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Eggplant salad with tomatoes and garlic

Eggplant salad with tomatoes and garlic



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Bake the eggplants either in a baking tray or on a plate on the stove's eye. Bake them well on all sides, then put them to cool for 5 minutes. Peel a squash, grate it and squeeze the juice. When they are cold, chop them with a small wooden knife.

We wash the tomato and cut it into cubes. We clean and grind the garlic. Rub the chopped eggplant with the energetic oil. Add the diced tomatoes and garlic and incorporate them. Season with salt, and finally add the dried parsley.

Simple and good!


EGGPLANT SALAD WITH MAYONNAISE

I like to feel the natural smell of ripe eggplant in the kitchen. It is a big disadvantage of the fact that you live in an apartment and you will smoke without a doubt, and at the same time you do not have at hand that rustic grill that gives the eggplants an irreplaceable taste and aroma, but even so, you have a maximum satisfaction when you enjoy a fresh eggplant salad with mayonnaise.

ingredients:

  • 1 raw yolk
  • 1 teaspoon mustard
  • 150 ml. oil
  • 1 tablespoon lemon juice

I bake the eggplant most of the time in the oven due to the fact that I'm sure they are cooked very evenly, but this time I wanted to get closer to the grill in nature and I baked them on a "hob" that has a few decades and it seems that it will last another three generations.

I previously cut the leaves next to the tails, wiped them very well and gave them a sting at the bottom with a knife. Not long ago I found out this "secret" that seems to prevent the eggplant from exploding while baking, thus allowing the steam inside to be evacuated.

I put them on the stove with the fire from the maricel stove and keep them under observation so that I can turn them quite often on each still unripe side.

In the meantime, I start making mayonnaise. I put a raw yolk and a teaspoon of mustard in a bowl, I homogenize them with a spoon and I start to patiently add a drizzle of oil, stirring constantly. For the core amount of eggplant I have, I estimate that I get about three or four tablespoons of mayonnaise. Season with a little salt and add a tablespoon of lemon juice.

Of course I don't forget the eggplants on the stove and I take another look from time to time. It looks as if burned badly but don't be scared, beyond this shell is the flavor of the core that I will prepare.

I put them aside and let them cool down a bit, so that they don't burn on my fingers. It is very important not to catch a cold because then we will not be able to easily peel them. I take a wooden spoon and open them along so that I can pull the beautifully cooked pulp from top to bottom with the spoon. I also remove the remains of burnt shells that escaped me and let the eggplant thus obtained cool on a slightly inclined shredder, in order to drain the leftover juice.

When they have cooled enough, finely chop them using a wooden spoon and move them to a bowl to rub them a little with 4 tablespoons of oil.

Add salt, add 3 tablespoons of mayonnaise and chopped onion very, very finely.

Many people prefer eggplant salad with garlic, I personally tried it, but unfortunately this combination is not to my taste. You can also add parsley, more lemon juice, whatever you think is suitable for this dish and you will like it.

I'm crazy about eggplant salad with mayonnaise and a little onion. It can be without, so simple…, if it has slices of tomatoes close, it's perfect!


Eggplant salad & # 8211 new recipe

Dear ones, I worked more on the weekends than on any of the days of last week. That's how was ment to be. The good part is that I chose ten recipes for the blog, recipes that you will also benefit from. One of them is without meat (last week I decreed two days without meat every week, it went well, we still do) and it's with eggplant. Fat eggplant with a thin skin and a lot of core. You have to bake them on the grill for flavor. The grill with embers is better than the one with gas, in that sense, but it's good anyway. Once the eggplants are ripe, clean them and let them drain a little.

Bake some garlic. For half a kilogram of eggplant, you need 70-80 grams of baked garlic.

Chop the eggplant together with the garlic (no, it's not oxidized, so is the garlic clove, green on top).

Mix two tablespoons of sweet mustard with three tablespoons of thinly poured oil and two tablespoons of sour cream or yogurt. Season with salt and pepper. This is also a kind of eggless mayonnaise.

Mix the eggplant with mayonnaise. Great taste from baked garlic (resembles the taste of baked corn), mustard jam, sour cream flavor.

Then toast and tomatoes from the garden, juicy and fleshy, sweet as melons.


Eggplants and tomatoes are baked on the stove, on a special baking sheet. Eggplants can also be baked directly on the flame, but the problem 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.

  • If necessary, soak your hand in cold water from time to time.
  • If the eggplant has large seeds or hard parts, remove it.

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 them with oil, little by little, so that the eggplants are dissolved and a homogeneous paste is obtained. Add the peeled and diced tomatoes and crushed garlic. We match the taste of salt and mix.


  • 1 kg eggplant (3 medium eggplant)
  • 150 g sour cream (I used a weak sour cream, 12% fat)
  • 2-3 cloves of garlic
  • 3 tablespoons of olive oil
  • salt to taste

Bake the eggplants, clean them, let them drain and chop them finely with a knife. If you have frozen, drain them directly and then chop them.

*It is very important that the eggplant is well drained, otherwise the juice will not be left in the salad and will taste better.

While the aubergines are draining, in a bowl, grind or put on the small grater the 2-3 cloves of garlic, mix them with salt, olive oil and sour cream.

Mix well, put the mixture over the chopped eggplant and mix.

Decorate the salad with fresh parsley and serve with toast. We ate it with rye bread with flax and tomato seeds. Delicious, good appetite!

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1. Place the eggplant on a grill and bake evenly on all sides until soft. After they are baked, let them cool so that they do not burn on our fingers when we remove them from the burnt peel.

We also put the tomatoes on the grill, bake them and when they are ready we clean them of the burned skins.

2. Salted eggplants and tomatoes are salted and left to drain for an hour in a larger strainer or on an inclined shredder.

4. Once drained, finely chop the eggplant and tomatoes or blend. I like this salad more rustic so I chop the eggplant and tomatoes from the knife. Add little by little oil (two tablespoons of oil in total) and rub slowly until smooth. Add the chopped onion and mix again. It is not mandatory, but I like to chop and add 2-3 cloves of garlic to the salad. It tastes and matches the salt.

If the habit requires mayonnaise, it can be added according to everyone's taste, but traditionally, the eggplant salad with ripe tomatoes is not made with mayonnaise, being a salad of more mioritic origin where mayonnaise did not find its place.


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.


Simple eggplant salad ingredients & # 8211 fasting recipe

  • 1 kilogram of eggplant
  • 150-200 ml. of sunflower oil
  • 1 small onion, very finely chopped
  • salt
  • la lemon juice (optional, but highly recommended)
  • if you really want to, go with a clove of garlic

How do we choose eggplant to get a lighter eggplant salad?

The extremely simple recipe that follows is based on the property of eggplants to form an emulsion in combination with oil. Theoretically, eggplants can form an emulsion in which the oil intake is up to 1: 1, but this requires a fairly high spin speed and I do not think anyone wants a preparation with so much oil. The idea is that, in fact, ripe eggplant behaves to a great extent the same as egg yolk, forming in combination with oil a substance similar to mayonnaise. It's just that obviously this "mayonnaise" will be 100% vegetable.

I understand that people are particularly interested in getting a lighter salad. The higher the amount of oil incorporated in the ripe eggplant and the more we mix / mix, the lighter the color of the preparation obtained. You don't necessarily need mayonnaise and in no case you need powdered milk, as I understood that it is still customary to add it to eggplant salad to whiten it. Anyway, it's not white, it's a light brown-green.

For a good and light eggplant salad, it is good to choose medium-sized eggplants, not very strong. Very hard to touch eggplants are unripe, so they will contain a larger amount of nicotine. Even nicotine, eggplant being a tobacco-related plant, which I also wrote about in article about eggplant published in 2012. The perfect eggplants for cooking give in easily to finger pressure, without being soft and wrinkled, have a shiny shell and as few seeds as possible inside.

How do we know which eggplants have fewer seeds inside?

I also found out about this not so long ago, in an article written by Mircea Banu on Adrian Hădean's website. It seems that eggplants have sex, which can be determined by the portion of brown-gray skin at the tip. Those with a small, round button at the top are male and those with an elongated portion are female. You can identify both types in the image below. Well, female eggplants have more seeds and implicitly less meat. And as the seeds concentrate the largest amount of alkaloids in the plant, the eggplant girls will be even more bitter, so it is better to avoid them.

I was pretty skeptical at first but know that this weird thing with eggplant sex is practically proven and proven.

Preparation & # 8211 preparation of eggplants

1. I prefer to bake eggplant for salad in direct contact with a hot or flame surface. They can also be baked in the oven, but they will no longer have the excellent taste of smoke, which we like so much. Other methods of baking eggplant can be found here. Don't forget to prick the eggplants before baking them, because otherwise the steam accumulated inside could make them explode, causing unwanted accidents. I bake them on the hot grill and turn them from side to side until the core is very soft.

2. As it cooks, place the eggplant in a sieve suspended above a bowl and lightly cover with a lid or foil. The water contained in the eggplant will drain into the collecting vessel and the steam will make the peel come off easily.

3. Once they are all cooked, peel the eggplant, preferably while they are hot. The simplest, we dig the core out of the shell with a spoon.

4. Here are the baked and cleaned eggplants, drained in a plastic sieve. It is important to drain the juice well, it can be bitter and astringent, negatively affecting the taste of eggplant salad.

5. Once drained well, chop the eggplant as small as possible. I use a ceramic knife for this, just because I don't use it for anything else. Any stainless knife is just as good, because if it's stainless it means it doesn't oxidize. Not even in contact with eggplant. If you want, you can put the eggplant in the blender, lately many prefer to do so. I prefer the classic version, I like to have a little texture in the eggplant salad.

Preparing the salad

5. Once the eggplants are cooked, chopped and cooled (at room temperature), transfer them to a bowl. We start pouring the oil into a thin thread, like mayonnaise, while stirring constantly with a wooden spoon. Or with the mixer, if we hurry, it works quickly and well with the mixer.

7. As more oil is incorporated into the ripe eggplants, we will notice how an increasingly creamy and lighter paste is formed. When do we stop? Well, when we think that's enough! As I said, we can add more or less oil, according to preference. It is important to add it gradually, in a thin thread. And let's not stop mixing / mixing vigorously, because eggplant salad can be cut, just like mayonnaise.

8. Finally, we get a fine paste, well emulsified and quite light in color. Season the salad with salt and pepper to taste and I always add the lemon juice. This also helps, both to obtain a lighter color and to taste. Such an amount of oil is quite difficult to swallow without some acid, and some prefer to add mustard.

9. So garlic or onion in eggplant salad? This time, I just put onions, a small one, finely chopped. I mixed well and tasted once more, I added some more salt. if you put garlic or both, there is nothing wrong with it, it is important that you like it.

Serve simple eggplant salad

Before serving the salad, I transfer it to a clean bowl, cover it with cling film and refrigerate it for at least an hour. If it's cold, the salad becomes firmer, more consistent. It can be served as such or it can be used to fill various vegetables with it (tomatoes, peppers, etc.).