Bell pepper and tomato eggplant salad with garlic

3 servings
15 min

Eggplant and bell pepper salad is very good for meat dishes, it is also perfectly combined with potatoes and boiled cereals. This salad looks very beautiful and elegant on the festive table and goes with a bang! I prefer to serve salad to kebabs or as an independent dish on hot summer days. Try it and you! Enjoy your appetite!

How to make a salad from eggplant bell peppers and tomatoes with garlic? Prepare all the necessary vegetables to make a salad. Take onions better red, shallot or white (it is these varieties that taste softer and are ideal for salads).

First of all, prepare the eggplant. Rinse the blue under running water, remove the tails and cut the vegetable into circles about 1 cm thick. Then cut each mug in half or in quarters. If you have large aubergines, then the mug can be cut into 8 or more parts. Sprinkle the bluish with salt and cover with cold water. Thus, leave for 10-15 minutes, then drain the water and slightly squeeze the pieces from excess moisture.

Rinse bell peppers, tomatoes and peeled onions with garlic in clean water. Cut the pepper in half, remove the seeds, core and stalk.

Heat a small amount of vegetable oil in a pan, send pieces of eggplant to fry over high heat. Stir the blue ones so that they do not burn and cook in this way until the golden sides appear (it took me about 5 minutes). Due to the fact that the eggplant was previously soaked in salt water, they absorb much less oil when fried.

Put the ready-made eggplants on paper napkins to get rid of excess oil.

At this time, cut bell peppers into undulating half rings. For the beauty of the finished dish, I usually use fruits of different colors.

Cut the onions into thin rings or half rings. Chop garlic with a knife as finely as possible.

Cut the tomatoes into halves, and then grind each half into thin wedges. Use a tomato in ripe and semi-sweet varieties. I sometimes add a few pieces of cherry tomatoes, they give the finished salad a special taste.

Put the eggplant in a deep salad bowl.

Next, send the bell pepper.

Next comes the line of tomatoes.

Add onions and garlic to the vegetables.

Make a salad dressing. In a small bowl, combine the vegetable oil, sugar and some salt. Add the ground peppers and squeezed juice of the lemon half as desired (apple or wine vinegar can be used instead of lemon). Stir.

Add finely chopped parsley to the vegetables, pour the dressing into the salad bowl. Gently mix the salad (I do this with two tablespoons with two hands). Taste it, if you lack some component, then add it. This time I added some salt and hot ground chilli. Send the salad to the fridge to brew for a while.

Stir the chilled salad again and serve.

Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to decide on the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here.

Note that in some cases there is no need to remove bitterness from eggplant - usually young vegetables do not mustard, as well as some special varieties.