Eggplant salad

Eggplant Salad

A simple and very tasty dish - eggplant salad, is captured by its uniqueness and originality. Tomato and eggplant salad is ideal as a holiday dish. And he is just a godsend for those who fast. Original eggplant vegetable salad: delicious, fragrant, diet - will be a frequent guest at your table. It is only necessary to cook it once - and your family will ask him every day.


  • eggplant - 2 pieces;
  • tomatoes - 4 pieces;
  • bay leaf - 1 piece;
  • onion - 1 piece;
  • salt;
  • sunflower oil.

Eggplant Salad. Step by step recipe

  1. We put a pot of water on the stove. When the water begins to boil, put in it a bay leaf and salt.
  2. We cut the tails of the eggplant and lower them into boiling water for 5-10 minutes.
  3. We squeeze out the excess liquid from the prepared eggplant and set aside to cool.
  4. We take fresh tomatoes, washed, wiped and cut into slices.
  5. We cut the onions of medium size into half rings.
  6. When our little blue ones stood and gave away the extra juice, you can take on their cleaning. Carefully remove the unnecessary skin with a knife. Then cut the eggplant into thin layers.
  7. We take a pre-cooked plate, put the vegetables in it, sprinkle with salt, to our taste, and then pour it with fragrant sunflower oil.
  8. Mix everything - and our vegetable masterpiece is ready! Can be served.

I want to share with you another recipe for lean eggplant salad. Despite the fact that it consists only of vegetables, it is nevertheless very nutritious and with a rich taste. In the post, he is simply irreplaceable.

  1. We take one eggplant, clean it from unnecessary skins and tails. Now cut into large circles and fry in a pan until cooked. Cooling down.
  2. Cut one fresh cucumber into slices: if the peel seems thick, it can be peeled.
  3. Peel one sweet pepper and cut into strips.
  4. 3 fresh tomatoes cut into cubes.
  5. We cut one head of onion (violet) onion into thin half rings.
  6. Finely chop a bunch of any greens and a bunch of green onions.
  7. We put 10 pieces of whole pitted olives.
  8. Salt and pepper to taste.
  9. For refueling, we use the juice of one lemon and 3 tablespoons of vegetable oil (it is better to use olive for salads).
  10. Mix and let it brew for 15 minutes.
  11. We shift the salad into a salad bowl and serve.

This option is also very interesting: a salad of eggplant and garlic. The dish turns spicy, with a slight oriental touch. This appetizer can be served on a weekday or holiday. This is a very unusual and delicious salad that you will love.

  1. First you need to thoroughly wash 2 eggplants, peel them, cut the ends on both sides, and pour the vegetables with salt boiled water: let them stand there for 10-15 minutes.
  2. After our vegetables lie in salted water, they need to be taken out and washed under running water, then laid out on a paper towel: in order to remove excess moisture. Then squeeze the eggplant - so we get rid of bitterness and excess juice.
  3. The next step is to lightly fry the eggplants over low heat for 5-10 minutes: so that they become softer.
  4. When our vegetables are ready, you will need to peel them from unnecessary peels, then cut them into medium-sized slices.
  5. Take pre-washed and dried green onion feathers (2 pieces), finely chop them.
  6. Then we take a deep bowl and pour 4 tablespoons of soy sauce into it, mix with 1 teaspoon of lemon juice and 3 tablespoons of olive oil. Add finely chopped garlic (3 cloves) and a little greens (at your discretion) to this liquid. Mix everything thoroughly.
  7. We shift the chopped vegetables into a salad bowl, pour them with sauce. Gently mix everything.
  8. You can immediately serve it, or you can put it in the refrigerator for a day so that the vegetables are well marinated.

Lean vegetable salads are very tasty and, thanks to the presence of eggplants in them, are hearty. A good vitamin dish for spring: suitable for those who adhere to a healthy diet. On the site "I love to cook" you can always find salad recipes for every taste.

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