Fried eggplant salads are delicious for every day. Salad with eggplant and tomatoes - the best selection of recipes Fresh salad with eggplant and tomatoes

Published: November 13, 2015
Posted by: mayusik89
Calories: Not specified
Cooking time: Not specified

A unique gift from nature – eggplants. Any dishes with them turn out piquant and tasty, be it a summer salad or a preparation for the winter. Eggplant salad with tomatoes and garlic perfectly combines fried vegetables with fresh ones, this gives it a special juiciness.

Ingredients:

- sweet bell pepper – 2-3 pieces;
- ripe tomatoes – 2-3 pieces;
- onion – 1 piece;
- medium-sized eggplants – 3 pieces;
- vegetable oil (for frying) – 2-3 tablespoons;
- garlic cloves – 2-3 pieces;
- fresh parsley and dill - half a bunch each;
- sugar essence – ½ teaspoon;
- ground black pepper and salt - to your taste;
- 9% table vinegar – 1 tablespoon.

Step-by-step recipe with photos:

1. Peel the sweet pepper from seeds and stalks, cut into not too thin strips.




2. When buying tomatoes, opt for fleshy, not too soft fruits. Wash them, dry them and cut them into medium slices.




3. Cut the peeled onion into thin half rings. Shallots are perfect for this salad; they have a softer and sweeter taste.




4. Wash and dry the eggplants, cut them into circles or semi-circles (depending on the size of the vegetables) at least 5 mm thick. Then put them in a bowl or container, sprinkle with salt and let stand for 30 minutes and release the juice (along with it, the excess bitterness will leave the eggplants).

5. After 30 minutes, squeeze out the eggplant juice and wash them under running water. In a frying pan with heated vegetable oil, fry the eggplant pieces on each side until golden brown. After this, place them on paper towels or napkins to drain excess fat from the vegetables.

6. Finely chop the fresh herbs.




7. Chop the garlic cloves using a knife or garlic press.






8. Place pieces of eggplant in a deep salad bowl, add other prepared vegetables, sprinkle with chopped garlic and chopped herbs, sugar, add salt and ground black pepper to your taste, pour in vinegar and stir. Eggplant and tomato salad is ready.

Adviсe:

If for some reason you don’t eat fried food, you still have no reason to refuse such a delicious salad, just bake the eggplants in the oven (just don’t forget to pierce them with a fork or toothpick before putting the vegetables in the oven);
- for the beauty of the salad, take bell peppers of different colors: one is green and the other is yellow (the red color will be in the salad due to the tomatoes).

Just recently, Russian housewives had eggplants in the category of exotic vegetables, but today they have become an almost permanent guest on the table. And even in a snowy winter, if you have a strong desire (and no less large funds), you can treat yourself to fried or stuffed blueberry.

What can we say about summer, when the season arrives, prices fall and invitingly shiny purple mountains of eggplants appear on the markets. Below you can choose from several popular salad recipes that can be served cold or warm, cooked straight to the table or rolled up for the winter.

Delicious eggplant salad - step-by-step recipe with photos

In addition to warm salads and eggplant caviar, you can also prepare a cold (snack) version of the salad. To do this, fry the vegetable and cool completely. In this form, it does not lose its interesting taste at all. Now all that remains is to supplement it with juicy tomatoes and mix with other ingredients.

The highlight of this salad is the pickled onions. It completely loses its bitterness in the marinade and acquires a pleasant, slightly sour taste. Which sets off unleavened boiled potatoes and eggs.

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

• Potatoes: 200 g
• Tomatoes: 150 g
• Eggplant: 200 g
• Eggs: 2 pcs.
• Onion:

Cooking instructions

Recipe for eggplant salad with egg

Eggplants are vegetables that do not require “company”; they are good on their own, fried or pickled. For those who cannot imagine their life without salad, smart housewives have found an option with boiled eggs and pickled onions. Original, tasty and spicy.

Products:

• Eggplants - several fruits.
• Salt, vegetable oil for frying.
• Onions – 1 or 2 pcs.
• Chicken eggs – 2 pcs.
• Marinade – 2 tsp. sugar, 1 tbsp. l. vinegar 9%, 100 ml. water.
• Mayonnaise for dressing.

Algorithm of actions:

1. The first stage is to boil the eggs until hard-boiled and prepare the pickled onions.
2. Peel the onion and cut it in a convenient way (a salad with onion half rings looks beautiful). Place it in a bowl, cover with sugar, pour in vinegar and boiling water. Cover with a lid for 10 minutes.
3. The second stage is preparing the eggplants. Peel (some advise not to peel), cut into large strips. Add salt and leave for a while.
4. Press to release the juice, drain the liquid. Fry the blue ones in vegetable oil, preheating it (5 minutes). Cool.
5. Chop the eggs, squeeze the onion from the marinade. Mix with eggplants, season with mayonnaise. It is recommended to add a little salt and ground pepper.

A simple dish with an original taste is ready!

How to make eggplant and fresh onion salad

There are other, no less tasty, options for eggplant salads with fresh onions. And, if you add a tomato to their company, then relatives and friends, in general, cannot be torn away from the table.

Products:

• Eggplant – 1 pc. medium size.
• Tomatoes – 2-3 pcs.
• Onions – 1 pc.
• Refill – 50 ml. vegetable oil, 30 ml. vinegar 9%, 1 tsp. sugar, 0.5 tsp. salt, pepper
• Dill.

Algorithm of actions:

1. According to this recipe, the eggplants need to be boiled, first peeled, washed and cut into cubes. Drain in a colander.
2. Cut the washed tomatoes directly into the salad bowl. Peel the onion, rinse, chop using your favorite method, and also add to the salad bowl. Add cooled eggplants.
3. Make the dressing by mixing all the ingredients (stir until the sugar and salt dissolve). Season the salad and mix gently. Top with chopped dill.

Quick summer salad is ready!

Eggplant and pickled onion salad recipe

In the following salad recipe, the main product will be eggplant, but pickled onions will play the main role. Spicy, spicy, alluring, everyone will definitely like it.

Products:

• Eggplants – 2 pcs.
• Vegetable oil for frying.
• Boiled chicken eggs – 4 pcs.
• Onions – 1-2 pcs. (for spicy lovers, you can take more).
• Salt and ground pepper.
• Parsley for decoration.
• For the marinade – 1 tbsp. water, 1 tbsp. l. sugar, 2 tbsp. l. balsamic vinegar (if not available, replace with regular 9%).

Algorithm of actions:

1. Pickling onions is the first stage. Everything is traditional - clean, wash. You can use any cutting method - cubes, half rings, strips. For the marinade, mix boiled water with sugar (until dissolved), add vinegar, apple vinegar adds a light fruity aroma, balsamic vinegar changes the color of the onion. Marinating time is from 15 minutes.
2. Frying the eggplants is the second stage. Nothing complicated here either. Peel off the peel (it's too hard). Wash, cut. The cutting method is strips. Pour into a deep container and add salt. Leave it for a while. The little blue ones will release bitter juice, it needs to be drained. Fry in hot oil. Transfer to a plate and remove excess oil with napkins.
3. While the eggplants are frying, you need to boil the eggs for 10 minutes, adding salt, then they will peel better.
4. All that remains is to combine everything together in a salad bowl - eggs, squeezed onions and chilled eggplants. Add mayonnaise, mayonnaise sauce is even better, it is less fatty. Salt if necessary, as well as pepper.

Garnish the salad with washed and chopped parsley, and invite everyone to the table to taste this delicious summer masterpiece.

Simple eggplant and tomato salad

Many have noticed that seasonal vegetables appear in groups, for example, eggplant and tomato. For a farmer or agricultural worker, this means that they ripen at the same time, and for the housewife it is a signal that they can be cooked together. The blue one will add spice, and the scarlet tomato will make the dish beautiful. Here is one of the cute and simple recipes.

Products:

• Eggplants – 2 pcs.
• Onion (white) – 1 pc.
• Tomatoes – 4 pcs.
• Garlic – 5-6 cloves.
• Sugar – 1 tbsp. l.
• Salt to the taste of the hostess.
• Dill or parsley (or both).
• Vegetable oil.
• Vinegar – 1 tbsp. l.

Algorithm of actions:

1. First, prepare the eggplants in the traditional way - peel, cut into bars, add salt, and leave for a while. Rinse again, squeeze out, blot excess moisture with a paper towel (napkin).
2. Peel and rinse the onion. Chop and place in vegetable oil heated in a frying pan. Sprinkle with sugar and fry until golden. Add eggplant to the onion and simmer until the vegetables are tender.
3. Transfer the stewed vegetables to a salad bowl and let cool. Add washed and diced tomatoes, chopped herbs, and finely chopped garlic. Add salt, add vinegar, stir.

Serve the salad chilled; it goes well with meat and chicken.

How to make eggplant and sweet pepper salad

With the arrival of mid-summer, huge mountains of vegetables appear on the markets: purple eggplants, red tomatoes and colorful peppers. These vegetables not only go side by side in the market, they are good together in various dishes. Here is a recipe for a salad of blueberries and peppers, and this dish can be tasted immediately or rolled up for the winter (increasing the proportions).

Products:

• Eggplant – 1 kg.
• Carrots – 2 pcs.
• Pepper – 3-4 pcs.
• Red onion – 1-2 pcs.
• Garlic – 5-6 cloves.
• Sugar – 2 tbsp. l.
• Vinegar – 2-3 tbsp. l.
• Vegetable oil, salt and pepper to taste (for rolling 0.5 tbsp. oil per 3 kg of eggplants).

Algorithm of actions:

1. Start with eggplants. Peel the vegetables and boil for 5 minutes. Make transverse cuts and place under pressure. The excess liquid will go away, and with it the bitterness.
2. While the eggplants are under pressure, you can prepare the remaining vegetables. Peel the carrots and chop using a Korean carrot grater. Peel the pepper, rinse, cut into strips. Chop the onion into strips.
3. Combine all vegetables, pour vinegar, add pepper, salt, garlic, sugar. Heat the vegetable oil thoroughly in a frying pan and pour it over the vegetables. Place in the refrigerator to marinate (about 6 hours).

If you prepare this salad for the winter, then you do not need to put it in the refrigerator; on the contrary, put it in sterilized containers. Additionally sterilize and seal.

Delicious recipe for eggplant salad with mayonnaise

New harvest eggplants appear in mid-summer, hinting to housewives that it’s time to pick up favorite recipes or look for something new. Why not make an eggplant salad with mayonnaise using the following, simple and quick recipe.

Products:

• Eggplants – 2-3 pcs. for a large family.
• Boiled eggs – 4 pcs.
• White onion – 2 pcs. (more is possible if the family loves spicy food).
• Vinegar 9% – 2 tbsp. l.
• Vegetable oil for frying eggplants.
• Mayonnaise, salt.

Algorithm of actions:

1. The blueberries and onions need to be cut into very thin strips. The little blue ones, of course, need to be peeled, washed, and cut. Leave salted for a while, drain off any bitter juice.
2. Fry the eggplant strips in batches until tender in hot oil. Transfer to a plate lined with paper towels to absorb excess oil.
3. At this time, pour the onion with vinegar and leave to marinate.
4. Cut boiled, peeled eggs into the same thin strips as vegetables.
5. Mix vegetables in a deep glass salad bowl (pre-squeeze the onion to remove excess vinegar). Add salt and season with mayonnaise.

Summer will go with a bang with these salads!

Marinated eggplant salad recipe

Summer pleases housewives and household members with a rich harvest of fruits and vegetables, motivating the former to culinary exploits, and the latter to taste them. Eggplants are good because they are tasty both fried and pickled.

Products:

• Eggplants – 1-2 pcs.
• Sweet bell pepper – 3-4 pcs.
• Onion – 1-2 pcs.
• Garlic - a couple of cloves.
• Parsley.
• Vegetable oil – 0.5 tbsp.
• Vinegar 9% (apple vinegar is possible) – 100 ml.
• Boiling water – 50 ml.
• Sugar – 1 tbsp. l., salt - 0.5 tbsp. l.
• Salt for cooking eggplant – 3-4 tbsp. l.

Algorithm of actions:

1. You need to remove the bitterness from the blue ones, to do this, cut them in half, place them in hot salted water, and boil for 5 minutes. Cut the fruits into cubes.
2. Prepare the marinade - you will need crushed garlic, chopped parsley, salt and sugar, 9% vinegar and oil.
3. Prepare vegetables. Peel the pepper and onion. Wash the vegetables and cut into strips, preferably thin.
4. First add the onions and peppers to the marinade, and then the eggplants. Add chopped parsley and stir gently. Leave to marinate for several hours in a cool place.

Salad with fried eggplants

The following salad assumes that the eggplants are pre-fried. This way the bitterness goes away from them, they become a little drier with a tasty crust. Blue peppers, tomatoes and spicy onions will keep you company in the salad.

Products:

• Eggplants – 1 pc. (large).
• Onion – 2 pcs.
• Bell pepper – 2 pcs. (large, juicy).
• Tomatoes – 4 pcs.
• Oil for frying eggplants.
• Wine vinegar – 1 tbsp. l.
• Pepper and salt, herbs.

Algorithm of actions:

1. Traditionally, peel the eggplants and cut them into circles. Sprinkle with salt, press with your hand and let it drain. Rinse, squeeze, fry on both sides in hot oil.
2. Wash the peeled onion and cut into strips. Wash the peppers, remove the stems and seeds. In another frying pan, fry the onion and one pepper.
3. The second pepper is placed raw in the salad. Cut the washed tomatoes.
4. Mix all the prepared ingredients together, season with wine vinegar (can be replaced with regular vinegar), oil, salt and pepper. Sprinkle generously with parsley.

The summer salad is ready!

How to cook eggplant salad in Korean

The technology for preparing vegetables in Korean has become widespread in recent years. Carrots were the first to receive this honor, but now there are recipes for eggplants prepared in the traditions of the Land of Morning Freshness.

Products:

• Eggplants – 1-2 pcs.
• Tomato – 1 pc.
• Hot chili pepper – 1 pc.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 4-5 cloves.
• Coriander, basil.
• Soy sauce.

Algorithm of actions:

1. As always, peel the eggplants, rinse and cut into strips. Add salt, press with your hands, remove the resulting juice.
2. Peel the onion, place under running water, chop. Peel the pepper, remove seeds and tails, cut into strips, wash and chop the chili. Wash the tomatoes, cut into cubes.
3. Start frying vegetables - heat the vegetable oil, first fry the onions, then add (continuing frying) tomatoes, sweet and hot peppers, at the end of frying add eggplants. You can lightly stew the vegetables, add seasonings, salt, and soy sauce to the salad.

Leave on the stove until it cools, unless, of course, you have the strength to wait for the moment of tasting because of the amazing aromas.

Baked eggplant salad recipe

Most often, when preparing eggplants, they are boiled or fried; in the first case, they can be watery, in the second, on the contrary, overdried. Baking would be an ideal option. Below is a salad recipe in which the blue ones are prepared in exactly this way.

Products:

• Fresh eggplants – 2 pcs.
• Tomatoes – 3-4 pcs.
• Greens – basil, parsley, dill.
• Sweet bell pepper – 2 pcs.
• Olive oil – 3 tbsp. l.
• Lemon juice – 2-3 tbsp. l.
• Sugar 1 tsp. (or a little less).
• Salt, ground pepper.

Algorithm of actions:

1. Prepare the eggplants (peel, rinse, dry, cut into 2 parts). Wash the tomatoes, wash and peel the peppers.
2. Place all vegetables in the oven to roast. For tomatoes and peppers, 20 minutes is enough, eggplants – 40 minutes.
3. Remove the skins from the tomatoes and peppers and chop finely. Eggplants can be cut into larger pieces. Place the chopped vegetables in a deep container.
4. Add salt and sugar, lemon juice, olive oil, and more herbs.

The fragrant summer salad is ready, it's time to serve!

Delicious warm salad with eggplant

Summer always requires fresh vegetables and fruits, but sometimes you want to eat an unusual warm salad, and the world’s cookbook contains magical recipes. Using one of them, you can create a real gastronomic miracle with your own hands.

Products:

• Beef – 300 gr.
• Eggplants – 1 pc. medium size.
• Carrots and bell peppers – 1 pc.
• Soy sauce (real) – 1 tbsp. l.
• Sugar – 1 tsp.
• Vegetable oil (ideally olive oil).
• Oil for frying.
• Lemon juice – 1 tbsp. l.
• Garlic – 2-3 cloves.
• Greens (not for everyone).

Algorithm of actions:

1. Rinse the beef, dry with a paper towel, then cut into thin strips. Fry in olive oil.
2. Prepare the eggplant in the usual way - peel and wash. After cutting, add salt, press, and give time for the bitter juice to release. Drain it and add the chopped vegetables to the beef.
3. While the frying process is in progress, you need to prepare the carrots and peppers, peel, rinse, and chop (carrots are grated). Place them in the pan one at a time, first the carrots, then the peppers.
4. While the roasting process continues, prepare the salad dressing. Mix soy sauce with oil, lemon juice, salt, and sugar in a bowl. You can add greens here, or in a ready-made salad.
5. Place the beef and vegetables in a salad bowl, pour over the dressing, and stir. You can serve immediately, you can leave to cool and serve in the classic form - chilled.

Those who want to look great, feel great and have a toned figure should definitely include vegetable salads in their diet. One of them, salad with eggplants and tomatoes, is a low-calorie, tasty and very healthy dish.
Eggplants themselves have a neutral taste, so dishes with them must be flavored with dressings and spices. The ideal salad sauce would be a mixture of natural apple cider vinegar and fragrant, delicious-smelling unrefined sunflower oil. Vinegar can be replaced with freshly squeezed lemon juice - the salad will have a refreshing taste.

Salad with tomatoes and eggplants

step by step photo recipe

Here is a recipe for eggplants with tomatoes, where the tomatoes are used fresh, but the blue ones are steamed or baked. This option is a light, dietary salad that will definitely appeal to people watching their weight and health.
Eggplant and tomato salad can be “heavier” a little, making it more filling. To do this, do not boil the eggplants, but peel them, cut them into cubes and quickly fry them in 50 ml of vegetable oil until light golden brown.

Ingredients:

• eggplants – 2 pcs.,
• tomatoes 3 - 4 pcs.,
• onions (not large) - 1 pc.,
• apple cider vinegar – 1 tbsp.,
• sunflower oil – 3 tbsp.,
• salt,
• ground black pepper,
• Provencal herbs,
• basil.

Cooking process:

First, prepare the eggplants for the salad. They can be baked in the oven until soft, setting the temperature to 180 degrees. Or steam in a slow cooker or double boiler for 15 minutes. Then cool the eggplants and remove the skins from them.

First, place the peeled and finely chopped onion into the salad bowl. Sprinkle dried aromatic herbs and two pinches of salt on top of the onion. Stir and leave for 10 - 15 minutes. During this time, the onion will release juice, which in turn will mix with herbs and give the salad an appetizing, fragrant note.

For salad, it is better to choose tomatoes that are dense, with elastic flesh and not too juicy. Then in the dish they will retain their shape, will not fall apart and will not drain juice. Rinse them under running water, cut them into cubes, and place in a salad bowl.

Cut the peeled eggplants in half, remove the seeds with a spoon, and chop the pulp in much the same way as onions and tomatoes. Add to other vegetables.

Finally, add salt and pepper to the eggplant and tomato salad to your taste, if necessary. Season with sunflower oil and apple cider vinegar.

Let the appetizer brew for a while and serve, garnished with basil or parsley.

Thanks to Ksenia for the recipe and photo.

Fast, tasty and healthy - this is how you can describe an eggplant salad with tomatoes and garlic, which can be served with meat or fish dishes, or as a side dish. In the summer-autumn season, the vegetables for this salad cost pennies and you can cook it every day if you don’t get tired of it! I personally like the snack because you can put it in a bag and take it with you on a picnic when going out of town, to the country, etc. As it cools, the salad becomes even tastier; the vegetables absorb all the marinade.

If desired, to prepare an eggplant salad with tomatoes and garlic, you can also use vinegar for dressing: apple, raspberry, or 9% if you like dishes with a slight sourness. Parsley can be replaced with cilantro or celery.

Wash the eggplants in water and cut off the tails of each vegetable. Cut them into medium cubes or pieces along with the peel.

Pour the sliced ​​eggplant into a saucepan, cauldron or stewpan. Add 1 tbsp. salt and add hot water. Place the container on the stove and boil for 10-15 minutes. It is necessary for the cutting to give up its bitterness, become less dense, but not overcook.

Using a slotted spoon, remove the warm slices into a bowl and leave for 2-3 minutes to drain the liquid. Squeeze it lightly.

Wash the greens and chop them, adding them to the bowl. Wash the tomatoes, cutting out the green cuttings, and cut into small slices. Peel the garlic cloves and pass them through a press. Add a little salt to taste and vegetable oil. You can add vinegar, depending on your taste. Mix the entire contents of the bowl and let it sit for about 2-3 minutes so that the garlic aroma permeates all the ingredients.

Serve the eggplant salad with tomatoes and garlic warm. By the way, instead of vegetable oil, you can use sour cream or mayonnaise as a dressing.

Eggplants are a favorite for preparing both winter salads and fresh summer snacks. The basis of the eggplant salad with tomatoes and garlic are fresh vegetables, which are served raw, pickled, fried or prepared in any other way. Any eggplant dish turns out delicious with a spicy, piquant note.

The combination of products in this summer salad is quite harmonious, so the dish turns out juicy and aromatic.

Among the spices that can be added to this salad are cumin, basil, ginger, parsley and mint. The originality of the dish depends on what herbs you added, since eggplants are very susceptible to additives and absorb them, acquiring a completely different taste. Therefore, you should not combine more than two spices to prepare a dish.

Eggplant and tomato salad with garlic can be either a wonderful appetizer or a complete meal. It is prepared from products available in summer and autumn, but it always turns out original and tasty. The eggplants themselves for the salad can be prepared in any convenient way: fry in a pan, grill or bake in the oven. In any case, it will turn out delicious. This article presents only recipes for dishes that I prepared and immediately ate, although with such a combination there are recipes for preparations for the winter, which, by the way, are incredibly tasty.

Eggplant salad with tomatoes, garlic and feta cheese

Ingredients:

• fresh eggplant – 1 pc.
• large ripe tomato – 1 pc.
• garlic – 2 cloves
• green salad leaves - for decoration
• feta cheese – 50 g
• balsamic vinegar
• olive oil
• salt, spices
• greenery

1. Eggplants need to be washed, dried with a paper towel and cut into circles. Sprinkle them with salt, spices and olive oil. Fry the eggplants in a frying pan on both sides until golden brown. Place the finished eggplants on a plate and then drain off the excess oil.
2. Wash the lettuce leaves and place on a plate. Cut the tomato into slices and also place on top of the salad on a dish. Place slices of fried eggplant on the tomatoes and sprinkle all with crushed garlic. Place cubes of feta cheese on top of vegetables.
3. Wash the greens, dry and finely chop. Sprinkle these greens on top of the finished salad, sprinkle everything with balsamic vinegar and olive oil.

Eggplant salad appetizer

Components:

• medium sized eggplant – 1 pc.
• large ripe tomato – 1 pc.
• chicken eggs – 2 pcs.
• low-fat sour cream – 100 g
• salt - if you want
• garlic – 3 cloves
• greenery

1. First you need to prepare the eggplants for this salad. To do this, you need to cut them into slices, salt them and dip them in eggs. Fry the eggplants in a frying pan on both sides until they are golden brown.
2. While frying the eggplants, you can prepare the sauce. For the sauce you will need to mix sour cream, finely chopped herbs and crushed garlic. You can simply grate the garlic on a fine grater.
3. Place the eggplant slices on a wide flat dish, brush each with the prepared sauce and cover with a slice of tomato on top.

Spicy eggplant salad

Components:

1. This spicy salad is prepared in this way: first, cut the eggplants into circles, pour in salted water to remove the bitterness from the peel. Then squeeze out the eggplants and fry in a frying pan.
2. Peel and grate the carrots. Peel the onion and chop into cubes. Fry onions and carrots in a frying pan. Pour boiling water over the tomatoes and remove the skins. Place twisted tomatoes, tomato paste, sugar, salt and pepper in a frying pan with carrots and onions. Boil this mixture, and then add crushed garlic and finely chopped herbs.
3. Place some of the eggplants into the pan, then add some of the vegetable mixture. Repeat layers of salad one or two more times. Cover with a lid and put in the refrigerator overnight - this way the food will acquire a unique taste and aroma.

Salad with bell peppers

Take for preparation:

• eggplant – 1 pc.
• large tomatoes – 2 pcs.
• bell pepper – 2 pcs.
• cilantro or parsley
• onion – 1 pc.
• vegetable oil – 2.5 tbsp.
• garlic – 3 cloves
• salt pepper

1. The eggplant should be washed and baked in the oven or microwave. Remove seeds and roots from bell peppers. Cut the finished eggplant into cubes and the bell pepper into strips. You can take peppers in two different colors to make the salad even more beautiful.
2. Wash the tomatoes thoroughly and cut into half circles. Peel the onion and carefully chop into cubes. The greens must be thoroughly washed, dried and cut.
3. Combine all the salad ingredients, add crushed garlic, salt, pepper and season with sunflower oil. You can add any other spices to this salad, the main thing is not to overdo it. Mix the prepared salad, cool and can be placed on the dining table.

Eggplant salad with tomatoes and garlic is an original appetizer and a delicious salad. In the summer, such a salad can be prepared almost every day. Those who like more high-calorie dishes can fry eggplant slices, but to prepare a dietary salad, you need to bake the vegetable. In any case, you will get a lot of vitamins and nutrients.