Warm salad with zucchini and eggplant. Zucchini and eggplant salad for the winter

We pre-sterilize suitable jars and lids. Wash all vegetables thoroughly. We choose young zucchini, but we clean the skin in any case.

Cut zucchini and eggplant into large cubes.

We put the vegetables in a common bowl and season sunflower oil. Three peeled carrots on a grater and add to the same pan.

Add kitchen salt, based on your taste, and begin to simmer vegetables over low heat.

Simmer for at least 20 minutes, add chopped tomatoes.

Boil for another five minutes, then put three chopped garlic cloves and sugar.

Keep on fire for about seven minutes. At the very end, pour in the vinegar, mix and remove from heat.

Ready hot appetizer pour into sterile, dry jars. Fill to the very top and twist with steamed lids. Leave the workpiece upside down until it has completely cooled.

To improve the effect, we cover the jars with a warm blanket. Clean up in a day ready salad from eggplant and zucchini for storage in the basement / pantry.

Greetings to all who looked into the Culinary Academy Smart Housewives After the protracted May holidays, I want to ask this question. Do you consider pink salmon a dryish fish? If your answer is Yes, then you simply didn’t cook it according to this recipe! 😉😝 I suggest baking pink salmon in sour cream - I guarantee you will get a juicy, tender hearty dish🤗

Hello, my dear Smart Housewives and Hosts! Admit it, who is already tired of eating just like that Easter eggs😀😀😀?! For you, the recipe is simple and tasty snack which can be prepared in just five minutes👏! It turns out bright, interesting, beautiful! Do not be ashamed to put on the festive table👍.

Good afternoon to everyone who looked into the Culinary Academy! Continuing the theme Easter table, I carry a recipe for a festively decorated salad. Looks like a normal salad canned saury but what an interesting presentation ...🤔 Easter chick🐥 just longs to get on your Easter table!!! 😂

Hi I respect all visitors of the Culinary Academy and bring you the first recipe for this year for the Easter table - cottage cheese Easter. Every year I make Easter different recipes- now with, now with condensed milk😋, so this year I have prepared something new for you🤗. Let's make Easter with Oreo cookies - oh how🤩. easter s oreo cookies it turns out dense, oily, smooth, tastes like GOST cheese curds in chocolate (who is a lover - do not pass by 🤗). Easter is prepared simply, the ingredients are the most common, no raw eggs, kilograms of butter, etc. but at the same time it is quite worthy of a festive Easter table👍🤩! Thanks for the recipe to Irina Kutova and her wonderful site gudkook💋

Hello my good ones! Today at the Culinary Academy of Smart Housewives we have a recipe for an original cottage cheese casserole. Why is it original, you ask? And what is usual, but this one... tadamm is salty😲. Despite the unusual combination, it turns out juicy, tender, tasty. Although why is it unusual 🤔 ? Do we eat curd cheeses with unsweetened fillers - with the same dill, pickled cucumbers, mushrooms - and nothing, we are not indignant😆. So I recommend trying savory cottage cheese casserole as a light, nutritious breakfast or dinner.

Eggplant salad is a simple dish that can be served to any table - at least for everyday, at least for a festive one. The little blue ones are in perfect harmony with cheese, meat, and other vegetables, so you can come up with various delicacies for every taste.

How to make eggplant salad?

The recipe for eggplant salad, which is presented below, is very simple and affordable. Everyone can cook a healthy, fragrant and bright delicacy. If there is no arugula on hand, lettuce leaves can be used, although the first option is preferable. Better salad dressing olive oil.

Ingredients:

• arugula - 200 g;
• balsamic vinegar - 60 ml;
• blue ones - 400 g;
• pine nuts - 60 g;
• cherry tomatoes - 6 pcs.;
• oil - 80 ml.

Cooking

1. The blue ones are cut into slices and fried.
2. Arugula is spread, sprinkled with vinegar, eggplants, tomatoes cut in half are placed on top.
3. Drizzle eggplant salad with olive oil and garnish with nuts.

Salad with eggplant and tomatoes

Eggplant salad with tomatoes and garlic is easy to prepare, but it turns out spicy and appetizing. Instead of cheese, you can use Adyghe cheese and even cottage cheese. If there is no soy sauce or for some reason you don’t want to use it, this is not a problem, the salad will be delicious without it. Only then should the dish be salted.

Ingredients:

• little blue ones - 3 pcs.;
• cheese - 200 g;
• soy sauce - 2 tbsp. spoons;
• garlic - 2 cloves;
• tomatoes - 3 pcs.;
• walnuts - 30 g.

Cooking

1. Eggplant cut into cubes and fried.
2. Pour in soy sauce and cook for another 2 minutes.
3. Finely chop nuts and garlic.
4. Cheese and tomatoes are cut into strips.
5. Mix all the ingredients, decorate with herbs and serve a salad of tomatoes and eggplant to the table.

Warm eggplant salad

The salad is served warm to the table. It will take no more than 10 minutes to cook without baking. The dish comes out very fragrant, moderately spicy and very tasty. From greens it is best to use cilantro and parsley. You can serve salad as an addition to a side dish or along with toasted toast.

Ingredients:

• large eggplants - 4 pcs.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greens;
• oil - 30 ml;
• lemon - half;
• salt pepper.

Cooking

1. Eggplant and tomato are placed on a baking sheet and baked at 200 degrees for 1 hour.
2. The blue ones are cut in half and the pulp is removed with a spoon.
3. Peel the tomato and send the pulp to the eggplant.
4. Finely chop the greens.
5. Juice is squeezed out of a lemon.
6. Mix all the ingredients, add salt, crush with pepper and serve.

Zucchini and eggplant salad

Salad from fried eggplant with zucchini comes out hearty and light at the same time. It perfectly combines the tastes of fried and fresh vegetables. It can be served as a side dish for poultry or meat. From the specified number of components, 3 servings will be obtained, the preparation of which will take about half an hour.

Ingredients:

• zucchini - 1 pc.;
• eggplant - 1 pc.;
• tomatoes - 3 pcs.;
• purple onion - 1/2 pc.;
• garlic - 1 clove;
• greens;
• salt, pepper, sugar;
• vinegar - ½ teaspoon;
• oil.

Cooking

1. Zucchini is cut into cubes, and eggplant - into strips.
2. Roast vegetables.
3. Cut tomatoes, chop onions.
4. Mix greens with fresh vegetables, salt, pepper, crush with sugar, pour over with vinegar, put garlic and stir.
5. The mass is placed on a dish, zucchini, blue ones are placed on top and served.

eggplant salad with egg

Eggplant salad with mayonnaise is a great dish for holiday table. You can add some garlic if you like. The taste and aroma of food from this will only improve. And so that the little blue ones in the salad do not taste bitter, they need to be cut, covered with salt for 20 minutes, then drain the juice that has stood out and cook according to the recipe.

Ingredients:

• eggplant - 4 pcs.;
• onion - 1 pc.;
• vinegar 9% - 2 tbsp. spoons;
• eggs - 4 pcs.;
• oil;
• pepper;
• mayonnaise.

Cooking

1. Eggplants are washed and cut into strips.
2. Onions are chopped into rings and poured with boiling water for a minute.
3. Drain the water, add vinegar and stir.
4. The eggplant is fried.
5. Eggs are cut into cubes or strips.
6. Liquid is drained from the onion, blue ones, eggs, pepper, mayonnaise are added and stirred.
7. The finished salad is sent out into the cold for half an hour, and then served.

Salad with eggplant and chicken

Salad with eggplant and meat is nutritious and can be served as an independent dish. The recipe states that carrots and peppers are also fried. But there is a second way, when vegetables are put in fresh also turns out delicious. If you do not know which is better, cook both options, and then you will definitely understand which one you like best.

Ingredients:

• chicken fillet - 200 g;
• small eggplant, Bell pepper, carrot - 1 pc.;
• mayonnaise;
• oil;
• greens.

Cooking

1. Fried diced eggplant.
2. Carrots are chopped on a grater Korean salads and cut the pepper into strips.
3. Roast vegetables.
4. The fillet is boiled, cooled and sorted into fibers.
5. Mix all ingredients, add mayonnaise.
6. Before serving, the eggplant salad is decorated with greens.

Salad "Teschin tongue" of eggplant

A delicious eggplant salad with an interesting name turns out to be spicy and tasty. Just what you need in winter. It can be used as a snack. Another dish goes well with. A delicacy can be prepared in the summer, then the amount of vinegar and sugar can be reduced.

Ingredients:

• eggplant - 2.5 kg;
• bell pepper red - 5 pcs.;
• hot peppers- 1 pod;
• sugar - 100 g;
• garlic - 100 g;
• vinegar 9% - 100 ml;
• oil - 200 ml;
• greens.

Cooking

1. Eggplant cut into rings, fried.
2. Garlic, pepper are crushed in a meat grinder.
3. Add oil, vinegar, sugar and herbs.
4. The dressing is placed on the stove and boiled for 20 minutes.
5. The blue ones are laid out in jars, filled with dressing and sterilized for 20 minutes.

Spicy eggplant salad prepared according to Georgian recipe, definitely will not leave indifferent all lovers burning dishes. Greens and nuts give a special piquancy to the dish. Before serving, the dish must be kept in the cold. It is convenient to make it in the evening, and then the next morning the dish will be completely ready.

Ingredients:

• eggplant - 2 pcs.;
• walnuts - 150 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• cilantro and parsley;
• lemon - 1 pc.;
• dried basil, suneli hops - ½ teaspoon each;
• salt, ground hot pepper;
• sugar - a pinch;
• pomegranate seeds.

Cooking

1. Whole blue ones are baked in the oven for 45 minutes, cleaned, the flesh is cut.
2. Finely chop onion, garlic, add lemon juice, spices, sugar, salt and stir.
3. The nuts are crushed.
4. Mix all the ingredients and clean the eggplant salad in the cold.
5. Sprinkle with pomegranate seeds before serving.

Korean eggplant salad

Eggplant salads for every day can be completely different. Fans of spicy dishes will love the appetizer, the recipe of which is set out below. Thanks to beef, the treat is very satisfying. All components are perfectly combined with each other, and sesame seeds give it a special zest.

Ingredients:

• beef - 300 g;
• eggplant - 2 pcs.
• carrots, sweet peppers - 1 pc.;
• greens of cilantro, dill, parsley;
• spicy capsicum- taste;
• sesame seeds;
• vegetable oil;
• salt.

For refueling:

• lemon juice - 1 tbsp. a spoon;
• oil - 2 tbsp. spoons;
• soy sauce - 40 ml;
• sugar, pepper, garlic - to taste.

Cooking

1. The beef is cut into strips and fried in oil.
2. Carrots, peppers, eggplants are also cut into strips, added to the meat in parts and kept on fire for 10 minutes.
3. Vegetables should remain raw.
4. Mix all ingredients for dressing.
5. The resulting mixture is poured over a salad with eggplant and beef, allowed to stand for half an hour, sprinkled with sesame seeds and served.

Delicious eggplant salad for the winter

When it turned out to be a fruitful year, and there is nowhere to put the little blue ones, it’s worth cooking. In cold weather, an appetizing delicacy will remind you of a warm summer and will delight you with its pleasant taste and aroma. I am glad that you do not need to sterilize jars of salad. This greatly simplifies the conservation process.

Hello dear readers of the site site, I hasten to present you another masterpiece of dietary cuisine. Many people love eggplant and pepper salad, it is especially relevant during the end of summer and the beginning of September. Eggplants and peppers are juicy, fresh and inexpensive at this time of year.
I would like to remind you that we have a lot of delicious recipes with these vegetables, they are easy to prepare, but extremely tasty and healthy for you and your figure.

• Large bell pepper - 2 PCS.;
• Eggplant large - 1 PCS.;
• Large zucchini - 1 PCS.;
• Medium onion - 1 PCS.;
• Salt to taste.
• You can add as you wish:
• Greens: dill, parsley celery;
• Garlic - 1 clove;
• Black pepper - to taste.
• For marinade:
• Honey - 1 tea spoon;
• Apple cider vinegar or lemon juice - 3 Art. spoons;
• Water - 3 Art. spoons.
• For toppings of your choice:
• Vegetable oil - 1 Art. a spoon;
• Soy mayonnaise - 1 Art. a spoon.
• To grease a baking sheet:
• Vegetable oil - 1 Art. a spoon.

1. Rinse bell pepper, zucchini and eggplant and put on a baking sheet greased with sunflower oil.
2. Bake in the oven for 20-30 minutes at t=200°C.
3. We take out the prepared vegetables from the oven and leave to cool.
4. While the vegetables are cooling, pickle the onions. Peel the onion, wash and cut into half rings.
5. Pour the onion into a small bowl, add 1 teaspoon of honey and 3 tablespoons to it apple cider vinegar or lemon juice and 3 tablespoons of water. Mix and leave to marinate for 20-30 minutes.
6. When the vegetables have cooled, peel them, remove the stalks and cut into lengths, except for the zucchini, we do not peel it, but simply cut it. Zucchini can be cut into circles, or cut lengthwise into small strips.
7. Mix all the vegetables and add onions to them. Before adding the onion to the vegetables, you need to drain the marinade.
8. Optionally, you can add greens: parsley, dill or celery.
9. A salad can be made spicy by adding 1 clove of garlic and a pinch of black pepper to it.
10. Salt and season the salad with one tablespoon of vegetable oil or soy mayonnaise.

Also try cooking

Zucchini and eggplant salad for the winter is a good idea for those who love vegetable dishes. For a salad according to our recipe, sterilization is not required, but it will still take some time to prepare it.

We recommend preparing jars with lids for storing our conservation in advance. They need to be washed and sterilized well. You can take any vegetables, not necessarily young, including large, overripe zucchini, which will need to be freed from seeds. Large vegetables can also be taken on. Spoiled vegetables, of course, do not use. So what do we need?

Zucchini and eggplant salad for the winter ingredients

• Eggplant - 1 kilogram;
• Zucchini - 1 kilogram;
• Carrots - 300 grams;
• Onions - 300 grams;
• Bulgarian pepper - 200 grams;
• Tomatoes - 200 grams;
• Odorless vegetable oil - 150 milliliters;
• Salt (not iodized) - 3 tablespoons;
• Granulated sugar - 3 tablespoons;
• Table vinegar (9%) - 3 tablespoons;
• Spices: allspice-peas, garlic and bay leaf - to taste.

Zucchini and eggplant salad for the winter cooking

After the vegetables are well washed, proceed to cutting. Peel the zucchini and cut into small cubes. Eggplant cut into smaller cubes, the peel does not need to be removed. A grater is suitable for chopping carrots, onions and tomatoes - cut into half rings, bell peppers - into strips.

We choose bulk dishes, pour into it vegetable oil and put on fire. Then vegetable mix, adding salt, sugar, garlic, pepper and bay leaf, send to a container and simmer for 1 hour. During this time, it is advisable to mix the vegetables once or twice, very carefully with a wooden spatula.