled eggs and mix all the ingredients. Add mustard, salt and spices, as well as mayonnaise. It turns out so delicious! It is not for nothing that the recipe for eggplant salad roams from one master to another.

mushroom abundance

Autumn is the time when a lot of oyster mushrooms, mushrooms and mushrooms appear. Try to surprise your guests and invite them to guess what this yummy consists of. The mysterious eggplant salad is almost always perceived as mushroom platter. Everyone who tries it for the first time cannot identify the main ingredient. Salad tender, interesting and very tasty. It is very easy to cook it. It is enough to cut the eggplant into cubes and fry in oil. Tip: Spread in a single layer on the pan so that they are well browned. When all the vegetables are ready, chop 300 g canned champignons and put them on top. For a special charm, put a spoon mushroom seasoning, garlic and pepper. Add pre-fried onion. It remains to fill with mayonnaise - and lovely snack for a holiday or regular dinner ready.

Original appetizer "Indian"

The cuisine of this people is replete with spices and spices, for which we love exotic dishes. This salad is original and interesting, but for the first time try to make a small portion. So you need 8 not too large vegetables and 500 g chicken breast. Other than that, take 3 mangoes and four juicy apple, a tablespoon of Indian spices, salt and sugar, as well as a little oil.

In a common pan, you can put the whole meat and eggplant. After about 10-15 minutes, you can pull them out. Now cut the fruit into strips, meat into cubes, and vegetables into half rings. Add salt and sugar, spices and pour oil. The amount of seasoning can be changed to taste.

"Troika": eggplant salad for the winter

The deliciousness is indescribable! How nice it is to open a jar on New Year's Eve and remember about summer, isn't it? You will need three eggplants, onions and sweet peppers. Vegetables should be washed and dried, then cut into large pieces. Pour a little oil into the pan and throw in the garlic. Add vegetables and a teaspoon of salt, then cook for at least 30 minutes. After that, you need to pour another 20 g of vinegar and boil for another 10 minutes. It remains to decompose into jars and tightly close the lids. Wrap the container with a warm blanket and leave for a day, after which you can send it to the pantry.

Hastily

And we continue to consider eggplant salad recipes. Delicious treats for the winter can be prepared very quickly and simply, it is not even necessary to spend too much time in the kitchen. For example, now we propose to cook very tasty dish. The salad is not spicy, with an amazing sauce. To do this, you will need 3 kg of tomatoes, 1.5 kg of eggplant, 1 kg of bell pepper, 0.5 cups of 9% vinegar + 0.5 cups plain water. For dressing, you need to take sugar and salt, oil and seasonings.

First you need to skip the tomatoes through a meat grinder and boil the juice. Eggplant should be cut into large cubes, and pepper - into thin half rings. In boiling spices, add sugar and salt, oil and vinegar. Then add vegetables and cook for 30 minutes. At first, it may seem that there is too little juice. But eggplants are strongly boiled, and the proportions will become harmonious. At the end, add grated garlic - and after 5 minutes you can turn it off. The output should be 5 liters. Judging by the reviews, this is fantastically tasty.

Instead of a conclusion

These recipes are reliable and time-tested. You can try them without a shadow of a doubt, they will definitely please your family and friends, they will become a real decoration of the table. So don't waste your time. Before the season is over, try to cook eggplant as often as possible. Do not forget that this is one of the most useful vegetables, which is a source of protein and huge amount trace elements. An amazing feature of the blues is that they do not lose their useful properties at heat treatment. Therefore, conservation allows you to save vitamins and minerals, antioxidants for the whole winter. Even children, who rarely treat vegetables with reverence, are happy to eat eggplant salads. And how else, because it is very tasty and healthy!

Eggplant is a healthy and tasty vegetable loved by many. And those who have not yet fallen in love with it, most likely, as they say, simply do not know how to cook it. Today I have prepared for you a great article on how to prepare a delicious eggplant salad for the winter and preserve it, preserving all the most delicious and healthy.

Eggplant salads have long been known seasonal harvest and a snack, open a jar of which in the midst of a frosty winter is a real summer holiday. And the variety of combinations of other vegetables with eggplant makes these salads even better. You can always find the one that will suit you and your loved ones.

Today I want to talk about a few delicious recipes eggplant salads for the winter from all over the world, and you can choose.

Delicious eggplant salad with cucumbers and peppers - harvesting for the winter

In the recipe for this wonderful and simple salad Eggplant includes our favorite vegetables, which are easy to buy in the store or use the ones grown in your garden. My garden beds had almost everything needed, except for sweet peppers, but this is absolutely no problem. It's season for picking vegetables and they're easy to find.

To prepare such a delicious eggplant salad for the winter, stock up on convenient canning jars with good lids. From my own experience, I can say that they are well suited for salads. liter cans, it is just enough to feed the family one, maximum two times for dinner. Although, given how tasty the salad is, they can eat it at a time and ask for supplements. The salad is also very elegant and will perfectly complement the festive table.

To prepare the salad you will need:

• fresh eggplant - 1.4 kg,
• tomatoes - 1.4 kg,
• Bell pepper- 0.7 kg,
• fresh cucumbers - 0.7 kg,
• onion - 0.3 kg,
• granulated sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vegetable oil- 200 ml,
• vinegar 9% - 5 tablespoons.

From the indicated volumes of vegetables, approximately 3 liters of salad will be obtained, count for this required amount cans.

Cooking:

1. Prepare the vegetables for the eggplant salad. Wash them thoroughly. Cut off the tails of the eggplants, cut off the ends of the cucumbers on both sides. Cut the sweet pepper and take out the seeds. Clean the onion. Tomatoes will be used to make juice in which the salad will be stewed.

2. Prepare canning jars. For eggplant salad for the winter, liter jars are more suitable. They need to be sterilized, which can be done in any way you are used to: using a special lid for the pan, in the oven or in the microwave. Do not forget to sterilize the lids as well, it is enough to boil them in a ladle of water for several minutes.

3. The next step is to rid the eggplant of unpleasant bitterness. To do this, cut them into pieces, such as large quarters, salt well, stir and leave to stand for 15 minutes. Eggplants from the salt will let the juice out and turn a little brown. Then wash them cold water to wash off the salt. You can squeeze a little, as eggplants absorb a lot of liquid. After such a procedure, bitterness will not remain.

4. Cucumbers and peppers cut into pieces about the same size as the eggplant. So the eggplant salad will look more attractive and neat when ready.

5. Make juice from tomatoes. You can use a juicer, or you can use it manually. To do this, pour tomatoes over with boiling water and remove the skin, and then grate or pass through a meat grinder. A blender is also suitable, which can chop everything wonderfully. Put the finished tomato mass in a saucepan on the stove over medium heat.

6. Cut the onion thinly into half rings or quarters.

7. When it boils tomato sauce, put the onion in it and simmer for about 5 minutes. Then, add cucumbers, peppers and eggplants there and mix well. Do not add water, as all vegetables will end up with a lot of juice and no additional liquid is needed.

8. Let the mixture of vegetables boil, and then simmer under the lid for about 20 minutes. Do not forget to stir the vegetables more often so that they cook evenly.

9. Add salt, sugar and vinegar according to the recipe to the pan where our future eggplant salad is cooked, stir and cook for another 5 minutes over low heat. Now is the time to taste if there is enough salt and sugar in the salad, as it will not be possible later.

10. And now, while the eggplant salad is hot, put it in jars. Try to fill each jar to the top. If you can't get a full jar at the end, it's best to eat a salad for dinner, because for reliable preservation it is better to close half-empty jars.

Rolled up jars, turn on the lid and wrap with a thick towel or blanket and leave to cool until they reach room temperature. After that, you can put it away for storage until winter. Open eggplant salad not earlier than after 2-3 months.

Such an eggplant salad for the winter is very tasty, the vegetables are perfectly pickled thanks to vinegar and will be very fragrant. Be sure to try!

Korean eggplant salad - preservation for the winter

Delicious eggplant salad for the winter can be prepared according to different recipes, but one of them is sure to be appreciated by big fans Korean carrots, spicy dish, the invention of which is often attributed to our eastern neighbors.

And of course, the composition of such an eggplant salad will include carrots, where without it in this recipe.

I'll tell you about the proportions of ingredients per 1 kg of eggplant. If you have more, then proportionally increase the amount.

For Korean eggplant salad you will need:

• eggplant - 1 kg,
• sweet pepper - 250 gr,
• white onion - 250 grams,
• carrots - 250 grams,
• garlic - 5 cloves,
• sugar - 4 tablespoons,
• salt - 1 tablespoon (+1 for washing eggplant),
• vinegar 9% - 50 grams,
• ground black pepper - 1 teaspoon,
• hot red pepper - 1 teaspoon,
• spices for carrots in Korean - 1 tablespoon.

Cooking:

1. Prepare in advance clean jars with preservation lids, you can sterilize them. But we will sterilize the jars already with the salad, so it is enough to wash them thoroughly with soda.

2. Cut the washed eggplant into strips of medium thickness. Then sprinkle them with a tablespoon of salt and leave for half an hour to let the juice flow.

3. After half an hour, rinse them with cold water from salt and squeeze a little from excess water. Place in a frying pan with hot vegetable oil and lightly fry until a little golden brown and eggplant will not become soft.

4. Cut the sweet pepper into thin strips. If it turns out the pieces are about the same size as the eggplant, then it will be very beautiful.

5. Also chop the onion with feathers or half rings and add it to the pepper.

6. Grate carrots for "Korean" carrots. These are now sold in stores in sets and separately. If, nevertheless, it is not there, then you can thinly cut the straw with a knife.

7. Add carrots to the rest of the vegetables, squeeze the garlic there through the press. You can rub it on fine grater, turns out to be about the same. The smaller the garlic, the more flavor it will give to the dish.

8. Now add a tablespoon of salt, 4 tablespoons of sugar, pepper, vinegar and special spices for Korean carrots to the vegetables. Due to the popularity of the dish, these spices are easy to find in stores.

9. Mix everything well so that the spices are evenly distributed over the vegetables.

10. Now add the fried eggplants to the salad blanks. Mix them all together.

11. Arrange the resulting eggplant salad in jars. Seal it well. The salad will release a lot of juice.

12. Put the jars in large saucepan by laying a clean kitchen towel on the bottom. Sterilize them in this form for 25-30 minutes, covered with lids, but without twisting.

13. Twist or roll up the lids with hot jars. After that, turn over and wrap everything together in a large towel or blanket so that they cool as slowly as possible.

You can put it in a closet or cellar for storage only after the eggplant salad in the jars has cooled down.

In winter, a very tasty spicy Korean-style eggplant salad awaits you, ready to eat.

Delicious original Greek eggplant salad - a recipe for the winter

Once having visited Greece, I realized that this country is very fond of vegetables. Well known to everyone Greek salad from fresh vegetables, olives and cheese. And they love vegetables there all together and each vegetable separately. This, I think, explains the main rule of the Greek vegetable dishes- all vegetables should be cut into very large pieces.

I remember visiting a restaurant, we expected that they would bring us a large plate with small slices of vegetables, as we used to at home, and we were surprised by a large deep plate, where tomatoes were quartered, onions were thick feathers, cucumbers were ringed and whole olives with pits, straight from the tree. It was surprisingly tasty, although unusual.

So the eggplant salad in Greek will not be an exception. Here, too, the main rule is large pieces of vegetables and a lot of fragrant herbs. You will not forget such a salad, and guests will beg you for a recipe.

We will be harvesting our Greek eggplant salad for the winter, so prepare small jars for preservation in advance. Half liter or liter will do. But no more. From the indicated volume of vegetables, 1 liter (by volume) of salad will be obtained, and this will depend on how juicy the vegetables were. How more juice in tomatoes or peppers, the more they boil down when stewing.

For the Greek Eggplant Salad you will need:

• eggplant - 400-500 grams,
• tomatoes - 500 grams,
• sweet pepper - 250 grams,
• carrots - 250 grams,
• onions - 250 grams,
• garlic - 4 cloves,
• vegetable oil - 50 grams,
• vinegar 9% - 2 tablespoons,
• sugar - 1.5 tablespoons,
• salt - 0.5 tablespoon,
• dried basil - 0.5 teaspoon,
• dried herbs ( green onion, parsley, dill) - 1 tablespoon,
• coriander beans - 0.5 teaspoon,
• a mixture of peppercorns - 0.5 teaspoon,
• savory - 0.5 teaspoon,
• bay leaf - 2-3 leaves,
• red pepper - a pinch.

Preparing the salad:

1. Prepare the vegetables for the salad. Important rule cooking this eggplant salad is to cook the vegetables in order, from longest to fastest. This is necessary in order to ready dish vegetables were equally soft and delicious.

2. Cut the eggplant into thick rings, 1-2 centimeters thick, and then cut each into 4 pieces. Get the right size pieces. If you have very large eggplants, then divide each ring into 9 parts (two cuts in one direction and two cuts perpendicular to the other).

3. Cut the tomatoes into pieces the same size as the eggplant.

4. Cut carrots into thick rings or half rings, depending on its thickness.

5. Onions are also cut into thick quarters. Do not squeeze the garlic through a press, but also cut into rings.

6. Cut the sweet pepper lengthwise into wide strips, and then into squares. To get the same size again.

7. Now we start cooking vegetables. Take a large saucepan with a thick bottom, pour vegetable oil into it. Add salt, sugar and vinegar there. First of all, we will stew carrots, as it is the toughest of all our vegetables. It will take about half an hour before the carrots become soft.

8. When the carrots soften, put onions, garlic and sweet peppers in the same place. Simmer covered over medium heat for 15 minutes.

9. After fifteen minutes, add eggplant. Mix well and simmer further under the lid. Again 15 minutes. During this time, all vegetables will soften almost to full readiness.

10. After that, add everything fragrant spices and dried herbs from the list and mix everything well. Simmer again for 15 minutes.

11. In this form, simmer under the lid for another 15 minutes, but now at the lowest possible fire on your stove. The very minimum. Vegetables should barely gurgle so as not to be digested.

12. Our almost ready salad from eggplant in Greek until laid out in jars that you have sterilized in advance. Why almost? It's simple, it takes time to fully reveal the taste of such a salad, it must be infused for at least several weeks.

According to all the rules of canning, rolled up jars are turned over and wrapped in a warm towel. Let them cool like this.

Such an eggplant salad, of course, will be very tasty to try and freshly cooked. I think your family will definitely like it, but try to restrain their appetites and let the salad ripen on a shelf in the closet until winter. That's when you'll know him real taste!

Eggplant salad "Teschin language" - a simple step by step recipe

But this delicious eggplant salad for the winter is recommended to close lovers of spicy. This wonderful salad may remind you of adjika in some ways, but of course it is prepared from eggplant. And believe me, this yummy is simply a must try.

The main ingredients here are not at all exotic, the same eggplant, sweet peppers and tomatoes, but the cooking method is different. Eggplant here will be the only vegetable cooked in large pieces and will be the same sharp techin tongue.

The recipe is very simple, but the result is delicious.

For cooking you will need:

• eggplant - 2 kg,
• sweet red pepper - 6 pieces,
• red hot pepper - 1 pod (optional),
• tomatoes - 6 pieces,
• vegetable oil - 0.5 cups,
• sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vinegar 9% - 6 tablespoons,
• garlic - 1 head.

Cooking:

1. Sterilize jars for salad preparation in advance. Wash vegetables. Remove seeds and stems from peppers.

2. Cut the eggplant into thick circles, sprinkle them with salt and leave for 30 minutes to let the juice flow.

3. Peel the tomatoes. It is convenient to do this if you cut the skin and scald the tomato with boiling water.

4. Cut the pepper into large pieces. It, along with tomatoes, garlic and hot peppers, must be passed through a meat grinder; a blender can also be used. The main thing is to get a juicy vegetable gruel.

5. Add salt, sugar and vinegar, as well as vegetable oil, to this juicy vegetable mass. After that, mix everything well.

6. By this time, the eggplants will start juice and darken a little. Rinse them with water to remove excess salt. Place in a large saucepan and pour over the grated vegetables.

7. Stew eggplants in this sauce for about half an hour over medium heat. Taste for enough salt.

8. Well, the mother-in-law's tongue eggplant salad is almost ready. In such a hot form, transfer it directly from the pan into sterilized jars and roll it up.

Turn the jars upside down and wrap them in a towel. Let cool.

Such an eggplant salad will reach the desired condition for several months, but by winter it will be completely ready and you can eat it, enjoying the best. piquant taste.

Georgian eggplant salad - cooking for the winter

Since we have tried eggplant salads from different parts of the world, it’s just a sin not to remember one more type of this beautiful and healthy dish. Eggplant in Georgian is somewhat similar to Mother-in-law's tongue, but still slightly different, adding a slightly different color and taste to them. Try to cook both, you will surely like one of them.

Harvest delicious salads from eggplants, eat them with pleasure in winter and remember a fruitful summer. Bon appetit!

Salad from fresh tomatoes And fried eggplant- extremely tasty and summer salad, because eggplants are fried in a pan, and tomatoes and onions are cut into fresh. Step by step recipe with photo. Video recipe.

Eggplant is the most "convenient" vegetable for cooking any dish. It is suitable for baking, frying, preserving, boiling, and of course, summer salads. With it, any dish turns out spicy, with a pleasant spicy note. In addition, this unusual vegetable, which goes well with many seasonings and flavors: all kinds of oils, tomatoes, garlic, parsley, mint, walnuts, cumin, basil, coriander, ginger, soy sauce and many other products. In this review, we'll talk about how to make a summer salad of fresh tomatoes and fried eggplant. It is easy to prepare and eats up very quickly.

The basis of the salad includes eggplant, tomato, onion, garlic and herbs. Fresh vegetables and fried little blue ones - this is of course unusual combination, but the food is both fresh and juicy at the same time. The salad turns out incredibly tasty, so it disappears from the table very quickly. Among other things, it is suitable for vegetarian cuisine and lovers lean food. In this recipe, eggplants are fried in a pan, but you can bake them in the oven. Then the dish will be less high-calorie.

• Calorie content per 100 g - 190 kcal.
• Servings - 1
• Cooking time - 30 minutes

Ingredients:

• Eggplant - 1 pc.
• Vegetable oil - for frying eggplant and salad dressing
• Onion- 1 PC.
• Tomatoes - 2 pcs.
• Greens (cilantro, parsley, dill, basil) - to taste
• Garlic - 2 cloves
• Salt - 0.5 tsp or to taste

Step-by-step cooking of fresh tomato and fried eggplant salad, recipe with photo:

1. Wash the eggplant and cut into bars. I recommend using young fruits, because. they do not require soaking and removing bitterness. If the blue ones are ripe, with large seeds, then remove the harmful solanine, which gives an unpleasant bitterness. Sprinkle the chopped fruits with salt, soak for half an hour and rinse. Although for some, the bitterness of eggplant is a piquancy.

2. Pour vegetable oil into the pan and heat it well. Add eggplant and fry over medium heat until golden brown.

3. Wash the tomatoes, dry and cut into pieces. Put them in a salad bowl.

4. Peel the onion, wash, chop into thin half rings and send to the tomatoes.

5. Wash the greens, chop and put in a salad bowl.

6. Chop the peeled garlic cloves and add to the vegetables.

Ingredients:

• eggplant - 3 pieces;
• egg - 3 pieces;
• onions - 2 pieces;
• mayonnaise - 3 tablespoons;
• salt, pepper - to taste.

To pickle onions:

• sugar - 1 teaspoon;
• salt - 0.5 teaspoon;
• vinegar 9% - 3 tablespoons;
• water - 80 milliliters.

Gorgeous eggplant salad. Step by step cooking

1. First, let's boil the eggs. They must be twisted. To do this, fill them with water and put on fire. They should boil for about 10 minutes. Then drain hot water and pour over cold to cool the eggs. And to make it easier to clean later, there is little secret. If you put a teaspoon of salt in the water before boiling the eggs, the film that is under the shell will not stick to the protein, and the eggs will be easier to clean!
2. Let's get eggplant. We'll need three. When buying, pay attention to whether the eggplant is elastic, whether its stalk is green, whether the color is uniform (spots can only be if it is implied a separate variety), whether the vegetable is dry. If all these aspects are met, then the eggplant is good and can be eaten. Try to choose medium-sized vegetables - there is a good chance that they are not overripe.
3. Cut the eggplant into thin slices. Salt and leave for half an hour so that they do not taste bitter.
4. Now you need to pickle the onion. To do this, you need to clean it (so that your eyes do not water, first put the onion in the refrigerator for a while), wash and cut into thin half rings. Now place in a small container. Add sugar, salt, vinegar and boiling water. Mix well and leave on the table for 20 minutes to marinate.
5. Now let's fry the eggplant. Take a frying pan, pour a little vegetable oil, put all the eggplants at once and fry for 5-7 minutes, stirring constantly.
6. Place cooked vegetables on a paper towel to remove excess fat.
7. Next, let's move on to the eggs. They must have cooled down. Now they need to be cleaned. This will come out easily thanks to the salt we added. Now cut the eggs into thin strips. You can use an egg cutter, or you can use a knife - as you are used to.
8. It's time to assemble the salad. We take a medium-sized container, put eggplants, eggs into it, drain the marinade from the onion and send it to the same bowl.
9. Now you need to salt and pepper to taste.
10. Season with mayonnaise and mix well.
11. Put the finished salad in the refrigerator for about half an hour to infuse.
12. Serve the salad in a beautiful salad bowl or, using a special mold, put it on a flat plate and decorate with greens and roses from cucumbers or tomatoes.

This chic eggplant salad will become wonderful decoration holiday table, and guests will not guess what ingredient is the basis. Tell your friends how to make a chic eggplant salad at home. And go to the site "Very tasty", with us you will find many more recipes for a simple lunch or holiday.

Eggplant is very useful. They can and should be eaten every day to get from them maximum amount benefit. It is for this reason that we decided to create for you several salads that you can cook every day.

Among them there are options with meat, and with mushrooms, and with cheese, and spicy versions, and many others. We strongly recommend that you try each option to make sure not only that it is delicious, but also that you want to eat and cook it every day.

General principles of preparation

For salads, we recommend cutting all the vegetables to approximately the same size. Firstly, then they will be equally saturated with dressing. Secondly, large pieces vegetables are very inconvenient to eat. Especially if he is sitting at the table. a large number of of people.

Don't be afraid to experiment with seasonings. Plain vegetable oil and mayonnaise are a thing of the past. Let's discover new flavors!

Korean-style eggplant salad

Cooking time

calories per 100 grams

For lovers Asian cuisine this salad is just perfect! A lot of garlic, chili, black pepper, sesame seeds, soy sauce - what could be better?

How to cook:

Tip: to prevent your refrigerator from being saturated with the “Korean” aroma, close it tightly or at least tighten it tightly with a film.

Salad with eggplant and mushrooms

If you like to walk on mushrooms, and then eat what you have collected, this salad is for you. Lots of vegetables unusual gas station and, of course, mushrooms. Tasty!

How much time is 1 hour and 25 minutes.

What is the calorie content - 49 calories.

How to cook:

1. Choose young zucchini and eggplant so you don't have to remove the bitter seeds.
2. Wash the fruits, remove the stalks and cut into small cubes.
3. Pull off the husk from the onion, wash the root crop and chop finely with a sharp knife.
4. Rinse sweet pepper, cut into small cubes.
5. Wash the tomatoes, make cuts on the peel.
6. Blanch the fruit, then peel and cut into cubes.
7. Peel the garlic, skip the cloves through the crush.
8. Rinse chili, finely chop sharp knife, removing the seeds and tail.
9. Mix garlic, chili and tomatoes.
10. Peel the stems and caps of the mushrooms and cut them into quarters. If the fruits are too large, cut them into small cubes.
11. Place a deep frying pan on the stove, turn on the fire, pour in the oil.
12. Let it warm up, then add the chopped onion.
13. Simmer for about five minutes until soft, then add zucchini, eggplant, sweet peppers, tomatoes with chili and garlic, mushrooms.
14. Cover and add sugar, salt, vinegar and cook for about thirty minutes, stirring occasionally.
15. After the time has elapsed, put the salad in jars, cool, close the lids and refrigerate at least overnight.

Tip: if you want more spicy salad, no need to cut the seeds from the chili. It is they who give the "burning" to the dishes.

Eggplant appetizer with cheese

Dedicated to cheese lovers. A really simple salad, and therefore everyone should cook it. Ready in half an hour and it's worth it!

How long is 35 minutes.

What is the calorie content - 107 calories.

How to cook:

1. Rinse the eggplant, remove the ends and cut the fruit into bars.
2. Pour oil into the pan and let it heat up.
3. Add eggplant and fry until golden brown.
4. Without ceasing to mix the bars, pour soy sauce, mix.
5. Cook for about two more minutes, then remove from heat and let cool.
6. During this time, you can start preparing other ingredients. Wash the tomatoes thoroughly, cut into cubes.
7. Remove the packaging from the cheese, cut it in the same way as the tomatoes.
8. Pour the nuts into a dry, clean frying pan and put it on the stove.
9. Dry the nuts until golden brown and pronounced aroma.
10. After that, pour them over so that they do not burn. Then chop a little.
11. Rinse the onion, cut into feathers.
12. Mix eggplant, tomatoes and cheese in a salad bowl.
13. Sprinkle with nuts, decorate green onions and serve to the table.

Tip: absolutely any product can be used as a salad decor.

Delicious recipe with poultry meat

Juicy chicken in spices, lots of vegetables, aged parmesan, fresh basil, classic dressing- all this is our eggplant salad with chicken.

How long is 50 minutes.

What is the calorie content - 105 calories.

How to cook:

1. Wash the fillet thoroughly, then remove the membranes and fat with a knife.
2. Dry with dry paper towels and cut into strips.
3. Rub each with salt and sprinkle with black pepper.
4. Pour a little oil (not all) into a frying pan and place on the stove. Turn on the fire and lay out the chicken slices.
5. Fry them until golden brown on all sides.
6. Put the finished slices on a plate, sprinkle a small amount lemon juice, squeezing it directly from half a citrus.
7. Wash the sweet pepper, remove the stalk along with the seeds and membranes.
8. Cut the fruit into strips with a sharp knife.
9. Rinse the eggplant too, remove the tails.
10. Cut fruit into chunks.
11. Pour the rest of the oil into a clean frying pan, heat it up and put the pepper.
12. Fry until cooked, remove from the pan and place the eggplant in it.
13. Fry them, too, for several minutes, not forgetting to stir.
14. While the vegetables are cooking, wash the tomatoes. Cut each fruit into four pieces. If the tomatoes are large, then it is possible for six slices.
15. Put them in the pan after the eggplants are ready.
16. Rinse lettuce leaves, tear into small pieces.
17. Mix tomatoes, peppers, eggplant, lettuce, chicken.
18. Season with salt and pepper to taste, drizzle olive oil mixed with lemon juice (squeeze everything).
19. Arrange the salad on a serving platter.
20. Rinse the basil leaves, grate the parmesan.
21. Garnish the salad with basil, sprinkle with cheese and serve.

Tip: If desired, tomatoes and peppers can be left fresh, and chicken fillet can be boiled.

Hearty salad with egg

At first it seems that the recipe is very simple and easy. But if you try it, you can immediately understand that this opinion is erroneous. It is very nutritious, unusual ingredients And most importantly, everyone loves it! This is eggplant salad with eggs.

How long is 45 minutes.

What is the calorie content - 98 calories.

How to cook:

1. Wash the eggplant, remove the stalks and buttocks.
2. Cut the fruits into bars of the same size.
3. Pour into a bowl, sprinkle with plenty of salt and let it brew for twenty minutes.
4. Peel the onion, wash, cut the head into half rings.
5. Put in a bowl, pour vinegar over it and disassemble with your fingers.
6. Marinate until the rest of the salad ingredients are ready.
7. Pour the salted bars into a colander, rinse under running water.
8. Pat dry with dry paper towels and place in the pan.
9. Pour oil and put on the stove, turn on the fire.
10. Bring to a boil and cook for about ten minutes, not forgetting to stir.
11. After that, put them in a salad bowl to cool down quickly.
12. Place the eggs in a saucepan, cover with water.
13. Remove to the stove and bring to a boil, cook for a quarter of an hour.
14. Then put it in the sink, fill the saucepan with cold water to cool down quickly.
15. Remove the shell, cut into cubes.
16. Mix eggplant, onion and eggs. Add spices, sour cream and mix.
17. Put in the refrigerator for thirty minutes, then to the table.

Tip: for more hearty option salad, use mayonnaise instead of sour cream.

Cooking with different vegetables and classic dressing

Again, a large number of vegetables, and this is immediately a sign that the dish will definitely be tasty and very healthy! Eat yourself, offer friends, relatives and loved ones. They will love this eggplant, tomato, onion and sweet pepper salad!

How much time - 1 hour.

What is the calorie content - 44 calories.

How to cook:

1. Rinse tomatoes, herbs, eggplants, sweet peppers under running water.
2. Place pepper and eggplant on a baking sheet.
3. Prick the eggplant with a fork or toothpick in several places.
4. Put in the oven for 20-25 minutes at 230 Celsius.
5. When the time has passed, remove the peppers, and return the eggplant for another 20-30 minutes.
6. Slightly cooled vegetables cut into cubes. Be sure to remove the insides from the pepper.
7. Cut the tomatoes into cubes of the same size.
8. Peel the onion, wash and cut into thin rings.
9. Finely chop the greens, and peel the garlic and pass through the crush.
10. Mix tomatoes, herbs, garlic, peppers, eggplant, onions.
11. Add salt, sugar, pepper, oil, lemon juice. Mix and you can serve.

Tip: For a special taste, use corn oil.

A special recipe for a warm dish with cheese

This warm salad from eggplant, and therefore can even go for dinner or full lunch. We added tomatoes, peppers and feta. Just imagine that salty, slightly sour taste!

How long - 25 minutes.

What is the calorie content - 134 calories.

How to cook:

1. Wash the eggplant, remove the ends, cut into cubes.
2. Wash the pepper, remove the middle, cut the fruit into cubes.
3. Transfer the chopped vegetables to a baking sheet, sprinkle with a little salt and drizzle with oil.
4. Bake for 10-15 minutes at 220 degrees Celsius.
5. Rinse the tomatoes at this time, cut into cubes of the same size.
6. Remove brine from feta, mash with a fork.
7. Mix the rest of the oil with mustard, honey. Add salt and pepper to taste.
8. Mix eggplant and peppers with tomatoes.
9. Add feta, dressing and mix. Salad can be served.

Tip: feta can be replaced with cheese. It is almost identical in texture and taste.

Unusual appetizer with ginger

Here you will really be surprised. The eggplant salad included soy sauce, ginger, pickled mushrooms. The taste is special, everyone needs to try it!

How much time - 20 minutes.

What is the calorie content - 70 calories.

How to cook:

1. Wash the eggplant, cut into bars and fry in a pan heated with oil.
2. Add spices, squeeze the peeled garlic through a press, mix and remove from heat.
3. Allow to cool, and during this time, peel the onion, then wash and chop finely.
4. Wash, peel and grate the ginger.
5. Mix vinegar with soy sauce, stir in garlic and ginger.
6. Drain the marinade from the mushrooms, combine them with eggplant, season with the prepared sauce.

Tip: For a sharper look, use fresh pepper Chile. Half a pod will suffice.

If you are worried that the eggplant in the salad will be bitter, be sure to salt them in chopped form and let it brew for 20-30 minutes (minimum). Then slices of vegetables should be thoroughly washed with running water and then used for their intended purpose. This will remove not only bitterness, but also excess moisture.

Still want to add mayonnaise according to the good old tradition? Cook it yourself! For this you need fresh eggs, vegetable oil, mustard, lemon juice, a little sugar and salt. An immersion blender will help to whip, and loved ones will help to eat (even without a salad).

cook various salads every day to make your everyday life varied. After all, this is an opportunity to discover new dishes, new tastes and aromas. Try it, you'll love it so much you won't be able to stop!