How to cook eggplant deliciously? A step-by-step recipe with a photo of a warm eggplant salad with onions. Helpful hints and tips. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of a warm eggplant salad with onions
- Video recipe
Until recently, our housewives' eggplants belonged to the category of exotic vegetables, but today they have become almost a regular guest on the table. Moreover, even in a snowy winter, with a strong desire and the availability of large funds, you can buy them and pamper yourself with blue dishes. But now the season of this vegetable has begun and young vegetables are being sold at an affordable price on store shelves. So, it's time to cook them and replenish the body with useful vitamins. Today we will cook eggplants. There are many different delicious recipes from this vegetable. But let's talk about how to make a warm eggplant salad with onions.
The recipe includes fairly simple ingredients. For this snack, buy firm, small eggplants with a firm, glossy skin. Instead of onions, you can use red or white onions, and mayonnaise or sour cream for dressing. Such an amazing salad can be served not only on weekdays, but also on holidays. It will definitely appeal to all eaters and even those who do not like this vegetable. Since eggplant is practically not felt. The food is somewhat reminiscent of mushrooms in taste. And if you choose the right spices, then the dish will become one of their favorites. Eggplants go well with caraway seeds, basil, parsley, ginger, mint, coriander. So feel free to experiment.
- Caloric content per 100 g - 285 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Eggplant - 1 pc.
- Salt - 0.5 tsp or to taste
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Sour cream - 2 tablespoons
- Onions - 1 pc.
- Table vinegar - 0.5 tsp
- Vegetable oil - for frying
Step by step preparation of warm eggplant salad with onions, recipe with photo:
1. Wash the eggplants, dry with a paper towel and cut into 1, 5 cm cubes. If the fruits are ripe, salt them, stir and leave for half an hour to release the bitterness and harmful solanine. Then wash and dry the fruits. There is no bitterness in young eggplants, so there is no need to carry out such actions.
2. In a skillet in vegetable oil, fry the eggplants until golden brown. Eggplants are very fond of oil and actively absorb it. If you want a low-calorie snack, use a non-stick skillet. It requires less oil.
3. Peel the onions, wash and fry in another pan in vegetable oil.
4. Combine eggplant and onion in one skillet. Season with salt and pepper. Add sour cream and some vinegar. Stir and quickly remove from heat. Serve the warm eggplant salad with onions right after cooking. If desired, you can add any greens to your taste to the dish. Boiled eggs or canned corn are also suitable.
See also a video recipe on how to make a warm eggplant salad.
