Salad of eggplants, bell peppers and tomatoes with garlic

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make a salad of eggplants, bell peppers and tomatoes with garlic? Prepare all the necessary vegetables to prepare the salad. It’s better to take red, shallot or white onions (these varieties have a milder taste and are ideal for salads).

2. STEP 2

   

   First of all, prepare the eggplants. Rinse the blue ones under running water, remove the tails and cut the vegetable into slices about 1cm thick. Then cut each circle in half or quarters. If you have large eggplants, then the circle can be cut into 8 or more pieces. Sprinkle the blue ones with salt and fill with cold water. Leave it this way for 10-15 minutes, then drain the water and lightly squeeze the pieces to remove excess moisture.

3. STEP 3

   

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

4. STEP 4

   

   Heat a small amount of vegetable oil in a frying pan and fry the eggplant pieces over high heat. Stir the blue ones so as not to burn and cook in this way until the golden sides appear (this took me about 5 minutes). Due to the fact that the eggplants were pre-soaked in salted water, they absorb much less oil when frying.

5. STEP 5

   

   Place the finished eggplants on paper napkins to remove excess oil.

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

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

9. STEP 9

   

   Place the eggplants in a deep salad bowl.

10. STEP 10

    

    Next, add the bell pepper.

11. STEP 11

    

    Next comes the line of tomatoes.

12. STEP 12

    

    Add onion and garlic to vegetables.

13. STEP 13

    

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

14. STEP 14

    

    Add finely chopped parsley to the vegetables, pour the dressing into the salad bowl. Gently toss the salad (I do this using two tablespoons with both hands). Taste it, if you are missing some component, add it. This time I added a little salt and hot chili powder. Place the salad in the refrigerator to steep for a while.

15. STEP 15

    

    Mix the cooled salad again and serve.

Comments on the recipe

Zoryana

13.08.2023

4.5

I'm just looking for dishes with eggplants. Thanks to the author, relevant! I also liked this recipe - a salad of fried eggplants and vegetables.

Maystin

13.08.2023

4.8

For dinner I made a salad of eggplants, bell peppers and tomatoes with garlic. While the eggplants were infused in salt and fried, I chopped all the other vegetables and herbs, made a dressing, and added only ground black pepper from the spices. The salad turned out to be very bright, appetizing, tasty and satisfying! I’ve never made salads with fried eggplants before, but now I’ll definitely include them in my family’s menu. I liked it very much!

Lilik75

13.08.2023

4.6

I prepared a salad of eggplants and bell peppers with tomatoes and onions for barbecue. The gas station is generally superb. You can’t think of anything better to go with meat than this set of vegetables.