Tasty eggplant salads for every day - recipes, photos

Eggplant or “blue”, as housewives often call them, are present on almost all tables from the summer to the autumn season. Most people attribute them to vegetables, and only not many people know, they are berries. The blue are quite well combined with many ingredients, so they can be used to prepare many wonderful salads.

Eggplant salad: general principles and preparation of products

1. For the preparation of salads, blue in cheese or boiled form is rarely used. Basically, they are first soaked, then fried, baked at high temperatures or placed in the marinade for a long time. Only after that the blue are used as the main ingredient for the preparation of salads.
2. Before you start making a salad, you need to choose the right eggplant. For this, it is important to pay attention to the following points:

• before buying, you need to make sure that there are no spots, scratches or dents on the berries, and their skin is smooth;
• try to press the eggplant with your finger. He must succumb to pressure, but only if the pressing was strong.

3. The eggplant contains solanine-a substance due to which the product acquires a slightly bitter taste. You need to get rid of it. For this:

• remove the peel from the products;
• cut it into small slices, sprinkle them with salt;
• leave in this form for 60 minutes;
• rinse with water.

4. You can use the other method and soak the product in the water for 30 minutes.
5. If you follow the instructions, you can prepare various eggplant salads that will be much more appetizing than in the photo.

Eggplant salads: classic recipes

There are a lot of different salad recipes for which blue become the main component. They are prepared quite easily, but they turn out quite tasty.

Eggplant salad for the winter

Ingredients:

• eggplant - 10 pcs.;
• water - 2 cups;
• tomatoes - 10 pcs.;
• salt - 1 tbsp.;
• sunflower oil - 1 tbsp.;
• sweet Bulgarian pepper - 10 pcs .;
• dining vinegar (9%) - 1 tbsp.;
• onions - 10 pcs .;
• sugar - 2 tbsp.

Preparation:

1. Clean the onion of the skin, pepper from the core, and eggplant from ponytails.
2. Place all peeled vegetables in a container of several layers. You do not need to cut them. The upper layer should form tomatoes.
3. Pour all this with a marinade, which consists of oil mixed with water, vinegar, add salt and sugar to it.
4. Stew about half an hour - 40 minutes until the vegetables are prepared.
5. Distribute the cooked products in banks.
6. Pour almost to the edges of the marinade.
7. Roll up.

Salad: eggplant and pepper

Ingredients:

• eggplant - 4 pcs.;
• salt;
• vegetable oil;
• tomatoes - 3 pcs.;
• onions - 1 pc.;
• garlic - 2 tooth.;
• ground black pepper;
• green;
• bulgarian pepper - 1 pc.;
• caraway.

Preparation:

1. Wash the eggplant and remove all the tails.
2. Make small tunes on the blue and place in the oven, preheated to about 180 gr. The furnace until they become soft.
3. Cool the cooked products, remove the skin and cut into cubes.
4. Cut the onion in small pieces.
5. Pull all the seeds from pepper.
6. Cut the peppers of small cubes.
7. Wash the tomatoes and grind them like pepper.
8. Grind the garlic with a press.
9. Make a dressing of oil, herbs, pepper and caraway seeds.
10. Mix all the ingredients with eggplant in one container and pour a gas station.
11. Mix well.
12. Add salt to taste.

Eggplant salad and tomatoes

Ingredients:

• tomatoes - 3 pcs.;
• pepper - to taste;
• garlic - 2 tooth.;
• eggplant - 2 pcs.;
• greens - 1 Puch;
• salt - to taste;
• vegetable oil;
• the bulb is half.

Preparation:

1. Prepare blue, remove Solanin from them.
2. Cut them with slices and place them in a frying pan, fry until fully readiness.
3. Cut the tomatoes with slices of medium size.
4. Cut the onions with halves of the rings.
5. Grind the garlic by starting under the press.
6. Grind the greens.
7. In one container, connect all the ingredients.
8. Add pepper and salt.
9. Stir well.

Warm salad with eggplant

Ingredients:

• beets - 0.4 kg;
• pepper;
• eggplant - 0.4 kg;
• salt;
• parsley;
• vegetable oil - 4 tbsp;
• green onion - 6 feathers;
• vinegar - 1 tbsp.

Preparation:

1. Bake the eggplant until full.
2. Peel and cut into small pieces.
3. Grind the beets with a grater.
4. Place it in the pan and simmer, you can pour vinegar.
5. Connect the blue with beets in a separate bowl.
6. Pour a little oil.
7. Pour chopped greens, add onions.
8. Pepper and add salt to taste.
9. You can supplement the dish with a sour apple.
10. Serve warm.

Eggplant salads for every day

From blue you can prepare salads not only on holidays, but also daily. They will be an excellent addition to almost any dishes.

Eggplant salad in Korean

Ingredients:

• carrots - 2 pcs.;
• onions - 2 pcs.;
• salt - to taste;
• apple vinegar - 1 tbsp;
• sweet pepper - 2 pcs.;
• eggplant - 2 pcs.;
• soy sauce - 1 tbsp.;
• vegetable oil - 5 tbsp.

Preparation:

1. Cut the blue into half of the rings.
2. Sprinkle them well with salt.
3. Leave it for 60 minutes.
4. Rinse with water.
5. Fry until golden color.
6. Wash, clean and cut the carrots in half rings.
7. Do the same with the bulbs.
8. Pepper to clean from seeds.
9. Cut it in the form of straws.
10. Combine all prepared ingredients.
11. Make a gas station that consists of sauce, vinegar and oil.
12. Pour vegetables with it.
13. Mix the dish well.
14. Put it in the refrigerator and hold it there for at least 9 hours, but no more than a day.
15. Stir the salad regularly.

Pepper and tomato eggplant salad

Ingredients:

• vegetable oil - 100 ml.;
• sweet pepper - 1 pc.;
• greens - 20 g;
• tomatoes - 7 pcs.;
• salt - to taste;
• eggplant - 1 pc.;
• black ground pepper - to taste.

Preparation:

1. Wash the eggplant. Cut in circles.
2. Salt well.
3. Leave it for 20 minutes;
4. Wash the blue with water and squeeze.
5. Perform the roasting of the blue until cooked.
6. Place them in a separate container.
7. Grind the greens.
8. Add it to the eggplant.
9. Wash and clean the pepper.
10. Cut it into circles and add it to the salad.
11. Boil tomatoes.
12. Skip them through a sieve.
13. Pour the borront borront salad.
14. Put another layer of blue in a salad container.
15. Sprinkle it with herbs and add more pepper.
16. Pour tomatoes again.
17. Salt.
18. Continue to form such layers until all products are ending.
19. Place the dish in the refrigerator for 3 hours before serving.

Eggplant salad and cheese

Ingredients:

• eggplant - 0.5 kg;
• hard cheese - 100 g;
• vegetable oil - 100 ml;
• sour cream - 0.2 kg;
• greens - to taste;
• cream cheese - 50g;
• garlic - 3 tooth.;
• mustard - 100 g;
• lemon - 1 pc.;
• mustard - 100 g;
• salt - to taste;
• black pepper - to taste.

Preparation:

1. Remove the skin from the blue.
2. Cut them with average slices.
3. Heat the oil and fry the chopped eggplant on it.
4. Separately, connect sour cream with hard cheese, pre -chopped grater, mustard and spices.
5. Get rid of excess fat on the blue, laying them on a napkin.
6. Place them in a salad bowl.
7. Finely cut the greens and add to the blue.
8. Grind the garlic under the press and pour in the vegetables.
9. Pour everything before prepared sauce.
10. Melt the cheese and mix it with a dish.
11. Cut the lemon with slices and decorate the cooked salad.

Eggplant salad and Bulgarian pepper

Ingredients:

• tomatoes - 2 pcs.;
• onions - 1 pc.;
• greens - to taste;
• bulgarian pepper - 3 pcs.;
• salt - to taste;
• mayonnaise - to taste;
• eggplant - 3 pcs.;
• black pepper;
• garlic - 1 tooth.

Preparation:

1. Wash the blue and finely cut them into half of the rings.
2. Give it a little in a pan and fry blue on it.
3. Remove excess fat from the ingredient by laying out pieces of eggplant on a napkin.
4. Wash and clean the bell pepper.
5. Cut it into half of the rings.
6. Fry them in oil and get rid of excess fat after that.
7. The same must be done with onions.
8. Mix all the prepared products in one container.
9. Cut the tomatoes with cubes and pour them into the salad.
10. Grind the garlic and also put in a salad container.
11. Add salt and pepper, as well as chopped greens.
12. Season the dish with mayonnaise to taste.

Eggplant salad with carrots

Ingredients:

• carrots - 4 pcs.;
• tomatoes - 5 pcs.;
• eggplant - 3 pcs.;
• champignons - 0.35 kg;
• onions - 2 pcs.;
• mayonnaise - 1 tbsp.;
• black pepper - to taste;
• garlic - 2 tooth.;
• green;
• salt - to taste;
• vegetable oil.

Preparation:

1. Wash the mushrooms and cut them into the plates.
2. Clean the bulbs.
3. Cut them in half rings.
4. Grind it with a grater.
5. Cut eggplant tails and remove the peel from them.
6. Cut the blue into the mugs.
7. Sprinkle with salt.
8. Boil mushrooms (cook no more than 10 minutes).
9. Remove champignons on a colander.
10. Combine onions with mushrooms and fry them in oil.
11. Mix carrots and a second onion. Place in the pan and fry until golden shade.
12. Fry eggplant.
13. Finely cut the garlic.
14. Cut the tomatoes into mugs.
15. Start laying out the salad in layers: eggplant, garlic, carrots with onions, mushrooms and onions, carrot remains, tomatoes.
16. Salt the salad.
17. Add mayonnaise and sprinkle the prepared dish chopped herbs.

Eggplant salad recipes for different taste

In the process of preparing delicious dishes from blue, the process of salad itself becomes the process and technology of processing the main ingredients. Depending on the wishes, reason and taste, the dishes can be prepared differently. Consider the main methods of eggplant processing and salad recipes with them.

Baked eggplant salad

Ingredients:

• blue - 4 pcs.;
• bulgarian pepper - 4 pcs.;
• tomatoes - 4 pcs.;
• salt - to taste;
• olive oil - 1 tbsp.;
• greens (cinza) - 1 Puch.;
• garlic - 1 tooth.;
• coriander - to taste;
• sugar - 1 tsp;
• lemon juice - 2 tbsp.

Preparation:

1. Wash the blue and vegetables.
2. Place them in the oven, preheated to 220 gr. Bake for half an hour tomato, and pepper and blue - about 50 minutes.
3. Put the cooked vegetables in the bag, close it and leave it so until they become warm.
4. Peel the ingredients from the peel.
5. Cut the products of small cubes and put into separate containers.
6. Drain the liquid from tomatoes.
7. Connect all the components in one bowl.
8. Grind the greens and add it to the salad.
9. Salt and pour oil.
10. Add a little lemon juice and sugar.
11. Mix the dish.
12. Pour the coriander over the salad.
13. Put in the refrigerator for 2 hours.

Pickled eggplant

Ingredients:

• eggplant - 1 kg;
• salt;
• pepper;
• bulgarian pepper - 1 pc.;
• chili pepper - 1 pc.;
• onion - 1 pc.;
• green;
• vegetable oil;
• garlic - 3 tooth.;
• vinegar;
• sugar.

Preparation:

1. Clean the blue from the skin and cut into small pieces.
2. Salt and leave for 60 minutes.
3. Rinse the eggplant and dry them.
4. Sick the oil in a pan and fry blue.
5. Remove excess fat.
6. Clean and cut the bulbs with halves of the rings.
7. In thin stripes, cut the pepper.
8. Grind the garlic.
9. Cut the chili into 5 rings.
10. Connect all this with eggplant.
11. Add sugar, vinegar, pepper and oil.
12. Put in the refrigerator at night.

Dried eggplant salad

Ingredients:

• dried eggplant - 50 g;
• onions - 1 pc.;
• vinegar - 2 tbsp;
• carrots in Korean-100 g;
• coriander - to taste;
• soy sauce - 2 tbsp;
• vegetable oil;
• bulgarian pepper - 1 pc.;
• garlic - 2 tooth.

Preparation:

1. Pour the eggplant boiling water. Leave it for 15 minutes.
2. Salt.
3. Fry garlic and coriander in oil.
4. Fry blue with onions and Bulgarian pepper.
5. Combine all the components in one container and mix.
6. Add vinegar and sauce, carrots.
7. Interior.

Fried eggplant

Ingredients:

• tomatoes - 2 pcs.;
• vegetable oil;
• eggplant - 2 pcs.;
• sharp pepper - 1 pc.;
• salt;
• ground pepper;
• garlic - 1 tooth;
• onions - 1 pc.;
• bulgarian pepper - 1 pc.;
• green.

Preparation:

1. Cut blue strips.
2. Salt and leave for 15 minutes.
3. Grind the pepper into strips, and onions - halves of the rings.
4. Cut the tomatoes into the bar.
5. Cut the garlic very finely.
6. Grind bitter pepper too.
7. Fry all the ingredients in oil.
8. Salt the salad.
9. Add pepper.
10. Pour the garlic and add mayonnaise and decorate the dish with greens.

Original eggplant salad recipes

Proper mixing of products and their harmonious combination is the key to a delicious meal. An unusual salad is not necessarily a complex and time -consuming recipe, but always a tasty and aesthetically pleasant dish. Consider a few recipe with blue for a festive table or romantic dinner.

Eggplant salad and beans

Ingredients:

• red beans - 200 g;
• onions - 2 pcs.;
• eggplant - 1 pc.;
• green;
• salt;
• pepper;
• bulgarian pepper - 1 pc.;
• tomato paste - 2 tbsp;
• onions are strip.

Preparation:

1. Soak the beans.
2. Cook it for about half an hour.
3. Cut into cubes and soak in water.
4. Fuck onion in oil.
5. Do the same with blue.
6. Grind the pepper.
7. Mix eggplants, onions, pepper, beans, greens and tomato paste. Stew all this for 20 minutes.

Eggplant salad with beef

Ingredients:

• soy sauce - 3 tbsp.;
• beef - 0.3 kg;
• eggplant - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 tooth;
• vegetable oil;
• red pepper - 0.5 tsp;
• salt;
• flax and sesame seeds.

Preparation:

1. Thinly cut the meat.
2. Grind the carrots with a grater.
3. Finely cut the blue.
4. Connect the sauce with pepper and garlic.
5. Fuck the meat in oil.
6. Add carrots.
7. Stew all this for 10 minutes.
8. Add blue and keep in a pan for another 20 minutes.
9. Pour the sauce.
10. Add sesame seeds and flax seeds.

Tasty eggplant salad

Ingredients:

• greens - 40 g;
• garlic - 3 tooth.;
• eggplant - 2 pcs.;
• white wine - 100 ml;
• tomatoes - 3 pcs.;
• olive oil - 50 ml;
• chile - 2 pcs.;
• zucchini - 1 pc.

Preparation:

1. Cut the eggplant into cubes.
2. Do the same with tomatoes and zucchini.
3. Stew eggplant for 1 min., Add oil, zucchini and chili. Stew for another 4 minutes.
4. Add tomatoes and garlic.
5. Pour in wine.
6. Stir well and remove from the stove.
7. Sprinkle the cooked dish.

Eggplant salad "lick your fingers"

Ingredients:

• radish - 120 g;
• prunes - 20 g;
• pepper;
• wine vinegar - 50 ml.;
• salt;
• garlic - 1 tooth;
• frying eggplant - 40 g;
• green.

Preparation:

1. Pass the radish through the grater.
2. Cut the blue cubes.
3. Fuck them.
4. Cut the prunes into halves.
5. Grind the greens.
6. Combine all components and add spices.