Salads are not only cold, but also warm. Especially tasty you can cook a hot eggplant salad. There are a lot of options for such a dish - with the addition of a variety of ingredients. It is usually based on pre-fried or baked eggplant and other vegetables.
About Salad
Warm or hot eggplant salad - great lunch or dinner. This hearty, but rather light dish with a piquant taste, of course, refers to healthy food.
In this dish, eggplant fully reveals its taste. It goes well with many vegetables, garlic, herbs, seasonings, hard and soft cheeses, meat, honey, mushrooms. It is eaten both hot and cold. Dressings based on olive oil, soy sauce, lemon juice are perfect for him.
Following are some recipes for a warm eggplant salad.
With tomatoes and avocado
For such a dish, the following quantities of ingredients are required:
- one eggplant;
- three tomatoes;
- one and a half pieces of avocado;
- a bunch of basil leaves;
- cilantro;
- spices (salt and pepper).
Making hot eggplant salad with tomatoes:
- Dice the eggplant, fry in vegetable oil.
- Dice avocados and tomatoes, chop basil and cilantro.
- Stir fried eggplant with tomatoes, avocado and herbs, then salt and pepper.
Hot eggplant salad can be seasoned with soy sauce, but you can also not.
With tomato and pepper
Another flavorful and delicious dish. This is a hot salad with eggplant, peppers and tomatoes.
Would need:
- three eggplants;
- four tomatoes;
- two bell peppers of red color;
- four cloves of garlic;
- four onions;
- 100 ml of vegetable oil;
- a bunch of greens (dill, cilantro);
- salt pepper.
The order of preparation of hot vegetable salad with eggplant:
- Prepare a baking dish, put the whole eggplant, pepper and tomatoes in it. Preheat the oven to 190 degrees and place vegetables in it for 20 minutes.
- Chop the onion into quarters of the rings, chop the garlic, chop the greens.
- After 20 minutes, remove the tomatoes and peppers from the oven, put in a bowl, wrap tightly with cling film and leave for ten minutes. Eggplant will be baked for another quarter hour.
- Peel the tomatoes and peppers, remove the seeds and cut into medium cubes.
- Remove the eggplants from the oven, cut into two parts, pull out the pulp with a spoon and knead. If they are too dense for mashed potatoes, peel off the peel and cut into cubes.
- Put eggplant, tomatoes and peppers into a mold, add vegetable oil, pepper and salt. Place in the oven, heated to 220, for ten minutes.
Hot salad with eggplant, pepper and tomatoes immediately serve.
With saffron
This warm salad looks more like a spectacularly decorated appetizer with a spicy lemon-garlic dressing. In addition to eggplant, it has just onions and seasonings.
To prepare it, you need such products:
- two eggplants;
- two onions;
- half a glass of wheat flour;
- three tbsp. tablespoons of sugar;
- a bunch of parsley;
- a pinch of saffron;
- Art. a spoonful of olive oil;
- vegetable oil for frying eggplant.
- salt.
Additionally for refueling:
- three cloves of garlic;
- one lemon;
- Art. a spoonful of olive oil;
- salt.
Order of preparation:
- Wash the eggplant, dry, peel and cut in half lengthwise. Using a sharp knife, divide each half into thin plates (about 5 mm), making cuts from the wide side so that these plates do not come off.
- Place the eggplant in a bowl, salt and mix gently so as not to tear off the thin plates. Leave with salt for 20 minutes.
- Cut onions into thin half rings.
- Pour olive oil into a skillet, let it heat, put onion, pour sugar (1 teaspoon) and fry until a caramel color is obtained over moderate heat.
- Squeeze the eggplant. In a suitable bowl, mix the remaining sand and flour. Roll eggplant so that flour covers the petals on all sides.
- Heat vegetable oil in a frying pan, then fry the eggplant until a golden hue appears. Flip gently so as not to tear or break the petals.
- Make salad dressing: chop the garlic, wash the lemon, squeeze the juice out of it and mix the olive oil, garlic, lemon juice and salt.
- Turn on the oven 200 degrees. Put eggplants on a baking sheet, pour dressing on them, put in the oven for five minutes.
Place eggplant in the shape of a flower on a large flat plate so that the uncut ends are in the center. In the middle put caramelized onions, along the perimeter of the dish - parsley leaves. Garnish a hot eggplant salad with saffron threads. Serve warm.
With zucchini
To prepare this dish, you will need the following products:
- one eggplant;
- one small zucchini;
- two cloves of garlic;
- a bunch of spinach leaves;
- two tbsp. l yellow curry;
- three tbsp. l rast. oils;
- Art. l white sesame seeds;
- pepper;
- sea salt.
Order of preparation:
- Cut into slices of zucchini and eggplant.
- Heat oil in a large skillet.
- Pour curry into a pan and brown while stirring. In about one minute.
- Put eggplant mugs in a pan, fry for one or two minutes and turn over, fry for another five minutes over moderate heat.
- Then, in the same way, fry the zucchini.
- Put eggplant and zucchini in a bowl and cover.
- Chop garlic into thin petals and put it in a pan with hot vegetable oil. Fry for a minute, then quickly get out.
- Sesame seeds to fry in a clean dry pan, so that they acquire a dark shade.
Put spinach leaves on a plate, on it mugs of eggplant and zucchini, salt, add pepper and fried sesame seeds, put garlic on top.
With meat
This version of the dish is more satisfying and will appeal to everyone who can not imagine snacks without meat. The following foods are needed for this eggplant hot salad recipe:
- 400 g of beef;
- two eggplants;
- one carrot;
- one bell pepper;
- three cloves of garlic;
- a bunch of parsley;
- two tbsp. l soy sauce;
- three to four tbsp. l olive oil;
- two spoons rast. oils;
- teaspoon of sugar;
- three teaspoons of lemon juice;
- pepper;
- salt.
Order of preparation:
- Cut into strips eggplant, salt, let stand for 15-20 minutes.
- Cut the beef into thin strips, heat the skillet with vegetable oil and send the meat to it. Fry over high heat until golden brown with constant stirring.
- When the beef is lightly browned, lay out the eggplant and continue to fry and stir.
- Add carrots to thin meat and eggplant.
- When the carrots are softer, put the chopped bell peppers into the pan. Continue frying for another two minutes.
- Prepare dressing: pour olive oil, soy sauce, lemon juice, crushed garlic, chopped greens, a little granulated sugar into a bowl, add salt to taste and mix.
Put the hot eggplant salad with meat in portioned dishes, season with dressing and pepper with black pepper.
It can be done with veal, lamb, pork, beef tongue. Serve both hot and cold.
With chicken
Hot eggplant salad with chicken is a light meal that is good for those on a diet.
What you need to take:
- 500 g of chicken;
- 400 g of tomatoes;
- two onions;
- 300 g eggplant;
- two cloves of garlic;
- three tbsp. l soy sauce;
- greenery;
- olive oil;
- spice.
Order of preparation:
- Wash the chicken meat, cut into strips. Fry in a pan in olive oil, salt and pepper, until cooked. Five minutes before the readiness to pour in soy sauce and simmer a few more minutes, then remove from heat and let soak.
- Cut onion into half rings, sauté in a pan until transparent. After that, put carrots in a pan, chopped into thin strips, and fry with constant stirring.
- Cut the tomatoes into slices and put them in the pan when the carrots are soft. Simmer until the liquid from the tomatoes evaporates.
- Cut the eggplant into strips and fry until cooked. Salt at the very end of frying.
- Combine all ingredients in a large bowl, add garlic, passed through a press, and mix. Garnish with a sprig of greenery.
Serve warm salad immediately.
With cheese
Cheese lovers can make a hot eggplant salad according to the following recipe. For him you need to take:
- eggplant;
- four sheets of lettuce;
- 100 g of cheese;
- clove of garlic;
- three tbsp. l olive oil;
- spice.
Order of preparation:
- Cut eggplant into medium sized straws. Salt, let stand for about 20 minutes.
- Rinse lettuce leaves, dry and tear into pieces with your hands.
- Chop the garlic, cut the cheese into cubes.
- Fry eggplant in a pan with vegetable oil for ten minutes.
- In a bowl with lettuce, put the hot eggplant, then cheese, garlic and mix.
Serve the salad warm.
With soft cheese and nuts
The following ingredients will be required:
- two eggplants;
- three sweet peppers;
- 100 g soft cheese;
- a handful of pine nuts;
- 100 g of sour cream;
- a bunch of mint;
- a few twigs of fresh thyme;
- two tbsp. l olive oil;
- the fourth part of a teaspoon of ground pepper;
- salt.
Order of preparation:
- Preheat the oven to 200-220 degrees.
- Wash the pepper, put in a deep baking sheet, cover with foil and place in the oven. When the pepper peel becomes wet, remove the foil and bake it open until cooked.
- Cut the eggplants into long strips, put on a baking sheet, sprinkle with pepper, salt, drizzle with oil, place in the oven. Five minutes later, turn the eggplant over. When they become softer, cover with foil and bake for ten minutes.
- Remove the pepper from the oven, put in a saucepan, cover with foil, then cover. When it perspires, remove seeds and peel, cut into strips.
- Mash the soft cheese.
- Lay eggplant and pepper in a ceramic baking dish. Before the last layer, put half of the soft cheese, eggplant and pepper on top of it, sprinkle with pine nuts and the second half of the cheese.
- Put the form in the oven to melt the cheese.
Sprinkle the finished dish with oil, add salt, sprinkle with mint and thyme, torn hands. Serve the salad with sour cream.
Conclusion
Hot eggplant salads are prepared quite simply. Any novice chef will master them, while there is always the opportunity to experiment and change recipes to your taste.