Eggplants in the garden begin to appear from mid-summer, but in stores they can be purchased all year round. Many call them vegetables, but in fact - this is a berry from which you can cook a variety of dishes. The most useful and optimal option is eggplant salad. We offer the most delicious cooking variations.

Mother-in-law tongue from eggplant - delicious for every day

This variation is classic. In a matter of minutes, you can prepare a delicious snack that will easily decorate the festive table.

Ingredients:

  • parsley - 25 g;
  • eggplant - 2 pcs.;
  • vegetable oil;
  • tomato - 2 pcs.;
  • salt;
  • garlic - 4 cloves;
  • mayonnaise - 2 tbsp. spoons;
  • dill - 25 g.

Cooking:

  1. Cut the leg with eggplant. It is necessary to cut along. Thickness no more than five millimeters. Sprinkle with salt and set aside for half an hour.
  2. Wash off the salt. Take a paper towel and dry the workpiece. Pour oil into a frying pan and fry on both sides.
  3. To remove excess fat, workpieces from the pan are laid out on a paper towel.
  4. Chop greens. Pour in mayonnaise and add finely chopped garlic cloves.
  5. Tomatoes cut into slices. Grease eggplant plates with mayonnaise.
  6. Place a slice of tomato on the edge and roll it into a roll.

Baked Blue Salad

A very fragrant and tasty salad is obtained from baked eggplant.

Ingredients:

  • salt;
  • eggplant - 3 large fruits;
  • cilantro - 4 branches;
  • black pepper;
  • tomatoes - 3 pcs.;
  • lemon juice;
  • red onion - 1 pc.;
  • olive oil;
  • garlic - 1 head.

Cooking:

  1. Warm up the oven. 200 degree mode.
  2. Halve the garlic head, drizzle with olive oil and salt. Wrap in foil, but not tight.
  3. No need to cut the eggplant.Pierce with a sharp knife often from all sides. Put garlic and eggplant on a baking sheet. Bake for half an hour in the oven.
  4. Cut the eggplant lengthwise and cool. Remove the pulp with a spoon and chop coarsely. Add salt and drizzle with lemon juice. Add pepper.
  5. Squeeze the garlic from the husk and knead with a fork. Stir with eggplant.
  6. Chop the tomatoes. Chop the onion. Send to eggplant. Sprinkle with pepper and add oil. Pour in lemon juice. Stir and sprinkle with chopped herbs.

Korean recipe

Koreans have decided to cut products as finely as possible. The secret of taste is contained in fried peppers: hot, ground and red. Of course, in the process they will lose a little pungency, but they will help saturate the salad with a special aroma.

Ingredients:

  • hot pepper - 1 pod;
  • eggplant - 2 pcs.;
  • ground hot pepper;
  • lemon - 0.5 pcs.;
  • garlic - 4 cloves;
  • Bulgarian red pepper - 1 pc.;
  • soy sauce - 3 tbsp. spoons;
  • sugar - 1 tsp;
  • green onions - 45 g.

Cooking:

  1. Chop the pod of hot and bell pepper. Place in a dry frying pan, add ground pepper and fry for a couple of minutes.
  2. Cut the eggplant into pieces and bake in the oven (180 degrees).
  3. Mix peppers with eggplant. Add chopped green onions and chopped garlic cloves. Sweeten. Squeeze the juice from the lemon and pour in soy sauce. Mix.

Warm eggplant salad on the festive table

We recommend trying a salad with eggplant and tomatoes, but not ordinary, but warm. This dish is served immediately after cooking.

Ingredients:

  • Bulgarian pepper - 1 pc.;
  • eggplant - 3 medium fruits;
  • parsley - 20 g;
  • tomato - 4 pcs.;
  • vinegar - 1 teaspoon;
  • dill - 20 g;
  • onion - 1 pc.;
  • olive oil - 2 tbsp. spoons;
  • salt;
  • Bulgarian pepper - 1 pc.;
  • sugar - 1 tsp;
  • garlic - 5 cloves.

Cooking:

  1. Slice the eggplant. For the salad you will need cubes. Scald with boiling water.
  2. Cut into squares tomatoes and peppers. Chop a smaller onion.
  3. Pour oil into a pan. Place onion. Fry, then sweeten. Mix. Throw eggplant with pepper. Simmer until tender.
  4. Move to a salad bowl. Add tomatoes, chopped herbs and chopped garlic. Salt and drizzle with vinegar. Stir and serve immediately.

Cooking with the addition of tomatoes

The appetizer tastes spicy with pleasant sharp notes.

Ingredients:

  • eggplant - 3 pcs.;
  • black pepper;
  • ground hot pepper;
  • garlic - 2 cloves;
  • tomato - 2 pcs.;
  • salt;
  • bell pepper - 2 pcs.;
  • onion - 1 head .;
  • sunflower oil;
  • sugar essence - 0.5 tsp;
  • vinegar - 1 tbsp. a spoon.

Cooking:

  1. Straw the pepper. Tomatoes - half rings. For cooking, choose fleshy and dense fruits. Chop the onions.
  2. Cut washed eggplant into rings. Do no more than five millimeters in thickness. Salt and leave for half an hour. Wash with water. This procedure will help get rid of bitterness.
  3. Place eggplant in a hot pan with oil and fry. Transfer to napkins to absorb fat.
  4. Combine all prepared foods. Pour in the vinegar. To salt. Add sugar and sprinkle with pepper. Stir and garnish with chopped herbs.

Old eggplant has a thick skin, which is better to cut before cooking. To make the fruits easier to peel, first scald them with boiling water. But too overripe specimens are completely unsuitable for the salad and spoil its taste.

Feta cheese appetizer

Spicy and fragrant salad, perfect for a family dinner.

Ingredients:

  • eggplant - 160 g;
  • pepper;
  • feta - 120 g;
  • salt;
  • thyme - 2 pinches;
  • Cherry - 160 g;
  • parsley;
  • arugula - 55 g;
  • Dijon mustard - 0.5 tsp;
  • lettuce - 55 g;
  • red onion - 0.3 pcs.;
  • garlic - 3 cloves;
  • olive oil;
  • balsamic vinegar;
  • oregano - 2 pinches.

Cooking:

  1. Cut across the eggplant. Thin plates should come out.
  2. Cut the cherry in half.
  3. Feta will need cubes.
  4. Onion in the form of half rings.
  5. Fry eggplant in oil in a pan.
  6. For dressing, mix olive oil with balsamic vinegar. Add mustard and crushed garlic cloves. Pour grass. Mix.
  7. Break salad into pieces with your hands and mix with arugula. Add the remaining products that have been prepared in advance. Salt and sprinkle with pepper. Pour dressing and mix. Sprinkle with chopped parsley.

To remove fat, lay the eggplant on a paper towel after frying.

Fried eggplant and egg salad

A hearty meal that can be used as a snack between main meals.

Ingredients:

  • wine vinegar - 3 tbsp. spoons;
  • eggplant - 2 pcs.;
  • salt;
  • egg - 2 pcs. boiled;
  • vegetable oil - 2 tbsp. spoons;
  • sour cream - 2 tbsp. spoons;
  • onion - 1 pc.;
  • mayonnaise - 2 tbsp. spoons.

Cooking:

  1. Straw the eggplant. Sprinkle with salt and set aside for a quarter of an hour. Rinse with water and place in a colander. Get wet with a towel.
  2. Heat vegetable oil in a pan and fry eggplant. It will take about three minutes at maximum heat.
  3. Cut into half rings. Pour vinegar and marinate for five minutes. Drain the liquid that will stand out and dry the onion on a paper towel.
  4. Dice the eggs.
  5. Stir eggplant, onion, eggs. Pour in sour cream and mayonnaise. Salt and mix.

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