Salad of fried eggplants and fresh tomatoes. Fried eggplant salad. Warm salad with chicken

Salad with eggplant and tomatoes is a simple salad with a bright vegetable flavor. Suitable for an everyday table. Pairs perfectly with any side dishes, including meat. Preparation does not require any effort or time. The result was appreciated by all my family. Try cooking it too.

Prepare all the necessary ingredients.

Wash the eggplant and cut into slices ~6-8 mm thick, add plenty of salt and leave for 10-15 minutes to remove the bitterness. Wash off the salt, dry the sliced ​​eggplant slices with a napkin and place them in a gas grill pan. Pre-grease the grate with oil so that the eggplants do not stick and can be easily removed after cooking. Cover the pan with a lid and cook over medium heat for 15 minutes. This time will be enough for the eggplants to bake and become soft. You can fry eggplants on regular frying pan, pouring in a little sunflower oil. You can also bake it in the oven - the taste of the salad will not change.

Wash the tomatoes and cut into small slices. It is better to use a dense, fleshy variety of tomatoes.

Wash the sweet pepper, remove the stem and seeds. Cut into thin strips. Combine with tomatoes.

Remove the eggplants and lightly remove the skin from each circle with your hand. Cut each circle into 3-4 pieces. Add to other vegetables. Add chopped herbs, salt, sesame seeds. Gently mix the whole mass and season with aromatic sunflower oil.

Eggplants are fried, baked, canned... However, they are great for making summer salads. Take note of several recipes for eggplant salads accompanied by tomatoes.
Recipe contents:

A skillful combination of eggplants and tomatoes with other ingredients can work wonders. The piquant taste of these products allows you to constantly experiment in cooking, and changing one of the products will radically change the taste of the food. Additional Ingredients dishes can be a variety of products: vegetables, fruits, various spices, and herbs, which will give the dish a new unique taste.

General principles of preparation - salad with eggplant and tomatoes

When choosing eggplants, you need to inspect the fruits. Ripe blueberry has a dark purple color. It should be free of stains, dents and scratches. Freshness is checked by light pressure - the hole quickly disappeared, the eggplant is fresh from the field. Eggplants must first be freed from bitterness. The berries, since eggplants are not vegetables, are lightly salted and left for 30 minutes, after which the bitter brine released on them is washed off under running water. Such fruits can then be used for heat treatment.

Before adding blueberries to salads, they can be boiled, stewed, fried and baked. It is better to use young fruits that do not have dark and ripe seeds. The skin on the vegetable should be tender, not hard. In most recipes it is not removed, because... it helps keep the pieces beautifully shaped. For the same reason, it is not recommended to cut eggplants very finely. Usually blue ones are cut into cubes, strips, cubes, circles, semicircles or quarters.

Any tomatoes can be used for salads, the main thing is that they are ripe, tasty, juicy, without spots or cracks. Usually tomatoes are used fresh, but sometimes they are heat-treated: blanched, baked, boiled. If according to the recipe they are crushed into a sauce, then it is advisable to use fruits that are crooked, overripe, with cracks, but without mold or rot. If tomatoes need to be cut into slices, then it is advisable to use dense ones, even slightly unripe ones. If you find tomatoes that are sour, watery and tasteless, then add a little sugar to the salad. It will give vegetables a rich and vibrant taste.

Salads are usually seasoned with oil, which should also be given attention. It should not have a musty smell, but be fresh and aromatic.

Roasted vegetables drenched in aromatic dressing. What could be tastier? A wonderful appetizer made from eggplant, tomatoes and cheese, which is absolutely easy to prepare.

• Calorie content per 100 g - 36 kcal.
• Number of servings - 4
• Cooking time - 1 hour

Ingredients:

• Eggplants - 2 pcs.
• Cheese - 150 g
• Tomatoes - 2 pcs.
• Sweet red pepper - 2 pcs.
• Garlic - 2 cloves
• Parsley - bunch
• Mayonnaise - 3 tbsp.
• Salt - to taste

Step-by-step preparation:

1. Wash the peppers, dry with a towel and place on the oven rack. Bake them in the oven for 30-35 minutes at 180°C. Then place in a plastic bag, tie it and leave for 10 minutes. Then remove the skin and cut the pulp into strips. Also, for this recipe, you don’t have to bake the peppers, but use fresh ones, simply cut into strips.
2. Wash the eggplants, cut into slices 1-1.5 cm thick, sprinkle with salt and leave for half an hour to remove the bitterness. Then rinse off the salt, dry and fry on both sides in vegetable oil.
3. Place some of the cooled water on a wide flat plate. fried eggplant, season them with garlic passed through a press and grease with mayonnaise.
4. Place some of the tomatoes cut into bars on top, add a little salt and sprinkle with some of the grated cheese.
5. Then place half a portion of sweet peppers and coat them with mayonnaise.
6. Repeat layers in the same sequence. Sprinkle the last layer with finely chopped parsley and ground black pepper.
7. Place the salad in the refrigerator for 2 hours to soak.

The salad with fried eggplants and tomatoes is very tasty. It cooks quickly and quickly disappears from the table.

Ingredients:

• Eggplants - 3 pcs.
• Onions - 2 pcs.
• Bell pepper - 2 pcs.
• Tomatoes - 4 pcs.
• Vinegar - 1 tbsp.
• Cilantro - bunch
• Salt - to taste
• Black ground pepper- taste

Step-by-step preparation:

1. Wash the eggplants, cut into slices, season with salt and leave for half an hour. Then rinse with water, dry with a paper towel, fry in vegetable oil and cool.
2. Peel, wash and chop the onions into large half rings.
3. Peel the peppers from seeds and stalks and cut into strips.
4. In a frying pan, fry one pepper and onion in oil until golden. Afterwards, cool them. Leave the second pepper fresh.
5. Place all the prepared vegetables and chopped tomatoes into the salad bowl. Season with salt, pepper, vinegar and vegetable oil. Stir, sprinkle with chopped cilantro and serve.

Everyone is accustomed to the fact that salads are usually served chilled. We suggest abandoning stereotypes and making delicious and rich in aromas hot salad from fresh eggplants with tomatoes.

Ingredients:

• Eggplants - 3 pcs.
• Zucchini - 1 pc.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Garlic - 5 cloves
• Cilantro - bunch
• Olive oil - for dressing
• Salt - to taste
• Sugar - 0.5 tsp.
• Table vinegar - 1 tbsp.

Step-by-step preparation:

1. Slice the eggplants large slices, salt, place in a colander and leave until liquid is released. Afterwards, rinse under running water and wash away any droplets of bitterness. Place them in a frying pan and fry on both sides in hot oil until golden brown.
2. Rinse the zucchini, cut into the same size as the eggplants and fry in the same frying pan until browned.
3. Wash the tomatoes and cut into large quarter rings.
4. Peel the onion, chop it and marinate in vinegar and sugar. Stir and leave to stand for 10 minutes.
5. Finely chop the greens and garlic.
6. Place all the vegetables in a large deep salad bowl, add salt and stir.

The most simple vegetables gain piquancy due to aromatic dressing. The sauce for this salad is prepared from special spices, which give the dish a unique taste.

Ingredients:

• Eggplant - 1 pc.
• Cucumber - 1 pc.
• Tomato - 1 pc.
• Onions - 1 pc.
• Green onions - bunch
• Chili pepper - 1/2 pod
• Salt - to taste
• Vegetable oil - for frying
• Turmeric - 0.5 tsp.
• Ground red pepper - 0.5 tsp.
• Rice vinegar - 1 tbsp.
• Dried ginger root - 0.5 tsp.
• Garlic - 1 clove
• Mustard seeds - 0.5 tsp.

Step-by-step preparation:

1. Wash the eggplants, cut into cubes, sprinkle with turmeric, ground red pepper and mix thoroughly so that all the pieces are evenly coated with spices. Leave them to marinate for 10 minutes.
2. Next, fry the eggplants in a frying pan in hot vegetable oil until browned. Post them on paper napkin to remove excess oil.
3. To make the dressing, crush the mustard seeds in a mortar. It is not necessary to bring them to a powder state, you just need them to reveal the aroma.
4. Combine ground mustard seeds, chopped garlic clove, sugar and ginger. Pour vinegar over everything, stir and set aside.
5. Remove seeds from the chili pepper and chop finely.
6. Chop the onions and green onions as well.
7. Wash the cucumbers and cut into strips.
8. Cut the washed tomatoes into cubes.
9. Place all ingredients in a deep cup, lightly add some salt, add oil and mix.

Ingredients

• 2 eggplants;
• 1–2 cloves of garlic;
• a handful of walnuts;
• 3 tomatoes;
• 150 g cheese;
• a few twigs green onions.

Preparation

Cut the eggplants into small cubes and place in a frying pan with heated oil. Fry, stirring occasionally, for about 15 minutes. Pour in soy sauce, cook for a couple more minutes and cool.

Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all ingredients, sprinkle with pepper and garnish with chopped green onions.

bbcgoodfood.com

Ingredients

• 1 eggplant;
• ½ lemon;
• ½ red chili pepper - optional;
• ½ tablespoon of pomegranate juice;
• 1 clove of garlic;
• 2 tablespoons olive oil;
• salt - to taste;
• 4 cherry tomatoes;
• several sprigs of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• a few sprigs of mint;

Preparation

Poke several holes in the eggplant with a knife or fork and place on a foil-lined baking sheet. Roast at 200°C for 45–55 minutes until the skin has shriveled and the vegetable is very soft.

When the eggplant has cooled slightly, peel it and place in a colander. Press the vegetable lightly to release excess juice. Then cut it into large cubes into a salad dish.

Mix lemon juice, seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Pour half of the resulting dressing over the eggplant.

Add quartered tomatoes, chopped onions and finely diced peppers. Add the remaining dressing and stir to combine. Garnish the salad with chopped mint and pomegranate seeds and don't forget the olive oil.

iamcook.ru

Ingredients

• salt - to taste;
• 1 eggplant;
• 2 tablespoons vegetable oil;
• 3 eggs;
• ¼ onion;
• ¼ bunch of parsley;
• 2 tablespoons of mayonnaise;
• 1 teaspoon of tomato paste;

Preparation

Boil the chicken in salted water until done. Remove the meat from the leg and chop into small pieces.

Peel the eggplant and cut into small cubes. Place them in a frying pan with heated oil, add salt and fry for a few minutes until soft. hard-boiled

Place chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley into a salad bowl. Add mayonnaise tomato paste, salt and pepper, mix and put the salad in the refrigerator for an hour.

Ingredients

• 2 eggplants;
• salt - to taste;
• 2 bell peppers;
• 1 onion;
• 2 carrots;
• 4–5 cloves of garlic;
• 2 tablespoons vegetable oil;
• 1 teaspoon sugar;
• 2 tablespoons soy sauce;
• 30 ml vinegar 9%;
• 1 teaspoon Korean carrot seasoning;
• several sprigs of cilantro;
• several sprigs of basil;
• 1 tablespoon sesame seeds.

Preparation

Cut the eggplants into thin long strips, add salt and leave for half an hour. Cut the peppers into thin strips and the onions into half rings. Grate the carrots for... Chop the garlic.

Rinse the eggplants and place them in a frying pan with hot oil. Fry, stirring occasionally, for about 10–15 minutes. Place the eggplants and fresh vegetables into a salad bowl.

Add sugar, soy sauce, vinegar and carrot seasoning. Mix thoroughly and refrigerate for 2 hours. Before serving, sprinkle the salad with chopped herbs and sesame seeds.

russianfood.com

Ingredients

• 1 eggplant;
• 1 onion;
• 2 tablespoons vegetable oil;
• 1 clove of garlic;
• several sprigs of dill;
• 2 eggs;
• 3–4 cherry tomatoes;
• 1 tablespoon ;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplant into medium cubes and the onion into thin half rings. Heat oil in a frying pan over medium heat and lightly fry the onion. Then add the eggplant to the onion, reduce the heat and cook for a few more minutes until the eggplant is browned and softened.

Using the flat side of a knife, crush the garlic, add to the vegetables and fry for another minute. Remove the pan from the heat, add the chopped dill and stir. When the vegetables have cooled, remove the garlic from them.

Boil the eggs hard and cut them into large cubes. Cut the tomatoes into quarters. Place the eggs and all the vegetables in a salad bowl, add mayonnaise, salt and pepper and mix.

bbcgoodfood.com

Ingredients

• 2 eggplants;
• 6–7 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 300 g canned or;
• 1 bunch of cilantro;
• 1 red onion;
• 1 teaspoon paprika;
• 1 teaspoon ground cumin;
• 1 teaspoon liquid honey;
• 1 lemon.

Preparation

Cut the eggplants into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and cook, turning occasionally, until softened and browned.

Cut the eggplant slices into quarters. Add chickpeas, chopped cilantro and finely chopped onion to them.

Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Season the salad with this mixture and refrigerate for several hours.

You can leave the salad for the whole night or even a day, then the ingredients will be even better saturated with the aroma and taste of the dressing.

christopherjamesclark.com

Ingredients

• 1 chicken breast;
• salt - to taste;
• 1 eggplant;
• 4 tablespoons olive oil;
• ½ red bell pepper;
• 3 tablespoons of pine nuts;
• ¼ head of cabbage;
• 3 tablespoons sesame seeds;
• 1 lime;
• 3–4 tablespoons of water;
• ground black pepper - to taste.

Preparation

Boil the breast in salted water until tender. Cut the eggplant into slices, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze out the liquid.

Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant pieces on both sides. Transfer them to a baking sheet lined with parchment and bake at 180°C for about 15-20 minutes until soft.

Cut the cooled eggplant, breast and bell pepper into small cubes. Lightly fry the nuts and chop the cabbage.

In a blender, blend sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until smooth. Place chicken, vegetables and nuts in a bowl and drizzle with sesame dressing.

povarenok.ru

Ingredients

• 1 eggplant;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 stalk of celery;
• 2 tablespoons lemon juice;
• 250 g canned pink salmon;
• 1 bunch of lettuce leaves;
• 150 g cherry tomatoes;
• 1-2 tablespoons of mayonnaise.

Preparation

Cut the eggplant into medium cubes and place in a frying pan with heated oil. Sprinkle with salt and pepper and cook, stirring occasionally, for about 10 minutes.

Pour in the celery cubes lemon juice. Lightly chop the pink salmon with a fork, after draining the liquid. Chop coarsely lettuce leaves and cut the tomatoes in half.

Place all ingredients in a salad bowl, add mayonnaise and mix well.

Ingredients

• 2 eggplants;
• salt - to taste;
• 3 tablespoons olive oil;
• ½ teaspoon whole cumin;
• 1–2 cloves of garlic;
• 2 tomatoes;
• ½ teaspoon ground red pepper;
• ½ bunch of cilantro;
• ½ lemon.

Preparation

Cut the eggplants into small cubes. Place them in a colander, add salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a frying pan and add the eggplants. Fry, stirring occasionally, until softened. Add cumin, minced garlic and red pepper and cook for a few more minutes.

Place the tomatoes cut into small cubes into the pan, stir and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.

prostyeretsepti.ru

Ingredients

• 1 eggplant;
• salt - to taste;
• 500 g champignons;
• 2 tablespoons vegetable oil;
• 3 cloves of garlic;
• ¼–½ teaspoon ground ginger;
• ground black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Place thick eggplant slices in a pan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

Chop the mushrooms into the same cubes and fry in hot oil until golden brown. Combine cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and stir.

Those who want to look great, feel great and have a toned figure should definitely include in their diet vegetable salads. One of them, salad with eggplants and tomatoes, is a low-calorie, tasty and very healthy dish.
Eggplants themselves have a neutral taste, so dishes with them must be flavored with dressings and spices. The perfect sauce for the salad there will be a mixture of natural apple cider vinegar and fragrant, delicious-smelling unrefined sunflower oil. Vinegar can be replaced with freshly squeezed lemon juice - the salad will have a refreshing taste.

Salad with tomatoes and eggplants

step by step photo recipe

Here is a recipe for eggplants with tomatoes, where the tomatoes are used fresh, but the blue ones are steamed or baked. This option is a light, dietary salad that will definitely appeal to people watching their weight and health.
Eggplant and tomato salad can be “heavier” a little, making it more filling. To do this, do not boil the eggplants, but peel them, cut them into cubes and quickly fry them in 50 ml of vegetable oil until light golden brown.

Ingredients:

• eggplants – 2 pcs.,
• tomatoes 3 - 4 pcs.,
• onions (not large) - 1 pc.,
• apple cider vinegar – 1 tbsp.,
• sunflower oil – 3 tbsp.,
• salt,
• ground black pepper,
• Provencal herbs,
• basil.

Cooking process:

First, prepare the eggplants for the salad. They can be baked in the oven until soft, setting the temperature to 180 degrees. Or steam in a slow cooker or double boiler for 15 minutes. Then cool the eggplants and remove the skins from them.

First, place the peeled and finely chopped onion into the salad bowl. Sprinkle dried aromatic herbs and two pinches of salt on top of the onion. Stir and leave for 10 - 15 minutes. During this time, the onion will release juice, which in turn will mix with herbs and give the salad an appetizing, fragrant note.

For salad, it is better to choose tomatoes that are dense, with elastic flesh and not too juicy. Then in the dish they will retain their shape, will not fall apart and will not drain juice. Rinse them under running water, cut them into cubes, and place in a salad bowl.

Cut the peeled eggplants in half, remove the seeds with a spoon, and chop the pulp in much the same way as onions and tomatoes. Add to other vegetables.

Finally, add salt and pepper to the eggplant and tomato salad to your taste, if necessary. Season with sunflower oil and apple cider vinegar.

Let the appetizer brew for a while and serve, garnished with basil or parsley.

Thanks to Ksenia for the recipe and photo.

Eggplant tends to go well with other vegetables. The result of one of these combinations is a salad with eggplant and tomatoes. This assortment will be suitable for consumption immediately after preparation, and can also be sealed in jars for the winter. This set is perfectly complemented with carrots, garlic, onions, and peppers. Eggplant can harmonize with spices, these can be basil, parsley, coriander, cumin, ground ginger, the main thing is not to overdo it.

The usefulness of a salad with eggplants and tomatoes depends on the components included in it. The main ingredient - eggplant - is good for the heart and blood vessels. Tomatoes have a positive effect on metabolism throughout the body. Onions and garlic, being natural antibiotics, can fight colds and upper respiratory tract diseases. Carrots are good for vision. By eating a portion of this salad, the body is saturated with a small dose useful substances and microelements.

For people with an individual allergy to a certain vegetable, it is better to exclude it from the list of ingredients. The salad will be prepared according to the same steps and the storage process will not be affected by the absence of one component.

Salad: eggplant, tomato, garlic.

Eggplant salad with tomatoes and garlic is very tasty. The vegetable mix has a pleasant salty taste with garlic bitterness.

Preparation steps:

1. Cut 2 washed bell peppers into two parts and remove the core and seeds. Cut into strips.
   
2. Turn three fleshy tomatoes into half rings.
   
3. Chop the onion into thin half rings.
   
4. Chop the garlic in any convenient way.
   
5. From 2 clean, medium-sized eggplants, trim the greens from the edges and cut into rings. There is no need to remove the peel. Immerse the slices in a large bowl and sprinkle with salt to drain the bitter juice.
   
6. After 4 hours, fry the eggplant rings in a frying pan on both sides until golden brown.
   
7. Combine all the vegetables in a salad with eggplants and tomatoes, add ground pepper to taste, 2 tablespoons of sugar, pour in 1 tbsp. a spoonful of vinegar. Mix thoroughly.
   
8. Salad ready! Place on plates and garnish with herbs.

You can serve it immediately, but those who want to preserve this mixture for the winter should put it in jars and sterilize it for 15 minutes. Take it out, seal it and wait for it to cool. Only then put it in the pantry.

Salad: eggplant, pepper, tomato, carrot

Natural sweetness in standard eggplant salad carrots can be added with tomatoes. Thus, we get the salad: “Eggplant, pepper, tomato, carrot.”

Preparation steps:

1. Cut 1 kg eggplant into cubes, add 1 tbsp. spoon of salt and let stand for 4 hours. During this time, all the eggplant bitterness will drain to the bottom of the dish.
   
2. Cut 800 grams of sweet pepper into the same cubes as the eggplants.
   
3. Grate 300 grams of peeled carrots on a grater with large holes.
   
4. Peel 400 grams of onion and chop into medium-sized pieces.
   
5. Finely chop 500 grams of tomato so as not to grind it in a meat grinder.
   
6. Chop the head of garlic.
   
7. Mix all the chopped ingredients, pour in 100 grams of vegetable oil and put on the stove to simmer. Stir constantly until the tomatoes begin to release juice, which prevents the vegetables from burning. As soon as the pan is full, add 2 tbsp. spoons of salt, 80 grams of vinegar and the same amount of sugar. Then leave to simmer for 30 minutes until done.
   
8. Place into jars and secure with lids. After cooling, remove to a cool place.
   
9. Salad of eggplants, bell peppers and tomatoes with carrots is ready.
   Bon appetit!

Armenian salad recipe with eggplants and tomatoes

Armenian cuisine is famous for its diversity and unusualness. Dishes according to such recipes turn out to be exquisitely piquant. Therefore, you should not ignore the recipe for eggplant salad with tomatoes using their technology. This description provides for eating the salad immediately after preparation. If you want to close this masterpiece for the winter, then the finished vegetable mass should be placed in jars and sterilized for 15-20 minutes.

Preparation steps:

1. Wash 400 grams of eggplant, remove the peel and cut into circles. Place in a deep metal bowl and sprinkle with salt. Leave for 20 minutes to release the bitter eggplant juices, which drip to the bottom of the bowl. After the specified time has elapsed, rinse the slices in cold water. Turn the rings into cubes.
   
2. Peel 200 grams of onion and cut into rings or half rings.
   
3. Pour 80 grams of oil into a frying pan, place onions and eggplants there and fry together.
   
4. Chop 100 grams of sweet pepper into rings.
   
5. 400 grams of tomatoes cut into circles.
   
6. Mix the ingredients and add spices, which may include salt, ground pepper, and herbs to taste. Sprinkle with vinegar, the amount of which is also adjusted according to taste.
   

The recipe for tomato and eggplant salad for the winter can also be diluted