The combination of aubergines with tomatoes and pepper is an unconditional classic, perfectly familiar to anyone who has ever tried ratatouille . In fact, the vegetable trinity can exist outside the popular French hot, becoming part of a warm salad, for example. It is about a warm salad of eggplants, peppers and tomatoes, we'll talk in the recipes below.
Recipe for a warm salad with eggplant and feta
Ingredients:
- onion - 45 g;
- garlic teeth - 4-5 pieces;
- eggplant - 430 g;
- sweet pepper - 310 g;
- wine vinegar - 55 ml;
- tomatoes - 420 g;
- Feta cheese - 55 g;
- handful of green parsley.
Preparation
Cut the eggplant into small cubes and season it gently with salt. Leave the vegetables for half an hour to remove excess bitterness, and then rinse the pieces with cold water and save in a small amount of oil until browning. Strip the onions and sweet peppers. Tum the vegetables together in olive oil until they soften, and then mix them with fried eggplants and tomato slices in a salad bowl. Season the dish with wine vinegar and pasta from grated garlic teeth, add greens and crumbled fete before serving.
Warm salad with aubergines, hot peppers and tomatoes
Ingredients:
- eggplant - 670 g;
- a handful of green parsley and onions;
- tomatoes - 360 g;
- hot pepper - to taste;
- garlic teeth - 3 pieces;
- juice 2 lemons;
- olive oil - 15 ml;
- pomegranate juice - 1 tbsp. a spoon.
Preparation
Pieces of eggplants salt and leave for half an hour, then rinse and let them in olive oil. Combine warm eggplants with tomato slices, plenty of greenery and chopped hot pepper. In the mortar rub garlic teeth with sea salt and dilute the resulting paste with the juice of 2 lemons, pomegranate juice and olive oil. Refuel and immediately try.
Warm vegetable salad with aubergines and couscous
Ingredients:
- couscous - 190 g;
- pumpkin - 115 g;
- cured sweet pepper - 4 pcs .;
- eggplant - 210 g;
- cherry tomatoes - 8 pcs .;
- shallots - 45 g;
- garlic chives;
- 1/2 lemon juice;
- olive oil - 35 ml.
Preparation
Salted eggplant rinse and fry in olive oil, along with pumpkin cubes. Boil the couscous and mix it with hot vegetables. Add in the salad halves of cherry, pieces of dried peppers, onions and rubbed in a paste of garlic. Serve the dish with a mixture of lemon juice and olive oil and serve the salad.