Bake the eggplant and peppers.
When the peppers are cooked, put them in a bowl, sprinkle salt on them and cover with a lid, to steam and peel more easily.
Clean the eggplant, then finely chop and mix well with a little oil and a finely chopped onion. It matches the salt. Decorate the eggplant with slices of tomatoes and a few sprigs of parsley.
The peppers are also cleaned. I also remove the stalks and wash them with cold water but only superficially, so as not to lose their aroma, then cut long strips. Add vinegar, salt and water. I put 2 tablespoons of vinegar, about 8 tablespoons of water.
The recipe can also be found on my blog: http://ancutsa-cuisine.blogspot.com/2016/07/salata-de-vinete-cu-ardei-copti.html
Step by step preparation of eggplant salad with baked peppers
Ingredients 4 people:
- 2 matching eggplants
- 6 red capsicums
- 1 medium onion
- 50ml oil
Method of preparation:
The amount of ingredients is an estimate, and you can use different proportions. That is, you can put more or less baked peppers or you can change the amount of oil depending on how you eat.
I say this because the traditional eggplant salad is made with quite a lot of oil, but many people no longer like this kind of recipe.
Bake the eggplants, preferably on the grill or on an open fire over the flame of the stove. Only in this way will they have that delicious taste with a slight tinge of smoke, but also with a beautiful color. Many times I baked eggplant in the oven, but unfortunately the color and taste have to be lost.
Baked eggplants on all sides should be soft if you press them with your finger. Place on a wooden plate and peel when still warm, then let it drain for at least half an hour.
Bake peppers are cooked in the same way as eggplant. After baking, sprinkle with a little salt and put in a saucepan with a lid. The steam formed inside will help a quick and easy peeling.
Finely chop the onion and sprinkle with a little salt to soften a little.
Baked eggplants with baked peppers are chopped with a special wooden knife. If you don't have one, use a regular kitchen knife.
All ingredients are mixed with oil and salted to taste.
The taste is fairytale and I highly recommend you try such an eggplant salad with baked peppers.
Eggplant salad with capsicum
Eggplant salad with capsicum is a delicious summer recipe, but we can also prepare it in winter. We just have to put bags of eggplant and peppers in the freezer.
If you want to try another version of eggplant salad, try the recipe and you will definitely repeat it. If you taste it only once, you will want to do it again.
We receive the recipe from Simona and we thank her. The recipe comes from the Dobrogea area.
Try other eggplant recipes: eggplant salad with baked peppers, Tunisian eggplant salad or even the Korean version.
Eggplant salad ingredient
- 2 large eggplants, with a shiny skin and a slightly fluffy consistency (I think eggplants are the only vegetable that should not be hard when we buy it)
- 1/2 small onion
- 50-60 ml. of oil
- salt, lemon juice to taste
- optional: 1 teaspoon mustard, 1 raw egg yolk
Eggplant salad preparation
In short, about the ones used
The ingredients I wrote above are enough for a salad to eat 4 people well, at one meal. If you want to stay in the fridge for the next day, double or even triple the ingredients.
As for me, I prefer natural eggplant salad, no mayonnaise, no egg, only ripe eggplant, salt, oil and lemon juice, as I showed in the recipe here. As my daughter prefers this, I prepare it for her as I will show in the following.
Although I prefer olive oil to all other oils, I like it so much that sometimes I eat it with bread, for This one eggplant salad seems to me to have too strong a taste, putting it in the shade of eggplant. So I prefer to use sunflower or rapeseed oil.
Baking and cleaning eggplants
And now: the first step in preparing the salad is to bake the eggplant. Preferably, the eggplants are baked by contact with a hot surface & # 8211 on the grill, on the disk, in the embers, etc. & # 8211 or even the flame, until their shell carbonizes and the core becomes very soft. If you have no way to bake them this way, choose another method of baking eggplant from those described here. Be careful to pierce the peel with a fork, allowing steam and liquid to drain, otherwise the eggplant may explode, causing accidents.
As the eggplants are well cooked, they are removed from the grill (hob, embers, etc.) and placed in a sieve placed above a collection vessel, in which they will drain some of the bitter liquid they contain ( picture 1).
Eggplant peels well, removing any burns. Use either non-metallic or stainless steel tools, but be 100% sure that they are made of stainless steel, otherwise the eggplant will turn black and we do not like the black eggplant salad. I prefer to dig out the core of the ripe eggplant with the help of a spoon. The core is placed in a plastic sieve, allowing the liquid to drain well.
Also with a non-metallic tool, chop the eggplant very well. I use a ceramic knife, I used to have a kind of wooden stapler, but I lost it somewhere. (picture 2). Some people give eggplant to the food processor, but it seems to me that they have no texture if I do so.
Preparing the salad
The chopped eggplants are placed in a bowl and from this moment the story can follow two different paths:
1. For eggplant salad with mayonnaise, add finely chopped onion and 2-3 tablespoons of mayonnaise over the chopped eggplant, mix and match the taste with salt and lemon juice to taste.
2. And now eggplant salad & # 8230 of the park would be with mayonnaise! In fact, it really is, only it is not prepared separately. Add onion, 1 pinch of salt, mustard and egg yolk over the chopped eggplant in the bowl (picture 3). Pour the oil into a thin wire while mixing with a wooden spoon in one direction (picture 4). Finally, the salad can be seasoned with a little lemon juice. It will have the taste and consistency of an eggplant salad with mayonnaise, only it does not contain as much oil (picture 5).
This simple eggplant salad is very good and tasty. I don't know why, after an hour or two in the fridge, it seems even tastier. Great appetite!
Eggplant salad with baked peppers and garlic
Eggplant salad with baked peppers and garlic. Traditional eggplant salad I do it with finely chopped onions and sometimes with mayonnaise (especially frozen eggplant). In this case, garlic and roasted peppers are what give it flavor and flavor.
The whole novel is in the summer eggplant salad! Not? Especially since it's a kind of post (vegan). Here is the classic recipe for eggplant salad.
Or that of eggplant salad with mayonnaise & # 8211 recipe here.
Eggplant salad and baked peppers
INGREDIENTS (8-10 servings):
juice from 1 large lemon
METHOD OF PREPARATION:
I cut the eggplant longitudinally and put the white part up in the Zepter Z 2850B bowl together with the capsicum. I set the temperature of the induction hob to 90 degrees Celsius (for the classic stove - on low heat, on the lowest eye).
When the thermal control needle reached the yellow area in the middle, I stopped the fire. After 15 minutes I lifted the lid and removed the peel from both the eggplant and the pepper. Much easier than if I had baked them in the classic way. Not to mention that it is much healthier because at low temperatures they do not destroy the vitamins in vegetables.
I broke strips, about a cm wide, of eggplant and baked peppers. I added crushed garlic, chopped green onions, lemon juice mixed with honey, olive oil and oregano.
You can find other delicious recipes on elenalasconi.ro!
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
Eggplant salad with baked peppers and mushrooms
Put the peppers in a bowl, sprinkle coarse salt on them, then cover the bowl and let it soften for about 10 minutes, then clean the burnt peel and seeds under running water.
Rinse the mushrooms with water, drain, put in a pan greased with oil on the fire, add a little salt over them, cover with a lid and stir from time to time. Bake for 5-10 minutes.
Peel an onion, wash it, cut it into small pieces and place it over the mushrooms and keep them on the fire, covered with a lid, until the mushrooms soften well.
Eggplant and peppers are served through the robot, add the mushrooms with onions and 5 tablespoons of mayonnaise, mix and match the salad with salt, then you can serve.
If the water from the mushrooms decreases, you can add a little more water to boil them a little if they are too hard.
What is ajvar and what does it contain?
Ajvar (pronounced "Aivar", with emphasis on the first syllable) is a traditional Balkan dish. Resembles Mashed vegetables but it is not. It is present in kitchens in Serbia, Croatia, Macedonia, Bosnia and Herzegovina but also in Bulgaria. There is no original ajvar recipe and each household prepares it according to family traditions. The main ingredient of red ajvar is roasted peppers on the embers (grill) or on the stove. The simplest variant of ajvar is composed exclusively of baked red peppers, hot peppers, salt and oil. Additions of ripe eggplant, vinegar, sugar, garlic or tomatoes are accepted. You realize that each element added completely changes the final taste and aroma of the preparation, but it is not wrong to test these combinations as well. You can read more here.
I recently received a jar of Macedonian ajvar from "his mother" for tasting and I was very pleasantly surprised by the intense aromas of smoke, the creaminess of the dish and the very balanced taste (slightly spicy). I read the label carefully and decided to reproduce the recipe at home.
The recipe was given in percentages: from 100% final preparation (not raw vegetables!) 80% were baked peppers, 10% ripe eggplant, 8% oil and 2% salt. It had no vinegar, tomatoes or sugar. I studied several recipes for Macedonian ajvar and saw that the ratio of baked pepper / eggplant varies & # 8211 some recipes had more than 15-20% eggplant. They give creaminess to the final preparation. Remember that raw peppers and raw eggplants fall by half (or even more) after baking, cleaning and draining! I will give you both quantities because you can prepare ajvar and winter from baked peppers and frozen eggplants.
Hot pepper is optional because the ajvar can be sweet, medium spicy or very spicy. The degree of speed is adjusted according to everyone's taste. The typical peppers for ajvar are from the sharp red ones (kapia type) but it is not wrong if you also use sweet and meaty donuts.
If a little garlic is added to this baked pepper paste with eggplant then we are talking about pindjur & # 8211 a typical Bulgarian, Serbian or Macedonian dish. If we use only baked peppers, tomatoes and garlic we get lutenite or ljutenica & # 8211 another great Balkan dish (recipe here).
From the quantities below it results approx. 1 kg of ajvar but you can multiply the ingredients at any time. The salt seems a lot (although I did not put 2%, ie 20 g but only 15 g) but it is necessary for preservation. Ajvar is usually well salted and consumed in small quantities, not like zacusca. I leave you at the end with several ideas for using this pepper paste.
Eggplant salad with mayonnaise traditional Romanian recipe
Through beloved appetizers there are many Romanians salads with mayonnaise, sausages and cheeses, peppers stuffed with cream cheese or tomatoes stuffed with eggplant. I think the most beloved dish with eggplant is this eggplant salad with mayonnaise (or without). I say this because not everyone does it with mayonnaise or yolks, respectively.
In our house, eggplant salad with mayonnaise is made only in winter, from baked and frozen eggplants. Those seem to be a little blacker and waterier and need a little help.
In summer we make only simple eggplant salad with oil, onion and lemon juice or a drop of vinegar. Both me and my mother (from whom I learned the recipe) the eggplant salad comes out white and creamy even if we don't put mayonnaise or yolks. See the recipe here.
The thing is, raw yolks are easily perishable and mayonnaise is not a recommended type in mid-summer, even if we have refrigerators. It's about the style of feeding that summer is supposed to be lighter.
Eggplant salad with mayonnaise is misleading because it supports much more oil than the classic one, to which it puddles if it is in excess. The yolks create a very stable emulsion that allows the absorption of up to 50% more oil than normal. The Romanian would say that she is "spornica", forgetting the large number of calories in the oil.
My opinion is that that mayonnaise is somewhat extra, making it a nice summer dish. Everyone does as they wish, but I am firmly convinced that, many times, this eggplant salad with mayonnaise is made to mask some darker eggplants, maybe poorly baked. However, the only way to a tasty and flavorful eggplant salad is baking eggplants on open fire (grill or stove), a method by which their shell is carbonized and the core remains white, fluffy and fragrant. It doesn't even make sense to have high expectations of baked eggplants or, worse, scalded and skinned.
The charm of eggplant salad is that unmistakable aroma of burn. Just like at baked peppers! It doesn't make sense to bother with the oven either & # 8230 they bake quickly on the stove, placed on metal discs or on the sieve.
When I say eggplant salad with mayonnaise I don't mean mixing a classic eggplant salad (with oil, onion and lemon) with mayonnaise made separately from egg yolks, mustard, oil and lemon! (recipe here). Why soil 2 bowls and put mustard in eggplant salad? The easiest way is to put the egg yolks on top of the eggplant and mix them together, gradually adding oil. Simple! I hope you haven't thought about the horrors of mayonnaise in a commercial jar!
From the quantities below comes a generous bowl of eggplant salad with mayonnaise, enough for 10 servings. The truth is that we like to eat eggplant salad the next day after cooking, taken out of the fridge.
Eggplant salad, baked pepper salad
My favorites any summer, literally. I would eat in one and eggplant and peppers, in various forms. In the form of salad, most often. And salads can be many ways. Two days ago I made eggplant salad and baked pepper salad from cooked vegetables last summer on the stove and frozen (it is better to use vegetables harvested during their maximum potential and frozen than to use vegetables that are not in season). 8211 my opinion). I made a finer version of the eggplant salad, chopping them with the hand blender.
If you come to say that by chopping the eggplants with a metal tool they oxidize, I let you know that the eggplants oxidize in the presence of oxygen, not stainless steel, so if you don't chop them in a vacuum, you can chop them with anything. If they are freshly baked and chopped immediately after, they oxidize more slowly, especially if you mix them quickly with oil, if they are chopped an hour or two after cleaning, they are already quite oxidized. And if you want to lighten them again, put a tablespoon of sour cream or yogurt in mayonnaise, that will solve the problem.
As for baked peppers, if you bake them and put them in the freezer for the next few months, it is better to leave the skin roasted on them, they will keep their smoke aroma better and they will clean better after thawing.
To make the pepper salad salad and to my taste, I make for it a vinaigrette of three tablespoons of wine vinegar, three tablespoons of oil, a teaspoon of sugar, a pinch of salt, a chopped hot pepper and two cloves of garlic, chop them too. I mix all this well together with the baked peppers that I leave in the fridge for an hour or two before eating them.