I like dehydrated tomatoes preserved in oil so much that I have introduced them in many salads and other dishes!
This time I seasoned them with eggplant salad and I did well, because it is very tasty!
- 1 kg ripe eggplant (frozen)
- 1 red onion
- 2 baked peppers
- 5-6 pcs. dehydrated tomatoes
- mayonnaise from:
- 1 egg yolk
- 1 teaspoon mustard
- 150 ml oil
- 1 teaspoon lemon juice
Preparation time: less than 30 minutes
RECIPE PREPARATION Eggplant salad with dehydrated tomatoes:
Let the eggplant thaw in a sieve and drain the liquid.
Chop the onion scales, on a wooden bottom, then cover it with the drained eggplants and chop them together with the eggplant utensil, until they are finely chopped.
Finely chop the roasted peppers and dehydrated tomatoes and mix them with the eggplant.
Sprinkle a little salt over them and let them rest until they prepare mayonnaise.
Mix the yolk with the mustard and a little salt and mix them, gradually dripping the oil and lemon juice.
We stop adding oil when we get the desired consistency.
Mix the eggplant with mayonnaise and season the salad with salt, if necessary.
Garnish the salad with slices of dehydrated tomatoes and parsley leaves.
Eggplant with tomatoes and mozzarella
A recipe close to the season :), I took advantage of the fact that I found beautiful eggplants and because I was tired of salad recipes I said to change and cook something to like, that is, something with mozzarella. It is a simple recipe that is prepared quickly. Let's see what it's all about.
- 2 eggplants
- 2-3 suitable tomatoes
- 200g mozzarella
- 1 ardei kapia
We peel the eggplants and cut them into not very thin slices.
Preheat the oven to 180 degrees C, line a tray with baking paper and place the eggplant slices. On each slice we put a little dried basil and then a slice of mozzarella, a slice of tomato and on top a slice of kapia pepper.
Put the tray in the oven for about 10-15 minutes until lightly browned.
Serve hot with a little olive oil on top.
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Korean eggplant salad
Recipe of Korean eggplant salad it is not a traditional one, but rather a fusion in which we combined a Romanian recipe with Korean flavors.
The most unusual ingredients used here are gochugaru, Korean hot pepper flakes and gochujang, Korean hot pepper paste, products you can find on koreanfood.ro
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.
1. Place the eggplant on a grill and bake evenly on all sides until soft. After they are baked, let them cool so that we don't burn 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.
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!
Eggplant salad with autumn scent - Vlăduț de la Neatza's recipe with Răzvan and Dani
Vlăduţ, the chef from Neatza with Răzvan and Dani, proposes us to try a different eggplant salad, a richer, tastier one, an eggplant salad with autumn scent.
Eggplant salad with autumn scent
It is an interesting combination of ripe eggplant, baked peppers and some preserved ingredients: tomatoes, capers and ghebe.
What we need for Autumn scented eggplant salad - Vlăduț de la Neatza's recipe with Răzvan and Dani:
- 4-5 large eggplants
- 100 gr dehydrated tomatoes, & icircn olive oil
- 3-4 capsicums
- 100 gr ghebe murate
- 50 gr capers
- 50 gr walnut kernels
- salt and pepper
- plenty of green parsley
- p & acircine fried
- br & acircnză salty, grapes
How do we prepare eggplant salad with autumn scent - Vlăduț de la Neatza's recipe with Răzvan and Dani?
Mai & icircnt & acirci coacem eggplant, we clean them, drain them well and chop them finely, as for the classic eggplant salad.
Bake and capsicum peppers, & icirci we clean and & icirci chop & icircn larger pieces, or & icircn f & acircșii.
Finely chop the tomatoes dehydrated, but also walnuts and pickles.
Mix all these ingredients and adjust the creaminess eggplant salad with olive oil, from which the dehydrated tomatoes stood.
At the end, add finely chopped green parsley and season to taste eggplant salad with salt and pepper.
We serve delicious eggplant salad with autumn scent on slices of roasted p & acircine, with salted br & acircnză, and if we add a few more grapes, we even have a rich autumn recipe.
We can't wait to enjoy more recipes and culinary ideas, from September 7th, when the eighth season Chefs with knives begins, which will be broadcast every Monday evening until Wednesday, from 20.30, on Antena 1.
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!
Caprese salad with eggplant
2 cloves garlic, crushed
60 g dehydrated tomatoes, cut
30 ml tomato sauce
30 g parsley, chopped
15 g oregano
60 ml olive oil
15 ml balsamic vinegar
5 ml lemon juice
freshly ground black pepper
For the salad:
200 g large, sliced tomatoes
150 g cherry tomatoes
2 sticks, cut and fried a little on the grill
2 eggplants, cut into slices and baked a little on the grill
black olives, to taste
2 red bell peppers, cleaned and cut
200 g mozzarella morsels
roasted pine seeds
Method of preparation
Arrange all the ingredients on a plate, add the red vinaigrette, mix and serve.
How to prepare the dressing:
Mix all the ingredients in a food processor until you get a homogeneous paste. Add enough water so that the sauce has a more watery consistency, and not creamy.