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a salad appreciated by everyone.

  • 1 vanata
  • 1 zucchini of the same size
  • 1/2 onion
  • 2 cloves of garlic
  • salt
  • pepper
  • 100 ml oil
  • 2 tomatoes
  • 2 peppers
  • green onion tails

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant and pumpkin salad:


  1. the eggplant is fried on a hot plate or on the grill, it is peeled while it is hot.

  2. the zucchini is cleaned, cut into cubes and boiled in salted water for 10 minutes. it is boiled], it drains water.

  3. peel and chop the onion and garlic.

  4. all mix with the robot + oil.

  5. straighten the taste with salt and pepper.

  6. serve cold with tomatoes, peppers and green onion tails.


Eggplant and pumpkin salad - Recipes

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Honestly, I don't remember who taught me to replace mayonnaise, which I often add to baked eggplant salad with boiled zucchini. But, from the first attempt, I declared myself so satisfied with the result that for years I have not prepared eggplant salad except in this way.

The zucchini gives it a slightly sweet taste and a lot of finesse.

We need:

100-150 ml rapeseed oil (I recommend mixed with 1-2 tablespoons quality extra virgin olive oil)

Bake the eggplants on the stove flame or on the grill, clean them and let them drain for 30-40 minutes on a slightly inclined shredder.

Cut the zucchini into 4-5 cm thick slices and boil it in boiling water for 10-15 minutes (peeled). Let it drain on a stainless steel sieve (remove the seed box after boiling, it retains a lot of water and softens the salad too much). Note: you may not peel the zucchini, especially if it is fresh, but the salad will a greenish tint.

Chop the eggplant and zucchini in a blender, adding oil to taste (to become a thicker cream), season with salt.

Add the finely chopped onion.

You can add onions and eggplant and zucchini to the blender.

Some people add 1-2 cloves of crushed garlic, I also like this option.


Eggplant and pumpkin meatballs

Eggplants and zucchini, along with other seasonal vegetables are highly sought after especially by vegetarians but also by those who want to eat healthy. Therefore, we recommend today original meatballs, made of eggplant and pumpkin, which replace the classic combination of beef and pork.

ingredients: 2 small eggplants and 1 large eggplant, 2 young pumpkins, 1 onion, 100 grams of cheese, 20 grams of flour, 2 eggs, pepper, salt, 0.200 liters of oil.

Method of preparation: Eggplant is peeled, boiled and cut into pieces. Grate the zucchini and cut it into pieces. Everything is passed through a mincer, then mixed with grated onion, crushed cheese, flour, eggs, salt and pepper, globe the size of a walnut is formed, passed through flour and fried in a lot of oil. Serve hot or cold with a salad. If you want, add 250 grams of minced meat.


  • 250 ml oil
  • 4 onions
  • 3 medium carrots
  • 4 large bell peppers (or 5-6 donuts)
  • 4 large eggplants
  • 4 zucchini
  • 700-800 ml of tomato juice
  • salt pepper
  • two bay leaves

Then add the chopped carrots and cook for 2-3 minutes until they soften slightly.

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Eggplant and pumpkin salad with mayonnaise

There are a lot of ways to prepare eggplant salad: with or without mayonnaise, & icircn Arabic version, simple or with onion, etc. But how about an eggplant salad combined with zucchini?

We still find eggplants in the market and in the garden, so we can enjoy their freshly baked aroma for a while. The recipe we offer you today is extremely simple, fresh, cheap and delicious. You can skip mayonnaise if you are fasting or if you don't like it. You can also prepare it at any time of the year, with baked eggplant, from the freezer.

  • 500 g ripe eggplant, drained of water
  • 400 g of zucchini
  • 1 onion
  • 150 ml oil
  • 2 yolks
  • salt
  • pepper
  • lemon juice

Put a pot of water and salt to a boil. Peel a squash, grate it and cut it into cubes. When the water boils, put the zucchini and let them boil for 5-6 minutes or until softened.

Drain the zucchini in a sieve, as well as the ripe and cleaned eggplants. Let them drain well, because otherwise you will have a watery salad.

In the meantime, you can take care of mayonnaise. Put the yolks in a bowl and start mixing with the mixer or a wooden spoon. Pour the oil into a thin thread until the mayonnaise reaches the desired consistency. If the mayonnaise shows signs of cutting, sprinkle with a little very cold water.

Pass the zucchini after draining well, using a fork or mashing utensil. Chop the eggplant with a wooden knife so that it does not change color.

Mix the eggplant with the zucchini, season with salt and pepper to taste and add the finely chopped onion. Gradually add the mayonnaise, as it may not be necessary at all. At the end, season the salad with lemon juice to taste.

Let the salad cool for at least an hour before serving.

You have to see it too.


Eggplant and pumpkin salad with mayonnaise

There are a lot of ways to prepare eggplant salad: with or without mayonnaise, & icircn Arabic version, simple or with onion, etc. But how about an eggplant salad combined with zucchini?

We still find eggplants in the market and in the garden, so we can enjoy their freshly baked aroma for a while. The recipe we propose to you today is extremely simple, fresh, cheap and delicious. You can skip mayonnaise if you are fasting or if you don't like it. You can also prepare it at any time of the year, with baked eggplant, from the freezer.

  • 500 g ripe eggplant, drained of water
  • 400 g of zucchini
  • 1 onion
  • 150 ml oil
  • 2 yolks
  • salt
  • pepper
  • lemon juice

Put a pot of water and salt to a boil. Peel a squash, grate it and cut it into cubes. When the water boils, put the zucchini and let them boil for 5-6 minutes or until softened.

Drain the zucchini in a sieve, as well as the ripe and cleaned eggplants. Let them drain well, because otherwise you will have a watery salad.

In the meantime, you can take care of the mayonnaise. Put the yolks in a bowl and start mixing with the mixer or a wooden spoon. Pour the oil into a thin thread until the mayonnaise reaches the desired consistency. If the mayonnaise shows signs of cutting, sprinkle with a little very cold water.

Pass the zucchini after draining well, using a fork or mashing utensil. Chop the eggplant with a wooden knife so that it does not change color.

Mix the eggplant with the zucchini, season with salt and pepper to taste and add the finely chopped onion. Gradually add the mayonnaise, as it may not be needed at all. At the end, season the salad with lemon juice to taste.

Let the salad cool for at least an hour before serving.

You have to see it too.


Try this eggplant salad with baked peppers and pumpkin. It will become your favorite salad!

In the composition of the menus, salads are generally not absent. Due to their taste and appearance, with bright and attractive colors, salads play an important role in maintaining health.

Everyone has heard about eggplant salad, especially now in the summer, when the vegetables from which it is prepared are everywhere.

But the proposed recipe is different from all the others. I say this because I didn't know that I could use one part milk and two parts oil or that we could put pumpkin in it.

Therefore, the necessary ingredients for this recipe are:

& # 8211 1-2 tablespoons lemon juice

& # 8211 2 baked peppers / 2-3 boiled pumpkins

& # 8211 a few olives (optional)

& # 8211 green parsley (optional)

Method of preparation:

Choose 2-4 eggplants (depending on size) tender, young, strong, seedless, as dark as possible and with a glossy skin. They are baked on a live embers or on the stove flame or oil lamp, on a sheet. Under no circumstances should the eggplant be baked on the stove or in the oven as it will turn black.

The eggplants are turned on all sides and when they are soft to the touch it means that they are ready. They are placed on a piece of paper and while they are still very hot, they are quickly cleaned of their black skin. Keep a bowl of cold water in which your fingers are soaked from time to time, but as rarely as possible.

As it is cleaned, the eggplant strips are placed in a bowl and sprinkled with warm oil to keep them white. After all the eggplants have been cleaned, chop them, then rub them well with a wooden spoon with the rest of the oil, until they become like a frothy cream. The more they rub, the whiter and foamier they become.

We must be careful not to touch the eggplants with metals, because they turn black and become toxic. The woodcutter, the butcher and the wooden spoon are the most suitable objects for preparing eggplants.

Add salt and a little pepper, then rub well again, and whoever wants can drip a little lemon juice. To save oil, it can be replaced in part with milk (2 parts oil, 1 part milk, put separately).

Eggplant salad becomes tastier if you chop two baked peppers separately, mix and then rub well with the rest of the composition.

To increase the amount of eggplant salad, peel 2-3 young and fresh pumpkins in advance and bring to a boil in salted water that has boiled. When soaked, put in a gauze and let it drain for 1-2 hours, then chop and rub well with eggplant paste.

After all the preparations are well finished, put the eggplant salad in the salad bowl, smooth it with a stainless steel knife soaked in oil, make various ornaments in the shape of scales with the same knife and put round slices of tomatoes around and rolls of raw bell peppers.

Put the tomatoes for a short time before serving so as not to leave any juice. Whoever wants can mix very finely chopped onion in the salad. It is better, however, for this onion to be served on a plate next to the salad, to be served only to those who wish.

As a garnish you can also use pitted olive halves, chopped green parsley, which together with the tomato slices give an attractive look to our salad.

Raw bell peppers can be cut into long strips, which are stuck in the middle of a moth-shaped salad.


Try this eggplant salad with baked peppers and pumpkin. It will become your favorite salad!

In the composition of the menus, salads are generally not absent. Due to their taste and appearance, with bright and attractive colors, salads play an important role in maintaining health.

Everyone has heard about eggplant salad, especially now in the summer, when the vegetables from which it is prepared are everywhere.

But the proposed recipe is different from all the others. I say this because I didn't know that I could use one part milk and two parts oil or that we could put pumpkin in it.

Therefore, the necessary ingredients for this recipe are:

& # 8211 1-2 tablespoons lemon juice

& # 8211 2 baked peppers / 2-3 boiled pumpkins

& # 8211 a few olives (optional)

& # 8211 green parsley (optional)

Method of preparation:

Choose 2-4 eggplants (depending on size) tender, young, strong, seedless, as dark as possible and with a glossy skin. They are baked on a live embers or on the stove flame or oil lamp, on a sheet. Under no circumstances should the eggplant be baked on the stove or in the oven as it will turn black.

The eggplants turn on all sides and when they are soft to the touch it means that they are ready. They are placed on a piece of paper and while they are still very hot, they are quickly cleaned of their black skin. Keep a bowl of cold water in which your fingers are soaked from time to time, but as rarely as possible.

As it is cleaned, the eggplant strips are placed in a bowl and sprinkled with warm oil to keep them white. After all the eggplants have been cleaned, chop them, then rub them well with a wooden spoon with the rest of the oil, until they become like a frothy cream. The more they rub, the whiter and foamier they become.

We must be careful not to touch the eggplants with metals, because they turn black and become toxic. The woodcutter, the butcher and the wooden spoon are the most suitable objects for preparing eggplants.

Add salt and a little pepper, then rub well again, and whoever wants can drip a little lemon juice. To save oil, it can be replaced in part with milk (2 parts oil, 1 part milk, put separately).

Eggplant salad becomes tastier if you chop two baked peppers separately, mix and then rub well with the rest of the composition.

To increase the amount of eggplant salad, peel 2-3 young and fresh pumpkins in advance and boil them in boiling salted water. When soaked, put in a gauze and let it drain for 1-2 hours, then chop and rub well with eggplant paste.

After all the preparations are well finished, put the eggplant salad in the salad bowl, smooth it with a stainless steel knife soaked in oil, make various ornaments in the shape of scales with the same knife and put round slices of tomatoes around and rolls of raw bell peppers.

Put the tomatoes for a short time before serving so as not to leave any juice. Whoever wants can mix very finely chopped onion in the salad. It is better, however, for this onion to be served on a plate next to the salad, to be served only to those who wish.

As a garnish you can also use pitted olive halves, chopped green parsley, which together with the tomato slices give an attractive look to our salad.

Raw bell peppers can be cut into long strips, which are stuck in the middle of the moth-shaped salad.


Eggplant and pumpkin rounds

This recipe for eggplant and pumpkin slices it is prepared quickly and is suitable for those who fast or are on a diet, as the slices are not fried in an oil bath, but are prepared in the oven.
Eggplant and pumpkin rounds They are delicious with a sauce of olive oil, lemon and garlic. You can also eat them with pesto or any other sauce that suits your taste.
This recipe is fasting.

It is also worth trying the pumpkin bread recipe.


Video: ΜΕΛΙΤΖΆΝΕΣ ΜΕ ΣΚΌΡΔΟ ΚΑΙ ΠΙΠΕΡΙΈΣ. ΣΑΛΆΤΑ ΓΙΑ ΤΟ ΧΕΙΜΏΝΑ.


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