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Eggplant salad with tomatoes

Eggplant salad with tomatoes



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As tomorrow is fasting day, I made eggplant salad for breakfast. At noon, as I promised, I will execute Tavi de RATATOUILLE's recipe: D Good luck to me! :))

  • 1.5 kg. eggplant (I had it in the freezer, put in bags, since last year)
  • 100-150 ml. oil
  • a suitable onion
  • a big tomato
  • salt
  • optional: two cloves of garlic

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant salad with tomatoes:

Finely chop the eggplant or mix well with a blender. Add salt to taste and start rubbing with a wooden spoon, adding the oil little by little. Finely chop an onion and a larger tomato and mix with the eggplant. For those who want, you can mix it with eggplant and a couple of cloves of crushed garlic. Add salt, if necessary, tomatoes to sweeten the eggplant.

Have the appetite I had! :))

Tips sites

1

The amount of oil depends on the eggplant variety, some absorbing more, others less ...


1. Place the eggplant on a grill and bake evenly on all sides until soft. After they are baked, let them cool so that they do not burn on our fingers when we remove them from the burnt peel.

We also put the tomatoes on the grill, bake them and when they are ready we clean them of the burned skins.

2. Salted eggplants and tomatoes are salted and left to drain for an hour in a larger strainer or on an inclined shredder.

4. Once drained, finely chop the eggplant and tomatoes or blend. I like this salad more rustic so I chop the eggplant and tomatoes from the knife. Add little by little oil (two tablespoons of oil in total) and rub slowly until smooth. Add the chopped onion and mix again. It is not mandatory, but I like to chop and add 2-3 cloves of garlic to the salad. It tastes and matches the salt.

If the custom requires mayonnaise, it can be added to everyone's taste, but traditionally, the eggplant salad with ripe tomatoes is not made with mayonnaise, being a salad of more mioritic origin where mayonnaise did not find its place.


EGGPLANT SALAD WITH MAYONNAISE

I like to feel the natural smell of ripe eggplant in the kitchen. It is a great disadvantage of the fact that you live in an apartment and you will smoke without a doubt, and at the same time you do not have at hand that rustic grill that gives the eggplant an irreplaceable taste and aroma, but even so, you have a maximum satisfaction when you enjoy a fresh eggplant salad with mayonnaise.

ingredients:

  • 1 raw yolk
  • 1 teaspoon mustard
  • 150 ml. oil
  • 1 tablespoon lemon juice

I bake the eggplants most of the time in the oven due to the fact that I'm sure they are cooked very evenly, but this time I wanted to get closer to the grill in nature and I baked them on a "hob" that has a few decades and it seems that it will last another three generations.

I previously cut the leaves next to the tails, wiped them very well and gave them a sting at the bottom with a knife. Not long ago I found out this "secret" that seems to prevent the eggplant from exploding while baking, thus allowing the steam inside to be evacuated.

I put them on the stove with the fire from the maricel stove and keep them under observation so that I can turn them quite often on each still unripe side.

In the meantime, I start making mayonnaise. I put a raw yolk and a teaspoon of mustard in a bowl, I homogenize them with a spoon and I start to patiently add a drizzle of oil, stirring constantly. For the core amount of eggplant I have, I estimate that I get about three or four tablespoons of mayonnaise. Season with a little salt and add a tablespoon of lemon juice.

Of course I don't forget the eggplants on the stove and I take another look from time to time. It looks as if burned badly but don't be scared, beyond this shell is the flavor of the core that I will prepare.

I put them aside and let them cool down a bit, so that they don't burn on my fingers. It is very important not to catch a cold because then we will not be able to easily peel them. I take a wooden spoon and open them along so that I can pull the beautifully cooked pulp from top to bottom with the spoon. I also remove the remains of burnt shells that escaped me and let the eggplant thus obtained cool on a slightly inclined shredder, in order to drain the leftover juice.

When they have cooled enough, finely chop them using a wooden spoon and move them to a bowl to rub them a little with 4 tablespoons of oil.

Add salt, add 3 tablespoons of mayonnaise and chopped onion very, very finely.

Many people prefer eggplant salad with garlic, I personally tried it, but unfortunately this combination is not to my taste. You can also add parsley, more lemon juice, whatever you think is suitable for this dish and you will like it.

I'm crazy about eggplant salad with mayonnaise and a little onion. It can be without, so simple…, if it has slices of tomatoes close, it's perfect!


1. Place the eggplant on a grill and bake evenly on all sides until soft. After they are baked, let them cool so that they do not burn on our fingers when we remove them from the burnt peel.

We also put the tomatoes on the grill, bake them and when they are ready we clean them of the burned skins.

2. Salted eggplants and tomatoes are salted and left to drain for an hour in a larger strainer or on an inclined shredder.

4. Once drained, finely chop the eggplant and tomatoes or blend. I like this salad more rustic so I chop the eggplant and tomatoes from the knife. Add little by little oil (two tablespoons of oil in total) and rub slowly until smooth. Add the chopped onion and mix again. It is not mandatory, but I like to chop and add 2-3 cloves of garlic to the salad. It tastes and matches the salt.

If the habit requires mayonnaise, it can be added to everyone's taste, but traditionally, the eggplant salad with ripe tomatoes is not made with mayonnaise, being a salad of more mioritic origin where mayonnaise did not find its place.


7 eggplant salad recipes to try

Eggplant salad is one of the star dishes of the hot season. Refreshing, light, low in calories if prepared carefully, rich in nutrients, but also easy and quick to prepare, this salad is to everyone's liking, especially if served with fluffy homemade bread and tasty peasant tomatoes.

There are several methods of preparing eggplant salad, each housewife having its own techniques and secrets. The big battle is between eggplant salad with mayonnaise and the one without, but also eggplant salad with baked peppers has gained popularity in recent years. Regardless of your preferences, we will help you with tips, recipes and tips to prepare the best eggplant salad.


EGGPLANT SALAD WITH MAYONNAISE

I like to feel the natural smell of ripe eggplant in the kitchen. It is a great disadvantage of the fact that you live in an apartment and you will smoke without a doubt, and at the same time you do not have at hand that rustic grill that gives the eggplant an irreplaceable taste and aroma, but even so, you have a maximum satisfaction when you enjoy a fresh eggplant salad with mayonnaise.

ingredients:

  • 1 raw yolk
  • 1 teaspoon mustard
  • 150 ml. oil
  • 1 tablespoon lemon juice

I bake the eggplants most of the time in the oven due to the fact that I'm sure they are cooked very evenly, but this time I wanted to get closer to the grill in nature and I baked them on a "hob" that has a few decades and it seems that it will last another three generations.

I previously cut the leaves next to the tails, wiped them very well and gave them a sting at the bottom with a knife. Not long ago I found out this "secret" that seems to prevent the eggplant from exploding while baking, thus allowing the steam inside to be evacuated.

I put them on the stove with the fire from the maricel stove and keep them under observation so that I can turn them quite often on each still unripe side.

In the meantime, I start making mayonnaise. I put a raw yolk and a teaspoon of mustard in a bowl, I homogenize them with a spoon and I start to patiently add a drizzle of oil, stirring constantly. For the core amount of eggplant I have, I estimate that I get about three or four tablespoons of mayonnaise. Season with a little salt and add a tablespoon of lemon juice.

Of course I don't forget the eggplants on the stove and I take another look from time to time. It looks as if burned badly but don't be scared, beyond this shell is the flavor of the core that I will prepare.

I put them aside and let them cool down a bit, so that they don't burn on my fingers. It is very important not to catch a cold because then we will not be able to easily peel them. I take a wooden spoon and open them along so that I can pull the beautifully cooked pulp from top to bottom with the spoon. I also remove the remains of burnt shells that escaped me and let the eggplant thus obtained cool on a slightly inclined shredder, in order to drain the leftover juice.

When they have cooled enough, finely chop them using a wooden spoon and move them to a bowl to rub them a little with 4 tablespoons of oil.

Add salt, add 3 tablespoons of mayonnaise and chopped onion very, very finely.

Many people prefer eggplant salad with garlic, I personally tried it, but unfortunately this combination is not to my taste. You can also add parsley, more lemon juice, whatever you think is suitable for this dish and you will like it.

I'm crazy about eggplant salad with mayonnaise and a little onion. It can be without, so simple…, if it has slices of tomatoes close, it's perfect!