Salad from aubergines is a simple food that can be served to any table - even to everyday, though to a festive. Blue is perfectly in harmony with cheese, meat, other vegetables, so you can come up with various goodies for every taste.
How to prepare a salad of aubergines?
The recipe for eggplant salad, which is presented below, is very simple and accessible. Prepare a useful, fragrant and bright treat for everyone. If you do not have arugula at hand, you can use lettuce leaves, although the first option is preferable. It is better to dress salad with olive oil.
Ingredients:
- arugula - 200 g;
- balsamic vinegar - 60 ml;
- blue - 400 g;
- pine nuts - 60 g;
- cherry tomatoes - 6 pcs .;
- oil - 80 ml.
Preparation
- Sinenki cut with wedges and fry.
- Spread the arugula, sprinkled with vinegar, on top are eggplants, bisected tomatoes.
- Sprinkle the eggplant salad with olive oil and decorate with nuts.
Salad with aubergines and tomatoes
Salad from aubergines with tomatoes and garlic is prepared easily, but it turns out to be piquant and appetizing. Instead of cheese you can use Adyghe cheese and even cottage cheese. If there is no soy sauce or for some reason you do not want to use it, it's not a problem, a salad will be delicious without it. Only then the dish must be salted.
Ingredients:
- blue - 3 pcs .;
- brynza - 200 g;
- soy sauce - 2 tbsp. spoons;
- garlic - 2 cloves;
- tomatoes - 3 pieces;
- walnuts - 30 g.
Preparation
- Eggplants are cut with small cubes and fried.
- Pour in soy sauce and cook for another minute 2.
- Nuts and garlic finely chopped.
- Cheese and tomatoes are cut into strips.
- Mix all the ingredients, decorate with greens and serve a salad of tomatoes and eggplants to the table.
Warm salad with aubergines
Salad from baked eggplants is served to the table in a warm form. On the cooking itself without taking into account the baking will take no more than 10 minutes. The dish goes very fragrant, moderately sharp and very tasty. From greenery, it is best to use coriander and parsley. You can serve salad as a complement to the garnish or along with toasted toast.
Ingredients:
- eggplant large - 4 pcs .;
- tomato - 1 pc .;
- garlic - 1 clove;
- greenery;
- oil - 30 ml;
- lemon - half;
- salt pepper.
Preparation
- Eggplants and tomatoes are placed on a baking sheet and baked at 200 degrees for 1 hour.
- Cut the blue in half and take out the pulp with a spoon.
- Clean the tomato and send the flesh to the eggplant.
- Finely crumbled greens.
- From the lemon squeeze out the juice.
- Mix all the ingredients, add salt, pepper and serve.
Salad from courgettes and eggplant
Salad of fried eggplants with zucchini comes in a hearty and light at the same time. It perfectly matches the tastes of fried and fresh vegetables. It can be served instead of a side dish to a bird or meat. From the indicated number of components, 3 portions will be obtained, the preparation of which takes about half an hour.
Ingredients:
- zucchini - 1 piece;
- eggplant - 1 piece;
- tomatoes - 3 pcs .;
- purple onion - 1/2 pcs .;
- garlic - 1 clove;
- greenery;
- salt, pepper, sugar;
- vinegar - ½ tsp;
- butter.
Preparation
- Marrows are cut into cubes, and aubergines - straws.
- Fry the vegetables.
- Slice the tomatoes, chop the onions.
- Mix greens with fresh vegetables, salt, pepper, pritrushivayut sugar, watered with vinegar, put the garlic and stir.
- Mass is placed on a dish, zucchini are laid on top, blue and served.
Eggplant salad with egg
Eggplant salad with mayonnaise is an excellent dish for a festive table. If desired, you can add a little garlic. The taste and aroma of the food from this will only improve. And that blue in the salad is not bitter, they need to be cut, pour salt for about 20 minutes, then drain the juice and cook according to the prescription.
Ingredients:
- eggplant - 4 pcs .;
- bulb - 1 piece;
- vinegar 9% - 2 tbsp. spoons;
- eggs - 4 pieces;
- butter;
- pepper;
- mayonnaise.
Preparation
- Eggplants are washed and cut into strips.
- Onion shredded rings and poured with boiling water for a minute.
- Water is drained, vinegar is added and stirred.
- Eggplants are fried.
- Eggs are cut into cubes or straws.
- With the onions merge the liquid, add blue, eggs, pepper, mayonnaise and stir.
- Send a ready salad of fried eggplants in the cold for half an hour, and then serve.
Salad with eggplants and chicken
Salad with aubergines and meat is nutritious and can be served as an independent dish. The recipe indicates that carrots and peppers are also fried. But there is a second way, when vegetables are put in fresh form, too, it turns out delicious. If you do not know what is best, prepare both options, and then you will understand exactly how you like more.
Ingredients:
- chicken fillet - 200 g;
- aubergine small, sweet pepper, carrots - 1 piece;
- mayonnaise;
- butter;
- greenery.
Preparation
- Diced eggplants are fried.
- Carrots grind on a grater for Korean salads, and pepper cut with straw.
- Fry the vegetables.
- The fillet is boiled, cooled and disassembled.
- Mix all ingredients, add mayonnaise.
- Before serving, a salad of aubergines is decorated with greens.
"Teshchin tongue" salad from aubergines
A delicious salad of aubergines with an interesting name turns out to be sharp and tasty. Just what you need in winter. It can be used as a snack. Another dish is perfectly combined with dishes from potatoes . Delicacy can be prepared in summer, then the amount of vinegar and sugar can be reduced.
Ingredients:
- eggplant - 2,5 kg;
- Bulgarian red pepper - 5 pcs .;
- hot pepper - 1 pod;
- sugar - 100 g;
- garlic - 100 g;
- vinegar 9% - 100 ml;
- oil - 200 ml;
- greenery.
Preparation
- Eggplants are cut into rings, fried.
- Garlic, pepper is chopped in a meat grinder.
- Add oil, vinegar, sugar and greens.
- The dressing is placed on a plate and cooked for 20 minutes.
- Blue bottles are spread over cans, filled with dressings and sterilized for 20 minutes.
Georgian salad with aubergines and tomatoes
A spicy eggplant salad, cooked according to the Georgian recipe, will certainly not leave indifferent all the lovers of burning dishes. Piquantness is added to the greens and nuts. Before serving, the food must be kept in the cold. It is convenient to make it in the evening, and then the next morning the dish will be completely ready.
Ingredients:
- eggplant - 2 pieces;
- walnuts - 150 g;
- garlic - 3 cloves;
- bulb - 1 piece;
- cilantro and parsley;
- lemon - 1 piece;
- basil dried, hops-suneli - for ½ tsp;
- salt, hot pepper ground;
- sugar - pinch;
- garnet grain.
Preparation
- Sinenki whole bake in the oven for 45 minutes, clean, cut the flesh.
- Finely chop the onions, garlic, add lemon juice, spices, sugar, salt and stir.
- Nuts are ground.
- Mix all the ingredients and remove the eggplant salad in the cold.
- Before serving sprinkle it with pomegranate seeds.
Eggplant salad in Korean style
Salads from aubergines for every day can be invented completely different. Fans of spicy dishes will have to taste a snack, the recipe of which is set forth below. Thanks to beef, the treat turns out to be very satisfying. All components are perfectly combined with each other, and a special zest is given to the sesame seeds.
Ingredients:
- beef - 300 g;
- eggplant - 2 pcs.
- carrots, sweet peppers - 1 pc .;
- greens of cilantro, dill, parsley;
- hot peppers - to taste;
- sesame seeds;
- vegetable oil;
- salt.
For refueling:
- lemon juice - 1 tbsp. a spoon;
- oil - 2 tbsp. spoons;
- soy sauce - 40 ml;
- sugar, pepper, garlic - to taste.
Preparation
- Beef is cut with straw and fried in oil.
- Carrots, peppers, aubergines are also cut into strips, they are added in portions to the meat and kept on the fire for 10 minutes.
- Vegetables must remain damp.
- Mix all components for refueling.
- The resulting mixture is filled with a salad with eggplant and beef, let stand for half an hour, sprinkle with sesame seeds and serve.
Delicious salad for aubergine winter
When it turned out a fruitful year, and there is nowhere to put any blue ones, it is worth preparing a salad of aubergines for the winter . In the cold season, an appetizing treat will remind you of a warm summer and will please with its pleasant taste and aroma. Pleases that fact, that it is not necessary to sterilize jars with a salad. This greatly simplifies the conservation process.
Ingredients:
- eggplant - 1 kg;
- onion - 500 g;
- Bulgarian pepper - 500 g;
- sugar, oil - 1 glass;
- salt;
- tomato paste - 500 g;
- vinegar 9% - 70 ml.
Preparation
- Onions and peppers shred semirings, add tomato, sugar, oil, vinegar, salt.
- Stir and stew for half an hour.
- Add the eggplant cut into cubes and cook for another 20 minutes.
- Eggplant salad is spread over sterilized jars and rolled up.
- Turn the containers and wrap.