Eggplant salad with peppers
Grease a pan with oil, place the vegetables and greased with oil and put in the preheated oven. They come back from time to time.
When they are ready, put them in a pot, add a little salt on top, cover and leave until they cool.
When the vegetables have cooled, clean them, then chop them finely.
Peel an onion, wash it, then finely chop it and add it over the vegetables.
Peel the garlic and grind it, then add it over the vegetables.
Make mayonnaise from yolk, mustard and oil. Add over vegetables, season with salt to taste and mix.
Marinated eggplant salad with pepper dressing (fasting)!
The best eggplant salad: delicious, spicy, easy and quick to prepare! We recommend you try it!
-30 ml of apple cider vinegar or balsamic vinegar
-dill and fresh coriander - to taste (or other greens, which you like).
METHOD OF PREPARATION:
1. Remove the ends of the eggplants and cut them into cubes.
2.Prepare the marinade: put the sugar, salt, water, oil and vinegar in a saucepan. Mix very well so that the salt and sugar dissolve. Then put the obtained composition on the fire and bring it to the boil.
3. Finely chop 5 cloves of garlic with a knife or pass them through the garlic press. Add them to the hot marinade. Stir.
4. Pour the marinade over the eggplant. Mix them from the bottom up and let them marinate for 20-25 minutes. It would be good to mix them from time to time.
5.Prepare the dressing: peel the bell peppers, seeds and ribs. Cut them into pieces.
6.Cut the hot pepper into slices or pieces (adjust the amount to taste).
7.Put the pieces of sweet pepper and hot pepper, a clove of garlic and the washed and dried greens (dill and coriander) in the blender jar. Pass them to the crumb stage.
8. Spread the marinated eggplant on a tray lined with baking paper.
9. Bake them for 30 minutes in the preheated oven to 180-185 ° C. Then let them cool a bit.
10. Transfer the baked eggplant to a deep bowl. Add the pepper dressing and mix carefully. If necessary, add more salt and oil.
11. Allow the eggplant salad to cool completely, then refrigerate for 2-3 hours.
Eggplant salad with peppers and ripe tomatoes, Baba ghanoush or Abagannuc
Abagannuc or baba ghanoush is a popular dish in southern Turkish cuisine. Grilled eggplants retain the delicious aroma of smoke. There are so many versions of this dish, but it seems to be the best! Slightly sweet and spicy, it can be served as such, garnish or as a salad, cold or hot. And with a fresh crispy bread, or some baguettes or with a feta cheese
- 1 kg of eggplant
- 500 grams of red bell pepper or capsicum
- 500 g tomatoes
- 3-4 cloves of garlic
- Lemon juice
- 50-100 ml of olive oil
- 2 bundles of parsley
- Salt pepper to taste
Step by step method
First, grill the eggplant, peppers and tomatoes. Let them drain in a stainless steel or plastic sieve, cut the eggplant and peppers to 3-4 cm and the tomatoes into cubes.
Put the oil in a pan, add the finely chopped garlic and let it harden a little. Add the tomatoes and peppers, cook for another 3-4 minutes to get color.
Add the eggplant, lemon juice and taste. Cook over low heat until reduced and we get the consistency of a zacusti. Mix lightly so as not to crush the eggplant too much. At the end we add the parsley and it is only good to serve!
Greek Eggplant Salad with Peppers
Greek eggplant salad with peppers
Greek eggplant salad with peppers it's a salad I make all year round. In the winter, canned vegetables prepared during the summer & # 8211 baked eggplants in a jar and baked peppers in a jar are very helpful.
It is an easy to prepare and very tasty fasting salad !! It can be served as a snack but also as a main course on a fasting day. It goes very well served with whole olives and toast.
Worth a try !!
Greek eggplant salad with peppers ingredients
500 g ripe eggplant
a clove of garlic
a capsicum, baked
Eggplant salad with cucumbers and sweet peppers!
This salad is a very successful combination of vegetables. In winter it will wonderfully diversify your daily menu. You can serve it with pasta, meat, potatoes, etc. Although it is very easy to prepare, it is a real delight! Therefore, we recommend that you complete your culinary "piggy bank" with the recipe of this extraordinary salad.
-700 g of sweet peppers (preferably tomatoes)
From these ingredients we obtained 3 liters of salad.
If you have 70% vinegar essence and want to dilute it, you can do the following:
1.Dilute 10 ml of 70% vinegar with 70 ml of cold water, ie use one part vinegar and 7 parts water.
2.Dilute 2.5 teaspoons of 70% vinegar with 100 ml of cold water = you will get 100 ml of 9% vinegar.
METHOD OF PREPARATION:
1.Cut the eggplant into pieces. Put them in a suitable bowl, sprinkle with salt and let them rest for a while. Then drain the liquid, which they released. Wash them well and squeeze them with your hands.
2.Cut the cucumbers and sweet peppers into pieces.
3. Pass the pulp of the tomatoes, removing their peel: either pass them through a grater or pass them through a juicer.
4.Cut the onions into crescents or crescents.
5. Pour the tomato pulp into a large saucepan. Put it on a moderate heat and bring it to the boil.
6. As only the tomato pulp will boil, add the onion to the pan. Stir and simmer for 5 minutes.
7. Add the cucumbers, eggplants and sweet peppers to the pan. Stir.
8. Bring the composition to the boil, then simmer for 20 minutes under the lid, stirring frequently.
9.Then add salt, sugar, oil and vinegar. Stir. Boil the salad for another 5 minutes on low heat. Taste it and, if necessary, add more salt or sugar.
10.Transfer hot salad into sterilized jars, sealing them with sterilized lids.
11.Turn the cans with the lids down and cover them with a warm blanket until they cool completely.
Extra Deep Fill sandwich toaster
Casserole for vacuuming food 1.8 L
Food vacuum FFS017X-01, dry / wet vacuum
Proca Constanta, November 27, 2013
Manolovici Eugen (Chef de cuisine), February 10, 2013
constanta proca (Chef de cuisine), June 25, 2011
Your salad is very good, congratulations!
constanta proca (Chef de cuisine), June 5, 2010
constanta proca (Chef de cuisine), May 12, 2010
Roxa, please use this language in your family, not on the site. Nobody forces you to prepare this recipe if you don't like it, but you can make comments within the limits of common sense.
Doina Varga (Chef), March 13, 2010
Dear friend, I will not respond to your comments for a while. I often like to joke, but from here to being accused of both is a long way. If you have any questions about the recipe, please send me a private message. Thank you in advance.
constanta proca (Chef de cuisine), February 17, 2010
panseluta (Chef de cuisine), February 9, 2010
interesting recipe. but I will cook the peppers and the related oil I will put it in the salad. I think that the heat-processed oil is healthier than the raw one. the difference in taste is minor. but this in summer. congratulations again for the recipe
mariana scarlat (Chef de cuisine), February 8, 2010
I really like salads! And that's very good!
dicarmencitta1957 (Chef de cuisine), January 5, 2010
Doina Varga (Chef), October 12, 2009
Of course I don't have to drain the water in the blender, but that's how my husband likes it. :) Peppers can be cooked, but it's another recipe. This is with fried peppers.
kok miori (Chef de cuisine), October 11, 2009
The salad looks very nice and I have a question: Why put the onion in a blender, not better to chop it by hand because it leaves water? I have a proposal for peppers instead of frying them in poached oil to bake them in the oven and they come out as good as fried in oil.
Eggplant salad with peppers and mushrooms
Bake the eggplant. We clean them while they are hot (left to peel for a long time) and let them drain.
Bake the peppers and clean them of the skin, back and seeds. Allow to cool and finely chop.
In a saucepan melt the butter and put the finely chopped onion with two tablespoons of water. Let it soften and add the drained and chopped mushrooms.
Leave until all the liquid has evaporated and remove from the heat.
We make mayonnaise from an egg. a little salt and 200 ml of oil. I'll make it in seconds with the blender. You can prepare it according to the usual method.
Put two of the eggplants in a bowl and mix well with 50 ml of oil. Add the other eggplant that you chop with the eggplant knife (I also like to feel the seeds in the salad), the peppers and the well-cooled mushrooms, together with the mayonnaise and mix lightly. Season to taste with salt and pepper, add a little garlic powder and let cool slightly.
Serve with fresh bread and tomatoes.
Eggplant salad with onions, tomatoes and bell peppers for the winter & # 8211 a salad made from fragrant, tasty and healthy vegetables
Vegetable salads are tasty and very healthy. I eat a lot of salads in the summer, but for a few years now I have been preparing vegetable salad in a jar for the winter. Below is one of my favorite recipes. I recommend you try it today.
- 2 kg eggplant, 1.5 kg tomatoes
- 1.5 kg bell peppers, 1 kg onions
- 150 ml of sunflower oil, 100 gr of sugar
- 70 g of salt, 4 cloves of garlic, 100 g of fresh herbs
- 1 parsley root, 1-2 hot peppers, 1/2 teaspoon coriander
Method of preparation:
Wash and clean the vegetables. Cut the eggplant into ring tips. Cut the bell peppers, onion and parsley root into strips. Put the tomatoes in a blender or meat grinder.
Chop the fresh herbs, garlic and hot pepper.
Pour all the sunflower oil into a saucepan. Fry the onion and parsley root. Add the tomato puree and eggplant. Let the vegetable mixture boil. Add salt and cook the salad for 15 minutes.
Then add the bell peppers and cook the vegetables for another 10 minutes. Finally, add the chopped herbs, hot pepper, garlic, salt, sugar and coriander. Reduce the temperature of the fire and leave the pan on the fire until the vegetables soften.
Then put the hot salad in sterilized jars. Thread the caps tightly. Turn the jars upside down, cover them with a blanket or a thick towel and let them cool slowly overnight.
The next day, after the jars have cooled completely, store them in a dark and cool place, preferably in the cellar or pantry. Have fun with your loved ones and increase your cooking!
Wash the eggplant and wipe with a towel. Place a grill over the flame. Place 2-3 eggplants so that it stays above the fire. Bake the eggplants for 20-25 minutes, rotating them on all sides.
Remove the eggplant from the heat and place in a container with a lid. Condensation will soften the eggplant and help the eggplant peel more easily. Leave the eggplant covered for 20 minutes.
Put an eggplant on a chopper. Cut the tail and then along the eggplant.
With a wooden or plastic spoon, lightly grate the pulp. (it is advisable not to use metal tools because they will oxidize the eggplant and it will blacken).
Place the cleaned pulp on an inclined shredder to ensure drainage. Allow to drain for at least 6 hours.
Chop the eggplant with a plastic or wooden knife until they become fine in the form of a paste.
In a bowl, place the chopped eggplant and season with salt. Add sunflower oil in small portions until the eggplant reaches a pleasant consistency. Tastes. Mix the oil well with the eggplant. You can use the mixer for faster mixing.
When the eggplants lighten in color, it means they are ready. Finely chop half an onion and add to the eggplant salad (optional).
You can also add finely chopped red onions as a decoration. Serve with toast.
Recipe video EGGPLANT SALAD lower:
Simple eggplant salad & # 8211 fasting recipeServings 6 / recommended portion = 100 gr.
Simple eggplant salad & # 8211 fasting recipe & # 8211 without mayonnaise, list of ingredients and preparation explained in steps, number of calories for eggplant salad.
I don't think there is a salad in the Romanian recipe more beloved than the eggplant salad. During the long summer, the smell of ripe eggplant is insinuated in the households, a sign that someone is planning such a delight. Next to or inside the tasty Romanian tomatoes, with bell peppers or simply on slices of good bread, I think that summer has a few more delicious things to offer.
No wonder such a beloved recipe has developed all sorts of variations. We have a simple eggplant salad, without mayonnaise, the one we will talk about today and which is also my favorite. But we also have mayonnaise (which my daughter prefers). We have onion salad and eggplant salad with garlic or even like both. Finally, below you will find other eggplant salad recipes, published earlier.
OTHER EGGPLANT SALAD RECIPES
Any of the above links you will access, you will discover, therefore, another interpretation of the salad. Still, though, I say let's focus on the simple eggplant salad recipe, without mayonnaise.