How to cook eggplant salads

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

Eggplant, which came to us from India, is incorrectly considered by many to be a vegetable. In fact, he is a berry. Yes, even some - from the nightshade detachment. But, unlike the small black fruits of a poisonous plant, eggplant is extremely he althy and tasty. Therefore, in our country, he was affectionately nicknamed "blue". However, eggplant still took something from its dangerous relative. This is solanine, a substance that gives the raw berry a bitter taste. Therefore, eggplant salads are never made "fresh" like vegetable crunchy snacks. Most often, this pseudo-vegetable is fried.

Fruit Selection

Unlike caviar, sauteed and other appetizers, eggplant salads are made from slightly unripe berries. The blue ones should be firm, small, with a smooth, shiny skin. Even if they taste tender and not bitter - do not believe it: solanine will definitely appear if you do not make onelittle simple procedure. Cut the fruits into "washers" (you can also pre-peel the blue ones from the skin, but in some recipes this is not necessary). Put the rounds in a tray and sprinkle with s alt. Leave them like that for an hour.

Further preparation of the base product

After this time, the released moisture is drained and the washers are washed under running cold water. Thus, we have eliminated the bitter substance, and we can proceed to the actual cooking. Eggplant salads most often include fried blue ones. They are thoroughly blotted with a kitchen towel so that they do not splash in the pan, and spread in hot vegetable oil. You need to fry them until golden brown. If the procedure of s alting, washing and drying is neglected, the eggplant will absorb all the oil and become too greasy and tasteless.

What foods are added to eggplant salads

Since the blue ones are added to the dish in a fried form, most of the other ingredients are also subjected to some kind of culinary treatment: pickling, boiling, s alting or smoking. Do not hold back your imagination, because everything is appropriate in salads with this berry. Try adding pickles or capers for spiciness. Pomegranate seeds for sophistication. Smoked chicken for satiety. Pickled olives, hard cheese, cheese, Korean-style carrots, fried mushrooms - all this also goes well with blue ones, and can also be added to eggplant salads. Almost all peoples of the world have recipes for such snacks, where only this false vegetable is known.

The most famous snack of the blue ones

Of all the variety of recipes, the brightest and favorite among the people is, perhaps, Korean eggplant salad. Here is his recipe. Wash two small unripe berries and cut into thin semicircles. We are doing all the preparatory work for frying the blue ones. Two carrots and two onions are also chopped in half rings. Two bell peppers are cleaned from seeds, cut into strips. Add the cooled fried blue ones to the vegetable mass. The secret of this dish is in its dressing. Mix five tablespoons of vegetable oil, a spoonful of apple cider vinegar 6% and a spoonful of soy sauce. Shake thoroughly in a separate bowl, then pour over the dish. This salad should be prepared a few hours before serving. This is necessary so that all the components are thoroughly soaked in the sauce and softened. Let the salad bowl sit covered in the refrigerator for about 8-9 hours.