Take the opportunity to prepare a warm and tasteful salad of baked eggplants, tomatoes and peppers. Some of the variations of this dish will be described in detail in the following recipes.
Salad with baked aubergines and fresh tomatoes
Italian "Caprese" is a real summer classic, which can easily be varied with the help of any additions due to its basic composition. In our case, the baked eggplants will serve as the last ones.
Ingredients:
- eggplant - 145 g;
- olive oil - 45 ml;
- leaves of basil - 3-4 pcs .;
- dried tomatoes - 15 g;
- balsamic vinegar - 35 ml;
- mozzarella - 145 g;
- fresh tomatoes - 380 g;
- sweet pepper - 135 g.
Preparation
Preheat the grill. Eggplant divide into rings, distribute on a baking tray, grease with olive oil and salt well. Leave the vegetables under the grill for 10-12 minutes.
Prepare a simple sauce, whipping sun-dried tomatoes with butter, basil and vinegar. Cut the tomatoes and cheese into thick slices, and the sweet pepper into rings. Lay the vegetables on the dish overlapping, shifting pieces of tomato and pepper, slices of baked eggplant and mozzarella. Pour all previously prepared dressing and immediately serve.
Salad with baked eggplants with tomatoes, eggs and walnuts
To reduce the time required to prepare eggplant, vegetables can be stuck and placed in microwave. Only a few minutes at a power of 750 watts and the eggplant will be ready.
Ingredients:
- eggplant - 470 g;
- pepper - 230 g;
- garlic - 2 teeth;
- fresh tomatoes - 480 g;
- walnuts - 55 g;
- eggs - 3 pieces;
- hard cheese - 95 g;
- mayonnaise - 75 g.
Preparation
Pocked eggplants bake in the microwave until soft, cool, peel and divide into cubes. Grind garlic and combine it with mayonnaise. Chop the nuts and mix them with chunks of pepper, fresh tomatoes and eggplant. Add eggs and grated cheese, season the salad with mayonnaise and immediately take off the sample.
Salad from baked eggplant, pepper and raw tomato
Ingredients:
- eggplant - 390 g;
- tomatoes - 430 g;
- olive oil - 55 ml;
- wine vinegar - 45 ml;
- handful of pine nuts;
- grated Parmesan - 35 g;
- sweet pepper marinated - 145 g;
- handful of basil leaves.
Preparation
Before baking eggplants in the oven for salad, they are pierced, rubbed with salt and then placed on a baking sheet. Bake eggplant should be at 190 degrees 20-25 minutes, after which the vegetable is cleaned and divided into cubes. Sweet pepper is divided into half rings, and tomatoes are cut into cubes. Prepared vegetables are then combined together, complemented with nuts, seasoned with oil and vinegar, and then sprinkled with thin plates of cheese. Warm salad from baked eggplants is served immediately after cooking, until the eggplant has not yet cooled down.
Salad from baked eggplants, tomatoes and onions
Ingredients:
- eggplant - 380 g;
- olive oil - 35 ml;
- cherry tomatoes - 270 g;
- sweet onion - 45 g;
- sweet pepper - 150 g;
- a handful of basil greens;
- mozzarella - 175 g;
- olive oil - 15 ml;
- Balsamic vinegar - 15 ml;
- juice ½ lemon;
- garlic tooth.
Preparation
Eggplant divide into longitudinal plates, season well, leave minutes for 20, and then collect excess moisture with a napkin. Bake the aubergine plates under the grill, having previously smeared the pieces with olive oil. Tomatoes of cherry and peppers divide into quarters. Chop the sweet onion and mix everything with basil leaves. Rip the mozzarella into pieces and put them over the salad. Prepare a simple dressing from the preheated oil with balsamic and lemon juice, add the garlic garlic and pour everything over the salad.