Eggplant and Tomato Salad with Bell Peppers

Incredibly tasty when warm and unique when chilled! A salad with fried eggplants and tomatoes, with crispy bell pepper slices is always a winning and uniquely tasty combination! Suitable for a snack, dinner and holiday table.
cook time: 40 min
Owen Truitt
Eggplant and Tomato Salad with Bell Peppers

Nutrition Facts (per serving)

50
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 300 g
Salt to taste
Vegetable oil 30 ml
bell pepper 200 g
Greenery to taste
Eggplant 400 g
Apple vinegar 2 tbsp
Soy sauce 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with fried eggplants and tomatoes? Prepare all the necessary ingredients. To make the salad look incredibly appetizing and bright, take bell peppers of different colors if possible. I used red onions, but you can also use regular onions, shallots or white salad onions. So, rinse all the vegetables in clean cold water and dry with a towel or paper napkins to remove any remaining water.

Step 2

Step 2
First of all, pickle the onions. To do this, peel the onion, rinse and cut into thin half rings or quarter rings. Place in a deep small bowl, pour in apple or balsamic vinegar, mix everything and leave aside. While we prepare the salad, the onions will marinate well.

Step 3

Step 3
Cut the eggplants into cubes, cubes or semicircles, as you prefer. Place in a deep bowl, sprinkle with salt (about 0.5-1 tbsp), stir and leave for 15-20 minutes. This way you will remove the bitterness from the eggplants. After the specified time, rinse the blue ones and squeeze them out.

Step 4

Step 4
Cut the bell pepper into two parts, remove the core and seeds. Cut into thin half rings or cubes. Chop the tomatoes into slices or cubes. I often use cherry tomatoes for such salads; they have a sweet, balanced taste, which adds a special zest to the finished dish. Place everything in a salad bowl.

Step 5

Step 5
Heat vegetable oil in a frying pan (a little more oil may be needed). Fry the eggplant slices in batches until golden brown. Remember to stir occasionally to prevent anything from burning. Place the eggplants on a napkin.

Step 6

Step 6
Pour boiling oil from a frying pan over the tomatoes and peppers. Stir.

Step 7

Step 7
Add eggplants and pickled onions to the salad bowl (squeeze the onions from the vinegar first). Next, add garlic, passed through a press or finely chopped by hand, to all the ingredients.

Step 8

Step 8
Rinse the greens, dry and chop. Cilantro, parsley, dill or green young onions are perfect for salad.

Step 9

Step 9
Pour soy sauce into the salad. Mix everything thoroughly and taste it. Add salt if necessary. At this stage, you can add ground allspice or chili pepper to taste.

Step 10

Step 10
The salad is ready, ready to serve! Incredibly delicious warm or chilled!

Additional rubrics

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