tt.haerentanimo.net
New recipes

Eggplant salad with capsicum

Eggplant salad with capsicum


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


of ony into theSalads,28 Oct 2010 | 5491 views

I tried it and it works great

  • 2 ripe eggplants
  • an onion
  • 3-4 baked peppers
  • 4 tablespoons mayonnaise
  • salt

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant salad with kapia peppers:

Chop the eggplant with the peppers, add the onion, mayonnaise and season with salt;


Eggplant salad with baked peppers

If you had seen me yesterday through the market with 4 nets full of vegetables & # 8230 I think I wanted to buy them all but I thought it was Monday and there are days of the week :)). This salad is one of my favorites, I prepare it quite often in the summer season because I also like ripe eggplants and peppers :). It is wonderful, and once you discover the pepper-eggplant combination, I tell you that you will always try it.

  • 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 (of course we throw the seeds).

Rub the eggplant with a little salt then add the 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.

Serve with fresh bread (with crispy crust :)).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Eggplant salad for winter with capsicum

Boil together the sugar, vinegar, oil and salt in 2-3 boils and then leave to cool.

Bake the vegetables, clean them and make strips.

Mix the vegetables with the liquid and then put in jars.

Boil the jars for 1/2 hour in a bain marie, after boiling in 2 tranches (ie on the day of preparation and on the 2nd day for another 1/2 hour).

Dried tomatoes in oil

So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When


Eggplant salad

Eggplants are among the most popular vegetables in our country, and the recipes are not few in number or lack taste and inspiration.

To prepare this recipe, you need the following ingredients:

  • 4 peeled eggplants, ripe, finely chopped
  • 2 ripe yellow bell peppers, cleaned, chopped as finely as possible
  • a chopped kapia pepper as small as possible
  • half a bunch or a bunch of finely chopped dill
  • half a bunch or a bunch of finely chopped parsley
  • 3-4 finely chopped garlic cloves
  • 2 tablespoons sesame paste
  • the white part of 2 green onions (green onions that begin to take the form of normal onions, but whose leaves are still green)
  • salt and pepper to taste
  • cold pressed olive oil.

Mix all ingredients in a bowl with a wooden spoon. Now add only half a bunch of chopped greens. You can add more later, if you consider.

Season with salt and pepper and gradually add olive oil, stirring constantly.


Marinated eggplant salad with pepper dressing (fasting)!

The best eggplant salad: delicious, spicy, easy and quick to prepare! We recommend you try it!

INGREDIENT:

-30 ml of apple cider vinegar or balsamic vinegar

-dill and fresh coriander - to taste (or other greens, which you like).

METHOD OF PREPARATION:

1. Remove the ends of the eggplants and cut them into cubes.

2.Prepare the marinade: put the sugar, salt, water, oil and vinegar in a saucepan. Mix very well so that the salt and sugar dissolve. Then put the obtained composition on the fire and bring it to the boil.

3. Finely chop 5 cloves of garlic with a knife or pass them through the garlic press. Add them to the hot marinade. Stir.

4. Pour the marinade over the eggplant. Mix them from the bottom up and let them marinate for 20-25 minutes. It would be good to mix them from time to time.

5.Prepare the dressing: peel the bell peppers, seeds and ribs. Cut them into pieces.

6.Cut the hot pepper into slices or pieces (adjust the amount to taste).

7.Put the pieces of sweet pepper and hot pepper, a clove of garlic and the washed and dried greens (dill and coriander) in the blender jar. Pass them to the crumb stage.

8. Spread the marinated eggplant on a tray lined with baking paper.

9. Bake them for 30 minutes in the preheated oven to 180-185 ° C. Then let them cool a bit.

10. Transfer the baked eggplant to a deep bowl. Add the pepper dressing and mix carefully. If necessary, add more salt and oil.

11. Allow the eggplant salad to cool completely, then refrigerate for 2-3 hours.


Greek eggplant salad with feta

Greek eggplant salad with feta it is a delicious recipe that I recommend to you.

For the recipe greek eggplant salad with feta you need some simple ingredients that you can find at any store.
It can be served with fresh bread or even on salted biscuits or as an appetizer.

If you liked this recipe, try Baba Ghanoush & # 8216


Eggplant salad with baked peppers, a delicious fasting recipe from Turkish cuisine that I recommend you try.

INGREDIENT:

3 large eggplants
1 pepper kapia mare
1 medium tomato
1 small onion
2 cloves garlic
4-5 tablespoons olive oil
1/2 teaspoon white wine vinegar
1/2 teaspoon lemon juice
salt
green parsley

Bake the eggplant and pepper, then peel them.

Let the eggplants drain, then mix them with the chopped pepper, small tomato pulp, finely chopped onion and green parsley. We keep a little pepper and parsley for decoration.

We grind the garlic, we rub it with salt, then with oil (as we do with mayonnaise). Add the vinegar and lemon juice, mix and then add it to the eggplant composition. Stir until smooth, taste and add salt, vinegar or lemon juice to taste.

We serve the salad immediately, but it is even tastier if it is cold for at least an hour.


Eggplant salad with peppers and mushrooms

Bake the eggplant. We clean them while they are hot (left to peel for a long time) and let them drain.
Bake the peppers and clean them of the skin, back and seeds. Allow to cool and finely chop.
In a saucepan melt the butter and put the finely chopped onion with two tablespoons of water. Let it soften and add the drained and chopped mushrooms.
Leave until all the liquid has evaporated and remove from the heat.
We make mayonnaise from an egg. a little salt and 200 ml of oil. I'll make it in seconds with the blender. You can prepare it according to the usual method.

Put two of the eggplants in a bowl and mix well with 50 ml of oil. Add the other eggplant that you chop with the eggplant knife (I also like to feel the seeds in the salad), the peppers and the well-cooled mushrooms, together with the mayonnaise and mix lightly. Season to taste with salt and pepper, add a little garlic powder and let cool slightly.
Serve with fresh bread and tomatoes.


Eggplant salad with peppers and mushrooms & # 8211 Traditional Romanian recipe

Who doesn't love eggplant salad? I love it, I really like it and I do it even in winter with ripe eggplants put in the freezer or jar (I will write you a recipe soon). I usually make a classic eggplant salad, with homemade mayonnaise and red onions, but now I tried this recipe with peppers and mushrooms and it is extremely good.

Necessary ingredients:

  • 3 medium-sized eggplants
  • 200 gr of Champignon mushrooms (in a box or jar)
  • 2 medium red onions
  • 3 baked peppers
  • Homemade oil, salt, pepper and mayonnaise

Method of preparation:

I made this recipe without mayonnaise, because I wanted it to be fasting but the original recipe is with mayonnaise and it comes out very tasty.

We start by baking the eggplants - I baked them in the oven but if you can make them on the grill or grill outdoors then they will be even tastier. When ready, peel the eggplant and drain.

Bake the peppers - I used kapia peppers but you can also use bell peppers or donuts - and after they were baked and cleaned, I cut them into cubes.

Cut the onion into small pieces and fry in a little oil, but it can also be used raw - if you like the more intense onion taste. Drain the mushrooms and then cut them smaller & put them in the pan with the onion (when it has become transparent) and leave it on low heat until the liquid left by the mushrooms evaporates and then it is cooled.

If you do not have Champignon mushrooms, you can use other types of mushrooms. You can prepare mayonnaise at home from an egg yolk, 1 teaspoon of mustard, about 200 ml of oil that you gradually pour and a little salt.

Put the eggplant in a bowl and grind them very well with 50 ml of oil and then we can add the onion mushrooms (the composition must be cold), diced peppers and mayonnaise and mix.

Add salt and pepper to taste (you can also add a little parsley) and you can serve it - or you can put it in the fridge before serving. Serve on fresh bread or bruschetta!


How to bake eggplant?

There are several methods: on the open flame on the grill, on the sieve or metal plate placed on the eye of the stove or in the oven, etc. The best are the ones burned a little by direct flame. Hence the specific taste and aroma of smoke. My opinion is that the ones baked in the oven are just & # 8222cooked & # 8221 in their own juice.

I talked at length about baking eggplants and peppers here or here.

Bake over high heat and turn on all sides. They are peeled and then their pulp is drained in plastic strainers (not metallic!).

I put the baked peppers hot in a metal pot with a lid and leave them there for about 15 minutes to breathe well. They will peel very easily after this rest period. Kapia peppers (red and long ones) are even tastier than fat ones!

Because I'm a big fan of baked peppers and garlic and I prepare them in summer in the same way (salad, S.O.S) I wanted to see how they are in combination with eggplant. A madness!

  • 2 beautiful eggplants (baked on the flame and peeled)
  • 2 peppers (baked on the flame and peeled) - preferably kapia
  • 1 clove of crushed garlic
  • 50 ml of sunflower oil
  • salt
  • a teaspoon of lemon juice or & frac12 teaspoon plain white vinegar

Video: VEGET S KLÁRKOU: Barevný salát s lilkem a grilovanou paprikou


Comments:

  1. Atrayu

    I also seem stupid

  2. Maclean

    What can he mean?

  3. Kerrie

    Certainly. All above told the truth. We can communicate on this theme. Here or in PM.

  4. Sabih

    Regarding your thoughts, I feel complete solidarity with you, I really want to see your more expanded opinion about this.



Write a message