Warm salad with eggplant, bell pepper and tomatoes

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make a warm salad with eggplants, bell peppers and tomatoes? Since the salad should be served warm, the dressing must be prepared in advance. You can add other ingredients to the dressing, for example, mustard, honey, lemon juice.

2. STEP 2

   

   In a bowl, combine olive oil, wine vinegar, ground black pepper and salt. Whisk everything until emulsified.

3. STEP 3

   

   Now prepare the remaining ingredients for the salad. For this recipe, it is better to take small but strong tomatoes. So that they retain their shape at all stages of cooking. I have cherry tomatoes. You can replace the red onion with regular onion.

4. STEP 4

   

   Wash the eggplant and dry. Cut into circles or semicircles depending on the diameter of the vegetable. Lightly salt the eggplant, pour in vegetable oil and stir.

5. STEP 5

   

   Peel the bell pepper from seeds and stalks and cut into strips. To make the salad bright and beautiful, it is better to take yellow or orange bell peppers.

6. STEP 6

   

   Cut the onion into semicircles.

7. STEP 7

   

   Wash the tomatoes and dry them. Cut regular tomatoes into slices, cut cherry tomatoes in half. For this recipe, you can use regular tomatoes or replace them with cherry tomatoes. Choose tomatoes that are ripe, juicy, but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

8. STEP 8

   

   Rinse the parsley, shake off any moisture and finely chop. If you wish, you can replace or supplement with other herbs, for example, dill, green onions, or use a mixture of different herbs.

9. STEP 9

   

   Fry the eggplants on both sides in a dry frying pan until golden brown.

10. STEP 10

    

    In a bowl, combine bell peppers, tomatoes, onions, hot fried eggplants and chopped herbs.

11. STEP 11

    

    Pour the dressing over the salad and toss gently. Transfer the salad to a plate and serve immediately. Bon appetit!

Comments on the recipe

Natalia M

29.10.2023

4.6

I made a warm salad for dinner with eggplant, bell peppers and tomatoes. I poured vegetable oil over the eggplants, as written in the recipe. But they didn’t want to fry, so I had to add oil to the pan. To remove excess fat, place the eggplant slices on a paper towel. During this time, I cut vegetables: tomatoes into slices, red onions into half rings, bell peppers into circles. My greens are parsley and dill. For dressing I replaced olive oil with mustard oil. I tasted the dressing before adding the salad. It turned out delicious) The salad is bright, filling, aromatic. My husband especially enjoyed the crispy fresh vegetables paired with the fried eggplant. The dressing complements and refreshes the salad well. It turned out to be a great dinner.