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Eggplant salad with roasted peppers

Eggplant salad with roasted peppers

I love the simple eggplant salad, with mayonnaise, zucchini and now the one with baked peppers.

  • 2 eggplants
  • 1 capsicum
  • a white or red onion
  • salt
  • 10-15 ml oil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant salad with baked peppers:

Bake the eggplant and pepper. Peel the eggplant and put it in a strainer. We also clean the baked pepper. Finely chop the onion and pepper into cubes.

Finely chop the eggplant and while they are warm, mix them well with the oil. They will lighten a lot in color. Add onion and roasted pepper and salt to taste.

Serve with hot and red bread.


Eggplant salad & # 8211 new recipe

Dear ones, I worked more on the weekends than on any of the days of last week. That's how was ment to be. The good part is that I chose ten recipes for the blog, recipes that you will also benefit from. One of them is without meat (last week I decreed two days without meat every week, it went well, we still do) and it's with eggplant. Fat eggplant with a thin skin and a lot of core. You have to bake them on the grill for flavor. The grill with embers is better than the one with gas, in that sense, but it's good anyway. Once the eggplants are ripe, clean them and let them drain a little.

Bake some garlic. For half a kilogram of eggplant, you need 70-80 grams of baked garlic.

Chop the eggplant together with the garlic (no, it's not oxidized, so is the garlic clove, green on top).

Mix two tablespoons of sweet mustard with three tablespoons of thinly poured oil and two tablespoons of sour cream or yogurt. Season with salt and pepper. This is also a kind of eggless mayonnaise.

Mix the eggplant with mayonnaise. Great taste from baked garlic (resembles the taste of baked corn), mustard jam, sour cream flavor.

Then toast and tomatoes from the garden, juicy and fleshy, sweet as melons.


Eggplant salad with cauliflower

Eggplant salad with cauliflower, a delicious and nutritious snack!

Usually during this period almost everyone has eggplants put in the freezer, or if we can not buy from the store ready frozen and this way we skip the baking step. And here's how the recipe became much easier.

We are actually talking about a simple vegan eggplant salad, or fasting. All I did was replace the mayonnaise with a few bunches of cauliflower that lighten it. I put a little cardamom for a slightly oriental taste and flax and sesame seeds that enrich it with nutrients beneficial to the body and give it an attractive appearance.

INGREDIENT:

  • 350 g ripe eggplant
  • 150 g cauliflower
  • 1/2 dried onion
  • 1 tablespoon tahini
  • lemon juice
  • 1 tablespoon olive oil
  • Sesame seeds
  • Flaxseed
  • cardamom (optional)
  • salt

METHOD OF PREPARATION:

1. Wash the eggplants, dry them, prick them with a fork and bake them. Here we have two options: either to bake in the flame from the stove, one by one, or in the oven. We turn their eggplants on all sides and make sure they bake evenly. We peel them. While they are still hot, cut them with a long knife and take out the pulp with a spoon and put it in a sieve to drain. We will take care to clean them of the burned parts. We will leave them to drain for at least 2 hours, because the juice will give a bitter taste to the salad and we do not want this.

2. To grind ripe eggplant we have two options, depending on the texture we want to get and the time we have. We chop them on a wooden bottom with a sharp knife, or put them on the food processor. In the first version, they are crushed, and in the second, they are made into a paste.

3. We wash the cauliflower bunches and bring them to a boil.

4. Put all the ingredients in a food processor: eggplant and cauliflower bunches, onions, tahini, a pinch of cardamom and olive oil. Mix very well until all the ingredients are crushed. Add lemon juice and salt to taste and mix again.

5. When ready, transfer the salad to a bowl, add the flax and sesame seeds, mix.


Fried eggplant salad with pepper and garlic dressing (for winter)!

This preserve is extraordinary: delicious, fragrant and slightly spicy. Although it takes a long time to prepare, it's worth a try!

INGREDIENT:

METHOD OF PREPARATION:

1.Wash the eggplants and remove the ends. Cut them into 5 mm thick slices.

2. Put them in a deep bowl and sprinkle with salt. Mix them and let them "rest" for 60 minutes.

3. Drain the liquid released from the eggplants, then dry them with paper towels (so as not to splash during frying).

4.Put the eggplant slices in a deep bowl. Pour 200 ml of oil over them and mix them with 2 spatulas. Let them "rest" for another 60 minutes, stirring regularly (several times).

5. In the meantime prepare the dressing: peel the sweet peppers from the stalks and seeds. Cut them into pieces.

6. Peel the garlic and cut it into pieces.

7. Remove the hot pepper stalk and cut it into slices (with seeds).

8. Pass the sweet peppers, hot peppers and garlic through the meat grinder (you can grind them with a blender). Transfer to a bowl.

9. Fry the eggplant on a dry pan: over high heat, on both sides, until lightly browned. Before putting them on the pan, mix them with a spatula so that the oil is evenly spread on their surface.

10.When you have 2-3 servings of fried eggplant left, put the chopped vegetables with the fire on the fire. Add sugar, 200 ml of oil and bay leaves (at the end do not forget to remove them - they are not added to jars).

11. Boil the dressing. At the end, add the vinegar to it and bring it to the boil again.

12. Transfer the eggplant slices to the sterilized jars, placing them in layers and alternating them with the pepper and garlic dressing.

13. Cover the jars with sterilized lids, without closing them tightly. Put them in a tall saucepan, lining the bottom with baking paper beforehand. Pour hot water (50-60 ° C) into the pan so that it is ¾ from the height of the jars.

14. Sterilize future cans for 20-30 minutes from the moment the water boils, on low heat.

15. Remove them from the water and close them tightly.

16. Turn the lids down and cover them with a warm blanket until they cool completely.

17. Put them in the storage place. Eggplant salad with pepper and garlic dressing will be ready in 1-2 months.


Eggplant salad with roasted peppers

This salad is one of my favorites, I prepare it quite often in the summer season because I also like ripe eggplants and peppers :).

Ingredient:

  • 3 ripe eggplants (I choose the glossy ones, dark in color and lighter in weight)
  • 2 red bell peppers
  • 1 small onion
  • 1 clove of garlic
  • 150g oil
  • salt pepper

Bake the eggplants, let them cool and then clean them carefully. Let them strain for 15 minutes. Bake and clean the peppers. Finely chop the eggplant and cut the peppers into strips or finely chopped, as you like (of course we throw the seeds). Rub the eggplant with a little salt then add oil gradually stirring constantly (I advise you not to use the mixer, but a wooden spoon). Add chopped onion, crushed garlic and peppers. Mix lightly and season with salt and pepper.

They are healthier, but if you want you can make them with mayonnaise.


Eggplant salad with avocado

I don't go for avocado, but it was a tasty salad and I didn't miss the mayonnaise.

In the meantime I learned that avocado can be tasty :)!

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About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Package 2 Rollers for vacuuming food 28 cm x 5.5 m

V2860I food vacuum cleaner, wet / wet vacuum

Vessel with lid, enameled cast iron, 4.7L, round, blue

Daniela_Gherca (Chef), August 9, 2016

That's how it is Sidy, the baked pepper gives a more pleasant taste to the salad! : *

Sidy (Chef), August 9, 2016

Since I first broke this combination, since then I make eggplant salad only with baked peppers, because it is a wonderful salad!


Eggplant salad with avocado

I don't go for avocado, but it was a tasty salad and I didn't miss the mayonnaise.

In the meantime I learned that avocado can be tasty :)!

In order not to miss the latest recipes, I invite you to subscribe to the blog newsletter and like the facebook page.

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Recipe: Eggplant salad with roasted peppers

Summary: A definition of summer from two ingredients

Ingredient:

  • 2 kilograms of medium-sized eggplant
  • 3 bell peppers, preferably red, for contrast
  • 150-200 ml good quality olive oil (preferably extra virgin)
  • 2 cloves of garlic
  • a few drops of white wine vinegar

Preparation:

  1. Eggplants and peppers are roasted on the stove or grilled over high heat or in the oven as follows:
    & # 8211 If you don't have a hob or grill, fry the eggplant (pricked in a few places with a fork so that it doesn't explode) in the oven at 200 degrees for 30-40 minutes (depending on how big they are).
  2. Remove the eggplant from the oven, peel and remove the core through a sieve and drain.
  3. Fry the peppers in the same way, on the hob or grill, or bake in the oven parallel to the eggplant but for a shorter time (about 20 minutes) until they darken on the surface (but without burning) and soften.
  4. Put the hot peppers in a deep bowl and cover with foil or a plate to steam for 10 minutes. They will be easier to clean.
  5. After they have cooled, remove the skin of the peppers and the spine with the seeds. Remove the seeds but do not wash them as the pleasant baking taste will dilute.
    [type] The more intense the roast / baked taste, the better the final product.
  6. Break the strips, with a fork (preferably with a wooden or plastic one), the eggplant.
  7. Cut strips or cubes of baked peppers.
    [notes] Peppers and eggplants should not be too finely chopped to preserve the final rustic appearance of the salad. [/ note]
  8. Mix the eggplant and baked peppers.
  9. Chop the garlic and make a paste together with 1 teaspoon of salt using the width of a knife.
  10. Sprinkle the eggplant with a teaspoon of vinegar.
  11. Stir and gradually add olive oil.
  12. Season with salt and pepper to taste.
  13. Serve sprinkled with olive oil and, optionally, with the crushed feta.
  14. It's ideal on slices of fresh bread, possibly fried a little on the stove!

Preparation time: 20 minutes Cooking time: 40 minutes


Tomato salad in bread

How is the miracle done? It is best to get "real" tomatoes from the market, or even better, from a grandmother / aunt / neighbor in the garden. If you can, try to use more types of tomatoes: yellow, beef-heart, cherry - the more varieties there are, the more extraordinary the flavors will be.

Wash the tomatoes, cut them into slices, put them in a bowl and baptize them with a dressing made of 4 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar + salt and freshly ground pepper. Throw broken basil leaves over them and then look at them a little, so that they have time to leave their delicious juice.

In the meantime, take a one-piece round loaf of bread (from the one with the crispy crust, which you can barely refrain from eating on the way home - I admit I rarely manage to refrain) and cut a lid on top. .
Peel a squash, grate it and squeeze the juice.

Do not throw the core, but break it into small pieces, sprinkle with salt and pepper and a few drops of olive oil + a clove of finely chopped garlic, and brown in the oven until crispy and golden (3-4 minutes , i.e.).

All that remains to be done is to mix the tomatoes with the crunchy core and fill the bread with this mixture. To make everything really juicy & yummy, it's best to abstain for at least an hour and let the bread-salad rest in the fridge, so that all the wonderful juices drain into the crust and become perfect.

This recipe was recommended by the blog www.leblogpiquant.com


Eggplant salad with baked peppers

Eggplant salad is one of my all time favorite dishes. This time I made a combination between this and something else that I like super super much and it turned out to be a mega delicious eggplant salad with baked peppers. Yes, I love baked peppers and I would eat them with almost anything. Only with soup, not the rest & # 8230

It is not a food invented by me, I have seen similar recipes on the internet. Some have garlic, others onion, mayonnaise or mustard. I chose the fasting option, but if you don't want it that way, you can add a little mayonnaise or Greek yogurt.

Eggplant salad with roasted peppers goes great with other appetizers such as pâtés and vegetable or meat creams. Okay, now you don't have to have musas and other appetizers on the table, this salad is enough when you're hungry and you want something good. But, if you are thinking of organizing a meal between friends with some finger foods and something delicious to spread on bread, consider today's eggplant salad.

Ingredients Eggplant salad with baked peppers

  • ripe eggplant (I had around 500g)
  • 2 capsicum peppers
  • 1 large white onion
  • 1 bunch of fresh parsley
  • salt and pepper to taste
  • 1/2 teaspoon sumac (or 1 teaspoon lemon juice)
  • 4 tablespoons sunflower oil

Preparation Eggplant salad with baked peppers

If you do not have eggplant already ripe, put in the winter in a jar or freezer, prepare 2 fresh eggplants.

Put them in the oven over medium heat, turning them from time to time until they are soft. Take them out in a sieve, sprinkle a little salt on them and let them cool. Then clean them, let them drain a little more and chop them finely.

Cut the peppers into strips or pieces, finely chop the onion, as well as the parsley.

Put all the ingredients in a bowl, along with the spices and oil and mix. Eggplant and pepper salad is ready!


Video: Roasted Pepper and Eggplant Salad Appetizer easy eggplant dip recipe (November 2021).