Eggplant is truly a royal vegetable, which in the East is considered the source of longevity. It is very healthy and satisfying, which is especially important during the fast. Try fried eggplant dishes with fresh vegetables, nuts, or prepare them for the winter.
Fried eggplant salad with vegetables
Ingredients:
- 500 g eggplant;
- 300 g of tomatoes;
- 1 medium head of white onion;
- 1 small bunch of dill;
- 1 tsp balsamic vinegar;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
When frying, eggplants absorb a lot of oil. To avoid this, sprinkle them with 1 tablespoon. salt and let stand for 20 minutes, then rinse thoroughly under running water and spread on a thick paper towel to dry.
Peel the eggplants and cut them into cubes and the tomatoes into cubes. Peel the onion and chop finely, chop the dill. Heat vegetable oil in a skillet and fry the main ingredient until golden brown. Throw it in a colander or blot excess fat with napkins, combine with fresh vegetables and pour vinegar. Mix everything, season with pepper, salt to taste and serve.
Lean Fried Eggplant Salad with Nuts
Ingredients:
- 400 g eggplant;
- 100 g of walnuts;
- 4 cloves of garlic;
- 100 g fresh coriander (cilantro);
- 2 tbsp. olive oil;
- vegetable oil for frying.
Cut the peeled eggplants into 5 mm thick transverse circles. Saute them in vegetable oil until tender, then lay out. Grind the walnuts finely in a mortar or coffee grinder and mix with crushed or grated garlic and olive oil until a smooth paste is obtained.
Brush the eggplant slices with a nut-garlic mixture, glue them together in pairs and fold them on a plate. Chop cilantro greens and cover generously with an original appetizer salad, perfect for a festive fasting feast.
Fried eggplant salad: a recipe for preparing for the winter
Ingredients (for 3 glass jars, 750 g each):
- 3 kg of eggplant;
- 2, 5-3 tbsp. salt;
- 0.5 liters of vegetable oil.
Cut off the stalks of the eggplant and cut, without removing the skin, into thick longitudinal slices. Rub them with salt and let sit for 2 hours until juicing comes out. Press it out with your hands. Fry the vegetables in a cauldron or deep skillet in a large amount of vegetable oil until golden brown over medium heat.
Canned eggplant jars must be clean and completely dry.
Place the eggplants tightly in the jars and top them up with the hot vegetable oil remaining in the bowl. If not enough, heat it up a little more. Do not overdo it, the pouring temperature should be no more than 150-160oC.
Roll up the glassware and turn it upside down. After complete cooling, transfer the winter storage to a cool dry place.
