Eggplant recipes are quick and easy. Eggplant appetizer with mint

Despite the demand for popular multi-colored fruits, we often think about how to prepare eggplants so that the dish is not trivial, but delights with the novelty of tastes and the beauty of its appearance. The presented recipes for dishes meet all the requirements of high culinary art.

This original dish, whose name immediately reveals its French origin, is easy to prepare at home.

Product composition:

young eggplants - 2 pcs.;
tomatoes - 5 pcs.;
vegetable oil - 50 g;
a pinch of regular sugar;
onions and bell peppers - 2 pcs.;
We select the amount of herbs and garlic as desired.

Cooking method:

Before deciding what can be cooked from eggplants, Let's take note of the first rule - we only buy blue ones that are not overripe. Such fruits do not have bitterness and pronounced tart “shades”.
Wash the vegetables, dry them with napkins, cut into circles up to 0.8 cm thick. Divide large slices into halves.
Chop the peppers and onions into rings, tomatoes into thin slices. Place the ingredients in a saucepan in layers and lightly salt each row. First we place the onion, then the pepper, then the blue pieces. We finish decorating the food with slices of chopped tomatoes.
Sprinkle the food with a pinch of sugar, add 3 chopped cloves of garlic and chopped herbs. Drizzle with aromatic oil and simmer covered for 40 minutes.

Periodically shake the dishes slightly, but under no circumstances mix its contents. This is a must for preparing a French dish!

Blue in Korean

Let's move on to Asian cuisine, which is distinguished by its ancient traditions and culinary features.

Required components:

sweet carrots - 1 kg;
eggplants - 3 pcs.;
lean (sunflower or olive) oil - 100 g;
soy sauce - 20 g;
vinegar - 30 g;
garlic cloves - 7 pcs.;
regular sugar - 50 g;
salt - 10 g;

Cooking process:

Cut clean eggplants into strips, add salt, and leave for 3 hours.
We take out a special grater for preparing carrots in Korean, grate the sweet root vegetable, and place it in a convenient bowl.
Squeeze the little blue ones from the released liquid, add them to the bowl along with chopped garlic, salt, sprinkle with white sugar.
Heat the vegetable oil in a frying pan and add the desired amount of hot pepper. Pour the spicy mixture over the vegetables, mix thoroughly, and place in the refrigerator for several hours.

Korean eggplant is an amazingly tasty spicy appetizer that accompanies a variety of meat and other dishes.

Stew with zucchini and tomatoes

List of ingredients:

large eggplants - 2 pcs.;
zucchini - 1 pc.;
tomatoes - 3 pcs.;
bell pepper (red);
Chile;
carrots - 2 pcs.;
oil (sunflower or olive) - 200 g;
salt, herbs.

Cooking technology:

Wash the little blue ones, cut off the skin, divide them into quarters up to 2 cm thick. Heat the oil in a frying pan, fry the fruits until brown. Constantly stir the mixture and add fat if necessary.
Place the diced zucchini in a separate bowl with butter. When the pieces turn pink, add onion chopped into half rings, grated carrots, chopped strips of peeled pepper. We continue heating the food until cooked, at the end add chopped tomatoes, chopped garlic, chopped chili, Provençal herbs, and your favorite herbs.
Combine the ingredients in one frying pan, add salt and pepper, mix thoroughly, simmer for 3 minutes.

Eggplant with tomatoes is especially good the next day.

Moussaka with eggplant and minced meat

Greek cuisine attracts many lovers of hearty and tasty food. Just the sight of a deliciously prepared dish hits you on the spot, and your hand involuntarily reaches for the fork.

Required Products:

cheese - 200 g;
minced veal - 400 g;
tomatoes and onions - 2 pcs.;
eggplants - 2 pcs.;
egg;
butter - 40 g;
flour - 50 g;
whole milk - 500 ml;
vegetable oil;
wine (white dry) - 180 ml;
garlic (2 cloves), herbs and spices (nutmeg, paprika, herbs de Provence).

Preparing moussaka:

Cut the eggplants into long thin (up to 5 mm) slices. If there is any doubt about the presence of bitterness in the berries, put the product in a bowl and sprinkle with salt. We leave the “structure” under pressure for an hour, then drain the water. A proven way to eliminate solanine.
Fry the blue slices one by one until golden brown.
Sauté the onion, chopped into half rings, in a frying pan with butter. When the vegetable becomes soft, lay out the minced meat, add salt, pepper, prepared herbs and spices.
Mix everything well, fry until the meat component is ready, then pour in the wine, simmer the food for a quarter of an hour, covered.
Next, let's start preparing the bechamel sauce. In a separate frying pan, melt fresh butter and sift through the flour. Use a spoon to break up all the lumps and add whole milk. Bring the mixture to a boil, add the egg, add a third of the grated cheese. Heat the mixture for 3 minutes, turn off the heat.
In a rectangular form, overlap some of the fried eggplants, a layer of minced meat, and the rest of the blue plates. Pour bechamel sauce over the food and sprinkle with cheese shavings. Bake the food for 30 minutes at 190°C.

You can prepare moussaka with eggplant and minced meat in different variations. For example, make it more spicy or design it with a soft and delicate taste.

Simmer with garlic

Ingredients:

blue ones - 2 pcs.;
sweet pepper, onion;
tomatoes - 3 pcs.;
garlic cloves - 5 pcs.;
vegetable oil;
salt, spices, pepper.

Preparation:

Saute the diced onion in a frying pan with oil. After 5 minutes, add the pepper chopped into strips, heat until the vegetables are ready, and transfer to a plate.
Peel the eggplants, divide into slices, fry until crusty, lay out pieces of tomatoes without skin. When the tomatoes release their juice, add the onions and peppers.
Mix the ingredients, simmer covered for 15 minutes, then add herbs, spices and herbs. Next, cook with garlic, finely chopping the hot cloves.

Amazingly delicious food! Onions and peppers provided the minced meat with juicy qualities, and the wine gave the dish an exquisitely spicy note.

Eggplant caviar recipe

An original way to healthy prepare blueberries with a wonderful campfire smell.

Grocery list:

eggplants - 4 pcs.;
bulbs - 2 pcs.;
tomatoes - 4 pcs.;
vegetable oil - 20 g;
garlic cloves - 3 pcs.;
bay leaves, cilantro, parsley, basil.

Step-by-step preparation:

The highlight of caviar is the obligatory processing of the blue ones with an open fire, which can be done not only on a fire or grill, but also at home. Turn on the burner, place the berry directly into a strong flame so that the eggplant is on fire and appears to be smoky (soaked in smoke).
At the end of the “hot” procedure, the peel of the fruit will become charred and easily peeled off. Place the processed blueberries in cold water and continue baking the remaining berries.
Peel the cooled eggplants, cut them in half lengthwise, then divide them into large pieces, ensuring the distinct taste of each component.
Chop the onion into cubes, heat in oil until soft, add peeled tomato slices. Simmer for 10 minutes, then add pieces of blueberries, chopped garlic, salt, and hot pepper. Don't forget to mix the composition.
Cook the ingredients for 10 minutes, remove the pan from the heat, add the chopped herbs and 2 laurel leaves.

Serve eggplant caviar after half an hour, enjoying the light smell of smoke, the aroma of herbs and spices. Our home “bonfire” turned out to be simply miraculous!

Boats with chicken fillet in the oven

Required Products:

hard cheese - 300 g;
chicken fillet - 500 g;
eggplants - 3 pcs.;
onion and carrot;
rice - 90 g;
fresh sour cream - 100 g;
cheese (any hard variety) - 50 g;
vegetable oil;
salt pepper.

Cooking:

Boil rice and fillet in separate containers. Salt the water a little.
Wash the eggplants, cut off the ends, and divide the fruits into two halves. Blanch the products for 5 minutes in slightly salted water, then remove from the liquid. We extract the pulp from the cooled blue ones, forming peculiar boats from the crusts.
Fry finely chopped onion in oil, add separated vegetable pulp, grated carrots, rice, and diced chicken. Salt and pepper, mix well.
Fill the boats with poultry fillet filling, place on a baking sheet, pour over sour cream, and place in the oven for half an hour (180 °C). 5 minutes before the end of baking, sprinkle the food with grated cheese.

Eggplant in the oven is a win-win option for quickly preparing a tasty and very presentable dish.

How to cook dried eggplants?

In Mediterranean countries, the preparation of blueberries by drying has long been appreciated.

With proper processing, almost all useful components are preserved in eggplants.

Air drying:

Wash the eggplants well, pat dry with napkins, cut into cubes, and lay out in a layer on white paper. For the correct cooking technology, select a warm, dark place. Dry for up to 6 days, turning the slices periodically. Cover the food with gauze to protect it from flies and insects.
We string whole fruits, cubes or halves of eggplants onto a strong thread, tying the ends to supports located in a ventilated area. At home, this could be a balcony or loggia. To prevent the sun's rays from falling on the bundle, we cover the raw materials with sheets of paper or newspaper. Let it dry for about a week.
Eggplants can be prepared for the winter in the oven. To do this, cut the fruits into the desired shape (cubes, strips, halves) or use them whole. Place the pieces in an even layer on a baking sheet and place in the oven at 160°C. Leave the door open. Cooking time - from 3 to 6 hours.
Cooking in an electric dryer gives good results. We cut the prepared vegetables into any shape with a piece thickness of up to 2 cm. The device instructions indicate the required weight of the loaded tray, temperature and processing time.

Since dried eggplants lose a lot of weight, they should be soaked in hot water before eating. For stews, borscht or soups, this procedure is not necessary. Some dishes (dough food) generally do not accept proximity to “exhausted” little blue ones. Let's be careful!

Rolls with tomatoes and cheese

List of ingredients:

Feta cheese - 300 g;
sour cream - 80 g;
garlic cloves - 2 pcs.;
eggplants - 2 pcs.;
tomatoes - 2 pcs.;
vegetable oil;
salt, herbs.

Cooking method:

Cut the blue ones into long layers up to 0.5 cm thick. Sprinkle the slices with coarse salt, leave in this state for half an hour, then wash and dry.
Combine grated cheese with chopped herbs and chopped garlic.
Fry both sides of the eggplants until brown, place on paper for half a minute to leave excess fat on it.
Grease the cooled plates with the prepared cheese mixture. Place a tomato slice on one end of each layer and carefully roll the eggplant rolls.

Place the prepared dish on a plate and serve with sprigs of fresh herbs.

Blue ones in Chinese batter

Looking at how masterfully the masters of the Celestial Empire bring food to perfection in a matter of seconds, there is a great desire to repeat this “shamanism” at home.

Product composition:

vegetable oil;
egg white - 2 pcs.;
eggplants - 2 pcs.;
starch - 300 g;
ice water - 60 g.

Cooking method:

We remove the bitterness from the blue ones, divide them into small slices . Chinese cuisine is known for its very miniature way of cutting food.
Place the white separated from the yolk into a bowl, add starch (potato or corn), and mix the ingredients with a whisk. Pour in a spoonful of ice water, heat the mixture until it reaches a homogeneous consistency, similar to thick homemade sour cream.
Dip the eggplants into the prepared batter, mix, dipping each piece of berries into the starch mixture.
Heat the oil in a deep fryer and fry the fruit parts for two minutes on all sides. We remove the blue ones from the fat, place them on paper, then on a plate, decorating with greens.

Any dish on the Chinese table symbolizes prosperity. Let this hot food acquire similar significance for us.

Appetizer "Mother-in-law's tongue" made from eggplant

Let's hope that the name of the dish was invented by a grateful son-in-law who appreciated the culinary abilities of his beloved mother-in-law.

Required Products:

eggplant;
cheese - 20 g;
garlic cloves - 2 pcs.;
tomato;
oil (sunflower or olive);
mayonnaise - 30 g;
salt, pepper, herbs.

Preparing the snack:

We divide the clean blue ones into long strips up to 5 mm wide. Fry the slices until brightly browned, place on napkins, then on a plate. To prevent eggplants from absorbing a lot of fat during cooking, first scald them with boiling water..
Combine mayonnaise, chopped garlic, chopped herbs, and grated cheese in a bowl. Mix the mixture thoroughly and coat each layer of eggplant with thick sauce.

The resulting appetizer can be decorated using the proposed method, garnished with thin slices of tomatoes. Many people roll the products into rolls, “shortening” the “Mother-in-law’s tongue” in this way.

Casserole with potatoes and meat

A very satisfying dish that both adults and kids love.

List of components:

potatoes, eggplants, onions - 2 pcs.;
eggs - 3 pcs.;
homemade minced meat - 1 kg;
butter - 120 g;
shavings of grated cheese - 120 g;
tomatoes - 150 g;
garlic cloves - 5 pcs.;
mayonnaise - 100 g;
flour - 60 g;
salt, spices, Provençal herbs.

Cooking method:

Add chopped garlic, chopped onion, salt and pepper to the minced meat. Mix the resulting mass thoroughly.
Peel the potatoes and eggplants. We divide the root vegetables into thin round slices, cut the blue ones in the same shape with a plate thickness of up to 5 mm.
Mix mayonnaise with chopped garlic.
Scatter pieces of butter along the bottom of a deep pan and lay out a row of potatoes. Lightly salt and pepper the food, sprinkle with Provençal herbs, and “draw” a network of garlic mayonnaise. Next, we form a layer of blueberries with spices and herbs, then place the minced meat, seasoning it with salt, pepper, and Provençal mixture.
We repeat the sequence of layers using all products. We complete the assembly of the dish with tomato slices and a lattice of mayonnaise. Place the food in the oven for 20 minutes (200°C).

At the end of cooking, sprinkle the casserole with grated cheese, finishing the process after the formation of your favorite golden crust.

Eggplant baked in foil

The unusual taste of the original dish will make us fans of it!

Required ingredients:

almonds - 30 g;
ginger root - 25 g;
eggplants - 2 pcs.;
olive oil;
half a lemon, salt, pepper.

Preparation:

We cut clean blue ones into circles up to 1 cm thick. If there are signs of bitterness, sprinkle with salt and leave for half an hour under pressure.
Grind the almonds into crumbs, put them in a bowl, squeeze out the lemon juice, add finely grated ginger root, salt and pepper. Mix the fragrant mixture well.
We cover the pan with foil, treat it with oil, and lay out the eggplant slices. Pour the prepared sauce over the food and wrap it in metal paper, ends up.

Bake for 30 minutes at 190°C. Serve the eggplants with the spicy sauce.

Delicious cutlets in a frying pan

The amazing “union” concluded between the blue ones and minced meat is capable of creating real culinary miracles.

Grocery list:

egg;
bulb;
eggplant;
homemade minced meat - 400 g;
vegetable oil;
salt pepper.

Step-by-step preparation:

We make the meat composition from any desired component - beef, pork, poultry fillet. We use only high quality ingredients.
Saute finely chopped onion, add eggplant, peeled and cut into small cubes.
Simmer the food until soft, then combine with twisted meat, salt, pepper and egg. Mix the resulting mass thoroughly.
Heat vegetable oil in a frying pan, form round pieces, fry both sides until golden brown.

Ingredients:

eggplant;
tomato;
chicken fillet - 300 g;
boiled pasta (pasta to taste);
sweet paprika - 1 tbsp. l.;
cream (35% fat) - 60 ml;
soy sauce - 30 g;
flour - 60 g;
chicken seasoning - 30 g;
garlic cloves - 2 pcs.;
vegetable oil;
parsley, hot pepper.

Preparation:

Cut the poultry fillet into long thin strips and place in a frying pan with heated oil. Quickly fry the meat, constantly turning the strips. At the end, add chicken seasoning, salt, paprika, pepper.
Divide the eggplant into circles, then chop into thin strips and fry in oil until golden brown. Salt, pepper, season with paprika.
In a deep frying pan, combine pieces of blue vegetable, meat mixture, and thinly sliced tomato. Simmer the food, covered, until the tomato is soft.
Place chopped garlic and soy sauce into a bowl, add fresh cream, chopped parsley, stir the mixture well.
Pour the aromatic mixture over the cooked spaghetti, providing it with the entire mass of pasta.

By adjusting the amount of spices and seasonings used, we get pasta with vegetables and chicken breast in the desired culinary interpretation.

Little blue ones in tomatoes for the winter

The question of how to deliciously cook eggplants for future use is important for every caring housewife. Compared to store-bought canned goods, the high quality of homemade products is beyond any competition.

Required Products:

small young eggplants - 3 kg;
sweet pepper - 500 g;
garlic - 2 heads;
laurel leaves - 2 pcs.;
tomatoes (soft and overripe) - 3 kg;
vegetable oil - 500 ml;
regular sugar, vinegar - 200 g each;
peppercorns - 10 pcs.

Step-by-step preparation:

Grind clean tomatoes in a home food processor, then cook over low heat for 5 minutes.
We remove seeds from sweet peppers and peeled garlic cloves. We pass the products through a meat grinder and place them in a boiling tomato. Add laurel leaves, white sugar, vinegar (9%), vegetable oil, peppercorns. Boil the composition for 10 minutes after the start of a new boil.
We remove the “tails” from the eggplants, cut the berries into circles, then into quarters up to 0.5 cm thick. Place the fruits in a saucepan with tomatoes and eggplants. We boil the products for another half hour, after which we put them in sterilized jars and carefully roll up the containers.

Blue ones in tomato for the winter are a universal product used as an excellent snack, an excellent component for first and second courses.

When the season for harvesting fruits and vegetables arrives, thrifty housewives literally “fill” their freezers with their favorite products. At the same time, questions often arise about how to properly manage valuable supplies.

The main requirements for using frozen eggplants:

We always remove from the freezer as many blue ones as necessary for preparing the dish. Repeated freezing deprives the berry of its nutritional and taste qualities.
Having determined the required number of eggplants, leave them in the refrigerator overnight, placing them on the bottom shelf.
Thawed products planned for preparing main courses or various snacks must be dried, removing excess liquid.

Eggplant salad

Ingredients:

boiled eggs - 3 pcs.;
onion feather - bunch;
mayonnaise - 300 g;
frozen blue ones - 500 g;
vegetable oil.

Cooking:

Defrost the eggplants, blot them with napkins, put them in a frying pan with vegetable fat, add salt, and fry until tender.
Combine the cooled vegetables with grated eggs and chopped onion. Season the salad with salt and mayonnaise, mix the mixture well.

Frozen eggplants can be used quite successfully in recipes such as “Homemade Eggplant Sauté” or “Zucchini and Tomato Stew.”

Include healthy vegetables and fruits in your daily diet more often, which will help maintain beauty and health.

This well-known vegetable is popularly called “little blue”. This is only partly correct. Since a ripe vegetable can be light purple or dark purple in color. And even white. But the most delicious ones are blue-black. Let's talk today about how to cook eggplants in a frying pan.

Do you know that there are secrets to cooking this vegetable? Despite the simplicity of the dishes, to really turn out tasty, they need to be prepared correctly. Let's figure out together how much to fry and what is the benefit of them. Of course, I will share with you the most delicious recipes.

It is better not to eat them when they are overripe. You should also not eat them raw. They contain a dangerous substance - solanine. This is a poisonous glycoalkaloid found in plants of the nightshade family. Poisoning leads to nausea, diarrhea, vomiting, and shortness of breath may occur. During heat treatment, the substance is practically destroyed. Still, it’s better not to take risks.

If you read recipes from around the world, this vegetable is found almost everywhere. It can be boiled, grilled, baked, fried. Make caviar or salad out of it. A vegetable can be an independent dish, or it can become a side dish for meat.

Before cooking, it is recommended to soak them in water with salt to prevent them from becoming bitter. But as practice shows, now they sell varieties that are not bitter at all. Still, I recommend soaking the fruits. The thing is that when frying, the vegetable absorbs a lot of oil. It's delicious, of course, but oh, it's not healthy.

If you soak vegetable pieces for a short time in salted water, they will then absorb quite a lot of oil. Fry in a ceramic or Teflon frying pan with a couple of drops of oil. The result will be a very dietary dish.

How to fry eggplants in a frying pan

For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimal thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.

Fry the vegetable on both sides. Different recipes may have different cooking times. On average, circles or sheets are fried for 5-7 minutes on each side. If these are cubes, frying takes up to 10 minutes. Simmer the vegetables a little longer – 15 minutes.

How long to fry with garlic

In the simplest recipe, eggplants are fried with garlic. To do this, they are cut into circles. Squeeze the garlic onto the vegetable and grease all the slices well. Dip the circles on both sides in flour. Do not cut off the skin. This way they will keep their shape well. If you cut off the skin, the vegetable will quickly turn into mush and is more suitable for caviar.

You need to place the circles in well-heated oil in a frying pan. Fry the vegetable on each side for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may increase slightly. When the dish is ready, you can sprinkle parsley on top if desired.

How long to simmer eggplants in a frying pan

If you are going to simmer with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes release a lot of liquid and we need it to evaporate. Eggplants are cut into slices and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Place vegetables on a hot frying pan. Add garlic. Be sure to cover the vegetable mixture with a lid.

Simmer over medium heat, stirring the vegetables every 5 minutes. In general, you will need a quarter of an hour to prepare. At the end of cooking, open the lid and simmer the vegetables without it for a couple of minutes.

Eggplant in batter

Vegetables are cooked with an egg, or rather with its protein. This is our batter. The fruits are peeled, cut into slices, salted and peppered. Beat the whites with flour and seasonings. Heat the frying pan and add oil. A circle of vegetable is dipped in batter and fried for 7 minutes on each side.

Delicious eggplants with garlic and mayonnaise

For this dish we will need:

a couple of eggplants;
several cloves of garlic;
150 g mayonnaise;
a glass of flour;
salt to taste;
150-180 g vegetable oil.

Cut the vegetable into 0.7-1cm slices. Place in a bowl and salt well. It will release the juice and the bitterness will go away. Well, as I said, it will absorb less oil when frying. Then add half a glass of water to them to rinse them of excess salt. Drain the water and place the vegetables on a paper towel.

Dip each circle in flour, then place in a hot frying pan. You need to fry for 2-4 minutes on each side. Focus on the readiness of the product. A golden crust should appear.

Squeeze the garlic through a press and mix with mayonnaise. Grease the cooled circles with mayonnaise and place another slice of vegetable on top. Place eggplants with mayonnaise on a round dish and garnish with parsley. They should be served chilled.

Recipe with garlic and tomatoes

This simple but very tasty dish is used as a cold appetizer. For one large plate we will need a large eggplant and a couple of medium tomatoes. A few cloves of garlic, vegetable oil and salt to taste. We will use parsley for decoration.

Eggplants need to be washed and cut into slices slightly thinner than 1 cm. It is better to take tomatoes that are firm and not overripe. This way they will retain their shape during frying. They are also cut into slices.

Heat the frying pan well, pour oil and fry each vegetable on both sides. There is no need to overcook, the crust should be golden. First place the eggplants on the dish and the tomatoes on top. Add salt, squeeze the garlic onto the tomatoes, distribute evenly over all the circles. Then finely chop the parsley and sprinkle over the entire dish. Place in the refrigerator for at least an hour. After this you can serve :)

Eggplants with meat in a frying pan

This dish is prepared quickly because chicken is used. In combination with onions and garlic it turns out very aromatic and tasty. To prepare, take:

half a kilo of minced chicken (you can make it yourself);
1 onion;
2 pieces of eggplant;
150 g vegetable oil;
seasonings and salt to taste;
3 tbsp. flour;
3 eggs;
3-4 cloves of garlic.

The fruits should be cut diagonally to 0.7 mm. Place them in salt water for 15-20 minutes. During this time, grind in a blender or finely chop the garlic and onion. Add it to the minced chicken along with one egg. Salt and pepper to taste.

Beat the remaining two eggs in a bowl with a whisk; we need them for the batter. Place flour on a plate. Remove the eggplants from the salty solution, rinse and dry with a paper towel. Place minced chicken in small portions on plates. Dredge them with the meat in flour, then dip them in the eggs. Place in the frying pan, meat side down. Fry on each side until done.

This is a separate dish. If desired, the finished slices can be sprinkled with herbs. Bon appetit!

Chinese eggplant dish

To prepare, take 4-5 large eggplants. Several large potatoes. A couple of sweet green peppers, a few cloves of garlic, soy sauce. Salt to taste, 100 g starch and soybean oil. If this is not the case, you can fry it on a vegetable stove.

Vegetables need to be peeled and cut into large pieces. If it is large you should get about 8 pieces. Cut the potatoes into circles and the pepper into 2 cm squares. The starch should be diluted with water, approximately 180 ml.

First, fry the potatoes to get a crispy crust. Remove it and place the eggplants in the same oil. When they become soft add fried potatoes. Pour soy sauce and diluted starch over everything. Mix the ingredients. The starch sauce should become viscous and transparent.

As soon as this happens, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.

I found a video for you on how to make rolls with nut filling. For those who are preparing them for the first time, this illustrative example will be useful.

Useful properties and calorie content

I love these vegetables for their taste and low calorie content. A raw vegetable has only 24 calories per 100 g. But when frying, they absorb oil and the calorie content increases to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course, the lowest calorie options are boiled, grilled and baked. That is why it is actively used in dietary dishes.

Eating eggplant regularly can help lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. It also participates in water metabolism.

The fruits are also useful because they remove uric acid salts. Therefore, they are included in the diet of heart patients and gout patients. It is also useful for constipation, diseased liver, and kidneys. Regulate lipid metabolism, water-salt balance. They are indicated for those who suffer from edema and if there are digestive problems.

Cook with pleasure! Don't forget to subscribe to updates, join me on social networks. Until we meet again, bye everyone.

Hello, dear readers!

Many housewives consider eggplant to be a finicky fruit and try to avoid it in their kitchen. They often taste bitter, turn black, or become excessively greasy after frying. Everything is just like that. But all these troubles can be avoided if you prepare them correctly.

Today I will tell you what I do most often with eggplants. We will look at the secrets of proper cooking and life hacks in this article. All the recipes are simple, and the dishes turn out very tasty. Check it out for yourself!

In the fall, when there are a lot of eggplants, you can make preparations for the winter. It's very tasty and healthy. But it’s much more useful to stock up on a real storehouse of fresh vitamins on the eve of spring. Therefore, after harvesting, eggplant heaven begins.

The main thing to remember is that eggplants may taste bitter in a dish if they were harvested late. To avoid this, crumble them properly, sprinkle them with salt and leave for 20 minutes until moisture releases. Then the liquid needs to be drained and the eggplants washed.

So, what do I most often cook with eggplant?

Vegetable stew

This treat sells like hot cakes. Mine simply adore it, and I also love this dish because it is very quick to prepare.

To do this, I take an equal amount of vegetables (eggplant, tomatoes, sweet peppers of different colors), a little onion and garlic, fresh greenery and seasonings.

I use the quantity of ingredients by eye, based on the scale of the meal. In addition, as main products I can take various vegetables that come to hand. You can, for example, use zucchini, or you don’t have to use it.

I thoroughly wash all the vegetables, peel them (if the eggplant is young, you can leave the skin on) and chop them into cubes.

I pour a little oil into a large Dutch oven (just a little) and lay out the ingredients. I add a couple of spoons of tomato paste (optional).

Add salt, pepper and seasonings and simmer, stirring occasionally, until cooked.

The aroma spreads throughout the kitchen instantly and by the time the dish is served, family members are already salivating. It turns out very tasty, and most importantly healthy. Try it!

Fried eggplants with garlic and cheese

The combination of this vegetable, garlic and cheese is a delicious taste and aroma. Those who know will understand. To fry eggplants you only need a few ripe fruits, 3-4 cloves of garlic, mayonnaise and cheese.

Fry eggplant slices in oil.

Many people do not dare to work with eggplants because after frying they become very greasy. This is not only unpleasant, but also harmful to health. Therefore, I recommend using egg batter. This layer will help “clog” the pores of the pulp and it will stop absorbing oil like a sponge.

Another way to avoid this is to grease the rounds with oil before placing them in the pan, while frying them in a dry Dutch oven.

If your circles are still saturated with too much oil, then place them on a paper towel after frying.

Place 2-3 tablespoons of mayonnaise in a small bowl, add 100-150 grams of grated cheese and crush the garlic. You can add salt, but I don't do it.

If you have a couple of tomatoes, that's great. Tomato slices can also be placed on the eggplant.

Grease each circle with cheese spread; you can put a slice of tomato on top, if desired.

You can decorate it however you like, in your favorite way. The appetizer is very tasty and never lingers on the table for long.

Warm eggplant salad

Ingredients:

3 eggplants;
2 tomatoes;
1 red and 1 yellow bell pepper;
1 onion;
4-5 cloves of garlic;
salt, granulated sugar and pepper to taste;
a little oil for frying;
half a bunch of dill and parsley.

Rinse the vegetables, treat the eggplant with salt to release bitterness.

Chop all ingredients into squares. Fry the onion with a little sugar until golden.

Then add eggplants and peppers to it. Salt and sprinkle with pepper. Simmer over low heat until soft.

Place the mixture on a paper towel to remove excess liquid.

Place the stewed vegetables in a salad bowl, add the tomato cubes and mix thoroughly.

Can be served either warm or chilled. It will be delicious either way!

Eggplant with tomatoes and cheese

Eggplants with cheese and tomatoes are a classic in any kitchen during the harvest season. You can prepare this appetizer in a matter of minutes, and it flies off the table very quickly, no matter how much you cook it. Today we will look at a very interesting and original idea for preparing this dish.

Ingredients:

4 tomatoes;
2 ripe eggplants;
150 grams of hard cheese;
salt;
olive or sunflower oil.

Cut the eggplants into thin layers lengthwise, without cutting all the way through.

It turns out to be a kind of accordion, in the spaces of which we will put tomatoes and cheese. Cut the tomatoes into slices.

Cut the cheese into thin slices.

If the cheese is unsalted, then it is better to add salt to the accordion. If you choose a salty type of cheese, then it is better not to do this.

Preheat the oven to 180 degrees. While it's heating, place the eggplant fan in a greased pan. Insert 1 mug of tomato and 1 slice of cheese into the spaces.

You can also add any greenery. Place in the oven for 30-40 minutes.

This is such beauty and deliciousness. Bon appetit!

Eggplant rolls with different fillings

Rolls are a very winning option as a snack for any occasion. They are very easy to prepare, and you can choose any filling. Now we will look at how to prepare the base for the rolls and several options for delicious fillings.

So, let's prepare the rolls.

For this you will need 2-3 eggplants, salt and oil for frying. Wash the vegetable, remove the tail and cut into slices along the growth of the fruit.

Soak them in salt water for half an hour and then dry them on a cloth.

In a frying pan with oil, fry them on both sides and leave on a paper towel to cool and remove excess fat.

The preparation of the eggplant base for the rolls is complete. Now let's move on to the choice of fillings.

Let's consider several options:

Mushrooms and cheese.

You will need:

350 grams of fresh champignons;
1 onion;
150 grams of semi-hard cheese;
sunflower oil;
salt and black pepper.

Cut the mushrooms into cubes and fry in a small amount of oil. After 10 minutes, add onion cubes, salt and pepper. Bring to readiness, remove from heat.

Immediately add the grated cheese and mix again. The appetizer for the rolls is ready.

Nuts and cottage cheese

100 grams of chopped walnuts;
150 grams of medium-fat cottage cheese (it should be pasty);
a little greenery;
2 cloves of garlic;
2 tablespoons of mayonnaise;
salt and pepper.

Grind the nuts in a blender. Add cottage cheese, mayonnaise, chopped garlic and chopped herbs to the same blender bowl. Turn on the blender and blend for a minute until it forms a paste.

These rolls turn out very tasty and piquant.

Ham and cheese

Necessary:

100 grams of ham;
100 grams of semi-hard cheese;
2 cloves of garlic;
2 tablespoons homemade mayonnaise;
some fresh basil or parsley.

Grate the cheese on a fine grater. The ham needs to be chopped very finely or passed through a meat grinder.

Grind the garlic in a garlic press. Combine all the presented products, season with mayonnaise and add finely chopped herbs. Mix everything thoroughly and the filling is ready.

After applying the mixture to the eggplant plate, place a piece of tomato and wrap the roll.

Eggplant salad for every day (Yummy!)

You have already realized that eggplant and cheese are excellent allies. So now I will share with you a recipe for a very tasty salad with these products. The deliciousness is simply unearthly! Try it!

All the ingredients are simple and accessible, and the dish turns out to be extremely tasty.

Ingredients needed for the salad:

2 medium eggplants;
4 small tomatoes;
2 processed cheeses;
4 cloves of garlic;

Wash the eggplants, peel them and cut them into cubes about 1*1 centimeter.

Now the cubes need to be salted, peppered and fried in a Dutch oven until cooked. The degree of readiness is determined by the softness and slight transparency of the vegetable.

Transfer the eggplants to a salad bowl. Cut the tomatoes into cubes the size of an eggplant. Add them to the same bowl.

Cut the cheese into exactly the same cubes. If the texture of the cheese is soft, then put it in the freezer for half an hour.

Now you need to grate the garlic into the salad and season with mayonnaise.

Stir and the delicious salad is ready.

Eggplants give us real scope for imagination. You can prepare a huge number of dishes from them. The main thing is to adhere to the rules for preparing them, which we discussed with you today.

Today there are hundreds of eggplant recipes. We looked at the simplest and most delicious ones. Do you have a signature dish with eggplant? Share with us, because your experience and opinion is very important to us. See you soon!

How to fry eggplants in a frying pan

For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimal thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.

How long to fry with garlic

How long to simmer eggplants in a frying pan

Eggplant in batter

Delicious eggplants with garlic and mayonnaise

For this dish we will need:

a couple of eggplants;
several cloves of garlic;
150 g mayonnaise;
a glass of flour;
salt to taste;
150-180 g vegetable oil.

Dip each circle in flour, then place in a hot frying pan. You need to fry for 2-4 minutes on each side. Focus on the readiness of the product. A golden crust should appear.

Recipe with garlic and tomatoes

Eggplants with meat in a frying pan

This dish is prepared quickly because chicken is used. In combination with onions and garlic it turns out very aromatic and tasty. To prepare, take:

half a kilo of minced chicken (you can make it yourself);
1 onion;
2 pieces of eggplant;
150 g vegetable oil;
seasonings and salt to taste;
3 tbsp. flour;
3 eggs;
3-4 cloves of garlic.

This is a separate dish. If desired, the finished slices can be sprinkled with herbs. Bon appetit!

Chinese eggplant dish

As soon as this happens, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.

I found a video for you on how to make rolls with nut filling. For those who are preparing them for the first time, this illustrative example will be useful.

Useful properties and calorie content

Cook with pleasure! Don't forget to join me on social networks. Until we meet again, bye everyone.

From the point of view of nutritionists, fried blueberries are on the side of evil, somewhere between a bowl of Olivier and French fries. But this is only because they do not know how to cook them correctly! And don’t deny yourself the pleasure either! I will tell you how to fry eggplants in a frying pan simply, quickly and tasty, so that they practically do not absorb high-calorie and not entirely healthy oil. 4 useful tips and 3 proven recipes for preparing delicious blue ones.

How to fry eggplants so they don't burn and absorb a lot of oil

During frying, any vegetables absorb fat. But nightshades especially. The little blue pieces, like a sponge, absorb vegetable oil, which greatly increases the calorie content of the dish and, alas, does not add any usefulness to it. And if you add less fat, the vegetable will burn, it will turn out dry, tough, and tasteless. The good news is that there are a few tricks to avoid all these problems. At the same time, the blue ones will turn out tasty, fried, soft, with a golden brown crust on top.

An important stage of preparation is getting rid of the bitter taste. Before frying, sprinkle the sliced eggplants with coarse or medium-ground table salt. Stir. Let stand for 20-30 minutes. The vegetables will release juice, which will remove all the bitterness. To speed up the process, apply pressure. Rinse the blue ones. Squeeze. Dry with paper towels to remove moisture.
To ensure that eggplants absorb as little fat as possible when frying, do not pour oil directly into the pan. It’s better to add it to the blue ones (after adding salt, rinsing and squeezing). Mix with your hands so that the fat is evenly distributed throughout the vegetable pieces. Fry in a dry frying pan.
Another way to significantly reduce calorie content is to grease eggplant slices or a frying pan using a pastry brush or a special sprayer. A thin layer of fat will prevent the dish from burning, but will not greatly affect the total number of calories.
Good news for microwave oven owners. Bring the vegetable until half cooked in the microwave (5-7 minutes at about 900 W). It should release liquid and become saturated with it. And you can fry, using only 2-4 tablespoons of oil per kilogram of the main ingredient. Add fat (in small quantities) directly to the pan. The slices simply won’t absorb it because the pores will close. Please note that the blue ones need to be prepared first (see point No. 1). Don't have a microwave? Use a double boiler for these purposes.

Eggplant fried in slices - simple, quick and very tasty

Grocery list:

How to fry eggplant slices in a frying pan (step-by-step recipe with photos):

For frying, choose small vegetables. They usually have denser flesh, small, soft seeds, and relatively thin skin that does not need to be removed. Cut them into circles approximately 1-1.5 cm thick. Place in a bowl. Salt well. Stir. Leave it on the table.
Prepare a sauce based on mayonnaise and garlic. You can also add fresh chopped herbs (dill, parsley, basil, cilantro), dried herbs and spices. I advise you to prepare mayonnaise in, it’s simple, fast, tasty and natural. Chop the peeled garlic cloves with a knife or press them with a press. Stir. The sauce is ready.
This dark juice will stand out. Drain it. And rinse the blue circles thoroughly to remove any remaining salt. Squeeze. Prepare for frying as I wrote.
Place in a frying pan with a small amount of well-heated vegetable oil. Fry until golden brown over medium heat. It is not necessary to cover with a lid. Before frying, you can roll the eggplant rounds in flour or dip them in batter.
Turn over to the other side. Cook for a couple more minutes.
Remove excess oil from the surface with a paper napkin. Just blot the finished rounds.
Lay out like a tower, coating each layer with sauce. Or place the blue ones on a flat dish and spread a thin layer of mayonnaise and garlic on top. This appetizer can be supplemented with slices of fresh tomato.

Eggplants with vegetables, fried in pieces, oriental style

Ingredients:

Cooking method:

Cut young eggplants into cubes (circles, halves of circles, strips - as you like). Sprinkle with plenty of salt. Mix with your hands. Set aside for now.
Chop the onion into half rings. Fry until golden brown.
While the onion is frying, finely chop the garlic and hot pepper. Spicy lovers can take more fresh spices. We usually eat moderately savory dishes, so I removed the seeds from the chilies.
Prepare the filling. Mix soy sauce with tomato paste and sugar. Whisk until smooth. To make the sauce thicken faster during heat treatment, add a teaspoon (with the top) of potato starch.
Place the fried onion in a bowl. Fry the sweet peppers. Pre-clean it from seeds. Cut into strips.
Drain the liquid from the eggplants. Rinse them. Squeeze the moisture out of the vegetable slices. If desired, process them according to. Remove the finished pepper for frying onions. Place the eggplant slices in the pan. Fry in small portions until golden brown over medium heat. At the end of frying, add chopped spices. Cook for another minute.
Add the remaining vegetables to the frying pan. Pour in the tomato-soy sauce. Stir. Simmer on low for 5-7 minutes until the sauce thickens. Add salt if necessary. But keep in mind that soy sauce has a salty taste.
When serving, sprinkle with fresh herbs and sesame seeds.

Eggplants in a minced coat

Required:

Action plan:

Cut the blue ones into transverse slices, pointing the knife diagonally. You will get oval pieces. Place them in a deep bowl. Add salt. Stir. Let stand for 15-20 minutes. Drain off the released liquid. Place the eggplants in a colander. Rinse under running water. Gently squeeze out the remaining water with your hands and blot with paper napkins.
Prepare a “fur coat”. Add chopped herbs, chopped garlic, pepper, and salt to the minced meat. Mix with your hands.
Beat the eggs with a whisk.
Place a meat “cap” on top of a piece of blue meat.
Dip into beaten egg. Roll in flour or breadcrumbs.
Place to fry in a frying pan, minced side down. Cook over medium heat until golden brown.
Then turn the eggplants over. Fry for another 3-5 minutes until done. Remove oily residues with paper towels.
Serve the appetizer hot. It turns out very juicy, aromatic and crispy.