Just recently, Russian housewives had eggplants in the category of exotic vegetables, but today they have become an almost permanent guest on the table. And even in a snowy winter, if you have a strong desire (and no less large funds), you can treat yourself to fried or stuffed blueberry.

What can we say about summer, when the season arrives, prices fall and invitingly shiny purple mountains of eggplants appear on the markets. Below you can choose from several popular salad recipes that can be served cold or warm, cooked straight to the table or rolled up for the winter.

Delicious eggplant salad - step-by-step recipe with photos

In addition to warm salads and eggplant caviar, you can also prepare a cold (snack) version of the salad. To do this, fry the vegetable and cool completely. In this form, it does not lose its interesting taste at all. Now all that remains is to supplement it with juicy tomatoes and mix with other ingredients.

The highlight of this salad is the pickled onions. It completely loses its bitterness in the marinade and acquires a pleasant, slightly sour taste. Which sets off unleavened boiled potatoes and eggs.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

• Potatoes: 200 g
• Tomatoes: 150 g
• Eggplant: 200 g
• Eggs: 2 pcs.
• Onion:

Cooking instructions

Recipe for eggplant salad with egg

Eggplants are vegetables that do not require “company”; they are good on their own, fried or pickled. For those who cannot imagine their life without salad, smart housewives have found an option with boiled eggs and pickled onions. Original, tasty and spicy.

Products:

• Eggplants - several fruits.
• Salt, vegetable oil for frying.
• Onions – 1 or 2 pcs.
• Chicken eggs – 2 pcs.
• Marinade – 2 tsp. sugar, 1 tbsp. l. vinegar 9%, 100 ml. water.
• Mayonnaise for dressing.

Algorithm of actions:

1. The first stage is to boil the eggs until hard-boiled and prepare the pickled onions.
2. Peel the onion and cut it in a convenient way (a salad with onion half rings looks beautiful). Place it in a bowl, cover with sugar, pour in vinegar and boiling water. Cover with a lid for 10 minutes.
3. The second stage is preparing the eggplants. Peel (some advise not to peel), cut into large strips. Add salt and leave for a while.
4. Press to release the juice, drain the liquid. Fry the blue ones in vegetable oil, preheating it (5 minutes). Cool.
5. Chop the eggs, squeeze the onion from the marinade. Mix with eggplants, season with mayonnaise. It is recommended to add a little salt and ground pepper.

A simple dish with an original taste is ready!

How to make eggplant and fresh onion salad

There are other, no less tasty, options for eggplant salads with fresh onions. And, if you add a tomato to their company, then relatives and friends, in general, cannot be torn away from the table.

Products:

• Eggplant – 1 pc. medium size.
• Tomatoes – 2-3 pcs.
• Onions – 1 pc.
• Refill – 50 ml. vegetable oil, 30 ml. vinegar 9%, 1 tsp. sugar, 0.5 tsp. salt, pepper
• Dill.

Algorithm of actions:

1. According to this recipe, the eggplants need to be boiled, first peeled, washed and cut into cubes. Drain in a colander.
2. Cut the washed tomatoes directly into the salad bowl. Peel the onion, rinse, chop using your favorite method, and also add to the salad bowl. Add cooled eggplants.
3. Make the dressing by mixing all the ingredients (stir until the sugar and salt dissolve). Season the salad and mix gently. Top with chopped dill.

Quick summer salad is ready!

Eggplant and pickled onion salad recipe

In the next salad recipe, the main product will be eggplant, but pickled onions will play the main role. Spicy, spicy, alluring, everyone will definitely like it.

Products:

• Eggplants – 2 pcs.
• Vegetable oil for frying.
• Boiled chicken eggs – 4 pcs.
• Onions – 1-2 pcs. (for spicy lovers, you can take more).
• Salt and ground pepper.
• Parsley for decoration.
• For the marinade – 1 tbsp. water, 1 tbsp. l. sugar, 2 tbsp. l. balsamic vinegar (if not available, replace with regular 9%).

Algorithm of actions:

1. Pickling onions is the first stage. Everything is traditional - clean, wash. You can use any cutting method - cubes, half rings, strips. For the marinade, mix boiled water with sugar (until dissolved), add vinegar, apple vinegar adds a light fruity aroma, balsamic vinegar changes the color of the onion. Marinating time is from 15 minutes.
2. Frying the eggplants is the second stage. Nothing complicated here either. Peel off the peel (it's too hard). Wash, cut. The cutting method is strips. Pour into a deep container and add salt. Leave it for a while. The little blue ones will release bitter juice, it needs to be drained. Fry in hot oil. Transfer to a plate and remove excess oil with napkins.
3. While the eggplants are frying, you need to boil the eggs for 10 minutes, adding salt, then they will peel better.
4. All that remains is to combine everything together in a salad bowl - eggs, squeezed onions and chilled eggplants. Add mayonnaise, mayonnaise sauce is even better, it is less fatty. Salt if necessary, as well as pepper.

Garnish the salad with washed and chopped parsley, and invite everyone to the table to taste this delicious summer masterpiece.

Simple eggplant and tomato salad

Many have noticed that seasonal vegetables appear in groups, for example, eggplant and tomato. For a farmer or agricultural worker, this means that they ripen at the same time, and for the housewife it is a signal that they can be cooked together. The blue one will add spice, and the scarlet tomato will make the dish beautiful. Here is one of the cute and simple recipes.

Products:

• Eggplants – 2 pcs.
• Onion (white) – 1 pc.
• Tomatoes – 4 pcs.
• Garlic – 5-6 cloves.
• Sugar – 1 tbsp. l.
• Salt to the taste of the hostess.
• Dill or parsley (or both).
• Vegetable oil.
• Vinegar – 1 tbsp. l.

Algorithm of actions:

1. First prepare the eggplants traditional way– peel, cut into bars, add salt, leave for a while. Rinse again, squeeze out, blot excess moisture with a paper towel (napkin).
2. Peel and rinse the onion. Chop and place in vegetable oil heated in a frying pan. Sprinkle with sugar and fry until golden. Add eggplant to the onion and simmer until the vegetables are tender.
3. Rearrange vegetable stew into a salad bowl, let cool. Add washed and diced tomatoes, chopped herbs, and finely chopped garlic. Add salt, add vinegar, stir.

Serve the salad chilled; it goes well with meat and chicken.

How to make eggplant and sweet pepper salad

With the arrival of mid-summer, huge mountains of vegetables appear on the markets: purple eggplants, red tomatoes and colorful peppers. These vegetables not only go side by side in the market, they are good together in various dishes. Here is a recipe for a salad of blueberries and peppers, and this dish can be tasted immediately or rolled up for the winter (increasing the proportions).

Products:

• Eggplant – 1 kg.
• Carrots – 2 pcs.
• Pepper – 3-4 pcs.
• Red onion – 1-2 pcs.
• Garlic – 5-6 cloves.
• Sugar – 2 tbsp. l.
• Vinegar – 2-3 tbsp. l.
• Vegetable oil, salt and pepper to taste (for rolling 0.5 tbsp. oil per 3 kg of eggplants).

Algorithm of actions:

1. Start with eggplants. Peel the vegetables and boil for 5 minutes. Make transverse cuts and place under pressure. The excess liquid will go away, and with it the bitterness.
2. While the eggplants are under pressure, you can prepare the remaining vegetables. Peel the carrots, chop them using a grater Korean carrots. Peel the pepper, rinse, cut into strips. Chop the onion into strips.
3. Combine all vegetables, pour vinegar, add pepper, salt, garlic, sugar. Heat the vegetable oil thoroughly in a frying pan and pour it over the vegetables. Place in the refrigerator to marinate (about 6 hours).

If you prepare this salad for the winter, then you do not need to put it in the refrigerator; on the contrary, put it in sterilized containers. Additionally sterilize and seal.

Delicious recipe for eggplant salad with mayonnaise

New harvest eggplants appear in midsummer, hinting to housewives that it’s time to pick up favorite recipes or look for something new. Why not make an eggplant salad with mayonnaise using the following simple and quick recipe.

Products:

• Eggplants – 2-3 pcs. for a large family.
• Boiled eggs – 4 pcs.
• White onion – 2 pcs. (more is possible if the family loves spicy food).
• Vinegar 9% – 2 tbsp. l.
• Vegetable oil for frying eggplants.
• Mayonnaise, salt.

Algorithm of actions:

1. The blueberries and onions need to be cut into very thin strips. The little blue ones, of course, need to be peeled, washed, and cut. Leave salted for a while, drain off the bitter juice.
2. Fry the eggplant strips in batches until tender in hot oil. Transfer to a plate lined with paper towels to absorb excess oil.
3. At this time, pour the onion with vinegar and leave to marinate.
4. Cut boiled, peeled eggs into the same thin strips as vegetables.
5. Mix vegetables in a deep glass salad bowl (pre-squeeze the onion to remove excess vinegar). Add salt and season with mayonnaise.

Summer will go with a bang with these salads!

Marinated eggplant salad recipe

Summer pleases housewives and household members with a rich harvest of fruits and vegetables, motivating the former to culinary exploits, and the latter to taste them. Eggplants are good because they are tasty both fried and pickled.

Products:

• Eggplants – 1-2 pcs.
• Sweet bell pepper– 3-4 pcs.
• Onion – 1-2 pcs.
• Garlic - a couple of cloves.
• Parsley.
• Vegetable oil – 0.5 tbsp.
• Vinegar 9% (apple vinegar is possible) – 100 ml.
• Boiling water – 50 ml.
• Sugar – 1 tbsp. l., salt - 0.5 tbsp. l.
• Salt for cooking eggplant – 3-4 tbsp. l.

Algorithm of actions:

1. You need to remove the bitterness from the blue ones, to do this, cut them in half, place them in hot salted water, and boil for 5 minutes. Cut the fruits into cubes.
2. Prepare the marinade - you will need crushed garlic, chopped parsley, salt and sugar, 9% vinegar and oil.
3. Prepare vegetables. Peel the pepper and onion. Wash the vegetables and cut into strips, preferably thin.
4. First add the onions and peppers to the marinade, and then the eggplants. Add chopped parsley and stir gently. Leave to marinate for several hours in a cool place.

Salad with fried eggplants

The following salad assumes that the eggplants are pre-fried. This way the bitterness goes away from them, they become a little drier with a tasty crust. Blue peppers, tomatoes and spicy onions will keep you company in the salad.

Products:

• Eggplants – 1 pc. (large).
• Onion – 2 pcs.
• Bell pepper – 2 pcs. (large, juicy).
• Tomatoes – 4 pcs.
• Oil for frying eggplants.
• Wine vinegar – 1 tbsp. l.
• Pepper and salt, herbs.

Algorithm of actions:

1. Traditionally, peel the eggplants and cut them into circles. Sprinkle with salt, press with your hand and let it drain. Rinse, squeeze, fry on both sides in hot oil.
2. Wash the peeled onion and cut into strips. Wash the peppers, remove the stems and seeds. In another frying pan, fry the onion and one pepper.
3. The second pepper is placed raw in the salad. Cut the washed tomatoes.
4. Mix all the prepared ingredients together, season with wine vinegar (can be replaced with regular vinegar), oil, salt and pepper. Sprinkle generously with parsley.

The summer salad is ready!

How to cook eggplant salad in Korean

The technology of cooking vegetables in Korean has become widespread in last years. Carrots were the first to receive this honor, but now there are recipes for eggplants prepared in the traditions of the Land of Morning Freshness.

Products:

• Eggplants – 1-2 pcs.
• Tomato – 1 pc.
• Hot chili pepper – 1 pc.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 4-5 cloves.
• Coriander, basil.
• Soy sauce.

Algorithm of actions:

1. As always, peel the eggplants, rinse and cut into strips. Add salt, press with your hands, remove the resulting juice.
2. Peel the onion, place under running water, chop. Peel the pepper, remove seeds and tails, cut into strips, wash and chop the chili. Wash the tomatoes, cut into cubes.
3. Start frying vegetables - heat the vegetable oil, first fry the onions, then add (continuing frying) tomatoes, sweet and hot peppers, at the end of frying add eggplants. You can lightly stew the vegetables, add seasonings, salt, and soy sauce to the salad.

Leave on the stove until it cools, unless, of course, you have the strength to wait for the moment of tasting because of the amazing aromas.

Baked eggplant salad recipe

Most often, when preparing eggplants, they are boiled or fried; in the first case, they can be watery, in the second, on the contrary, overdried. Baking would be an ideal option. Below is a salad recipe in which the blue ones are prepared in exactly this way.

Products:

• Fresh eggplants – 2 pcs.
• Tomatoes – 3-4 pcs.
• Greens – basil, parsley, dill.
• Sweet bell pepper – 2 pcs.
• Olive oil – 3 tbsp. l.
• Lemon juice – 2-3 tbsp. l.
• Sugar 1 tsp. (or a little less).
• Salt, ground pepper.

Algorithm of actions:

1. Prepare the eggplants (peel, rinse, dry, cut into 2 parts). Wash the tomatoes, wash and peel the peppers.
2. Place all vegetables in the oven to roast. For tomatoes and peppers, 20 minutes is enough, eggplants – 40 minutes.
3. Remove the skins from the tomatoes and peppers and chop finely. Eggplants can be cut into larger pieces. Place the chopped vegetables in a deep container.
4. Add salt and sugar, lemon juice, olive oil, and more herbs.

The fragrant summer salad is ready, it's time to serve!

Delicious warm salad with eggplant

Summer always requires fresh vegetables and fruits, but sometimes you want to eat something unusual warm salad, and the world cookbook contains magical recipes. Using one of them, you can create a real gastronomic miracle with your own hands.

Products:

• Beef – 300 gr.
• Eggplants – 1 pc. medium size.
• Carrots and bell peppers – 1 pc.
• Soy sauce (real) – 1 tbsp. l.
• Sugar – 1 tsp.
• Vegetable oil (ideally olive oil).
• Oil for frying.
• Lemon juice – 1 tbsp. l.
• Garlic – 2-3 cloves.
• Greens (not for everyone).

Algorithm of actions:

1. Rinse the beef, dry with a paper towel, then cut into thin strips. Fry in olive oil.
2. Prepare the eggplant in the usual way - peel and wash. After cutting, add salt, press, and give time for the bitter juice to release. Drain it and add the chopped vegetables to the beef.
3. While the frying process is in progress, you need to prepare the carrots and peppers, peel, rinse, and chop (carrots are grated). Place them in the pan one at a time, first the carrots, then the peppers.
4. While the roasting process continues, prepare the salad dressing. Mix soy sauce with oil, lemon juice, salt, and sugar in a bowl. You can add greens here, or in a ready-made salad.
5. Place the beef and vegetables in a salad bowl, pour over the dressing, and stir. You can serve it immediately, you can leave it to cool and serve it in the classic form - chilled.

Eggplants require preparation - they are bitter, so you need to remove the juice. This is done in several ways: boil it in water with salt and put it on a sieve, salt it and leave it, then simply press it with a press to drain the juice.

Any summer vegetables – tomatoes, peppers, white and red onions – look great in an eggplant salad. You can experiment all summer, adding one or another vegetable, or even the entire vegetable stock available in the refrigerator.

Eggplants are always good; these vegetables are a great opportunity for gastronomic experiences and experiments, which always end in a delicious victory.

We look forward to your comments and ratings - this is very important to us!

An original eggplant and onion salad - for a festive or everyday table: with pickled or fried onions, tomatoes, eggs.

Everyone who tries the salad is sure that the salad is meat or with mushrooms! The dish is ready in 15 minutes, hearty and simple. You just need to boil a couple of eggs, fry the eggplants and pickle the onions so that they lose their bitterness. Eggplants can be of absolutely any variety; it is advisable that they be medium in size, unripe and firm - then the vegetable salad will turn out especially juicy and tasty.

• eggplants - 2 pcs.
• onion- 1 PC.
• salt - 1 tsp.
• sugar - 2 tsp.
• 9 percent vinegar - 1 tbsp. l.
• boiling water - 100 ml
• chicken eggs- 2 pcs.
• vegetable oil - 2 tbsp. l.
• mayonnaise - 2 tbsp. l.

Wash the eggplants, remove the sepals and cut into large strips (along with the skin). Sprinkle with 1 teaspoon of salt, stir and set aside for 10-15 minutes so that they release juice and lose their characteristic bitterness. Even if the eggplants are not bitter, they should still be kept in salted water for a while so that they absorb less oil when frying.

After soaking, rinse the eggplants with clean cool water to remove the salt, and then squeeze out the excess liquid with your hands. Heat vegetable oil in a frying pan and fry the eggplants in it until tender - 5-7 minutes.

Peel a large onion and cut into thin half rings. Sprinkle the onion with 2 teaspoons of sugar and add 1 tablespoon of 9 percent vinegar. Pour 100 ml of boiling water and let marinate for 10 minutes, covering the bowl with a lid.

Meanwhile, boil the eggs hard, fill them with cold water and peel them. Cut the eggs into large strips.

Combine all the ingredients in a deep salad bowl: fried eggplants, boiled eggs and pickled onions (squeezed out of the liquid). Season with mayonnaise, add salt and pepper to taste and mix.

Serve the salad with eggplants and eggs in a common salad bowl or in portions, garnished with fresh dill. You can store the dish in the refrigerator until guests arrive for 2-3 hours.

Recipe 2: Eggplant salad with egg and pickled onions

• eggplant - 3 pcs
• eggs - 3 pcs
• onions - 2 pcs
• water - 100 ml
• vegetable oil - 50 ml
• mayonnaise - 3 tbsp.
• table vinegar 9% - 2 tbsp.
• sugar - 1 tbsp.
• salt - 1 tsp.
• parsley - 1 bunch
• black pepper - 1 pinch

Immediately set the chicken eggs (I have large ones - about 60 grams each) to boil hard - 9-10 minutes after boiling over medium heat. To prevent eggs from cracking during cooking, they should be at room temperature, just like the water. In addition, you can additionally salt the water or pour in a little vinegar - then the likelihood of damage to the shell is minimized.

Then let's do the eggplants. We wash them, dry them and cut them into cubes (the thickness of a pencil). You can remove the skin if you wish, but I like it with it on.

Place the vegetable cubes in a suitable bowl and sprinkle with half a teaspoon of salt. Stir so that the salt evenly covers all the pieces, and leave on the table for 10-15 minutes.

After this we will make the marinade for the onions. Pour 100 milliliters of cold water into another bowl, add a tablespoon of sugar, half a teaspoon of salt and 2 tablespoons of vinegar. If you want, you can acidify the marinade with another vinegar (wine or apple vinegar - we take 1.5 times more, that is, 3 tablespoons) or a pinch citric acid. Stir until the sugar and salt crystals are completely dissolved.

When the eggplants stand, they will release juice - salt draws out moisture well and removes bitterness (if you come across bitter vegetables). Gently squeeze the cubes and drain the juice.

Pour vegetable oil (I use sunflower) into a deep and wide frying pan and heat it thoroughly. Lay out the vegetable cubes.

Fry the eggplants over high heat, stirring occasionally, until golden brown - about 5-7 minutes. If you have a small frying pan, I recommend frying the eggplants in two batches.

Transfer the finished fried eggplants to a plate lined with napkins to absorb excess oil. Let the vegetables cool.

When the chicken eggs are ready (and they were already ready while we were working on the onions and eggplants), place them directly in a saucepan under cold running water for about 5 minutes. During this time they will cool down and the shells will be easier to remove. If you prefer, you can boil the eggs ahead of time and let them cool at room temperature or in the refrigerator. We peel the boiled chicken eggs and then cut them lengthwise into thin slices.

Assembling the salad: in a large bowl, place chicken eggs, cooled fried eggplants and pickled onions, which should be squeezed thoroughly (the marinade will no longer be needed). Add finely chopped fresh parsley there.

Pepper the salad to taste and season with mayonnaise - 3 tablespoons is enough for this amount.

Stir - the salad with eggplants, eggs and pickled onions is ready. You can eat it immediately or keep it in the refrigerator for about an hour before serving.

Fragrant slices of fried eggplant, juicy and crispy pickled onions, tender boiled eggs - the perfect combination of available products in one salad.

Recipe 3, simple: eggplant salad with pickled onions

Eggplant salad with egg and mayonnaise and pickled onions is an inexpensive, easy-to-prepare and very tasty cold appetizer made from vegetables and eggs. To make eggplant salad with egg and mayonnaise and pickled onions even tastier, use not ordinary onions, but white or red salad onions, marinate them in lemon juice, not vinegar, and season the dish with homemade mayonnaise. These little culinary secrets will make a simple dish surprisingly tasty.

• eggplant – 350 gr.;
• white salad onion – 120 gr.;
• chicken egg – 4 pcs.;
• mayonnaise – 60 gr.;
• lemon – 1\2 pcs.;
• parsley – 20 gr.;
• black pepper, salt, sugar, vegetable oil.

First we make the marinade for the onions. Mix hot boiled water with juice from half a lemon, sugar and salt in a bowl. The marinade should be tasty, so taste and adjust the amount of salt and sugar to your liking.

Now we peel the onions, cut them into very thin half rings, and put them in the marinade. We marinate the onion for about 20 minutes, but you can leave it in the refrigerator for several hours, it will turn out even tastier.

Cut ripe eggplants with white dense flesh and skin without visible damage into thin strips.

Heat vegetable oil in a frying pan. Fry the vegetables in small portions until golden brown.

There is no need to salt before frying so that moisture does not escape from them, and as for bitterness, those vegetables that are sold nowadays are usually not bitter.

Boil hard-boiled chicken eggs, cut finely. Leave half the egg to decorate the dish.

Place the pickled onions in a sieve; when the liquid has drained completely, place the onions in a deep salad bowl.

Add cooled fried eggplants. All ingredients can only be mixed cold!

Then put the eggplant salad with egg and mayonnaise and pickled onions in a salad bowl with finely chopped eggs.

Season the dish - add finely chopped parsley, a pinch of salt, freshly ground black pepper, mayonnaise and salt to taste. Serve immediately, garnish with fresh herbs and boiled egg.

Recipe 4: eggplant salad with onions and mayonnaise for the winter

We offer you a delicious and tender preparation with eggplants, mayonnaise and mushroom seasoning for the winter. The eggplants turn out soft, tender with a mushroom aroma; this preparation reminds me of forest mushrooms. We will prepare this salad with mayonnaise, but if desired, you can replace it with sour cream. Eggplant with mushroom seasoning and mayonnaise with a piece of crispy bread toast is very tasty. The recipe requires sterilization. We didn’t try to store this preparation beyond spring; we ate it earlier. Try this delicious eggplant appetizer.

• eggplants - 2.5 kg;
• onions - 700 g;
• garlic - to taste, about 3 cloves;
• vegetable oil - 50-100 ml;
• dry mushroom seasoning - 40 g;
• mayonnaise - 300-400 g.

For this salad, use young eggplants or varieties that have few or no seeds inside. The taste of the product will then be more delicate and soft. First, prepare the eggplants, wash and peel them. Easily remove the peel using a vegetable peeler.

Cut the peeled eggplants into large cubes or half-slices.

Place a deep container of water on the stove and bring to a boil. Then immerse the eggplants in water and cook for five minutes over low heat.

Place the slightly cooled boiled eggplants on a sieve to drain off excess liquid; it is not needed.

Meanwhile, while the eggplants are straining, chop the peeled onions into thin half rings. Finely chop a few cloves of garlic.

In a preheated frying pan with vegetable oil, sauté the onion and garlic until light golden brown or just translucent, about 10 minutes.

Place the onion from the frying pan into a deep bowl. Place the prepared boiled eggplants in the same frying pan where the onions were sautéed and fry over high heat for about 10 minutes.

If you have a small frying pan, then fry the eggplants in batches. To prevent eggplants from turning into mush, do not stir them often. Place the fried eggplants in a bowl with the onions, add dry mushroom seasoning and mayonnaise. Do not add salt, because the seasoning already contains salt. Vinegar is not added to these eggplants due to the fact that mayonnaise already contains it, but if you make it with homemade mayonnaise without vinegar or with sour cream, then add 2 tbsp at the end of cooking. vinegar.

Mix all salad ingredients thoroughly with a spatula. You will have approximately two liters of these delicious and piquant eggplants.

Place the eggplants in clean and dried jars. Next, place the jars in a container with water to sterilize for 30 minutes (for jars up to 500 ml).

After sterilization, roll up the jars with eggplants and leave them upside down until they cool. These eggplants with mushroom seasoning and mayonnaise are stored in a cool pantry.

Recipe 5: fried eggplant salad with onions (step by step)

Fried eggplant salad with egg and onion - simple in composition and preparation, but amazing tasty dish, which can be served on both weekdays and holidays. The eggplant in this salad tastes very much like mushrooms. Try it, the dish is extremely tasty and interesting!

• boiled eggs - 2-3 pcs.;
• onion (large) - 1 pc.;
• eggplants (small) - 3 pcs.;
• vinegar 9% - 2 tbsp. l.;
• salt, freshly ground black pepper - to taste;
• mayonnaise - 2-3 tbsp. l.;
• vegetable oil for frying eggplants.

Recipe 6: eggplant salad with onions (step-by-step photos)

This salad has fairly simple ingredients and is prepared quickly, which adds additional advantages to the salad.

• 750 grams of eggplant (this is about 2 large eggplants)
• 4 boiled eggs
• 1 medium onion
• 2 tbsp. spoons of mayonnaise
• parsley
• salt and pepper to taste
• 1-2 tbsp. tablespoons vegetable oil for frying eggplants
• 1 glass of water
• 1 tbsp. spoon of sugar
• 2 tbsp. spoons of vinegar (I will use balsamic vinegar, you can use apple cider vinegar or even regular table vinegar)

In order to pickle the onion, we need to peel the onion and cut it into half rings (cut the onion in half and cut into strips). A medium sized bulb is required.

I use balsamic vinegar instead of regular vinegar. You can take the usual 9%, then you will need to add not 2 tbsp. spoons, but one.

I also take a glass of water. Glass 250 grams.

I will pickle the onions in a bowl. I pour water into a bowl. I add a tablespoon of sugar and 2 tbsp. spoons of balsamic vinegar. The balsamic vinegar makes the marinade dark. But you can easily replace balsamic vinegar with apple cider vinegar.

I mix the marinade. Pour the chopped onion into the marinade and leave for 15-20 minutes.

I prepared the salad for half a serving. I think I'll make it for half a portion, and if we like it, I'll make more next time. To be honest, I regretted that I only prepared half a portion. The salad turned out really delicious.

So, let's start preparing the salad. I am sharing with you a recipe for eggplant salad with egg and pickled onions. The recipe, as usual, with step by step photos. So you can easily repeat everything.

While our onions are pickling, I’ll get to the eggplants. Eggplants need to be washed, wiped dry and cut into small strips. I first cut the eggplant into 0.5 cm circles, and then cut it into 0.5 cm strips. These are the eggplant sticks that I get.

I pour the chopped eggplants into a bowl and add about a teaspoon of salt. Leave the eggplants for 10-15 minutes.

As I said above, I prepared the salad for half a serving. Therefore, I took 1 eggplant (eggplant weight 350 grams). I also used half an onion, 2 boiled eggs and a tablespoon of mayonnaise.

Eggplants must be salted and left, this will remove excess bitterness. You need to strain out the bitterness, you can use a strainer, or you can squeeze the eggplants out with your hands. I squeezed out the excess liquid with my hands.

I put a frying pan on the fire, pour vegetable oil into it and lay out the eggplants.

Fry the eggplants until done. They turned red for me. They fried very quickly, as they were cut thinly.

To remove excess vegetable oil from eggplants, I place the fried eggplants on a plate, which I have previously covered with a paper towel. This way, excess oil will be absorbed and the eggplant salad with egg and pickled onions will not be greasy.

I also boiled and peeled the eggs, in the photo I have 3 eggs, but I will use 2. I boil the eggs for 10 minutes. I add a little salt to the water in which the eggs are boiled, so they clean better.

The eggplants are hot and need to be cooled. In the meantime, you can strain the marinade from the onions.

Eggs need to be cut into strips. To do this, I cut the egg in half and cut it into thin strips.

You can buy mayonnaise or make it yourself. If you buy mayonnaise in a store, pay attention to the date and composition of the mayonnaise. For salads, I recommend using mayonnaise with at least 67% fat content.

Combine cooled fried eggplants, pickled onions and chopped eggs in a bowl. You also need to add greens to the salad.

I add parsley. You can use cilantro if you like. Or you can add cilantro and parsley.

I washed the greens under running water, dried them on a paper towel and finely chopped them with a sharp knife.

All that remains is to season the salad with mayonnaise and mix everything. For the salad you need to take 2 full tablespoons of mayonnaise. But since I prepared the salad for half a serving, I took 1 tbsp. a heaped spoon of mayonnaise.

Mix the salad and add salt and black pepper to taste. Try the salad first, and then decide how much salt and pepper to add.

For spices, you can also add ground coriander (to taste) if you like this spice.

This is the salad we got. Even from the photo it’s quite appetizing, now we’ll try it.

I transfer the salad to a bowl. The salad can be decorated with any greens you wish. I garnished the salad with a sprig of parsley.

Half the ingredients made just a small plate of salad. It was enough for my husband and I. We both really liked the eggplant salad.

The main thing is to salt the eggplants, let the excess bitterness go away. And also be sure to place already fried eggplants on a paper towel so that excess vegetable oil is absorbed. The salad then turns out satisfying and not greasy.

Recipe 7: Eggplant salad with tomatoes and onions (with photo)

Wonderful salad of eggplants and tomatoes with peppers. Very delicate in taste with a spicy tang. Prepared in the summer, both for the family table menu and suitable for preservation for the winter. Does not lose its beneficial qualities and aroma. It is quickly prepared and does not require additional sterilization.

• Onions 2 pieces
• Salt 1 tbsp. spoon
• Garlic 5 cloves
• Tomato 3 pieces
• Vegetable oil 5 tbsp. spoons
• Granulated sugar 2 teaspoons
• Eggplant 1,000 grams
• Sweet pepper 3 pieces
• Chili pepper 1 piece
• Apple cider vinegar 1 tbsp. spoon

Prepare all the vegetables and spices needed for this recipe ahead of time. The fruits should not be overripe, without cracks or damage, and preferably of medium size. Especially eggplants. Large overripe eggplants have very hard seeds; this is not desirable for salad.

Peel the onion and cut into not very thin half rings.

Rinse the tomatoes well and cut into not very thin slices, removing the place where the stalk is located and the hard core extending from it.

Wash the eggplants, cut off the stem, cut into not very thin pieces and keep them for 20 minutes in salt water or in water with lemon juice so that the flesh of the vegetable does not darken.

Rinse the chili pepper and remove the seeds from the pod cavity. Chop into very small pieces with a knife. Take 2-3 pods of sweet red pepper, also wash, remove seeds and cut into large pieces measuring approximately 3 x 4, 3 x 5 cm.

Take a cauldron, pour a little vegetable oil into it, enough to fry the vegetables, but not a lot. There is no need for excess oil in the salad. Rinse the eggplant slices, squeeze them well, and throw them into the cauldron. Once the eggplants start to brown, add the chopped onion and red pepper. Fry for another 5-10 minutes.

Then add the cooked tomatoes and chili peppers to the eggplants and onions and simmer regularly, stirring regularly, for about 15 minutes. And just before the end of cooking, add salt to taste, add apple cider vinegar, chopped garlic, add sugar and simmer for another 5 minutes.

Our salad is ready! A very pleasant and tasty dish. Place in a salad bowl and serve to your family and feel free to treat your friends. Like all vegetable salads, they are very rich in vitamins and nutritious. Great for increasing appetite. Prepare and surprise your guests with such a dish with a unique aroma!

This salad is great for preserving for the winter. Sterilize the jars and lids in advance, and when the salad is ready, straight from the heat, place it tightly in the jars and seal with the lids. Turn the salad over onto the lid and wrap it until it cools completely. Stays great all winter.

Fried eggplant salad is usually prepared with a variety of fresh vegetables. The combination of soft eggplants and fresh vegetables gives a unique piquant taste. However, not everyone is ready to give up meat ingredients, so they will go well with fried eggplant. Moreover, for lovers of light and summer salads, you can suggest adding feta cheese or feta cheese to the salad.

In any case, the salad with fried eggplant will turn out awesome. And how many vitamins there are in one dish, simply countless. And don’t be confused by the fact that the eggplants are fried. If you don’t add a lot of oil or even fry them in the oven, this dish turns out to be low-calorie and even dietary.

And in order for the eggplant not to taste bitter, it is necessary to salt it generously and leave for 20 minutes. Or you can pour salt water, this method will also remove excess bitterness.

How to make fried eggplant salad - 15 varieties

Don't make this salad if you don't like fried vegetables. Otherwise, it will become your family's most popular dish.

Ingredients:

• Eggplants - pcs.
• Bell pepper - 3 pcs.
• Peanut sauce
• Pine nuts = 50 g

Preparation:

Cut the eggplants into strips and fry in vegetable oil. We clean the pepper from seeds and stalks. Cut into strips and fry. Mix the ingredients and season with nut sauce.

It is unlikely that this salad will leave you indifferent. Fresh, crispy and very tasty.

Ingredients:

• Eggplants - 300 g
• Tomatoes - 300 g
• Sweet pepper - 400 g
• Greenery
• Onion -2 pcs.
• Garlic

Preparation:

Cut the eggplants into slices and fry them in vegetable oil on both sides. Cut the pepper into arbitrary pieces. Cut the onion into thin half rings and the tomatoes into large cubes. Finely chop the greens. Mix all ingredients in a salad bowl. Salt the salad to taste and sprinkle lemon juice over our salad.

When you first try this salad you think it’s with mushrooms. Very tasty and tender.

Ingredients:

• Eggplants - 3 pcs.
• Eggs - 3 pcs.
• Onion - 1 pc.
• Greenery

Preparation:

Boil the eggs hard. Peel the eggplants and cut into cubes. Fry the eggplants in a small amount of oil. Cut the onion into cubes. After cooling, cut the eggs into cubes. Mix all ingredients and season with mayonnaise. Finely chop the greens. Let's decorate the salad.

Kids really like this simple salad.

Ingredients:

• Eggplants - 2 pcs.
• Eggs - pcs.
• Tomato - 1 pc.
• Garlic - 2 pcs.

Preparation:

Cut the eggplants into cubes, do not remove the peel. Fry the eggplants in oil. Boil the eggs and cut into cubes. Let's pass the garlic through a press. Mix all ingredients and season with mayonnaise.

Bon appetit.

This dish may seem easy, but the first impression is always wrong. Once you try it you will understand how satisfying it is.

Ingredients:

• Eggplants 3 pcs.
• Tomatoes - 2 pcs.
• Champignons - 300g
• Onion - 1 pc.
• Sour cream
• Walnut - 100 g
• Lemon juice - 2 tbsp. l.

Preparation:

Peel the eggplants and cut into cubes. Fry them in a small amount of oil.

Eggplants love oil. Therefore, you always need a lot of it to fry eggplant. As a result, eggplants become very fatty. Therefore, it is best to keep them in the oven on a baking sheet. They will be baked, but not greasy.

Cut the tomatoes into cubes. Cut the onion into small pieces. Cut the champignons into slices and fry them with onions in a small amount of oil. Let's prepare the sauce. Mix sour cream, lemon juice, ground walnuts and salt. Mix the ingredients and season them with sauce.

The bright taste of this salad plus its simplicity leaves us no chance. It will become one of the whole family's favorite salads.

Ingredients:

• Eggplants - 3 pcs.
• Tomatoes - 3 pcs.
• Garlic - 3 teeth
• Cheese cheese - 200 g
• Soy sauce - 40 ml
• Walnut - 30 g

Preparation:

Cut the eggplants into small pieces and fry, stirring constantly. At the end of frying, add soy sauce. Finely chop the nuts. Cut the cheese and tomatoes into strips. Mix all the ingredients and season with oil and nuts.

This spicy salad can even replace a second course. The salad is very filling and high in calories.

Ingredients:

• Beef tongue - 200 g
• Eggplant - 1 pc.
• Bell pepper - 1 pc.
• Marinated champignons - 150 g
• Green onion
• Onions - 1 pc.
• Lettuce leaves
• Balsamic vinegar - 10 ml
• Soy sauce - 10 ml
• Sugar
• French mustard - 10 ml

Preparation:

Cut the eggplants into longitudinal slices and fry in vegetable oil until cooked. Then place the plates on a paper towel. As soon as they cool, cut them into slices. Peel the onion and pepper and cut into cubes. Fry the onions and peppers in a small amount of oil. Boiled beef tongue cut into cubes. Let's prepare the sauce. Mix soy sauce, mustard, sugar and vinegar, mix well and season the salad with it.

Bon appetit.

Korean salads are very popular. They are moderately spicy and unusual.

Ingredients:

• Eggplants - 4 pcs.
• Carrots - 1 pc.
• Bow -1
• Bell pepper - 2 pcs.
• Chili pepper - 1 pc.
• Soy sauce - 40 ml
• Garlic - 3 teeth
• Coriander
• Black pepper
• Red pepper
• Sesame
• Vinegar 70% - 10ml

Preparation:

Cut the eggplant into strips, mix with salt, mix well and mash. Place the eggplants in the refrigerator for 8 hours. After that, take them out and rinse them well in cold water. Fill with water and leave for 15 minutes, then squeeze them out with your hands.

We clean the pepper from seeds and cut off the stalk. Cut the pepper into thin strips. Carrots in Korean. Cut the onion into thin half rings. Chop the chili pepper into small pieces. Finely chop the garlic.

Heat half a glass of oil in a frying pan and fry the eggplants. Then we put them on a sieve to drain the oil. Add coriander and black pepper to the same oil. Now place the onion in the spicy oil for literally 3-5 minutes. Add carrots to the onions. Leave for a while until the carrots become soft. Now mix all the ingredients and mix well. Pepper and add half a tablespoon of vinegar. Mix well, add soy sauce and honey. At the end, add garlic and chili pepper. Place the salad in the refrigerator for 12 hours.

At first glance, this is a complete and very hearty dish, but no, it's just a salad.

Ingredients:

• Potatoes - 3 pcs.
• Sausages - 4 pcs.
• Zucchini - 0.5 pcs.
• Tomato - 1 pc.
• Bell pepper - 1 pc.
• Lettuce leaves
• Ketchup - 50ml

Preparation:

Cut the potatoes into rounds. Fry the potatoes in a frying pan. Remove the film from the sausages and cut them into circles and fry them in the same frying pan. Peel the zucchini and eggplant and cut into cubes. Then fry in oil. Peel the pepper from seeds and cut into cubes. Cut the tomatoes into cubes. Wash the lettuce leaves. Tear the lettuce leaves into small pieces. Place vegetables and sausages on the salad. Season the salad with ketchup.

A tasty and satisfying salad for every day.

Ingredients:

• Eggplants - 2 pcs.
• Tomatoes - 2 pcs.
• Ham - 300 g
• Garlic
• Mustard

Preparation:

Cut the eggplants into large cubes.

If the cubes are small, the eggplants will turn into mush.

Fry the eggplants in oil. Cut the tomatoes into cubes. Cut the sausage into cubes. Let's prepare the sauce. Mix mustard and mayonnaise, mix well and add garlic and pepper. Mix all the ingredients and season with our sauce.

This salad deserves a central place on your table. Very tasty and filling.

Ingredients:

• Chicken fillet - 00 g
• Eggplants - 1 pc.
• Bell pepper - 1 pc.
• Carrots - 1 pc.

Preparation:

Cut the eggplants into strips. Salt and leave for 20 minutes. Then place it on a baking sheet and put it in the oven for 15 minutes. We cut carrots in Korean style. Cut the pepper into strips. Fry the vegetables in a small amount of oil.

Boil the chicken meat and separate it into fibers. Mix all ingredients and season with mayonnaise.

If desired, you can also add oil.

Vitamin-rich and very tasty salad for lovers of simple dishes.

Ingredients:

• Eggplant - 1 pc.
• Cucumbers - 2 pcs.
• Tomatoes - 3 pcs.
• Feta - 100 g
• Onion - 1 pc.
• Basil

Preparation:

We clean the eggplant and cut it into slices. Pour oil into a frying pan, heat it and fry the eggplants. Peel and cut the cucumbers. Cut the tomatoes into cubes. After cooling, cut the eggplants into strips. Cut the onion into half rings. Garnish the salad with basil and feta cheese. Salt and pepper.

Everyone loved this salad for its simplicity and lightness.

Eggplant comes from India and Central Asia, where it is called dark-fruited nightshade. And in the southern regions they gave him a different name - little blue. Previously, such fruits were considered exotic, but now they have firmly won the respect and worldwide love of gourmets throughout the world. Therefore, eggplant salads are increasingly being prepared, the recipes for which are very diverse. It’s very easy to choose an option for a specific menu.

General cooking principles

Eggplants are a valuable source of vegetable protein, so it is recommended to include them in the menu as often as possible. The pulp is enriched with macroelements and microelements: phosphorus, copper, cobalt, iron, zinc, manganese. Dishes made from this vegetable not only satiate well, but also cleanse the body, strengthen blood vessels and the heart, and have a good effect on the condition of the gastrointestinal tract.

Raw the vegetable is rarely consumed. Recipes for eggplant salads usually involve the use of a marinated, salted or blanched product. Tomatoes, peppers, and onions are companion vegetables that can be found in combination with eggplants in almost any recipe. And more hearty options add cheese, meat, and eggs.

It is worth considering several reliable and housewives-tested recipes to prepare a delicious eggplant salad. It will look decent on the holiday table. Korean-style vegetables, caviar, various puff options - nothing stays on it for long.

Korean version

Korean snacks have a spicy taste, they are distinguished by a large number of herbs and spices. They have already firmly taken their place in Russian cuisine, as they are a good addition to warm dishes as a side dish. You need to prepare this salad in advance, since the blue ones need to be salted for a day, and the finished dish needs to be infused. Ingredients you will need:

The eggplants are not peeled, they are cut into long pieces lengthwise (each thickness is no more than one centimeter). Then they are salted, crushed by hand and left in an airtight container in the refrigerator for a whole day. After this, the cubes are squeezed out of the juice and fried in hot oil.

The garlic is peeled, chopped together with the herbs, salted and kneaded. The peppers are peeled, cut into strips, the onions into thin half rings, and the carrots are grated on a Korean grater. Mix everything, add coriander, pepper and sugar. But if you don’t like sweet notes in a snack, then you can do without sugar. If it seems that the snack is not very salty, you can add soy sauce. The taste becomes most vivid after a day of infusion in the refrigerator.

Fried eggplant

This salad will take less time to prepare. Fried eggplant They themselves are very tasty, but they turn out more tender if you first keep them in salt for at least an hour. Usually bell peppers and various greens are added to the dish, and a special dressing of honey and soy sauce makes the salad unforgettable. For cooking you need to prepare the following set of products:

Eggplants are cut into strips or cubes, fried in oil and dried on a paper towel. Soy sauce is mixed with vinegar and honey, chopped garlic and ground pepper are added. The marinade is poured over the blue ones. Bell peppers are peeled from seeds and white membranes, cut into strips and added to eggplants along with chopped herbs. At this point, the cooking process is considered complete - you can begin tasting the snack.

With added tomatoes

Blue ones with tomatoes and garlic can be called a universal appetizer in Armenian cuisine. Using this recipe, you can prepare a universal dish that is no worse than what housewives cook in Armenia. Prepared simply from minimum set products:

• half a kilo of tomatoes, eggplants;
• two bell peppers;
• two onions;
• parsley, garlic, vegetable oil, vinegar, pepper, salt - to taste.

The main fresh vegetable is cut into circles, salted and left covered for half an hour, then washed and squeezed. Eggplant pieces are fried together with onion half rings and garlic in oil, cool. The tomatoes are washed, cut into circles, and Bell pepper- rings. All vegetables are mixed together, vinegar, spices and salt are added to taste. Sprinkle chopped parsley or any other herbs on top. Can be served immediately.

From a similar set of products you can prepare another unusual dish, which differs in the way it is served. A salad of baked eggplants, tomatoes and peppers goes well with various meat dishes, mashed potatoes, fish. Hot eggplant salad with tomatoes- this is a good solution for a cold winter, when you want to quickly snack on something warm. It is prepared from the same ingredients as the Armenian appetizer.

First, the eggplants, along with tomatoes and peppers, are baked in the oven for fifteen minutes. The baking dish must first be greased with oil. Then the peppers and tomatoes are taken out, and the blue ones are left to cook for the same amount of time. Garlic, onion and herbs are chopped. The skins are removed from the tomatoes, the peppers are cleared of seeds and cut into cubes. The eggplant pulp is cut into small cubes. Everything is mixed, seasoned with spices, oil, salt. Transfer to a mold and place in a warm oven for another ten minutes.

Serve immediately, sprinkled with chopped herbs on top. You can even serve it immediately in the form or arrange it into portioned plates.

Peacock tail

This amazing cold appetizer is in demand on the holiday table. It is prepared from products that are often already in the refrigerator. Eggplants are stuffed with cheese, decorated with olives and cucumbers - it turns out very beautiful. It is very difficult to resist such a culinary masterpiece. The following ingredients are needed:

Eggplants are cut into ovals and baked in the oven on a baking sheet greased with vegetable or butter. Boiled eggs and cheese are grated on a grater with small holes, chopped garlic, mayonnaise, pepper and salt are added. You should get a homogeneous mixture.

The cucumber is cut into ovals, the pepper into strips, and the olives into halves. These products are needed to create a beautiful vegetable appetizer. Spread the cheese mixture onto the eggplant mugs, add cucumbers, peppers and olives to create a shape reminiscent of a peacock's tail feather. Then all that remains is to arrange the appetizer on a serving platter in the form of a fluffy tail.

Zucchini with blue ones

This snack is often called universal. It can be eaten immediately warm or canned for the winter. This salad is prepared all year round: frozen vegetables are suitable for winter, fresh vegetables are suitable for autumn and spring. The appetizer perfectly complements beef, chicken and game dishes. The salad can be prepared very spicy. For it you will need:

All vegetables are cut into strips or cubes. The onions are pickled for twenty minutes in water with added sugar and 9% vinegar. Zucchini cubes are quickly fried in hot oil and placed in a salad bowl. Next, the blue ones are fried and added to the zucchini, with tomatoes, pickled onions, garlic and herbs on top. Can be served hot or pre-chilled.

Hearty salad options

Salads with eggplants are all filling, but there are options where by adding certain ingredients you can get a complete lunch snack. For example, a delicious hearty egg salad can be seasoned with sour cream, mayonnaise or natural yogurt. A spoonful of French mustard will add a pleasant flavor to the dish. But it is better not to use a lot of mayonnaise - it should be replaced with a sauce with reduced fat content. The following products will be required:

• two eggplants;
• three eggs;
• bulb;
• French mustard, vegetable oil, vinegar, mayonnaise, sugar, spices, salt - to taste.

The main ingredient is cleaned, cut into thin strips and salted. The onion is cut into half rings. The marinade is prepared as follows: sugar, salt and table vinegar are dissolved in a glass of boiling water. Pour this mixture over the onions and leave with the lid closed. The eggplant pieces are washed under water, squeezed out and immediately fried in hot oil. The eggs are boiled and crushed. Mix everything, add mustard with your favorite spices and season with a small amount of mayonnaise.

Another hearty option involves adding chicken. This salad can serve as a main dish for breakfast or a family dinner. In winter, it can be prepared from frozen and fried eggplant straws. Mayonnaise is used as a dressing, but light oil can also be used. The following ingredients are needed:

• medium-sized eggplant;
• bell pepper;
• chicken breast;
• carrot;
• mayonnaise, spices, herbs, salt.

The eggplant is cut into thin strips, salted for twenty minutes and fried in hot oil. Then dry on a paper towel to remove excess oil. Grate the carrots and lightly fry them together with the chopped pepper. The chicken is boiled and separated into long fibers. Mix everything in a salad bowl, add spices and mayonnaise to taste. Top with fresh herbs.

It’s very easy to choose a recipe for a dish for your everyday or holiday table. Many recipes are also suitable for those who watch their figure or fast. When preparing any eggplant salad, you can experiment: add other vegetables or meat, use different spices. Each time you can create a new flavor combination that will be remembered for its unique aroma.

Attention, TODAY only!

There are many ways to prepare eggplant salad for the winter - recipes for this are available in most national cuisines. And you can choose any one you like, in accordance with personal preferences, cooking methods, and composition of products.

The five most commonly used ingredients in eggplant salad recipes for the winter:

A popular method is one in which vegetables are chopped and stewed until tender in a large saucepan (one might even say boiled). And then they wrap it in sterilized jars, filling them to the top.

There are those where eggplants cut into long slices are fried in oil, placed in jars and poured with a vegetable mixture that is more like a thick sauce. It is also pre-cooked and boiled for several minutes.

Along with eggplants, the preparation can include any vegetables of your choice: bell peppers, tomatoes, zucchini, onions, carrots, green beans, beans, boiled rice. The consistency of the dish is less like a salad and more like a stew, but these are minor things.

If you want to get a “dryer” version, lay the eggplants in jars in neat layers, interspersing them with inserts of other vegetables. Everything is pre-baked in the oven until done. In this case, the juice does not get into the jars. Instead, a marinade is taken from vegetable oil, salt, sugar, vinegar and a small amount of water. It is permissible to fry eggplants and add raw bell peppers cut into cubes.

Five of the fastest eggplant salad recipes for the winter:

An important question that worries many: is it necessary to peel eggplants for salad?

Such preparations of this dish are very popular among Russian housewives, the taste of which is reminiscent of mushroom. One method doesn’t even require glass jars. You need to bake the eggplants in the oven, cool them and peel them. Then place the whole thing in a plastic bag and freeze in portions in the freezer. When baking vegetables, it is better to undercook them. When it comes time to defrost one, you can be sure that the blue ones taste very much like mushrooms. You can use this by adding them to a variety of dishes, including winter salads.