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;
- sunflower oil.
Eggplant Salad. Step by step recipe
- We put a pot of water on the stove. When the water begins to boil, put in it a bay leaf and salt.
- We cut the tails of the eggplant and lower them into boiling water for 5-10 minutes.
- We squeeze out the excess liquid from the prepared eggplant and set aside to cool.
- We take fresh tomatoes, washed, wiped and cut into slices.
- We cut the onions of medium size into half rings.
- 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.
- 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.
- 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.
- 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.
- Cut one fresh cucumber into slices: if the peel seems thick, it can be peeled.
- Peel one sweet pepper and cut into strips.
- 3 fresh tomatoes cut into cubes.
- We cut one head of onion (violet) onion into thin half rings.
- Finely chop a bunch of any greens and a bunch of green onions.
- We put 10 pieces of whole pitted olives.
- Salt and pepper to taste.
- For refueling, we use the juice of one lemon and 3 tablespoons of vegetable oil (it is better to use olive for salads).
- Mix and let it brew for 15 minutes.
- 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.
- 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.
- 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.
- The next step is to lightly fry the eggplants over low heat for 5-10 minutes: so that they become softer.
- When our vegetables are ready, you will need to peel them from unnecessary peels, then cut them into medium-sized slices.
- Take pre-washed and dried green onion feathers (2 pieces), finely chop them.
- 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.
- We shift the chopped vegetables into a salad bowl, pour them with sauce. Gently mix everything.
- 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.