In the summer heat, you don't want to stand near the stove for a long time, so housewives prefer light dishes. This warm salad with eggplant, tomato and herbs falls into this category. Step-by-step recipe with a photo. Video recipe.
Summer pleases with an abundance of all kinds of vegetables, from which you can cook many dishes. One of the versatile vegetables is eggplant, which is used not only in stews, but also in other main courses, summer salads, and winter preservation. At the same time, any food turns out to be hearty and very spicy. Today we will make a warm salad with eggplant, tomato and herbs. Thanks to this combination of products, the dish acquires freshness, a pleasant spicy note, and at the same time remains juicy. In addition, all the necessary products in the summer are available in almost every refrigerator.
The food is light and nutritious at the same time. The salad can be served warm or chilled, depending on the preference of the eaters. It will perfectly replace a side dish for pork kebab. In addition, the dish, as well as possible, is suitable for dietary, lean and vegetarian meals. If desired, the salad can be supplemented with any spices such as cumin, ginger, basil, parsley, coriander, mint. Each spice will make the vegetable original and tasty in its own way. Since eggplants are susceptible to spices, they absorb their aromas, so it is not recommended to combine more than 3 spices in one dish.
See also how to make an eggplant and cheese salad.
- Caloric content per 100 g - 198 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Vegetable oil - for frying and salad dressing
- Cilantro - a few twigs
- Tomatoes - 2 pcs.
- Dill - a few twigs
- Onions - 1 pc.
- Basil - a few twigs
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
Step by step preparation of a warm salad with eggplant, tomato and herbs, recipe with photo:
1. Peel the onions, wash and chop into thin quarter rings.
2. Dill, parsley, basil, wash, dry with a paper towel and finely chop.
3. Wash the tomatoes, dry and cut into slices.
4. Wash the eggplants, cut off the stalk and cut the fruit into bars. Heat vegetable oil in a skillet and add eggplant. Fry them over medium heat until golden brown. If the fruits are ripe, then sprinkle them in chopped form with salt first. Leave for half an hour and rinse with running water. This action will remove the bitterness from the fruit, which is inherent in old eggplants.
5. In a bowl, combine all prepared ingredients.
6. Season food with salt and black pepper, add vegetable or olive oil and stir. Serve the prepared warm salad with eggplant, tomato and herbs.
See also a video recipe on how to make a salad with fried eggplant.
