10 salad of eggplant, which will make for a fresh look at a vegetable

1. Salad of eggplant, tomatoes, cheese and nuts

Ingredients

• 2 eggplant;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of soy sauce;
• 1-2 garlic cloves;
• A handful of walnuts;
• 3 tomatoes;
• 150 g of cheese;
• ground black pepper - to taste;
• a few sprigs of chives.

preparation

Cut the eggplant in small cubes and place in a pan with hot oil. Fry, stirring occasionally, about 15 minutes. Pour soy sauce, cook for a couple of minutes and cool.

Crush the garlic and nuts. Slice the tomatoes and cheese in small thin strips. Mix all the ingredients, sprinkle with pepper and garnish with chopped green onions.

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2. Salad with eggplant, bell pepper, pomegranate and sharp-sweet sauce

Ingredients

• 1 eggplant;
• ½ lemon;
• ½ red chilli - optional;
• ½ tablespoon of pomegranate juice;
• 1 clove of garlic;
• 2 tablespoons olive oil;
• salt - to taste;
• 4 cherry tomatoes;
• a few sprigs of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• twigs somewhat mint;
• ½ grenade.

preparation

Make eggplant on several punctures with a knife or fork and place on the laid foil pan. Bake at 200 ° C for 45-55 minutes until the skin is not wrinkled, and the vegetable will not be very gentle.

When the eggplant has cooled slightly, clean it and transfer to a colander. Press lightly on the vegetable that got out excess juice. Then cut it into large cubes in a dish salad.

Mix lemon juice, seeded and finely chopped chilli, pomegranate juice, crushed garlic, 1½ tablespoon of olive oil and salt. Pour half of the resulting filling eggplant.

Place the quartered tomatoes, chopped onion and finely diced peppers. Add the remaining dressing and toss. Garnish with chopped mint salad and pomegranate grains and do not forget the olive oil.

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3. Salad with eggplant and chicken

Ingredients

• 1 chicken leg;
• salt - to taste;
• 1 eggplant;
• 2 tablespoons of vegetable oil;
• 3 eggs;
• ¼ onion;
• ¼ parsley;
• 2 tablespoons mayonnaise;
• 1 teaspoon of tomato paste;
• ground black pepper - to taste.

preparation

Boil the chicken in salted water until tender. Remove the legs and chop the meat into small pieces.

Peel eggplant and cut into small cubes. Put them in a pan with hot oil, and fry podsolite a few minutes until soft. Cook eggs hard boiled.

In the bowl of salad Put the chicken, eggplant, cut into medium-sized pieces of eggs, chopped onion and chopped parsley. Add mayonnaise, tomato paste, salt and pepper, stir and remove the salad in the refrigerator for an hour.

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4. Salad with eggplant in Korean

Ingredients

• 2 eggplant;
• salt - to taste;
• 2 peppers;
• 1 onion;
• 2 carrots;
• 4-5 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 teaspoon of sugar;
• 2 tablespoons of soy sauce;
• 30 ml of vinegar 9%;
• 1 teaspoon seasoning for carrots in Korean;
• a few sprigs of cilantro;
• a few sprigs of basil;
• 1 tablespoon sesame seeds.

preparation

Cut the eggplant thin long strips, season with salt and leave for half an hour. Cut the peppers into thin strips, and onions - semirings. Grate the carrots on a grater for Korean carrot. Crush the garlic.

Rinse the eggplant and toss in a pan with hot oil. Fry, stirring occasionally, about 10-15 minutes. Arrange the eggplant and fresh vegetables in a bowl for the salad.

Add the sugar, soy sauce, vinegar and seasoning for carrots. Mix thoroughly and put 2 hours in the refrigerator. Before serving, sprinkle the salad with chopped herbs and sesame.

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5. Eggplant salad, eggs and tomatoes

Ingredients

• 1 eggplant;
• 1 onion;
• 2 tablespoons of vegetable oil;
• 1 clove of garlic;
• a few sprigs of dill;
• 2 eggs;
• 3-4 cherry tomatoes;
• 1 tablespoon mayonnaise;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut the eggplant into cubes medium, and onions - thin half-rings. Heat the oil in a frying pan over medium heat and gently fry the onion. Then lay out the eggplant to the onion, reduce heat and cook for a few more minutes, until eggplant is lightly browned and softens.

The flat side of a knife crush the garlic and add to the vegetables and fry for another minute. Remove the pan from the heat, put the chopped dill and mix well. When the vegetables are cool, remove them from the garlic.

Boil hard boiled eggs and cut them into large cubes. Cut the tomatoes into quarters. Put the eggs and all the vegetables in a bowl for the salad, add mayonnaise, salt and pepper and stir.

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6. Salad with eggplant, chickpeas and honey-lemon dressing

Ingredients

• 2 eggplant;
• 6-7 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 300 g of canned or boiled chickpeas;
• 1 bunch cilantro;
• 1 red onion;
• 1 teaspoon paprika;
• 1 teaspoon ground cumin;
• 1 teaspoon of liquid honey;
• 1 lemon.

preparation

Cut the eggplant into thin slices. Heat the oil in a frying pan 2-3 tablespoons and place vegetables. Season with salt and pepper and cook, turning occasionally, until they are soft and rosy.

Cut the eggplant slices into quarters. Add to them chickpeas, chopped coriander and chopped onions.

Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a lemon. Season the salad with this mixture and store in the refrigerator for several hours.

You can leave a salad for the whole night or day, then soaked ingredients even better aroma and flavor filling.

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7. Salad with eggplant, chicken, cabbage and sesame dressing

Ingredients

• 1 chicken breast;
• salt - to taste;
• 1 eggplant;
• 4 tablespoons olive oil;
• ½ red bell pepper;
• 3 tablespoons pine nuts;
• ¼ head of cabbage;
• 3 tablespoons sesame seeds;
• 1 lime;
• 3-4 tablespoons of water;
• ground black pepper - to taste.

preparation

Cook the breast in salted water until tender. Cut the eggplant into slices, sprinkle with salt and leave for 20 minutes. Then rinse them and gently squeeze out of them liquid.

Preheat a frying pan 2 tablespoons of oil and fry the slices of eggplant a little on both sides. Put them in the pan, the laid parchment, and bake at 180 ° C about 15-20 minutes until soft.

Cut into small cubes cooled eggplant, breast and pepper. Lightly fry the nuts and chop cabbage.

In a blender, mix sesame, lime juice, 2 tablespoons butter, water, salt and pepper, until a uniform consistency. Put the chicken, vegetables and nuts in a bowl and pour the sesame dressing.

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8. Eggplant salad, canned fish and celery

Ingredients

• 1 eggplant;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 celery;
• 2 tablespoons of lemon juice;
• 250 g of canned salmon;
• 1 bunch of lettuce;
• 150 g of cherry tomatoes;
• 1-2 tablespoons of mayonnaise.

preparation

Cut the eggplant medium cubes and place in a pan with hot oil. Sprinkle with salt and pepper and fry, stirring occasionally, about 10 minutes.

Diced celery pour lemon juice. Slightly pink salmon fork crush, previously drained liquid. Coarsely chop the lettuce and tomatoes, cut in half.

Put all ingredients in a bowl for the salad, add mayonnaise and mix well.

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9. Warm salad with eggplant and tomatoes

Ingredients

• 2 eggplant;
• salt - to taste;
• 3 tablespoons olive oil;
• ½ teaspoon whole cumin;
• 1-2 garlic cloves;
• 2 tomatoes;
• ½ teaspoon ground red pepper;
• ½ cilantro beam;
• ½ lemon.

preparation

Cut the eggplant into small cubes. Put them in a colander, salt, stir and leave for half an hour. Then dry with a paper towel vegetables.

Heat the oil in a frying pan, and put the eggplant. Cook, stirring occasionally, until they soften. Add the cumin, crushed garlic and red pepper and cook a few more minutes.

Put in a pan the chopped tomatoes into small cubes, mix and cook for a few minutes. Remove from the heat and reload the vegetables in a bowl for the salad. Add chopped cilantro, lemon juice and salt.

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10. Spicy salad with eggplant and mushrooms

Ingredients

• 1 eggplant;
• salt - to taste;
• 500 g mushrooms;
• 2 tablespoons of vegetable oil;
• 3 garlic cloves;
• ¼-½ teaspoon ground ginger;
• ground black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

preparation

Thick slices of eggplant put in a pot of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

The same cubes chop mushrooms and fry in hot oil until golden brown. Connect the cooled mushrooms and eggplant. Add the chopped garlic, ginger, pepper, salt, mayonnaise and mix.

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see also

• 15 unusual vegetable salads →
• 10 original salads with fresh tomatoes →
• 15 interesting salads with fresh cucumbers →