Eggplant salads for the winter: recipes with step-by-step descriptions and photos

Be sure to try preparing the incredibly tasty salad “Eggplant Paradise” using this recipe.

Simple composition, easy preparation and unearthly taste: just lick your fingers. Eggplant salad amazes with its bright colors and incredible taste. Even the most sophisticated gourmets will be delighted: it has been tested many times - there is simply no one left indifferent. An incredibly beautiful and very tasty salad will become a real decoration not only for your everyday, but also for your holiday table.

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

This wonderful and easy eggplant salad recipe includes some of our favorite vegetables that are easy to buy at the store or use those grown in your garden. My beds had almost everything I needed except sweet peppers, but that was not a problem at all. It's vegetable harvesting season and they're easy to find.

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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 liter jars are well suited for salads; it can be just enough to feed a family with lunch once, or at most twice. Although, considering how delicious the salad is, they may eat it in one go and ask for more. The salad is also very elegant and will be a great addition to the holiday table.

To prepare the salad you will need:

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

The indicated volumes of vegetables will yield approximately 3 liters of salad; calculate the required number of jars for this.

Preparation:

1. Prepare vegetables for eggplant salad. Wash them thoroughly. Cut off the tails of eggplants and cut off the ends on both sides of cucumbers. Cut the sweet pepper and remove the seeds. Peel the onion. The tomatoes will be used to prepare the juice in which the salad will be stewed.

2. Prepare jars for canning. 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 familiar with: using a special lid for a pan, in the oven or in the microwave. Don’t forget to also sterilize the lids; just boil them in a pan of water for a few minutes.

3. The next step is to rid the eggplants of unpleasant bitterness. To do this, cut them into pieces, for example large quarters, salt well, stir and leave to stand for 15 minutes. The salt will release eggplant juice and turn a little brown. Then, rinse them with cold water to remove the salt. You can squeeze it a little, as eggplants absorb a lot of liquid. After this procedure there will be no bitterness left.

4. Cut the cucumbers and peppers into pieces approximately the same size as the eggplants. This way the eggplant salad will look more attractive and neat when finished.

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

6. Thinly slice the onion into half rings or quarters.

7. When the tomato sauce boils, add the onion and simmer for about 5 minutes. Then add cucumbers, peppers and eggplants and stir well. Do not add water, as all vegetables will eventually give a lot of juice and additional liquid will not be needed.

8. Let the vegetable mixture boil, and then simmer, covered, for about 20 minutes. Don’t forget to stir the vegetables 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 whether there is enough salt and sugar in the salad, since later it will be impossible to do this.

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

Place the sealed jars on the lid and wrap them in a thick towel or blanket and leave to cool until they reach room temperature. After this, you can put it away for storage until winter. Open the eggplant salad no earlier than after 2-3 months.

This eggplant salad for the winter is very tasty; the vegetables are perfectly pickled thanks to the vinegar and will be very aromatic. Be sure to try it!

Unusual salad with fresh tomatoes and fried eggplants

Ingredients

For two servings of the dish you will need:

• eggplants - 200 g;
• tomatoes - 250 g;
• onions - 100 g;
• vinegar (wine or apple) - 2 tbsp. l.;
• vegetable oil for frying;
• garlic - 2-3 cloves;
• sugar - 1 tbsp. l.;
• salt, pepper, herbs - to taste.

Preparation

To minimize the salad preparation time and have time to serve the dish warm and fresh, it is recommended to adhere to the following procedure:

1. Before frying, eggplant must be freed from its characteristic bitterness. To do this, you need to peel it, cut it into cubes, strips or circles (if the vegetable is miniature) and sprinkle with salt in a separate bowl, mixing well. In this form it should lie for about 20 minutes. If you soak sliced ​​eggplant in salted water for the same time, it will absorb less oil when frying, and the salad will not be so greasy.

1. Thinly slice the onion and marinate it in vinegar along with salt and sugar until all the crystals dissolve. If desired, you can add chopped dill or other herbs here. If the onion has too strong a taste, before pickling, you need to soak it, chopped, in plain water for 10 minutes, and then drain the liquid, which will remove the bitterness.

1. Cut the tomatoes into medium pieces, chop the garlic with a knife.

2. Rinse the eggplant under water to remove salt, place the mixture on a towel and dry.

3. Fry the vegetable in a preheated frying pan over medium heat until golden brown (this will take 5-7 minutes), then get rid of excess oil by draining the eggplant on a sieve or placing it on napkins.
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5. Mix the prepared ingredients, pepper and add salt if necessary. Place in a salad bowl or portion into plates and garnish with herbs. Serve warm or chilled.

Light white wines or young apple cider go well with a salad with fried eggplants and tomatoes.

Korean-style eggplant salad - preserved for the winter

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

And of course, this eggplant salad will include carrots, where would this recipe be without it?

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

For Korean eggplant salad you will need:

• eggplants - 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 eggplants),
• vinegar 9% - 50 grams,
• ground black pepper - 1 teaspoon,
• red hot pepper - 1 teaspoon,
• spices for carrots in Korean - 1 tablespoon.

Preparation:

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

2. Cut the washed eggplants into medium-thick strips. Then sprinkle them with a tablespoon of salt and leave for half an hour so that they release the juice.

3. After half an hour, rinse them with cold water to remove the salt and squeeze out a little excess water. Place in a frying pan with heated vegetable oil and fry lightly until a little golden brown appears and the eggplants are soft.

4. Cut the sweet pepper into thin strips. If the pieces turn out to be about the same size as the eggplants, it will be very beautiful.

5. Also cut the onion into feathers or half rings and add it to the pepper.

6. Grate the carrots for “Korean” carrots. These are now sold in stores in sets and separately. If you still don’t have it, you can thinly cut the straw with a knife.

7. Add carrots to the rest of the vegetables, squeeze the garlic there through a press. You can grate it on a fine grater, it turns out about the same. The finer the garlic, the more of its flavor it will impart 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, such spices are easy to find in stores.

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

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

11. Place the resulting eggplant salad into jars. Compact it well. The salad will release a lot of juice.

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

13. While hot, screw or roll up the lids on the jars. After this, turn it over and wrap it all together in a large towel or blanket to allow it to cool as slowly as possible.

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

In winter, you will find a delicious spicy Korean eggplant salad, ready to eat.

Fried eggplant salad

Fried eggplant salad is usually prepared with a variety of fresh vegetables. The combination of soft eggplants and fresh vegetables gives a unique piquant taste. However, not everyone is ready to give up meat ingredients, so they will go well with fried eggplant. Moreover, for lovers of light and summer salads, you can suggest adding feta cheese or feta cheese to the salad.

In any case, the salad with fried eggplant will turn out awesome. And how many vitamins there are in one dish, simply countless. And don’t be confused by the fact that the eggplants are fried. If you don’t add a lot of oil or even fry them in the oven, this dish turns out to be low-calorie and even dietary.

And in order for the eggplant not to taste bitter, it is necessary to salt it generously and leave for 20 minutes. Or you can pour salt water, this method will also remove excess bitterness.

Don't make this salad if you don't like fried vegetables. Otherwise, it will become your family's most popular dish.

Ingredients:

• Eggplants – pcs.
• Bell pepper – 3 pcs.
• Peanut sauce
• Pine nuts = 50 g

Preparation:

Cut the eggplants into strips and fry in vegetable oil. We clean the pepper from seeds and stalks. Cut into strips and fry. Mix the ingredients and season with nut sauce.

Warm vegetable salad

It is unlikely that this salad will leave you indifferent. Fresh, crispy and very tasty.

Ingredients:

• Eggplants – 300 g
• Tomatoes – 300 g
• Sweet pepper – 400 g
• Greenery
• Onion -2 pcs.
• Garlic

Preparation:

Cut the eggplants into slices and fry them in vegetable oil on both sides. Cut the pepper into arbitrary pieces. Cut the onion into thin half rings and the tomatoes into large cubes. Finely chop the greens. Mix all ingredients in a salad bowl. Salt the salad to taste and sprinkle lemon juice over our salad.

When you first try this salad you think it’s with mushrooms. Very tasty and tender.

Ingredients:

• Eggplants – 3 pcs.
• Eggs – 3 pcs.
• Onion - 1 pc.
• Greenery

Preparation:

Boil the eggs hard. Peel the eggplants and cut into cubes. Fry the eggplants in a small amount of oil. Cut the onion into cubes. After cooling, cut the eggs into cubes. Mix all ingredients and season with mayonnaise. Finely chop the greens. Let's decorate the salad.

Salad with fried eggplants and eggs

Kids really like this simple salad.

Ingredients:

• Eggplants – 2 pcs.
• Eggs - pcs.
• Tomato – 1 pc.
• Garlic – 2 pcs.

Preparation:

Cut the eggplants into cubes, do not remove the peel. Fry the eggplants in oil. Boil the eggs and cut into cubes. Let's pass the garlic through a press. Mix all ingredients and season with mayonnaise.

Bon appetit.

This dish may seem easy, but the first impression is always wrong. Once you try it you will understand how satisfying it is.

Ingredients:

• Eggplants 3 pcs.
• Tomatoes – 2 pcs.
• Champignons – 300g
• Onion – 1 pc.
• Sour cream
• Walnut – 100 g
• Lemon juice – 2 tbsp. l.

Preparation:

Peel the eggplants and cut into cubes. Fry them in a small amount of oil.

Eggplants love oil. Therefore, you always need a lot of it to fry eggplant. As a result, eggplants become very fatty. Therefore, it is best to keep them in the oven on a baking sheet. They will be baked, but not greasy.

Cut the tomatoes into cubes. Cut the onion into small pieces. Cut the champignons into slices and fry them with onions in a small amount of oil. Let's prepare the sauce. Mix sour cream, lemon juice, ground walnuts and salt. Mix the ingredients and season them with sauce.

Salad with eggplant, cheese and tomatoes

The bright taste of this salad plus its simplicity leaves us no chance. It will become one of the whole family's favorite salads.

Ingredients:

• Eggplants – 3 pcs.
• Tomatoes – 3 pcs.
• Garlic – 3 teeth
• Cheese cheese – 200 g
• Soy sauce – 40 ml
• Walnut – 30 g

Preparation:

Cut the eggplants into small pieces and fry, stirring constantly. At the end of frying, add soy sauce. Finely chop the nuts. Cut the cheese and tomatoes into strips. Mix all the ingredients and season with oil and nuts.

This spicy salad can even replace a second course. The salad is very filling and high in calories.

Ingredients:

• Beef tongue – 200 g
• Eggplant – 1 pc.
• Bell pepper – 1 pc.
• Marinated champignons – 150 g
• Green onion
• Onions – 1 pc.
• Lettuce leaves
• Balsamic vinegar – 10 ml
• Soy sauce – 10 ml
• Sugar
• French mustard – 10 ml

Preparation:

Cut the eggplants into longitudinal slices and fry in vegetable oil until cooked. Then place the plates on a paper towel. As soon as they cool, cut them into slices.

Peel the onion and pepper and cut into cubes. Fry the onions and peppers in a small amount of oil. Cut the boiled beef tongue into cubes. Let's prepare the sauce.

Mix soy sauce, mustard, sugar and vinegar, mix well and season the salad with it.

Bon appetit.

Korean eggplant salad

Korean salads are very popular. They are moderately spicy and unusual.

Ingredients:

• Eggplants – 4 pcs.
• Carrots – 1 pc.
• Bow -1
• Bell pepper – 2 pcs.
• Chili pepper – 1 pc.
• Soy sauce – 40 ml
• Garlic – 3 teeth
• Coriander
• Black pepper
• Red pepper
• Sesame
• Vinegar 70% – 10ml

Preparation:

Cut the eggplant into strips, mix with salt, mix well and mash. Place the eggplants in the refrigerator for 8 hours. After that, take them out and rinse them well in cold water. Fill with water and leave for 15 minutes, then squeeze them out with your hands.

We clean the pepper from seeds and cut off the stalk. Cut the pepper into thin strips. Carrots in Korean. Cut the onion into thin half rings. Chop the chili pepper into small pieces. Finely chop the garlic.

Heat half a glass of oil in a frying pan and fry the eggplants. Then we put them on a sieve to drain the oil. Add coriander and black pepper to the same oil. Now place the onion in the spicy oil for literally 3-5 minutes. Add carrots to the onions.

Leave for a while until the carrots become soft. Now mix all the ingredients and mix well. Pepper and add half a tablespoon of vinegar. Mix well, add soy sauce and honey. At the end, add garlic and chili pepper.

Place the salad in the refrigerator for 12 hours.

At first glance, this is a complete and very satisfying dish, but no, it’s just a salad.

Ingredients:

• Potatoes – 3 pcs.
• Sausages – 4 pcs.
• Zucchini – 0.5 pcs.
• Tomato – 1 pc.
• Bell pepper - 1 pc.
• Lettuce leaves
• Ketchup – 50ml

Preparation:

Cut the potatoes into rounds. Fry the potatoes in a frying pan. Remove the film from the sausages and cut them into circles and fry them in the same frying pan. Peel the zucchini and eggplant and cut into cubes.

Then fry in oil. Peel the pepper from seeds and cut into cubes. Cut the tomatoes into cubes. Wash the lettuce leaves. Tear the lettuce leaves into small pieces. Place vegetables and sausages on the salad.

Season the salad with ketchup.

Salad with eggplant and ham

A tasty and satisfying salad for every day.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 2 pcs.
• Ham – 300 g
• Garlic
• Mustard

Preparation:

Cut the eggplants into large cubes.

If the cubes are small, the eggplants will turn into mush.

Fry the eggplants in oil. Cut the tomatoes into cubes. Cut the sausage into cubes. Let's prepare the sauce. Mix mustard and mayonnaise, mix well and add garlic and pepper. Mix all the ingredients and season with our sauce.

This salad deserves a central place on your table. Very tasty and filling.

Ingredients:

• Chicken fillet – 00 g
• Eggplants – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.

Preparation:

Cut the eggplants into strips. Salt and leave for 20 minutes. Then place it on a baking sheet and put it in the oven for 15 minutes. We cut carrots in Korean style. Cut the pepper into strips. Fry the vegetables in a small amount of oil.

Boil the chicken meat and separate it into fibers. Mix all ingredients and season with mayonnaise.

If desired, you can also add oil.

Delicious autumn salad

Vitamin-rich and very tasty salad for lovers of simple dishes.

Ingredients:

• Eggplant – 1 pc.
• Cucumbers – 2 pcs.
• Tomatoes – 3 pcs.
• Feta – 100 g
• Onion - 1 pc.
• Basil

Preparation:

We clean the eggplant and cut it into slices. Pour oil into a frying pan, heat it and fry the eggplants. Peel and cut the cucumbers. Cut the tomatoes into cubes. After cooling, cut the eggplants into strips. Cut the onion into half rings. Garnish the salad with basil and feta cheese. Salt and pepper.

Everyone loved this salad for its simplicity and lightness.

Ingredients:

• Eggplants – 4 pcs.
• Tomatoes – 4 pcs.
• Onion – 1 pc.
• Feta cheese – 100 g
• Garlic
• Mint
• Parsley

Preparation:

Peel the eggplants and fry on both sides until golden brown. Cut the tomatoes into large cubes. Grind parsley, mint and garlic in a blender. Add oil and mix well. Cut the onion into half rings. Place eggplants on a flat salad bowl, then onions, tomatoes and feta. Pour the sauce over the salad.

Bon appetit.

Salad with pasta and eggplant

Ingredients:

• Paste – 250 g
• Eggplants – 2 pcs.
• Onion - 1 pc.
• Feta – 100 g
• Basil

Preparation:

Cut the eggplants into slices and fry in oil. Boil pasta according to package instructions.

To prevent the pasta from getting too windy, pour oil over it.

Cut the onion into half rings. Cut the eggplants into strips. Mix all the ingredients. .salt and pepper to taste. Decorate the salad with feta cheese and basil leaves.

Salad with eggplant and pumpkin

Autumn is the richest time of the year. The vegetables have just ripened and have not yet had time to waste their vitamins and beneficial microelements. Therefore, in the fall it is especially important to eat vegetable salads.

Ingredients:

• Chicken fillet – 200g
• Pumpkin – 200 g
• Eggplant – 1 pc.
• Tomatoes – 2 pcs.
• Onion - 1 pc.
• Cheese – 100 g
• Soy sauce – 20 ml
• Sour cream – 100 ml
• Mustard beans 100 ml

Preparation:

First of all, let's send the chicken to boil in salted water. Meanwhile, peel the eggplant and cut into cubes. Fry the eggplant cubes in a little oil. Cut the pumpkin into cubes and also fry in oil.

Cook the pumpkin until al dente; its crunch will add a special charm to the salad.

Cut the chicken into cubes and fry in oil with garlic.

Cut the onions, tomatoes and peppers into very small cubes. And cut the cheese into large cubes.

Prepare the sauce, mix sour cream, sauce and mustard.

Mix all the ingredients and season the salad with sauce.

Source: https://www.salatyday.ru/recepty/recept/433

Delicious original Greek eggplant salad - a recipe for the winter

Once I visited Greece, I realized that this country really loves vegetables. Everyone is familiar with the famous Greek salad of fresh vegetables, olives and cheese. And they love vegetables all together and each vegetable separately. This, I think, explains the main rule of Greek vegetable dishes - all vegetables must be cut into very large pieces.

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

So Greek eggplant salad will be no exception. Here, too, the main rule is large pieces of vegetables and a lot of aromatic herbs. You won’t forget this salad, and your guests will beg you for the recipe.

We will be preparing 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 specified volume of vegetables you will get 1 liter (by volume) of salad, and this will depend on how juicy the vegetables were. The more juice there is in tomatoes or peppers, the more they boil down when stewing.

For Greek eggplant salad you will need:

• eggplants - 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 onions, parsley, dill) - 1 tablespoon,
• coriander beans - 0.5 teaspoon,
• mixture of peppercorns - 0.5 teaspoon,
• savory - 0.5 teaspoon,
• bay leaf - 2-3 leaves,
• red pepper - a pinch.

Preparing the salad:

1. Prepare vegetables for salad. The important rule for making this eggplant salad is to cook the vegetables in order, from longest to quickest. This is necessary so that the vegetables in the finished dish are equally soft and tasty.

2. Cut the eggplants into thick rings, 1-2 centimeters thick, and then cut each into 4 parts. You will get pieces of the desired size. 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 eggplants.

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

5. The onion is 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 begin to prepare the 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 the carrots, since they are the toughest of all our vegetables. It will take about half an hour until the carrots become soft.

8. When the carrots soften, add onions, garlic and bell peppers. Simmer covered over medium heat for 15 minutes.

9. After fifteen minutes, add the eggplants. Mix well and simmer further under the lid. Again 15 minutes. During this time, all vegetables will soften almost until fully cooked.

10. After this, add all the aromatic 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 on the lowest possible heat on your stove. The bare minimum. Vegetables should barely gurgle so as not to overcook.

12. For now, put our almost finished eggplant salad in Greek into jars that you have sterilized in advance. Why almost? It's simple, to fully develop the taste of such a salad it takes time; it must steep for at least several weeks.

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

This eggplant salad, of course, will be very tasty to try even freshly prepared. I think your family will definitely like it, but try to curb their appetites and let the salad ripen on a shelf in the closet until winter. Then you will know its real taste!

Fried eggplant salads - delicious for every day

Good afternoon. We continue the topic of a variety of ways to prepare eggplants. Last time we fried them, and today we will make salads.

Eggplant is one of those vegetables that does not have its own strong taste, but can enhance the aroma of the products with which it is cooked.

This is why eggplant salad is so delicious. The little blue ones fit organically into any combination of products and preparing salads from them is a pleasure.

The main advantage of such dishes is that you can put together both a purely vegetarian vegetable salad and a hearty meat salad, which can easily replace lunch or dinner.

Let's look at both in this collection so that you can always choose a recipe that suits the situation.

Fried eggplant salad with tomatoes and bell peppers

Let's start with a simple but very tasty recipe that you can cook every day. Especially in the summer, when there is an abundance of suitable products.

Ingredients:

• Eggplants – 2 pcs (350 g)
• Tomatoes - 2 pcs.
• Bell pepper - 1 piece
• Dill
• Onion - 1 pc.
• Garlic - 2 cloves
• Sugar - 1 heaped teaspoon
• Salt - to taste
• Olive oil - 2 tbsp. spoons
• Wine vinegar 6% - 1 tbsp. spoon

Preparation:

1. Eggplant is not a vegetable that is tasty to eat raw. For the salad you need to prepare it. In this case, bake.

So we cut off the tails and cut it into rings about 1 cm thick. Place the rings on a baking sheet greased with vegetable oil and put it in the oven, preheated to 200 degrees for 20 minutes.

The top of the rings also needs to be greased with oil so that they do not dry out and remain juicy.

During this time they will brown and become soft.

2. While the main ingredient is baking, prepare the remaining vegetables. Cut the pepper into strips, tomatoes and onions into half rings. Finely chop the greens.

3. Combine all prepared ingredients in one bowl.

4. Prepare the sauce by mixing olive oil with wine vinegar, salt and sugar. To it we add garlic passed through a press.

5. Add dressing to the salad and mix.

Ready. Bon appetit!

Step-by-step recipe for cooking eggplants in Korean

An original spicy salad that will be a wonderful appetizer on the holiday table.

Ingredients:

• Eggplants - 4 pieces medium
• Onions - 2 pcs.
• Garlic - 4 cloves
• Bell pepper - 2 pcs.
• Carrots - 3 medium pieces
• Salt - to taste
• Ground black and red pepper
• Vegetable oil - for frying
• Vinegar essence 70 - 1/2 tsp
• Soy sauce - 2 tbsp
• Sugar - 1/2 tsp

Preparation:

1. Wash the eggplants, cut off the ends and cut into cubes.

If you have a bitter variety, then you need to first sprinkle them with salt (2 tbsp) and leave for 20 minutes, then rinse thoroughly under running water.

2. Cut peppers and onions into small cubes.

3. Grate the carrots on a special Korean grater, sprinkle with half a teaspoon of sugar and leave for 15-20 minutes so that the carrots release their juice.

4. Place the onions and peppers in a heated frying pan and sauté over medium heat for 3-5 minutes until the onions are soft and golden brown.

5. Add the eggplants to the frying and continue to fry, stirring occasionally for another 12-15 minutes. At the end, add pepper, salt, mix and remove from heat.

6. Transfer the hot eggplants to the carrots, add vinegar, soy sauce and crushed garlic. Mix.

The finished salad can be decorated with sesame seeds.

Bon appetit!

Vegetable salad from zucchini (zucchini) for the holiday table

Another purely vegetable option with sweet peppers, cherry tomatoes and zucchini. Instead of zucchini, you can use zucchini. Unless, of course, you notice the difference between them. For me personally, it's almost the same thing. This salad looks chic and works well as individual salad servings.

Ingredients:

• Eggplant - 1 medium
• Zucchini - 1 small
• Cherry tomatoes - 6-8 pcs.
• Sweet pepper - 2 pcs.
• Balsamic vinegar 9% - 1 tbsp
• Soy sauce - 1 tbsp
• Olive oil - for frying
• Fresh basil - 3-4 leaves
• Garlic - 4-5 cloves
• Salt - to taste

Preparation:

1. This is a very interesting salad recipe in which all the ingredients need to be pre-fried. Roasting dries out and “shrinks” the vegetables, so you need to chop them coarsely.

If the zucchini is very ripe, then remove the peel from it.

Cut the eggplant and zucchini into large slices and fry over medium heat with olive oil for 3-4 minutes on each side. Then place them on a paper towel to remove excess fat and add some salt.

2. Cut the sweet peppers, remove the seeds and membranes, cut them into large pieces and fry them on both sides. For flavor, put a couple of cloves of garlic in the pan, which we then throw away and do not use in further cooking.

3. Lightly fry the tomatoes as well.

4. Prepare the dressing by mixing vinegar, soy sauce, 3-4 cloves of garlic, passed through a press and finely chopped basil leaves.

5. Place the prepared vegetables on a serving plate and pour the prepared dressing on top. Ready. No need to stir.

Bon appetit!

Delicious appetizer with tomatoes and garlic

One of the most popular combinations for eggplant dishes is tomatoes and garlic. Delicious. And it’s not at all difficult to prepare.

Ingredients:

• Eggplant - 2 pcs.
• Tomato 2-3 pcs
• Boiled eggs - 4 pcs
• Garlic - 2 cloves
• Basil - to taste
• Mayonnaise - to taste
• Ground black pepper - to taste
• Salt - 0.5 tsp
• Vegetable oil - for frying

Preparation:

1. Cut the eggplants into strips and fry in vegetable oil until golden brown.

There is no need to dump everything into the frying pan at once; fry in small batches so that the straws lie in only one layer.

2. Place the finished eggplants on a plate, add chopped garlic to them, stir and wait until they cool.

3. Next, add diced tomatoes, eggs and chopped basil leaves. Salt, pepper, add mayonnaise to taste and mix thoroughly.

Ready. Bon appetit!

on how to make a “crazy” salad with eggplant, tomatoes and cheese

A variation of the previous recipe, but with the addition of cheese. This salad looks great on the holiday table.

Eggplant with egg and pickled onions

A simple but very tasty recipe that tastes so much like mushrooms that if guests don’t know about the composition, they are unlikely to guess.

Ingredients:

• Eggplant - 2 pcs.
• Boiled eggs - 5 pcs
• Onion - 1-2 pcs
• Sugar - ½ tsp
• Salt - ½ tsp
• Mayonnaise - 2 tbsp
• Vinegar 9% - 2 tbsp
• Vegetable oil for frying

Preparation:

1. Cut the eggplants into cubes and fry over medium heat until soft. Fry in portions so that there is no more than one layer in the pan.

2. Cut the onion into half rings and place in a deep bowl. Add salt, sugar and vinegar to it. Pour 1 cup of boiling water into a bowl, stir and set aside until it cools.

The water cools down long enough for the onions to pickle.

3. Assemble the salad by combining eggplants, sliced ​​eggs and pickled onions in one bowl. Lightly salt and pepper, add mayonnaise and mix.

Done, bon appetit.

“Eggplant Paradise” - delicious treats for every day

Awesome recipe. And at the same time not at all complicated. You can cook it every day - it doesn’t get boring at all.

Ingredients:

• Medium eggplants - 3 pcs.
• Large onion - 1 piece
• Large carrots - 1 piece
• Large tomato – 1 pc.
• Garlic - 3 cloves
• Sour cream – 100 g
• Mayonnaise - 150 g
• Greens for decoration
• Vegetable oil

Preparation:

1. Cut the eggplants into rings 7-8 mm thick and fry in a frying pan with vegetable oil on both sides until golden.

Cut the onion into half rings and fry until soft in another frying pan.

2. Grate the carrots on a fine grater and place them in a thin layer on a serving plate. Add only half of the prepared amount.

3. Lubricate the carrots with dressing obtained by mixing mayonnaise and sour cream with the addition of chopped garlic. Place a layer of onion on top. We use only half of what is cooked.

4. Next come all the eggplants, the second half of the onion and more dressing.

5. Then comes the second half of the grated carrots, which also needs to be greased with dressing. And the last layer is thin slices of tomato. Decide for yourself whether to close them with dressing or not.

After each layer of dressing you need to lightly add salt to the salad.

Sprinkle the finished salad with herbs and put it in the refrigerator for 15 minutes so that the layers are soaked.

Warm salad with chicken

Well, I would like to finish the selection with a “thorough” recipe for meat salad, so that it is not only tasty, but also satisfying.

These are the recipes I wanted to share with you. I am sure that now you can easily prepare a delicious salad with eggplants instead of thinking for a long time about what delicious food you want now.

Source: https://easywaylife.ru/salat-iz-baklazhanov-kazhdyj-den.html

Eggplant appetizer “Mother-in-law's tongue” - a simple step-by-step recipe

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

The main ingredients here are not exotic at all, the same eggplant, sweet peppers and tomatoes, but the cooking method is different. The eggplant here will be the only vegetable cooked in large pieces and will resemble that very sharp mother-in-law’s tongue.

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

To prepare you will need:

• eggplants - 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.

Preparation:

1. Sterilize jars for preparing salad in advance. Wash the vegetables. Remove seeds and stems from the pepper.

2. Cut the eggplants into thick slices, sprinkle them with salt and leave for 30 minutes to release the juice.

3. Peel the tomatoes. This can be done conveniently by cutting the skin and scalding the tomato with boiling water.

4. Cut the pepper into large pieces. It, together with tomatoes, garlic and hot pepper, must be passed through a meat grinder; you can also use a blender. The main thing is that you get a juicy vegetable mush.

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

6. By this time, the eggplants will release 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. Simmer the eggplants in this sauce for about half an hour over medium heat. Taste to see if there is enough salt.

8. Well, the eggplant salad “Mother-in-Law’s Tongue” is almost ready. When so hot, transfer it straight from the pan into sterilized jars and roll up.

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

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

• You may be interested in: Crispy pickled cucumbers for the winter. Simple and delicious recipes for cucumbers in jars

Salad with crispy eggplants and tomatoes

Ingredients:

• Eggplants - 550 grams;
• Cherry tomatoes - 250 grams;
• Salt - To taste;
• Starch - 1/2 Cup;
• Soy sauce - 2 tbsp. spoons;
• Olive oil - 1-2 tbsp. spoon;
• Garlic - 1 clove;
• Pea sprouts - 1 bunch;
• Vegetable oil - 1/2 cup (for frying).

How to cook:

Wash the eggplant and cut into small slices. Add salt and leave for 15 minutes. Then rinse the eggplants in cold water. Roll the pieces in starch on all sides. Fry the eggplant slices in plenty of oil until crispy. Then place on a paper towel. For the dressing, mix olive oil, soy sauce and pressed garlic. Cut the cherry tomatoes in half. Place pea sprouts and cherry tomatoes on a plate. Add eggplant. Drizzle with dressing and serve. Salad with crispy eggplants and tomatoes is ready. Bon appetit!

Georgian eggplant salad for the winter - video recipe

Since you and I have tried eggplant salads from different parts of the world, it would be a shame not to remember another type of this wonderful and healthy dish. Georgian eggplants are somewhat similar to “Mother-in-Law’s Tongue”, but still slightly different, adding a slightly different flavor and taste to them. Try to cook both, you will probably like one of them.

Prepare delicious eggplant salads, eat them with pleasure in winter and remember the fruitful summer. Bon appetit!

Share a wonderful recipe!

Troika eggplant salad

For beginners who like to preserve food for the winter, here is an easy recipe: “Triple Eggplant Salad.” Easy because all the ingredients are taken in three pieces (eggplant, onion, bell pepper). Even a beginner can’t make a mistake with the proportions here. An additional ingredient is hot pepper to taste.

Cooking steps:

1. The specified vegetables should be washed and dried.

2. Cut into large pieces. Small ones are not recommended, otherwise you will end up with caviar.

3. Prepare an enamel pan, pour 90 grams of sunflower oil into the bottom of which and add chopped garlic to taste.

4. Pour the previously obtained slices into the pan and simmer, stirring occasionally, for 30 minutes. If desired, you can add your favorite spices and be sure to add 1 teaspoon of salt. After simmering for 30 minutes, you need to pour in 20 grams of vinegar and boil for another 10 minutes.

5. Place into jars and close the lids tightly. Turn over and wrap in a warm blanket. Wait a day to cool and put it in the pantry.

6. In winter, enjoy the prepared salad!

Sunflower oil must be refined, otherwise it can give an unpleasant aftertaste to the salad.

Ten eggplant salad

As the name suggests - “ten eggplant salad”, there will be 10 ingredients each, and these are: eggplants, onions, bell peppers, tomatoes and garlic (cloves). For this dish, medium-sized vegetables are taken.

Cooking steps:

1. First you need to fry the onion. This can be done in a separate frying pan, or you can simmer it immediately in an enamel pan, in which the rest of the vegetables will be placed. To do this, pour 200 grams of vegetable oil into the bottom. Chop the onion into cubes and add them to the oil. Lightly fry.

2. Cut the eggplants into the same cubes.

3. Place the sliced ​​eggplant with the onion in a saucepan.

4. Add the same cubes of sweet pepper to the onions and eggplants.

5. Without peeling the tomatoes, turn them into cubes and add them to the rest of the vegetables.

6. Stir in the chopped vegetables. Salt with 2 tbsp. spoons of salt, pepper with 1 teaspoon of ground black pepper, sweeten with 100 grams of sugar. Stir again and start simmering. Carry out this procedure for 30 minutes, pour in 100 grams of vinegar and simmer for another 10 minutes. Then add chopped garlic.

7. Place the hot vegetable mass into sterilized jars and screw on the lids. Turn them upside down and cover with a blanket until cool. Salad ready.