Eggplants are fried, baked, canned … However, they are great for making summer salads. Take note of a few eggplant salad recipes with tomatoes.
Recipe content:
- General cooking principles - salad with eggplant and tomatoes
- Eggplant, tomato and cheese salad
- Fried eggplant and tomato salad
- Warm salad with eggplant and tomatoes
- Eggplant, cucumber and tomato salad
- Video recipes
With the skillful combination of eggplants and tomatoes with other ingredients, miracles can work. 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 of the meal can be a variety of products: vegetables, fruits, and various spices and herbs, which will give the dish a new unique taste.
General cooking principles - salad with eggplant and tomatoes
When choosing eggplants, you need to examine the fruits. Ripe blue has a dark purple color. It should be free of stains, dents and scratches. Freshness is checked with light pressure - the hole quickly disappeared, the eggplant has recently been from the field. Eggplants must first be freed from bitterness. Berries, since eggplants are not vegetables, are slightly 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 the blue ones 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 tough. Most recipes do not remove it because it helps to keep the pieces of a beautiful shape. For the same reason, it is not recommended to chop the 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 and cracks. Usually tomatoes are used fresh, but sometimes they are heat-treated: blanch, bake, boil. If, according to the recipe, they are crushed into a sauce, then it is advisable to use the fruits that are crooked, overripe, with cracks, but without mold and rot. If the tomatoes need to be cut into slices, then it is advisable to use them dense, even slightly unripe. Tomatoes are sour, watery and tasteless, then add a little sugar to the salad. It will give the vegetables a rich and bright taste.
Salads are usually seasoned with oil; attention should also be paid to it. It should not have a musty smell, but be fresh and fragrant.
Eggplant, tomato and cheese salad
Baked vegetables drenched in aromatic dressing. What could be tastier? A wonderful appetizer of eggplant, tomatoes and cheese, which is completely easy to prepare.
- Caloric content per 100 g - 36 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Eggplant - 2 pcs.
- Cheese - 150 g
- Tomatoes - 2 pcs.
- Sweet red pepper - 2 pcs.
- Garlic - 2 cloves
- Parsley - a bunch
- Mayonnaise - 3 tablespoons
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Wash the peppers, pat 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 up and leave for 10 minutes. Then remove the skin and cut the pulp into strips. Also, for this recipe, the pepper can not be baked, but fresh, simply cut into strips.
- Wash the eggplants, cut into slices 1-1.5 cm thick, sprinkle with salt and leave for half an hour to release the bitterness. Then rinse from salt, dry and fry on both sides in vegetable oil.
- Put some of the cooled fried eggplant on a wide flat plate, season with garlic passed through a press and brush with mayonnaise.
- Place some of the tomatoes cut into bars on top, add a little salt and sprinkle with some of the grated cheese.
- Then add half a serving of bell peppers and brush them with mayonnaise.
- Repeat the layers in the same sequence. Sprinkle the last layer with finely chopped parsley and black pepper.
- Put the salad in the refrigerator for 2 hours to soak.
Fried eggplant and tomato salad
The salad with fried eggplants and tomatoes is delicious. It cooks quickly and quickly disappears from the table.
Ingredients:
- Eggplant - 3 pcs.
- Onions - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Tomatoes - 4 pcs.
- Vinegar - 1 tablespoon
- Cilantro - bunch
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Wash the eggplants, cut into slices, season with salt and leave for half an hour. Then rinse with water, pat dry with a paper towel, fry in vegetable oil and cool.
- Peel the onions, wash and chop into large half rings.
- Peel the peppers from seeds and stalks, and cut into strips.
- In a skillet in oil, fry one pepper and onion until golden brown. Cool them afterwards. Leave the second pepper fresh.
- Put all prepared vegetables and chopped tomatoes in a salad bowl. Season with salt and pepper, season with vinegar and vegetable oil. Stir, sprinkle with chopped cilantro and serve.
Warm salad with eggplant and tomatoes
Everyone is used to the fact that salads are usually served chilled. We propose to abandon stereotypes and make a delicious and aromatic hot salad of fresh eggplant with tomatoes.
Ingredients:
- Eggplant - 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 tablespoon
Step by step cooking:
- Cut the eggplants into large wedges, salt, place in a colander and leave until liquid is released. Then rinse under running water and rinse off the droplets of bitterness. Put them in a frying pan and fry on both sides in hot oil until golden brown.
- Rinse the zucchini, cut into the same size as the eggplant and fry in the same pan until browned.
- Wash the tomatoes and cut into large quarter rings.
- Peel the onion, chop and marinate in table vinegar with sugar. Stir and let sit for 10 minutes.
- Finely chop the herbs and garlic.
- Put all vegetables in a large deep salad bowl, salt and mix.
Eggplant, cucumber and tomato salad
The simplest vegetables take on a piquancy due to the aromatic dressing. The sauce for this salad is made from special spices that 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 tablespoon
- Dried ginger root - 0.5 tsp
- Garlic - 1 clove
- Mustard seeds - 0.5 tsp
Step by step cooking:
- Wash the eggplants, cut into cubes, sprinkle with turmeric, red pepper and mix thoroughly so that all pieces are evenly covered with spices. Leave them to marinate for 10 minutes.
- Next, fry the eggplants in a pan in hot vegetable oil until browned. Place them on a paper towel to remove excess oil.
- For dressing, grind the mustard seeds in a mortar. It is not necessary to bring them to the state of a powder, it is only necessary that they reveal the aroma.
- Combine ground mustard seeds, minced garlic clove, sugar and ginger. Pour vinegar over, stir and set aside.
- Peel the chili pepper and chop finely.
- Chop the onions and green onions.
- Wash cucumbers and cut into strips.
- Cut the washed tomatoes into cubes.
- Put all the ingredients in a deep cup, add some salt, add oil and mix.
Video recipes:
