Eggplant snack. Eggplant appetizer on the festive table

Eggplant is a common vegetable crop loved by chefs all over the world. This nightshade vegetable is so popular that it does not need advertising. Few people know that it is the most valuable among vegetables. This value lies in its excellent composition: an abundance of minerals, especially potassium, manganese, folic acid.

As a result of its use, the work of the heart and vascular system, liver function improves, salt metabolism normalizes, it prevents the development of gout, atherosclerosis. Eggplant fiber stimulates the intestines.

The therapeutic effect of fruits is that they do not allow tissues to absorb cholesterol compounds. Curiously, this property appears with an increase in the use of fatty foods.

The presence of manganese in them protects the liver from fatty degeneration, and also activates the action of insulin to reduce the concentration of sugar in the blood. In addition, due to their low calorie content, these vegetables are considered dietary.

And how many delicious dishes this vegetable gives us. Eggplant caviar is the first association at the sight of eggplant. And the fried little blue ones, seasoned with sour cream sauce and fried onions, are generally indistinguishable from mushrooms in sour cream.

And what could be tastier than a sautéed eggplant, pepper, tomato with onion and garlic? Fried, boiled, pickled, stewed, stuffed, grilled - eggplant in every form is good and healthy. Consider some more delicious recipes, mostly snack options.

Eggplant appetizer with tomatoes and garlic

Cut vegetables into thin slices. Send them to a bowl of water, salt, after half an hour take out and blot with a napkin.

In the meantime, make the garlic sauce: chop the garlic with a garlic chop and add to the mayonnaise. Fry the dried mugs on each side, put on a dish. Lubricate with garlic sauce and put tomato and greens on each circle.

Blue ones in garlic sauce

Ingredients:

Cooking time: 1 hour 30 minutes.

Calories: 130 kcal.

Peel the eggplants from the stalk, wash, cut into 4-5 pieces each, then salt and wait 20-30 minutes. Squeeze lightly, but so that the blue slices remain the same shape. Fry each on different sides. Cut the onion, also fry in butter, mix with fried eggplant. Prepare the garlic sauce: Crush the garlic and dilute with wine vinegar to taste. Before serving, pour the dish with garlic sauce.

eggplant rolls

Components:

• 3 eggplants;
• 3 tomatoes;
• 3 cloves of garlic;
• greenery;
• 120-140 g of mayonnaise;
• sunflower oil;
• salt;
• spices.

Cooking time: 50 minutes.

Calorie content: 92 kcal.

Cut the fruits lengthwise into long plates, salt, leave for about half an hour. Then squeeze lightly to remove the bitterness, fry over medium heat until golden brown. Grate garlic, combine with mayonnaise, add spices, stir well.

Lubricate the prepared strips of eggplant with mayonnaise, put a slice of tomato on each, sprinkle with chopped herbs and wrap with a roll. Cold eggplant appetizer in the form of rolls is ready!

Snack "Peacock tail"

Components:

• eggplant - 400 g;
• frying oil - 120 ml;
• cheese "Friendship" - 2 pcs.;
• eggs - 2 pcs.;
• garlic cloves - 3 pcs.;
• mayonnaise - 120 g;
• cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• olives - 15 pcs.;
• salt;
• ground pepper.

Cooking time: 45 minutes.

Calorie content: 255 kcal.

Eggplant appetizer "Peacock tail" is prepared very interestingly. Hard boil eggs. Chop the eggplant in circles no thicker than 1 cm. Fry over medium heat, lightly browned. Place on paper towel to remove excess oil. Prepare salad mass: grate cold processed cheese and boiled eggs.

Chop the garlic with a garlic chop. Salt and pepper to taste, stir with mayonnaise. The salad should be fairly thick. Cut the cucumber into thin discs, cut the bell pepper into slices. Cut each olive in half. Put the lettuce mass on the eggplant circle. On one side of the mug, put a circle of cucumber and half an olive on top.

So that the olive does not move out, you can glue it with a salad. Garnish the other end with a slice of pepper. Thus, we prepare all the circles. We spread the finished mugs on a large dish in the shape of a peacock tail, it turns out very beautifully.

Italian "Parmigiano"

Another interesting eggplant appetizer recipe. Parmigiano is a Neapolitan dish that got its name from the parmesan cheese that Italians love. Parmesan can be replaced with mozzarella.

Components:

• eggplant -3 pcs.;
• tomatoes -3 pcs.;
• garlic - 3 cloves;
• eggs - 3 pcs.;
• flour - 250 g;
• parmesan cheese - 60 g;
• mozzarella cheese - 350 g;
• basil - 2 tsp;
• salt pepper.

Cooking time: 1 hour 40 minutes.

Calories: 150 kcal.

Cut the peeled fruits into semicircles and place in cold water for 20 minutes. Squeeze, dip in a batter of flour and eggs, fry until golden brown. Salt and pepper. Saute chopped garlic for a few minutes.

Chop the tomatoes into small cubes, add to the garlic and simmer for half an hour until a paste, if necessary, dilute with a little water. Season the sauce with spices. On a baking sheet with oil-soaked parchment, layer the sauce, breaded eggplant, grated Parmesan, half the mozzarella, cut into small pieces.

So, alternating, lay out another layer of each product. Top with cherry tomato halves. Bake at 170 degrees for 20 minutes. Let cool for half an hour, then slice and serve.

Vegetables stuffed with mushrooms

Components:

• 0.5 kg of eggplant;
• 2 large onions;
• 200 g mushrooms;
• 50 g of oil for frying;
• 400 g sour cream;
• 1 egg;
• salt;
• frying oil.

Time: 1 h 20 min.

Calorie content: 120 kcal.

Cut blue ones lengthwise into halves, remove part of the pulp with seeds, deep-fry.

Chop the onion, sauté in oil.

Boil mushrooms and chop.

Prepare the filling: finely chop the pulp of vegetables, mix with mushrooms and onions, add the egg, salt, mix.

Fill each half with minced meat, put on a baking sheet, and bake in a hot oven.

Serve with sour cream.

Stuffed blue cheese in batter

Components:

• 600 g of small fruits;
• 200 g of cheese;
• 2 bunches of parsley;
• 50 g flour;
• 120 g sunflower oil;
• 2 eggs;
• salt;
• frying oil.

An appetizer is prepared within 1 hour 30 minutes.

Calorie content: 220 kcal.

Make boats from vegetables, cut them in half, salt and leave for half an hour. Dry, grate the cheese on a grater, beat each egg separately. Chop the parsley. Prepare the filling: mix the cheese with one egg and parsley. Stuff the boats with stuffing, roll in a batter of flour and the remaining egg and deep-fry. Eggplant appetizer in batter is ready!

Eggplant stuffed with vegetables

Products:

• eggplant - 5 pcs.;
• carrots - 150 g;
• onion - 150 g;
• sweet pepper - 150 g;
• oil - 80 g;
• garlic - 4 cloves;
• vinegar - 1 tbsp. l.;
• salt;
• ground allspice;
• sugar - 1 tbsp. l.

Cooking time: 13 hours.

Calories: 95 kcal.

Wash and dry the vegetables, remove the stems and cut lengthwise without cutting all the way through. Fry them until soft. Prepare the filling: grate the Korean-style carrots, chop the onion and sweet pepper into strips, combine all the vegetables, add loose spices, vinegar and chopped garlic, pour a little cold water for 4 hours.

After the time has elapsed, stuff the eggplants with vegetables, put them in a saucepan and pour over the remaining marinade and oil left after frying. Put the snack in the refrigerator overnight.

Only young fruits should be prepared in snacks, in which the concentration of corned beef is the lowest. It is the enzymes of this substance that give bitterness. To find out young or old vegetables, it is enough to examine their stalk.

If the tail of the vegetables is dry, brown, then the eggplants have long been plucked and will give off bitterness. Pay attention to the smoothness and elasticity of the fruit, the wrinkled surface and, accordingly, the lethargy of vegetables indicate that the eggplant is not the first freshness. You can eliminate bitterness with the help of ordinary salt.

To do this, just salt the sliced ​​\u200b\u200bpieces, leave for half an hour. The main share of bitterness will go away with the released liquid.

When baking fruits, it is advisable to pierce them with a fork in different places. So they bake evenly, due to the release of accumulated steam. A great way to roast eggplant on a cast-iron surface that sits on an open fire or on a grate. With this method, the fruits will preserve their color and aroma as much as possible.

The undoubted friend of the blue ones is garlic. It contributes to the full disclosure of the taste of eggplant. When preparing eggplant snacks, you should always use this product, which gives the dish an unforgettable taste and aroma. If vegetables are soaked in cold water for 20 minutes before cooking, they will absorb much less fat during frying.

For the same purpose, vegetables are first scalded with boiling water, boiled or lightly baked.

The peel contains the main amount of vitamins and nutrients, so it is important to cook them unpeeled, while maintaining the maximum benefit of the dish.

Blue ones are undoubtedly the best vegetables given to us by nature. Preparing eggplant snacks is quite easy; even a novice hostess can handle most of the recipes. The taste of this vegetable is unique in itself, and the combination with almost any filling - meat, vegetable or fish - allows you to create delicious culinary masterpieces.

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The fastest and most delicious appetizer of eggplant with garlic is cooked in the oven! Yes, yes, you didn’t hear - it’s very fast, and there is no fat, and there is no splash on the stove from the pan, try it!

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We'll need

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2-3 eggplant
1-2 onions
2-3 garlic cloves
2 tbsp. tablespoons tomato paste or ketchup
greens to taste

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Cooking:

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Cut the eggplant into circles and put it on a baking sheet, covering it with food paper - salt and brush, dipping it first in vegetable oil, grease each piece.
We put the eggplant in the oven for 7-10 minutes, warming it up to 200 degrees.
While the eggplant is fried to a blush, fry the onion with garlic and tomato paste.
We take out the eggplants from the oven and spread the resulting mass on top - sprinkle with chopped herbs.
In this way, eggplants are fried without splashing and a beautiful blush is provided to them!

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Spicy eggplant rolls (quick, easy and delicious!)

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Ingredients:
- 1 eggplant;
- 2 tomatoes;
- 50 grams of mayonnaise;
- 3 cloves of garlic;
- 30 grams of walnuts;
- 40 milliliters of vegetable oil;
- parsley, salt;

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Cooking:
Eggplant, without peeling, cut into thin slices with a sharp knife.

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Salt and let stand for about five minutes to glass the bitterness.

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Fry in hot vegetable oil on both sides and place on a paper towel, allowing excess oil to be absorbed.

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Peel and squeeze the garlic through the garlic, mix with mayonnaise.

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Lubricate eggplant plates with mayonnaise on one side, place a sprig of parsley and a slice of tomato, roll up.

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Put the rolls on a plate, sprinkle with dried crushed walnuts, garnish with parsley sprigs.

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Turkish eggplant

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Turkish eggplant is very easy to prepare and a pleasure to serve. Everyone who has tried such eggplants then looks for a recipe for their preparation. I share with you the recipe.

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Ingredients:

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3 pcs. - eggplant
3 pcs. - large tomatoes
3 pcs. - carrots
1 bunch - parsley
100 ml. - vegetable oil
salt
black pepper

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Cooking:

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Wash the eggplants and cut them straight with the skin into fairly wide slices across.
Salt a little and leave for 40 minutes to release the bitterness.
Then rinse the plates in cold water.
Grate carrots on a coarse grater.
Chop the tomatoes and onion into small cubes.
Mix onions, carrots and tomatoes, then fry until tender in vegetable oil, pepper to taste.
After that, I fry the eggplant on both sides.
Roasted vegetables are laid out on each piece of eggplant.
Then you need to transfer the plates to a baking sheet, connecting them together.
Drizzle some vegetable oil on top and place in the oven.
Bake for 10-15 minutes at 185 degrees.

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This is how easy Turkish eggplant is prepared! It remains only to sprinkle them with any greens. Very tasty and healthy snack! Try it for sure!

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Spicy appetizer of eggplant with tomatoes and cheese.

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I offer here such a simple recipe for a spicy eggplant snack - everything is simple, understandable, and after 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.

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We will need:

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Eggplant - 2 pcs
Cheese any hard - 150 grams
Tomatoes - 3-4 pieces
Garlic 2-3-4 cloves
Salt
Mayonnaise

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Cooking:

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Cut the eggplant into rings, pour salted water over it and leave to soak for 15 minutes.
Cut the tomatoes into rings.
We rub the cheese on a medium grater, and squeeze the garlic into it, passing it through the garlic press, mayonnaise, and mix thoroughly, you can add basil and not a lot of lemon juice.
Now take out the water from the eggplants, let the water drain and fry them in a large amount of oil, on each side, until golden brown. We spread them on a strainer so that the glass is excess oil and begin to "stuff"
We spread the cheese-garlic mixture on the eggplant and close it with a tomato - EVERYTHING !!!
You can decorate with a sprig of parsley or an olive berry, a delicious appetizer of eggplant with tomatoes will appeal to everyone. You can serve it with any side dishes or as a separate dish with a piece of black bread, after toasting it in a toaster.

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Eggplant rolls with nuts.

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Anyone who loves eggplant will definitely appreciate this appetizer. I will add to this that this dish can be prepared for the festive table. Today I made the filling from nuts, and sometimes I put a tomato instead of a nut. Pretty easy and tasty...

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Cooking method:
Cut the eggplant lengthwise into thin slices.
Soak them in salt water.
Fry in a pan with a minimum amount of fat (oil).
Dip each piece with a napkin (to remove excess fat).

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Preparing the stuffing:
Grind nuts, add garlic, grated cheese and a little bit of mayonnaise. Mix well.
If you like the appetizer to be spicy, add more garlic.

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We finish cooking:
We take a plate of eggplant and slightly grease with mayonnaise.
We put the filling on one edge of the plate and twist the eggplant with a roll.

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Appetizer eggplant with tomatoes

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We take the eggplants and cut them into slices, salt and leave for 30 minutes so that the bitterness goes away (you can hold the eggplants in milk).

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Preparing the stuffing for eggplant - on a fine grater we rub cheese and garlic, add mayonnaise, mix everything.
When the time is up, wash the eggplants with cold water, dry and fry in vegetable oil.
Dab off excess oil and place on a plate. Lubricate with the prepared mass, then put the tomatoes, stuffing again on the tomatoes and sprinkle with finely chopped herbs. Great snack!

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Georgian eggplant rolls

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An incomparable eggplant appetizer - delicious, spicy, a little spicy! These rolls are very popular in my family. As soon as the season starts, I cook this dish all the time. Husband is delighted! This appetizer will look great on the holiday table.

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Products

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eggplant - 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

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Cooking:
Wash eggplant, remove tails. Cut into thin long plates along the entire eggplant.
Put the eggplant plates in a bowl, sprinkle with salt and leave for 30 minutes.
Pour vegetable oil into a heated frying pan. Put the eggplants in a colander so that the glass is liquid, and then fry in a pan with oil on both sides until golden brown (do not overcook, they will become dry and difficult to roll).
Put the fried eggplant plates on a napkin or paper towel to remove excess fat.
Grate the cheese on a fine grater (any hard cheese will do), peel the garlic and pass through a press, chop the walnuts with a blender. Place everything in a deep bowl, add mayonnaise and mix well.
Lubricate each eggplant plate a little in full length with Georgian adjika. Place a spoonful of walnut-cheese mass on the edge and roll up. Put the finished rolls on a dish, decorate with parsley. You can also garnish with chopped hot peppers. The taste is incredible!

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Eggplant is an amazing vegetable that has a pleasant spicy taste. They are easy to prepare and very popular with culinary experts around the world. In many national cuisines there are many interesting and incredibly tasty dishes, the main ingredient of which is eggplant.

Blue ones go well with other vegetables, meat and fish, they can be baked, boiled and fried. Among home-made preparations, eggplant snacks occupy one of the most important places. Eggplants are well preserved and stored until the next season, therefore, in the pantry of each hostess, a special place is certainly reserved for them.

September-October is a massive harvest and the perfect time for eggplant lovers. Don't procrastinate - make some great appetizers with this amazing vegetable. Check out the most popular and original eggplant appetizer recipes and choose your favorite!

Eggplant with tomato cheese, fan-baked in the oven

To decorate the festive table, it is difficult to find a dish more spectacular than this wonderful appetizer. This dish has several names: "Firebird", "Peacock Tail", "" and others. All of them remarkably characterize the appearance of the appetizer - it is really very bright and beautiful.

Regardless of the name under which this treat appears on the festive table, all guests are well aware that it is also incredibly tasty.

A magnificent combination of juicy eggplant pulp, tomatoes and cheese will delight even the most fastidious and demanding gourmet. And due to the fact that all the vegetables participating in this celebration of taste are also very healthy, the appetizer can rightfully take one of the very first places in the TOP.

Cooking it is not difficult at all, because all the products are inexpensive and easy to purchase at the nearest store. A light but rather satisfying snack will appeal to all lovers of vegetable dishes, especially since its calorie content is quite low and amounts to 191 kcal per 100 g.

Eggplant turrets with cream sauce

An easy-to-prepare appetizer, the taste of which will impress any lover of vegetable dishes. It only takes a few ingredients to prepare. Despite this, thanks to the aromatic tartar sauce, the appetizer acquires an unusual and original taste.

It takes no more than 15 minutes to prepare this treat, it will become a real lifesaver for hostesses. Eggplant turrets with creamy sauce can be cooked with or without occasion. This dish can be adapted to any taste - just use a different sauce or dressing.

The original snack is ideal for a dietary diet - the nutritional value of a fairly satisfying portion is only 90 kcal. When compiling a festive menu, do not forget about this magnificent dish, because it is quite simple to prepare it.

Stuffed Eggplant Catalan Style

Stuffed eggplant is a delicious and original dish that is very popular in various countries of the world. Depending on the traditions, it is cooked with meat and vegetable stuffing, they are baked in the oven and grilled. Due to the fact that eggplant goes well with many products, the filling can be prepared in a variety of ways.

This recipe is one of the most original options for preparing a festive snack. Vegetables are used for the filling, so the dish is not only very tasty, but also healthy.

Like other vegetable dishes, eggplants according to this recipe are very satisfying, but at the same time very light. The calorie content of the finished snack is no more than 103 kcal per 100 g. If desired, the taste of the snack can be changed using various vegetable combinations. From this, its taste becomes even richer and more interesting.

How to make eggplant moussaka casserole

Moussaka (casserole) is a very popular dish whose recipe is found in different national cuisines. This amazing appetizer has received the greatest distribution in the Mediterranean countries, in the Balkans and the Middle East. It is believed that it first appeared in Greece, but similar dishes can be found in Italian and Turkish cuisines. Each hostess has her own special secret of its preparation.

A delicious vegetable casserole is very juicy and satisfying, despite the fact that its nutritional value is only 120 kcal. It is no coincidence that this snack is often included in the diet. A very beautiful and original dish can be prepared for every day and treated to guests at the festive table.

Eggplant rolls with cream cheese

Vegetable rolls are the easiest way to make a simple and original holiday treat. Due to the fact that any cheese can be used as a filling, you can get a completely new bright taste every time. Cooking does not require much time, so they will be a real salvation if guests suddenly appeared.

This appetizer can rightfully be called universal, because it can always be cooked. It is suitable for a family dinner and for a festive feast; neither adults nor children will refuse it. A light snack looks beautiful and elegant, so cook it only in large portions. Depending on the filling, the calorie content of the snack can vary and range from 100 to 300 kcal.

An appetizer can be prepared according to a classic recipe, or you can show your imagination and make it truly unique. Give this wonderful dish a try and find your signature secret that will make this appetizer your family treat.

It is often referred to as the vegetable of longevity. Maybe it is no coincidence that it is so popular in the cuisine of the Caucasian peoples? Low calorie content allows you to include eggplant dishes in diet menus. You can cook from blue ones - as they are usually called in the southern regions - an incredible number of different dishes. Mostly these are hot or cold snacks.

The five most commonly used ingredients in recipes are:

Eggplant appetizer recipes are hard to count. This purple-shiny gift of nature can serve as the basis for vegetable caviar, original rolls, preparations for the winter. Each of these dishes can become both a festive table decoration and part of an everyday dinner. Eggplant goes well with nuts, cheese, garlic, tomatoes, mushrooms. It is desirable to add hot or spicy spices. Mayonnaise, vinegar or tomato dressings are used as sauces. Blue ones can be fried, stuffed, baked and preserved - each cooking option has the right to exist. This vegetable is simply incomparable in any form.

There are always several categories of dishes on the festive table, and it all starts with hot and cold snacks. Mostly they are vegetables - fresh eggplants are well suited for this. How to cook them correctly and quickly, and is it possible to make delicious winter harvesting with them?

How to cook

Under this general concept, according to professionals, almost any dish can be hidden, the basis of which is blue ones. Salads, pickled vegetables, rolls, small sandwiches, caviar, stuffed halves, with and without heat treatment. The only thing that is invariable is that the preparation of eggplant appetizers is mostly short, and the dish itself is simple in terms of a set of products. It can be served both hot and cold.

Preparation of products for cold dishes and snacks

For most components, no special manipulations are needed, but the main component of the snack requires special attention to itself:

1. First of all, the stalk is removed from the eggplants, cut according to the recipe and salted abundantly.
2. When the juice comes out, they need to be rinsed very well.
3. After the pieces should be thermally processed: fry, bake or boil. They are not eaten raw.

Recipe

Thanks to the ideas below for using and serving blue ones, you will see that an eggplant appetizer can be absolutely anything. In addition to dishes that are immediately served to the table, it can also be a winter preparation, and some varieties are so nutritious that no additions are needed. Here you will definitely find your recipe, and photos of the final result will help you decide on it.

rolls

One of the classic ways to make a simple, delicious dish with blue ones that can be served as an appetizer is rolls. For the filling, they take any components - from sausage, meat or fish to vegetables and unsweetened fruits, cottage cheese, cheese. If the combination of meat and mushrooms below is too heavy for you, you can make eggplant rolls with only vegetables and fried/stewed mushrooms. On the table, such an appetizer will look no worse.

Ingredients:

• eggplant - 2 pcs.;
• chicken breast - 150 g;
• frozen mushrooms - 100 g;
• vegetable oil;
• bulb;
• a bunch of dill;
• salt, ground pepper.

Cooking method:

1. Chop the onion, fry until translucent. Add chopped mushrooms. Cook until liquid evaporates.
2. Boil chicken breast in salted water. You can throw any spices there for a brighter taste of meat. Cool, cut into cubes.
3. Wash blue ones, cut lengthwise into long strips. Salt. Let stand for half an hour. Rinse out.
4. Mix the components of the filling (mushrooms, onions, chicken, dill), lay on the edge of each eggplant "path". Roll up the roll, stab with a toothpick.

salad

This appetizer belongs to Armenian cuisine and is famous for its simplicity of preparation. A short list of products, an easy algorithm of actions, the minimum amount of time spent - the recipe was created to help out the hostess during the visit of unexpected guests. Fragrant and juicy Armenian eggplant salad is worth a try.

Ingredients:

• eggplant;
• tomatoes - 2 pcs.;
• Sweet pepper;
• bulb;
• salt, ground pepper;
• frying oil.

Cooking method:

1. Cut the washed blue ones into circles, salt, rinse after half an hour.
2. Cut into cubes, fry with chopped onion (about 15-17 minutes).
3. Chop the pepper into strips, add slices of tomatoes, fried eggplant. Mix.
4. Season the Armenian appetizer with vinegar, sprinkle with herbs, pepper before serving.

With cheese and garlic

This recipe offers not only a portioned hot appetizer, but also a great addition to any meat / fish dish. You should definitely find out how to cook such little blue ones - they have every chance of becoming your favorite dish. The ability to carry out all the manipulations with the help of a multicooker gives it a special charm, which saves the strength of the hostess.

Ingredients:

• medium eggplant;
• carrot;
• tomato;
• semi-hard cheese - 70 g;
• clove of garlic;
• sour cream - 4 tbsp. l.;
• a pinch of oregano;
• salt, oil.

Cooking method:

1. Wash blue, cut diagonally into slices. Salt, rinse after half an hour.
2. Grate carrots, fry in a slow cooker. Withdraw.
3. Lay eggplant slices on the bottom, cover with carrots, tomato slices.
4. Make the sauce: Whisk sour cream with oregano, grated garlic and a pinch of salt. Pour over the base of the appetizer.
5. Cook for "baking" for half an hour. Add grated cheese, hold on the same mode for 5-6 minutes.

rolls

This appetizer is almost a delicacy: walnuts, spicy sauce, Italian puffed ricotta - you can't resist trying. Delicate eggplant rolls with cheese are served cold. They go well with any herbs and herbs, well complemented by dry white wine. If desired, they can be combined with pasta to make a hearty dish for a festive dinner.

Ingredients:

• large eggplants - 2 pcs.;
• ricotta 40% - 120 g;
• walnuts - 35 g;
• olive oil;
• balsamic sauce;
• dry herbs, salt.

Cooking method:

1. Cut the washed blue ones lengthwise into plates, salt. Rinse several times after half an hour.
2. Grease with oil, arrange on a wire rack. Bake for 15-17 minutes, oven temperature - 190 degrees.
3. Warm the nuts in a dry frying pan, crush. Mix with ricotta, dry herbs.
4. Cool the baked eggplant plates. Spread filling thinly over half of each.
5. Roll up, drizzle with sauce. Cool before serving.

with garlic

Most of the blue-based snacks are fried, especially when it comes to rolls, for which such heat treatment is required. For those who are afraid to make a too fatty dish, the frying stage can be replaced with baking - they only need to be kept in the oven for 15-20 minutes. If you are not sure how to wrap, refer to the photos attached to the recipe.

Ingredients:

• large eggplants - 2 pcs.;
• soft cheese - 30 g;
• hard cheese - 30 g;
• garlic cloves - 3 pcs.;
• a bunch of greens;
• higher egg cat.;
• salt pepper;
• frying oil.

Cooking method:

1. Cut the blue ones lengthwise into thin flexible plates. Make sure that they are not translucent, otherwise they will tear when stuffing.
2. Lubricate each plate with oil, fry in a dry hot frying pan until blush in portions.
3. At the end of frying, fold the eggplant plates on top of each other, cover with a lid, let stand on the off burner for 7-10 minutes.
4. Grate both types of cheese, boil the soft-boiled egg and chop it too. Pepper, mix with torn greens, garlic passed through a press.
5. Spread the filling on the very edge of the eggplant plate. Roll up, pin with a toothpick. Serve after cooling.

spark

This spicy snack for the winter is for everyone and the owner of a strong stomach. The brightness of the piquancy can be varied by the amount of chili pepper: according to the original recipe, the entire pod with seeds is used, but you can limit yourself to just the spout. The share of vinegar also varies - sterilization is responsible for winter storage, which completes the process of preparing snacks.

Ingredients:

• eggplant - 900 g;
• Bulgarian peppers - 2 pcs.;
• chili pepper pod;
• garlic cloves - 3 pcs.;
• vinegar 9% - 1 tbsp. l.;
• olive oil for frying;
• salt.

Cooking method:

1. Cut the peppers, remove the seeds from them. Scroll through a meat grinder (both spicy and Bulgarian). If desired, you can add chili seeds - you get a very spicy eggplant appetizer.
2. Add minced garlic, stir.
3. Cut the blue ones into thick circles. Fry.
4. Fill small jars with them, alternating with spicy dressing.
5. Pour in vinegar, sterilize for a few minutes. Roll up covers.

An alternative preparation for the winter, but with a more delicate taste and aroma. The recipe belongs to Georgian cuisine, so it has a very interesting combination of sweetness and spiciness. Such an appetizer of eggplant with tomatoes will not harm the figure, so you can safely make more jars - in winter it will fly away in an instant. Be sure to save this recipe.

Ingredients:

• eggplant - 2.2 kg;
• sweet peppers - 1 kg;
• tomatoes - 1.7 kg;
• green apples - 400 g;
• purple onion - 1 kg;
• salt - 3 tbsp. l.;
• sugar - 5 tbsp. l.;
• a head of garlic;
• vegetable oil - 200 ml;
• hot pepper pod.

Cooking method:

1. Wash blue ones, cut into cubes.
2. Chop onions and peppers in half rings, tomatoes in slices. Core apples and chop like tomatoes.
3. Grind hot pepper, mix with garlic passed through a press.
4. Scroll all the components of the snack in a blender. Pour in oil, salt, add sugar. Simmer for half an hour.
5. Arrange in banks, close.

cold appetizer

Such a composition rarely comes to the mind of housewives - the combination of fish and blue ones is not particularly popular, although its taste is excellent. Cold appetizer with eggplant is excellent! It is better to use salted red fish, which does not have to be additionally thermally processed, but you can also take fresh white fillets, as the recipe below suggests.

Ingredients:

• eggplant - 2 pcs.;
• pollock - 700 g;
• Bulgarian peppers - 2 pcs.;
• bunch of parsley;
• ground pepper, salt;
• lemon juice - 2 tbsp. l.;
• olive oil - 3 tbsp. l. + for frying.

Cooking method:

1. Cut the peppers in half, de-seed, spread on a baking sheet. Bake at 200°C for 12-15 minutes. Cool down.
2. Cut the fish into pieces, fry in olive oil. Be sure to salt, cross.
3. Wash the blue ones, cut lengthwise into thick circles. Bake at 180 degrees until soft.
4. Arrange eggplant circles on a flat dish, for each of them determine chopped pepper, pieces of fish, parsley. Add sauce of olive oil and lemon juice. Refrigerate until serving.

This dish is striking at first sight. Take a look at the photo - a few simple steps and in front of you is a real bright peacock tail that is as tasty as it is beautiful. If you want the Eggplant Peacock Tail appetizer to be dietary, do not fry them, but bake them on the grill. You don't have to use flour either.

Ingredients:

• eggplant - 2 pcs.;
• cucumbers - 2 pcs.;
• round tomatoes - 3 pcs.;
• mozzarella for pizza (cylinder) - 140 g;
• black olives;
• flour, oil - for frying;
• salt.

Cooking method:

1. Washed eggplant cut into thick oval slices diagonally.
2. Salt, leave for half an hour.
3. Rinse, dry. Sprinkle with flour, fry in butter.
4. Cut mozzarella into thin slices, tomatoes into circles. Do the same with cucumbers. Cut the olives in half lengthwise.
5. On each slice of eggplant lay alternately mugs of mozzarella, tomato, cucumber. Closer to the edge - half an olive.
6. Focusing on the photo, form a peacock tail on a plate.

This dish has a huge number of variations, some of which completely exclude eggplant from the recipe. Under the name "Teschin language" you can find not only a cold appetizer, but also preservation, full-fledged salads. Eggplant tongues are a classic version that cooks in minutes and has a tangy flavor. Sour cream can be replaced with mayonnaise and vice versa.

Ingredients:

• large eggplants - 2 pcs.;
• tomatoes - 2 pcs.;
• sour cream - 4 tbsp. l.;
• flour;
• oil for frying;
• a bunch of greens;
• chilli;
• salt.

Cooking method:

1. Prepare eggplant by slicing lengthwise. Flour. Fry in a hot pan until crispy.
2. Mix torn greens with sour cream. Add hot pepper.
3. Tomatoes cut into semicircles. Put each on the edge of the eggplant plate. Top with sour cream sauce. Collapse (the principle is shown in the photo). Place on a plate seam side down.

cooking secrets

This product is extremely capricious - the slightest mistake leads to a deterioration in its taste, so you can’t do without certain tricks:

• The structure of the blue ones is very porous, so they absorb all the fat they come into contact with. If you fry them, you should not pour oil into the pan - they need to process the surface of each piece.
• An alternative way to keep fried eggplant appetizers from being too greasy is to dip them in batter.
• If the eggplant appetizer looks like stuffed halves, you don’t need to salt them: by removing the core with seeds with a spoon, you will already get rid of bitterness.

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