Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.

• Eggplants 3 kg
• Onions 1 kg
• Bell pepper 1 kg
• Garlic 0.5 kg
• Dill (very large bunch)
• Vegetable oil for frying (how much eggplant will take)
• Marinade for 1 liter jar
• Sugar 2 tablespoons
• Salt 1 tablespoon
• Vinegar 70% 1 teaspoon
• Boiled water at room temperature (as much as will fit in the jar)

Wash the eggplants, cut into 3 cm slices. If desired, you can peel the eggplants.

Fry the eggplants in a large amount of vegetable oil until golden brown.

Cut the onion into rings. Approximately 1.5-2 cm.

Bell pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm slices.

Cut the garlic into slices.

Finely chop the dill.

Sterilize jars with lids in advance. Place fried eggplants at the bottom of the jar.

Then a layer of onions.

Then bell pepper.

Sprinkle with garlic and herbs.

And so repeat a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.

Add boiled water at room temperature.

Cover the jars with lids and place in a saucepan for “wet sterilization.” Place a towel on the bottom of the pan, place the jars, add ½ part of the water and put on fire. For 40 minutes.
Screw on the lids and cover the jars with a warm blanket until the jars cool completely.

Recipe 2: pepper and eggplant salad for the winter (step by step)

• 3 kg eggplant,
• 2 kg red bell pepper,
• 1 bunch of parsley (medium),
• 200 g garlic,
• 300 g vinegar 9%,
• 300 g sunflower oil,
• 2 tablespoons salt,
• 1.5 cups sugar.

Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.

If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.

Add finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.

Recipe 3, simple: eggplant and sweet pepper salad

This is one of the many interpretations of the well-known salad. An appetizing mixture of vegetables can complement any dish. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

• Bell pepper – 300 g
• Eggplants – 300 g
• Tomatoes - 2 pcs.
• Vegetable oil - ¼ tbsp.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Vinegar 9% - 1 tsp.

Rinse the eggplants. Remove fruit stems. Cut the vegetables into small cubes. Place the eggplant pieces in a bowl. Add ½ tbsp. salt, mix. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove the fruit stems from the peppers. Remove seeds from vegetables. Cut the peppers into large strips. If you want to make the salad spicier, you should add a few pieces of chili to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry bell peppers in it until golden. Lightly squeeze the blue slices with your hands. Add them to the container with pepper. Stir and cook over medium heat for 10 minutes.

Peel the tomatoes. Cut out the rods. Chop the tomatoes into large pieces. Place in blender. Add sugar and salt. Pour in vinegar. Grind the ingredients until a homogeneous mass is formed.

Pour the resulting tomato sauce over the roasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.

Sterilize the glass jar and iron lid. Place the hot salad in a dry container, filling it to the brim of the neck. Cover the jar with a lid. Carefully roll it up with a key for preservation. Cover the glass container with a warm jacket. Leave until completely cool. Ready preserves should be stored in a cool, dry place. Bon appetit!

Recipe 4: winter salad of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of ingredients, thereby getting twice as much in the output.

• eggplants - 3 pcs.
• tomatoes - 3 pcs.
• sweet bell pepper - 3 pcs
• garlic - 3 cloves
• chili pepper - 1/3 pcs
• table salt - 2 tbsp.
• sugar - 1 tbsp.
• vinegar - 2 tbsp.
• vegetable oil - 100 ml
• allspice peas – 5 pcs.

Prepare all the ingredients required in this recipe to create a delicious winter eggplant dish at home.

Now bring the vegetables to the required condition and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Place the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.

Meanwhile, work on the tomatoes. Wash them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides. After this, rinse the vegetable under water on both sides. It must be washed both inside and outside. Now cut the pepper into longitudinal strips.

Peel the onion, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.

Place all the prepared vegetables along with the eggplants in one cast iron pan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice, and turn the heat down a little. Cook the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mixture, and then stir everything a couple of times. Place the hot eggplant salad in pre-sterilized jars. Then cover the workpieces with lids, and then send them for re-sterilization, which should take thirty minutes.

Roll up the lids of sterilized jars with vegetables using a special seaming machine. After this, be sure to check the rolled-up blanks for leaks. Turn the jars upside down and cover with a blanket until cool.

The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and the whole composition is in one jar. Bon appetit!

Recipe 5: winter salad from eggplants and sweet peppers

When preparing vegetables, you should definitely prepare a salad for the winter from eggplants, sweet peppers and tomatoes - I’m posting the most delicious recipe for you below. In addition to the above ingredients, you can add other vegetables to the salad according to your taste, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices and herbs. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.

• 2 eggplants,
• 2 onions,
• 2 sweet peppers,
• 2 tomatoes
• 50 ml vegetable oil,
• 1 tbsp. l. salt,
• 2 tbsp. l. Sahara,
• 4-5 cloves of garlic,
• 30 ml table 9% vinegar,
• spices and spices as desired.

In general, vegetable salad with eggplants is quite simple to prepare. First you need to take medium-sized, preferably young, vegetables and cut off the stalks. Then wash the eggplants thoroughly and cut into cubes or strips.

Now it’s the turnip’s turn. Here everything follows the usual procedure: remove the husks, chop not too finely.

Any sweet pepper (kapi, bell pepper) needs to be washed, cut out the stalks and remove the seeds, then cut as desired, but not too large.

Pour a couple of tablespoons of vegetable oil into a saucepan or regular pan, add eggplant pieces, sweet peppers and onions. Immediately turn the heat to low and stir the vegetables until a small amount of juice comes out.

While the first portion of vegetables is stewing, prepare the tomatoes and garlic. Here, too, everything follows the traditional procedure - wash and cut the tomatoes into cubes, peel the garlic and chop it with a sharp knife.

After 10 minutes of stewing the eggplants, add the tomatoes and garlic to the pan and stir.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.

Place the eggplant salad in sterile jars and secure with sterile lids. Jars can be sterilized quickly and easily in the oven.

For the first couple of days, keep the preparations in sight, covering them with a warm blanket. After two days, making sure that the salad is sealed tightly and the lids are not swollen, you can move it to a cool, dark place.

Recipe 6, step by step: eggplant, carrot and pepper salad

Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.

• Eggplants – 1 kg
• carrots – 200 g
• bell pepper – 300 g
• onion – 250 g
• tomatoes – 400 g
• garlic – 1 head
• parsley – ½ bunch
• hot pepper – 2 pcs.
• vegetable oil – ½ tbsp.
• sugar – 1.5 tbsp. l.
• salt – 2 tbsp. l.

The first step is to deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.

Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.

Dip tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.

Remove seeds and stems from bell peppers. Cut the peppers into medium-sized cubes.

Peel the bulbs. Finely chop the onion with a knife.

Rinse the parsley and hot pepper. Separate the greens from the stems. Place the parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.

Grind parsley, pepper and garlic in a blender. Grind the mixture until a homogeneous spicy paste is formed.

Pour vegetable oil into a deep frying pan (or pan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.

Add onion to the pan. Place a layer of carrots on top and then bell peppers.

Distribute the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish needs to be stirred periodically.

Place the salad in sterilized jars. Seal the containers with boiled lids. Turn it over and put it under a blanket until it cools.

Recipe 7: winter eggplant salad (step-by-step photos)

This winter salad of sweet peppers and eggplants is good both as a side dish and as a main dish. I really like to warm it up a little and serve it with soft mashed potatoes. If desired, you can chop fresh herbs on top for serving: cilantro, parsley, basil.

• Eggplant - 1 kg
• Sweet red pepper - 1 kg
• Tomato juice - 1.5 l
• Garlic - 1 pc. big head
• Vinegar - 100 g 9%
• Sugar - 100 g
• Vegetable oil - 120 g
• Chili pepper - 1 pc. pod
• Salt - 40 g

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.

For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.

Ingredients

• 2 eggplants;
• 1–2 cloves of garlic;
• a handful of walnuts;
• 3 tomatoes;
• 150 g feta cheese;
• a few sprigs of green onions.

Preparation

Cut the eggplants into small cubes and place in a frying pan with heated oil. Fry, stirring occasionally, for about 15 minutes. Pour in soy sauce, cook for a couple more minutes and cool.

Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all ingredients, sprinkle with pepper and garnish with chopped green onions.

bbcgoodfood.com

Ingredients

• 1 eggplant;
• ½ lemon;
• ½ red chili pepper - optional;
• ½ tablespoon of pomegranate juice;
• 1 clove of garlic;
• 2 tablespoons olive oil;
• salt - to taste;
• 4 cherry tomatoes;
• several sprigs of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• several sprigs of mint;

Preparation

Poke several holes in the eggplant with a knife or fork and place on a foil-lined baking sheet. Roast at 200°C for 45–55 minutes until the skin has shriveled and the vegetable is very soft.

When the eggplant has cooled slightly, peel it and place in a colander. Press the vegetable lightly to release excess juice. Then cut it into large cubes into a salad dish.

Mix lemon juice, seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Pour half of the resulting dressing over the eggplant.

Add quartered tomatoes, chopped onions and finely diced peppers. Add the remaining dressing and stir to combine. Garnish the salad with chopped mint and pomegranate seeds and don't forget the olive oil.

iamcook.ru

Ingredients

• salt - to taste;
• 1 eggplant;
• 2 tablespoons vegetable oil;
• 3 eggs;
• ¼ onion;
• ¼ bunch of parsley;
• 2 tablespoons of mayonnaise;
• 1 teaspoon of tomato paste;

Preparation

Boil the chicken in salted water until done. Remove the meat from the leg and chop into small pieces.

Peel the eggplant and cut into small cubes. Place them in a frying pan with heated oil, add salt and fry for a few minutes until soft. hard-boiled

Place chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley into a salad bowl. Add mayonnaise, tomato paste, salt and pepper, mix and put the salad in the refrigerator for an hour.

4. Korean eggplant salad

Photo: Romashko Yuliia / Shutterstock

Ingredients

• 2 eggplants;
• salt - to taste;
• 2 bell peppers;
• 1 onion;
• 2 carrots;
• 4–5 cloves of garlic;
• 2 tablespoons vegetable oil;
• 1 teaspoon sugar;
• 2 tablespoons soy sauce;
• 30 ml vinegar 9%;
• 1 teaspoon Korean carrot seasoning;
• several sprigs of cilantro;
• several sprigs of basil;
• 1 tablespoon sesame seeds.

Preparation

Cut the eggplants into thin long strips, add salt and leave for half an hour. Cut the peppers into thin strips and the onions into half rings. Grate the carrots for... Chop the garlic.

Rinse the eggplants and place them in a frying pan with hot oil. Fry, stirring occasionally, for about 10–15 minutes. Place the eggplant and fresh vegetables in a salad bowl.

Add sugar, soy sauce, vinegar and carrot seasoning. Mix thoroughly and refrigerate for 2 hours. Before serving, sprinkle the salad with chopped herbs and sesame seeds.

russianfood.com

Ingredients

• 1 eggplant;
• 1 onion;
• 2 tablespoons vegetable oil;
• 1 clove of garlic;
• several sprigs of dill;
• 2 eggs;
• 3–4 cherry tomatoes;
• 1 tablespoon ;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplant into medium cubes and the onion into thin half rings. Heat oil in a frying pan over medium heat and lightly fry the onion. Then add the eggplant to the onion, reduce the heat and cook for a few more minutes until the eggplant is browned and softened.

Using the flat side of a knife, crush the garlic, add to the vegetables and fry for another minute. Remove the pan from the heat, add the chopped dill and stir. When the vegetables have cooled, remove the garlic from them.

Boil the eggs hard and cut them into large cubes. Cut the tomatoes into quarters. Place the eggs and all the vegetables in a salad bowl, add mayonnaise, salt and pepper and mix.

bbcgoodfood.com

Ingredients

• 2 eggplants;
• 6–7 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 300 g canned or;
• 1 bunch of cilantro;
• 1 red onion;
• 1 teaspoon paprika;
• 1 teaspoon ground cumin;
• 1 teaspoon liquid honey;
• 1 lemon.

Preparation

Cut the eggplants into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and cook, turning occasionally, until softened and browned.

Cut the eggplant slices into quarters. Add chickpeas, chopped cilantro and finely chopped onion to them.

Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Season the salad with this mixture and refrigerate for several hours.

You can leave the salad for the whole night or even a day, then the ingredients will be even better saturated with the aroma and taste of the dressing.

christopherjamesclark.com

Ingredients

• 1 chicken breast;
• salt - to taste;
• 1 eggplant;
• 4 tablespoons olive oil;
• ½ red bell pepper;
• 3 tablespoons of pine nuts;
• ¼ head of cabbage;
• 3 tablespoons sesame seeds;
• 1 lime;
• 3–4 tablespoons of water;
• ground black pepper - to taste.

Preparation

Boil the breast in salted water until tender. Cut the eggplant into slices, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze out the liquid.

Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant pieces on both sides. Transfer them to a baking sheet lined with parchment and bake at 180°C for about 15-20 minutes until soft.

Cut the cooled eggplant, breast and bell pepper into small cubes. Lightly fry the nuts and chop the cabbage.

In a blender, blend sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until smooth. Place chicken, vegetables and nuts in a bowl and top with sesame dressing.

povarenok.ru

Ingredients

• 1 eggplant;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 stalk of celery;
• 2 tablespoons lemon juice;
• 250 g canned pink salmon;
• 1 bunch of lettuce leaves;
• 150 g cherry tomatoes;
• 1-2 tablespoons of mayonnaise.

Preparation

Cut the eggplant into medium cubes and place in a frying pan with heated oil. Sprinkle with salt and pepper and cook, stirring occasionally, for about 10 minutes.

Pour lemon juice over the celery cubes. Lightly chop the pink salmon with a fork, after draining the liquid. Coarsely chop the lettuce leaves and cut the tomatoes in half.

Place all ingredients in a salad bowl, add mayonnaise and mix well.

Ingredients

• 2 eggplants;
• salt - to taste;
• 3 tablespoons olive oil;
• ½ teaspoon whole cumin;
• 1–2 cloves of garlic;
• 2 tomatoes;
• ½ teaspoon ground red pepper;
• ½ bunch of cilantro;
• ½ lemon.

Preparation

Cut the eggplants into small cubes. Place them in a colander, add salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a frying pan and add the eggplants. Fry, stirring occasionally, until softened. Add cumin, minced garlic and red pepper and cook for a few more minutes.

Place the tomatoes cut into small cubes into the pan, stir and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.

prostyeretsepti.ru

Ingredients

• 1 eggplant;
• salt - to taste;
• 500 g champignons;
• 2 tablespoons vegetable oil;
• 3 cloves of garlic;
• ¼–½ teaspoon ground ginger;
• ground black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Place thick eggplant slices in a pan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

Chop the mushrooms into the same cubes and fry in hot oil until golden brown. Combine cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and stir.

Prepare ingredients for Eggplant, bell pepper and tomato salad.

Wash the eggplants, cut off the ends and cut into circles about 7-8 mm thick.
Sprinkle with salt, place in a bowl and leave for 15 minutes so that the eggplants release their juice (we salt the eggplants so that they absorb less oil when frying).
Rinse the eggplants under running water and squeeze lightly.
Place the eggplants in a frying pan heated with vegetable oil and fry over medium heat on both sides until soft and golden brown.
Remove the eggplants from the pan and place on a paper towel to remove excess fat.

Instead of frying in a frying pan, you can bake eggplants in the oven for a more dietary option.
To do this, grease each eggplant circle with vegetable oil on both sides and place on a baking sheet. Bake for about 15-20 minutes at 180-200ºC, until soft.

Wash the tomatoes, dry and cut into half rings or quarter rings.
Wash the pepper, remove the seeds and cut into strips.
Peel the onion and cut into half rings or quarter rings.
Wash the parsley, dry and chop.

Prepare salad dressing.
In a bowl, mix vegetable oil, wine vinegar (or lemon juice), salt, sugar and freshly ground pepper to taste. Add a couple of cloves of chopped garlic to the dressing and stir with a whisk.

In a bowl, mix the prepared vegetables: eggplant, tomatoes, bell pepper, onion and parsley.
Pour the dressing over the salad and toss gently.

Place the eggplant, bell pepper and tomato salad in the refrigerator and let it brew for 1 hour.

Eggplant tends to go well with other vegetables. The result of one such combination 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

Eggplants, which have tender, fleshy pulp with a unique taste, are tasty on their own and in combination with other vegetables and meat. Their combination with tomatoes is especially successful. Most often, “blue” ones with tomatoes are stewed or baked, but they are no less good in cold appetizers. We suggest including salads with eggplants and tomatoes in the summer and autumn menus. The 9 recipes collected in this material will allow you to choose a meal option taking into account your gastronomic preferences. The ideas for decorating the snack given at the end of the article will help you serve it beautifully, making it a decoration for the holiday table.

Culinary secrets

The technological nuances of preparing tomato and eggplant salad depend on the specific recipe, but regardless of this, some rules remain relevant.

• Eggplants are added to salads not raw, but fried, baked or pickled. Frying can almost always be replaced by baking if you want to make the dish less high in calories. In any case, after frying, place the eggplants on a napkin so that it absorbs excess oil.
• Whatever method of cooking eggplants you choose, you must first remove solanine from the “little blue” ones. This is a poison that is found in the fruits of many nightshade crops. It was with this that our distant ancestors were once poisoned, who first became acquainted with potatoes and believed that its fruits, and not the tubers, were edible. Solanine is not only harmful, but also makes eggplants bitter. Luckily, it comes out easily with salt. Just cut the vegetables, add salt, wait 10-15 minutes and rinse. Another option is soaking in a saline solution and then rinsing.
• After washing, the eggplants should be allowed to dry, especially if you intend to fry or bake them.
• In order for the eggplant pieces to better retain their shape during heat treatment, they are not peeled.
• To cut tomatoes, use a special or just a sharp knife. Otherwise, when trying to cut through the thick skin, you will squeeze the juice out of the fruit.
• Tomatoes for salad should be meaty. If you come across a variety that has a lot of juice, remove the juicy areas with seeds from the fruit with a small spoon, using only the remaining part to prepare the snack.
• Salt and season the eggplant and tomato salad shortly before serving, otherwise the vegetables will release juice, making the appetizer watery.

We present to our readers 9 recipes for salad with eggplants and tomatoes, including eggs, cheese, potatoes, olives, mushrooms, beef tongue, and bell peppers. You will also find a recipe for the popular banquet snack “Peacock Tail”.

Salad with baked eggplants, tomatoes and eggs

What do you need:

• eggplants – 0.4 kg;
• tomatoes – 0.2 kg;
• eggs – 2 pcs.;
• garlic – 2 cloves;
• sour cream, salt, pepper - to taste.

How to cook:

1. Cut the eggplants lengthwise, add salt and leave for a quarter of an hour.
2. Rinse, dry with a napkin, place in a baking dish and place in an oven preheated to 180 degrees. Bake until soft. Cool, peel, cut into cubes about 1 cm in size.
3. Cut the tomatoes and hard-boiled eggs into the same pieces and mix.
4. Mix sour cream with pepper and garlic, passed through a press, season the salad with it.

The recipe for this snack is quite simple, it includes a minimum of ingredients, but the taste will not disappoint you. This food option will appeal to both gourmets and supporters of a healthy diet. If you want to add some piquancy to the dish, replace the sour cream with mayonnaise, but then the snack will become less healthy.

Layered salad with eggplant, tomatoes and potatoes

What do you need:

• eggplant – 0.2 kg;
• tomato – 0.2 kg;
• potatoes – 0.2 kg;
• onions – 100 g;
• chicken egg – 2 pcs.;
• vegetable oil - as needed;
• apple cider vinegar (6 percent) – 20 ml;
• mayonnaise - to taste;
• salt, pepper - to taste.

How to cook:

1. Cut the eggplants into small cubes, dip them in a brine solution made from a spoonful of salt and a liter of water. After 15 minutes, rinse and let dry.
2. Cut the tomatoes into small cubes.
3. Boil the potatoes in their skins. Peel and chop as you would other ingredients.
4. Fry the eggplants and place on a napkin to remove excess fat.
5. Cut the onion into thin half rings, marinate in a mixture of vinegar, oil and boiled water, taken in equal quantities. You can add salt, pepper and sugar to the marinade.
6. Finely chop the hard-boiled eggs.
7. Layer potatoes, eggplants, tomatoes and eggs in a salad bowl. Cover each layer with a mesh of mayonnaise.
8. Squeeze the onion. Sprinkle the salad with onion half rings and serve.

Vegetables for this salad can be cut into circles rather than cubes. It will turn out no less tasty and even more beautiful.

Salad with tomatoes, eggplants and bell peppers

What do you need:

• eggplant – 0.2 kg;
• tomatoes – 0.2 kg;
• sweet pepper – 0.2 kg;
• onions – 75 g;
• salt, pepper, fresh herbs - to taste;
• balsamic vinegar – 10 ml.

How to cook:

1. Cut the eggplant into bars, soak in brine, rinse, dry, and fry until golden brown.
2. Onion, preferably red, cut into thin halves of rings.
3. Cut the tomatoes into half circles or quarter circles.
4. Cut the seeded bell pepper into quarters or halves of rings.
5. Combine vegetables, season with a mixture of 2 teaspoons of balsamic vinegar and a tablespoon of vegetable oil.
6. When serving, sprinkle with chopped herbs.

You can replace the salad dressing with sour cream or mayonnaise. The taste and appearance of the dish will change, but it will not become worse.

Salad with eggplant, tomatoes and mushrooms

What do you need:

• eggplants – 0.5 kg;
• tomatoes – 0.3 kg;
• champignons – 0.3 l;
• onion – 100 g;
• walnut kernels – 100 g;
• lemon – 0.5 pcs.;
• sour cream – 100 ml;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

How to cook:

1. Soak diced eggplants in salt solution, rinse and dry.
2. Cut the tomatoes into cubes.
3. Cut the champignons into slices, the onion into medium-sized cubes. Fry them together until the liquid that has leaked from the mushrooms evaporates.
4. Crush the walnut kernels in a mortar, mix with sour cream and juice squeezed from half a lemon. Add pepper and salt, stir.
5. Combine the products and season them with nut sauce.

The sauce can be made without sour cream, but with the addition of butter. You can simply chop the nuts finely with a knife. To make the appetizer more spicy, you can add garlic that has been put through a press.

Salad with pickled eggplants, peppers and tomatoes

What do you need:

• eggplants – 0.4 kg;
• onions – 100 g;
• bell pepper – 0.25 kg;
• tomatoes – 0.25 kg;
• table vinegar (9 percent) – 60 ml;
• vegetable oil – 120 ml;
• sugar – 20 g;
• salt - 10 g for marinade, 20 g per 1 liter of water - for cooking eggplants.

How to cook:

1. Cut the eggplants in half, boil for 5 minutes in salted water, peel and cut into bars.
2. Cut the pepper into strips, the onion into thin halves of rings.
3. Prepare a marinade from oil, vinegar, sugar and salt, pour it over the vegetables, and leave for an hour.
4. Remove the vegetables from the marinade, add the sliced ​​tomato and stir.

All that remains is to place the appetizer in a heap on a dish, sprinkle with chopped parsley and finely chopped garlic.

Korean eggplant salad with fresh tomatoes

What do you need:

• eggplants – 0.4 kg;
• tomatoes – 0.25 kg;
• bell pepper – 0.25 kg;
• onions – 80 g;
• chili pepper – 1 pc.;
• ground coriander – 5 g;
• garlic – 5 cloves;
• soy sauce – 20 ml;
• apple cider vinegar (6 percent) – 20 ml.

How to cook:

1. Cut the eggplants into bars, tomatoes into half circles, onions and peppers into half rings.
2. Fry all vegetables, including chili peppers, separately in vegetable oil and cool.
3. Prepare a sauce from garlic, vinegar, soy sauce and coriander passed through a press.
4. Combine vegetables, stir, pour over sauce.

When serving, the savory dish prepared according to this recipe will not hurt to sprinkle with sesame seeds dried in a frying pan. This appetizer will appeal to lovers of fiery Asian dishes.

Salad with eggplants, tomatoes and cheese

What do you need:

• eggplant – 0.25 kg;
• tomatoes – 0.25 kg;
• garlic – 2 cloves;
• pine nuts (or crushed walnuts) – 20 g;
• balsamic vinegar – 10 ml;
• soy sauce – 10 ml;
• olive oil - how much will be needed;
• feta cheese – 100-150 g.

How to cook:

1. Cut the eggplants into halves lengthwise, add salt, after 15 minutes, rinse, pat dry with a napkin, and cut into semicircles.
2. Fry the “little blue” olives in oil, place on a napkin to drain.
3. Cut the tomatoes into semicircles and combine with the cooled eggplants.
4. Add the diced cheese.
5. Mix balsamic with soy sauce and a tablespoon of oil and season the salad.

Before serving, sprinkle the salad with chopped garlic and nuts. If you want the appetizer to have a milder taste, you can omit garlic from the recipe.

Peacock tail salad with eggplant and tomatoes

What do you need:

• eggplants – 2 pcs.;
• tomatoes – 3-4 pcs.;
• long-fruited cucumber – 1 pc.;
• processed cheese – 100 g;
• chicken egg – 2 pcs.;
• mayonnaise – 100 ml;
• olives – 10-15 pcs.;
• vegetable oil - how much will be needed;
• garlic – 2 cloves.

How to cook:

1. Cut the vegetables at an oblique angle into oval slices.
2. Fry the eggplants and place them on a large platter, like peacock feathers.
3. Make a sauce from grated cheese and eggs, pressed garlic and mayonnaise, and cover the eggplants with it.
4. Place tomato slices on top and place a little sauce in the center.
5. Arrange the cucumber slices and add mayonnaise to each one.
6. Place olive halves on top.
7. Place the “tip” of the eggplant, covered with skin, in the part of the dish where the “feather” meets. Thread a cherry tomato or a piece of eggplant onto the “tail” of the fruit.

The components of the snack laid out in this way resemble a peacock’s tail. It is convenient to serve the snack by grabbing the whole “sandwich”. It has such a pleasant and harmonious taste that it goes away instantly. The dish is suitable for a banquet in the usual form and for a buffet. It is also suitable for a children's party.

“Gussar” salad with tomatoes, beef tongue and eggplant

What do you need:

• boiled beef tongue – 0.2 kg;
• tomatoes – 0.2 kg;
• bell pepper – 0.2 kg;
• eggplants – 0.2 kg;
• onions – 100 g;
• lettuce leaves, vegetable oil - how much will be needed;
• grape vinegar (6 percent) – 20 ml;
• water – 20 ml;
• sugar - a pinch;
• salt - to taste;
• sour cream or mayonnaise - for dressing;
• green onions - for decoration.

How to cook:

1. Fry the eggplants, cut into bars, and place on a napkin.
2. Marinate onions, cut into half rings, in a mixture of vinegar, water, sugar and a small amount of salt.
3. Cut the pepper into strips.
4. Cut the beef tongue into thin strips.
5. Cut the tomatoes into thin slices.
6. Combine vegetables, season with sour cream or mayonnaise.
7. Place in a salad bowl, sprinkle with green onions. Additionally, you can sprinkle with grated cheese.

The “Hussar” salad is known in various variations. Its main ingredients are beef, tomatoes and onions, which are often supplemented with other ingredients (cheese, pepper, eggs). In this version, the set of main ingredients is supplemented with eggplants. This is one of the least known, but at the same time successful recipes for the popular “male” salad. It can decorate any feast.

Design options for salad with eggplant and tomatoes

Bright tomatoes make salads with them bright without additional decoration, but to serve the appetizer at the holiday table you still need to decorate it somehow more elegantly. We offer several ideas on how to decorate an eggplant and tomato salad.

1. "Peacock tail" Vegetables are cut at a slight angle so that the slices take on an elliptical shape. Afterwards they are laid out on a platter on top of each other: eggplants, tomatoes, cucumbers or other vegetables, eggs, olives. As a result, each stack resembles a peacock feather, and the entire composition resembles a peacock’s tail. To increase the resemblance of their eggplant, they make the body, neck and head of a “bird”.
2. "Magic Mountain" The salad is laid out in a heap on lettuce leaves. You can place plates of mushrooms or small mushrooms, figures or flowers from vegetables around, and stick a sprig of dill or parsley on top. The appetizer will look even more appetizing if you sprinkle it with sesame seeds or pine nuts.
3. "Savory cocktail" The salad is served in cocktail glasses or whiskey glasses. Decorate with a paper umbrella or a cherry tomato threaded on a skewer.

The salad will look beautiful if you sprinkle it with grated cheese, apply patterns from the sauce on it, decorate it with sprigs of herbs, halves of cherry tomatoes, olives, black olives or quail eggs, and vegetable flowers.

Tomato and eggplant salads are ideal for a holiday table if it is served in summer or autumn, during the harvest season of these vegetables. The ease of preparation of these hearty and tasty dishes allows you to make them on weekdays. They are quite capable of replacing a full dinner.