Hot eggplant salad: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salads are not only cold, but also warm. Especially tasty is the hot eggplant salad. There are a lot of options for such a dish - with the addition of a variety of ingredients. It is usually based on pre-fried or baked eggplant and other vegetables.

About salad

Warm or hot eggplant salad is a great lunch or dinner. This hearty yet fairly light dish with a savory flavor is definitely he althy food.

In such a dish, eggplant fully reveals its taste. It goes well with many vegetables, garlic, herbs, seasonings, hard and soft cheeses, meat, honey, mushrooms. It is eaten both hot and cold. It goes well with dressings based on olive oil, soy sauce, lemon juice.

Next, a few recipes for warm eggplant salad.

With tomatoes and avocados

For such a dish you will need the following ingredients:

• one eggplant;
• three tomatoes;
• one and a half avocados;
• bunch of basil leaves;
• cilantro;
• spices (s alt and pepper).

Cooking hot eggplant salad with tomatoes:

1. Cut the eggplant into cubes, fry in vegetable oil.
2. Dice avocado and tomatoes, chop basil and cilantro.
3. Stir fried eggplant with tomatoes, avocado and herbs, then s alt and pepper.

Hot eggplant salad can be seasoned with soy sauce, but you can not season it.

With tomatoes and peppers

Another fragrant and tasty dish. This is a hot salad with eggplant, peppers and tomatoes.

Required:

• three eggplants;
• four tomatoes;
• two red bell peppers;
• four cloves of garlic;
• four onions;
• 100 ml vegetable oil;
• bunch of greens (dill, cilantro);
• s alt, pepper.

How to cook hot eggplant vegetable salad:

1. Prepare a baking dish, put whole eggplants, peppers and tomatoes in it. Preheat the oven to 190 degrees and place the vegetables in it for 20 minutes.
2. Cut the onion into quarters of rings, chop the garlic, chop the greens.
3. After 20 minutes, remove the tomatoes and peppers from the oven, put in a bowl, wrap tightly with cling film and leave for ten minutes. The eggplant will bake for another quarter of an hour.
4. From tomatoes and pepperspeel, remove seeds and cut into medium cubes.
5. Remove the eggplant from the oven, cut into two parts, pull out the pulp with a spoon and mash. If they are too thick to puree, peel and dice.
6. Eggplants, tomatoes and pepper put in a mold, add vegetable oil, pepper and s alt. Place in the oven, heated to 220, for ten minutes.

Hot salad with eggplant, peppers and tomatoes, serve immediately.

With saffron

This warm salad is more like a spectacular appetizer with a zesty lemon garlic dressing. In addition to eggplant, it contains only onions and seasonings.

For its preparation you will need the following products:

• two eggplants;
• two onions;
• half a cup of wheat flour;
• three art. spoons of sugar;
• bunch of parsley;
• a pinch of saffron;
• st. a spoonful of olive oil;
• vegetable oil for frying eggplant.
• s alt.

Additional for refueling:

• three cloves of garlic;
• one lemon;
• st. a spoonful of olive oil;
• s alt.

Cooking order:

1. Wash eggplant, pat dry, peel and cut in half lengthwise. Using a sharp knife, divide each half into thin plates (about 5 mm), making cuts on the wide side so that these plates do not come off.
2. Place the eggplants in a bowl, s alt and mix gently so as not to tear off thin plates. Leave with s alt for 20 minutes.
3. Cut the onion into thin half rings.
4. Pour olive oil into a frying pan, let it heat up, put onion, pour granulated sugar (1 teaspoon) and fry until caramel color over moderate heat.
5. Squeeze the eggplant. In a suitable bowl, mix the remaining sand and flour. Roll the eggplants so that the flour covers the petals on all sides.
6. Heat vegetable oil in a frying pan, then fry the eggplant until golden brown. Turn carefully so as not to tear or break the petals.
7. Make a salad dressing: mince the garlic, wash the lemon, squeeze the juice out of it and mix the olive oil, garlic, lemon juice and s alt.
8. Turn on the oven to 200 degrees. Put eggplants on a baking sheet, pour dressing on them, put in the oven for five minutes.

On a large flat plate, lay the eggplant in the form of a flower so that the uncut ends are in the center. Put caramelized onions in the middle, parsley leaves around the perimeter of the dish. Garnish a hot eggplant salad with saffron strands. Serve warm.

With zucchini

To prepare this dish you will need the following products:

• one eggplant;
• one small zucchini;
• two cloves of garlic;
• bunch of spinach leaves;
• two art. l. yellow curry;
• three art. l. rast. oil;
• st. l. white sesame seeds;
• pepper;
• sea s alt.

Ordercooking:

1. Cut zucchini and eggplant into circles.
2. Heat oil in a large skillet.
3. Pour into the curry pan and brown while stirring. For about one minute.
4. Put the eggplant circles in the pan, fry for one to two minutes and turn over, fry for another five minutes over moderate heat.
5. Then fry the zucchini in the same way.
6. Place eggplant and zucchini in a bowl and cover.
7. Chop the garlic into thin petals and send it to a frying pan with hot vegetable oil. Fry for a minute, then quickly remove.
8. Toast the sesame seeds in a clean dry frying pan until dark.

Place spinach leaves on a plate, mugs of eggplant and zucchini on it, s alt, add pepper and fried sesame seeds, put garlic on top.

With meat

This version of the dish is more satisfying and will appeal to everyone who cannot imagine snacks without meat. For this Hot Eggplant Salad Recipe, you need the following ingredients:

• 400g beef;
• two eggplants;
• one carrot;
• one sweet pepper;
• three cloves of garlic;
• bunch of parsley;
• two art. l. soy sauce;
• three-four tbsp. l. olive oil;
• two spoons of rast. oil;
• ch. spoonful of sugar;
• three teaspoons of lemon juice;
• pepper;
• s alt.

Cooking order:

1. Cut the eggplant into strips, s alt, givestand for 15-20 minutes.
2. Cut the beef into thin strips, heat the pan with vegetable oil and send the meat to it. Fry over high heat until golden brown with constant stirring.
3. When the beef is browned, add the eggplant and continue to fry and stir.
4. Add thinly sliced carrots to meat and eggplant.
5. When the carrots become soft, put the chopped sweet pepper into the pan. Continue frying for two more minutes.
6. Prepare the dressing: pour olive oil, soy sauce, lemon juice, crushed garlic, chopped herbs, a little granulated sugar into a bowl, s alt to taste and mix.

Put the hot eggplant salad with meat into serving bowls, drizzle with dressing and pepper with ground black pepper.

It can be made with veal, lamb, pork, beef tongue. Serve hot or cold.

With chicken

Hot Eggplant Chicken Salad is a light meal that is good for those on a diet.

Things to take:

• 500g chicken;
• 400g tomatoes;
• two onions;
• 300g eggplant;
• two cloves of garlic;
• three art. l. soy sauce;
• greens;
• olive oil;
• spices.

Cooking order:

1. Wash chicken meat, cut into strips. Fry in a pan in olive oil, s alt and pepper, until cooked through. Behindfive minutes until cooked, pour in soy sauce and simmer for a few more minutes, then remove from heat and let soak.
2. Cut the onion into half rings, sauté in a pan until transparent. After that, put the carrots, cut into thin strips, into the pan and fry with constant stirring.
3. Cut the tomatoes into slices and place in the pan when the carrots are soft. Simmer until the liquid from the tomatoes has evaporated.
4. Cut the eggplant into strips and fry until tender. S alt at the very end of frying.
5. Combine all the ingredients in a large bowl, add the garlic, passed through the press, and mix. Decorate with a sprig of greenery.

Serve warm salad immediately.

With cheese

Cheese lovers can prepare a hot eggplant salad according to the following recipe. For him you need to take:

• eggplant;
• four lettuce leaves;
• 100g cheese;
• garlic clove;
• three art. l. olive oil;
• spices.

Cooking order:

1. Cut the eggplant into medium-sized strips. S alt, let stand for about 20 minutes.
2. Wash the lettuce leaves, pat dry and tear into pieces with your hands.
3. Chop the garlic, cut the cheese into cubes.
4. Fry the eggplants in a frying pan with vegetable oil for ten minutes.
5. In a bowl with lettuce, put hot eggplant, then cheese, garlic and mix.

Serve warm.

With soft cheese andnuts

You will need the following ingredients:

• two eggplants;
• three sweet peppers;
• 100g soft cheese;
• a handful of pine nuts;
• 100 g sour cream;
• mint bunch;
• a few sprigs of fresh thyme;
• two art. l. olive oil;
• fourth part teaspoon ground pepper;
• s alt.

Cooking order:

1. Preheat oven to 200-220 degrees.
2. Wash the peppers, place in a deep baking dish, cover with foil and place in the oven. When the skin of the pepper is damp, remove the foil and bake it, uncovered, until tender.
3. Cut eggplant into long strips, put on a baking sheet, sprinkle with pepper, s alt, drizzle with oil, place in the oven. Turn the eggplant over after five minutes. When they are softer, cover with foil and bake for ten minutes.
4. Peppers get out of the oven, put in a saucepan, cover with foil, then cover. When sweaty, remove seeds and skin, cut into strips.
5. Mash soft cheese.
6. Lay eggplant and pepper in layers in a ceramic baking dish. Before the last layer, put half of the soft cheese, eggplant and pepper on top of it, sprinkle with pine nuts and the second half of the cheese.
7. Place the mold in the oven to melt the cheese.

Sprinkle the finished dish with oil, add s alt, sprinkle with mint and thyme, torn by hand. Serve salad with sour cream.

Conclusion

Hot saladsEggplants are pretty easy to make. Any novice chef will master them, while there is always the opportunity to experiment and change recipes to your taste.