Eggplant and Tomato Salad - The Best Selection of Recipes
Eggplant tends to go well with other vegetables. The result of one of these combinations is an eggplant and tomato salad. This assortment will be suitable for consumption immediately after preparation, and it can also be closed in jars for the winter. This set is perfectly complemented with carrots, garlic, onions, and peppers. Eggplant is able to harmonize with spices, it can be basil, parsley, coriander, cumin, ground ginger, the main thing is not to overdo it.
The usefulness of a salad with eggplant and tomatoes depends on the ingredients included there. The main ingredient - eggplant - is good for the heart and blood vessels. Tomatoes have a positive effect on metabolism throughout the body. As natural antibiotics, onions and garlic can fight colds and upper respiratory ailments. Carrots are good for vision. Eating a portion of such a salad, the body is saturated with a small dose of nutrients and trace elements.
For people with an individual allergy to a certain vegetable, it is better to exclude it from the ingredients. The salad will be prepared according to the same steps and the absence of one component will not affect the storage process.
Salad: eggplant, tomato, garlic.
Eggplant salad with tomatoes and garlic comes out very tasty. The vegetable mix has a pleasant salty taste with garlic bitterness.
Cooking steps:
- Cut the washed 2 pieces of bell pepper into two parts and remove the core with seeds. Cut into strips.
- Turn three fleshy tomatoes into half rings.
- Chop the onion into thin half rings.
- Chop the garlic in any convenient way.
- From clean 2 medium sized eggplants, cut greens from the edges and cut into rings. You do not need to remove the skin. Dip the slices into a large bowl and sprinkle with salt to drain the bitter juice.
- After 4 hours, fry the eggplant rings in a pan on both sides until golden brown.
- Combine all vegetables in a salad with eggplant and tomatoes, add ground pepper to taste, 2 tablespoons of sugar, pour 1 tbsp. a spoonful of vinegar. Mix thoroughly.
- Salad ready! Arrange on plates and garnish with herbs.
You can immediately serve it to the table, and those who want to preserve this mixture for the winter should be put in jars and sterilized for 15 minutes. Take out, cork and wait for cooling. Only then send it to the closet.
Salad: eggplant, pepper, tomato, carrot
Carrots can add natural sweetness to a standard eggplant salad with tomatoes. Thus, we get the salad: "Eggplant, pepper, tomato, carrot".
Cooking steps:
- Cut 1 kg eggplant into cubes, cover with 1 tbsp. spoon of salt and let stand for 4 hours. During this time, all the eggplant bitterness will drain to the bottom of the dish.
- Cut 800 grams of sweet pepper into the same cubes as the eggplant.
- Grate 300 grams of peeled carrots on a coarse grater.
- Peel 400 grams of onion and chop into medium-sized pieces.
- Finely chop 500 grams of tomato so as not to grind it in a meat grinder.
- Chop the head of garlic.
- Mix all the chopped ingredients, pour in 100 grams of vegetable oil and simmer on the stove. Stir constantly until the tomatoes begin to secrete juice, which will prevent the vegetables from burning. As soon as the pan is full tomato juice, you should add 2 tbsp. tablespoons of salt, 80 grams of vinegar and the same amount of sugar. Then leave to simmer for 30 minutes until tender.
- Arrange in jars, tighten with lids. After cooling, remove to a cool place.
- Eggplant, bell pepper and tomato salad with carrots is ready. Enjoy your meal!
Armenian salad recipe with eggplant and tomatoes
Armenian cuisine is famous for its diversity and originality. Dishes according to these recipes are deliciously spicy. Therefore, one should not ignore the recipe for eggplant salad with tomatoes according to their technology. This description assumes that the salad is consumed immediately after preparation. If there is a desire to close this masterpiece for the winter, then the finished vegetable mass should be placed in jars and sterilized for 15-20 minutes.
Cooking steps:
- Wash 400 grams of eggplant, peel and cut into circles. Place in a deep metal bowl and sprinkle with salt. Leave for 20 minutes to release the bitter eggplant juice, which will drain to the bottom of the bowl. After the specified time has elapsed, rinse the slices in cold water. Turn the rings into cubes.
- Peel and cut 200 grams of onion into small rings or half rings.
- Pour 80 grams of oil into a frying pan, place onions, eggplants and fry together.
- Chop 100 grams of sweet pepper into rings.
- Cut 400 grams of tomato into circles.
- Mix the ingredients and add spices, which may include salt, ground pepper, herbs. Drizzle with vinegar, the amount of which is also adjusted according to taste.
Tomato and eggplant salad recipe for the winter can also be diluted hot pepper, zucchini, celery, walnuts, horseradish. Do not forget to add vinegar to the number of components, otherwise the food will be subject to breakdown. Enjoy your meal!