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Salad with fried aubergines and tomatoes

Cooking recipes / Top Picks / Salads

4 servings
40 min

Eggplant - 400 g, Tomatoes - 300 g, Bell pepper - 200 g, Onions - 1 pc., Garlic - 2 teeth., Greens - to taste, Soy sauce - 1 tbsp., Apple cider vinegar - 2 tbsp., Salt - to taste, Vegetable oil - 30 ml

How to make a salad with fried eggplant and tomatoes? Prepare all the necessary ingredients. To make the salad look incredibly appetising and bright, take Bulgarian peppers of different colors if possible. I used red onions, but you can also take ordinary bulb, shallot or white salad onions. So rinse all vegetables in clean cold water and dry with a towel or paper napkins to remove the remaining water.

First of all, marinate the onion. To do this, peel the onion, rinse and cut into thin half-rings or quarter rings. Send to a deep small bowl, fill with apple or balsamic vinegar, mix everything and leave on the sidelines. As long as we make the salad, the onions are well brewed.

Cut the aubergines into bars, cubes or semicircles, as you are more familiar with. Send to a deep bowl, sprinkle with salt (about 0. 5-1 tbsp), stir and leave for 15-20 minutes. This way you remove the bitterness from the eggplant. After the indicated time, rinse the blue and squeeze.

Cut the bell peppers into two, remove the core and seeds. Cut into thin half rings or bars. Grind the tomatoes with wedges or cubes. I take cherry tomatoes more often for similar salads, they have a sweetly balanced taste, which adds a special zest to the finished dish. Send everything to the salad bowl.

Heat the vegetable oil in the pan (a little more oil may be needed). Fry the aubergine slices in parts until golden. Do not forget to stir periodically so that nothing burns. Place the aubergines on a napkin.

With boiling oil from the pan, roll over the tomatoes and peppers. Stir.

Add the eggplant and pickled onions to the salad bowl (squeeze the onions off the vinegar beforehand). Then send garlic to all components, passed through the press or chopped finely by hand.

Rinse the greens, dry and grind. Cilantro, parsley, dill or green young onions are perfect for lettuce.

Pour soy sauce into the salad. Mix everything thoroughly and taste it. If necessary, add salt. At this stage, ground allspice can be added to taste or chilli.

Salad is ready, you can serve! Incomparably tasty in warm or chilled form!