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Eggplant and pumpkin salad with mayonnaise

Eggplant and pumpkin salad with mayonnaise

Bake the eggplant on all sides until soft. Divide them in half, then carefully remove the core with a wooden spoon. Put it to drain in a strainer.


Peel a squash, grate it and boil it in a bowl with water and salt for 15 minutes. Drain the zucchini and let it cool.

Make mayonnaise from boiled, raw egg yolk, salt, lemon juice to taste and oil. Peel an onion and grate it or chop it finely.

Mix the eggplant, zucchini, mayonnaise and onion until it becomes a homogeneous paste. Season with salt and lemon juice to taste and refrigerate until ready to serve. If you don't like mixed eggplants, you can only mix the zucchini, and finely chop the eggplant with a wooden or ceramic knife.


Pumpkin salad with mayonnaise

Preparation time: 00:50 min
Cost of ingredients for 5-6 servings: 18 Lei
Ingredient: 3-4 pumpkins (1Kg), 100g of yogurt, 150g of mayonnaise, 100g of feta cheese, 2 cloves of garlic, 1 small onion, 1 bunch of dill, salt and pepper
Mayonnaise ingredients: 3 eggs, 1 teaspoon sweet mustard, 150 ml oil, 1 teaspoon lemon juice

Method of preparation:
Step 1. Wash the zucchini well and cut into cubes. Let it cook in the steam bath for about 20-25 minutes. Step 2. The boiled zucchini are passed through a crusher and drained of juice using a fine sieve. Step 3. The feta cheese was crushed with a fork. Step 4. Crush the garlic or grate it. Then mix with the rest of the ingredients and season with salt and pepper. Step 5. At the end I added the finely chopped dill. We wish you good appetite and increase your cooking recipe for pumpkin salad with mayonnaise.


PUMPKIN SALAD with fasting mayonnaise - diet recipe

This salad resembles in appearance and taste eggplant salad. It is a much faster and easier to prepare, since pumpkins do not require baking and cleaning beforehand.

It is a recipe suitable for the hot season, simple, light and tasty. Pumpkins are rich in water, vitamin C, vitamin A, folic acid, potassium, fiber, protein and carbohydrates.

Pumpkin salad: eatingwell.com

Pumpkin salad with mayonnaise - recipe

• 3 pumpkins
• 1-2 cloves of garlic
• optional: 2-3 green onions (or 1 dried onion)
• parsley, dill, to taste
• 2 tablespoons vegetable mayonnaise

Peel a squash, grate it and squeeze the seeds.

Put them to boil in a saucepan with water and a little salt. After 15-20 minutes it should be soft enough.

Pour them into a strainer and let them drain. Then put them in a bowl and pass them with a vertical blender (manually) until they become a paste. Or you can use a food processor.

Put the pasta in a sieve with smaller holes and let it drain well.

In the drained pasta, add finely chopped onion, finely chopped greens, mayonnaise, crushed garlic, salt and pepper to taste. Stir to mix.

If you have guests, put the pumpkin salad in small bowls and decorate them with green parsley leaves and peppers or donuts, fresh or in vinegar.

Put the salad in the fridge, cover it with plastic wrap and let it cool for 30 minutes, to become tastier.

You can serve it on toast, crackers, or vegetable strips / slices (cucumbers, carrots, tomatoes).

A good idea for vegetable mayonnaise that you can make at home is soy milk. Find details in This article .

1. Recipes by Monique, Pumpkin salad with mayonnaise: http://recipesbymonique.com/salata-de-dovlecei-cu-maioneza/

2. Organic Facts, 5 Amazing Zucchini Benefits: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-zucchini.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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Eggplant and pumpkin salad with mayonnaise - Recipes

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Honestly, I don't remember who taught me to replace mayonnaise, which we often add to ripe 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 of 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.


10 delicious zagotovochek, which will please the whole family

Let me tell you about free space recipes, which are our favorite in our family. This, of course, not counting pickles and tomatoes, in this article, we are more about the salad in a jar!

Salad №1

  • tomatoes and eggplant - 1.5 kg
  • bell peppers - 0.7 kg
  • carrot - 0.5 kg
  • Garlic - 1 g.
  • hot peppers - 1/3 pod
  • salt - 30 g
  • Sugar - 50 g
  • vinegar 70-80% - 1 tbsp.
  • sol. oil - 60 ml.

Tomatoes scroll in a meat grinder. Eggplant cut into large pieces, salt them and after 15 minutes put under the yoke, then rinse. Chop the garlic, pepper and carrots. Pour into the pan fry oil for 15 minutes, eggplant, peppers and carrots vsypte still boil for 10 minutes. Add the tomatoes, sugar and salt, and simmer for 45 minutes. At the end, add chopped hot pepper and vinegar, mix and roll to the banks.

Salad №2

  • Bulgarian pepper - 5 sea
  • Garlic - 5 hours.
  • Salt - 1 tsp.
  • sugar - schepotochka
  • sol. Oil - 40 ml
  • apple cider vinegar - 10 ml
  • basil - a twig
  • pepper - a few pieces.

Bake peppers in an oven at 200 degrees for half an hour. Cool it, then remove the seeds and peel, cut into pieces. Put the peppers in a jar, add the basil and garlic, sliced. The remaining juice from the baked pepper pan, mix with the rest of the ingredients and pour the marinated pepper. Hexanoic bank almost cold lid for 10 hours in a refrigerator, and can eat. If you want to close for the winter, then you need to pour the sauce a little more vinegar.

Salad №3

  • fruit juice, carrot, bell pepper, eggplant - 0.5 kg
  • Tomatoes - 0.7 kg
  • Garlic - 100 g
  • 9% vinegar - 50 g
  • sol. oil - 150 ml
  • Sugar - 100 g
  • sare - '35

Vegetables, except eggplant, clean. Garlic cut into circles, carrot rub on a grater. Pepper, cut eggplant and zucchini into large pieces. For the marinade, connect the remaining products, pour them into the pot and drop all the vegetables. Need to boil for about 40 minutes, stirring, then roll up to the banks.

Salad №4

  • buds - 5 kg
  • carrot, onion, bell pepper - 1 kg
  • sol. oil - 0.5 l
  • 9% vinegar - 0.5 l
  • salt - 4 tablespoons with a slide
  • sugar - 350 g

Cut the vegetables into strips, carrots and rub on terochke. Mix all the vegetables, but do not wrinkle, enter the rest of the products, and mix again. Put the salad in a jar, fatten the fist. After 3 days, close the lid of the jar and store in the refrigerator.

See also: As deduced from the joints and uric acid the whole body

Salad №5

  • cucumbers - 2 kg
  • test - 1.5 kg
  • sugar, cider vinegar, walnut oil - 0.5 v.
  • salt - 2 tbsp.
  • coriander seeds - 2 teaspoons.
  • Parsley - the beam.

Cucumbers cut into circles 1 cm thick, onions - rings. Put the vegetables in a pan, put the rest of the products, boil after boiling for 15 minutes, and roll up to the banks.

Salad №6

  • young fruit juice - 2 kg
  • onion - 4 pcs.
  • Bulgarian pepper - 5 pcs.
  • tomatoes. Pasta - 350 g
  • Salt - 1 tbsp with gorochkoy
  • water - 100 g
  • Sugar - 200 g
  • dill - beam
  • 9% vinegar - 100 g

Cut the vegetables into cubes and put them in layers in the pan. Connect the remaining components separately. Pour in the vegetable sauce and simmer for 40 minutes after boiling. Stir and roll up.

Salad №7

  • peeled peppers and tomatoes - 0.8 kg
  • chopped zucchini - 0.4 kg
  • Figure - 1 tbsp.
  • Lavrushka - 5 pcs.
  • sol. Oil - 1 st.
  • 9% vinegar - 50 g
  • Sugar - 100 g
  • Salt - 1 tbsp

Zucchini and peppers are cut into strips, tomatoes - cubes. Put all the ingredients in a cauldron (except vinegar), boil and simmer for half an hour. At the end of cooking, pour vinegar, mix, roll up.

Salad №8

  • gogonele - 0.5 kg
  • peppers - 0.2 kg
  • onion - 150 g
  • sol. apple cider vinegar and oil - 50 ml
  • greenery
  • pepper
  • Lavrushka - 1 pc.
  • sare - '15

All chopped vegetables poludolkami, mix with pepper, herbs and salt, pour vinegar and oil, and store salad under pressure for 2 days in the kitchen. Arrange the salad in a jar, and refrigerate. It will be ready for use after about 7 days.

Salad №9

  • young mushrooms - 1.5 kg
  • bell peppers and tomatoes - 1 kg
  • onions and carrots - 0.7 kg
  • sol. oil - 300 ml
  • Carnation - 4 pcs.
  • salt - 50 g
  • Sugar - 250 g
  • black and sweet pepper peas - 1 tbsp

Mushrooms (white luteus) clean, cut and boil for 20 minutes. Flip open a strainer. Preheat oil pan, add chopped vegetables, and cook to form a juice, put mushrooms, grated carrots, spices (except vinegar). Boil for 40 minutes, pour vinegar, mix and squeeze.

Salad №10

  • carrots, zucchini, hot peppers, eggplant - 1.5 kg
  • Tomatoes - 1 kg
  • Garlic - 0.2 kg
  • 9% vinegar - 70 ml
  • sol. oil - 0.5 l
  • salt - 70 g
  • Sugar - 200 g
  • greenery.

Scroll tomatoes in a meat grinder, rub carrots on terochke the rest of the chopped vegetables, garlic, fruit juice, green chop. Connect vinegar, salt, sugar, garlic and tomatoes and bring to a boil in a saucepan with oil, the remaining products come in and simmer for 45 minutes. Roll the salad up to the benches.

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Recipe: Eggplant salad with pumpkin

Preparation Eggplant salad with pumpkin
Bake the eggplant, clean it and let it cool and drain. Peel a squash, grate it and boil it in salted water. When cooked, the pumpkins are drained in a strainer.
Meanwhile, prepare the mayonnaise from an egg yolk and oil.
After they have cooled and drained, the eggplant and zucchini are finely chopped or ground, rubbed with a little salt and then mixed with finely chopped onion and mayonnaise. Add 1 tablespoon of sour cream to the salad.
Serve eggplant and pumpkin salad with slices of tomatoes and peppers.

1 Ingredients for Eggplant and Pumpkin Salad 2 Eggplant and pumpkin salad 3 Eggplant and pumpkin salad

EGGPLANT SALAD IN THE OVEN

Eggplants are an important source of antioxidants, protect against infections caused by bacteria and fungi, have anti-cancer, anti-cholesterol and anti-viral properties.
Today I bring to your attention the simplest eggplant salad, but also the healthiest, because the vegetables are cooked in the oven & # 8211 more harmless method I do not know if there is. You can serve eggplant salad with meat, potatoes (if you are fasting) or both at the same time.

eggplants
onion garlic
salt, pepper, oil
fasting mayonnaise or normal mayonnaise

We put the washed and dried eggplants in a tray and put them in the oven (180-190 degrees) for about 40 minutes (cooking time depends on the size of the eggplant and the capacity of the oven).

Remove from the oven, peel them, put them in a bowl, cover them with a plate and put something heavy on top (so we improvise a press to drain the bitter liquid from the eggplant).

Periodically drain the removed liquid. In about an hour we can make the salad. Cut the eggplants into pieces and mix them with an electric mixer.


Pumpkin salad with which you can surprise any guest. It is tastier than eggplant salad

Pumpkin salad & # 8211 Do you have a favorite dish? For me and my family, pumpkin salad has become perhaps the most coveted dish.

Pumpkin salad & # 8211 Why?

Because it is tasty, healthy and not at all pretentious. In addition, anyone who tastes it will surely be delighted. It is much tastier than eggplant salad & # 8230

Pumpkin Salad & # 8211 Ingredients:

Preparation:

Peel a squash, grate it and squeeze the juice.

& # 8211 Put water, with salt, on the fire, in a large pot.

& # 8211 When it starts to boil, put the zucchini on the grater.

& # 8211 Leave on medium heat until cooked through.

& # 8211 Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.

& # 8211 Now make mayonnaise from egg yolk, mustard and oil.

& # 8211 Peel the garlic and grind it!

& # 8211 Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.

You will be surprised by the result!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


PUMPKIN SALAD with fasting mayonnaise - diet recipe

This salad resembles in appearance and taste eggplant salad. It is a much faster and easier to prepare, since pumpkins do not require baking and cleaning beforehand.

It is a recipe suitable for the hot season, simple, light and tasty. Pumpkins are rich in water, vitamin C, vitamin A, folic acid, potassium, fiber, protein and carbohydrates.

Pumpkin salad: eatingwell.com

Pumpkin salad with mayonnaise - recipe

• 3 pumpkins
• 1-2 cloves of garlic
• optional: 2-3 green onions (or 1 dried onion)
• parsley, dill, to taste
• 2 tablespoons vegetable mayonnaise

Peel a squash, grate it and squeeze the seeds.

Put them to boil in a saucepan with water and a little salt. After 15-20 minutes it should be soft enough.

Pour them into a strainer and let them drain. Then put them in a bowl and pass them with a vertical blender (manually) until they become a paste. Or you can use a food processor.

Put the pasta in a sieve with smaller holes and let it drain well.

In the drained pasta, add finely chopped onion, finely chopped greens, mayonnaise, crushed garlic, salt and pepper to taste. Stir to mix.

If you have guests, put the pumpkin salad in small bowls and decorate them with green parsley leaves and peppers or donuts, fresh or in vinegar.

Put the salad in the fridge, cover it with plastic wrap and let it cool for 30 minutes, to become tastier.

You can serve it on toast, crackers, or vegetable strips / slices (cucumbers, carrots, tomatoes).

A good idea for vegetable mayonnaise that you can make at home is soy milk. Find details in This article .

1. Recipes by Monique, Pumpkin salad with mayonnaise: http://recipesbymonique.com/salata-de-dovlecei-cu-maioneza/

2. Organic Facts, 5 Amazing Zucchini Benefits: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-zucchini.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Video: Μελιτζανοσαλάτα πεντανόστιμηEggplant salad s Greek Food (December 2021).