Salad with eggplant, and tomatoes, and cheese is prepared surprisingly easy and simple, but it turns out incredibly tasty and satisfying. There are several recipes for such an appetizer. One of them involves the use of fried eggplant, and the other - baked. Which of the presented methods to choose is up to you.
Step by step salad recipe with eggplant, tomatoes and Adyghe cheese
If you are fed up with the usual salads with mayonnaise and other ingredients, we suggest that you diversify your table by making a light but very tasty snack using vegetables and lightly salted Adyghe cheese.
To implement the recipe in question, we may need the following products:
- medium-sized freshly picked eggplants - 3 pcs.;
- sweet fleshy tomatoes - 4 pcs.;
- Adyghe cheese of any manufacturer - about 100 g;
- fresh garlic cloves - 2 medium pcs.;
- soy sauce - about 2 large spoons (add to your taste);
- peeled walnuts (apply if desired) - about 30 g;
- ground black pepper , small sea salt - to your liking;
- refined sunflower oil - to your liking;
- green onions (fresh feathers) - used to decorate dishes.
Processing components for snacks
How to cook a salad with eggplant, and tomatoes, and cheese? First of all, you need to prepare all the ingredients. Eggplant is washed and dried with paper towels, and then chopped with not very large cubes. To deprive bitterness of vegetables, they are sprinkled with fine sea salt and left in this form for 35-50 minutes. After that, they are thoroughly rinsed and thoroughly dried.
Rinse the peeled walnut separately and chop it in a blender along with garlic cloves.
As for fresh tomatoes, they are washed and cut into strips. Lightly salted Adyghe cheese is also shredded in exactly the same way.
The process of preparation and the formation of snacks
To make a salad with spicy eggplant and cheese delicious, some of the processed vegetables should be definitely fried in oil. To do this, use a thick-walled pan. Eggplants are placed in it and cooked over medium heat for about ¼ hour. At the same time, vegetables regularly interfere so that they do not burn.
After frying the product, salt and soy sauce are added to it. In this composition, eggplant is fried for several minutes. By the way, if you do not like the taste of soy sauce, then you can not use it.
Frying the ingredients until golden, the pan is removed from the stove and completely cooled.
How to form a salad with eggplant, and tomatoes, and cheese? This is nothing complicated. To cool vegetables add tomatoes, Adyghe cheese and a mixture of walnuts with garlic. All products thoroughly mix, pepper and serve to the table in small bowls.
Making a warm baked eggplant salad with tomatoes and cheese
If you like warm and satisfying salads, we suggest you cook them in the oven. How to carry out this process, we will describe a little further.
So, to make a salad with eggplant, and tomatoes, and cheese, you need to stock up on the following components:
- sweet fleshy tomatoes - 4 pcs.;
- 3 medium-sized freshly picked eggplants;
- hard cheese - about 100 g;
- fresh garlic cloves - two medium pieces;
- sunflower oil - to your liking;
- ground black pepper, medium sea salt - to your liking;
- onions - 2 heads;
- drinking water - ½ cup.
We prepare the components
Before you make a salad with eggplant, tomatoes and cheese, you need to prepare all the products. The first vegetable is thoroughly washed, lightly chopped and flavored with salt. After half an hour, it is thoroughly rinsed and begin to process tomatoes. Tomatoes are blanched and diced. As for onions, they chop it in exactly the same way as tomatoes.
In conclusion, garlic cloves and hard cheese are alternately rubbed on a small grater.
Thermal processing of a dish and its formation
After processing the main vegetables (eggplant, tomatoes and onions), they are laid out in a deep form and mixed well. Also, the ingredients are flavored to taste with pepper and salt. They add a little drinking water and sunflower oil, and then mix thoroughly. In this form, the vegetables are sent to a preheated oven.
Bake the salad for half an hour (at a temperature of 190 degrees). At the same time, they regularly bother him with a large spoon so that he does not burn to the bottom of the dishes.
As soon as the vegetables become soft and turn into a viscous gruel, they are taken out and immediately mixed with grated cloves of garlic (you can add greens if desired). After this, a still hot appetizer is laid out on plates and sprinkled with grated cheese. Under the influence of temperature, this dairy product should melt a little. If you want to give the salad a creamier taste, then after adding hard cheese to it, the dish needs to be mixed thoroughly.
How and with what to serve a warm salad for dinner?
You can eat such a snack in many ways. Someone puts it on a slice of bread and eats the product as a sandwich, while someone uses this salad in conjunction with other first or second courses. In any case, subject to all the described recommendations of the recipe, you should definitely get a tasty and nutritious snack, which none of your household will ever refuse.