How to cook eggplant. Don't know how to cook eggplant? The best selection of recipes to help

How to cook blue ones? Before answering the question posed, it should be clarified what the term implies in general. The fact is that this is how many housewives affectionately call eggplants. In this regard, in a further article, we also decided to use this word.

General information about the vegetable

Before talking about how to cook blue ones, you should tell what such a product is in general. Eggplant is a fairly common vegetable in our country. It can be marinated, boiled, stewed, fried and even baked. However, it should be noted that such a vegetable is often bitter. To get rid of the unpleasant aftertaste, you need to cut it into the desired slices, and then soak it in salt water for half an hour (about 2 salt should fall on 1 glass of liquid). As a result of such actions, all bitterness should leave the eggplant. But before using it, be sure to rinse it in clean water. Otherwise, you risk getting a salty dish.

How to cook blue ones with garlic and cheese?

Eggplant is a versatile vegetable, from which not only a second course or preparations for the winter are tasty, but also an ordinary snack. To prepare it, we need:

• high-calorie sour cream mayonnaise - 110-120 g;
• eggplants are young and not very large - 3-5 pieces;
• garlic cloves - 2-4 pieces;
• wheat flour - a glass (for rolling the product).

Blue vegetable pretreatment

After studying the recipe for how to cook little blue ones with garlic, you should carefully process all the vegetables. They must be washed and then cut lengthwise into not very thick plates. Next, it is recommended to soak the eggplants in salt water in order to deprive them of bitterness as much as possible.

Delicious Cheese and Garlic Stuffing

How to cook delicious blue ones so that they can be safely served at the table as a fragrant snack? To do this, you need to grate garlic cloves, as well as hard or on a small grater, and then mix them together with finely chopped herbs and sour cream mayonnaise. As a result, you should have a fairly thick slurry. If it turned out to be too liquid, then you need to add a little more grated cheese to it. Otherwise, the filling may go beyond the snack.

Frying vegetables in sunflower oil

Remembering how tasty it is to cook blue ones as a fragrant snack, you should fry the eggplant slices well. They must be rolled in flour, and then processed in a pan, after pouring vegetable oil into it. To get rid of excess fat after heat treatment, it is recommended that vegetables be placed on paper towels and kept in this state for several minutes. If this is not done, then the snack may turn out to be too oily.

The process of forming a hot dish

How to cook blue ones, or rather, a snack from them? To do this, plates of fried eggplant must be placed on a flat plate, and then spread over them with a thick filling. Next, the vegetable must be wrapped in a roll, and so that it does not open, it should be planted on a skewer. Similarly, it is necessary to arrange the rest of the snack.

How beautiful to present to guests?

Now you know how to cook little blue ones with garlic filling. To present such an appetizer to the dining table, it needs to be laid out on a flat dish, which is recommended to be lined with fresh green salad leaves in advance. By the way, for beauty, you can additionally lay out whole olives or olives between them.

in the oven

If you do not know what original hot dish to serve to guests, we recommend using the recipe below. Baked eggplant boats are the perfect dinner that none of your family members can refuse.

So, let's tell you how to cook little blue ones with tomatoes. You need to purchase:

• sour cream mayonnaise - about 110-120 g;
• young eggplants (not very large) - 3-5 pieces;
• soft tomatoes - 2-4 pcs.;
• fresh dill - a few branches;
• onion - 1 small piece;
• hard or processed cheese - 80-90 g;
• odorless vegetable oil - use at discretion;
• salt, pepper - use to taste.

blue vegetable preparation

Where to begin? How to cook blue ones in the oven? To do this, take a few young eggplants, wash them well, and then remove the stalk and navels. Next, the vegetables need to be cut in half (lengthwise) and remove the core. As a result of such actions, you should get a kind of "boat". At the same time, you should not throw away the middle part, since it will come in handy for us to create a delicious filling.

Preparing the tomato filling

After preparing the “eggplant boats”, you can safely proceed to the preparation of the filling. To do this, you need to finely chop soft tomatoes, add the core cut from vegetables to them, and then add chopped onions and dill. After mixing all the ingredients, they should be flavored with salt and pepper to taste.

Shaping the dish before baking in the oven

To form such a dinner, you should take a baking sheet, grease its surface with oil and lay out “eggplant boats” flavored with salt. Next, you need to place the filling in each vegetable, and grease it with a layer of mayonnaise on top and lay out thin slices of hard or processed cheese.

Heat treatment

The formed "boats" should be placed in an oven, preheated, and kept at a temperature of 200 degrees for 20-25 minutes. During this time, the blue ones will become completely soft, and the cheese will melt and cover the entire dish with a delicious glossy crust.

Serve right to the table

After heat treatment, eggplants should be carefully laid out on shallow plates and immediately presented to the table. It is recommended to eat such a dish along with bread and a salad of fresh vegetables.

How to cook blue ones in Georgian?

As mentioned above, absolutely any dish can be prepared from eggplant. So, the Georgian national cuisine recommends making hearty and tasty buglama using this vegetable. You can cook such a dish both on the stove and in the slow cooker. In this article, we will use the second device.

So, remembering how to cook blue ones in a slow cooker, you should prepare ingredients such as:

• young eggplant - 4 pcs.;
• sweet pepper - a couple of pieces;
• potato tubers - 2 pcs.;
• lamb on the bone - 600 g;
• meat broth - a couple of faceted glasses;
• sharp fresh onions - a couple of pieces;
• red soft tomatoes - 2 pcs.;
• juicy carrots - 1 pc.;
• hot pepper - 1 pod;
• garlic cloves - 3 pcs.;
• fresh basil - 4 sprigs;
• parsley and cilantro - one bunch each;
• suneli hops, salt - use to taste.

Cooking process

To make such a dish, you need to peel all the vegetables, and then cut them into circles and half rings. Lamb should be chopped into large pieces, put in a slow cooker and fried in baking mode for half an hour. Next, on top of the meat, you need to alternately place circles of vegetables, flavor them with spices and fresh herbs, and then pour the broth and simmer in the appropriate mode for about an hour.

Serving to the table

After the end of the program, it is necessary to add grated garlic, and then keep on heating for 10 minutes. Next, buglama should be laid out on plates and served to guests along with lavash.

Eggplant in Korean

Now we will learn another way how to cook little blue ones - in Korean. To do this, you need to purchase:

• young eggplants - 2-4 pieces;
• garlic cloves - 3 pcs.;
• soy sauce - 3 large spoons;
• green onion - a bunch;
• lemon - ½ fruit;
• sugar - dessert spoon;
• ground red pepper, salt - use to taste;
• roasted sesame seeds - dessert spoon.

The process of preparing a spicy snack

Eggplant must be baked in the oven so that they become soft and not raw. Next, they need to be cut into fairly large bars. After that, chopped garlic and green onions should be added to them. Pour soy sauce into the same bowl and squeeze lemon juice. At the end, the salad needs to be flavored with spices and sesame seeds. After mixing all the ingredients, they should be allowed to brew for two hours and served.

Cooking marinated eggplant

How to cook blue ones like mushrooms? To do this, they should be properly marinated.

So, we need:

• filtered water - 2 cups;
• eggplant - 3-5 pcs.;
• table vinegar - ½ cup;
• bay leaf - 3 pcs.;
• salt - a large spoon;
• odorless vegetable oil - a glass;
• allspice black pepper - 5 peas;
• garlic - a few cloves;
• onion 2 pcs.

pickling process

To prepare such an appetizer, eggplants need to be peeled and cut into plates. Then they should be fried in vegetable oil. Onion and garlic should be finely chopped. After that, you need to take a bowl and alternately put in it a layer of eggplant, a layer of garlic, onions, etc.

From the remaining ingredients, you need to make a brine, and then pour all the vegetables over it. In such a marinade, eggplants should be kept for 4-5 hours, and then moved to jars and sterilized on the stove for about 25 minutes. Next, the containers must be rolled up.

eggplant caviar

Few people know how to cook blue caviar. In this regard, we decided to bring to your attention a detailed recipe for this workpiece. For this we need:

• juicy carrots - 5 pcs.;
• young eggplants - 10 pcs.;
• sweet pepper - 5 pcs.;
• bulbs - 5 pcs.;
• tomatoes - 1 kg;
• odorless vegetable oil - add to taste;
• spices - add to taste.

Cooking method

How to cook blue caviar quickly? To do this, you must adhere to the following requirements.

1. Eggplants must be washed, navels and stalks cut off from them, and then chopped into cubes and kept in salt water for 35 minutes. Next, the vegetables must be thoroughly rinsed under running water.
2. Bulb heads, sweet peppers and soft tomatoes should be washed well, and then chopped one by one into not very large cubes. As for carrots, it is desirable to grind them separately on a grater.

After carefully processing the main vegetables, you should take a deep saucepan and heat it up as much as possible on the stove, after adding vegetable oil. Next, add the chopped onions to the boiling fat and fry them until transparent. After that, grated carrots, sweet peppers, eggplants and tomatoes must be added to the golden vegetable. After mixing the ingredients, they should be simmered over low heat for about 35 minutes. After this time, the product needs to be seasoned with spices.

In conclusion, the finished eggplant caviar must be put in sterilized jars and rolled up hermetically. It is advisable to store such a workpiece in a refrigerator, pantry or cellar, that is, in a cool room. You can eat eggplant caviar with bread or add it to any side dishes.

Summing up

As you can see, absolutely any dishes can be made from blue ones, including fragrant snacks and preparations for the winter. The main thing is to get rid of bitterness in the process of cooking such vegetables. Otherwise, the finished dish will not be consumed.

It should also be noted that the younger the eggplant, the softer its skin. Moreover, medium-sized vegetables always make the most tender and soft snacks. That is why we recommend using only young and freshly picked products.

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

Eggplants have their own flavor and are very easy to process. They are prepared in many ways, and fried, and steamed, and boiled. While we are not talking with you about harvesting eggplant for the winter. It will be in another article.

It is very easy and simple to cook light summer dishes from eggplant. When the meat is already tired, but you want something satisfying, then they will come in handy.

Several eggplant recipes are tasty and simple, with photos

Here I have given some very tasty, simple, original recipes. I am sure that you will be able to cook them so that all your loved ones will be satisfied. Experiment! Fantasize. Add the spices you like. Good luck!

Menu:

1. Eggplant, tomato and garlic appetizer

Ingredients:

• Medium eggplant - 6 pcs.
• Medium tomatoes - 8 pcs.
• Garlic - 3-4 heads
• Salt - 2 tsp with a slide
• Vegetable oil - 50 ml.
• Hot pepper - optional
• Spices, herbs - to taste

Cooking:

1. My eggplants, we get wet with paper towels. Cut off the stem and stem and cut in half crosswise.

2. Peel the garlic and cut into large slices. We will force them on eggplant, so cut the slices so that it is convenient for you to do this.

3. Pour chopped garlic into a deep cup. Pour 2 teaspoons with a slide of salt to it and mix.

4. In the end part of the cut eggplants, we make deep longitudinal cuts.

5. Put the chopped cloves of garlic into these cuts, stuff them. Force several cloves into one hole, hoping that you have enough garlic for all the eggplants. You can also put some hot pepper in there. In garlic, when salted, you can add your favorite spices. We do not do this, but it is not forbidden.

6. Cut the tomatoes into small cubes. You can remove the skin, but this is not necessary.

7. Put the prepared eggplants in a saucepan, stuffed side up and put chopped tomatoes on them. It is not necessary to pour water.

8. Level the tomatoes evenly over the entire surface and compact. We try to fill the voids between the eggplants with tomatoes.

9. Cover the pan with a lid, put on medium heat and keep on fire for about 20 minutes. Tomatoes should settle, give juice.

10. Open the lid and try our resulting juice. Add salt and sugar if necessary. You can also add other seasonings you like. We add vegetable oil. Close the lid, reduce the heat to low and let stand for another 20 minutes.

11. Eggplants should become soft, easy to pierce with a knife or fork. If the eggplants are fully cooked, turn off the heat, cover with a lid and let cool (if you cook eggplants on an electric stove, it is better to remove the pan from the burner so that they do not overcook and turn into porridge).

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

13. Eggplants should be well cooled and infused.

14. Our dish is ready.

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

16. Put them on plates. On top of each piece lay out a little bit of tomatoes from the pan.

17. You can serve such a dish sprinkled with herbs, with sour cream or mayonnaise, with ketchup. In general, with any sauces that you like. We prefer to eat without adding anything else.

If you take this eggplant recipe, I think you will not regret it. Fragrant, delicious!

Bon appetit!

1. Fried Eggplant Salad with Egg and Onion

Ingredients:

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

Onion marinade:

• Sugar - 1 tsp
• Salt - 0.5 tsp
• Vinegar 9% - 3 tablespoons
• Water - 80 ml.

Cooking:

1. Wash the eggplants, wipe them with paper towels, cut off the stalk, cut lengthwise into plates and then cut into small cubes. Salt and leave for 30 minutes to leave the bitterness.

We've always done this before. Currently, we have many varieties of non-bitter eggplants. If you know for sure that your eggplant is not bitter, you can skip this step.

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

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

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

4. We spread the fried eggplant on a paper towel to get rid of excess fat and let it cool slightly.

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

Collecting salad.

6. Put the slightly cooled eggplants into a deep salad bowl. Next, lay out the chopped eggs.

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

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

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

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

and decorate it with a sprig of greens and a tomato. Well, if you add fantasy, then a rose.

Serve on the table.

Bon appetit!

1. Eggplant like mushrooms with garlic and dill

This eggplant dish is reminiscent of pickled mushrooms. But of course it doesn't replace them. This dish is easy, quick and easy to make.

Ingredients:

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

For marinade:

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

Cooking:

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

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

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

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

5. We send the finished eggplants to a colander and leave for 15-20 minutes to drain the marinade.

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

7. Eggplants have cooled down a bit. We spread them from a colander into a salad bowl so that those eggplants that were at the bottom and hotter are at the top. Add chopped garlic.

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

9. In principle, our dish is ready. You just have to let him stand. We close the salad bowl with a plate and leave it at room temperature until it cools completely.

10. After the dish has completely cooled down, send it to the refrigerator for 12 hours.

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

You can add sugar to the finished dish if you wish, then salt if not enough. Well, what do you think is necessary.

It turned out to be an excellent eggplant dish. Fragrant, light, simple.

Bon appetit!

1. How to cook delicious eggplant quickly in a pan

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

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

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.

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. Indeed, in season, vegetables for preservation cost a penny, and in winter it is so nice to open a jar of eggplant for, or just for dinner.

In addition, do-it-yourself eggplant blanks are a guarantee of naturalness and healthy food. After all, canned food manufacturers "sin" to mix preservatives and dyes so that their blanks are stored longer and retain their presentation.

I bring to your attention the "Golden Recipes" of eggplant blanks for the winter, which have been tested by more than one thousand housewives, and every year they are invariably popular.

If you have your own original eggplant recipe for the winter, feel free to share it in the comments.

Saute eggplant for the winter (you will lick your fingers)

If you like simple and not troublesome eggplant blanks, then you will definitely like my today's eggplant sauté recipe for the winter. We will cook eggplant sauteed for the winter without tedious sterilization, “fur coats” and lengthy preparation of ingredients. A portion of sauteed blue ones for the winter is small, everything is prepared very quickly and simply. And the result ... I promise you - you will lick your fingers! Recipe.

Georgian eggplant for the winter

Fried eggplants in spicy adjika with garlic…well, what could be tastier? By the way, Georgian-style spicy eggplants for the winter are prepared without sugar, in case you don’t like sugar in canned vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. See how to cook.

Mother-in-law's tongue from eggplant for the winter

I dedicate this eggplant recipe to all fans of delicious blue ones. Harvesting for the winter "mother-in-law's tongue" from eggplant - well, what could be easier? In fact, these are spicy eggplants in adjika, which I told you about earlier, but still my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To ensure that the "mother-in-law's tongue" of eggplant for the winter turned out to be guaranteed tasty, I decided to pre-bake the eggplant in the oven. Interesting? Recipe with photo.

Eggplant for the winter "Spark"

How to cook real eggplant "Spark", you can see.

Eggplant fried for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplant for the winter with garlic 100% deserves your attention. My friend advised me to make such canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplant with garlic for the winter turned out to be incredibly tasty, and is no different from fresh seasonal eggplant. We will cook fried eggplants for the winter without sterilization, so get ready to do the conservation very quickly so that you can immediately send hot eggplant jars under the covers. Recipe with photo step by step.

Adjika eggplant for the winter

Most recently, I discovered a new recipe for myself - adjika with eggplant. To say it's delicious is an understatement! It's just amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.

Spicy eggplant for the winter in a marinade

I asked a friend for this recipe for spicy eggplant for the winter. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and in my cookbook, a spicy eggplant appetizer for the winter took pride of place. It is really, well, very spicy - thanks to the red pepper and spicy - because of the garlic. Another highlight of this appetizer is a delicious marinade with vegetable oil and vinegar. See how to cook.

Eggplants like mushrooms for the winter

Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or butter. This recipe was shared with me by a neighbor - she has been preserving eggplant in this way for a long time, and this preparation is always one of the first to diverge from her. Somehow she treated me to such fried eggplants like mushrooms, and I really liked them. Recipe with photo see

Salad "ten" for the winter with eggplant

A dozen salad for the winter with eggplants is called so because for its preparation we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious ten salad for the winter was prepared by my mother. See recipe with photo.

Eggplant salad for the winter "Autumn"

Looking for simple eggplant blanks for the winter? Pay attention to the eggplant salad for the winter "Autumn". How to cook eggplant salad for the winter "Autumn", you can see.

Eggplants for the winter with carrots, onions and garlic

You can see a detailed recipe with a photo of how to cook eggplant for the winter with carrots, onions and minke garlic.

How to freeze eggplant: a proven way with a photo

You can see a detailed recipe with a photo of how to freeze eggplant for the winter.

Eggplants in adjika for the winter

Do you like not troublesome and simple eggplant blanks? Eggplants in adjika - exactly what you need! You can see a detailed recipe with a photo of how to cook eggplant in adjika for the winter.

Eggplant salad for the winter "Vegetable Madness"

The recipe for eggplant salad for the winter "Vegetable Madness", with step-by-step photos, can be viewed.

Eggplant for the winter in Korean

How to cook eggplant for the winter in Korean, you can see.

Salad for the winter of eggplant and beans

Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the salad for the winter of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, the beans go well with the blue ones and make the preparation also quite satisfying. How to cook an eggplant salad with beans for the winter, I wrote.

Eggplant in tomato for the winter

The recipe for eggplant in tomato, you can see.

Fried eggplant for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but long enough: this appetizer closes without vinegar, so it has a long sterilization. Detailed recipe.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - it is simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.