Eggplant summer salad. light and without mayonnaise

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Eggplant summer salad. Light and without mayonnaise

I just love to cook summer eggplant salad, light and without mayonnaise. This salad is easily prepared at home, with eggplant and feta cheese. This is a real summer salad, because its ingredients also include tomatoes. And what could be tastier than such a salad in the hot summer season? Eggplant salad is ideal for any meat or as a separate dish. After all, it does not have mayonnaise, which means that absolutely everyone can eat it, even those who are on a diet.

Ingredients:

  • eggplant - 3 pieces;
  • feta or feta cheese - 250 grams;
  • apple cider vinegar 6% - 1 tablespoon;
  • garlic - 1-2 cloves;
  • tomatoes - 3-4 pieces;
  • walnuts - 50 grams;
  • greens (parsley, basil, dill) - to taste;
  • salt - 1 teaspoon;
  • vegetable oil - for frying;
  • olive oil - 1 tablespoon.

Eggplant summer salad. Light and without mayonnaise. Step by step recipe

  1. Small eggplants must be washed before preparing the salad. We don’t clean the eggplants; we cut off only the stem of them. Cut them along the entire length into plates, and then cut each part into slices.
  2. We put the chopped eggplant in a deep bowl and generously salt it. Mix with a spoon or just by hand. We let them stand for 10-15 minutes so that they let out the juice and all bitterness disappears from them.
  3. After 15 minutes, we pour out the brown liquid that is released from the eggplant.
  4. Pour vegetable oil into the pan, any: sunflower or olive, let it heat. Put eggplant in a frying pan and fry on all sides for five minutes. During frying, eggplant should be constantly stirred so that they are fried from all sides and not burnt.
  5. Fried eggplant, directly hot, from the stove, transfer to a bowl and add apple cider vinegar to them.
  6. Garlic cloves peel and wash. Grind the garlic: it can be finely chopped with a knife or passed through a garlic squeezer. Add the garlic to the eggplant. We leave the eggplants to cool completely.
  7. Be sure to wash and dry the tomatoes from the water. Cut them in half, remove the core and cut into small pieces.
  8. Walnuts, and we use already peeled, chop finely with a knife.
  9. In the salad, we use several types of fresh herbs: dill, parsley and basil. Before cooking, be sure to wash the greens under running water, shake it off and chop the greenfinch finely.
  10. Now add the tomatoes and greens to the already cooled eggplants and mix them.
  11. This salad can be served in another way. On a large-diameter dish, lay out the first layer of fried eggplant with garlic, then tomatoes, greens on top.
  12. Cut feta cheese into small cubes and spread the fourth layer on the salad, sprinkle with chopped walnuts.
  13. Pour a little olive oil onto the salad, spreading it over the entire surface of the salad.

So you have learned how to cook a summer eggplant salad. Everything turned out to be quite simple, but insanely delicious. Be sure to prepare a summer eggplant salad, because it is their season now, and when else to cook such vegetable dishes as in the summer? And, as always, I invite you to visit our site “Delicious”, because there you will find a whole collection of simple and tasty recipes. Enjoy your meal!

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