Make something delicious from eggplants. Eggplants in a frying pan with Chinese sauce. Eggplants with minced meat and cherry tomatoes

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 cook a delicious dish that will be eaten right away, or you can cook something incomprehensible and tastes disgusting. So, dear chefs, adopt our recipes and prepare 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 is not 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 onto 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.

And eggplants, which we will talk about in another article, are of course known to everyone. But there are so many of them that no one can possibly know all the recipes.

Eggplants have their own flavor and are very easy to process. Prepare them different ways, and fry, and steam, and boil. While we are not talking to you about preparing eggplants for the winter. This will be in another article.

It is very easy and simple to prepare light summer dishes from eggplants. When you're tired of meat and want something satisfying, this is where they come in handy.

Several recipes for preparing eggplants, tasty and simple, with photos

I have given here some very tasty, simple, original recipes. I am sure that you will be able to prepare them in such a way that all your loved ones will be happy. Experiment! Fantasize. Add the spices you like. Good luck!

11. Eggplants should become soft and can be easily pierced with a knife or fork. If the eggplants are completely ready, turn off the heat, close the lid and let cool (if you cook the eggplants for electric stove, it’s better to remove the pan from the burner so that they don’t overcook and turn into mush).

12. After they have cooled, put the pan in the refrigerator for a day.

13. Eggplants should cool well and brew.

14. Our dish is ready.

15. Remove from the pan and cut into easy-to-eat and beautiful pieces.

16. Place them on plates. Place a little tomato from the pan on top of each piece.

17. This dish can be served sprinkled with herbs, sour cream or mayonnaise, or ketchup. Basically with any sauces you like. We prefer to eat without adding anything else.

If you take this eggplant recipe, I think you won’t regret it. Fragrant, delicious!

Bon appetit!

Fried eggplant salad with egg and onion

Ingredients:

Eggplant – 3 pcs.
Egg – 3 pcs.
Onion – 2 pcs.
Mayonnaise - 3 tbsp.
Salt, pepper - to taste
Vegetable oil

Onion marinade:

Sugar - 1 tsp.
Salt - 0.5 tsp.
Vinegar 9% - 3 tbsp.
Water – 80 ml.

Preparation:

1. Wash the eggplants, wipe with paper towels, cut off the stem, cut lengthwise into plates and then cut into small cubes. Add salt and leave for 30 minutes to remove the bitterness.

We always did this before. Nowadays we have many varieties of non-bitter eggplants. If you know for sure that your eggplants are not bitter, you can skip this step.

Well, of course, you can be completely confident if you grow them yourself. If not, it’s better not to risk it, but let it sit with salt. It won't get any worse.

2. Cut the onion into thin half rings. Place in a separate deep, small cup. Add half a teaspoon of salt, a spoonful of sugar, three tablespoons of 9% vinegar and pour boiling water. Stir and let stand for 20 minutes.

3. Pour a little vegetable oil into a frying pan, heat it up and fry the chopped eggplants in it. Stirring occasionally until done. Approximately 5-7 minutes.

4. Place the fried eggplants on a paper towel to remove excess fat and let cool slightly.

5. Cut the hard-boiled eggs into strips. It’s very easy to do this with a special egg slicer, but you can just cut it with a knife.

We collect the salad.

6. Place slightly cooled eggplants in a deep salad bowl. Next add the chopped eggs.

7. Drain the liquid from the onion, you can press it a little with a spoon, as if squeezing it, and add it to the eggplants. Salt, pepper, add mayonnaise. Mix everything well.

8. Let the salad brew and cool in the refrigerator. Approximately 20-25 minutes.

9. The salad turns out tender and tasty. Everyone will eat it, and if they are not gourmets, they will not immediately understand what kind of dish it is.

10. For beauty, take a round mold and put the salad there

and decorate it with a sprig of herbs and a tomato. Well, if you add some imagination, then with a rose.

Serve.

Bon appetit!

Eggplants like mushrooms with garlic and dill

This eggplant dish is reminiscent of pickled mushrooms. But of course it does not replace them. Preparing such a dish is easy, quick and simple.

Ingredients:

Eggplants - 1-1.5 kg.
Dill - bunch
Garlic - 1 head
Vegetable oil - 100 ml.

For the marinade:

Water - 2 liters
Salt - 2 tbsp. with a mound
Sugar - 1 tbsp. (optional)
Vinegar 9% - 150 ml.

Preparation:

1. Wash the vegetables as usual, dry them a little, cut off the ends on both sides and cut into cubes 1.5-2 cm in size. We cut directly with the peel. I like it when the pieces are with the skin on in the finished dish. Of course, if you don’t like it or if your vegetables are not young, you can peel the peel. The eggplants will turn out even more tender.

2. Pour salt into a pan of water, stir, bring to a boil and carefully add vinegar. Stir again and immediately add eggplants to the water.

3. We will cook the vegetables until cooked and soft. But it is important not to overcook them. Eggplants are very light, they float on the surface. Therefore, they must be stirred periodically during the cooking process.

4. They cook quickly. Approximately 5-6 minutes. You will see that they have become translucent. Well, or try it. Take a piece out and try it if soft piece, that means they were cooked.

5. Place the finished eggplants in a colander and leave for 15-20 minutes to allow the marinade to drain.

6. During this time we will have time to chop the garlic. Chop the garlic quite finely and as desired. You can use a head of garlic, or you can use more or less, according to your taste. Please note that eggplants love garlic.

7. The eggplants have cooled down a little. Place them from a colander into a salad bowl so that the eggplants that were at the bottom and hotter are at the top. Add chopped garlic.

8. Add dill, pour in vegetable oil, mix.

9. In principle, our dish is ready. You just need to let it brew. Cover the salad bowl with a plate and leave at room temperature until completely cooled.

10. After the dish has cooled completely, place it in the refrigerator for 12 hours.

11. Now the dish has infused and is completely ready.

IN ready dish You can add sugar if desired, if not enough, then salt. Well, whatever you think is necessary.

Happened excellent dish from eggplants. Fragrant, light, simple.

Bon appetit!

How to quickly cook delicious eggplants in a frying pan

I suggest you look at two delicious and original recipes eggplant. One is very simple and very tasty in a frying pan, and the second is very original and also very tasty with mussels in rolls. Watch it, cook it, you won’t regret it.

Culinary community Li.Ru -

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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 a holiday 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 of 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 on a fine grater.

Pour into the saucepan soy sauce, 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 eggplants 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.

If we consider the history of the origin of eggplant, we can reveal many interesting facts. Eggplant has been known to mankind for more than one and a half thousand years, since that is exactly how much time has passed since the discovery of eggplant as a cultivated plant.

The eggplant went very well long haul and appeared in Europe only when it passed through Asia and Africa. The initial perception of eggplant was sharply negative; these vegetables even began to be banned, believing that consumption could cause harm irreparable harm health.

But as it turned out, Europeans simply could not process them and prepare dishes from eggplant. Indeed, eggplant contains harmful substance, which is better known as solanine, but when proper cooking this substance does not pose any danger.

Over time, many experts have come to the conclusion that eggplant is not only tasty, but also useful plant, taste qualities which opens up when cooked properly.

At regular use eggplant, you can forget about problems with cardiovascular system and metabolic problems. Eggplant is consumed a lot eastern countries, and this is one of the reasons for longevity.

Nutritionists also recommend including eggplant in your diet, as it does not contain many calories, but at the same time has a significant supply of vitamins and minerals. To be precise, it has been found that 100 grams of eggplant contains approximately 24 kcal.

However, despite all the advantages of eggplant, some housewives avoid cooking for the winter, arguing that the eggplant turns black during cooking or has a bitter taste.

In fact, you need to know some nuances and details by which you can get rid of bitterness in eggplants and maintain their natural color.

Eggplants with tomatoes and mayonnaise

This recipe is used by almost everyone who loves vegetables. The recipe is loved by many because of its simplicity and ease of preparation. And most importantly, the dish can be served on a festive table.

Eggplant combined with tomatoes becomes delicious dish, which can be served to your loved ones both hot and cold.

So to cook this a traditional dish, You will need following products for 10 servings:

eggplant – 2 large pieces;
tomatoes – 4 pcs;
greens - optional;
spices - optional;
olive oil - 50 ml;
mayonnaise – 2 tbsp.

Cooking steps:

1. Take the eggplant, rinse under running water and let dry.

Cut the vegetables into slices and add spices to each slice.

2. You can begin the process of frying the eggplant; to do this, add the specified amount to the pan olive oil and fry the circles.

3. Place the fried eggplant rings on dishes.

4. Add mayonnaise to each eggplant slice, but only on top.

5. Add finely chopped greens.

Then you need to put chopped tomato rings on top of the eggplant circle, and sprinkle the greens again

Bon appetit.

Eggplants fried with peppers and tomatoes

This delicious dish is perfect for a holiday table, or if you decide to pleasantly surprise your family. Many people like to cook eggplant this way, because it is a healthy and at the same time hot dish. This dish is a symbol Korean cuisine, and what’s most interesting is that you can add meat to this dish.

But if you decide to cook vegetable dish with meat, then you will need following ingredients:

eggplant – 1 kg;
sweet pepper – 500 g;
onion – 1 piece;
tomatoes – 4 pcs;
greens – cilantro, parsley;
vegetable oil – 150 ml;
meat (pork) – 300 g.

Cooking steps:

1. Onion cut the pepper into half rings, cut the pepper into strips and you can begin the process of cooking the meat, to do this you need to cut the meat into squares and fry it all in a frying pan with the addition of oil.

2. Now you can add chopped tomatoes to the meat and leave to simmer.

3. Prepare the eggplants, cut them into circles, add salt to taste and leave for a while.

This way the eggplant will not be bitter; after some time has passed, you can wash it in cold water.
4. Add to the pan Bell pepper, eggplant and mix the vegetables together, sprinkle with herbs and leave to simmer over the fire.
5. You can serve this wonderful dish.

Bon appetit.

Eggplant appetizer

Many housewives prepare this appetizer in the summer, since it is during this period that nature pleases with its bountiful harvest. This is a wonderful, easy summer appetizer that will add warmth and... bright colors into your life.

To create a bright mood for yourself, take:
· eggplant – 1 piece;
· tomatoes – 2 pcs;
· vegetable oil – 1 tbsp;
· feta cheese – 200 g;
· salad – 50 g.
Cooking steps:
1. First, you need to wash all the vegetables, then cut the tomatoes and cheese into rings.

2. Eggplants must be cut into slices and fried in a frying pan, adding vegetable oil.

3. Place the finished product on a plate fried eggplant, then tomato and cheese, adding lettuce leaves.

Help yourself to your health.

Eggplant baked with tomatoes and cheese

After preparing a dish according to this recipe, your friends and family will not only praise you for delicious snack, but they will also consider you a chef from God. All you need to know is to buy fresh vegetables and find some time.

You need to take the following ingredients:
· eggplant - 3 pcs;
· tomatoes - 4 pcs;
· cheese - 100 g;
· garlic - 3 cloves;
· salt and pepper - to taste.
Cooking steps:
1. Cut the eggplants into slices