Ingredients

• 2 eggplants;
• 1–2 cloves of garlic;
• a handful of walnuts;
• 3 tomatoes;
• 150 g 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.

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 any 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.

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 cooked. 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

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.

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.

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.

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. 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.

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.

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.

Eggplant is a favorite healthy and tasty vegetable for many. And those who have not yet loved it, most likely, as they say, simply do not know how to cook it. Today I have prepared for you a great article on how to cook delicious salad from eggplants for the winter and preserve it, preserving all the most delicious and healthy things.

Eggplant salads have long been a well-known seasonal preparation and appetizer, opening a jar of which in the middle of a frosty winter is a real summer holiday. And the variety of combinations of other vegetables with eggplants makes these salads even better. You can always find one that suits exactly you and your loved ones’ tastes.

Today I want to talk about several delicious eggplant salad recipes for the winter from all over the world, and you can choose.

Delicious eggplant salad with cucumbers and peppers - preparation for the winter

The recipe for this wonderful and simple salad Eggplants include our favorite vegetables, which are easy to buy in the store or use those grown in your garden. My beds had almost everything I needed except sweet peppers, but that was not a problem at all. It's vegetable harvesting season and they're easy to find.

To prepare such a delicious eggplant salad for the winter, stock up on convenient canning jars with good lids. From my own experience, I can say that liter jars are well suited for salads; it can be just enough to feed a family with lunch once, or at most twice. Although, considering how delicious the salad is, they may eat it in one go and ask for more. The salad is also very elegant and will be a great addition to the holiday table.

To prepare the salad you will need:

• fresh eggplants - 1.4 kg,
• tomatoes - 1.4 kg,
• Bell pepper- 0.7 kg,
• fresh cucumbers - 0.7 kg,
• onions - 0.3 kg,
• granulated sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vegetable oil - 200 ml,
• vinegar 9% - 5 tablespoons.

The indicated volumes of vegetables will yield approximately 3 liters of salad; calculate the required number of jars for this.

Preparation:

1. Prepare vegetables for eggplant salad. Wash them thoroughly. Cut off the tails of eggplants and cut off the ends on both sides of cucumbers. Cut the sweet pepper and remove the seeds. Peel the onion. The tomatoes will be used to prepare the juice in which the salad will be stewed.

2. Prepare jars for canning. For eggplant salad for the winter, liter jars are more suitable. They need to be sterilized, which can be done in any way you are familiar with: using a special lid for a pan, in the oven or in the microwave. Don’t forget to also sterilize the lids; just boil them in a pan of water for a few minutes.

3. The next step is to rid the eggplants of unpleasant bitterness. To do this, cut them into pieces, for example large quarters, salt well, stir and leave to stand for 15 minutes. The salt will release eggplant juice and turn a little brown. Then, rinse them with cold water to remove the salt. You can squeeze it a little, as eggplants absorb a lot of liquid. After this procedure there will be no bitterness left.

4. Cut the cucumbers and peppers into pieces approximately the same size as the eggplants. This way the eggplant salad will look more attractive and neat when finished.

5. Prepare juice from tomatoes. You can use a juicer, or you can do it manually. To do this, pour boiling water over the tomatoes and remove the skin, and then grate them or pass them through a meat grinder. A blender is also suitable, as it can chop everything wonderfully. Place the prepared tomato mass in a saucepan on the stove over medium heat.

6. Thinly slice the onion into half rings or quarters.

7. When the tomato sauce boils, add the onion and simmer for about 5 minutes. Then add cucumbers, peppers and eggplants and stir well. Do not add water, as all vegetables will eventually give a lot of juice and additional liquid will not be needed.

8. Let the vegetable mixture boil, and then simmer, covered, for about 20 minutes. Don’t forget to stir the vegetables often so that they cook evenly.

9. Add salt, sugar and vinegar according to the recipe to the pan where our future eggplant salad is cooked, stir and cook for another 5 minutes over low heat. Now is the time to taste whether there is enough salt and sugar in the salad, since it will be impossible to do this later.

10. And now, while the eggplant salad is hot, put it in jars. Try to fill each jar to the top. If you don't get a full jar at the end, it's better to have a salad for dinner, because for reliable preservation it is better to seal half-empty jars.

Place the sealed jars on the lid and wrap them in a thick towel or blanket and leave to cool until they reach room temperature. After this, you can put it away for storage until winter. Open the eggplant salad no earlier than after 2-3 months.

This eggplant salad for the winter is very tasty; the vegetables are perfectly pickled thanks to the vinegar and will be very aromatic. Be sure to try it!

Korean-style eggplant salad - preserved for the winter

A delicious eggplant salad for the winter can be prepared according to different recipes, but one of them will definitely be appreciated by big fans Korean carrots, a spicy dish whose invention is often credited to our eastern neighbors.

And of course, this eggplant salad will include carrots, where would this recipe be without it?

I'll tell you about the proportions of ingredients per 1 kg of eggplant. If you have more, then increase the quantity proportionally.

For Korean eggplant salad you will need:

• eggplants - 1 kg,
• sweet pepper - 250 gr,
• onion white - 250 grams,
• carrots - 250 grams,
• garlic - 5 cloves,
• sugar - 4 tablespoons,
• salt - 1 tablespoon (+1 for washing eggplants),
• vinegar 9% - 50 grams,
• ground black pepper - 1 teaspoon,
• hot red pepper - 1 teaspoon,
• spices for carrots in Korean - 1 tablespoon.

Preparation:

1. Prepare clean jars with lids for preservation in advance; you can sterilize them. But we will sterilize the jars already containing the salad, so it’s enough to wash them thoroughly with soda.

2. Cut the washed eggplants into medium-thick strips. Then sprinkle them with a tablespoon of salt and leave for half an hour so that they release the juice.

3. After half an hour, rinse them with cold water to remove the salt and squeeze out a little excess water. Place in a frying pan with heated vegetable oil and fry lightly until a little golden brown appears and the eggplants are soft.

4. Cut the sweet pepper into thin strips. If the pieces turn out to be about the same size as the eggplants, it will be very beautiful.

5. Also cut the onion into feathers or half rings and add it to the pepper.

6. Grate the carrots for “Korean” carrots. These are now sold in stores in sets and separately. If you still don’t have it, you can thinly cut the straw with a knife.

7. Add carrots to the rest of the vegetables, squeeze the garlic there through a press. You can grate it on a fine grater, it turns out about the same. The finer the garlic, the more of its flavor it will impart to the dish.

8. Now add a tablespoon of salt, 4 tablespoons of sugar, pepper, vinegar and special spices for Korean carrots to the vegetables. Due to the popularity of the dish, such spices are easy to find in stores.

9. Mix everything well so that the spices are evenly distributed throughout the vegetables.

10. Now add the fried eggplants themselves to the salad preparation. Mix them all together.

11. Place the resulting eggplant salad into jars. Compact it well. The salad will release a lot of juice.

12. Place the jars in a large saucepan with a clean kitchen towel on the bottom. Sterilize them in this form for 25-30 minutes, covering them with lids, but without twisting them.

13. While hot, screw or roll up the lids on the jars. After this, turn it over and wrap it all together in a large towel or blanket to allow it to cool as slowly as possible.

You can put it away in a closet or cellar for storage only after the eggplant salad in jars has cooled.

In winter, you will find a delicious spicy Korean eggplant salad, ready to eat.

Delicious original eggplant salad in Greek - a recipe for the winter

Once I visited Greece, I realized that this country really loves vegetables. Everyone is familiar with the famous Greek salad of fresh vegetables, olives and cheese. And they love vegetables all together and each vegetable separately. This, I think, explains the main rule of Greek vegetable dishes - all vegetables must be cut into very large pieces.

I remember when we visited the restaurant, we expected that they would bring us a large plate with small slices of vegetables, as we were used to at home, but we were surprised with a large deep plate, where tomatoes were quartered, onions with thick feathers, cucumber rings and whole olives with pits, straight from the tree. It was surprisingly tasty, although unusual.

So Greek eggplant salad will be no exception. Here, too, the main rule is large pieces of vegetables and a lot of aromatic herbs. You won’t forget this salad, and your guests will beg you for the recipe.

We will be preparing our Greek eggplant salad for the winter, so prepare small jars for preservation in advance. Half-liter or liter will do. But no more. From the specified volume of vegetables you will get 1 liter (by volume) of salad, and this will depend on how juicy the vegetables were. The more juice there is in tomatoes or peppers, the more they boil down when stewing.

For Greek eggplant salad you will need:

• eggplants - 400-500 grams,
• tomatoes - 500 grams,
• sweet pepper - 250 grams,
• carrots - 250 grams,
• onions - 250 grams,
• garlic - 4 cloves,
• vegetable oil - 50 grams,
• vinegar 9% - 2 tablespoons,
• sugar - 1.5 tablespoons,
• salt - 0.5 tablespoon,
• dried basil - 0.5 teaspoon,
• dried herbs (green onions, parsley, dill) - 1 tablespoon,
• coriander beans - 0.5 teaspoon,
• mixture of peppercorns - 0.5 teaspoon,
• savory - 0.5 teaspoon,
• bay leaf - 2-3 leaves,
• red pepper - a pinch.

Preparing the salad:

1. Prepare vegetables for salad. The important rule for making this eggplant salad is to cook the vegetables in order, from longest to quickest. This is necessary so that the vegetables in the finished dish are equally soft and tasty.

2. Cut the eggplants into thick rings, 1-2 centimeters thick, and then cut each into 4 parts. You will get pieces of the desired size. If you have very large eggplants, then divide each ring into 9 parts (two cuts in one direction and two cuts perpendicular to the other).

3. Cut the tomatoes into pieces the same size as the eggplants.

4. Cut the carrots into thick rings or half rings, depending on their thickness.

5. The onion is also cut into thick quarters. Do not squeeze the garlic through a press, but also cut into rings.

6. Cut the sweet pepper lengthwise into wide strips and then into squares. To get the same size again.

7. Now we begin to prepare the vegetables. Take a large saucepan with a thick bottom, pour vegetable oil into it. Add salt, sugar and vinegar there. First of all, we will stew the carrots, since they are the toughest of all our vegetables. It will take about half an hour until the carrots become soft.

8. When the carrots soften, add onions, garlic and sweet peppers. Simmer covered over medium heat for 15 minutes.

9. After fifteen minutes, add the eggplants. Mix well and simmer further under the lid. Again 15 minutes. During this time, all vegetables will soften almost until fully cooked.

10. After this, add all the aromatic spices and dried herbs from the list and mix everything well. Simmer again for 15 minutes.

11. In this form, simmer under the lid for another 15 minutes, but now on the lowest possible heat on your stove. The bare minimum. Vegetables should barely gurgle so as not to overcook.

12. For now, put our almost finished eggplant salad in Greek into jars that you have sterilized in advance. Why almost? It's simple, to fully develop the taste of such a salad it takes time; it must steep for at least several weeks.

According to all the rules of canning, the rolled up jars are turned over and wrapped in a warm towel. Let them cool like this.

This eggplant salad, of course, will be very tasty to try even freshly prepared. I think your family will definitely like it, but try to curb their appetites and let the salad ripen on a shelf in the closet until winter. Then you will know its real taste!

Eggplant appetizer “Mother-in-law's tongue” - a simple step-by-step recipe

But this delicious eggplant salad is recommended for those who like spicy things to eat for the winter. This wonderful salad may remind you of adjika in some ways, but it is, of course, prepared from eggplant. And believe me, this deliciousness is simply a must try.

The main ingredients here are not exotic at all, the same eggplant, sweet peppers and tomatoes, but the cooking method is different. The eggplant here will be the only vegetable cooked in large pieces and will resemble that very sharp mother-in-law’s tongue.

The recipe is very simple, but the result is delicious.

To prepare you will need:

• eggplants - 2 kg,
• sweet red pepper - 6 pieces,
• red hot pepper - 1 pod (optional),
• tomatoes - 6 pieces,
• vegetable oil - 0.5 cups,
• sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vinegar 9% - 6 tablespoons,
• garlic - 1 head.

Preparation:

1. Sterilize jars for preparing salad in advance. Wash the vegetables. Remove seeds and stems from the pepper.

2. Cut the eggplants into thick slices, sprinkle them with salt and leave for 30 minutes to release the juice.

3. Peel the tomatoes. This can be done conveniently by cutting the skin and scalding the tomato with boiling water.

4. Cut the pepper into large pieces. It, together with tomatoes, garlic and hot pepper, must be passed through a meat grinder; you can also use a blender. The main thing is that you get a juicy vegetable mush.

5. Add salt, sugar and vinegar to this juicy vegetable mass, as well as vegetable oil. After this, mix everything well.

6. By this time, the eggplants will release juice and darken a little. Rinse them with water to remove excess salt. Place in a large saucepan and pour over the grated vegetables.

7. Simmer the eggplants in this sauce for about half an hour over medium heat. Taste to see if there is enough salt.

8. Well, the eggplant salad “Mother-in-Law’s Tongue” is almost ready. When so hot, transfer it straight from the pan into sterilized jars and roll up.

Turn the jars over and wrap them in a towel. Let cool.

This eggplant salad will take several months to reach the desired condition, but by winter it will be completely ready and you can eat it, enjoying the best piquant taste.

It is often called the longevity vegetable. Maybe it’s no coincidence that it is so popular in the cuisine of the Caucasian peoples? Low calorie content allows you to include eggplant dishes in dietary menus. You can prepare an incredible number of different dishes from blueberries - as they are usually called in the southern regions. Mostly these are hot or cold snacks.

The five most commonly used ingredients in recipes are:

It’s hard to count the recipes for eggplant appetizers. This purple-brilliant gift of nature can serve as the basis for vegetable caviar, original rolls, and winter preparations. Each of these dishes can become either a decoration for a holiday table or part of an everyday lunch. Eggplants go well with nuts, cheese, garlic, tomatoes, and mushrooms. It is advisable to add hot or piquant spices. Mayonnaise, vinegar or tomato dressings are used as sauces. Blue ones can be fried, stuffed, baked and canned - each cooking option has a right to exist. This vegetable is simply incomparable in any form.

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.
• onions - 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 frequently. 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 approximately 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 onion 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 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.