What can you cook from large eggplants? Eggplant dishes

You can prepare many very simple and “quick” dishes from eggplants. If you want something spicy, tasty, but simple, “little blue” ones are better than all other vegetables. They are appropriate on everyday and holiday tables, as an appetizer and a light side dish.

Cooking eggplants in a frying pan will take a minimum of time. Even with the oil in which the vegetable is fried, the dish will turn out to be dietary, since the calorie content of eggplant is low. You can serve fried “blue ones” with meat, fish, poultry and even boiled cereals. They go well with vegetables, herbs and cheese.

Eggplant in a frying pan - general cooking principles

How to cook eggplants in a frying pan - tasty and fast? First of all, get rid of the bitterness characteristic of this vegetable. The skin of overripe fruits is bitter, so you need to either use young eggplants, or cut off the skin and additionally soak the eggplant pulp in salted water.

The fruits should be washed, cut off the skin, cut the peeled fruit into slices or cubes (depending on the recipe) and add salted water (a teaspoon of salt per half liter of water). After 20 minutes, drain the water, place the slices on a paper towel and pat dry. In addition to the fact that salt will draw out the bitterness from the vegetable, it will make the eggplants more elastic. When frying, slices treated in this way will absorb much less oil.

There is another way to remove bitterness. Season the sliced eggplants with a few generous pinches of salt and set aside for 15-20 minutes. Then rinse cold water, dry and use according to recipe.

Eggplants in a frying pan with garlic

One of the most successful combinations is fried spicy eggplant with garlic. How to cook eggplants in a frying pan - tasty and fast? You will need a minimum of ingredients and only half an hour of free time.

Ingredients:

Four medium eggplants;

Four cloves of garlic;

Two eggs;

Pepper and seasonings to your taste;

Seasonal fresh herbs to decorate the dish (parsley, basil, dill);

Oil for the frying pan.

Cooking method:

Cut the eggplants into circles and soak.

Dry with a paper towel.

Beat eggs with salt, black pepper, paprika or other seasonings to your taste. Dried dill and parsley are also good.

Dip the vegetable slices into the beaten eggs and place in the frying pan.

Fry for 4 minutes on each side.

Place the finished circles on a dry towel to absorb excess fat.

Grate the garlic cloves or pass through a press.

Chop fresh herbs finely.

Place the eggplants in a dish, grease each circle a small amount garlic gruel, sprinkle with herbs.

Eggplants in a frying pan with wild mushrooms

Cooking eggplants in a frying pan along with onions and mushrooms is not difficult. After just 30-40 minutes, you can serve the fragrant “blue” ones with onion and mushroom frying.

Ingredients:

Three young eggplants;

Two hundred grams of wild mushrooms (can be replaced fresh champignons or frozen honey mushrooms);

Three eggs;

Four cloves of garlic;

A bunch of dill (or a tablespoon dried herbs);

Medium onion;

Pepper or a mixture of peppers, salt (to taste).

Cooking method:

Cut the onion into small cubes.

Chop the garlic very finely with a knife.

Prepare the eggplants by cutting them into cubes and washing off the bitterness.

Beat eggs with salt and pepper.

Place the eggplant cubes in the egg marinade and leave them for 40 minutes. Stir twice to coat the vegetables egg mixture.

Peel the mushrooms, wash quickly, cut into small pieces.

Heat a frying pan, add eggplant slices and fry, stirring, for five minutes.

Throw the mushrooms and onions into the frying pan and fry for another ten minutes, remembering to stir. Salt the roast to taste and add spices (optional).

Squeeze the garlic through a press.

Place the garlic in the frying pan with the prepared eggplants, close the lid, and turn off the heat.

After two minutes, the eggplants cooked in a frying pan can be served.

Garnish the dish in a plate with finely chopped herbs (fresh or dried).

Puffed eggplants in a frying pan with tomatoes

Juicy “blue” ones with wonderful sourness and a spicy garlic note – a real masterpiece culinary arts. However, you can cook eggplants in a frying pan - tasty and quickly - using this recipe without any difficulty. An interesting layout (in layers) makes the dish suitable for festive table.

Ingredients:

Five small eggplants;

Three tomatoes

Four garlic cloves;

One hundred grams of mayonnaise;

Oil for frying pan;

Greenery for decoration (optional).

Cooking method:

Cut the eggplants into slices, season with salt and dry.

Prepare garlic Sause: chop the garlic through a press or with a knife, mix it with mayonnaise.

Cut the tomatoes into slices.

Wash the greens and chop with a knife.

Fry the eggplants in hot oil until golden crust.

Place the circles on a wide flat dish in one layer.

Spread the sauce over the first layer and place the tomato slices on top.

Repeat layer of eggplant and tomatoes.

Chop the greens and decorate the dish.

Eggplants in a frying pan with cheese

Another delicious one holiday dish– rolls made from fried “blue” ones. How to cook eggplants quickly - tasty and fast? All you need is a little mozzarella and fresh tomatoes.

Ingredients:

Three medium sized eggplants;

Four tomatoes;

Two hundred grams of mozzarella (can be replaced with another type of cheese);

Four cloves of garlic;

Three hundred grams of a mixture of mayonnaise and garlic (taken in equal proportions);

Pepper, salt;

Not enough for frying.

Cooking method:

Cut the eggplants into thin slices, remove the bitterness.

In a hot frying pan, fry the eggplant slices on both sides.

Cut the cheese into small thin slices.

Chop the garlic.

Cut the tomatoes into small cubes.

Mix cheese and garlic with sour cream and mayonnaise sauce.

Place a spoonful of cheese-garlic mixture, a tomato cube on the tip of the fried eggplant plate, and roll everything into a roll.

Eggplants in a frying pan with Chinese sauce

Interesting recipe pan-fried eggplant with Chinese hot sauce created for lovers oriental cuisine. The dish can be eaten both cold and hot.

Ingredients:

Two large eggplants;

Four cloves of garlic;

Two tablespoons of starch;

A piece fresh ginger(2-3 cm from the spine);

Two teaspoons of sesame seeds;

Two hundred milliliters soy sauce;

Two teaspoons of rice vinegar;

One star anise;

A tablespoon of sugar;

Half a teaspoon ground cinnamon;

Vegetable oil for frying;

Half a teaspoon sesame oil.

Cooking method:

Peel the eggplants, cut into cubes, and soak in salted water.

Roll dried eggplants in starch.

Heat oil (3-4 tablespoons) and fry the cubes until golden color.

Place the crispy eggplant pieces on a napkin to remove excess oil.

Prepare the sauce ( original name"suan")

Remove the skin from the ginger root and grate it fine grater.

Pour soy sauce into the saucepan, rice vinegar, add sugar, throw in spices and grated ginger.

Bring to a boil and reduce by half (it will take about fifteen minutes).

Ready sauce strain, pour in a little sesame oil, beat with a hand whisk and cool.

Fry the sesame seeds in a dry frying pan (they should turn golden).

Place the fried eggplant cubes on plates, sprinkle with sesame seeds, and pour over the sauce.

Eggplants in a frying pan with vegetables

It’s not difficult to cook eggplants in a frying pan in the company of traditional vegetables: cabbage, tomatoes, carrots, potatoes. The dish will be simple, light, low-calorie and very healthy. This great option lunch for fasting day.

Ingredients:

Three medium eggplants;

Three hundred grams of cabbage (you can use cauliflower instead of white cabbage);

Three tomatoes;

Large onion;

Three potatoes;

One medium carrot;

Vegetable oil.

Cooking method:

Cut the eggplants into large cubes, add salt and set aside.

Peel the potatoes and cut them into cubes of the same size.

White cabbage cut into squares (disassemble the colored one into small balls).

Heat a frying pan and fry it successively (separately) in oil: first the cabbage, then the potatoes, and finally the eggplants. Vegetables should be sufficiently fried, but not completely cooked (fry for 7-10 minutes). Place them in layers in a deep frying pan.

Grate the carrots on a fine grater, chop the onion as finely as possible.

Prepare onion and carrot frying.

Throw finely chopped tomatoes into the prepared frying pan and simmer for 15 minutes under a tight lid.

Pour the tomato-carrot sauce over the puffed main vegetables and simmer until full readiness over low heat for 50-60 minutes.

Divide the stew into plates and serve.

Eggplants in a frying pan - tricks and useful tips

Eggplants should only be fried in hot oil. If it is not heated enough, the slices will stick to the bottom.

For frying in a pan, young eggplants with delicate skin are preferred. Such vegetables are less bitter, and it is not necessary to cut off the skin from them.

Overripe specimens are peeled in any case. To make it easier to remove, you can scald the “little blue” ones with boiling water.

If the body or tip of the eggplant is covered with dark, unsightly spots, this vegetable should not be eaten.

Fried eggplant absorb a large number of fat, so they must be blotted with napkins. If you use old, rancid or simply low-quality oil, you can ruin the taste and smell of eggplants.

How to cook blue ones? Before answering the question posed, it is necessary to clarify what this term generally means. The fact is that this is what many housewives affectionately call eggplants. In this regard, in a further article we decided to also use this word.

General information about the vegetable

Before we talk about how to cook blue ones, we should tell you what such a product actually is. Eggplant is a fairly common vegetable in our country. It can be pickled, boiled, stewed, fried and even baked. However, it should be noted that such a vegetable is often bitter. To get rid of the unpleasant taste, you need to cut it into the desired slices and then soak it in salted water for half an hour (there should be about 2 salts per 1 glass of liquid). As a result of such actions, all bitterness should disappear from the eggplant. But before using it, be sure to rinse it thoroughly. clean water. Otherwise, you risk getting an oversalted dish.

How to cook blue ones with garlic and cheese?

Eggplant is versatile vegetable, which makes not only a tasty second course or preparation for the winter, but also a regular snack. To prepare it, we will need:

high-calorie sour cream mayonnaise - 110-120 g;
young and not very large eggplants - 3-5 pcs.;
garlic cloves - 2-4 pcs.;
wheat flour - a glass (for rolling the product).

Pre-treatment of blue vegetable

After studying the recipe for how to cook blueberries with garlic, you should carefully process all the vegetables. They need to be washed and then cut lengthwise into not very thick plates. Next, it is recommended to soak the eggplants in salt water in order to remove their bitterness as much as possible.

Making a delicious cheese and garlic filling

How to cook blue ones deliciously so that you can safely serve them as a flavorful snack? To do this, you need to grate the garlic cloves, either hard or on a small grater, and then mix them together with finely chopped herbs and sour cream mayonnaise. As a result, you should have a fairly thick paste. If it turns out too liquid, then you need to add a little more grated cheese. Otherwise, the filling may go beyond the appetizer.

Frying vegetables in sunflower oil

Remembering how delicious it is to cook blue ones as a flavorful snack, you should fry the eggplant slices well. They need to be rolled in flour, and then processed in a frying pan, after pouring into it vegetable oil. In order to get rid of excess fat after heat treatment, it is recommended to place vegetables on paper towels and leave them in this state for several minutes. If this is not done, the snack may turn out to be too oily.

The process of forming a hot dish

How to cook blue ones, or rather, a snack from them? To do this, place plates of fried eggplant on a flat plate, and then spread the thick filling over them. Next, the vegetable must be wrapped in a roll, and so that it does not open, it should be placed on a skewer. The rest of the appetizer must be arranged in a similar manner.

How to present it beautifully to guests?

Now you know how to cook blue ones garlic filling. To present such a snack to dining table, it needs to be placed on a flat dish, which is recommended to be lined with fresh green salad leaves in advance. By the way, for beauty, you can additionally place whole olives or black olives between them.

in the oven

If you don’t know what original hot dish to present to your guests, we recommend using the recipe described below. Baked eggplant boats are perfect lunch, which none of your family members can refuse.

So, we’ll tell you how to cook blue ones with tomatoes. You need to purchase:

sour cream mayonnaise - approximately 110-120 g;
young eggplants (not very large) - 3-5 pcs.;
soft tomatoes - 2-4 pcs.;
fresh dill - several sprigs;
onion - 1 small piece;
hard or processed cheese - 80-90 g;
odorless vegetable oil - use at discretion;
salt, pepper - use to taste.

Preparing the blue vegetable

Where to begin? How to cook blue ones in the oven? To do this, take several young eggplants, wash them well, and then remove the stem and navels. Next, you need to cut the vegetables in half (lengthwise) and remove the core. As a result of such actions, you should get some kind of “boats”. At the same time, we should not throw away the middle part, since we will need it to create delicious filling.

Preparing the tomato filling

After preparing the “eggplant boats,” you can safely begin preparing the filling. To do this you need to finely chop soft tomatoes, add to them the core cut from the vegetables, and then add the chopped onion and dill. After mixing all the ingredients, season them with salt and pepper to taste.

Shaping the dish before baking in the oven

To create such a lunch, you should take a baking sheet, grease its surface with oil and lay out “eggplant boats” seasoned with salt. Next, you need to place the filling in each vegetable, grease it with a layer of mayonnaise on top and lay out thin slices of hard or processed cheese.

Heat treatment

The formed “boats” should be placed in a preheated oven and kept at a temperature of 200 degrees for 20-25 minutes. During this time, the blue ones will become completely soft, and the cheese will melt and cover the entire dish with an appetizing glossy crust.

Serve it right at the table

After heat treatment, the eggplants should be carefully placed on shallow plates and immediately presented to the table. It is recommended to eat this dish with bread and a salad of fresh vegetables.

How to cook blue ones in Georgian style?

As mentioned above, you can cook absolutely any dishes from eggplants. Yes, Georgian National cuisine recommends making a hearty and tasty buglama using this vegetable. You can prepare this dish on kitchen stove, and in a slow cooker. In this article we will use the second device.

So, having remembered how to cook blue ones in a slow cooker, you should prepare the following ingredients:

young eggplants - 4 pcs.;
sweet pepper - a couple of pieces;
potato tubers - 2 pcs.;
lamb on the bone - 600 g;
meat broth - a couple of faceted glasses;
sharp fresh onions - a couple of pieces;
soft red tomatoes - 2 pcs.;
juicy carrots - 1 pc.;
hot pepper - 1 pod;
garlic cloves - 3 pcs.;
fresh basil - 4 sprigs;
parsley and cilantro - one bunch each;
hops-suneli, salt - use to taste.

Cooking process

To make such a dish, you need to peel all the vegetables and then cut them into circles and half rings. The lamb should be shredded into large pieces, place in a slow cooker and fry in baking mode for half an hour. Next, you need to place slices of vegetables on top of the meat one by one, season them with spices and fresh herbs, and then pour in the broth and simmer in the appropriate mode for about an hour.

Serving

After the program is completed, you need to add grated garlic, and then keep on heating for 10 minutes. Next, the buglama should be placed on plates and served to guests along with lavash.

Korean style eggplant

Now we’ll find out another way to cook blue ones - in Korean. To do this you need to purchase:

young eggplants - 2-4 pcs.;
garlic cloves - 3 pcs.;
soy sauce - 3 large spoons;
green onions - a bunch;
lemon - ½ fruit;
sugar - dessert spoon;
ground pepper red, salt - use to taste;
toasted sesame seeds - dessert spoon.

The process of preparing a spicy snack

The eggplants must be baked in the oven until they are soft and not soggy. Next, they need to be cut into fairly large bars. After this, add chopped garlic and green onions. Pour soy sauce into the same bowl and squeeze out lemon juice. Finally, the salad needs to be seasoned with spices and sesame seeds. After mixing all the ingredients, they should be allowed to brew for two hours and served.

Preparing pickled eggplants

How to cook blue ones like mushrooms? To do this, they must be properly marinated.

So, we need:

filtered water - 2 glasses;
eggplants - 3-5 pcs.;
table vinegar - ½ cup;
bay leaf - 3 pcs.;
salt - a large spoon;
odorless vegetable oil - a glass;
allspice black pepper - 5 peas;
garlic - a few cloves;
onions 2 pcs.

Pickling process

To prepare this snack, eggplants need to be peeled and cut into slices. Next, they should be fried in vegetable oil. The onion and garlic must be finely chopped. After this, you need to take a bowl and alternately add a layer of eggplant, a layer of garlic, onion, etc. into it.

From the remaining ingredients you need to make a brine, and then pour it over all the vegetables. The eggplants should be kept in this marinade for 4-5 hours, and then transferred to jars and sterilized on the stove for about 25 minutes. Next, the containers need to be rolled up.

Eggplant caviar

Few people know how to prepare blue caviar. In this regard, we decided to present to your attention detailed recipe of this workpiece. For this we need:

juicy carrots - 5 pcs.;
young eggplants - 10 pcs.;
Bell pepper- 5 pieces.;
bulbs - 5 pcs.;
tomatoes - 1 kg;
odorless vegetable oil - add to taste;
spices - add to taste.

Cooking method

How to cook blue caviar quickly? To do this, you must adhere to the following requirements.

Eggplants must be washed, cut off their navels and stalks, and then chopped into cubes and kept in salt water for 35 minutes. Next, the vegetables need to be thoroughly rinsed under running water.
Onion heads, sweet peppers and soft tomatoes should be washed well and then chopped one at a time into not very large cubes. As for carrots, it is advisable to grate them separately.

After thoroughly processing the main vegetables, you should take a deep saucepan and heat it on the stove as much as possible, after adding vegetable oil. Next, add the chopped onions into the boiling fat and fry them until transparent. After this, you need to add grated carrots, sweet peppers, eggplants and tomatoes to the golden vegetable. After mixing the ingredients, they should be simmered over low heat for about 35 minutes. After this time, the product must be seasoned with spices.

Finally ready eggplant caviar must be placed in sterilized jars and sealed tightly. It is advisable to store such a workpiece in refrigeration chamber, pantry or cellar, that is, in a cool room. You can eat eggplant caviar with bread or add it to some side dishes.

Let's sum it up

As you can see, you can make absolutely any dishes from blue ones, including flavorful snacks and preparations for the winter. The main thing is to get rid of bitterness in the process of preparing such vegetables. Otherwise ready dish it will be impossible to use.

It should also be noted that the younger the eggplant, the softer its skin. Moreover, medium-sized vegetables always make the most tender and soft snacks. That is why we recommend using only young and freshly picked products.

It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.

But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.

Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
To prevent the flesh from turning black, cook the eggplants over high heat.
If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Moussaka

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This is a traditional Balkan and Middle Eastern dish made from eggplants and minced meat. Tasty and very filling.

Ingredients:

800 g eggplants;
800 g minced lamb or beef;
300 g tomatoes;
1 onion;
50 g hard cheese;
180 g dry white wine;
olive oil for frying;
salt and pepper to taste.

For the sauce:

500 ml milk ;
40 g butter;
30 g flour;
200 g hard cheese;
2 eggs;
salt and nutmeg taste.

Preparation

Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.

The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.

Caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as independent dish and also as a side dish and snack.

Ingredients:

800 g eggplants;
150 g olives;
90 g capers;
140 g onions;
50 g sugar;
400 ml tomato paste;
80 ml white wine vinegar;
olive oil for frying;
basil, salt and pepper to taste.

Preparation

Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (remember that they can be pickles), olives, vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for another 7–10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can generally do without it, since capers usually add the necessary saltiness to the dish.

Lasagna

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This is a variation of the traditional Italian dish, where eggplant replaces the dough.

Ingredients:

800 g eggplants;
500 g minced beef;
500 g thick tomato paste;
100 g mozzarella;
100 g parmesan;
100 g breadcrumbs;
2 eggs;
2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a greased baking sheet. olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.

At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Place some of the eggplants in a baking dish, then cover them tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplants can not only replace pasta, but also complement it perfectly. For example, they can be used to prepare vegetable sauce for spaghetti.

Ingredients:

800 g eggplants;
500 g spaghetti;
400 g tomatoes;
4 cloves of garlic;
olive oil;
basil;
salt and pepper to taste.

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.

Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.

Cutlets

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Ingredients:

3 small eggplants;
400 g chum salmon fillet or other sea fish to your taste;
100 g hard cheese;
100 g butter;
2 tomatoes;
1 onion;
salt and herbs to taste.

Preparation

Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be done in nature. He will become great addition to and others meat dishes cooked on the grill.

Ingredients:

1 large eggplant;
1 purple onion;
1 avocado;
1 lemon;
rapeseed and olive oil;
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
oregano and parsley;
salt and ground black pepper to taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables rapeseed oil and until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.

In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.

Sticks in batter

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It's easy summer snack. Eggplants prepared according to this recipe are lean, tender inside and crispy. cheese crust outside.

Ingredients:

500 g eggplants;
150 g hard cheese;
1 egg;
100 g breadcrumbs;
3–4 cloves of garlic;
olive oil;
salt, ground black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.

At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.

Place on a baking sheet baking paper and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.

Ingredients:

500 g eggplants;
100 g cream cheese;
2–3 cloves of garlic;
olive oil for frying;
salt, pepper and herbs to taste.

Preparation

Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using a paper napkin. If you prefer baked vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts(optional).

Turrets

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This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with greens, are perfect for the holiday table.

Ingredients:

400 g eggplants;
400 g tomatoes;
300 g mozzarella;
3 tablespoons olive oil;
balsamic vinegar;
salt, ground black pepper and basil to taste.

Preparation

Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and sprinkle balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.

Snack "Peacock Tail"

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Another one bright snack from eggplants. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

500 g eggplants;
300 g tomatoes;
200 g cucumbers;
200 g feta cheese;
half a jar of olives;
3 tablespoons sour cream;
2–3 cloves of garlic;
olive oil;
dill;
salt to taste.

Preparation

Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.

Place the eggplants in a mold on a large oblong plate. peacock tail. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.

Heh

Stas_K/Depositphotos.com

Heh - this korean dish, which is usually made from meat, fish or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

1.5 kg eggplants;
100 g paprika;
1 spicy Bell pepper;
7–8 cloves of garlic;
2 tablespoons vegetable oil;
vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After this, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We post it in Plastic container layers of eggplant, garlic and pepper. Sprinkle with vinegar, sprinkle a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up space for culinary fantasy: the list of dishes from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.

Can you guess the riddle? In botany it is a berry, in cooking it is a vegetable. That's right - His Majesty the eggplant! “A purple pear that is boiled, stewed, fried, dried. And they eat it in winter and summer, everyone - both adults and children.”

What can we add to the wonderful nursery rhymes that express both the nation's adoration for the product and its versatility? Only the most delicious recipes eggplants, which will be the best compliments to this extraordinary vegetable. Therefore, next we will describe how to cook eggplants in the oven, eggplants in a frying pan quickly and tasty. Simple recipes for everyone.

The recipes will confirm that you can cook blue ones tasty and quickly, or you can dream up, prepare and create a real one. cooking masterpiece. That he is friendly with almost all products, and he is welcomed by the grill, the grill, the oven, and an ordinary frying pan. That it can be completely different, both tender and scorchingly spicy.

Let's actually make sure that the eggplant is not only “beautiful in appearance, but also healthier than porridge doubled."

To quickly organize an excellent snack from blueberries, you need to know what products they go best with. This is, first of all, garlic and all kinds of cheeses. Without special troubles this trio will perfectly fulfill their mission, helping out the mistress at the right moment.

For the simplest dish we will need

Two to three eggplants
A couple of cloves of garlic (adjust the quantity to taste)
Mayonnaise 100 gr.
Any cheese from 50 to 100 grams (whatever you have in the house - hard, processed)
Flour 150 gr
Vegetable oil 150 g
Dill greens
A few lettuce leaves
Spices in the form of salt and ground pepper.

Nowadays, blue ones are sold in varieties that are not particularly bitter. So if you are confident in your vegetables, you don’t need to do any special manipulations with them, just chop and add salt. But let’s imagine, just in case, that we need to remove the bitterness from a vegetable. To do this, wash it, cut it into circles (3-5 mm thick), add salt, and set aside for 20-30 minutes. Then rinse off the salt and dry the semi-finished product with a paper towel.

Let's start cooking

Let's prepare the sauce. To do this, you need to mix mayonnaise with garlic passed through a press.
Finely chop the dill
Add chopped herbs to the mayonnaise-garlic mixture, salt, pepper, and mix. Be sure to taste it. Spicy twist ready
Roll the blue ones in flour, fry on both sides until golden brown
Place on a plate lined with a paper towel to remove excess oil.
Grate the cheese into strips or crumbs. We will use them to crush the little blue ones. So appearance dishes depend on your desire and imagination
We beautifully lay out the cooled product. Cover a flat plate with lettuce leaves and place a ball of eggplant slices on top. Spread each one with sauce and top with cheese. If there are more blue balls than one ball, lay them in layers
Before serving, it is advisable to let the dish sit for min. 30-40. Then the blue ones will be soaked in sauce and will be much more interesting.

Simple, fast and exceptionally tasty. I would just like to add that you can improvise with the sauce. Eggplant with tomatoes and garlic is great company. So instead of mayonnaise, you can use grated tomato seasoned with garlic.

Recipe for eggplant baked in the oven with tomato and cheese

Eggplant baked in the oven is absolutely a miracle. And seasoned with tomatoes, garlic and cheese - doubly so. Amazing dish with a crispy crust and a maddening aroma. Beautiful and delicious, always the first to be swept off the table.

Let's prepare a set of products

Two large blue ones
Four to five tomatoes
Garlic clove
Two tbsp. l. sour cream (mayonnaise)
Fifty - seventy gr. hard cheese
Pepper and salt
One hundred gr. vegetable oil.

Step-by-step preparation

Cut the eggplants into wide strips 3 – 5 mm thick
Add salt, leave for half an hour, wash the salt, remove moisture with a paper towel
Fry in a frying pan heated with oil on both sides
Line a baking tray or baking sheet with foil
Place blue strips on foil
Now you need to do the refueling. Pass the garlic through a press and mix with sour cream or mayonnaise. Add salt, pepper, stir. Don't forget to taste it
Then you need to lubricate each strip with dressing
Wash the tomatoes, remove moisture, cut into circles
Grate the cheese on a fine grater
Place tomatoes on eggplants and sprinkle with cheese
You can place it in an oven preheated to 180 degrees for 15 - 20 minutes.

It’s impossible to describe, you just need to cook and try! By the way, you can cut eggplant not only into strips, but also into circles. In certain situations this may even be more convenient. At a picnic, for example.

Korean eggplant recipe

What leaves no one indifferent is the Korean eggplant. An amazing salad - aromatic, beautiful, spicy, rich in taste. Let's not sing odes to him, it's better to start cooking right away. Just keep in mind that the salad needs to steep for 24 hours.

For a spicy snack we need

Four eggplants
Two to three tomatoes
Two bell peppers
Two carrots
Bulb
Four cloves of garlic
Ground peppers - black and red
Parsley
Two tsp. ground coriander
Two tbsp. l. apple cider vinegar(can be replaced with the same amount of lemon juice)
Four tbsp. l. vegetable oil
Two tsp. sesame
A teaspoon of honey or sugar
Two tbsp. l. soy sauce
Salt.

Preparation

Wash the eggplants thoroughly, cut into oblong pieces approximately two centimeters thick.
Add salt and set aside for 30 minutes
Let's not waste this time. Peel the onion and cut it into half rings
Wash the greens and chop finely
Pass the garlic through a press
We clean the carrots and rub them into strips. For this we use a grater Korean carrots. If you don’t have one, you can use an ordinary coarse one, just rub in one direction – from top to bottom.
Peel the pepper from seeds and cut into strips
We also cut the tomato into strips
Now you can wash the little blue ones and dry them
Fry on hot frying pan with oil 7-10 minutes. Don't forget to stir
Transfer to a bowl, cool
Add the remaining vegetables, honey and all seasonings to them. Mix
Pour in vinegar and soy sauce. Mix
The salad should be refrigerated overnight.

All ingredients will combine into a single whole and complement each other. And then you can try and admire it. Bon appetit!

Original recipe for eggplant rolls

Eggplant has gained particular fame in preparing snack dishes. Here, perhaps, he has no equal. And eggplant rolls are the most popular snack. For any occasion, as they say, for all times and peoples.

Today we will prepare original rolls. You will pleasantly surprise your family and guests.

For this we will prepare

Two to three eggplants
Soft fat cottage cheese 200 gr
Two cloves of garlic
Mayonnaise 50 -70 gr
A handful of walnuts
Vegetable oil 150-200 g
Dill greens

The blue ones need to be cut into wide strips lengthwise. Stick to 3-5mm thickness
Add salt and set aside for half an hour
The salt then needs to be washed off and the slices dried
In a frying pan heated with oil, fry on both sides
Remove excess oil with a paper towel
The curd must be rubbed through a sieve or mashed with a fork.
Chop greens and nuts
Combine everything together - cottage cheese, nuts, mayonnaise and herbs
Add pressed garlic
Stir, add salt, taste
Spread the mixture onto each slice and roll into a roll.

This is so wonderful culinary product we got it, with a Caucasian touch. The role of filling can be perfectly fulfilled by soft cottage cheese. It is also possible to add finely grated hard cheese. A variety of cheeses will only improve the end result.

Recipe for eggplant caviar baked in the oven

I simply encourage you to prepare such a spicy caviar. Lots of greens, baked vegetables - delicious. And I can’t describe how good it is with kebabs! Cilantro gives it a zest, be sure to use it.

Products

Two to three eggplants
Two sweet peppers (if you have red ones, great)
Bitter pepper
Two tomatoes
Greens of cilantro, dill and parsley
One onion (not baked, cut raw)
Two - three tbsp. l. vegetable oil
Salt and ground black pepper.

To work you will need a baking sheet, foil, two plastic bags

Step-by-step preparation

Wash vegetables and dry with paper towel
Build something like boats out of foil for each type of vegetable. Just place the blue ones, for example, on a piece of foil and fold the edges. This is necessary to prevent juice from leaking out.
Place the resulting 4 boats on a baking sheet - with blue peppers, with sweet peppers, with bitter peppers, with tomatoes
Place the baking sheet in a preheated oven (180 degrees)
Bake until the vegetables are soft, you can check this with a toothpick. They should pierce easily
While the baking process is in progress, you can wash and finely chop the greens
Peel the onion, cut into small pieces
Remove cooked vegetables
Place peppers in plastic bags - this will help peel them faster
Allow the remaining vegetables to cool
Peel the blue ones, chop finely, place in a bowl
Peel the tomatoes, chop them finely and add them to the eggplants.
Peel the cooled peppers, remove seeds, cut into small pieces, add to the total mass
Add greens and onions here too.
Add oil, salt, pepper, mix.

The caviar is ready. She is fragrant with aromas and begs for a barbecue. It can also be wrapped in thin pita bread, it will be good too.

Recipe for eggplant salad with grilled vegetables

The eggplant story is incomplete without a barbecue. Eggplant baked on coals is a gorgeous thing. When combined with other vegetables it turns out great, gourmet salad. And at the same time very simple. This is a real treat for a picnic.

If we talk about other components of the salad, then we can say this - which ones are available. The more varied the better. Vegetables are baked on the grill. Compare their quantity with your inventory.

I will give an approximate set of products, we will consider it classic

Eggplant
Tomato
Sweet pepper
Bulb
Parsley
Olive oil – 3-4 tbsp.

Let's begin the mystery of preparation

Wash vegetables, remove moisture with a paper towel
Cut the blue ones into strips 3-5 mm thick
Peel the pepper from seeds, divide into four parts in length (you can large quantity, depending on size)
Cut the tomatoes into slices (no need to cut too thin)
The onion is also cut into slices
Place vegetables on a wire mesh and bake over coals until soft.
Move to large dish, pour olive oil, add salt, mix very carefully
Decorate with greens on top.

Delicious! Be sure to try and join in haute cuisine in your own backyard.

In addition to excellent taste qualities, eggplants are famous for their exceptional benefits for the body. So let's hurry up and improve our health in a pleasant way.

Published on July 5, 2017

Late summer, beginning of autumn, ripening in the garden beds great amount vegetables from which you will definitely need to cook something tasty. One of these vegetables is eggplant. It is very popular not only in Russia, but also far beyond its borders.

Eggplant dishes are distinguished by their satiety as this vegetable contains a lot of useful and satisfying substances. Which definitely need to be eaten.

It is very easy to prepare an eggplant dish. It is enough to chop it and stew it with vegetables. Nothing is really difficult, but you can prepare it tasty dish which will be eaten right away, but you can cook something incomprehensible and taste disgusting. So, dear chefs, adopt our recipes and cook delicious snacks.

Eggplants are fried, marinated and grilled. Of course, there are a huge number of recipes and it’s not easy to find among them the most delicious and simplest one. When choosing a recipe, it is important to decide what you want to get as a result? Will this be the first course or simple snack. Below is a selection simple recipes with which you can prepare delicious snacks without much effort.

Here is the first recipe for how to cook eggplants quickly and easily.

Ingredients:

2 large eggplants.
5-6 cloves of garlic.
1-2 tomatoes.
1 bunch of dill.
Vegetable oil.
Sour cream or mayonnaise.

Cooking process:

1. Cut off the tail of the eggplant and cut it lengthwise into slices no more than 1-1.5 cm thick.

2.Cut the tomatoes into strips.

3.Pass the garlic through a press.

4. Finely chop the greens.

5.Mix sour cream or mayonnaise with garlic and chopped herbs. Leave some greens to decorate the dish.

6.Fry eggplant slices in vegetable oil until medium soft. So that you can roll them into a roll.

7. Place the fried plate on cutting board grease with mayonnaise.

8.Take a piece of tomato and wrap it in eggplant.

9. Place the finished rolls on a plate and sprinkle with herbs.

It turned out to be an excellent snack.

Stewed eggplants with potatoes

An excellent solution if you don’t have anything to serve first. a dish of eggplant and potatoes will not leave you hungry.

Ingredients.

Potatoes 1 kg.
Eggplants 0.5 kg.
Tomatoes 3-5 pcs.
1 carrot.
Greens of your choice.
Garlic 2-3 cloves.
Vegetable oil.
Salt and pepper to taste.

Cooking process:

1.Wash the vegetables, peel them and wash them again.

2.Cut the potatoes into the usual cubes.

3.Cut the onion into rings.

4. Eggplants are also semi-rings 1-2 cm thick.

5. Grate the carrots on a regular grater. Or chop finely.

6.Pour oil into a frying pan, heat it and fry the onion.

7.Add carrots to onions and fry everything together.

9.Then will come the eggplants. A little more salt, mix everything. Fry for 10-15 minutes.

10.After 15 minutes, add diced tomatoes.Fry for 2-3 minutes.

11.Add herbs and garlic. Mix everything well, cover with a lid and simmer for 10-15 minutes until done.

12.As soon as the potatoes are ready. The dish can be removed from the stove. Garnish with herbs and serve.

Eggplant and bell pepper salad

Ingredients:

Eggplants 5 pcs.
Bell pepper 4 pcs.
Garlic 1-2 cloves.
Onion 1 head.
Greens, salt, pepper to taste.
Vegetable oil for dressing.

Cooking process:

1.Bake eggplants with peppers in the oven until soft.

2.Take it out, let it cool, and remove the thin skin from the vegetables. Cut vegetables into squares.

3. Peel the onion and cut into rings. Pour boiling water over the rings for 5 minutes. This will remove all the bitterness from the onion.

4.Place all vegetables in one bowl, add garlic, herbs, vegetable oil and onion. Stir in salt and pepper to taste, mix and serve. Warm salad the eggplant is ready. Bon appetit.

Eggplant stuffed with rice and mushrooms

The dish turns out not only tasty, but also beautiful. Since the eggplant itself is simply created for the purpose of making boats out of them and stuffing them with something very tasty.

Ingredients:

3-5 eggplants.
300 grams of mushrooms of your choice.
A glass of rice.
1 onion.
1 bunch of greens.
Salt and pepper to taste.
Vegetable oil.
Cheese durum varieties 100-150 grams.

Cooking process.

1. Peel the onion into squares and fry in vegetable oil.

2. Dice the mushrooms and fry them together with the onions until tender.

3.Rinse the rice well 5-7 times. Place in a saucepan, pour water about 2-3 cm above the rice and place on the stove. After boiling, cook the rice for exactly 13 minutes.

4. Cut the eggplants into two halves and carefully cut out the middle. This is good to do with a knife and a teaspoon. We make cuts and scoop out the core with a spoon.

5. Place all halves on a baking sheet and place in the oven. Bake the eggplants for about 10-15 minutes at a temperature of 180-190 degrees.

6. Eggplant pulp can be fried together with mushrooms and onions so that the product does not have to be wasted or thrown away.

7. Take the boats out of the oven and let them cool a little.

8.The rice is cooked. Mix fried mushrooms with onions with rice and finely chopped herbs. Distribute the resulting filling among the eggplants.

9. Sprinkle the boats with grated cheese. Place the eggplants back in the oven and bake for 5-10 minutes.

10.Take it out, sprinkle it with herbs and serve. Bon appetit.

Also, for the filling you can use not only mushrooms and rice, you can also use minced meat, minced meat, and liver.

Country-style pickled eggplants

Oh yes, I remember this dish since childhood, my grandmother always prepared such an appetizer, but before I didn’t like them. They were sour, wet, and they didn’t look very tasty to me at the time. That's why I can barely find the recipe now. I was visiting in the village and there, under the barbecue, these eggplants scattered in an instant.

Ingredients:

2 kg eggplants.
1 good carrot.
2 heads of garlic (preferably young).
A bunch of dill and a bunch of parsley.
Salt 2 tablespoons.
Black pepper to taste.
Black peppercorns 5-7 peas.
2 liters of water.
3-4 bay leaves.

Cooking process:

1.Wash the eggplants. We cut off the tails, put them in a pan of water and put the pan on the stove. Cook the blue ones for 5-7 minutes. Be sure to salt the water in the pan a little. Next, carefully drain the water from the pan and give the eggplants time to cool.

2. While the eggplants are cooling, grate the carrots and pass the garlic through a press.

3. Cut the cooled eggplants in half, but not all the way. Do not cut about 2-3 cm.

4.Carefully open the eggplant, rub the inside with garlic and stuff it with carrots.

5.Fold stuffed eggplants into a container with a flat bottom.

6. Prepare the brine. Pour water into the pan. Boil water and add spices. Pepper, bay leaf, salt. Cook the brine for 15 minutes.

7.Then pour hot brine over the stuffed eggplants. On top of them you need to put either a plate or a lid of a smaller diameter and put 2 on the lid liter jar with water.

8. Withstand under pressure at room temperature 3 days. Then move the pan with eggplants to the refrigerator and leave for another 2 days.

9.After 5 days soaked eggplants will be ready to eat.

Don’t be alarmed if the brine darkens during this time; this is how it should be.

Ingredients:

4 medium eggplants.
5 young cloves of garlic.
2-3 tablespoons of soy sauce.
Half a teaspoon of sugar.
Dill, parsley, cilantro to taste.
Vegetable oil.

Cooking process:

1. Finely chop the garlic.

2.Cut the eggplants into strips.

3.Pour vegetable oil into a frying pan, heat up, add garlic, fry for literally 1 minute and add eggplants.

4.Fry the eggplants until cooked.

5.Add sugar and soy sauce. Fry everything together, stirring for 3-5 minutes.

6. Transfer to a plate and sprinkle with finely chopped herbs.

A quick eggplant appetizer is ready. Bon appetit.

Eggplants with cheese and garlic in a frying pan

Ingredients:

2-3 eggplants.
5-6 cloves of garlic.
A small bunch of dill.
100-120 grams of hard cheese.
Mayonnaise.
Vegetable oil.
Salt.

Cooking process.

1. Cut the eggplants into slices 1 cm thick.

2.Place in a bowl, sprinkle lightly with salt and stir. Let the eggplants sit in the salt for 5-7 minutes.

3.Finely chop the greens and garlic. Grate the cheese on a fine grater.

4.Fry eggplant slices on both sides in vegetable oil.

5.Mix cheese with garlic, mayonnaise, and some herbs.

6. Place a teaspoon of cheese-garlic mixture on each circle of fried eggplant.

7.Place the circles on a plate and sprinkle with herbs. The appetizer is ready to serve.

Bon appetit.