Table of contents:
Video: Eggplant Salad With Tomatoes And Garlic - A Recipe With A Photo Step By Step
Juicy and delicious eggplant vegetable salad with tomatoes and garlic will become the main favorite of the autumn season on your table!
Eggplant - 2-3 pcs.
Tomato - 2-3 pcs.
Garlic - 2 cloves
Greens to taste
Salt to taste
Vegetable oil - 1.5 tbsp.
- 67 kcal
- 25 minutes
- 25 minutes
Photo of the finished dish
Step by step recipe with photo
Fast, tasty and healthy - this is how you can characterize the eggplant salad with tomatoes and garlic, which can be served both for meat or fish dishes, and for side dishes. In the summer-autumn season, vegetables for this salad cost a penny and you can cook it at least every day if you don’t get tired of it! I personally like the snack because you can put it in a bag and take it with you to a picnic when you go out of town, to the country, etc. Cooling down, the salad becomes even tastier, the vegetables absorb the entire marinade.
Optionally, for the preparation of eggplant salad with tomatoes and garlic, you can also use vinegar for dressing: apple cider, raspberry or 9% if you like dishes with a slight sourness. Parsley can be substituted for cilantro or celery.
Rinse the eggplants in water and cut off the tails of each vegetable. Cut them into medium cubes or pieces with the peel.
Pour the eggplant slices into a saucepan, cauldron or stewpan. Add 1 tbsp. salt and fill with hot water. Place the container on the stove and boil for 10-15 minutes. It is necessary that the slices give off their bitterness, become less dense, but not boiled.
Use a slotted spoon to remove the warm slices into a bowl and leave for 2-3 minutes to drain the liquid. Squeeze out a little.
Rinse the herbs and grind them, adding them to a bowl. Rinse the tomatoes, cutting green cuttings, and cut them into small wedges. Peel the garlic cloves and run them through a press. Add some salt to taste and vegetable oil. You can pour in vinegar - be guided by your taste. Stir all the contents of the bowl and let it brew for about 2-3 minutes so that the garlic flavor soaks all the ingredients.
Serve the eggplant salad with tomatoes and garlic warm to the table. By the way, instead of vegetable oil, you can use sour cream or mayonnaise as a dressing.
Other eggplant salad recipes
- Fried eggplant salad with egg
- Baked vegetable salad
- Baked eggplant, tomato and pepper salad
- Eggplant and chickpea salad
- Korean style eggplant
- Korean style eggplant salad