What can be cooked from 3 eggplants. Blue vegetable pretreatment

At the end of summer, eggplant time comes and housewives are happy to use this tasty and healthy vegetable to prepare a variety of dishes and preparations. We will also do this today and I will tell you about the recipes for fried eggplant, because they cook quickly and turn out delicious.

I have already shared one recipe with you, if you missed it, then look, now we will fry eggplants with garlic, tomatoes, cheese and even cook like mushrooms.

But first, let's talk about how to choose the right eggplant and how to prepare it for frying.

How to cook fried eggplant

• It is better to use young eggplants for frying, they have a thin skin, it will not need to be cut off, and there will be few seeds in them, and also in young fruits there is no bitterness that is always advised to get rid of.
• If you still got older eggplants and you are afraid that they will be bitter, then they can be cut into the size you need, put in a bowl, salt, mix well and let stand for 20-30 minutes, you can put a little oppression. The juice that eggplant will give must be drained and they will not be bitter. You can hold the eggplants in salted water, then they will need to be dried with a paper towel before frying.
• If you need eggplant mugs or plates for frying, then do not make them too thin, the optimal thickness is about 1 cm. This size allows eggplants to fry well in just a few minutes and are not heavily saturated with oil, and they retain their shape, which is also important, if you want to get a beautiful dish at the exit.
• Often in recipes it is suggested to dip mugs or plates in flour, this is a good way to make eggplant tastier - they turn out more juicy with less oil and, at the same time, with a crispy appetizing crust.
• In order for the eggplants to be fried and not stewed, they must be laid out in a well-heated pan with a sufficient amount of oil and fried without covering with a lid.
• If you want to reduce the amount of fat, then the fried eggplants can be put first on a paper towel to absorb excess oil, and then on a dish.

That's actually all the simple and uncomplicated tips, take note of them and fried eggplant dishes will delight you with their taste. Let's start cooking and start with perhaps the simplest recipe with garlic.

How to cook quick and tasty fried eggplant with garlic

You can say about this dish - a minimum of time, a maximum of taste, see for yourself.

Ingredients:

• eggplant - 1-2 pcs.
• garlic - 2 cloves
• soy sauce - 1 tbsp. l.
• red pepper - 1 tsp
• salt - to taste
• vegetable oil for frying

How to fry:

The dish is ready. It can be served as a hot side dish for meat and as a cold appetizer is good.

Fried eggplant with garlic and tomatoes

This appetizer is also done quite quickly, and is perfect not only for an everyday meal, but also decorates a festive table.

Ingredients:

• eggplant - 4 pcs.
• tomatoes - 4 pcs.
• garlic - 1 head
• mayonnaise
• vegetable oil

How to cook:

Our dish is ready. This is how you can quickly and easily prepare a delicious vegetable snack.

Recipe for delicious fried eggplant with cheese

I came across this interesting recipe on the Internet called "Peacock Tail", I immediately liked it for its appearance, and later for its taste.

Ingredients:

• eggplant - 2 large fruits
• tomatoes - 3 pieces
• hard cheese - 200 gr.
• garlic

How to cook:

Put this beauty on a large plate, sprinkle with chopped parsley and serve. After that, you can divide the eggplant into portioned pieces.

We fry eggplant like mushrooms - recipe with photo

Ingredients:

• eggplant - 2 pcs.
• eggs - 2 pcs.
• onion - 2 pcs.
• vegetable oil
• dry mushroom powder or mushroom seasoning - 1 tbsp. l.

How to cook:

Try this dish, I'm sure you'll like it.

Chinese fried eggplant recipe video

Chef Ilya Lazerson offers another interesting recipe for cooking fried eggplant in his video and, as always, gives useful tips, be sure to check it out.

I hope you enjoyed my selection of delicious and quick-to-cook fried eggplant recipes.

Bon appetit!

Elena Kasatova. See you by the fireplace!

You can cook many very simple and “quick” dishes from eggplant. If you want something spicy, tasty, but simple, "blue ones" are better than all other vegetables. They are appropriate on the everyday and festive table, as an appetizer and a light side dish.

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

Eggplant in a pan - general principles of cooking

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

The fruits should be washed, cut off the skin, cut the peeled fruit into slices or cubes (depending on the recipe) and pour salted water (a teaspoon of salt into half a liter of water). After 20 minutes, drain the water, spread the slices on a paper towel and blot. Besides the fact that salt will draw bitterness out of the vegetable, it will make the eggplant more elastic. When frying, slices treated in this way will absorb much less oil.

There is another way to remove bitterness. Sliced ​​eggplant should be salted with a few generous pinches of salt and set aside for 15-20 minutes. Then rinse with cold water, dry and use according to the recipe.

Eggplant in a pan with garlic

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

Ingredients:

Four medium eggplants;

Four cloves of garlic;

Two eggs;

Pepper and seasonings to your taste;

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

Oil for the pan.

Cooking method:

Cut eggplant into circles and soak.

Dry by blotting with a paper towel.

Whisk eggs with salt, black pepper, paprika or other seasonings to your taste. Good and dried dill, parsley.

Dip vegetable slices in beaten eggs and place in skillet.

Fry for 4 minutes on each side.

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

Grate garlic cloves or pass through a press.

Finely chop fresh herbs.

Arrange eggplant in a dish, grease each circle with a small amount of garlic gruel, sprinkle with herbs.

Eggplant in a pan with forest mushrooms

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

Ingredients:

Three young eggplants;

Two hundred grams of forest mushrooms (can be replaced with fresh champignons or frozen mushrooms);

Three eggs;

Four cloves of garlic;

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

Medium onion;

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

Cooking method:

Chop onion into small cubes.

Chop the garlic very finely with a knife.

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

Whisk eggs with salt and pepper.

Put the eggplant cubes in the egg “marinade” and leave them for 40 minutes. Stir twice so that the vegetables are soaked in the egg mixture.

Peel mushrooms, wash quickly, cut into small pieces.

Heat the pan, put the eggplant slices and fry, stirring, for five minutes.

Throw mushrooms and onions into the pan, fry for another ten minutes, not forgetting to mix. Salt the roast to taste, add spices (optional).

Squeeze the garlic through a press.

Put garlic in a pan with ready-made eggplants, close the lid, turn off the heat.

After two minutes, eggplant cooked in a pan can be served at the table.

Decorate the dish in a plate with finely chopped greens (fresh or dried).

Layered eggplants in a pan with tomatoes

Juicy “blue ones” with wonderful sourness and a spicy garlic note are a real masterpiece of culinary art. However, cooking eggplant in a pan - tasty and fast - according to this recipe, you can easily. An interesting layout (in layers) makes the dish suitable for a festive table.

Ingredients:

Five small eggplants;

Three tomatoes

Four garlic cloves;

One hundred grams of mayonnaise;

Oil for a frying pan;

Greens for decoration (optional).

Cooking method:

Cut eggplant into slices, season with salt, dry.

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

Cut the tomatoes into slices.

Wash the greens, chop with a knife.

Fry eggplant in hot oil until golden brown.

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

Lubricate the first layer with sauce, spread the tomato slices on top.

Repeat the eggplant and tomato layer.

Chop greens and decorate the dish.

Eggplant in a frying pan with cheese

Another delicious holiday dish is fried “blue” rolls. How to cook eggplant in skoroda - tasty and fast? All you need is some mozzarella and fresh tomatoes.

Ingredients:

Three medium-sized eggplants;

Four tomatoes;

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

Four cloves of garlic;

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

Pepper, salt;

Too little for frying.

Cooking method:

Cut eggplant into thin slices, get rid of bitterness.

Fry eggplant slices on a hot frying pan on both sides.

Cheese cut into small thin slices.

Mince the garlic.

Cut the tomatoes into small cubes.

Mix cheese and garlic with sour cream-mayonnaise sauce.

On the tip of the fried eggplant plate, put a spoonful of cheese-garlic mixture, a cube of tomato, roll everything into a roll.

Eggplant in a frying pan with Chinese sauce

An interesting recipe for eggplant fried in a skillet with Chinese spicy sauce was created for lovers of oriental cuisine. The dish can be eaten both cold and hot.

Ingredients:

Two large eggplants;

Four cloves of garlic;

Two tablespoons of starch;

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

Two teaspoons of sesame;

Two hundred milliliters of soy sauce;

Two teaspoons of rice vinegar;

One star anise;

a tablespoon of sugar;

Half a teaspoon of ground cinnamon;

Vegetable oil for frying;

Half teaspoon of sesame oil.

Cooking method:

Peel off the eggplant, cut into cubes, soak in salted water.

Roll dried eggplants in starch.

Heat the oil (3-4 tablespoons) and fry the sticks until golden brown.

Place the crispy eggplant slices on a paper towel to remove excess oil.

Prepare the sauce (original name "suan").

Remove the skin from the ginger root, grate on a fine grater.

Pour soy sauce, rice vinegar, sugar, spices and grated ginger into a saucepan.

Bring to a boil and boil twice (it will take about fifteen minutes).

Strain the finished sauce, pour in a little sesame oil, beat with a hand whisk and cool.

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

Arrange the cubes of fried eggplant on plates, sprinkle with sesame seeds, pour over the sauce.

Eggplant in a pan with vegetables

It is not difficult to cook eggplant in a pan with traditional vegetables: cabbage, tomatoes, carrots, potatoes. The dish will be simple, light, low-calorie and very healthy. This is a great lunch option for a fasting day.

Ingredients:

Three medium eggplants;

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

Three tomatoes;

Large bulb;

Three potatoes;

One medium carrot;

Vegetable oil.

Cooking method:

Eggplant cut into large cubes, salt and set aside.

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

Cut the white cabbage into squares (disassemble the cauliflower into small pieces).

Heat up a frying pan and fry in oil in succession (separately): first cabbage, then potatoes, eggplants at the end. Vegetables should be sufficiently fried, but not completely cooked (fry for 7-10 minutes). Layer them in a deep frying pan.

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

Prepare onion-carrot fry.

Throw finely chopped tomatoes into the finished frying, simmer for 15 minutes under a tight lid.

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

Divide the ragout into bowls and serve.

Eggplant in a Pan - Tricks and Useful Tips

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

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

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

If the body or tip of the eggplant is covered with dark ugly spots, you cannot use such a vegetable for food.

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

A vegetable stranger than eggplant is hard to imagine. One unrealistic purple color is worth something! European travelers first encountered the eggplant during tourist-exploratory-exploratory visits to India.

And some excessively zealous researcher found out that the ancient Greeks, who also saw eggplants in their own gardens more than once, called the purple fruit “the apple of madness” and were sure that, having burst from the belly of blue fruits, you can easily damage your mind. Europeans decided to try eggplants only after America was discovered. The fact is that travelers from Europe saw that American Indians grow eggplants and eat purple fruits with pleasure, without losing their minds.

There is a legend that a Turkish imam fainted after tasting an eggplant dish for the first time. It seems like the food turned out to be so tasty that the impressionable Turk lost consciousness from an excess of feelings.

Eggplants contain a certain amount of vitamin C, which can protect us from colds and infections, and although eggplant is far from lemons or blackcurrants in terms of the amount of ascorbic acid, an additional portion of this vitamin is unlikely to be superfluous for your body. In addition, eggplant fruits contain a lot of B vitamins, which not only strengthen the nervous system and fight depression and insomnia, but also help our skin absorb moisture quickly, which means it saves your face from early wrinkles. In addition, the substances contained in eggplant restore skin tissue and even promote wound healing.

Eggplants are rich in manganese, iron and zinc, so blue fruits are recommended for anemia. Eggplants are also useful for those who have problems with the heart and blood vessels, because eggplants contain substances that can lower cholesterol levels in the body. In addition, potassium salts present in eggplant fruits improve heart function and help remove excess fluid from the body, so eggplant is useful for older people suffering from cardiovascular diseases, especially with edema caused by heart disorders.

And nutritionists consider eggplant almost the best food for those who want to part with extra pounds. One hundred grams of this valuable vegetable contains only 28 kcal, in addition, eggplants are rich in fiber, which is able to remove toxins and excess fluid from the body. The only “but”: when fried, eggplant easily absorbs oil, so the final eggplant product may be too oily. Let's tell you a little secret: eggplants will absorb less oil if the sliced ​​\u200b\u200bcircles are dipped in cold water for 10 minutes.

When buying eggplant, you should give preference to young fruits. The fact is that eggplants contain a substance called solanine, which explains their slightly bitter taste. There is quite a lot of solanine in overripe fruits, and since in large quantities this substance can cause irritation of the esophagus and stomach problems, it is better to choose younger eggplants. You can determine the "age" of an eggplant by its skin and stalk. A brown stalk indicates that the fruit has been picked for a long time, there are no brown spots on a fresh eggplant, and it is not soft and slippery, and the skin should not be wrinkled and dry. If you are still not sure that you made the right choice, just in case, hold the purchased eggplants in a 3% solution of salt water - this way a significant part of the solanine is extracted.

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. Of these, you can cook in a pan as simple snacks, light salads and chic dishes.

The best eggplant recipes with tomatoes cooked in a pan

One of the dishes that are not difficult to prepare are blue ones, fried with tomatoes, in various variations. But in order for the food to turn out tasty, have a beautiful look and a fragrant smell, you need to choose and clean the vegetable correctly. Here are some tips:

• For frying, choose young representatives of the culture.
• To prevent the vegetable from being bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has elapsed, the eggplant must be squeezed out.
• Young blue ones do not need to be peeled.
• Do not use eggplant for cooking, the fruit or stalk of which is covered with brown spots.
• Scald the overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
• To remove excess fat from, blot the finished pieces with a paper towel.
• Eggplant tends to absorb fat, low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much cost and time. Serve it appropriate to any feast. From the products you will need:

• small eggplants - 5 pcs.;
• tomatoes - 2 pcs.;
• mayonnaise - 100 g;
• sunflower oil - 100 ml;
• garlic cloves - 4 pcs.;
• greens - to taste.

Cooking method:

1. Cut the eggplant into small thin rings, place them in a bowl of salted water, wait 10 minutes.
2. While the blue ones are soaking, we start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting slurry with mayonnaise.
3. We cut the tomatoes into rings.
4. Finely chop the herbs with a knife.
5. We take out the eggplants from the water, dry them with a paper towel.
6. Pour oil into a frying pan, heat up and lightly fry the little blue ones (until a ruddy crust is obtained).
7. Put the prepared vegetables on a baking sheet or a large dish. Spread generously with garlic sauce on top, cover with tomato. Then again cover with gravy and close with a circle of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

They will become a worthy decoration of the festive table. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare food, take:

• little blue ones - 2 pcs.;
• Mozzarella cheese - 200 g;
• garlic - 5-6 cloves;
• low-fat mayonnaise or sour cream - 300 g;
• sunflower oil - 100g;
• tomatoes - 3-4 pcs.;
• salt, pepper - to taste.

Cooking method:

1. For the dish, we will use unripe eggplant. We cut the fruits with a sharp knife into thin plates (up to 0.5 cm). To remove bitterness, soak blue ones in salt water for 15 minutes.
2. After the time has passed, we take out the eggplants, dry them.
3. Lightly grease the pan with vegetable oil, heat up, fry the eggplant plates on both sides.
4. Finely chop the cheese, squeeze the garlic in the garlic press, add the mayonnaise. We mix everything well.
5. Cut the tomatoes into small pieces.
6. Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato in the reconciliation.
7. We twist the fried eggplant, cheese and tomato into a roll.
8. To prepare such a dish in the winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin plates, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese style with spicy sauce

Chinese cuisine has a variety of tastes, you will find spicy, sour, spicy, sweet notes in it. Eggplants in Chinese are considered a classic dish of the Celestial Empire. They are served to the table, both cold and hot. For cooking, the following ingredients are needed:

• large eggplants - 2 pcs.;
• olive or sunflower oil - by eye;
• starch - 2 tbsp. l.;

For the Xuan Sauce you will need:

• ginger root (a small piece up to 3 cm long) - 1 pc.;
• sesame seeds - 2 tsp;
• rice vinegar - 2 tsp;
• star anise (asterisk) - 1 pc.;
• garlic - 4 cloves;
• sugar - 1 tbsp. l.;
• soy sauce - 200 mg;
• cinnamon - half a stick;
• sesame oil - half tsp

Cooking method step by step:

1. Peeled eggplant cut into thick strips. Soak the little blue bars in salt water, after 15 minutes put them on a paper towel. Let them dry out a bit.
2. In Chinese cuisine, it is customary to use starch instead of flour for batter, so dry eggplant squares are well rolled in starch.
3. Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
4. To remove excess fat, lay the finished eggplant on paper towels.
5. Cooking sauce "Xuan". To do this, three peeled ginger and garlic cloves on a fine grater.
6. Pour rice vinegar, soy sauce into a cast-iron cauldron or stewpan, add sugar, cinnamon, garlic, star anise, ginger.
7. Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
8. Cool the mixture a little, filter, add sesame oil.
9. Beat the whole mixture with a whisk, cool to room temperature.
10. Fry the sesame seeds in a frying pan without adding oil until a light golden color is formed.
11. Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
12. When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and pepper

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, they make preparations for the winter. There are many recipes for eggplant caviar, each housewife has her own cooking option. To make caviar, prepare:

• medium-sized zucchini - 2 pcs.;
• carrots - 3 pcs.;
• small eggplants - 2 pcs.;
• vegetable oil, salt, ground black pepper - by eye.
• Bulgarian red pepper - 6 pcs.;
• tomatoes - 6-7 pcs.;

Cooking method:

1. We remove the peel from all fruits except tomatoes and peppers.
2. Cut sweet peppers, zucchini, eggplant and tomatoes into small cubes.
3. Three carrots on a coarse grater, chop the onion into small squares.
4. Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
5. Then add eggplant, leave everything to stew under the lid for 10-12 minutes.
6. After - add the zucchini and simmer the vegetables under a closed lid for another half hour.
7. Remove the lid, simmer until the moisture evaporates from the caviar.
8. Add tomatoes and bell pepper, salt and pepper.
9. Simmer for 20 minutes.
10. Grind the finished game with a blender. Let simmer another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

And a nutritious meal. It is easily digestible and has a low calorie content. If you decide to arrange a fasting day for yourself, this recipe will come in handy. For cooking you will need:

• small tomatoes - 100 g;
• white cabbage - 300 g;
• onion - 1 pc.;
• eggplant - 3 pcs.;
• medium potatoes - 3-4 pieces;
• carrots - 2 pcs.;
• salt, vegetable oil - by eye.

Cooking method:

1. We peel potatoes and eggplants, cut them into large cubes.
2. Shred the cabbage into cubes (not straws).
3. Each vegetable must be individually fried in sunflower oil and folded in layers in a deep frying pan. We fry the cabbage first, then the potatoes, and lastly the eggplant.
4. Fry the onion with carrots, pour the tomatoes, grated on a fine grater, to them. We simmer everything for 10-15 minutes.
5. Pour the stew with the finished gruel.
6. Cover with a lid, let it simmer on low heat for another 40-60 minutes.

Hot appetizer “Teschin tongue” with fried onions

The spicy and tasty appetizer "Teschin language" is very popular in our country. It is quick and easy to prepare, looks beautiful on the dining table and culinary photos. For the classic recipe you will need:

• onion - 2 pcs.;
• hot pepper (pod) - 1 pc.;
• garlic - 3-4 cloves;
• small young eggplants - 2 pcs.;
• tomatoes - 4-5 pcs.;
• salt - to taste.

Cooking method:

1. Cut the blue ones lengthwise into thin plates. Soak for half an hour in salt water.
2. Grind the tomatoes in a meat grinder or blender.
3. Fried eggplant slices in sunflower oil.
4. Then add finely chopped onion. We fry everything.
5. After 5 minutes, pour the chopped tomatoes there, let them stew a little.
6. 2-3 minutes before readiness, add finely chopped hot pepper, salt, chopped garlic.
7. Put the finished blue ones on a dish, pour hot sauce.

Canning salad "Spark" for the winter

Fans of spicy, spicy winter vegetable snacks will love the Ogonyok or Lecho salad. To prepare preservation for the winter, take:

• unripe eggplant - 2 kg;
• vinegar 9% - 100 ml;
• hot pepper (pod) - 2 pcs.;
• garlic - 150 g;
• red bell pepper - 4 pcs.;
• sunflower oil, salt - by eye.

Cooking method:

1. We cut the blue ones into rings (thickness up to 1 cm). Salt and wait 40-60 minutes.
2. Then fry eggplant in oil until soft.
3. Add garlic, peppers. We grind everything in a meat grinder.
4. Add vinegar to the resulting mixture.
5. Dip the fried eggplant rings into the slurry of garlic and pepper.
6. Pour a few tablespoons of pepper-garlic mass into jars (sterilization is not required), then fill with eggplants, sometimes add a mixture of pepper and garlic between the layers.
7. We put a waffle towel at the bottom of a deep saucepan, put the jars with the "Spark", pour hot water over the shoulders of the jars, bring to a boil and boil for 8-10 minutes.
8. Then we roll up the jars, turn them over, wrap them with a towel.

Grilled vegetables

A good dietary summer or autumn option for a picnic is a vegetable platter. To bake eggplant and vegetables, cook:

• bell pepper - 3-4 pcs.;
• pumpkin - 0.5 kg;
• white mushroom - 200 g;
• balsamic vinegar - 2 tbsp. l.;
• salt, ground pepper - to taste;
• eggplant - 2 pcs.;
• olive oil - 2 tbsp. l.;
• green asparagus - 200-250 g;
• green onion - a bunch;
• garlic - 2-3 cloves;
• parsley, basil, cilantro, rosemary leaves - 20 g each;
• pesto sauce.

Cooking method (step by step):

1. Cut pepper in half, remove seeds.
2. Cut the remaining vegetables into rings or slices.
3. All salt, pepper, grease with oil, put on the grill
4. Lightly brown the vegetables and remove from the grill onto a baking sheet.
5. Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, minced garlic, parsley, cilantro, basil and rosemary.

Pasta with sauce

Eggplant is not a vegetable, as it seems to many, but a berry. Small young fruits are used for cooking.

In Russia, eggplant was tasted at the beginning of the 17th century. Berries were brought from Vostokpoa to the southern regions of the country. There eggplant and learned how to cook. Many recipes have been passed down to us since that time.

The classic recipe for eggplant rolls necessarily includes the addition of garlic. The aroma when cooking makes an incredible appetite!

Classic eggplant rolls

We will need:

• 4 eggplants;
• 220 gr. any cheese;
• Egg;
• 3 garlic cloves;
• Dill;
• Mayonnaise (yogurt for a dietary option).

Step by step preparation:

1. Slice the eggplant lengthwise into slices. The thickness should be about half a centimeter.
2. Beat the egg and dip the eggplant slices in it. Fry in oil until soft. Place eggplant on a towel to get rid of excess fat. Wait for the plates to cool down.
3. Grind the cheese on a grater. Mix chopped garlic and cheese with yogurt or mayonnaise. Add herbs and salt to the filling to taste.
4. Put the stuffing on the eggplant plate and roll it into a roll. Fix with a toothpick.

Eggplant roll with chicken

In the preparation of eggplant rolls, chicken is not always used as a filling. Eggplant pairs wonderfully with tomatoes. In the proposed recipe for eggplant rolls, tomatoes are added in the same amount as chicken.

We will need:

• Half a kilo of eggplant;
• 220 gr. Chicken;
• 100 gr. yogurt or mayonnaise;
• 3 garlic cloves;
• Black pepper and salt;
• Tomato and sprigs of greenery for decoration.

Step by step preparation:

1. Cut the eggplant into thin slices. Add salt to taste and fry on all sides.
2. Boil the chicken meat (take the breast or leg) and separate from the bones and skin. Cut into small pieces. Fry a little in another pan.
3. Grind the garlic and mix it with mayonnaise or yogurt, ground pepper and salt.
4. Take the meat with a teaspoon, dip it in mayonnaise or yogurt and spread it on the eggplant. Roll up into a roll. Secure with a toothpick if necessary.

Garnish with chopped tomatoes and fluffy herbs before serving. The recipe for eggplant rolls with tomatoes is suitable for vegetarians.

Before frying the eggplant, salt the sliced ​​\u200b\u200bplates and soak for half an hour, squeeze. So you remove the bitterness of the berry.

For rolls, choose long berries.

Fry the eggplant over low heat so that the berry does not burn.

Simple eggplant salad

Step by step preparation:

1. Cut clean eggplant into cubes the size of a peeled walnut. Peel the pepper and cut into squares.
2. Fry the pepper in a pan and place in a salad bowl.
3. Fry the eggplant in another pan, add to the pepper.
4. Place the tomatoes in a container and pour over boiling water. Remove the skin and cut into cubes. Do not fry the tomatoes, but immediately place them in a salad bowl.
5. Grind the greens and garlic and add to the salad bowl. Pour in vinegar, add salt and garnish with beautifully sliced ​​cucumbers.

Pickled eggplants are meant to be stored for a long time. The dish can be prepared in different variations, because eggplant is combined to taste with all vegetables.

Classic marinated eggplant

This eggplant pickle recipe is easy to make. The active cooking time will be 15-20 minutes, which is why the classic pickled eggplant recipe is also called fast.

We will need:

• kg. eggplant;
• bulb;
• 2 peppers;
• Parsley;
• 5 garlic cloves;
• ground paprika;
• 2.5 tbsp salt.

For the marinade:

• 3 tablespoons of boiled water;
• A spoonful of salt;
• Spoonful of sugar;
• 80 ml. vegetable oil;
• 45 ml. vinegar.

Step by step preparation:

1. Cut the eggplant into two parts (cut lengthwise). Cut each half into 4 more pieces.
2. Boil one and a half liters of water and add salt. Place the eggplants in the water and press down with something on top so that they are at the bottom. Boil for 7 minutes and place in a colander.
3. Cut the pepper into tubes, and the onion into cubes. Chop the garlic and herbs. Stir the ingredients. Add all the ingredients for the marinade and paprika with eggplant. Leave to infuse for 5 hours.

Pickled eggplants with onions will be doubly for the body. The addition of bitter and sweet pepper diversifies the exquisite dish.

For 5 servings we need:

• 2 eggplants;
• Bulb;
• Hot and sweet pepper;
• 6 garlic cloves;
• Vinegar to taste;
• 45 ml. vegetable oil;
• Arugula.

For marinade:

• 65 ml. vinegar;
• 0.5 l. water;
• 45 ml. vegetable oil;
• Salt.

Step by step preparation:

1. Place eggplant in boiling water and boil for 10 minutes until soft. Place in a colander and wait for the berries to cool. Cut the eggplant in half lengthwise. Cut the flesh out of the halves and set aside. The walls of the eggplant should be about 1.5 cm. Finely chop the flesh.
2. Wash and clean carrots and onions. Grind carrots on a coarse grater. Clean the peppers and cut into small squares. Squeeze out the garlic.
3. Place carrots, onions, peppers and garlic in a pan and fry. Sprinkle with vinegar afterwards. Fill the eggplant "boats" with the filling.
4. We are preparing the marinade. Stir vegetable oil, vinegar and salt into warm water.
5. Connect eggplant boats and place in a container. Cover with marinade.
6. Place a flat plate on top of the eggplant and place a weight on top so that the eggplant is under the marinade. Place the eggplant in the refrigerator for 24-26 hours.
7. Garnish the eggplants with herbs and circles of bitter pepper before serving.

Step by step preparation:

1. Trim off the ends of clean eggplants. Cut the berries into slices without peeling. The plates should be about 1 cm. Fry them on both sides in a pan using olive oil until golden brown. Place on a towel to remove excess oil.
2. Peel and grind the garlic cloves with zira, pepper and salt in a mortar. Separate the mint leaves from the stem. Finely chop the stalk and add to the mortar. Rub until smooth. Add 3 tablespoons of olive oil and lemon juice to the mortar, continuing to grind.
3. Place the eggplant slices on a serving dish and pour the sauce over the top. Leave to soak for half an hour.
4. Place the appetizer on a flat dish, decorate and serve.

The recipe for eggplant in breadcrumbs is useful when you want to surprise guests, and there is very little time for cooking. Active cooking time will be 20-30 minutes.

We will need:

• 5 young eggplants;
• 90 gr. any cheese;
• 3 garlic cloves;
• 2 spoons of mayonnaise;
• 100 gr. ground crackers;
• Salt to taste.

Step by step preparation:

1. Boil eggplant for 7 minutes. Cut them lengthwise so that the berries can be slightly opened and the filling can be placed inside. Grind the cheese on a grater, mix with mayonnaise and chopped garlic.
2. Add stuffing to eggplant. Mix salt with breadcrumbs and roll eggplants in them. Fry the berries until golden brown.

Eggplant stumps

When the combination of eggplant and tomatoes is your favorite, but you can’t surprise guests with classic recipes, it’s time to cook eggplant stumps. This eggplant appetizer recipe will decorate your holiday table.

We will need:

• 4 ripe eggplants;
• 10 small tomatoes;
• 2 garlic cloves;
• Mayonnaise or yogurt;
• Wheat flour;
• Salt to taste;
• Cilantro, basil, parsley and dill.

Step by step preparation:

1. Free clean eggplants from the peel, cut into circles 0.6 cm thick, add salt and leave for half an hour. Rinse well afterwards.
2. Roll in flour and fry a little in a pan on both sides. Wait for the berries to cool.
3. Cut the tomatoes into circles 0.6 cm thick and fry a little.
4. Mix mayonnaise or yogurt with minced garlic and dill.
5. Start creating stumps: put the eggplant, grease with the resulting sauce, put the tomato on it, grease with the sauce again, and so on until the desired size.
6. Top the stumps with cilantro, basil, and parsley.

Before serving, it is better to leave the hemp to infuse for half an hour, so that the dish is properly soaked.

Tomatoes stuffed with eggplant

The recipe for tomatoes stuffed with eggplant is on the table of those who care about health. The main cooking time will take the roasting of the fruit in the oven.

We will need:

• 9 small tomatoes;
• 2 eggplants;
• 2 garlic cloves;
• 90 gr. any cheese;
• Egg;
• Mayonnaise or yogurt;
• Greens and salt to taste.

Step by step preparation:

1. Remove the pulp from the tomatoes with a spoon and fry it in a pan with eggplants, after cutting them into cubes.
2. Add salt and crushed garlic.
3. 3-5 minutes before the end of cooking, pour in the egg and mix.
4. Add the resulting mixture to the "pots" of tomatoes, grease with yogurt or mayonnaise on top.
5. Cover a baking sheet with a little oil, place tomatoes on it and bake for 25 minutes. Sprinkle the tomatoes with grated cheese and bake for 12 minutes.

Garnish with fresh herbs before serving.

National dishes

Delicious eggplant dishes are obtained thanks to recipes that have come to us from other parts of the world. Such dishes are also famous for their low calorie content.

We will need:

• 3 eggplant;
• 2 peppers (sweet);
• 2 onions;
• 3 tomatoes;
• 160 gr. any cheese;
• 200 gr. mayonnaise or yogurt;
• Basil, salt and parsley.

Step by step preparation:

1. Slice the eggplant into slices. One eggplant makes 5 plates. Add salt and leave for half an hour. Press.
2. Place half of the eggplant on a greased baking sheet. Put onions and peppers cut into half rings. Put the tomatoes cut into half rings on the eggplants too. Sprinkle the vegetables with half of the grated cheese and cover with the remaining eggplant. Lubricate with yogurt or mayonnaise and sprinkle with the second half of the cheese.
3. Bake in a preheated oven for 53 minutes at 200 degrees.

Step by step preparation:

1. Cut the eggplant lengthwise into 4 plates, but not completely. Stuff each incision with garlic.
2. Grind clean and dry greens, add salt and rub with your hands until juice appears. Add greens to eggplant too.
3. Twist the tomatoes in a meat grinder and mix with oil. Place the eggplant in a saucepan and pour over everything with a mixture of oil and tomatoes. Add lavrushka and simmer until red oil is obtained.
4. Cool the eggplant and garnish with herbs.

Eggplant preparations

You want to be satisfied with a delicious berry even in the cold season. For this, eggplant connoisseurs make eggplant blanks for the winter.

Eggplant caviar with pepper

The recipe for eggplant caviar will take 40 minutes, but you can use caviar all winter.

We will need:

• a kilo of eggplant and tomatoes;
• 6 bell peppers;
• fluffy parsley;
• 2 tablespoons sugar and salt.

Step by step preparation:

1. Cut the eggplant into pieces, fry on all sides and twist in a meat grinder.
2. Pour boiling water over the tomatoes, remove the peel and chop in a meat grinder.
3. Cut carrots, onions and peppers, fry a little and twist in a meat grinder. Chop greens.
4. Combine vegetables with eggplant, add sugar and salt. Simmer for 8 minutes.
5. Place in sterilized jars, roll up and cover with a blanket or blanket.

For a spicy flavor, add dried herbs and garlic to eggplant in tomato sauce.

We will need:

• 4.7 kg. eggplant;
• 1.6 kg. carrots;
• 1.3 kg. Luke;
• 2.8 liters of tomato juice with pulp;
• Pepper and salt to taste.

Step by step preparation:

1. Cut the eggplant into circles. Their thickness should be about 2 cm.
2. Place in a container, salt. Hold for 20 minutes. Squeeze to get rid of bitterness.
3. Fry eggplant mugs on all sides and place in a large saucepan.
4. Peel the carrots and onions, chop and fry. Add to eggplant.
5. Pour in tomato juice and simmer over low heat for 3.5 hours. Add salt and pepper to taste 2 minutes before the end of cooking.
6. Place the finished berries in prepared jars and close the lids.
7. Sterilize 0.5 l. jars 25 minutes, and liter 40 minutes.

Recipe for eggplant with tomatoes

The proposed recipe is designed for the preparation of one 3-liter jar.

We will need:

• 1.5 kg. tomatoes (take cherry or regular ones);
• a kilo of eggplant;
• 3 garlic cloves;
• Salt;
• Lavrushka and mint;

Step by step preparation:

1. Free the eggplant from the skin, cut out the middle and add salt. Hold for 3.5 hours. Chop the greens and stuff the eggplants with it.
2. Sterilize the jar for half an hour and put the tomatoes first, and then the eggplants. Lavrushka, pepper and garlic place on top and pour marinade. Sterilize for another 40 minutes.
3. Turn the jar over, wait until it cools down and roll it up.

Eggplant in tomato paste

Eggplants with tomato paste have a peculiarity in cooking: berries are not stacked randomly in a jar, but in layers. This method allows them to soak.

We will need:

• 1.4 kg. eggplant;
• 145 gr. tomato paste;
• Garlic, parsley and salt to taste.

Step by step preparation:

1. Cut the eggplant into circles. The thickness should be 1 cm. Add salt and soak for 20 minutes.
2. Fry eggplant on both sides until golden brown in oil.
3. Mince parsley and garlic.
4. Place eggplant in sterilized jars in layers. Cover the new layer with herbs and garlic.
5. Boil the tomato paste and dilute with water to make the mixture like a thick tomato juice. Pour the eggplant in a jar with the resulting juice.
6. Close the lid and place in the refrigerator. A day later, you can serve.

Eggplant with butter in Korean

Delicious Korean-style eggplants for the winter are prepared with the obligatory addition of oil.

The appetizer is spicy, so people with stomach diseases need to reduce the amount of garlic and vinegar.

We will need:

• kg. eggplant;
• kg. butter;
• Salt to taste.

For filling:

• 4 small onions;
• Fluffy bunch of parsley;
• 5 garlic cloves;

Step by step preparation:

1. Cut the eggplant into 4 pieces lengthwise.
2. Pour 3 liters of water into a saucepan and add 5 tablespoons of salt. Put the berries there and boil for 12 minutes.
3. Wait for the eggplant to cool and cut into 4 cm pieces.
4. Add the boiled butternuts to the eggplants. Chop onion and parsley with garlic.
5. Mix vegetable oil, boiled water, salt, vinegar and sugar and pour over the eggplant and mushrooms. Mix and roll into a jar.
6. Place the jar in the refrigerator. After a day, serve to the table.