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 fresh. Step-by-step recipe with a photo. Video recipe.
Eggplants are 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 lovers of lean food. In this recipe, eggplants are fried in a pan, but you can bake them 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
- Onions - 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 is 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.
8. Season salad of fresh tomatoes and fried eggplant with salt and vegetable oil and stir. Serve it to the table immediately after cooking or, if desired, pre-soak it in the refrigerator for 10 minutes.
See also a video recipe on how to make an eggplant and tomato salad.
