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Eggplant salad sandwich

Eggplant salad sandwich

I made some tasty sandwiches with what I had on hand.

  • a few slices of bread,
  • eggplant salad,
  • pickled peppers,
  • boiled egg,
  • olive,
  • greenery.

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggplant salad sandwich:

You can find my recipe for eggplant salad here.

Put plenty of eggplant salad, egg slices, donut slices, olives and greens on the slices of bread.

You can decorate as you wish, depending on your imagination, the sandwiches are delicious anyway!

Good appetite!

The tastiest eggplant salad & # 8211 so good you can't stop eating!

Eggplant salad is one of the best ways you can prepare this delicious vegetable. From the simplest ingredients you get a very appetizing, colorful, fragrant and filling salad. And thanks to a special dressing, the salad becomes a little spicy and very tasty. It can be served as a main course or as a side dish to meat dishes.



& # 8211 200 ml of vegetable or olive oil

& # 8211 sesame seeds or pine nuts


1. Wash the eggplant. Cut them into slices, about 0.8 cm thick. In a bowl, mix the eggplant with the salt and leave for 20 minutes.

2. Drain the eggplant juice. Place them on a paper towel so that it absorbs excess liquid.

3. Put a pan of oil on the fire. Fry the eggplant over medium heat until golden brown. Remove excess fat with a paper towel. If desired, the eggplant can also be baked.

4. Wash and peel the bell pepper. Cut it well. Cut the onion in half into slices, as thin as possible.

5. Wash the tomatoes. Remove the spine and cut into smaller slices.

6. Prepare the dressing: in a smaller bowl, mix the sugar with the lemon juice and oil. Add the crushed garlic, salt and ground black pepper. Mix well.

7. Wash and chop the greens.

8. In a deeper bowl, mix the eggplant (at room temperature) with the peppers, tomatoes, onions and greens.

9. Pour the dressing into the bowl and mix carefully. Serve the salad sprinkled with sesame seeds (preventively fried in a dry pan) or pine nuts.

Baked eggplant salad with garlic and ripe tomatoes

Published: Wednesday, April 22, 2020, 7:35 AM

Even though today they are part of the tradition of Romanian gastronomy, eggplants come from the distant lands of South Asia. 4,000 years ago, they were grown in the Assam region (eastern India) and in Burma. Gradually, the vegetable spread throughout Asia where, even today, there are varieties of eggplants of all colors. In fact, in Asian cuisine, eggplant is a place of honor. According to local customs, in China, a woman, before the wedding, as part of her dowry, had to bring twelve recipes for preparing eggplants. In the first centuries of the first millennium AD, eggplants arrived in North Africa, brought in the caravans of the Persians, who called the eggplants "badengan", and Arab navigators introduced them throughout the Mediterranean basin. In the Middle Ages, the Arabs also brought eggplants (which they called "al-badinjan") to Spain, Andalusia and Catalonia, where they are still called "eggplant". In the 14th century, they entered Italy and France (via North Africa). Doctors and botanists of the time blamed the consumption of eggplant fever and epileptic seizures, calling this vegetable "the fruit of Sodom" - "Solanum insanum".

Eggplant salad

Eggplant salad is one of my favorite dishes. The taste of eggplant, slightly smoked with a slight onion aroma, conquers me every time. And the tastier and more flavorful it is, the easier it is to make. Bake the eggplants in a few minutes, clean them and let them drain. While they are draining, we can make anything else around the house, and then we mix them with the chopped onion and mayonnaise and the salad is ready. I recommend baking them as early as possible in the morning when it is cooler outside, so this stage will not be a torment.

Well-baked eggplants must be dark in color, the tail green, not dry and must be soft. The strong ones are not cooked well.


  • 250 g eggplant
  • 1/2 onion
  • olive oil (optional)
  • salt
  • Sesame seeds


1. Wash the eggplants, dry them, prick them with a fork and bake them. Here we have two options: either bake in the flame from the stove, one by one, or in the oven. The first option is good when we have few baked eggplants, if we have larger quantities it will take a long time. We turn the eggplants on all sides and make sure they bake evenly.

2. The next step is to peel them. While they are still hot, cut them with a long knife and take out the pulp with a spoon and put it in a sieve to drain. We will take care to clean them of the burned parts. We will leave them to drain for at least 2 hours, because the juice will give a bitter taste to the salad and we do not want this.

3. To grind ripe eggplant we have two options, depending on the texture we want to get and the time we have. We chop them on a wooden bottom with a sharp knife, or put them on the food processor. In the first version, they are crushed, and in the second, they are made into a paste.

4. Add finely chopped onion, a tablespoon of olive oil and mayonnaise. Season with salt, mix well, garnish the salad with sesame seeds and serve with homemade bread or sticks.

Eggplant recipes

Because autumn is eggplant season, we invite you to discover three of the most delicious eggplant recipes.

Eggplant salad with baked garlic

It is an eggplant salad, with a more special taste, due to the garlic aroma. You need the following ingredients: a kg of eggplant, 3-5 cloves of garlic, two tablespoons of mustard, a little oil, sour cream, a pinch of salt and pepper.

Bake the garlic in a heat-resistant dish for 15-20 minutes at 180 degrees. During this time, the eggplant is baked and left to drain, after which it is finely chopped, together with the garlic cloves. Then put in a bowl two tablespoons of sweet mustard and mix by dripping a little oil on it, just like mayonnaise. Add the cream, mix all the ingredients and season with salt and pepper. Serve with chopped red onions or a few slices of sweet tomatoes. (Source

Eggplant au gratin with tomatoes and grated cheese

For this recipe you need: 350-400g eggplant, 100g tomato sauce blended, 30g pesto sauce, 100g grated parmesan, a pinch of salt, a pinch of pepper, a few basil leaves, 40ml oil and 100g mozzarella race.

The cleaned and sliced ​​eggplants are salted, peppered and greased with olive oil, then grilled for one minute on each side, until they turn yellow-brown. Place the slices, one by one, in individual gratin pots and add tomato sauce over the first layer, then put a layer of eggplant and tomato sauce on top.

At the end, add tomato sauce mixed with pesto, sprinkle the mixture of grated cheese and leave in the oven to au gratin for 7 minutes at 180 degrees Celsius. (Source

Eggplant meatballs

Peter this recipe you need the following ingredients: three eggplants, two zucchini, an onion, a parsnip, a parsley root, a small celery, two carrots, 3-4 cloves of garlic, a bunch of dill, a bunch of parsley, 100g cheese, two eggs, 50g flour, sunflower oil, salt, pepper.

Once you have everything at hand, you can start preparing the recipe. Use small, elongated eggplants that do not have too many seeds. Cut in half, boil, then drain well, cool and cut into cubes. Wash and clean all vegetables.

Cut the zucchini into cubes, chop the onion, dill and parsley, put the roots on a small grater and grind the garlic. In a bowl, beat the eggs with grated cheese and two tablespoons of flour, then add the vegetables and greens and add salt and pepper to taste.

Mix the composition well and form meatballs with a wet hand, which are passed through flour. Fry in hot oil, turning on both sides until golden brown.