Eggplant salads are a delicious and satisfying dish that can be served on a festive table or prepared for dinner.
Vitamin salad with eggplant
You will need: 2 eggplants, half a onion, 2 bell peppers, 3 tomatoes, 1 teaspoon of lemon juice, 2 cloves of garlic, salt, pepper, herbs, vegetable oil.
Wash the vegetables, peel the eggplants and cut them into small circles 0.5-0.7 cm thick. Season with salt, stir and set aside for half an hour. Cut the tomatoes into slices, the peppers into rings. Finely chop the onion and save in vegetable oil until golden brown.
As soon as the onion is fried, combine it with the eggplants, having previously dried them from moisture with paper napkins. Cook the vegetables for 5 minutes. Cool the eggplants until warm.
Put the tomatoes and peppers in a deep salad bowl, add the fried eggplant, crushed garlic, salt and pepper. Then pour the lemon juice into the salad. Add finely chopped greens and stir well. Let stand for 10 minutes and serve.
Spicy eggplant with Korean carrot
You will need: 3 eggplants, 2 onions, 2 carrots, 0.5 tbsp. tablespoons of vinegar, 1 tbsp. spoon of soy sauce, salt, pepper to taste, 1, 5 teaspoons of sugar, 2 cloves of garlic, 6 tbsp. tablespoons of vegetable oil, dry ginger, 1 teaspoon of sesame seeds, parsley.
Rinse the eggplants, remove the tails. Cut into long strips, sprinkle with salt and set aside for half an hour. Pour 3 tablespoons of vegetable oil into a frying pan and place the eggplant there. Fry until golden brown.
Grate the carrots, chop the onion into small half rings. Place the vegetables in a salad bowl. Add salt, pepper, sugar and ginger. Stir the ingredients, put hot eggplants on top, add chopped garlic. Pour in the vinegar, soy sauce, and the rest of the vegetable oil. Then sprinkle with chopped herbs and sesame seeds and stir well.
Cover the salad bowl with a lid and refrigerate in the refrigerator for 2 hours. Garnish the appetizer with parsley leaves and serve.
Special salad with eggplant and chicken
You will need: 300 g chicken fillet, 2 eggplant, 1 Bulgarian pepper, 1 carrot, salt, pepper to taste, 1 tbsp. a spoonful of mayonnaise, vegetable oil, herbs.
Wash the eggplant and cut into long strips, sprinkle with salt and leave for 20 minutes. Next, fry the vegetable in vegetable oil until golden brown, stirring constantly. Then put the eggplants on a napkin and cool.
Grate the carrots, cut the pepper into pieces. Fry vegetables in vegetable oil until soft. Boil chicken fillet, cool and divide into thin fibers. Place the meat in a bowl, add the eggplant, sauteed carrots and peppers. Season with salt, season with mayonnaise and stir. Place the appetizer in a salad bowl and garnish with herbs.
Layered cheese salad with eggplant
You will need: 2 eggplants, 3 tomatoes, 2 bell peppers, 3 cloves of garlic, 150 g of hard cheese, salt, pepper - to taste, herbs, vegetable oil for frying, 1 tbsp. a spoonful of mayonnaise.
Peel and cut the eggplants into 0.5 cm thick slices. Then fry them in vegetable oil on both sides until soft.
Cut the tomatoes and peppers into slices, grate the cheese on a fine grater, finely chop the greens, chop the garlic. Lay the salad in layers on a flat dish. First lay a layer of eggplant, sprinkle with garlic and salt on top. Then spread the grated cheese, brush the layer with mayonnaise.
Next - a layer of tomatoes and peppers, mayonnaise again. Repeat all layers one more time. Garnish the salad with herbs on top. Put this amazing delicious salad in the fridge and you can delight your guests in 2 hours.
