An original eggplant salad with onions - for a festive or everyday table: with pickled or fried onions, tomatoes, eggs.

Everyone who tries the salad is sure that the salad is meat or with mushrooms! The dish is prepared in 15 minutes, hearty and simple. You just need to boil a couple of eggs, fry the eggplants and pickle the onions so that they lose their bitterness. Eggplants are suitable for absolutely any variety, it is desirable that they are medium in size, unripe and firm - then the vegetable salad will turn out to be especially juicy and tasty.

• eggplant - 2 pcs.
• onions - 1 pc.
• salt - 1 tsp
• sugar - 2 tsp
• 9 percent vinegar - 1 tbsp l.
• boiling water - 100 ml
• chicken eggs- 2 pcs.
• vegetable oil- 2 tbsp. l.
• mayonnaise - 2 tbsp. l.

We wash the eggplants, remove the sepals and cut into large strips (along with the skin). Sprinkle with 1 teaspoon of salt, stir and set aside for 10-15 minutes, so that they give juice and lose their characteristic bitterness. Even if the eggplants do not taste bitter, they should still be kept in salted water for a while so that they absorb less oil when frying.

After soaking, rinse the eggplants with clean cool water to remove the salt, and then squeeze out the excess liquid with your hands. Heat vegetable oil in a frying pan and fry the eggplants on it until tender - 5-7 minutes.

Peel the large onion and cut into thin half rings. Add 2 teaspoons of sugar to the onion and add 1 tablespoon of 9 percent vinegar. Pour 100 ml of boiling water and let it marinate for 10 minutes, covering the bowl with a lid.

Meanwhile, boil hard-boiled eggs, fill them cold water and peel it. Cut the eggs into large strips.

Combine all the ingredients in a deep salad bowl: fried eggplants, boiled eggs and pickled onions (squeezed out of the liquid). Season with mayonnaise, add salt and pepper to taste and mix.

Serve salad with eggplants and eggs in a common salad bowl or in portions, decorating with fresh dill. You can store the dish in the refrigerator until guests arrive for 2-3 hours.

Recipe 2: eggplant salad with egg and pickled onions

• eggplant - 3 pieces
• eggs - 3 pcs.
• onions - 2 pieces
• water - 100 ml
• vegetable oil - 50 ml
• mayonnaise - 3 tablespoons
• table vinegar 9% - 2 tablespoons
• sugar - 1 tablespoon
• salt - 1 tsp
• parsley - 1 bunch
• black pepper - 1 pinch

Immediately put the chicken eggs to boil (I have large ones - about 60 grams each) hard-boiled - 9-10 minutes after boiling over medium heat. So that the eggs do not crack when boiling, they should be at room temperature, just like water. In addition, you can additionally salt water or pour a little vinegar - then the likelihood of damage to the shell is minimized.

Then we will take care of the eggplants. We wash them, dry them and cut them into cubes (as thick as a simple pencil). You can remove the skin if you want, but I like it with it.

Place the vegetable sticks in a suitable bowl and sprinkle with half a teaspoon of salt. Stir so that the salt evenly covers all the pieces, and leave on the table for 10-15 minutes.

After that we will make the onion marinade. Pour 100 milliliters of cold water into another dish, add a tablespoon of sugar, half a teaspoon of salt and 2 tablespoons of vinegar. If you want, you can acidify the marinade with another vinegar (wine or apple cider - we take 1.5 times more, that is, 3 tablespoons) or a pinch of citric acid. Stir so that the sugar and salt crystals are completely dissolved.

When the eggplants stand up, they let the juice out - salt draws out moisture well and removes bitterness (if you come across bitter vegetables). Gently squeeze the cubes, drain the juice.

Pour vegetable (I have sunflower) oil into a deep and wide frying pan, heat it well. We spread the vegetable sticks.

Fry the eggplants over high heat, stirring occasionally, until golden brown - about 5-7 minutes. If you have a small skillet, I recommend frying the eggplant in two steps.

Put the finished fried eggplants on a plate covered with napkins so that excess oil is absorbed into them. Let the vegetables cool.

When the chicken eggs are ready (and they were already ready while we were busy with onions and eggplants), put them right in a saucepan under cold running water for about 5 minutes. During this time, they will cool down and the shell will be easier to remove. If you want, you can boil the eggs beforehand and let them cool at room temperature or in the refrigerator. We clean the boiled chicken eggs, and then cut them lengthwise into thin cubes.

Putting the salad: put chicken eggs in a large bowl, fried eggplants that have cooled down and pickled onions, which should be squeezed out well (the marinade is no longer needed). Add finely chopped fresh parsley there.

We pepper the salad to taste and season with mayonnaise - 3 tablespoons will be enough for this amount.

Mix - the salad with eggplants, eggs and pickled onions is ready. It can be eaten immediately or kept in the refrigerator for about an hour before serving.

Fragrant slices of fried eggplant, juicy and crunchy pickled onions, tender boiled eggs - perfect combination available products in one salad.

Recipe 3, simple: eggplant salad with pickled onions

Eggplant salad with egg and mayonnaise and pickled onions - inexpensive, easy to prepare, and delicious cold appetizer from vegetables and eggs. To make the eggplant salad with egg and mayonnaise and pickled onions even tastier, use not ordinary onions, but white or red salad, pickle it in lemon juice, not vinegar, and season the dish with homemade mayonnaise. These little culinary secrets will make a simple dish delicious.

• eggplant - 350 gr.;
• white salad onions - 120 gr.;
• chicken egg - 4 pcs.;
• mayonnaise - 60 gr.;
• lemon - 1 \ 2 pcs.;
• parsley - 20 gr.;
• black pepper, salt, sugar, vegetable oil.

First, we make the onion marinade. In a bowl, mix hot boiled water with juice from half a lemon, sugar and salt. The marinade should be tasty, so taste and adjust the amount of salt and sugar as you see fit.

Now we peel the onions, cut them into very thin half rings, put them in the marinade. We marinate the onion for about 20 minutes, but you can leave it in the refrigerator for several hours, it will turn out even tastier.

Cut ripe eggplants with white dense pulp and skin without visible damage into thin strips.

Heat vegetable oil in a frying pan. Fry vegetables in small portions until golden brown.

It is not necessary to salt before frying so that moisture does not come out of them, and as for bitterness, those vegetables that are sold in our time usually do not taste bitter.

Cook hard-boiled chicken eggs, cut finely. We leave half of the egg to decorate the dish.

We discard the pickled onions on a sieve, when the liquid drains completely, put the onions in a deep salad bowl.

Add cooled fried eggplants. All ingredients can only be mixed cold!

Then put the eggplant salad with egg and mayonnaise and pickled onions in a bowl of finely chopped eggs.

Season the dish - add finely chopped parsley, a pinch of salt, freshly ground black pepper, mayonnaise and salt to taste. Serve immediately, decorate with fresh herbs and a boiled egg.

Recipe 4: eggplant salad with onions and mayonnaise for the winter

We offer you a delicious and tender preparation with eggplant, mayonnaise and mushroom seasoning for the winter. Eggplants are soft, tender with a mushroom aroma, this preparation reminds me of forest mushrooms. We will prepare this salad with mayonnaise, but if you wish, you can replace it with sour cream. Eggplant is very tasty with mushroom seasoning and mayonnaise with a piece of crispy bread toast. The recipe assumes sterilization. They did not try to store this blank further than spring, they ate it earlier. Try this delicious eggplant appetizer too.

• eggplant - 2.5 kg;
• onions - 700 g;
• garlic - to taste, about 3 cloves;
• vegetable oil - 50-100 ml;
• dry mushroom seasoning - 40 g;
• mayonnaise - 300-400 g.

For this salad, use young or eggplant varieties that have few or no seeds inside. The taste of the workpiece will then turn out to be more delicate and soft. First, prepare the eggplants, wash and peel them. Easy to peel with a vegetable peeler.

Cut the peeled eggplants into large cubes or half wedges.

Send a deep container of water to the stove and bring to a boil. Then immerse the eggplants in water and simmer for five minutes over low heat.

Transfer the slightly cooled boiled eggplants to a sieve so that the excess liquid is glass, it is not needed.

Meanwhile, while the eggplants are straining, chop the peeled onions into thin half rings. Chop a few cloves of garlic finely.

In a preheated frying pan with vegetable oil, sauté the onion and garlic until light golden brown or just until transparent for about 10 minutes.

Pour the onions from the pan into a deep bowl. Send the prepared boiled eggplants to the same pan, where the onions were sautéed and fry for about 10 minutes more over high heat.

If you have a small skillet, then fry the eggplant in portions. To prevent eggplants from turning into gruel, do not stir them often. Pour the fried eggplants into a bowl with the onion, add dry mushroom seasoning and mayonnaise. Do not add salt, because the seasoning already contains salt. Vinegar is not added to such eggplants due to the fact that it is already included in the mayonnaise, but if you are doing it with homemade mayonnaise without vinegar or with sour cream, then add 2 tablespoons at the end of cooking. vinegar.

Stir all the components of the salad thoroughly with a spatula. You will have roughly two liters of these delicious and savory eggplant.

Divide the eggplant into clean and dried jars. Then send the jars into a container with water for sterilization for 30 minutes (for cans up to 500 ml).

After sterilization, roll up the eggplant jars and leave upside down until they cool. Such eggplants with mushroom seasoning and mayonnaise are stored in a cool pantry.

Recipe 5: fried eggplant salad with onions (step by step)

Fried eggplant salad with egg and onion - simple in composition and preparation, but amazing tasty dish, which can be served on weekdays and holidays. The eggplants in this salad taste very much like mushrooms. Try it, the dish is incredibly tasty and interesting!

• boiled eggs - 2-3 pcs.;
• onion (large) - 1 pc .;
• eggplant (small) - 3 pcs.;
• vinegar 9% - 2 tbsp. l .;
• salt, freshly ground black pepper - to taste;
• mayonnaise - 2-3 tbsp. l .;
• vegetable oil for frying eggplant.

Recipe 6: eggplant salad with onions (step by step photos)

This salad has enough simple ingredients and it cooks quickly, which adds additional benefits to the salad.

• 750 grams of eggplant (that's about 2 large eggplants)
• 4 boiled eggs
• 1 medium onion
• 2 tbsp. tablespoons of mayonnaise
• parsley
• salt and pepper to taste
• 1-2 tbsp. tablespoons of vegetable oil for frying eggplant
• 1 glass of water
• 1 tbsp. spoonful of sugar
• 2 tbsp. tablespoons of vinegar (I will use balsamic vinegar, apple cider vinegar or even regular table vinegar can be used)

In order to pickle the onion, we need to peel the onion and cut it into half rings (cut the onion in half and cut into strips). A medium-sized onion is required.

I use balsamic vinegar instead of regular vinegar. You can take the usual 9%, then you will need to add not 2 tbsp. spoons, and one.

I also take a glass of water. Glass 250 grams.

I will pickle the onions in a bowl. I pour water into a bowl. I add a tablespoon of sugar and 2 tbsp. tablespoons of balsamic vinegar. The balsamic vinegar makes the marinade dark. But you can replace balsamic vinegar with apple cider vinegar.

I mix the marinade. Pour the chopped onion into the marinade and leave for 15-20 minutes.

I cooked the salad for half a portion. I think I'll cook half a portion, but if we like it, I'll cook more next time. To be honest, I regretted that I only cooked half a portion. The salad really turned out to be very tasty.

So, let's start preparing the salad. I am sharing with you a recipe for an eggplant salad with egg and pickled onions. The recipe, as usual, with step by step photos... So you can easily repeat everything.

While the onions are pickling with us, I'll take care of the eggplants. Eggplants need to be washed, wiped dry and cut into small strips. I cut the eggplant first into 0.5 cm circles, and then cut into 0.5 cm strips. These are the eggplant cubes.

Pour the chopped eggplants into a bowl and add an incomplete teaspoon of salt. Leave the eggplant for 10-15 minutes.

As I said above, I prepared a salad for half a serving. Therefore, I took 1 eggplant (eggplant weight 350 grams). I also used half an onion, 2 boiled eggs and a tablespoon of mayonnaise.

Eggplants must be salted and left, so excess bitterness will come out of them. The bitterness needs to be drained, you can use a strainer, or you can squeeze the eggplants with your hands. I squeezed out the excess liquid with my hands.

I put a frying pan on the fire, pour vegetable oil into it and spread the eggplants.

Fry the eggplants until tender. They turned red at me. They fried very quickly, as they were thinly sliced.

To remove excess vegetable oil from the eggplant, I put the fried eggplant on a plate that I have covered with a paper towel. So the excess oil will be absorbed and the eggplant salad with egg and pickled onions will not be greasy.

I also boiled and peeled eggs, in the photo I have 3 eggs, but I will use 2. Boil the eggs for 10 minutes. I add a little salt to the water in which the eggs are boiled, so they are better cleaned.

The eggplants are hot and need to be cooled. In the meantime, you can strain the marinade off the onion.

Cut the eggs into strips. To do this, I cut the egg in half and cut it into thin strips.

You can buy mayonnaise or make it yourself. If you buy mayonnaise at a store, pay attention to the date and composition of the mayonnaise. For salads, I advise you to take mayonnaise at least 67% fat.

Combine cooled fried eggplants, pickled onions and chopped eggs in a bowl. Also, you need to add greens to the salad.

I add parsley. You can use cilantro if you like. Or you can add cilantro and parsley.

I washed the greens under running water, dried them on a paper towel and cut them finely with a sharp knife.

It remains only to fill the salad with mayonnaise and mix everything. For the salad, you need to take 2 tablespoons of mayonnaise. But since I was preparing a salad for half a portion, I took 1 tbsp. a spoonful of mayonnaise with a slide.

Stir the salad and add salt and black pepper to taste. Try the salad first, and then decide how much salt and pepper to add.

From the spices, you can add more ground coriander (to taste) if you like this spice.

Here's a salad we got. Even from the photo it is quite appetizing, now we will try.

I put the salad in a bowl. You can decorate the salad with any greens you want. I garnished the salad with a sprig of parsley.

Half of the ingredients turned out to be just a small plate of salad. My husband and I had enough. And we both really liked the eggplant salad.

The main thing is to salt the eggplants, let the excess bitterness go away. And also, it is imperative that already fried eggplants should be laid out on a paper towel so that the excess vegetable oil is also absorbed. The salad then turns out to be hearty and not greasy.

Recipe 7: eggplant salad with tomatoes and onions (with photo)

A wonderful salad of eggplant and tomato with pepper. Very delicate on the palate with a spicy edge. It is prepared in summer, both for the family table menu, and is suitable for preservation for the winter. Does not lose its beneficial qualities and aroma. Prepares quickly and does not require additional sterilization.

• Bulb onion 2 pieces
• Salt 1 tbsp. spoon
• Garlic 5 cloves
• Tomato 3 pieces
• Vegetable oil 5 tbsp. spoons
• Granulated sugar 2 tsp
• Eggplant 1,000 grams
• Sweet pepper 3 pieces
• Chili pepper 1 piece
• Apple cider vinegar 1 tbsp spoon

Prepare all the vegetables and spices you need to make this recipe ahead of time. Fruits should not be overripe, without cracks or damage, and preferably of medium size. Especially the eggplant. Large overripe eggplants have very tough seeds; this is not desirable for salad.

Peel the onions, cut into not very thin half rings.

Rinse the tomatoes well and cut into not very thin slices, removing the place where the stalk is located and the hard core extending from it.

Rinse the eggplants, cut off the stalk, cut into not very thin cubes and soak them for 20 minutes in salt water or in water with the addition of lemon juice so that the flesh of the vegetable does not darken.

Rinse the chili pepper and clear the cavity of the pod from seeds. Cut into very small pieces with a knife. Take 2-3 pods of sweet red pepper, also rinse, remove the seeds and cut into large pieces about 3 x 4, 3 x 5 cm.

Take a cauldron, pour a little vegetable oil into it, enough for frying vegetables, but not a lot. Excess oil in the salad is useless. Rinse the eggplant slices and squeeze them well, throw them into the cauldron. As soon as the eggplant starts to brown, add the chopped onion and red pepper to the eggplant. Fry for another 5-10 minutes.

Then add cooked tomatoes and chili peppers to the eggplants and onions and simmer regularly for about 15 minutes. And just before the end of the readiness of the dish, salt to taste, add apple cider vinegar, crushed garlic, add sugar and simmer for another 5 minutes.

Our salad is ready! A very pleasant and tasty dish. Put in a salad bowl and serve to your family and feel free to treat your friends. Like all vegetable salads- very vitamin and nutritious. Great for increasing appetite. Cook and surprise your guests with such a dish with a unique flavor!

This salad is great for preserving for the winter. Sterilize the jars and lids in advance, and when the salad is ready, put it tightly on the jars directly from the fire and seal it with lids. Turn the salad onto the lid and wrap it until it cools completely. Well worth it all winter.

Fresh tomato and fried eggplant salad is an unusually tasty summer salad, because eggplants are fried in a pan, and tomatoes and onions are chopped into fresh... Step by step recipe with photo. Video recipe.

Eggplant is the most "convenient" vegetable for preparing any dish. It is suitable for baking, frying, preserving, boiling, and of course summer salads. With it, any dish turns out to be spicy, with a pleasant spicy note. In addition, it is an unusual vegetable that goes well with many spices and flavors: all kinds of oils, tomatoes, garlic, parsley, mint, walnuts, caraway seeds, basil, coriander, ginger, soy sauce and many other foods. In this review, we'll talk about how to make a summer salad with fresh tomatoes and fried eggplants. It is prepared quite simply, but it is eaten very quickly.

The salad is based on eggplant, tomato, onion, garlic and herbs. Fresh vegetables and fried blue vegetables are, of course, an unusual combination, but the food turns out to be both fresh and juicy at the same time. The salad turns out to be incredibly tasty, so it disappears from the table very quickly. Among other things, it is suitable for vegetarian cuisine and lean food lovers. In this recipe, eggplant is fried in a pan, but you can also bake it in the oven. Then the dish will be less high-calorie.

• Caloric content per 100 g - 190 kcal.
• Servings - 1
• Cooking time - 30 minutes

Ingredients:

• Eggplant - 1 pc.
• Vegetable oil - for frying eggplant and salad dressing
• Onion- 1 PC.
• Tomatoes - 2 pcs.
• Greens (cilantro, parsley, dill, basil) - to taste
• Garlic - 2 cloves
• Salt - 0.5 tsp or to taste

Step by step preparation of salad from fresh tomatoes and fried eggplant, recipe with photo:

1. Wash the eggplants and cut into strips. I recommend using young fruits, because they do not require soaking or bitterness. If the blue ones are ripe with large seeds, then remove the harmful solanine, which gives the unpleasant bitterness. Sprinkle the sliced ​​fruits with salt, let stand for half an hour and rinse. Although for some, the bitterness of eggplant is a piquancy.

2. Pour vegetable oil into a frying pan and heat it well. Add the eggplants and fry over medium heat until golden brown.

3. Wash the tomatoes, dry and cut into slices. Fold up their salad bowl.

4. Peel the onions, wash, chop into thin half rings and send to the tomatoes.

5. Wash greens, chop and put in a salad bowl.

6. Chop the peeled garlic cloves and add to the vegetables.

7. Add fried eggplant to all foods.

Fried eggplant salad is usually prepared with a variety of fresh vegetables. The combination of soft eggplant and fresh vegetables gives a unique spicy taste. However, not everyone is ready to give up meat ingredients, so they will go well with fried eggplant. Moreover, for lovers of light and summer salads, you can suggest adding feta cheese or feta cheese to the salad.

In any case, the salad with fried eggplant will turn out awesome. And how many vitamins are in one dish, just countless amounts. And do not be confused that the eggplants are fried. If you do not add a lot of oil or even fry them in the oven, such a dish turns out to be low-calorie and even dietary.

And in order for the eggplant not to taste bitter, it must be abundantly salted and left for 20 minutes. Or you can fill it with salt water, this method will also take away excess bitterness.

How to Make Fried Eggplant Salad - 15 Varieties

Don't make this salad if you don't like fried vegetables. Otherwise, it will become the most popular dish your family.

Ingredients:

• Eggplant - pcs.
• Bulgarian pepper - 3 pcs.
• Peanut sauce
• Pine Nuts = 50 g

Preparation:

Cut the eggplants into strips and fry in vegetable oil. We clean the pepper from seeds and stalks. Cut into strips and fry. Combine ingredients and season with peanut sauce.

This salad is unlikely to leave you indifferent. Fresh, crispy and delicious.

Ingredients:

• Eggplant - 300 g
• Tomatoes - 300 g
• Sweet pepper - 400 g
• Greens
• Bow -2 pcs.
• Garlic

Preparation:

Cut the eggplants into slices and fry them in vegetable oil on both sides. Cut the pepper into arbitrary pieces. Cut the onion into thin half rings, and the tomatoes into large cubes. Chop the greens finely. Mix all the ingredients in a salad bowl. Salt the salad to taste and sprinkle our salad with lemon juice.

When you try this salad for the first time, you think that it is with mushrooms. Delicious and tender.

Ingredients:

• Eggplant - 3 pcs.
• Eggs - 3 pcs.
• Bow -1 pc.
• Greens

Preparation:

Boil eggs hard-boiled. Peel the eggplants and cut them into cubes. Fry the eggplants in a little oil. Dice the onion. After cooling, cut the eggs into cubes. Mix all the ingredients and season with mayonnaise. Finely chop the greens. Let's decorate the salad.

This simple salad is very popular with kids.

Ingredients:

• Eggplant - 2 pcs.
• Eggs - pcs.
• Tomato - 1 pc.
• Garlic - 2 pcs.

Preparation:

Cut the eggplants into cubes, do not remove the peel. Fry the eggplants in oil. Boil the eggs and cut into cubes. Pass the garlic through a press. Mix all ingredients and season with mayonnaise.

Bon Appetit.

This dish may seem easy, but the first opinion is always wrong. Having tried it once, you will understand how satisfying it is.

Ingredients:

• Eggplant 3 pcs.
• Tomatoes - 2 pcs.
• Champignons - 300g
• Onions - 1 pc.
• Sour cream
• Walnut - 100 g
• Lemon juice - 2 tbsp. l.

Preparation:

Peel the eggplants and cut into cubes. Fry them in a little oil.

Eggplant is very fond of oil. Therefore, you always need a lot of it for frying eggplant. As a result, the eggplants become very greasy. Therefore, it is best to keep them in the oven on a baking sheet. They will bake but not greasy.

Cut the tomatoes into cubes. Cut the onion into small pieces. Cut the champignons into slices and fry them with onions in a little oil. Let's make the sauce. Mix sour cream, lemon juice, ground walnuts and salt. Mix the ingredients and season them with sauce.

The bright taste of this salad plus its simplicity leaves us no chance. It will become one of the favorite salads of the whole family.

Ingredients:

• Eggplant - 3 pcs.
• Tomatoes - 3 pcs.
• Garlic - 3 tooth
• Cheese - 200 g
• Soy sauce- 40 ml
• Walnut- 30 g

Preparation:

Cut the eggplants into small pieces and fry, stirring constantly. Add the soy sauce at the end of the frying. Finely chop the nuts. Cut the cheese and tomatoes into strips. Mix all the ingredients and season with oil and nuts.

This spicy salad can even replace the second course. The salad is very hearty and high in calories.

Ingredients:

• Beef tongue - 200 g
• Eggplant - 1 pc.
• Bulgarian pepper - 1 pc.
• Pickled champignons - 150 g
• Green onion
• Bulb onions - 1 pc.
• Lettuce leaves
• Balsamic vinegar - 10 ml
• Soy sauce - 10 ml
• Sugar
• French mustard - 10 ml

Preparation:

Cut the eggplants into longitudinal slices and fry in vegetable oil until tender. Then we put the records on a paper towel. As soon as they cool down, cut them into slices. Peel and dice the onion and pepper. Fry onions and peppers in a little oil. Cut the boiled beef tongue into cubes. Let's make the sauce. Mix the soy sauce, mustard, sugar and vinegar and mix well and fill the salad with it.

Bon Appetit.

Korean salads are very popular. They are moderately spicy and unusual.

Ingredients:

• Eggplant - 4 pcs.
• Carrots - 1 pc.
• Bow -1
• Bulgarian pepper - 2 pcs.
• Chili pepper - 1 pc.
• Soy sauce - 40 ml
• Garlic - 3 tooth
• Coriander
• Black pepper
• Red pepper
• Sesame
• Vinegar 70% - 10ml

Preparation:

Cut the eggplants into strips, mix with salt and mix well and mash. We send eggplants for 8 hours to the refrigerator. After that, take them out and rinse them well in cold water. Fill with water and = leave for 15 minutes, then squeeze them with our hands.

We clean the pepper from seeds and cut off the stalk. Cut the pepper into thin strips. Carrots in Korean. Cut the onion into thin half rings. Chop the chili pepper into small pieces. Finely chop the garlic.

Heat half a glass of oil in a frying pan and fry the eggplants. Then we send them to a sieve so that the glass is oil. We send coriander and black pepper to the same oil. Now we send the onion into the spiced oil for literally 3-5 minutes. Add carrots to the onion. Leave for a while to soften the carrots. Now mix all the ingredients and mix well. Pepper and add vinegar to half a tablespoon. Mix well, add soy sauce and honey. Finally add the garlic and chili pepper. Let's send the salad to the refrigerator for 12 hours.

At first glance, this is a complete and very satisfying dish, but no, it's just a salad.

Ingredients:

• Potatoes - 3 pcs.
• Sausages - 4 pcs.
• Zucchini - 0.5 pcs.
• Tomato - 1 pc.
• Bulgarian pepper -1 pc.
• Lettuce leaves
• Ketchup - 50ml

Preparation:

Cut the potatoes into rounds. Fry the potatoes in a pan. Remove the film of sausages and cut them into circles, fry in the same pan. Peel the zucchini and eggplant and cut into cubes. Then fry in oil. We clean the pepper from the seeds, cut into cubes. Cut the tomatoes into cubes. Wash the lettuce leaves. Tear lettuce leaves into small pieces. Put vegetables and sausages on the salad. Season the salad with ketchup.

Delicious and hearty salad for every day.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 2 pcs.
• Ham - 300 g
• Garlic
• Mustard

Preparation:

Cut the eggplants into large cubes.

If the cubes are small, the eggplant will turn into porridge.

Fry the eggplants in oil. Cut the tomatoes into cubes. Cut the sausage into cubes. Let's make the sauce. Mix mustard and mayonnaise, mix well and add garlic and pepper. Mix all the ingredients and season with our sauce.

This salad deserves a central place on your table. Delicious and satisfying.

Ingredients:

• Chicken fillet - 00 g
• Eggplant - 1 pc.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.

Preparation:

Cut the eggplants into strips. Salt and leave for 20 minutes. Then put it on a baking sheet and put it in the oven for 15 minutes. Cut the carrots in Korean. Cut the pepper into strips. Fry vegetables in a little oil.

Boil chicken meat and disassemble into fibers. Mix all the ingredients and season with mayonnaise.

If desired, you can fill with oil.

Vitamin and very delicious salad ik for lovers of simple dishes.

Ingredients:

• Eggplant - 1 pc.
• Cucumbers - 2 pcs.
• Tomatoes - 3 pcs.
• Feta - 100 g
• Bow -1 pc.
• Basil

Preparation:

We clean the eggplant and cut into slices. Pour oil into the pan, heat it and fry the eggplant. Peel and chop the cucumbers. Cut the tomatoes into cubes. After cooling, cut the eggplants into strips. Cut the onion into half rings. Decorate the salad with basil and feta cheese. Salt and pepper.

Everyone fell in love with this salad for its simple and lightness.

More recently, eggplants from Russian housewives were in the category of exotic vegetables, but today they have become almost a regular guest on the table. And even in a snowy winter, with a strong desire (and no less large funds), you can pamper yourself with fried or stuffed blue.

What to say about summer, when the season arrives, prices fall and the markets appear invitingly shiny purple mountains of eggplant. Below there are several popular salad recipes to choose from, which can be served cold and warm, cooked right to the table, or rolled up for the winter.

Delicious eggplant salad - a step by step recipe with a photo

In addition to warm salads and eggplant caviar, you can also prepare a cold (snack) version of the salad. To do this, fry the vegetable and cool it completely. In this form, it does not lose its interesting taste at all. Now all that remains is to supplement it with juicy tomatoes and mix with other ingredients.

The highlight of this salad is the pickled onions. It completely loses its bitterness in the marinade and acquires a pleasant slightly sour taste. What favorably sets off fresh boiled potatoes and eggs.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

• Potatoes: 200 g
• Tomatoes: 150 g
• Eggplant: 200 g
• Eggs: 2
• Onion:

Cooking instructions

Eggplant salad recipe with egg

Eggplants are vegetables that do not require "company"; they are good on their own when fried or pickled. For those who cannot imagine their life without salad, smart housewives have found an option with boiled eggs and pickled onions. Original, tasty and spicy.

Products:

• Eggplant is a few fruits.
• Salt, vegetable oil for frying.
• Onions - 1 or 2 pcs.
• Chicken eggs - 2 pcs.
• Marinade - 2 tsp sugar, 1 tbsp. l. vinegar 9%, 100 ml. water.
• Mayonnaise for dressing.

Algorithm of actions:

1. The first stage - you need to boil the eggs until hard boiled and cook the pickled onions.
2. Peel the onion, chop it in a convenient way (a salad with onion half rings looks beautiful). Put it in a bowl, cover with sugar, pour in vinegar and boiling water. Cover with a lid for 10 minutes.
3. The second stage is the preparation of eggplants. Peel (some advise not to peel), cut into large strips. Salt, leave for a while.
4. Press to release the juice, drain the liquid. Fry the blue ones in vegetable oil, preheating it (5 minutes). Refrigerate.
5. Chop the eggs, squeeze the onion from the marinade. Mix with eggplant, season with mayonnaise. It is recommended to add a little salt and ground pepper.

A simple dish with an original taste is ready!

How to make an eggplant salad with fresh onions

There are other, no less tasty, options for eggplant salads with fresh onions. And, if you add a tomato to them in the company, then relatives and friends, in general, cannot be taken away from the table.

Products:

• Eggplant - 1 pc. medium size.
• Tomatoes - 2-3 pcs.
• Bulb onions - 1 pc.
• Refueling - 50 ml. vegetable oil, 30 ml. vinegar 9%, 1 tsp. sugar, 0.5 tsp. salt, pepper.
• Dill.

Algorithm of actions:

1. According to this recipe, the eggplants must be boiled, having previously peeled, washed and cut into cubes. Throw in a colander.
2. Cut the washed tomatoes straight into a salad bowl. Peel the onion, rinse it, cut it using your favorite method, and also send it to the salad bowl. Add chilled eggplants.
3. Make a dressing by mixing all the ingredients (stir until sugar and salt are dissolved). Season the salad, stir gently. Top with chopped dill.

A quick summer salad is ready!

Eggplant and Pickled Onion Salad Recipe

In the next salad recipe, eggplant will be the main product, but pickled onions will play the main role. Spicy, spicy, alluring, everyone will definitely like it.

Products:

• Eggplant - 2 pcs.
• Vegetable oil for frying.
• Boiled chicken eggs - 4 pcs.
• Bulb onions - 1-2 pcs. (for spicy lovers, you can take more).
• Salt and ground pepper.
• Parsley for decoration.
• For the marinade - 1 tbsp. water, 1 tbsp. l. sugar, 2 tbsp. l. balsamic vinegar (if not, replace with the usual 9%).

Algorithm of actions:

1. Pickling onions is the first step. Everything is traditional - to clean, wash. Any method of cutting can be taken - into cubes, half rings, strips. For the marinade, mix boiled water with sugar (until dissolved), add vinegar, apple gives a light fruity aroma, balsamic - changes the color of the onion. Marinating time from 15 minutes.
2. Frying eggplants is the second step. Nothing complicated here either. Peel (too hard). Rinse, chop. Cutting method - straws. Pour into a deep container, add salt. Leave for a while. The little blue ones will let the bitter juice go, it needs to be drained. Fry in hot oil. Transfer to a dish, remove excess oil with napkins.
3. While the eggplants are fried, you need to boil the eggs for 10 minutes, salt, then they are better cleaned.
4. It remains to combine everything together in a salad bowl - eggs, squeezed onions and chilled eggplants. Add mayonnaise, even better mayonnaise sauce, it is less fatty. Salt if necessary, as well as pepper.

Garnish the salad with rinsed and chopped parsley on top, and invite everyone to the table to taste the delicious summer masterpiece.

Simple eggplant and tomato salad

Many have noticed that seasonal vegetables appear by companies such as eggplant and tomato. For a farmer or worker Agriculture this means that they ripen at the same time, and for the hostess it is a signal that they can be cooked together. The blue one will add spice, and the scarlet tomato will make the dish beautiful. Here is one of the cute and simple recipes.

Products:

• Eggplant - 2 pcs.
• Onion (white) - 1pc.
• Tomatoes - 4 pcs.
• Garlic - 5-6 cloves.
• Sugar - 1 tbsp. l.
• Salt tastes like a hostess.
• Dill or parsley (or both).
• Vegetable oil.
• Vinegar - 1 tbsp. l.

Algorithm of actions:

1. First prepare the eggplants the traditional way- peel, cut into bars, add salt, leave for a while. Rinse again, wring out, blot excess moisture with a paper towel (napkin).
2. Peel and rinse the onion. Chop, send to vegetable oil preheated in a pan. Sprinkle with sugar and fry until golden brown. Add eggplant to the onion, simmer the vegetables until the blue ones are tender.
3. Transfer vegetable stew in a salad bowl, allow time to cool. Add to them the tomatoes, washed and diced, chopped greens, finely chopped garlic. Season with salt, add vinegar, mix.

Serve the salad chilled; it goes well with meat and chicken.

How to make an eggplant and bell pepper salad

With the arrival of mid-summer, huge mountains of vegetables appear in the markets: purple eggplants, red tomatoes and colorful peppers. These vegetables are not only found side by side in the market, they are good together in various dishes. Here is a recipe for a salad of blue and pepper, and this dish can be tasted right away or rolled up for the winter (increasing the proportions).

Products:

• Eggplant - 1 kg.
• Carrots - 2 pcs.
• Pepper - 3-4 pcs.
• Red onions - 1-2 pcs.
• Garlic - 5-6 cloves.
• Sugar - 2 tbsp. l.
• Vinegar - 2-3 tbsp. l.
• Vegetable oil, salt and pepper to taste (for rolling 0.5 tbsp. Oil for 3 kg of eggplant).

Algorithm of actions:

1. Start with eggplant. Peel the vegetables, boil for 5 minutes. Make transverse cuts, put under pressure. The excess liquid will go away, and with it the bitterness.
2. While the eggplant is under pressure, you can cook the rest of the vegetables. Peel and chop the carrots using a Korean carrot grater. Peel, rinse, cut into strips. Chop the onions into strips.
3. Combine all vegetables, pour vinegar, add pepper, salt, garlic, sugar. Heat the vegetable oil well in a frying pan, pour over the vegetables. Refrigerate for marinating (about 6 hours).

If this salad is prepared for the winter, then it is not necessary to put it in the refrigerator; on the contrary, it should be put in sterilized containers. Additionally sterilize, seal.

Delicious eggplant salad recipe with mayonnaise

New harvest eggplants appear in the middle of summer, hinting housewives that it's time to pick up their favorite recipes or look for something new. Why not make an eggplant salad with mayonnaise with the following quick and easy recipe.

Products:

• Eggplant - 2-3 pcs. for a large family.
• Boiled eggs - 4 pcs.
• White onion - 2 pcs. (more if the family loves spicy foods).
• Vinegar 9% - 2 tbsp l.
• Vegetable oil for frying eggplant.
• Mayonnaise, salt.

Algorithm of actions:

1. Blue and onions should be cut into very thin strips. The blue ones, of course, need to be peeled, washed, cut. Leave salted for a while, drain the released bitter juice.
2. Fry the eggplant strips in portions until cooked in hot oil. Transfer to a plate with paper towels to absorb excess oil.
3. Pour vinegar on the onion at this time and leave to marinate.
4. Cut the boiled, peeled eggs into the same thin strips as the vegetables.
5. Mix vegetables in a deep glass salad bowl (squeeze the onion from excess vinegar). Salt, season with mayonnaise.

Summer with such salads will pass "with a bang"!

Pickled eggplant salad recipe

Summer pleases housewives and households with a rich harvest of fruits and vegetables, encouraging the former to culinary feats, and the latter to tasting them. Eggplants are good because they are delicious both fried and pickled.

Products:

• Eggplant - 1-2 pcs.
• Sweet bell pepper - 3-4 pcs.
• Onions - 1-2 pcs.
• Garlic - a couple of cloves.
• Parsley.
• Vegetable oil - 0.5 tbsp.
• Vinegar 9% (apple cider can be used) - 100 ml.
• Boiling water - 50 ml.
• Sugar - 1 tbsp. l., salt - 0.5 tbsp. l.
• Eggplant cooking salt - 3-4 tbsp. l.

Algorithm of actions:

1. Bitterness must be removed from the blue ones, for this, cut them in half, send them to hot salt water, boil for 5 minutes. Cut the fruits into cubes.
2. Prepare the marinade - you need crushed garlic, chopped parsley, salt and sugar, 9% vinegar and oil.
3. Prepare vegetables. Pepper, peel onion. Rinse vegetables, cut into strips, preferably thin.
4. First send the onions and peppers to the marinade, and then the eggplants. Add chopped parsley, stir gently. Leave to marinate for several hours in a cool place.

Fried eggplant salad

The following salad assumes that the eggplants are pre-fried. So bitterness leaves them, they become a little drier with a tasty crust. The company in the blue salad will be made up of peppers, tomatoes and a sharp little onion.

Products:

• Eggplant - 1 pc. (large).
• Onions - 2 pcs.
• Bulgarian pepper - 2 pcs. (large, juicy).
• Tomatoes - 4 pcs.
• Oil for frying eggplant.
• Wine vinegar - 1 tbsp. l.
• Pepper and salt, herbs.

Algorithm of actions:

1. Traditionally, peel and cut eggplants into circles. Sprinkle with salt, press down with your hand, drain. Rinse, squeeze, fry on both sides in hot oil.
2. Rinse the peeled onions, cut into strips. Rinse the pepper, remove the tails and seeds. In another pan, fry the onion and one pepper.
3. The second pepper is placed raw in the salad. Chop the washed tomatoes.
4. Mix all prepared ingredients together, season with wine (can be replaced with regular) vinegar, oil, salt and pepper. Sprinkle generously with parsley.

The most summer salad is ready!

How to Make Korean Eggplant Salad

The technology of cooking vegetables in Korean became widespread in last years... Carrots were the first to receive this honor, but now there are recipes for eggplants prepared in the traditions of the Country of Morning Freshness.

Products:

• Eggplant - 1-2 pcs.
• Tomato - 1 pc.
• Pepper hot chili- 1 PC.
• Bulb onions - 1 pc.
• Bell pepper- 1 PC.
• Garlic - 4-5 cloves.
• Coriander, basil.
• Soy sauce.

Algorithm of actions:

1. Eggplants, as always, peel, rinse, cut into strips. Salt, crush with your hands, remove the resulting juice.
2. Peel the onion, send it under running water, chop. Peel the pepper, remove the seeds and tails, cut into strips, wash and chop the chili. Wash the tomatoes, cut into cubes.
3. Start frying vegetables - heat up the vegetable oil, first fry the onions, then add (continuing frying) the tomatoes, sweet and hot peppers, at the end of frying, add the eggplants. You can slightly stew vegetables, add seasonings, salt, soy sauce to the salad.

Leave on the stove until it cools down, unless, of course, because of the amazing aromas, you have enough strength to wait for the tasting moment.

Baked Eggplant Salad Recipe

Most often, when preparing eggplants, they are boiled or fried, in the first case it can be watery, in the second, on the contrary, overdried. Baking is ideal. Below is a salad recipe in which the blue ones are prepared in this way.

Products:

• Fresh eggplants - 2 pcs.
• Tomatoes - 3-4 pcs.
• Greens - basil, parsley, dill.
• Sweet bell pepper - 2 pcs.
• Olive oil - 3 tbsp. l.
• Lemon juice - 2-3 tbsp. l.
• Sugar 1 tsp (or slightly less).
• Salt, ground pepper.

Algorithm of actions:

1. Prepare the eggplants (peel, rinse, dry, cut into 2 parts). Rinse tomatoes, rinse and peel peppers.
2. Place all vegetables in the oven for baking. For tomatoes and peppers, 20 minutes is enough, eggplants - 40 minutes.
3. Remove the skin from the tomatoes and peppers, chop finely. Eggplant can be cut into larger pieces. Place the chopped vegetables in a deep bowl.
4. Add salt and sugar to them, lemon juice, olive oil, more herbs.

A fragrant summer salad is ready, it's time to eat!

Delicious warm eggplant salad

Summer always requires fresh vegetables and fruits, but sometimes you want to eat something unusual warm salad, and magic recipes are stored in the world book of cookery. Using one of them, you can create a real gastronomic miracle with your own hands.

Products:

• Beef - 300 gr.
• Eggplant - 1 pc. medium size.
• Carrots and bell peppers - 1 pc.
• Soy sauce (real) - 1 tbsp. l.
• Sugar - 1 tsp
• Vegetable oil (ideally olive oil).
• Oil for frying.
• Lemon juice - 1 tbsp. l.
• Garlic - 2-3 cloves.
• Greens (for an amateur).

Algorithm of actions:

1. Rinse the beef, dry with a towel (paper), then cut into thin strips. Fry in olive oil.
2. Cook the eggplant in the usual way - peel, wash. After slicing, salt, squeeze, allow time for the bitter juice to stand out. Drain it, send chopped vegetables to beef.
3. While the frying process is in progress, you need to prepare the carrots and peppers, peel, rinse, chop (carrots - grated). Send in turn to the pan, first carrots, then pepper.
4. While the roasting process continues, prepare the salad dressing. Mix soy sauce with butter in a bowl, lemon juice, salt, sugar. You can add greens here, you can already in a ready-made salad.
5. Transfer the beef with vegetables to a salad bowl, pour over the dressing, mix. Can be served immediately, can be left to cool and served as a classic - chilled.

Eggplants require preparation - they are bitter, so you need to remove the juice. This is done in several ways: boil it in water with salt and put it on a sieve, salt and leave, then just press it with a press to drain the juice.

Any summer vegetables look great in an eggplant salad - tomatoes, peppers, white and red onions. You can experiment all summer long by adding one or the other vegetables, or even the entire vegetable stock available in the refrigerator.

Eggplants are always good, these vegetables are a great opportunity for gastronomic experiences and experiments that always end with a tasty victory.

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Eggplant is a native of India and Central Asia, where it is called dark-fruited nightshade. And in the southern regions he was presented with a different name - blue. Previously, such fruits were considered exotic, but now they have firmly won the respect and worldwide love of gourmets throughout the earth. Therefore, eggplant salads are increasingly being prepared, the recipes for which are very diverse. It is very easy to choose an option for a specific menu.

General cooking principles

Eggplants are a valuable source of vegetable protein, so it is recommended to include them on the menu as often as possible. The pulp is enriched with macroelements and microelements: phosphorus, copper, cobalt, iron, zinc, manganese. Dishes from this vegetable not only saturate well, but also cleanse the body, strengthen blood vessels and the heart, and have a good effect on the state of the gastrointestinal tract.

Raw the vegetable is not often consumed. Eggplant salad recipes usually involve the use of a pickled, salted, or blanched product. Tomatoes, peppers, onions are companion vegetables that can be found in almost any recipe in combination with eggplants. And in more satisfying options add cheese, meat, eggs.

It is worth considering a few reliable and hostess-tested recipes to make a delicious eggplant salad. It will look dignified on the festive table. Korean-style vegetables, caviar, various flaky options - nothing lingers on it for long.

Korean version

Korean snacks have a pungent taste, they are distinguished by a large number of herbs and spices. They have already firmly taken their place in Russian cuisine, as they are a good addition to warm dishes as a side dish. It is necessary to prepare such a salad in advance, since the blue ones need to be salted for a day, and the finished dish must be insisted. Of the ingredients you will need:

Eggplants are not peeled, cut into long bars lengthwise (the thickness of each is no more than one centimeter). Then they are salted, crumpled by hand and left in an airtight container in the refrigerator for a whole day. After that, the sticks are squeezed out of the juice and fried in hot oil.

Garlic is peeled, chopped together with herbs, salted and kneaded. Peppers are peeled, cut into strips, onions are cut into thin half rings, and carrots are grated on a Korean grater. Mix everything, add coriander, pepper and sugar. But if you don't like the sweet notes in the appetizer, then you can do without sugar. If the appetizer doesn't seem to be very salty, you can add soy sauce. The taste becomes brightest after a day of infusion in the refrigerator.

Fried eggplant

This salad will take less time to cook. Fried eggplant themselves are very tasty, but they turn out to be more tender if you first hold them in salt for at least an hour. Usually bell peppers and various greens are added to the dish, and a special dressing of honey and soy sauce makes the salad unforgettable. For cooking, you need to prepare the following set of products:

Eggplants are cut into strips or cubes, fried in oil and dried on a paper towel. Soy sauce is mixed with vinegar and honey, chopped garlic and ground pepper are added. The blue ones are poured with marinade. Bell peppers are cleaned of seeds and white partitions, cut into strips and added to eggplants along with chopped herbs. This completes the cooking process - you can start tasting the snacks.

With the addition of tomatoes

Blue with tomatoes and garlic can be called a universal snack in Armenian cuisine. According to this recipe, you can cook a universal dish, which is no worse than the one cooked by housewives in Armenia. It is prepared simply from a minimal set of products:

• a pound of tomatoes, eggplants;
• two bell peppers;
• two onions;
• parsley, garlic, vegetable oil, vinegar, pepper, salt - to taste.

The main fresh vegetable is cut into circles, salted and left for half an hour under the lid, then washed and squeezed. Eggplant slices are fried with onion half rings and garlic in oil, cooled. The tomatoes are washed, cut into circles, and Bell pepper- rings. All vegetables are mixed together, vinegar, spices and salt are added to taste. Sprinkle on top with chopped parsley or any other herb. You can serve immediately.

From a similar set of products, you can prepare another unusual dish, which differs in the way it is served. A salad of baked eggplants, tomatoes and peppers goes well with various meat dishes, mashed potatoes, and fish. Hot eggplant salad with tomatoes- this is good decision for cold winter when you want to have a quick snack with something warm. It is prepared from the same ingredients as the Armenian appetizer.

First, the eggplants, along with tomatoes and peppers, are baked in the oven for fifteen minutes. The baking dish must first be greased with oil. Then the peppers and tomatoes are pulled out, and the blue ones are left to cook as much more. Chop the garlic, onion and herbs. The skin is removed from the tomatoes, the peppers are peeled from seeds and cut into cubes. Cut the eggplant pulp into small cubes. All are mixed, seasoned with spices, oil, salt. They are transferred to a mold and sent to a warm oven for another ten minutes.

Serve immediately, sprinkled with chopped herbs on top. You can even serve it straight away in the form, or arrange it on portioned plates.

Peacock tail

An amazing cold appetizer is in demand on the festive table. It is prepared from products that are often already in the refrigerator. Eggplants are stuffed with cheese, decorated with olives and cucumbers - it turns out very beautifully. It is very difficult to resist such a culinary masterpiece. The ingredients you need are the following:

Eggplants are cut into ovals and baked in the oven on a greased vegetable or butter disgusting. Boiled eggs and curds are grated with small holes, chopped garlic, mayonnaise and pepper and salt are added. You should get a homogeneous mixture.

The cucumber is cut into ovals, the pepper is cut into strips, the olives are cut in half. These products are needed to decorate a beautiful vegetable snack. Cheese mixture is spread on eggplant mugs, cucumbers, peppers and olives are placed to form a figure resembling a peacock's tail feather. Then it remains to lay out the appetizer on a serving dish in the form of a lush tail.

Zucchini with blue

This snack is often referred to as a versatile snack.... It can be eaten immediately warm or preserved for the winter. Such a salad is prepared all year round: frozen vegetables will do for winter, and fresh ones for autumn and spring. The appetizer perfectly complements beef, chicken and game dishes. The salad can be cooked very spicy. For him you will need:

All vegetables are cut into strips or cubes. The onions are marinated for twenty minutes in water with the addition of sugar and 9% vinegar. Zucchini cubes are quickly fried in hot oil and placed in a salad bowl. Then the blue ones are fried and added to the zucchini, on top - tomatoes, pickled onions, garlic and herbs. Serve hot or pre-chilled.

Hearty salad options

Eggplant salads are all satiating, but there are options where, by adding certain ingredients, you can get a complete lunchtime snack. For example, a delicious hearty salad with eggs can be seasoned with sour cream, mayonnaise, or natural yogurt. Spoon French mustard will add a pleasant flavor to the dish. But it is better not to use a lot of mayonnaise - it should be replaced with a low-fat sauce. The following products are required:

• two eggplants;
• three eggs;
• bulb;
• French mustard, vegetable oil, vinegar, mayonnaise, sugar, spices, salt - to taste.

The main ingredient is peeled, cut into thin strips and salted. Cut the onion into half rings. The marinade is prepared as follows: sugar, salt and vinegar are dissolved in a glass of boiling water. Pour onion with this mixture, leave under a closed lid. Eggplant pieces are washed under water, wrung out and immediately fried in hot oil. Eggs are boiled and chopped. Mix everything, add mustard with your favorite spices and season with a little mayonnaise.

Another satisfying option involves adding chicken... This salad can serve as the main course for breakfast or family dinner. In winter, it can be prepared from frozen and fried eggplant strips. Mayonnaise is taken as a dressing, but light oil can be dispensed with. The ingredients you need are the following:

• medium-sized eggplant;
• bell pepper;
• chicken breast;
• carrot;
• mayonnaise, spices, herbs, salt.

Eggplant is cut into thin strips, salted for twenty minutes and fried in hot oil. Then they are dried on a paper towel to get rid of excess oil. Grate the carrots and lightly fry together with the chopped pepper. The chicken is boiled, disassembled into long fibers. All are mixed in a salad bowl, spices and mayonnaise are added to taste. Decorate with fresh herbs on top.

It is very easy to choose a recipe for a daily or festive table... Many recipes are suitable for those who follow their figure or observe the fast. At the time of preparation of any eggplant salad, you can experiment: add other vegetables or meat, use different spices. Each time you can create a new flavor combination that will be remembered for its unique aroma.

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