Warm Eggplant and Bell Pepper Salad

Refreshing, filling, delicious, made with simple vegetables! Warm salad with eggplants, bell peppers and tomatoes is prepared without mayonnaise, with vegetable oil-based dressing. Fried eggplants go well with fresh vegetables, herbs and dressing. A salad for all occasions.
cook time: 50 min
Hazel Farrow
Warm Eggplant and Bell Pepper Salad

Nutrition Facts (per serving)

131
Calories
12g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Eggplant 300 g
Cherry tomatoes 100 g
bell pepper 1 pc
Onion 1 pc
Parsley 30 g
Vegetable oil 2 tbsp
Salt to taste

Refueling:

Olive oil 50 ml
White wine vinegar 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 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.

Step 2

Step 2
In a bowl, combine olive oil, wine vinegar, ground black pepper and salt. Whisk everything until emulsified.

Step 3

Step 3
Now prepare the rest of the salad ingredients. 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 red onion with regular onion.

Step 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.

Step 5

Step 5
Peel the bell pepper from seeds and stems and cut into strips. To make the salad bright and beautiful, it is better to take yellow or orange bell peppers.

Step 6

Step 6
Cut the onion into semicircles.

Step 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.

Step 8

Step 8
Rinse the parsley, shake off 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.

Step 9

Step 9
Fry the eggplants on both sides in a dry frying pan until golden brown.

Step 10

Step 10
In a bowl, combine bell peppers, tomatoes, onions, hot fried eggplants and chopped herbs.

Step 11

Step 11
Pour the dressing over the salad and toss gently. Transfer the salad to a plate and serve immediately. Bon appetit!

Additional rubrics

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