Garlic Eggplant, Bell Pepper, and Tomato Salad

Incredibly bright and tasty blueberry salad! Salad of eggplants, bell peppers, tomatoes and garlic is an unusually juicy combination! Add ripe fleshy tomatoes for juiciness, some herbs, ground peppers and enjoy an amazingly delicious salad!
cook time: 15 min
Ruby Colston
Garlic Eggplant, Bell Pepper, and Tomato Salad

Nutrition Facts (per serving)

94
Calories
8g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Onion 30 g
Garlic (about 7-10 gr.) 2 clove
Tomatoes 230 g
Salt to taste
Sugar (optional) 0.5 dessert spoon
Ground black pepper (optional) to taste
Parsley to taste
Vegetable oil (for refueling) 3 tbsp
bell pepper 130 g
Lemons (or vinegar 5% to taste) 0.5 pc
Eggplant (large or 2 pcs. medium size) 1 pc
Ground red pepper (optional) to taste

Recipe instructions

Step 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).

Step 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 excess moisture out of the pieces.

Step 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.

Step 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.

Step 5

Step 5
Place the finished eggplants on paper napkins to remove excess oil.

Step 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.

Step 7

Step 7
Cut the onion into thin rings or half rings. Chop the garlic as finely as possible with a knife.

Step 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.

Step 9

Step 9
Place the eggplants in a deep salad bowl.

Step 10

Step 10
Next, add the bell pepper.

Step 11

Step 11
Next comes the line of tomatoes.

Step 12

Step 12
Add onion and garlic to vegetables.

Step 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.

Step 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.

Step 15

Step 15
Mix the cooled salad again and serve.

Additional rubrics

Related recipes