Eggplant salad with hot peppers and garlic

Eggplant salad with hot peppers and garlic

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I tasted this thing when I went to the "Cascade Festival". They were from Unisol and they advertised the oil. -I found Unisol oil and took Grandma.

  • 2 longer winds
  • 4-5 cloves of garlic
  • 1 burnt pepper
  • 100 ml oil
  • parsley
  • 1 baguette to make "bruschetta"

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant salad with hot peppers and garlic:

I cut the eggplants into slices, sprinkled them with salt and left them for about 10 minutes. Then I wiped them with a napkin, I turned on the dry-cooker and I fried them on one side and on the other. I chopped the garlic and hot pepper. In a bowl I put the fried eggplant, I added the garlic and the pepper, then the oil and I mixed well. I covered the bowl with a plate and left it for about 10-15 minutes, then I sprinkled parsley.

I cut a few slices from a baguette, put them in the oven to brown and served with eggplant salad on top.

A goodness ....

Tips sites


I didn't feel any difference between Unisol oil (with which the ones from the festival were made) and Grandma's oil.

Mutabal | Eggplant salad with tahini

Gaaah! The last two weeks have been horrible with school & hellipexamene over exams and I haven't even finished! Oh, I dream every day of the day when I will be able to focus 100% on what I like and I will develop the projects I work on with such great pleasure.

Apart from the pressing time and the agitation of the last days, I have news for you! I will start a 6 week program in which I hope to be able to tone my body. I will eat healthy, vegetarian of course, and I will do sports! Costin will be my moral support, we will do this together. I hope to manage to stick to the schedule, I'm a bit lazy when it comes to sports. I will soon create a post in which I will document the transformation process. I will also write down the daily meals, the exercises I do, what is difficult for me and what is not. If the experiment is a success, and I hope it will be, maybe you will try it too! & # 128578

My goal is to lose a few pounds, not too much, and gain muscle mass. I will eat around 120g of protein a day, so planning meals will be interesting for you. It is not so easy to eat such a large amount of protein a day from vegetarian / vegan sources. I can't wait to get started!

So, starting on Monday, I will eat very differently than I eat now, much more rigorously and accurately. For example, this recipe by mutable it won't be in meal planning, that's for sure! :)) It's not that she's not healthy, it's just that she usually eats bread and is a bit high in fat.

Until Monday, I will indulge in such food. The hard work starts on Monday! & # 128539

Until then, I'll leave you with the recipe mutabal & ndash eggplant salad with tahini. mutable is an Arabic recipe and is by far one of the My favorite cream appetizer recipes. I made it in the vegan version, without yogurt, but it came out white, creamy and perfect to taste! I hope you enjoy.

"Bakat" salad for the winter & # 8211 a spicy eggplant appetizer with peppers and tomatoes! The favorite appetizer of the whole family, which is never missing from the holiday table!

"Bakat" salad is a spicy appetizer, made of eggplant with peppers and tomatoes. The presence of hot peppers and garlic turns a simple vegetable salad into a very special delicacy. It combines perfectly with any dish with fish, meat or potatoes. Its pleasant texture and irresistible aroma will not leave anyone indifferent.



-500 ml of sunflower oil


1. Wash and dry the eggplant with bell peppers. Bake the vegetables in a well preheated oven for 10-12 minutes. Peel a squash, grate it and cut it into cubes. If desired, the vegetables can also be fried in a pan.

2. Wash and peel the carrots. Put them through a large grater and fry them in a pan with hot oil until soft.

3. Wash and chop the greens.

4. Prepare the marinade: pass the tomatoes through the meat grinder. Peel a squash, grate it and squeeze the garlic. Remove the seeds from the hot pepper and chop finely.

5. In a larger bowl, mix the tomato puree with the garlic, hot pepper, sugar, salt, vinegar and oil. Put the pot on the fire.

6. When the marinade starts to boil, add the prepared vegetables and greens to the bowl. Stir. Boil for about 1 hour.

7. Fill the sterilized jars with hot salad. Close them with lids. Cover them with a warmer blanket and let them cool.

Note: From the amount of ingredients presented above, get 7 jars of salad, with a volume of 0.75 l each.

How to put zucchini in vinegar in jars?

I prepared my jars: washed and sterilized (and lids!) & # 8211 as described here.


Foodblogger at Savori Urbane. #savoriurbane

I stuffed the vegetables well in the jar and stuck the strip of horseradish in the center. Horseradish keeps them crispy and also has a role in preservation. The zucchini ribbons were soaked in salt and easy to handle.

I poured the leftover juice on top. If the level is not enough, fill it with vinegar mixed with water in equal parts.

The liquid level must be up!

Here you see several pickle salads that I put on the same day. It's on the left spicy pumpkin salad, in the middle spicy pepper salad & # 8211 (recipe here), on the right e cucumber salad with peppers (recipe here) and in the back is a jar with crumpled pumpkin, ie quickly pickled (recipe here).

I closed the jars well with the lids provided and & # 8230 ready! Pumpkin salad in vinegar with hot peppers and garlic can go in the pantry.

In winter I open a jar and I have an excellent garnish!

These pumpkins in vinegar are very fragrant, according to sour. Here's how, from some simple and cheap ingredients, you can make such tasty dishes! I did another one the same day pickle salad with cucumbers and peppers kapia & # 8211 see recipe here.

If you are fond of pickle salads, then you will like it too ciolomada (Hungarian salad) & # 8211 see here.

I hope you enjoyed this one Simple and cheap recipe for pumpkin in vinegar with hot peppers and garlic & # 8211 pickle salad and that you will test it!


Chinese eggplant with garlic sauce , an extremely fast and delicious food that I make most of the summer when I don't have much time to cook. The eggplants are delicious cooked like this, the soy sauce gives them a very good taste and together with a bowl of boiled rice they are great .

Thanks for the recipe, Cristina!

  • 2 medium eggplants
  • 2-3 tablespoons of sunflower oil
  • 1/2 teaspoon hot pepper flakes (or a small hot pepper)
  • 250 ml water
  • 3 cloves garlic (or 3 tablespoons granulated garlic)
  • 2 teaspoons white sugar
  • 1 teaspoon of starch
  • 2 tablespoons soy sauce (I used dark)
  • 3 teaspoons fish sauce (optional)
  • green onion tails for decoration

Preparation Chinese eggplant with garlic sauce

Wash and clean the eggplant, then cut into cubes or sticks. Heat the oil in a deep frying pan or in a wok and heat them until they begin to soften and brown slightly. Shake the pan from time to time or mix gently with a spatula. .

Pour the water, the pepper flakes (or the hot pepper cleaned of seeds, ribs and finely chopped), the sliced ​​garlic. Let it boil until the liquid is almost half absorbed.

In a small bowl, mix the soy sauce, fish sauce (if you have it) and starch.

Pour over the eggplant and simmer until the sauce thickens.

Eat warm eggplants, decorated with chopped green onion tails and a garnish of boiled rice. Enjoy!

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Method of preparation

1. Wash the donuts, drizzle, remove the stalks and cut into juliennes
2. Boil for 10 minutes in a solution of 1 l of vinegar, 1 l of water, 100 g of salt, bay leaf, pepper, and 200 g of honey.
3. Remove from the solution and allow to cool
4. Peel the eggplant, cut into 1 cm thick slices, place in a bowl and sprinkle with salt, leave for 30 minutes, then drain the juice and wash the eggplant.
5. Fry the eggplant in oil, remove and allow to cool
6. Place in a jar a row of eggplant, a row of donuts, and among them cloves of garlic cut into slices and olives
7. Fill at the end with the juice in which the donuts were boiled
8. Bind with cellophane, put lids on and boil for 30 minutes, then allow to cool.
9. They are served as an appetizer, as a side dish or even as a salad.

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 in a jar

500 g red and green hot peppers,

200 g pitted black olives,

200 g seedless green olives,

salicyl (or preservative powder),

Wash the eggplant, wipe and cut into slices 1.5 & # 8211 2 cm thick. We place them in a bowl, salt them and let them sit for a few hours.

After this rest, squeeze the water that leaves it and fry it in a little oil (it doesn't have to be an oil bath!).

Remove on a paper towel to absorb excess oil. Peel the garlic and cut it into thick slices. Peppers, we will cut them into slices. We do the same with the olives, we slice them (or maybe we are lucky and we find ready-sliced ​​olives & # 8230).

We are going to make the layers in jars as follows: we place a row of fried eggplants in jars then we add a few slices of garlic, slices of red and green peppers, black and green olives, a bay leaf in each jar and then we put a row again of fried eggplant, and so we put the ingredients in layers until we fill the jars.

After we finish filling the jars, we prepare a solution of water, vinegar, salt and sugar. We boil water, add vinegar, salt and sugar to taste (we prepare the solution each more sour or sweeter, as we like, for this reason we did not even give fixed amounts of these ingredients) and let it give 2-3 boils. On top of each jar we put a pinch of salicylic knife (or preservative powder), we pour solution until the jars are filled, we staple them, we put them to sterilize for 20 minutes from when the water in which we place them starts to boil. Remove the jars and put them in a dry dunst (in beds) until the next day, then place them in the pantry on the shelf.

We can serve them as a main course on fasting days with boiled rice, or as a garnish next to a steak.

Canned eggplant with bell peppers and garlic!

Canned eggplants with bell peppers and garlic are a delicious and good-looking snack that you will enjoy in winter. It is quite easy to prepare. Let's get started!


-2 kg of red bell peppers

-a glass of garlic cloves

hot peppers - to taste (optional)

-about a tablespoon of salt (or to taste).

The volume of the beaker used is 200 ml.

From the ingredients indicated above we obtained 10 jars of 500 ml of eggplant.


1.Wash the eggplant. Remove their tails and any altered portions. Cut them into slices about 1.5 cm thick.

2.Put the eggplant slices in a deep bowl, sprinkling them with salt. Let them rest for about 30 minutes to release their juice and bitterness. Then drain the resulting liquid.

3. Peel a squash, grate it and squeeze the juice. Cut them into pieces.

5. Pass the peppers and garlic through the meat grinder, mounting the small sieve.

6. Add the chopped peppers and garlic, sugar, 9% vinegar and oil to the pan with the eggplant slices. Stir.

7. Put the pan on the fire and boil the eggplant in the marinade for about 20 minutes from the moment of boiling, until they change color, becoming slightly transparent. Be careful not to overcook them, as they will crumble and turn into puree.

Mix the eggplant only at the beginning of the cooking process, because later you will risk crushing them. After the eggplants boil, taste them and, if necessary, add more salt.

8. In 20 minutes, after all the eggplants will change color, reduce the flame to a minimum and transfer the boiling eggplant with the marinade to sterilized jars.

To prevent them from simmering in jars, simply push them over the edges of the pan (so they won't be on direct fire), then gradually move them to the boiling marinade and transfer them to the jars.

9. Seal the jars with sterilized lids.

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

11. Put them in the storage place.

Preserved eggplants according to this recipe have a sweet-sour and slightly spicy taste! Be sure to try them!

Grilled eggplant with garlic and hot peppers

Those bondoc eggplants are the best to be prepared in this way. The long ones are also good, but those sweet ones taste like wild mushrooms after they are grilled.

Cut the eggplant into thin slices, sprinkle a little salt over them and let them sit for five minutes. Wipe the water off them with a napkin and then put them on the grill for about a minute on each side. Cut 5 cloves of garlic into fine scales and 2-3 hot peppers into thin slices. Put the eggplant slices, garlic scales and pepper slices in a bowl, pour 150 milliliters of Unisol oil over them, mix well and then put them in jars. In a 400 gram jar, you will need to pour about 40-50 ml of Unisol oil over the eggplant.

Keep the jars cold and, if you want to serve them as a garnish, pull them a little in the pan until they heat up.

If you want to turn them into a salad, drain the oil from them and sprinkle them with a little balsamic vinegar, and if you just want a small snack, take them out of the jar and put them on slices of toast.



  1. Azize

    Sorry that I cannot take part in the discussion right now - there is no free time. But I will return - I will definitely write what I think on this issue.

  2. Doujin

    Fundamentally Wrong Information

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