We bring to your attention interesting and simple enough to prepare salad recipes from eggplant.
Eggplant salad with chicken
Ingredients:
- chicken fillet - 400 g;
- bacon - 100 g;
- eggplant - 2 pieces;
- Bulgarian pepper - 2 pieces;
- cherry tomatoes - 10 pcs .;
- Fresh thyme - 2 tbsp. spoons;
- sour cream - 500 ml;
- mayonnaise - 1 tbsp. a spoon;
- honey liquid - 1 tsp;
- Dijon mustard - 2 teaspoons;
- apple cider vinegar - 1 tbsp. a spoon;
- parsley greens;
- spice.
Preparation
Oven warm up to 180 degrees. Eggplant my, wipe dry with a towel and right with the skin cut into thin slices, and then each shred on 4 parts. Next, put them on a baking sheet, sprinkle with olive oil and season with fresh thyme. After that, salt and pepper aubergines to taste and send for 20 minutes in the oven.
And we are washing the chicken with this time and cutting the meat into small pieces. Heat the olive oil in a frying pan and fry the chicken on it. Then turn off the fire, close the frying pan with a lid, so that the meat quickly does not cool down, and stayed warm. Bacon shredded in thin slices and put them on a baking sheet, which is placed for 10 minutes in the oven.
Now let's prepare a dressing for salad : mix sour cream with mayonnaise, add mustard, honey, pour in apple cider vinegar and mix everything thoroughly. Leave the minutes for 15 to allow the refill to take on the flavor. Bulgarian pepper washed and cut into strips.
Mix in the salad bowl cherry tomatoes, chopped parsley, Bulgarian pepper and dress vegetables with sauce. Now put in the salad hot chicken pieces, bacon and eggplant. Mix well and immediately serve a warm salad with aubergines on the table!
Salad of fried eggplant
Ingredients:
- eggplant - 3 pieces;
- water - 1 l;
- salt - 2 teaspoons;
- tomato - 2 pcs .;
- garlic - 1 clove;
- vegetable oil - 2 tbsp. spoons;
- sour cream, mayonnaise - 4 tbsp. spoons.
Preparation
The washed and peeled eggplants are shredded with large straws. Then we prepare a solution of water and salt, fill them with eggplants and mix thoroughly. Leave the vegetables marinated for 5 minutes, after which the brine is gently drained. In a deep frying pan pour the vegetable oil and heat it over a large fire. Next, lay the eggplants, fry until soft, with frequent stirring, without leading to frying.
From tomatoes we cut out petioles, cut tomatoes across, remove seeds and cut into small pieces. Now we put in the salad bowl cooled eggplants, tomatoes, crushed garlic, season with sour cream or mayonnaise. Gently stir, taste the dish and if so, add some salt. We serve ready salad with aubergines and tomatoes immediately on the table, otherwise tomatoes will start to allocate juice, and the dish will liquefy.
Eggplant salad in Korean style
Ingredients:
- eggplant - 500 g;
- carrots - 2 pieces;
- Bulgarian pepper - 2 pieces;
- garlic - 4 cloves;
- soy sauce - 2 tbsp. spoons;
- green parsley - 1 bunch;
- sesame - 1 tbsp. a spoon;
- sugar - 0.5 tbsp. spoons;
- coriander - 1 teaspoon;
- vinegar wine - 4 tbsp. spoons;
- olive oil - to taste.
Preparation
Eggplant shred by brusochkami and soak for 45 minutes in slightly salted water, so that the vegetable has released an extra bitterness. Then dry them with a paper towel and fry for 5 minutes on high heat. Thinly with straws we crush peppers, peeled carrots, finely chop garlic and greens. In a dry frying pan fry sesame seeds. We put all vegetables in a salad bowl, add sugar, sesame, soy sauce, vinegar and coriander. All mix well and remove the spicy eggplant salad for impregnation for the whole night in the fridge.