Do you like eggplant salads? This is a wonderful vegetable that gives the dish a spicy flavor. Grilled eggplant dishes are now very popular. If you are embarrassed by the bitter taste of this vegetable, just sprinkle the chopped eggplant with salt, and after five minutes, rinse off the salt - so they cease to be bitter, but retain their aroma. Try these recipes and you will love eggplant.
Grilled eggplant salad
This dish has a deep rich aroma that can be prepared outdoors. Eggplant is fried until darkened. Then scrape the soft inside into a bowl and season with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add piquancy. They serve such a salad with pita bread, good rosé wine and a piece of feta.
Ingredients:
- 1 large eggplant;
- one tomato, diced;
- 1 ½ teaspoon wine vinegar;
- ½ teaspoon of tea salt, more to taste;
- ½ teaspoon chopped fresh oregano;
- 2 garlic cloves, chop finely;
- 3 tablespoons table oils;
- three tablespoons chopped parsley;
- pepper;
- capers for decoration optionally (that is, at your discretion);
- fried pita bread for serving.
Cooking salad
- Heat the grill to medium temperature. Pierce the eggplant with a fork, put it on the wire rack and close the lid, cook, turning it from time to time, until they become very soft, and their skin is not in the blisters (about 15 minutes).
- When they have cooled sufficiently, remove the innards from the eggplant and chop coarsely. Transfer to a bowl and mix with tomatoes, vinegar, salt, oregano and garlic. Stir with butter and parsley; season with pepper and salt if necessary. Garnish with capers if you like them. Serve with warm pita bread or pita bread.
This is not a cold salad (although you can eat it cold or at room temperature). But it’s better to be warm and immediately from the oven.
Eggplant and Goat Cheese Salad
The tart, full-bodied flavor of a salad flavored with goat cheese and almonds is perfect as a side dish for a steak or chicken. Or you can just put it on a piece of toasted bread and eat it as an open sandwich. In any case, its taste is magnificent.
Ingredients for salad with eggplant (see photo above):
- two large eggplants;
- salt;
- a third of a cup of olive oil;
- 2 teaspoons of vinegar;
- 1 tablespoon of honey;
- 1 tablespoon smoked paprika;
- 1/2 teaspoon of caraway seeds;
- 4 large cloves of garlic, coarsely chopped;
- juice of one lime or lemon (about two tablespoons);
- 1 tablespoon soy sauce;
- 1 cup parsley leaves - chop coarsely;
- half a cup of smoked almonds, coarsely chopped;
- 200 grams of goat cheese - crumble;
- 1/4 cup shredded green onion.
Cooking process
Preheat the oven to 200 degrees. Cut the eggplant into cubes and place in a large bowl. Sprinkle lightly with salt and set aside while making the marinade.
Beat olive oil, vinegar, honey, smoked paprika and caraway seeds together. Add the juice extracted by the eggplant and mix with the marinade. Stir in the garlic. Place the eggplant on a large baking sheet covered in parchment paper and place it in the center of the oven. Bake at 200 degrees for 40 minutes or until the eggplant is very tender and lightly browned. (Check to make sure that they have not burned out at all.) Remove from the oven and cool slightly.
Whisk together lemon juice with soy sauce. Return the eggplant to a bowl and mix with a mixture of lemon and soy sauce. Stir in parsley, smoked almonds and most of the goat cheese, leaving a little.
Put the prepared salad in a serving bowl and sprinkle with the rest of crumbled goat cheese and green onions.
Middle Eastern Salad
A humble vegetable such as eggplant has come a long way, having originated in India and Asia, and ultimately reaching Europe, America and ending up in the Middle East. It is cooked in breading, fried, grilled, baked, stewed, stuffed, mashed and even pickled. He is in everything from curry to ratatouille.
Ingredients for Salad with Eggplant and Tomato:
- olive oil for frying;
- 1/2 red onion, finely chopped;
- 50 g of toasted pine nuts;
- 1 tomato, finely chopped;
- 1/2 clove garlic chopped;
- half a cup of chopped mint leaves;
- 1 cup coriander leaves;
- 3 eggplant, cut into cubes (about 3 cm);
- 0.5 tsp caraway seeds;
- salt and pepper;
- lime or lemon juice;
- 1 tbsp. l sherry vinegar ;
- 1 tablespoon olive oil.
Sprinkle the chopped eggplant with salt and put in a colander for 30 minutes. Rinse with water and pat dry.
Heat enough oil in a large skillet to cover the bottom and fry the eggplant until golden. Transfer to a paper towel.
After the eggplants have cooled, mix all the other ingredients, season with salt and pepper and pour in lemon juice, vinegar and olive oil.
This salad is best kept in the refrigerator for a while before serving. The next day, he is also good.
Winter salad
Such a vegetarian eggplant and pepper salad with tomato sauce can be put on the table hot as a side dish, or you can roll it up for the winter.
Ingredients
- two eggplants;
- 6 tbsp. l olive oil;
- 2 red or yellow peppers, peeled and sliced;
- 4 cloves of garlic minced;
- 15 ml of tomato sauce or paste;
- 1 cup of water;
- 1 tsp caraway seeds;
- 1 tsp salts;
- 1 teaspoon of sugar;
- 1/2 teaspoon chopped red pepper;
- 1/4 teaspoon of black pepper.
How to cook?
You will also need a frying pan and a 6-7 liter pan.
Peel the eggplant, leaving a few strips of skin to help keep the pieces of eggplant together; they also add flavor.
Heat two large tablespoons of oil in a large skillet. Cut the eggplant into three-centimeter pieces. Put half in the pan and let them roast for about 10 minutes.
When the cubes are golden brown, transfer them to a large bowl. Add two tablespoons of olive oil to the pan and sauté the second batch of eggplant slices in the same way for about 10 minutes. Transfer the pieces to a large pot.
Add 2 tablespoons of olive oil to the pan and put the bell peppers in slices. Let it fry for about 3 minutes. Add the chopped garlic and continue to fry for another 2 minutes until the garlic gives up all the flavors.
Transfer peppers and garlic to a large pot.
In a bowl, combine tomato sauce, water, caraway seeds, salt, sugar, crushed red pepper and black pepper.
Pour the liquid mixture into a large saucepan and bring all the ingredients to a boil.
Reduce the heat to medium-low, cover the saucepan with a lid, leaving a small gap to allow steam to escape. Let the mixture simmer for an hour until the sauce thickens and decreases. Remove from heat.
As in other eggplant salad recipes for the winter, it can be eaten hot or cold, depending on your preference.
South African Salad
This is a very popular eggplant salad. A recipe with a photo will help you cook it.
Ingredients:
- 700 grams of eggplant;
- 1 bell pepper, red;
- 1 ⁄ 3 cucumbers;
- 1 ⁄ 4 heads of red onion;
- 1 ⁄ 2 garlic;
- 3 tablespoons table oils;
- 2 tablespoons lemon juice;
- 1 ⁄ 2 tablespoons of tea salt;
- 1 teaspoon freshly ground black pepper.
Cooking South African Salad
- Fry the eggplant on a grill or baking sheet.
- Turn them over as needed until the skin is charred on all sides. Eggplants are ready when they look somewhat deflated and soft.
- Place the eggplant on a plate to cool.
- Sprinkle with red pepper and chop.
- Cut the cucumber in half, scrape the seeds with a spoon and chop.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- After the eggplants have cooled sufficiently, remove as much skin as possible.
- Cut the eggplant into cubes and place them in a colander in a sink or bowl for 5 to 10 minutes to allow excess fluid to drain.
- Transfer them to a serving dish and add red pepper, cucumber, onion and garlic.
- Mix the oil with lemon juice and season with salt and pepper.
Serve immediately, otherwise the salt will draw too much moisture from the vegetables.
Asian eggplant hehe
This is the perfect side dish - light and healthy, but also very satisfying. Serve it with meat or seafood. It is tart, sweet, fresh and a little spicy. In general, it satisfies any requirements applicable to salads, and has a multi-level taste.
Like any other dish, the recipe is very liberal in terms of the number of vegetables. You can put less carrots and more eggplant, that is, adapt to your liking. It's delicious anyway. The big plus is that this Asian eggplant salad only gets better when stored in the refrigerator! No matter how you do it, you should definitely try the dish, not only because it is delicious, but also because it is filled with crispy and healthy vegetables!
What is needed and how to cook?
Ingredients:
- 2 large or 4 small eggplant, cut into pieces of three centimeters;
- 2 sweet peppers;
- 1 chopped chili;
- 1 large carrot, cut into thin strips (feel free to use a grater);
- 1 medium red onion, finely chopped;
- 2 cloves of chopped garlic;
- 2 tbsp. l vinegar 9%;
- 2 tbsp. l sesame oil;
- 1 tbsp. l toasted sesame seeds;
- 1/4 cup chopped cilantro;
- 2.5 tbsp. l salts;
- 1 teaspoon of sugar.
Put eggplant, sliced in strips, in a sieve, season with 2 tbsp. l salt and mix. Let them hang over the sink for at least 30 minutes to release moisture.
After 30 minutes, rinse the eggplants with water. First squeeze out all the water with your hands and pat dry with paper towels.
Heat the sesame oil pan over medium heat and fry the eggplant until brown on all sides for about 7 minutes. Set aside.
Combine the remaining ingredients in a bowl with eggplant. Add salt, sugar, vinegar and mix.
Sprinkle the fried sesame seeds on the Asian eggplant salad and refrigerate for at least 2 hours in the refrigerator. The longer the better. This will make his taste the next day even more intense!
"Morocco"
This eggplant salad recipe is very good for canning, but also fresh, just cooked, it is no less tasty.
Ingredients:
- 1 kg or a little more eggplant;
- 2-3 cloves of garlic;
- 1½ teaspoons of sweet paprika;
- 1½ teaspoons of caraway seeds;
- ¼ teaspoon (or more) of red pepper;
- 2 cups peeled and chopped tomatoes or pasta;
- ½ tbsp water;
- 1 teaspoon of sea salt;
- black pepper;
- 1 bay leaf;
- 1 teaspoon lime juice;
- ¼-½ cup (large handful) cilantro chopped;
- olive oil for frying eggplant and salad dressing.
Peel the eggplant and cut into slices. Spread evenly on a baking sheet and drizzle with olive oil. Depending on the size of your leaf, you may need one more to hold all the eggplants. Sprinkle with a pinch of salt and bake in the oven until the slices are browned. When they become golden, remove them from the oven and cool.
In a large saucepan, heat 1 tablespoon of oil and garlic and cook for about 30 seconds. Then add paprika, caraway seeds and red pepper and warm these spices in hot oil for 10 seconds, then quickly add chopped tomatoes, water, salt, pepper and bay leaf. Let the sauce simmer for 5 minutes.
Now chop the boiled eggplant into small pieces. Add them to the stewpan, mix. Reduce the heat, cover and let them boil for another 5 minutes.
Eggplants should now be fully cooked and soft, but not fall apart. Remove from heat and stir in lemon juice and chopped cilantro. Serve hot, warm or at room temperature with olive oil and squeezed lemon juice.