We offer recipes for cooking a stunning warm salad with eggplant. Vegetables fill the dish with freshness, and the meat components make it rich and nutritious.
Recipe for a warm salad with eggplant and chicken
Ingredients:
- eggplant - 350 g;
- fillet of chicken breast - 210 g;
- onion salad - 45 g;
- tomatoes - 150 g;
- pepper sweet Bulgarian - 120 g;
- carrots - 45 g;
- fresh greens;
- soft cheese;
- vegetable refined oil;
- salt;
- ground black pepper.
Preparation
Chicken fillet is washed, we wet well the moisture, cut it across the fibers with longitudinal bars and brown on vegetable oil from all sides, pre-flavored with salt and pepper.
Eggplants washing, wipe dry, and shred enough large straw. Fry them in vegetable oil until cooked and at the end of frying season with ground pepper and salt.
Salad onions are cleaned and cut into half rings, and carrots are thin circles or semicircles. We remove the peppers from the seed boxes and shred by thin longitudinal strips.
In a frying pan with vegetable oil brown the carrots to half-cooked, lay onions and Bulgarian peppers and also fry. When ready, mix the contents of the frying pan with still warm fillets and eggplant.
We put the prepared salad on a dish, from above we put slices of soft cheese and we submit to a table, decorating with twigs of greens.
Warm salad with aubergines and beef
Ingredients:
- eggplant - 150 g;
- beef tenderloin - 250 g;
- tomatoes - 100 g;
- green beans - 85 g;
- olive oil - 35 ml;
- soy sauce - 40 ml;
- chili pepper - 5 g;
- red dry wine - 145 ml;
- ginger - 10 g;
- vegetable oil for frying;
For refueling:
- olive oil - 35 ml;
- vinegar wine - 15 ml;
- garlic - 2 teeth;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Cut the beef tenderloin with thin, longitudinal strips and soak them for half an hour in a mixture
Meanwhile, shred large straws pre-washed eggplants and brown them in vegetable oil with green beans and finely chopped chili. In the end, we add small tomatoes cut from medium-sized slices, from which we first extract the seeds.
Now fry beef slices with pieces of ginger, pour the wine and stand on the fire until all the moisture evaporates.
On the dish we spread the fried vegetables, on top of the beef and pour the dressing. For its preparation, mix olive oil, wine vinegar, melenko chopped garlic, salt and pepper to taste.