Best 4 Fried Eggplant Tomato And Cucumber Salad Recipes

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER

Steps:

• Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
• Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
• Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

EGGPLANT-TOMATO SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
• Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
• Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
• Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

CUCUMBER AND TOMATO SALAD

Steps:

• Peel the cucumbers and split them in half. Scoop out the seeds with a spoon. Slice the cucumbers crosswise. There should be about 3 cups.
• Core the tomatoes and cut them into 1/2-inch cubes. There should be about 3 cups.
• Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl. Beat briskly with a wire whisk. Add the cucumbers and tomatoes. Toss well and serve.