step by step recipe with photos
The presented recipe for eggplant salad with bell peppers is quite simple - vegetables cut into large cubes should simply be boiled in juice. The most labor-intensive process will be cleaning them. But a jar opened in winter will delight you with the unique aroma of summer.
The elastic flesh of spicy eggplants, fragrant slices of juicy pepper and sweetish onion rings in a thick spicy sauce are an appetizing vitamin trio that will decorate the lunch menu. Vinegar and spices are added shortly before placing into jars.
In the absence of ready-made freshly squeezed tomato juice, you can dilute the paste.
Ingredients
- eggplants 1.25 kg
- bell pepper 1 kg
- onion 500 g
- tomato juice 1 l
- sugar 75 g
- table vinegar 75 ml
- vegetable oil 0.5 cup
- salt 0.5 tbsp. l.
Yield: 3 liter jars.
Preparation
1. The salad prepares very quickly and turns out very tasty. Start by preparing all the ingredients. Wash and peel the eggplants. Cut them into medium pieces. Transfer to a suitable 4-5 liter saucepan for cooking.
2. Remove seeds from washed bell peppers. Cut into large strips. Add to eggplant.
3. Peel and rinse the onions. Cut into half rings. Add to other vegetables.
4. Pour in tomato juice, add salt, sugar, vinegar and oil. Stir and place on the stove over high heat. Cover with a lid and bring to a boil. Stir occasionally and cook over medium heat for 20-25 minutes until the vegetables become soft.
5. After 10-15 minutes, there will be more juice and the vegetables will become soft.
6. Prepare the jars. This recipe makes three liter containers with ready-made salad. Place the jars and lids in the sink and rinse thoroughly with detergent, then rinse and sterilize. Pack the salad mixture into prepared jars to the very top. Cover with lids.
7. Choose a deep saucepan. Line the bottom with cloth and place the jars there. Fill the jars with hot water up to the neck and place on the fire to sterilize for 15-20 minutes after boiling.
8. Seal tightly and turn over until completely cool. Then move it to the pantry or cellar for storage.
I remove the baked peppers from the baking sheet, put them in a saucepan and cover it with a lid, leave them to stand for a few minutes so that the peppers are steamed and it is easier to peel them.
I take the baked eggplants out of the oven, let them cool slightly and, while they are still hot, remove the stem and skin. In my opinion, hot eggplants are easier to peel.
Now I clean the peppers. Over the pan they are in, I pierce them with a knife so that the liquid flows out of them into the pan, and not onto the cutting board. I place the pepper on a cutting board and remove the skin, stalk and core with seeds.
While the vegetables are cooling, I will prepare a flavorful dressing. In a bowl, mix olive oil, salt, finely chopped garlic, 9% vinegar (can be replaced with lemon juice), juice from the peppers from the pan where they were, and mix everything. The gas station is ready.
I chop the peppers and eggplants, put them in a bowl, add chopped herbs to them (I have parsley) and pour over the aromatic dressing. I mix everything, cover the bowl with a lid and leave the vegetables to stand for at least 2 hours so that the vegetables can brew and soak in the juices and aromas. I stir them periodically.
When serving on top of the salad, you can sprinkle sesame seeds for decoration. This salad is delicious both warm and cold. It can be served as an independent dish, as an addition to a side dish, or as an appetizer.
The video recipe can be viewed above. Cook with me! Enjoy your meal!
Good afternoon. We continue the topic of a variety of ways to prepare eggplants. Last time we, and today we will make salads.
Eggplant is one of those vegetables that does not have its own strong taste, but can enhance the aroma of the products with which it is cooked.
This is why eggplant salad is so delicious. The little blue ones fit organically into any combination of products and preparing salads from them is a pleasure.
The main advantage of such dishes is that you can put together both a purely vegetarian vegetable salad and a hearty meat salad, which can easily replace lunch or dinner.
Let's look at both in this collection so that you can always choose a recipe that suits the situation.
Fried eggplant salad with tomatoes and bell peppers
Let's start with a simple but very tasty recipe that you can cook every day. Especially in the summer, when there is an abundance of suitable products.
Ingredients:
- Eggplants – 2 pcs (350 g)
- Tomatoes - 2 pcs.
- Bell pepper - 1 piece
- Dill
- Onion - 1 piece
- Garlic - 2 cloves
- Sugar - 1 heaped teaspoon
- Salt - to taste
- Olive oil - 2 tbsp. spoons
- Wine vinegar 6% - 1 tbsp. spoon
Preparation:
1. Eggplant is not a vegetable that is tasty to eat raw. For the salad you need to prepare it. In this case, bake.
So we cut off the tails and cut it into rings about 1 cm thick. Place the rings on a baking sheet greased with vegetable oil and put it in the oven, preheated to 200 degrees for 20 minutes.
The top of the rings also needs to be greased with oil so that they do not dry out and remain juicy.
During this time they will brown and become soft.
2. While the main ingredient is baking, prepare the remaining vegetables. Cut the pepper into strips, tomatoes and onions into half rings. Finely chop the greens.
3. Combine all prepared ingredients in one bowl.
4. Prepare the sauce by mixing olive oil with wine vinegar, salt and sugar. To it we add garlic passed through a press.
5. Add dressing to the salad and mix.
Ready. Bon appetit!
Step-by-step recipe for cooking eggplants in Korean
An original spicy salad that will be a wonderful appetizer on the holiday table.
Ingredients:
- Eggplants - 4 pieces medium
- Onions - 2 pcs.
- Garlic - 4 cloves
- Bell pepper - 2 pcs.
- Carrots - 3 medium pieces
- Salt - to taste
- Ground black and red pepper
- Vinegar essence 70 - 1/2 tsp
- Soy sauce - 2 tbsp
- Sugar - 1/2 tsp
Preparation:
1. Wash the eggplants, cut off the ends and cut into cubes.
If you have a bitter variety, then you need to first sprinkle them with salt (2 tbsp) and leave for 20 minutes, then rinse thoroughly under running water.
2. Cut peppers and onions into small cubes.
3. Grate the carrots on a special Korean grater, sprinkle with half a teaspoon of sugar and leave for 15-20 minutes so that the carrots release their juice.
4. Place the onions and peppers in a heated frying pan and sauté over medium heat for 3-5 minutes until the onions are soft and golden brown.
5. Add the eggplants to the frying and continue to fry, stirring occasionally for another 12-15 minutes. At the end, add pepper, salt, mix and remove from heat.
6. Transfer the hot eggplants to the carrots, add vinegar, soy sauce and crushed garlic. Mix.
The finished salad can be decorated with sesame seeds.
Bon appetit!
Vegetable salad from zucchini (zucchini) for the holiday table
Another purely vegetable option with sweet peppers, cherry tomatoes and zucchini. Instead of zucchini, you can use zucchini. Unless, of course, you notice the difference between them. For me personally, it's almost the same thing. This salad looks chic and works well as individual salad servings.
Ingredients:
- Eggplant - 1 medium
- Zucchini - 1 small
- Cherry tomatoes - 6-8 pcs.
- Sweet pepper - 2 pcs.
- Balsamic vinegar 9% - 1 tbsp
- Soy sauce - 1 tbsp
- Olive oil - for frying
- Fresh basil - 3-4 leaves
- Garlic - 4-5 cloves
- Salt - to taste
Preparation:
1. This is a very interesting salad recipe in which all the ingredients need to be pre-fried. Roasting dries out and “shrinks” the vegetables, so you need to chop them coarsely.
If the zucchini is very ripe, then remove the peel from it.
Cut the eggplant and zucchini into large slices and fry over medium heat with olive oil for 3-4 minutes on each side. Then place them on a paper towel to remove excess fat and add some salt.
2. Cut the sweet peppers, remove the seeds and membranes, cut them into large pieces and fry them on both sides. For flavor, put a couple of cloves of garlic in the pan, which we then throw away and do not use in further cooking.
3. Lightly fry the tomatoes as well.
4. Prepare the dressing by mixing vinegar, soy sauce, 3-4 cloves of garlic, passed through a press and finely chopped basil leaves.
5. Place the prepared vegetables on a serving plate and pour the prepared dressing on top. Ready. No need to stir.
Bon appetit!
Delicious appetizer with tomatoes and garlic
One of the most popular combinations for eggplant dishes is tomatoes and garlic. Delicious. And it’s not at all difficult to prepare.
Ingredients:
- Eggplant - 2 pcs.
- Tomato 2-3 pcs
- Boiled eggs - 4 pcs
- Garlic - 2 cloves
- Basil - to taste
- Mayonnaise - to taste
- Ground black pepper - to taste
- Salt - 0.5 tsp
- Vegetable oil - for frying
Preparation:
1. Cut the eggplants into strips and fry in vegetable oil until golden brown.
There is no need to dump everything into the frying pan at once; fry in small batches so that the straws lie in only one layer.
2. Place the finished eggplants on a plate, add chopped garlic to them, stir and wait until they cool.
Ready. Bon appetit!
Video on how to make a “crazy” salad with eggplant, tomatoes and cheese
A variation of the previous recipe, but with the addition of cheese. This salad looks great on the holiday table.
Eggplant with egg and pickled onions
A simple but very tasty recipe that tastes so much like mushrooms that if guests don’t know about the composition, they are unlikely to guess.
Ingredients:
- Eggplant - 2 pcs.
- Boiled eggs - 5 pcs
- Onion - 1-2 pcs
- Sugar - ½ tsp
- Salt - ½ tsp
- Mayonnaise - 2 tbsp
- Vinegar 9% - 2 tbsp
- Vegetable oil for frying
Preparation:
1. Cut the eggplants into cubes and fry over medium heat until soft. Fry in portions so that there is no more than one layer in the pan.
2. Cut the onion into half rings and place in a deep bowl. Add salt, sugar and vinegar to it. Pour 1 cup of boiling water into a bowl, stir and set aside until it cools.
The water cools down long enough for the onions to pickle.
3. Assemble the salad by combining eggplants, sliced eggs and pickled onions in one bowl. Lightly salt and pepper, add mayonnaise and mix.
Done, bon appetit.
“Eggplant Paradise” - delicious treats for every day
Awesome recipe. And at the same time not at all complicated. You can cook it every day - it doesn’t get boring at all.
Ingredients:
- Medium eggplants - 3 pcs.
- Large onion - 1 piece
- Large carrots - 1 piece
- Large tomato – 1 pc.
- Garlic - 3 cloves
- Sour cream – 100 g
- Mayonnaise - 150 g
- Greens for decoration
- Vegetable oil
Preparation:
1. Cut the eggplants into rings 7-8 mm thick and fry in a frying pan with vegetable oil on both sides until golden.
Cut the onion into half rings and fry until soft in another frying pan.
2. Grate the carrots on a fine grater and place them in a thin layer on a serving plate. Add only half of the prepared amount.
3. Lubricate the carrots with dressing obtained by mixing mayonnaise and sour cream with the addition of chopped garlic. Place a layer of onion on top. We use only half of what is cooked.
5. Then comes the second half of the grated carrots, which also needs to be greased with dressing. And the last layer is thin slices of tomato. Decide for yourself whether to close them with dressing or not.
After each layer of dressing you need to lightly add salt to the salad.
Sprinkle the finished salad with herbs and put it in the refrigerator for 15 minutes so that the layers are soaked.
Warm salad with chicken
Well, I would like to finish the selection with a “thorough” recipe for meat salad, so that it is not only tasty, but also satisfying.
A classic way to prepare eggplant salad is to combine this vegetable with fresh tomatoes. This is usually what I always did, adding garlic and basil. However, the tomato season does not last forever and is sometimes replaced by red sweet peppers. Therefore, the recipe for making my favorite salad had to be revised. So I discovered a more autumnal option. I'm sharing;)
Ingredients for making salad.
Wash the eggplants, remove the tail and cut into half rings (about 3 - 4 mm).
We also wash the peppers, remove the seeds and cut them into strips.
Place the eggplants in a plate, add a pinch of salt, cover with cling film and place in the microwave for 6 - 8 minutes.
Meanwhile, boil the kettle. Place the pepper in a deep plate and pour boiling water over it. After a couple of seconds, drain the water. Let the pepper dry.
Fry the eggplants in vegetable oil until soft (due to microwave processing, this will take a few minutes). Add salt and pepper to taste. We try to mix the vegetables as carefully as possible so that they retain their shape.
Peel the onion and cut into thin pieces. Pour boiling water over it and let it sit for a few minutes so that the bitterness goes away. You can add a little vinegar. If the onion is sweet red salad, then the procedure can be omitted.
Combine eggplants with red pepper.
Squeeze the onion and add to the vegetables.
Add salt (if needed), oil (if there is little left in the eggplants), mix.
Before serving, you can sprinkle generously with herbs.
Bon appetit!
There are two ways to prepare this Bulgarian eggplant and pepper salad:
- Fry all ingredients in a frying pan in vegetable oil. It’s tasty, but quite high in calories, and the preparation itself will take a lot of time.
- Both eggplants and sweet peppers can be baked in the oven (air fryer), and only tomato sauce for salad can be prepared on the stove. This way you will save your time and end up with a more dietary dish.
I will show you the first method, it is a little labor-intensive, long, but also more common.
If you are not sure whether the variety of eggplant you bought is bitter, then it is better to start with them.
Wash the vegetables, cut off the tail and cut the eggplants into slices. It will be better if the circles are not thin; the taste of eggplant in the salad should be pronounced. Salt the eggplants well, mix them and leave for 20 minutes so that the bitterness comes out of them.
For the dressing, finely chop the onion and fry it in vegetable oil until transparent.
Now an important point - you need to sauté the onion with flour. When adding flour, you need to stir the onion all the time so that the flour is evenly distributed and does not burn.
Prepare tomato puree. You can grate fresh tomatoes or remove the skin from the tomatoes and grind the pulp in a meat grinder or food processor. I grated the tomatoes.
You can also use canned tomato puree, tomatoes in their own juice, or tomato paste.
Add tomato puree to the fried onions, salt the dressing to taste.
Cover the pan with a lid and simmer over low heat, remembering to stir. Our task is to thicken the tomato sauce.
There is no ground pepper or garlic in this recipe, which is a little unusual for such a set of ingredients. And yet, it will be very tasty.
While preparing the tomato dressing, start frying the eggplants in another pan.
First you need to drain the resulting liquid from the bowl and lightly squeeze the eggplants. And you can fry them on both sides until lightly browned.
Don't forget to place the fried vegetables on a paper towel to absorb excess oil.
Prepare the peppers. Pour a little vegetable oil into a frying pan and heat well. Place whole peppers and immediately cover with a lid! They splatter a lot, so a lid on the pan is necessary.
Carefully turn the peppers over and fry them until they look like in the photo. Don't be afraid that they will burn.
Place the fried hot peppers in a bag or food container and leave for 5 minutes. Then easily remove the skin from them.
Place eggplants on the bottom of the salad bowl, then place several peppers in a circle.
Pour the prepared tomato sauce over all the vegetables.
This Bulgarian eggplant and pepper salad can be served warm or cold. It is rarely decorated, because any additional ingredient will disrupt the harmonious taste of the resulting dish. If I really want to liven up the composition, then I add a small sprig of basil, which individually goes well with both eggplant and tomatoes.
Try this salad, I hope it will become your favorite.
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