Best 4 Fried Eggplant Tomato And Cucumber Salad Recipes

In this article, we will take you on a culinary journey to explore the delightful flavors of eggplant, tomato, and cucumber, masterfully combined in three distinct recipes. We begin with the Fried Eggplant, Tomato, and Cucumber Salad, a refreshing and vibrant dish that showcases the delicate texture of eggplant, the tangy sweetness of tomatoes, and the crisp freshness of cucumbers. This salad is a symphony of flavors and textures, perfect for a light lunch or as a refreshing side dish.

Next, we present the Eggplant, Tomato, and Cucumber Curry, a flavorful and aromatic dish that captures the essence of Indian cuisine. The curry is a harmonious blend of spices, eggplant, tomatoes, and cucumbers, simmered in a creamy coconut sauce. With its rich and satisfying flavors, this curry is sure to tantalize your taste buds.

Finally, we indulge in the simplicity of the Eggplant, Tomato, and Cucumber Raita, a cooling and flavorful yogurt-based dish that is often served as an accompaniment to spicy dishes. The raita combines the creaminess of yogurt with the refreshing flavors of eggplant, tomatoes, and cucumbers, creating a delightful balance of flavors and textures.

Whether you're looking for a light and refreshing salad, a flavorful curry, or a cooling raita, these recipes offer a delicious and versatile way to enjoy the goodness of eggplant, tomatoes, and cucumbers.

Here are our top 4 tried and tested recipes!

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

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.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER

Spicy Stir-Fried Japanese Eggplant and Cucumber image

This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 30m

Yield Serves four as a side dish

Number Of Ingredients 12

Ingredients

2 long Japanese eggplants (about 1 1/2 pounds)
Salt
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives

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.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams

EGGPLANT-TOMATO SALAD

Eggplant-Tomato Salad image

Few ingredients, fast and easy to make, and always a big hit!

Provided by ANUTAD

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 eggplant, cubed
olive oil, divided
salt to taste
1 pint grape tomatoes, halved
½ red onion, thinly sliced
1 teaspoon lemon juice, or to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g

CUCUMBER AND TOMATO SALAD

Cucumber and Tomato Salad image

Provided by Pierre Franey

Categories weekday, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 medium-size cucumbers
3 ripe tomatoes, 3/4 pound
1/2 cup chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons red-wine vinegar
4 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 3 grams

Tips:

To ensure the eggplant does not absorb too much oil, slice it thinly and fry it in batches.
To prevent the eggplant from becoming soggy, salt it and let it rest for 30 minutes before frying.
For a crispier eggplant, coat it in cornstarch or flour before frying.
Use a large skillet or wok to fry the eggplant so it has plenty of room to spread out.
Cook the eggplant over medium-high heat so it cooks evenly and quickly.
To make the salad more refreshing, chill the eggplant, tomatoes, and cucumbers before assembling.
For a more flavorful salad, use fresh herbs such as basil, oregano, or thyme.
Serve the salad immediately or chill it for later.

Conclusion:

This fried eggplant, tomato, and cucumber salad is a delicious and refreshing side dish or light lunch. The combination of crispy eggplant, juicy tomatoes, and cool cucumbers is perfect for a hot summer day. The salad is also very easy to make and can be prepared in just 30 minutes. So next time you're looking for a quick and easy summer salad, give this one a try.