An original salad of fried eggplant with onions and tomatoes is a dish for a festive or everyday table. Step-by-step recipe with a photo. Video recipe.
Eggplant is the most "convenient" vegetable for preparing all kinds of dishes, like summer salads, snacks, main courses and winter preservation. Any food with it turns out to be spicy and with a pleasant taste. The peculiarity of eggplant is that it is harmoniously combined with many products, spices, herbs. Depending on the selected spice, the vegetable is obtained with a new original taste. Today I propose to prepare a salad of fried eggplant with onions and tomatoes. Fresh tomatoes with fried blue and onions are an unusual combination of products, while the dish turns out to be fresh, juicy and nutritious at the same time.
The peculiarity of this dish is that the salad can be served both warm and chilled. For a cold snack option, the fried vegetable must be completely cooled, and then combined with chopped tomatoes. If you want to favorably set off the taste of the food, then add crushed nuts to the dish. They blend harmoniously with every ingredient in the dish. A meal can be an independent dish for a hearty, but easy for the stomach, evening meal. It can also be consumed in the morning as a nutritious breakfast that will fill you up until lunchtime. And at lunchtime it can be served with any side dish, for example, boiled potatoes, rice, meat or fish.
- Caloric content per 100 g - 96 kcal.
- Servings - 2
- Cooking time - 30 minutes, plus half an hour if you need to soak the eggplant
Ingredients:
- Eggplant - 2-3 pcs.
- Tomatoes - 2-4 pcs. depending on the size
- Greens - a bunch
- Onions - 1 pc.
- Vegetable oil - for frying and salad dressing
- Salt - 1 tsp or to taste
Step by step preparation of fried eggplant salad with onions and tomatoes, recipe with photo:
1. Wash the eggplants, cut off the tails and cut into bars. Eggplants usually require prior preparation to remove bitterness. However, vegetables are not always bitter. For example, young small fruits do not contain bitterness. But in large and overripe blues, bitterness is probably present. Then season the sliced eggplants with plenty of salt and leave for 30 minutes. Then rinse with running water and pat dry with a paper towel.
2. Peel the onions, wash and chop finely into half rings.
3. Heat vegetable oil in a skillet and add onion. Saute it over medium heat until light translucent.
4. Place the sliced eggplants in another skillet with heated vegetable oil.
5. Cook the onions and eggplants, stirring occasionally. Season them with a pinch of salt and black pepper if desired.
6. Combine eggplant and onion in one pan, stir and fry together for 3 minutes.
7. Place the fried eggplant in a bowl. If you are preparing a cold dish, then leave the eggplant to cool, if it is warm, cook the salad further.
8. Wash the tomatoes, dry with a paper towel, cut into wedges and send to the eggplant bowl.
9. Wash greens, dry, chop finely and add to the dish. Cilantro or basil is a good choice for greens.
10. Season the food with vegetable oil and stir. Serve the prepared salad of fried eggplant with onions and tomatoes.
See also a video recipe on how to make a salad with fried eggplant.
