Or little blue ones, as people affectionately call them for saturated color peel, - distant exotic India. In Europe, and then in Russia - its Caucasian provinces - the vegetable was first grown and used as a table decoration. And only towards the end of the 19th century they began to actively use it as food. Now eggplants are an integral part all kinds of salads, stew, various types of caviar. And the craftswomen make their own finger-licking snacks from it. We will talk about them today.
For spicy food lovers
The simplest spicy one, with a spicy garlic taste and aroma, can be prepared in no time. All you need for it, in addition to the main vegetable, is more garlic, a few pods hot pepper and salt for brine. The main condition: the blue ones must be young, not overripe.
This is how it's prepared. Trim the stems of vegetables. Place them in boiling water for 10 minutes to blanch. After this, each eggplant should be pricked in several places with a fork and placed under a press for half a day so that the bitterness comes out well. To make the eggplant appetizer spicy according to your tastes, you will need about 4-5 (or more) cloves of garlic for each little one. Chop them and stuff the vegetables taken out from under the press. Then place them in a saucepan, fill with brine, and put pressure on them.
The filling in which the spicy eggplant appetizer should be placed is made as follows: dissolve 2 and a half tablespoons of salt in each liter of water. Cut the hot pepper pods into pieces and add to the brine. Soak the blue ones in the pot for 10-12 days. Then they can be cut into circles or tongues and served, sprinkled with fresh herbs and decorated with slices fresh tomatoes. If you want to preserve such spicy eggplants, the appetizer for the winter is laid out according to liter jars and sterilizes for 20 minutes. Then roll up, turn upside down, wrap and let cool.
Eggplant sauté
An eggplant sauté will be a real lifesaver for you - very tasty, appetizing, a true table decoration. This is a wonderful spicy one that you will now recognize.
For 10 kg of the main product you need: 7 kg of bell pepper, 100-120 g of red hot pepper in pods, about the same amount of salt, 300 g of garlic and a liter sunflower oil. Plus vinegar 6% - one and a half glasses. By the way, this eggplant appetizer is called “Spicy Tongues” differently. It is really spicy, so if you want to soften the taste, you can slightly reduce the amount of spices. So, wash the blue ones and cut them into oval slices (tongues) 2 cm thick. Add salt to them and leave for 20 minutes so that the bitterness comes out. Then squeeze lightly. bell pepper and grind the spices through a meat grinder, pour in the vinegar. Fry the eggplants in a frying pan until cooked. Then dip each tongue generously in vegetable puree and place tightly in prepared jars. Between the layers of eggplant, also pour in a little of the spicy mixture. At the end, add vegetable oil to each jar and sterilize for 15 minutes, then close.
Eggplants with peppers and herbs
Another excellent dish will be one of your favorite snacks if you try it. These are greens, bell peppers and spices.
Product consumption is as follows: half a liter of oil, one and a half kg of bell pepper, 350-400 g of garlic, 150 g of fresh dill and parsley, hot peppers. For the marinade, take 150 g of salt and 120 g of fruit vinegar per one and a half liter of water.
The blue ones need to be peeled, cut into cubes, add salt and wait half an hour for the bitterness to come out. Then fry and let cool. Finely chop the greens and garlic, cut both types of pepper into small strips, each separately, removing the seeds. Cook the marinade by adding salt and vinegar to boiling water, wait until it cools. Now do this: place eggplants, herbs, and other ingredients in a saucepan in layers. Pour marinade over everything, place pressure on top and leave for a day. Then mix the salad ingredients, place in jars, sterilize for 15 minutes, and roll up.
Sweet and sour spicy eggplant
And finally, here’s a nice recipe, although it’s also very spicy.
For it, prepare about 120-130 g of oil, 3 heads of garlic, a liter of water, 50 g of fruit vinegar, 3 heaped tablespoons of sugar.
Cut the eggplants with peel into circles or tongues, add salt, and wait until the bitterness comes out. Finely chop the garlic. Boil water, add vinegar and sugar. Boil the blue ones in the marinade in portions, remove and place in a sieve or colander to drain the liquid. Next, fry them until light golden color and put them in jars, sprinkling them with garlic. Season with the marinade in which the blue ones were cooked, sterilize for 10 minutes and close.
It is often called the longevity vegetable. Maybe it’s no coincidence that it is so popular in the cuisine of the Caucasian peoples? Low calorie allows you to turn on eggplant dishes part dietary menus. Prepare from blue ones - that’s what they are usually called in southern regions- Can incredible amount variety of foods. Mostly these are hot or cold snacks.
The five most commonly used ingredients in recipes are:
It’s hard to count the recipes for eggplant appetizers. This violet-brilliant gift from nature can serve as a basis for vegetable caviar, original rolls, preparations for the winter. Each of these dishes can become either a decoration for a holiday table or part of an everyday lunch. Eggplants go well with nuts, cheese, garlic, tomatoes, and mushrooms. It is advisable to add hot or piquant spices. Mayonnaise, vinegar or tomato dressings. Blue ones can be fried, stuffed, baked and canned - each cooking option has a right to exist. This vegetable is simply incomparable in any form.
0:69
The fastest and most delicious appetizer of eggplant with garlic is prepared in the oven! Yes, yes, you didn’t hear me - it’s very fast, and there’s no grease or splashes on the stove from the frying pan, try it!
1:910 1:920We will need
1:9572-3 eggplants
1-2 onions
2-3 cloves of garlic
2 tbsp. spoons tomato paste or ketchup
greens to taste
Preparation:
1:1188Cut the eggplants into slices and place them on a baking sheet, covering it with food paper - add salt and a brush, after dipping it in vegetable oil, grease each piece.
Place the eggplants in the oven for 7-10 minutes, heating it to 200 degrees.
While the eggplants are fried until golden brown, fry the onions with garlic and tomato paste.
Remove the eggplants from the oven and place the resulting mixture on top and sprinkle with chopped herbs.
In this way, eggplants are fried without splashing and a beautiful blush is guaranteed!
1:9
Spicy eggplant rolls (quick, easy and delicious!)
1:125
Ingredients:
- 1 eggplant;
- 2 tomatoes;
- 50 grams of mayonnaise;
- 3 cloves of garlic;
— 30 grams walnuts;
- 40 milliliters of vegetable oil;
- parsley, salt;
Preparation:
Without peeling, cut the eggplant into thin slices with a sharp knife.
Add salt and let stand for about five minutes to remove the bitterness.
2:1271Hot vegetable oil fry on both sides and place on a paper napkin, allowing excess oil to be absorbed.
2:1508Peel and squeeze the garlic through a garlic press, mix with mayonnaise.
2:131Lubricate the eggplant slices with mayonnaise on one side, place a sprig of parsley and a tomato slice, and roll up.
2:362Place the rolls on a plate, sprinkle with dried crushed walnuts, garnish with parsley sprigs.
2:570 2:580Turkish eggplant
2:636
Turkish eggplants are very easy to prepare and are a pleasure to serve. Everyone who has tried such eggplants then looks for a recipe for their preparation. I am sharing the recipe with you.
3:1450 3:1460Ingredients:
3:14913 pcs. - eggplant
3 pcs. - large tomatoes
3 pcs. - carrots
1 bunch - parsley
100 ml. - vegetable oil
salt
black pepper
3:9
Preparation:
3:44Wash the eggplants and cut them straight with the skin into fairly wide slices across.
Add a little salt and leave for 40 minutes to release the bitterness.
Then rinse the plates in cold water.
Grate the carrots on a coarse grater.
Cut tomatoes and onions into small cubes.
Mix onions, carrots and tomatoes, then fry in vegetable oil until tender, season to taste.
After this, I fry the eggplants on both sides.
Fried vegetables are placed on each piece of eggplant.
Then you need to transfer the plates to a baking sheet, connecting them together.
Drizzle a little vegetable oil on top and place in the oven.
Bake for 10-15 minutes at 185 degrees.
This is how easy it is to prepare eggplants in Turkish! All that remains is to sprinkle them with any herbs. Very tasty and healthy snack it worked! Be sure to try it!
3:1574 3:9Spicy appetizer of eggplant with tomatoes and cheese.
3:115
I suggest this one simplest recipe savory snacks from eggplant - everything is simple, clear and in 20 minutes you can start eating :) How spicy it will be depends only on you, you just need to increase or decrease the amount of garlic in the recipe.
4:1094 4:1104We will need:
4:1142Eggplants - 2 pcs.
Any hard cheese - 150 grams
Tomatoes - 3-4 pcs.
Garlic 2-3-4 cloves
Salt
Mayonnaise
Preparation:
4:1373Cut the eggplants into rings, add salted water and leave to soak for 15 minutes.
Cut the tomatoes into rings.
We grate the cheese on a medium grater, and squeeze the garlic into it, passing it through a garlic press, mayonnaise, and mix thoroughly, you can add basil and a little lemon juice.
Now take out the eggplants, let the water drain and fry them in large quantities butter on each side until golden brown. Place them on a strainer to remove excess oil and begin to “stuff”
Spread the cheese-garlic mixture on the eggplant and cover with the tomato - EVERYTHING!!!
You can decorate with a sprig of parsley or an olive berry; everyone will enjoy this delicious appetizer of eggplant and tomatoes. You can serve it with any side dishes or as separate dish with a piece of black bread, having previously toasted it in the toaster.
4:9
Eggplant rolls with nuts.
4:85
Anyone who loves eggplants will definitely appreciate this appetizer. I will add to this that this dish can also be prepared for the holiday table. Today I made the filling from nuts, and sometimes instead of a nut I put a tomato. Quite simple and tasty...
5:1050 5:1060Cooking method:
Cut the eggplants lengthwise into thin slices.
Soak them in salt water.
Fry in a pan with minimum quantity fat (oil).
Dip each piece with a napkin (to remove excess fat).
Preparing the filling:
Grind the nuts, add garlic, grated cheese and a little mayonnaise. Mix well.
If you like your appetizer to be spicy, add more garlic.
5:9
Finish cooking:
Take a plate of eggplant and grease it a little with mayonnaise.
Place the filling on one edge of the plate and roll the eggplant into a roll.
Appetizer eggplant with tomatoes
5:392
Take the eggplants and cut them into slices, add salt and leave for 30 minutes so that the bitterness goes away (you can soak the eggplants in milk).
6:1139 6:1149Preparing the eggplant filling
- grate cheese and garlic on a fine grater, add mayonnaise and mix everything.
When the time is up, wash the eggplants cold water, dry and fry in vegetable oil.
Blot off excess oil and place on a plate. Lubricate with the prepared mixture, then place the tomatoes, put the filling on the tomatoes again and sprinkle with finely chopped herbs. Great snack!
6:9
Georgian eggplant rolls
6:93
An incomparable eggplant appetizer - tasty, spicy, a little spicy! My family really loved these rolls. As soon as the season begins, I cook this dish all the time. My husband is absolutely delighted! This appetizer would look great at festive table.
7:1080 7:1090Products
7:1114eggplants - 2 pcs.
hard cheese - 50 g
walnuts (kernels) - 70 g
garlic - 2 teeth.
Georgian adjika - 0.5 tsp.
mayonnaise - 2 tbsp. l.
salt - to taste
parsley - for decoration
vegetable oil - for frying
Preparation:
Wash the eggplants, remove the stems. Cut into thin long slices along the entire eggplant.
Place the eggplant slices in a bowl, sprinkle with salt and leave for 30 minutes.
Pour vegetable oil into a heated frying pan. Place the eggplants in a colander to drain the liquid, and then fry in a frying pan with butter on both sides until golden brown (do not overfry, they will become dry and difficult to roll).
Place the fried eggplant slices on a napkin or paper towel to remove excess fat.
Grate the cheese onto fine grater(any one will do) hard cheese), peel the garlic and pass through a press, chop the walnuts in a blender. Place everything in a deep bowl, add mayonnaise and mix the mass well.
Lightly grease each eggplant slice along its entire length. Georgian adjika. Place a spoonful of nut-cheese mixture on the edge and roll it up. Place the finished rolls on a plate and garnish with parsley. You can also garnish with chopped hot pepper. The deliciousness is incredible!
Hi all!
How do you feel about eggplants? Personally, I just love them! This amazing vegetable is truly capable of surprising! Eggplant preparations are a universal success.
Eggplants are salted, pickled, canned, stewed, fried, stuffed. They make caviar and delicious eggplant snacks! I bring to your attention three eggplant appetizer recipes with photos.
All eggplant snack dishes offered for your consideration are prepared very quickly, simply and with the least amount of financial resources. At the same time, they can decorate any table, and besides, they are tasty and very healthy. Therefore, they can be classified as simple snacks from eggplants. In general, it takes a long time to say, try it and see for yourself.
EGGPLANT SNACK
EGGPLANT SALAD
To prepare this snack we need to take:
- Eggplant
- bell pepper
- Tomato
- Parsley
- Garlic
- Mayonnaise
- Vegetable oil for frying eggplants
RECIPE
EGGPLANT SALAD
Take an eggplant (preferably a thick one) (don’t peel it) and cut it into rings 1 cm wide. This time I have an eggplant appetizer white. By the way, I recommend them to everyone who has not tried them yet. They have tender flesh and no bitterness at all.
After the eggplants have been salted, they should be rinsed under water and blotted with a paper towel.
Place the prepared eggplant rings in a frying pan heated and watered with vegetable oil; there should not be too much oil.
Fry over medium heat on both sides. You can cover the frying pan with a lid to speed up the process. We need to get soft eggplants (check with a wooden toothpick).
While the frying process is underway, we prepare the next participants a quick eggplant appetizer. We clean the bell pepper from seeds and chop it into small pieces.
Cut the tomato into slices, remove the seed liquid and grind it the same way as bell pepper.
Season the salad with mayonnaise and mix. If desired, you can add salt and pepper to your taste.
Then place the fried eggplant rings on a plate and brush them with mayonnaise while still hot.
On top of each circle we place a pile of prepared vegetable salad. Decorate the dish with tomato slices and herbs.
Eggplant appetizer festive table ready to serve.
EGGPLANT APPETIZER MOTHER-IN-LAW'S TONGUE
For this savory dish from eggplant you need to take
- Eggplant
- Oblong shaped tomato
- Parsley
- Garlic
- Sour cream
- Mustard
- Salt
- Chicken egg
- Ground coriander
- Vegetable oil for frying
RECIPE
EGGPLANT SNACK ROLLS
Wash the eggplant, pat dry with a napkin, do not peel. Trim both ends. Then, using a sharp long knife, cut the eggplant into slices approximately 0.5 cm high.
You can add salt if you wish; I don’t add salt, since there will already be enough salt in the appetizer. If you need to add salt, wait until the eggplants release their juice and then rinse and dry them.
Tomatoes for eggplant appetizer mother-in-law's tongue you need to take dense, fleshy and preferably oblong shapes. We cut them into slices like this.
Beat everything well with a regular fork.
Then we need to prepare a dressing with which we will flavor our tongues. There are two base options here. The first is mayonnaise, and the second is sour cream with mustard. I like both.
At the same time, the flavors of the eggplant snack will naturally be different. Try and compare which eggplant roll appetizer you like best.
This time I will have sour cream and mustard. Place sour cream (preferably thick) in a bowl, squeeze garlic through a press (to your own taste), salt and add mustard (again to taste). To brighten the taste, I added my favorite dried celery. Mix everything and the dressing for the mother-in-law's tongue eggplant appetizer is ready.
The preparatory stage is completed, and you can proceed to further actions.
Heat a frying pan, pour in vegetable oil. While the frying pan is being prepared, generously prick the eggplant slices with a fork and immerse them in egg mixture fully.
Then we send them to fry over medium heat.
Naturally on both sides.
Stepping back about 1.5 cm from the edge, place a slice of tomato and parsley on the plate so that they protrude beyond the edge by about 1-1.5 cm.
Roll the eggplant into a roll.
By the way, this eggplant appetizer is quite suitable for a holiday table!
We do the same with the rest of the blanks. We act quickly!
An appetizer of eggplant rolls or mother-in-law's tongue is usually served cooled (preferably from the refrigerator).
AUGPLANT APPETIZER WITH TOMATOES AND GARLIC
The basis for this eggplant dish will be the following ingredients:
- Eggplant
- Tomato
- Garlic
- Parsley or dill
- Mayonnaise
- Chicken egg
- Breadcrumbs
- Ground coriander
- Salt
- Vegetable oil
I would like to point out right away that in in this case I used ground crackers for breading, although I usually used wheat flour. So you can try it this way and that and make your choice which option you like best.
Your guests will definitely love this eggplant appetizer for your holiday table!
RECIPE
Eggplant appetizer with tomatoes and garlic
Let's begin our actions by preparing all the ingredients to participate in the process. Wash the eggplants, dry them and cut them into slices about 1 cm thick.
We choose a tomato with a diameter similar to an eggplant circle. Using a sharp knife, cut into thin rings.
The number of tomato rings should be equal to half the number of eggplant rings.
Break the chicken egg into a deep bowl, add salt and beat well.
IN breadcrumbs or add wheat flour ground coriander(you can use another aromatic herb), mix.
In a separate small bowl, combine mayonnaise with finely chopped parsley and garlic squeezed through a press (adjust the quantity to your own taste). If you want the eggplant appetizer with tomatoes and garlic to be quite spicy, add more. But don't overdo it! Everything should be in moderation! Otherwise, the planned delicious eggplant appetizer will become inedible.
At this point the preparation is completed, and we proceed to frying. Dip the eggplant rings in the egg and then in the breading (you can do it again in the egg) and place them in a frying pan heated with vegetable oil.
Fry the eggplant on both sides until soft (check with a wooden skewer). The eggplants cook quite quickly, be careful not to burn.
Remove the finished rings from the frying pan and grease them while still hot with spicy mayonnaise sauce. Then place a tomato slice on top, lightly cover it again with sauce and cover with a second eggplant slice on top. Decorate the top with mayonnaise and herbs.
The eggplant appetizer with tomatoes and garlic should cool and steep before serving (preferably in the refrigerator).
With love for you Lyudmila.
Cold vegetable appetizers are popular in all cuisines of the world. Eggplant dishes are varied, yet easy to prepare and do not require any cooking experience.
Any housewife can prepare eggplant snacks. Delicious aromatic dishes You can cook it for a holiday table or make preparations for the winter and store the dish in a cool place.
Eggplants are cooked with tomatoes, garlic, herbs, mushrooms and cheese. There are many cooking methods - the dish is stewed, boiled, baked, fried and cooked quick snacks from unprocessed vegetables.
Marinated eggplant with garlic
This unusual dish for a snack. Can be prepared for a holiday or served as a main dish for lunch.
Cooking takes 20-30 minutes.
Ingredients:
- eggplants – 3 pcs;
- wine vinegar – 60-70 ml;
- water – 70 ml;
- cilantro;
- hot peppers;
- flour – 1 tbsp. l;
- salt to taste;
- honey - 3 tbsp. l;
- ground pepper to taste;
- garlic – 1 clove;
- vegetable oil – 4 tbsp. l.
Preparation:
- Cut the eggplant lengthwise, sprinkle the cut side with flour and fry in a frying pan until golden brown crust.
- Place the eggplants on a paper towel and remove excess oil.
- Mix vinegar, water and honey.
- Place the marinade on the fire and simmer over low heat for 5-6 minutes, stirring with a spatula.
- Chop the garlic and add to the marinade.
- Turn off the heat, cover the pan with a lid and leave to cool.
- Place the fried eggplants on a dish, season with salt and pepper, pour over the marinade and leave to marinate for several hours. Spray the eggplants with marinade periodically.
- When serving, garnish with chopped herbs.
Korean food lovers will love this quick appetizer dish. spicy cuisine. Can be prepared for holidays or served with a side dish for lunch.
Cooking takes 40-45 minutes.
Ingredients:
- eggplants – 650-700 g;
- Korean carrots – 100 g;
- white onion – 1 piece;
- vegetable oil – 4 tbsp. l;
- cilantro;
- white vinegar– 4 tbsp. l;
- salt – 1 tsp;
- hot peppers;
- sugar – 1 tbsp. l.
Preparation:
- Mix vinegar with salt and sugar.
- Heat the marinade until the salt and sugar dissolve.
- Cut the onion into half rings and pour in the marinade.
- Cut the eggplants in half lengthwise. Place the eggplants to boil in salted water. Boil for 10 minutes and drain in a colander.
- Peel the eggplants and cut into medium cubes.
- Mix with pickled onions. Add marinade.
- Mix eggplants with Korean carrots.
- Let the dish marinate for 15 minutes.
- Heat the vegetable oil in a water bath or in the microwave and add to the dish.
- Chop the cilantro.
- Add cilantro, hot pepper and mix the ingredients thoroughly.
Ingredients:
- eggplants – 2 pcs;
- cucumbers – 2 pcs;
- tomatoes – 2 pcs;
- garlic – 2 cloves;
- olives – 5-7 pcs;
- mayonnaise;
- vegetable oil;
- parsley;
- salt.
Preparation:
- Slice the eggplants at an angle into slices.
- Salt them in the cut, leave for 15 minutes and blot with a paper towel to remove any juice.
- Grease the eggplants with vegetable oil, place on a baking sheet and place in a preheated oven for 25 minutes. Bake at 180 degrees.
- Cut the cucumber into slices at an angle.
- Cut the tomatoes into circles.
- Cut the olives into slices.
- Place the eggplants on a dish, brush with mayonnaise, place a tomato on top and brush with mayonnaise again.
- Place the cucumber in the last layer, brush with mayonnaise and place a slice of olive on top.
- Garnish the dish with parsley leaves.
Another popular option. The dish is prepared quickly and easily.
Mother-in-law's eggplant appetizer can be prepared for a holiday table or served with a side dish for lunch or dinner.
Preparation takes 30 minutes.
Ingredients:
- eggplants – 2 pcs;
- mayonnaise to taste;
- sour cream cheese – 100 gr;
- tomato – 3 pcs;
- dill;
- salt;
- garlic – 1 clove;
- vegetable oil.
Preparation:
- Cut off the tails of the eggplants and cut them lengthwise into thin slices.
- Sprinkle salt on the eggplants and leave for 15 minutes.
- Fry in a frying pan on both sides.
- Place the eggplants on a paper towel and remove excess fat.
- Finely chop the garlic or pass it through a press and mix with mayonnaise.
- Coat each eggplant with mayonnaise.
- Grate the cheese on a fine grater and sprinkle on a layer of mayonnaise.
- Cut the tomato into slices.
- Place a tomato slice on the edge of the eggplant slice and roll it up.
- Cut off the tops of the dill and garnish the finished dish.
Eggplant with garlic and cheese
It's very tasty and flavorful snack on every day. You can serve eggplant with cheese and garlic with any side dish. The dish can be prepared for holidays and parties.
Preparation takes 35 minutes.
Ingredients:
- hard cheese – 100 g;
- eggplant – 1 piece;
- mayonnaise;
- vegetable oil;
- garlic – 2 cloves.
Preparation:
- Cut off the stem of the eggplant and slice lengthwise.
- Grate the cheese.
- Chop the garlic with a knife and a press.
- Fry the eggplants on both sides until golden brown.
- Pat the eggplant dry with a paper towel.
- Mix mayonnaise, garlic and cheese.
- Stir the cheese mixture until the garlic and cheese are evenly combined.
- Place a spoonful of filling on one side of the eggplant and roll it into a roll.
Eggplant appetizer with walnuts and garlic
This is a filling and high-calorie snack for every day. Harmonious combination components and unusual taste They will make the dish a decoration for any table. Can be prepared for any holiday or served for everyday lunch with any side dish.
Ingredients:
- walnut – 0.5 cups;
- eggplants – 2 pcs;
- parsley;
- dill;
- garlic – 2 cloves;
- vegetable oil;
- salt.
Preparation:
- Cut off the tails of the eggplants and cut into slices lengthwise.
- Salt the eggplants and let them sit and release the juice for 15 minutes.
- Blot the liquid with a towel.
- Fry the eggplants on both sides in vegetable oil.
- Beat nuts and herbs in a blender. Add salt to taste and stir.
- Place a spoonful of filling on the eggplant and roll it up.
- When serving, garnish with parsley leaves.
Greek-style eggplant and tomato appetizer
This is a simple but unusual tasting appetizer made from eggplant with tomatoes and garlic. The dish can be served on its own or as a side dish. meat dish. Can be cooked on casual table or a festive feast.
Preparation takes 40 minutes.
Preparation:
- Cut the eggplant into slices.
- Dissolve salt in water and pour over eggplants to remove bitterness.
- Finely chop the tomatoes.
- Finely chop the greens.
- Finely chop the garlic with a knife.
- Dip the eggplants in flour.
- Fry until golden brown on both sides.
- Place tomatoes, garlic and herbs in a frying pan. Add salt and spices. Simmer the tomatoes in a frying pan over low heat until tender.
- Place the eggplants on a plate and top each with a spoonful of tomato sauce.
- When serving, garnish with herbs.
Eggplant crumble for appetizer
This unusual recipe white eggplant appetizers. Fast original dish can be served for lunch or dinner or placed on a holiday table.
Preparing the crumble takes 30 minutes.
Ingredients:
- feta cheese – 150 gr;
- hard cheese – 30 g;
- white eggplant – 3 pcs;
- tomato – 3 pcs;
- butter – 3 tbsp. l;
- vegetable oil;
- flour;
- salt and pepper to taste.
Preparation:
- Cut the eggplants in half lengthwise.
- Carefully cut out the inside, forming “boats”.
- Grease the inside of each eggplant with vegetable oil.
- Cut the tomatoes into cubes.
- Cut the eggplant pulp into pieces and mix with the tomatoes.
- Add salt and pepper, stir.
- Place the filling in the pan and fry until done.
- Cut the feta into cubes.
- Grate the butter and mix with flour.
- Grate the hard cheese on a fine grater and add to the butter.
- Mix the ingredients.
- Place in eggplant vegetable mixture. Place feta cheese on top.
- Place cheese crumbles at the very top.
- Place everything on a baking sheet and bake at 180 degrees for 20 minutes.
- Sprinkle the finished crumble with chopped herbs.
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