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Eggplant salad with tomatoes and garlic

Eggplant salad with tomatoes and garlic


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I don't know how you are, but when I smell eggplant and baked peppers, I faint. The lust! :))) This is how the other days when I was visiting a friend I couldn't resist not eating a little eggplant salad, freshly prepared. It was different from what I used to do (and here I mean the classic eggplant salad, with mayonnaise or without mayonnaise). So, I made myself at home, so I could eat to my heart's content. :))

Eggplants and tomatoes are baked on the stove, on a special baking sheet. Eggplants can be baked directly on the flame, but the "inconvenience" is a bit big. :)))

They are placed on a wooden bottom, slightly inclined, so that while they cool, the juice drains. Then clean it carefully, so that no piece of burnt peel remains.


The cleaned eggplants are placed on another wooden bottom, sprinkled with salt and left to cool completely, then chopped with a wooden chopper.

Put them in a bowl and mix with oil, little by little, enough to "undo" the eggplant and get a homogeneous paste. Add the peeled and diced tomatoes and crushed garlic. We match the taste of salt and mix.

I wish you good appetite. ;)



You can find the original recipe here.

Prepare the garlic first.

Bake the garlic in a heat-resistant dish for 15-20 minutes at 180 degrees.

We will place the ripe and well drained eggplants on the mincer and we will chop them together with the baked and cleaned garlic.

Put two tablespoons of sweet mustard in a bowl and mix it, dripping a little oil over it, just like mayonnaise, then add sour cream, mix and season with salt and pepper.

Mix the chopped eggplant with sour cream, match the taste of salt and pepper and the salad is ready.

I served it with a little chopped red onion, the children served it simple, it's good anyway!


Eggplant ingredients with garlic and tomatoes:

  • 2 eggplants
  • 1-1.2 kg tomatoes
  • 1 kapia red pepper
  • 2 heads of Romanian garlic & # 8211, meaning milder in taste
  • 1 semi-hot pepper
  • 1 bunch parsley
  • 3-4 basil leaves
  • pepper, salt
  • oil

Heat a frying pan with oil, cut the eggplant into thick slices of approx. 1 cm and brown them on both sides. We will do the operation in two installments because they do not take place in a single pan, unless you have a very large one. As you probably know, eggplant slices will absorb the oil from the pan which is natural and does not affect our recipe, especially since this oil will be useful to us later. If we put a little oil and everything was absorbed, we add more oleaca, so that the eggplant has something to fry. We do the same with the second slice of eggplant. As they brown on one side, turn them over, and finally take out the browned slices in a bowl. No sense in telling you now - I don't wanna ruin the suprise. Waste of time with imperceptible effects.

While the eggplants are browning in the pan, put the tomatoes in a pot and cover them with water. We put the pot on the fire and leave it for 5-10 minutes until we notice that the peel of the tomatoes starts to crack here and there. Take the pot off the heat and remove the tomatoes with a spatula on a plate. Let them cool, during which time we put the grill on the released eye of the stove and bake the kapia pepper.

Peel a squash, grate it and slice it. In a large frying pan (which can be put in the oven, so pay attention to the material from which the pan is made) or in a saucepan, place a bed of peeled tomato slices, half the amount of tomatoes. We give the tomatoes a pinch of salt and a pinch of freshly ground pepper. Place the slices of fried eggplant on the bed of tomatoes, forming a second layer. We leave the preparation in this phase and work on the mujdei.

We clean the garlic, crush it with the press and put it in a bowl. Finely chop the parsley and basil and put them in a bowl over the garlic. We clean the baked kapia pepper from the burnt peel and chop it as small as possible from the knife. We also put it in the bowl. Chop the hot pepper just as finely and place it over the garlic. Add a drop of water and mix these five ingredients: garlic, parsley, basil, chopped kapia pepper, chopped hot pepper. Depending on your preferences, basil and hot peppers can be removed. I like the aroma given by a few basil leaves and a hint of a little hot, not much, but enough to piss a little, for refreshment. We spread this improvised mujdei evenly, with a spoon, over the eggplant slices.

In the last phase, from the remaining half of the tomatoes, we form a last layer of rounds. Add a little more salt on top of the tomatoes. Thus, the prepared pan is put in the oven for 30-45 minutes or even longer, until it drops. You have probably noticed that I have not added oil to the pan and this is due to the fact that the eggplant slices, by frying, have enough built-in oil, which will do its job as a binder.

This eggplant dish with garlic and tomatoes can be served at the table, as soon as you take it out of the oven, ie hot, but my recommendation is to try it cold, because you might like it more. No, amu, I wish you great appetite!


Eggplant and tomato salad

1. In a bowl, dissolve the two teaspoons of salt in a liter of water. Cut the eggplant into thin slices and put them in brine. Leave them for half an hour.

2. Drain them and place them on a paper towel to absorb the water. Sprinkle them lightly, sprinkle with salt, pepper and place them on a tray lined with baking paper and bake for a few minutes or until they turn brown. If you are in a hurry, fry the slices of eggplant greased with oil in a very hot pan or on a grill.

3.Cut the tomatoes in half and place them in a bowl with the ripe eggplant.

4. Rub the garlic a little with oil. Gradually pour the lemon juice, salt and pepper to taste and pour the sauce over the eggplant and tomato salad.

5. Mix gently, sprinkle a few basil leaves and serve immediately.

photo credit: © sarsmis & # 8211 Fotolia.com

Suggestion. For a stronger taste, add a quarter of a teaspoon of mustard seeds to the eggplant and tomato salad.


Eggplant salad with chermoula sauce

I know that the name of this sauce sounds strange to those who do not know it, but a simple search on the all-knowing google we find out about it is a sauce more precisely a marinade used in Arab countries for fish, seafood or vegetables. Chermoula contains garlic, cumin, coriander, olive oil, salt and lemon juice. Depending on the region, other spices can be added.

Apparently it's not complicated at all, I chose to combine it with some grilled eggplant and I'll tell you that something very good came out. A light meal that I served for dinner the other day.

Now is the eggplant season, you have a choice at the market, it is also full of greens that, for me, it was harder for me to find coriander but in the end I found it in pots, I bought it and now it grows green and fresh on the balcony. If you can't find coriander then you can buy berries and grind it at home.

  • 3 tablespoons olive oil
  • 2 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 small bunch of coriander
  • 1/2 bunch of parsley
  • 1 teaspoon lemon juice
  • salt
  • pepper

Wash the eggplant well and cut it into slices of about 0.5 cm. Sprinkle with salt, grease them with a little olive oil and fry them on the grill. You can also choose the option of baking in the oven, it goes faster and all the slices are made at once.

For the sauce, put all the ingredients in the mixer and mix them well. I preferred to chop the greens finely and crush the garlic.

Remove the eggplant slices on a plate, pour the sauce and serve with toast and tomatoes.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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Eggplant salad with oil

Baked eggplant salad recipe with oil and finely chopped onion

Eggplant salad with lemon

Eggplant salad with carrots, tomatoes and onions, prepared with lemon juice and corn germ oil


Grilled eggplant salad with tomatoes, garlic and feta

One of the most delicious salads of the summer. Yes, it's about eggplant salad, baked or grilled. Eggplants are very good, but if you know in which combinations to prepare them, then you will definitely make the most of their season. Speaking of the season, it's a little over and it's over, so run to the market?

Ingredient:
• 1-2 eggs
• 1 & # 8211 2 tomatoes
• 3 cloves of garlic
• 30 g crushed feta cheese
• oregano
• extra virgin olive oil
• half a lemon
• salt and pepper

Method of preparation:

1. Cut the eggplant into thin slices, sprinkle with salt and drain in a sieve.
2. After 10-15 minutes put the slices in a bowl, add olive oil and mix well, carefully.
3. The eggplant slices are browned on the hot grill.
4. When they are ready, put them on a plate, sprinkle with a dressing made of olive oil, garlic, lemon, oregano. In the middle of the salad, place the diced tomatoes and the crushed feta cheese on top.


Eggplant salad is a very popular and tasty appetizer. For this bruschetta recipe, proceed as follows:

1. Bake the eggplant over low heat, on the grill or on a metal plate on the stove. Peel a squash, grate it and put it in a blender bowl. Sprinkle with a little lemon juice so that it does not oxidize.

2. Add 4 tablespoons of olive oil, onion cut into 4 and salt to taste, then mix until the mixture is smooth.

3. Fry the slices of bread, grease them with olive oil, add eggplant salad and a few pomegranate seeds on each slice.

Serve the bruschettas with eggplant salad and fresh pomegranates. It is an eggplant appetizer that goes for any occasion.


Similar recipes:

Eggplant salad with oil

Baked eggplant salad recipe with oil and finely chopped onion

Eggplant salad with lemon

Eggplant salad with carrots, tomatoes and onions, prepared with lemon juice and corn germ oil


Eggplant salad with chermoula sauce

I know that the name of this sauce sounds strange to those who do not know it, but a simple search on the all-knowing google we find out about it is a sauce more precisely a marinade used in Arab countries for fish, seafood or vegetables. Chermoula contains garlic, cumin, coriander, olive oil, salt and lemon juice. Depending on the region, other spices can be added.

Apparently it's not complicated at all, I chose to combine it with some grilled eggplant and I'll tell you that something very good came out. A light meal that I served for dinner the other day.

Now is the eggplant season, you can choose from the market, it is also full of greens, which for me, it was harder for me to find coriander but in the end I found it in pots, I bought it and now it grows green and fresh on the balcony. If you can't find coriander then you can buy berries and grind it at home.

  • 3 tablespoons olive oil
  • 2 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 small bunch of coriander
  • 1/2 bunch of parsley
  • 1 teaspoon lemon juice
  • salt
  • pepper

Wash the eggplant well and cut it into slices of about 0.5 cm. Sprinkle with salt, grease them with a little olive oil and fry them on the grill. You can also choose the option of baking in the oven, it goes faster and all the slices are made at once.

For the sauce, put all the ingredients in the mixer and mix them well. I preferred to chop the greens finely and crush the garlic.

Remove the eggplant slices on a plate, pour the sauce and serve with toast and tomatoes.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.



Comments:

  1. Kadar

    This message, is matchless))), very much it is pleasant to me :)

  2. Vubei

    Yes, the not bad variant

  3. Ordwine

    don't read books ...

  4. Harte

    It not absolutely that is necessary for me. Who else, what can prompt?

  5. Verrill

    I apologize that I can not help you. But I am sure that you will find the right solution. Do not despair.

  6. Kildare

    Instead, the critics write their options.



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