Recipe for eggplant tomato and sweet pepper salad. Eggplant salad
Prepare all the necessary ingredients according to the list, after which you need to deal with the eggplants. So, wash the eggplants and dry them, cut off the tails on both sides, then cut the blue ones into fairly large bars. If you are sure that your eggplants are not bitter, immediately proceed to the next step, otherwise sprinkle them with salt and leave for 15-20 minutes alone, then rinse and dry.
Remove seeds from sweet peppers and remove internal membranes. Cut the pepper into not very large strips.
Peel small carrots and onions, wash and dry the vegetables. Cut the carrots into slices, chop the onion into half rings. Set the vegetables aside for now.
Wash and dry ripe juicy tomatoes, cut out the place where the stalk grows, cut the tomatoes themselves as desired. Place all prepared vegetables, except eggplants, in a saucepan.
Fry the eggplants separately in a third of the vegetable oil. Place the fried eggplants in a saucepan with the vegetables, add the rest of the oil, add salt and sugar. Stir and cook the salad, covered, for 25 minutes, the heat should be medium.
At the end of cooking, add vinegar and pressed garlic to the pan, stir and heat for a couple more minutes.
Place the salad in sterile jars, seal and cool under a blanket for 24 hours.
Published: November 13, 2015
Posted by: mayusik89
Calories: Not specified
Cooking time: Not specified
We bring to your attention a wonderful light summer salad. Although until late autumn, while we are able to buy fresh tomatoes and eggplants, we can delight our family and guests who suddenly drop by for dinner. It cooks quickly, so no one will be able to catch the hostess by surprise. In just 15-20 minutes you will have time to prepare it. We assure you that eggplant salad with tomatoes and bell peppers will become a regular guest on your table.
Ingredients:
- large eggplants – 1 piece;
- sweet bell pepper – 2 pieces;
- onions – 2 pieces;
- fresh tomatoes – 4 pieces;
- vegetable oil (for frying) – 20-30 ml;
- fresh parsley, cilantro - half a bunch;
- wine vinegar – 1 tablespoon;
- salt, ground black pepper - to your taste.
Step-by-step recipe with photos:
1. Wash the eggplant, remove the tail and cut into half circles. Lightly salt and leave for 20-30 minutes (the eggplant will release a little juice and remove excess bitterness). Heat vegetable oil in a frying pan, fry eggplant pieces in it, after rinsing it under running water to remove salt.
By the way, it also turns out very juicy and is especially recommended for lovers of Italian cuisine.
2. Cut the onion into half rings. 
Chop one bell pepper into thin strips. 
3. Also heat the oil in a frying pan and fry the peppers and onions. Cut the second pepper into strips and place fresh in a salad bowl. Place cooled fried onions, eggplant and peppers here.
4. Cut the tomatoes into beautiful medium slices, place them in a common bowl with the salad, add salt and pepper to your taste. Pour in wine vinegar, you can add a little more vegetable oil, although there should already be enough of it, due to the fact that during frying the vegetables absorbed a certain amount, here proceed to your taste (some people like their salad drier, others - it’s more oily).
5. Finely chop the fresh herbs and sprinkle it over the eggplant salad with tomatoes and peppers, mix and serve.
We also suggest you prepare this one, it turns out very juicy, try it.
Adviсe:
For a more beautiful salad, take bell peppers of different colors (for example, one red, the other green);
- the salad is ideal for any meat dish, especially barbecue;
- you can add a little chopped garlic to your taste, it will turn out even more fragrant;
- for those who do not respect fried food, the option of baking vegetables in the oven is suitable. Bake the onions, peppers and eggplants whole, and then cut into pieces. And if you are going on a picnic, then while the barbecue is preparing, bake the vegetables on a grid and quickly prepare a hot salad.
Eggplant tends to go well with other vegetables. The result of one of these combinations is a salad with eggplant and tomatoes. This assortment will be suitable for consumption immediately after preparation, and can also be sealed in jars for the winter. This set is perfectly complemented with carrots, garlic, onions, and peppers. Eggplant can harmonize with spices, these can be basil, parsley, coriander, cumin, ground ginger, the main thing is not to overdo it.
The usefulness of a salad with eggplants and tomatoes depends on the components included in it. The main ingredient – eggplant – is good for the heart and blood vessels. Tomatoes have a positive effect on metabolism throughout the body. Onions and garlic, being natural antibiotics, can fight colds and upper respiratory tract diseases. Carrots are good for vision. By eating a portion of this salad, the body is saturated with a small dose of nutrients and microelements.
For people with an individual allergy to a certain vegetable, it is better to exclude it from the list of ingredients. The salad will be prepared according to the same steps and the storage process will not be affected by the absence of one component.
Salad: eggplant, tomato, garlic.
Eggplant salad with tomatoes and garlic is very tasty. The vegetable mix has a pleasant salty taste with garlic bitterness. 
Preparation steps:
You can serve it immediately, but those who want to preserve this mixture for the winter should put it in jars and sterilize it for 15 minutes. Take it out, seal it and wait for it to cool. Only then put it in the pantry.
Salad: eggplant, pepper, tomato, carrot
Carrots can add natural sweetness to a standard eggplant salad with tomatoes. Thus, we get the salad: “Eggplant, pepper, tomato, carrot.”
Preparation steps:
Armenian salad recipe with eggplants and tomatoes
Armenian cuisine is famous for its diversity and unusualness. Dishes made from such recipes turn out to be exquisitely savory. Therefore, you should not ignore the recipe for eggplant salad with tomatoes using their technology. This description provides for eating the salad immediately after preparation. If you want to close this masterpiece for the winter, then the finished vegetable mass should be placed in jars and sterilized for 15-20 minutes.
Preparation steps:
The recipe for a salad of tomatoes and eggplants for the winter can also be diluted with zucchini, celery, walnuts, and horseradish. Do not forget to add vinegar to the ingredients, otherwise the provisions will be susceptible to breakdown. Bon appetit!
Video recipe for autumn eggplant and tomato salad
