Eggplant salad: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Do you like eggplant salads? This is a wonderful vegetable that gives the dish a spicy flavor. Now grilled eggplant dishes are very popular. If you are confused by the bitter taste of this vegetable, just sprinkle the chopped eggplant with s alt, and after five minutes wash off the s alt - this way they will stop bitterness, but retain the aroma. Try these recipes and you will love eggplant.

Grilled fried eggplant salad

This is a dish with a deep rich flavor that can be cooked outdoors. Grilled eggplant until dark skinned. The soft inside is then scraped into a bowl and seasoned with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add spice. This salad is served with pita bread, good rose wine and a piece of feta.

Ingredients:

• 1 large eggplant;
• one diced tomato;
• 1 ½ spoons of wine vinegar;
• ½ teaspoons tea s alt, more to taste;
• ½ spoonteaspoon chopped fresh oregano;
• 2 garlic cloves, finely chopped;
• 3 tablespoons table oil;
• three tablespoons of chopped parsley;
• pepper;
• capers for decoration optional (that is, at your discretion);
• fried pita bread for serving.

Cooking salad

1. Preheat the grill to medium heat. Pierce the eggplants with a fork, place on a wire rack and close the lid, cook, turning occasionally, until they are very soft and the skin is blistered, about 15 minutes.
2. When they are cool enough, remove the entrails from the eggplant and chop coarsely. Transfer to a bowl and toss with the tomatoes, vinegar, s alt, oregano, and garlic. Stir in butter and parsley; season with pepper and s alt if necessary. Garnish with capers if you like them. Serve with warm pita bread or pita bread.

This is not a cold salad (although you can eat it cold or at room temperature). But better warm and straight out of the oven.

Eggplant and goat cheese salad

Tart, full-bodied lettuce flavored with goat cheese and almonds, perfect as a side dish for steak or chicken. Or you can just put it on a piece of toasted bread and eat it as an open sandwich. Either way, it tastes great.

Ingredients for eggplant salad (photo posted above):

• two large eggplants;
• s alt;
• a third of a cup of olive oil;
• 2 teaspoonsvinegar;
• 1 tablespoon honey;
• 1 tablespoon smoked paprika;
• 1/2 teaspoon cumin;
• 4 large garlic cloves, coarsely chopped;
• juice of one lime or lemon (about two tablespoons);
• 1 tablespoon soy sauce;
• 1 cup parsley leaves - coarsely chopped;
• half cup smoked almonds, coarsely chopped;
• 200 grams of goat cheese - crumbled;
• 1/4 cup chopped green onions.

Cooking process

Preheat the oven to 200 degrees. Cut the eggplant into cubes and place in a large bowl. Sprinkle lightly with s alt and set aside while you make the marinade.

Whisk together olive oil, vinegar, honey, smoked paprika and cumin. Add the eggplant juice and stir in the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet lined with parchment paper and place in the center of the oven. Bake at 200 degrees for 40 minutes or until the eggplant is very tender and lightly browned. (Check to make sure they haven't burned completely.) Remove from oven and cool slightly.

Whisk together lemon juice with soy sauce. Return the eggplant to the bowl and toss with the lemon and soy sauce mixture. Stir in the parsley, smoked almonds and most of the goat cheese, reserving a little.

Pour the finished salad into a serving bowl and top with the rest of the crumbled goat cheese and scallions.

Middle Eastern salad

A vegetable as humble as eggplant has come a long way, originating in India and Asia and eventually reaching Europe, America and the Middle East. It is prepared breaded, fried, grilled, baked, stewed, stuffed, mashed and even marinated. He's in everything from curries to ratatouille.

Ingredients for eggplant and tomato salad:

• olive oil for frying;
• 1/2 red onion, thinly sliced;
• 50g toasted pine nuts;
• 1 tomato, finely chopped;
• 1/2 garlic cloves, chopped;
• half cup mint leaves, minced;
• 1 cup coriander leaves;
• 3 eggplants, cut into cubes (about 3 cm);
• 0.5 tsp cumin;
• s alt and pepper;
• lime or lemon juice;
• 1 tbsp l. sherry vinegar;
• 1 tablespoon olive oil.

Sprinkle the sliced eggplants with s alt and place in a colander for 30 minutes. Rinse with water and dry with a tissue.

Heat enough oil in a large skillet to cover the bottom and fry the eggplant until golden brown. Transfer to paper towel.

After the eggplants have cooled, combine all other ingredients, season with s alt and pepper and pour over the lemon juice, vinegar and olive oil.

This salad is best kept in the fridge for a while before serving. The next day is also good.

Salad for the winter

Such a vegetarian eggplant and pepper salad with tomatosauce can be put on the table hot as a side dish, or you can roll it up for the winter.

Ingredients

• two eggplants;
• 6 art. l. olive oil;
• 2 red or yellow peppers, de-seeded and diced;
• 4 garlic cloves, minced;
• 15 ml tomato sauce or paste;
• 1 cup of water;
• 1 tsp cumin;
• 1 tsp s alt;
• 1 teaspoon sugar;
• 1/2 teaspoon crushed red pepper;
• 1/4 teaspoon black pepper.

How to cook?

You will also need a frying pan and a 6-7 liter pot.

Peel the eggplant, leaving a few strips of skin to help hold the eggplant pieces together; they also add flavor.

Heat two large tablespoons of oil in a large skillet. Cut the eggplant into 3 cm pieces. Put half into the pan and let them fry for about 10 minutes.

When the cubes are golden brown, transfer them to a large bowl. Add two tablespoons of olive oil to the pan and fry the second batch of eggplant pieces in the same way for about 10 minutes. Transfer the pieces to a large pot.

Add 2 tablespoons of olive oil to a frying pan and place the bell peppers in pieces. Let it fry for about 3 minutes. Add minced garlic and continue sautéing for another 2 minutes until the garlic releases all the flavors.

Put the pepper and garlic into a large pot.

In a bowl, mix tomato sauce, water, cumin, s alt, sugar, crushedred pepper and black pepper.

Pour the liquid mixture into a large saucepan and bring all the ingredients to a boil.

Reduce heat to medium-low, cover the pot with a lid, leaving a small gap to allow steam to escape. Let the mixture simmer for an hour until the sauce thickens and reduces. Remove from heat.

As with other eggplant salad recipes for the winter, it can be eaten hot or cold depending on preference.

South African salad

This is a very popular eggplant salad. Recipe with photos will help you prepare it.

Ingredients:

• 700 grams of eggplant;
• 1 bell pepper, red;
• ¹⁄_{3 cucumber;}
• ¹⁄_{4 red onions;}
• ¹⁄_{2 garlic;}
• 3 tablespoons table oil;
• 2 tablespoons lemon juice;
• ¹⁄_{2 teaspoons of tea s alt;}
• 1 teaspoon freshly ground black pepper.

Cooking South African salad

1. Grill the eggplant or a baking sheet.
2. Turn them over as needed until the skin is charred on all sides. The eggplant is done when it looks a little deflated and soft.
3. Place eggplant on a plate to cool.
4. Sprinkle with red pepper and cut.
5. Cut the cucumber in half lengthwise, scrape out the seeds with a spoon and slice.
6. Peel and finely chop the onion.
7. Peel and finely chop the garlic.
8. After the eggplant is cool enough, remove as much of the skin as possible.
9. Cut the eggplant into cubes and place in a colander in the sink or bowl for 5 to 10 minutes to drain off excess liquid.
10. Transfer them to a serving platter and add red pepper, cucumber, onion and garlic.
11. Toss oil with lemon juice and season with s alt and pepper.

Serve immediately or the s alt will draw too much moisture out of the vegetables.

Asian "heh" with eggplant

This is the perfect side dish - light and he althy, but also very satisfying. It should be served with meat or seafood. It is tart, sweet, fresh and slightly spicy. All in all, it satisfies any requirement for salads and has a layered flavor.

Like any other dish, the recipe is very liberal in terms of the amount of vegetables. You can put less carrots and more eggplant, so you can adapt it to your liking. It's still delicious. A big plus is that this Asian eggplant salad only gets better when refrigerated! No matter how you make it, you should definitely try the dish, not only because it is delicious, but also because it is filled with crunchy and he althy vegetables!

What is needed and how to cook?

Ingredients:

• 2 large or 4 small eggplants, cut into 3 cm pieces;
• 2 sweet peppers;
• 1 crushed chili;
• 1 bigcarrots, cut into thin strips (feel free to use a grater);
• 1 medium red onion, thinly sliced;
• 2 garlic cloves minced;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. sesame oil;
• 1 tbsp l. toasted sesame seeds;
• 1/4 cup chopped cilantro;
• 2, 5 tbsp. l. s alt;
• 1 teaspoon of sugar.

Place the eggplant, cut into strips, in a sieve, season with 2 tbsp. l. s alt and stir. Let hang over a sink for at least 30 minutes to release moisture.

Rinse eggplant with water after 30 minutes. First squeeze out all the water with your hands and pat dry with paper towels.

Heat a skillet with sesame oil over medium heat and fry the eggplant until brown on all sides, about 7 minutes. Set aside.

Mix the rest of the ingredients in a bowl along with the eggplant. Add s alt, sugar, vinegar and stir.

Sprinkle Asian eggplant salad with toasted sesame seeds and refrigerate for at least 2 hours. The longer the better. This will make it taste even richer the next day!

Morocco

This eggplant salad recipe is great for jarring, but it's just as delicious when freshly cooked.

Ingredients:

• 1kg or more eggplant;
• 2-3 garlic cloves;
• 1½ teaspoons sweet paprika;
• 1½ teaspoon cumin;
• ¼ teaspoon (ormore) red pepper;
• 2 cups peeled and chopped tomatoes or paste;
• ½ art. water;
• 1 teaspoon sea s alt;
• black pepper;
• 1 bay leaf;
• 1 teaspoon lime juice;
• ¼-½ cup (large handful) cilantro, chopped;
• olive oil for frying eggplant and salad dressing.

Peel the eggplant and cut into slices. Spread evenly on a baking sheet and drizzle with olive oil. Depending on the size of your sheet, you may need another one to fit all the eggplants. Sprinkle with a pinch of s alt and bake in the oven until the slices are browned. When they turn golden, take them out of the oven and let them cool.

In a large saucepan, heat 1 tablespoon oil and garlic and cook for about 30 seconds. Then add paprika, cumin and red pepper and heat these spices in hot oil for 10 seconds, then quickly add chopped tomatoes, water, s alt, pepper and bay leaf. Let the sauce simmer for 5 minutes.

Now chop the boiled eggplant into small pieces. Add them to the saucepan, stir. Reduce the heat, cover with a lid and let them simmer for another 5 minutes.

The eggplant should now be fully cooked and soft, but not falling apart. Remove from heat and stir in lemon juice and chopped cilantro. Serve hot, warm or at room temperature with olive oil and squeezed lemon juice.