How to make delicious eggplants. How to cook eggplant stew

You can prepare many very simple and “quick” dishes from eggplants. If you want something spicy, tasty, but simple, “little blue” ones are better than all other vegetables. They are appropriate on everyday and holiday tables, as an appetizer and a light side dish.

Cooking eggplants in a frying 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 frying pan - general cooking principles

How to cook eggplants in a frying 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 add salted water (a teaspoon of salt per half liter of water). After 20 minutes, drain the water, place the slices on a paper towel and pat dry. In addition to the fact that salt will draw out the bitterness from the vegetable, it will make the eggplants more elastic. When frying, slices treated in this way will absorb much less oil.

There is another way to remove bitterness. Season the sliced ​​eggplants 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.

Eggplants in a frying pan with garlic

One of the most successful combinations is fried spicy eggplant with garlic. How to cook eggplants in a frying pan - tasty and fast? You will need 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 frying pan.

Cooking method:

Cut the eggplants into circles and soak.

Dry with a paper towel.

Beat eggs with salt, black pepper, paprika or other seasonings to your taste. Dried dill and parsley are also good.

Dip the vegetable slices into the beaten eggs and place in the frying pan.

Fry for 4 minutes on each side.

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

Grate the garlic cloves or pass through a press.

Chop fresh herbs finely.

Place the eggplants in a dish, grease each circle with a small amount of garlic gruel, sprinkle with herbs.

Eggplants in a frying pan with wild mushrooms

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

Ingredients:

Three young eggplants;

Two hundred grams of wild mushrooms (can be replaced with fresh champignons or frozen honey 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:

Cut the 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.

Beat eggs with salt and pepper.

Place the eggplant cubes in the egg marinade and leave them for 40 minutes. Stir twice to coat the vegetables with the egg mixture.

Peel the mushrooms, wash quickly, cut into small pieces.

Heat a frying pan, add eggplant slices and fry, stirring, for five minutes.

Throw the mushrooms and onions into the frying pan and fry for another ten minutes, remembering to stir. Salt the roast to taste and add spices (optional).

Squeeze the garlic through a press.

Place the garlic in the frying pan with the prepared eggplants, close the lid, and turn off the heat.

After two minutes, the eggplants cooked in a frying pan can be served.

Garnish the dish in a plate with finely chopped herbs (fresh or dried).

Puffed eggplants in a frying pan with tomatoes

Juicy “blue” ones with wonderful sourness and a spicy garlic note – a real masterpiece of culinary art. However, you can cook eggplants in a frying pan - tasty and quickly - using this recipe without any difficulty. An interesting layout (in layers) makes the dish suitable for a holiday table.

Ingredients:

Five small eggplants;

Three tomatoes

Four garlic cloves;

One hundred grams of mayonnaise;

Oil for frying pan;

Greenery for decoration (optional).

Cooking method:

Cut the eggplants into slices, season with salt and 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 and chop with a knife.

Fry the eggplants in hot oil until golden brown.

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

Spread the sauce over the first layer and place the tomato slices on top.

Repeat layer of eggplant and tomatoes.

Chop the greens and decorate the dish.

Eggplants in a frying pan with cheese

Another delicious holiday dish is fried blue rolls. How to cook eggplants quickly - tasty and fast? All you need is a little mozzarella and fresh tomatoes.

Ingredients:

Three medium sized eggplants;

Four tomatoes;

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

Four cloves of garlic;

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

Pepper, salt;

Not enough for frying.

Cooking method:

Cut the eggplants into thin slices, remove the bitterness.

In a hot frying pan, fry the eggplant slices on both sides.

Cut the cheese into small thin slices.

Chop the garlic.

Cut the tomatoes into small cubes.

Mix cheese and garlic with sour cream and mayonnaise sauce.

Place a spoonful of cheese-garlic mixture, a tomato cube on the tip of the fried eggplant plate, and roll everything into a roll.

Eggplants in a frying pan with Chinese sauce

An interesting recipe for pan-fried eggplants with Chinese spicy sauce 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 seeds;

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 a teaspoon of sesame oil.

Cooking method:

Peel the eggplants, cut into cubes, and soak in salted water.

Roll dried eggplants in starch.

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

Place the crispy eggplant pieces on a napkin to remove excess oil.

Prepare the sauce (original name “suan”).

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

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

Bring to a boil and reduce by half (it will take about fifteen minutes).

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

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

Place the fried eggplant cubes on plates, sprinkle with sesame seeds, and pour over the sauce.

Eggplants in a frying pan with vegetables

It is not difficult to cook eggplants in a frying pan in the company of 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 use cauliflower instead of white cabbage);

Three tomatoes;

Large onion;

Three potatoes;

One medium carrot;

Vegetable oil.

Cooking method:

Cut the eggplants into large cubes, add 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 balls).

Heat a frying pan and fry it successively (separately) in oil: first the cabbage, then the potatoes, and finally the eggplants. Vegetables should be sufficiently fried, but not completely cooked (fry for 7-10 minutes). Place them in layers in a deep frying pan.

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

Prepare onion and carrot frying.

Throw finely chopped tomatoes into the prepared frying pan and simmer for 15 minutes under a tight lid.

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

Divide the stew into plates and serve.

Eggplants in a frying pan - tricks and useful tips

Eggplants 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, and 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, unsightly spots, this vegetable should not be eaten.

Fried eggplants absorb a large amount of fat, so be sure to blot them with napkins. If you use old, rancid or simply low-quality oil, you can ruin the taste and smell of eggplants.

All kinds of salads, appetizers, first and second courses and a variety of pastries - this is not the entire list of what can be prepared from eggplants. Simple eggplant recipes are a godsend for both festive feasts and everyday life.

The inherent bitterness of the “blue” ones can be removed in several ways. Eggplants can be baked in the oven on a dry baking sheet and then peeled off. You can cut it in half, salt it and put it under pressure. But most often, the eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, the excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed out. All of these methods are equally good, so choose any one.

You'll love our easy eggplant recipes. Choose according to your taste!

Snack rolls

Ingredients:
eggplants,
soft fatty cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.

Preparation:
Cut the eggplants lengthwise into wide slices 3-5 mm thick, add salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Chop the garlic, walnuts and herbs, add mayonnaise and stir until smooth. Grease the eggplant slices with the resulting mixture and roll into rolls. Instead of cottage cheese, you can use soft curd cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Appetizer of eggplant, tomatoes and cheese

Ingredients:
1 eggplant,
2 tomatoes
100 g cheese,
1 baguette,
2 eggs,
greenery,
salt,
vegetable oil.

Preparation:
Cut the eggplant and tomatoes into equal slices. Fry the eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. On each toasted piece of baguette, place a slice of tomato, then a thin slice of cheese and a slice of eggplant. Sprinkle everything with oil and bake in the oven for 7-10 minutes at 180ºC.

Eggplants with minced meat and cherry tomatoes

Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g processed cheese,
¼ jar of olives,
1 tsp dried thyme,

Preparation:
Cut the eggplants diagonally into slices 2-3 cm thick and carefully cut out the flesh, leaving the bottom. Cut the pulp into small cubes and fry together with the minced meat until cooked, add salt to taste, season with thyme and pepper. Cut the cherry tomatoes into 4 parts, cut the olives into thin rings, and cheese into small cubes. Stuff the eggplant slices with minced meat and top with cherry tomatoes, olives and cheese. Place the stuffed eggplant slices on a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºC until golden brown.

Eggplant salad with chicken

Ingredients:
1 eggplant,
1 boiled chicken leg (200 g),
1 sweet pepper,
2-3 tomatoes,
½ red onion.
For refueling:
1 tbsp. soy sauce,
1 tsp adzhiki,
2 tbsp. lemon juice,
2-3 tbsp. vegetable oil,
greens, salt, ground black pepper - to taste.

Preparation:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the legs and bell peppers into strips, tomatoes into slices, and onion into rings. Combine all the products prepared for the salad, pour over the dressing and let the finished salad stand for 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad with eggplant

Ingredients:
2 eggplants,
1 zucchini,
2 sweet peppers,
1 apple,
2 cloves of garlic,
1 bunch of greens,
vegetable oil, salt - to taste.

Preparation:
Cut eggplants, zucchini and apples into cubes, sweet peppers into large strips. Salt the eggplants, place on a baking sheet, pour in oil and bake in the oven for 10 minutes at 200ºC. Then add the peppers to the eggplants, pour oil on them and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake for 10 minutes. Place the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.

Eggplant baked with champignons

Ingredients:
400 g eggplants,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine,
1 clove of garlic,
1 onion,
½ tbsp. thyme,
cheese,
vegetable oil.
salt, ground black pepper - to taste.

Preparation:
Cut the eggplants into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and fry on both sides. Cut the champignons into pieces, fry in oil, add onion cut into rings, pour in the wine and let it evaporate. Pour cream over the mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add chopped garlic and thyme. Grease a baking dish with vegetable oil, place the eggplants in the shape of a flower, directing the petal plates from the center to the edges. Place champignons with sauce in the center of the flower, wrap the edges of the plates inward, sprinkle grated cheese on top and bake in an oven preheated to 180ºC for 20 minutes.

Chicken noodles with eggplant

Ingredients:
1 chicken breast.
100 g noodles,
1 carrot,
1 onion,
250 g eggplants,
2-3 tbsp. soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.

Preparation:
Pour 2 liters of water over the chicken breast and cook over medium heat until done. Then cut the finished meat into strips and strain the broth. Also cut carrots, onions and eggplants into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to the vegetables and simmer over low heat for 3-5 minutes. Add noodles to the boiling broth and cook over medium heat until half cooked. Then add vegetables and meat to it, add salt and pepper to taste and then cook everything together until the noodles are ready. When serving, sprinkle the finished dish with chopped basil.

Chicken and eggplant pie

Ingredients:
For the test:
225 g flour,
1 egg,
4 tbsp vegetable oil,
2-3 tbsp. water,
salt, spices - to taste.
For filling:
2 eggplants,
1 sweet pepper,
2-3 tomatoes,
1 chicken breast.
For the sauce:
300 ml sour cream,
3 yolks,
200 g cheese,
1 clove of garlic,
greens - to taste.

Preparation:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough in cling film and refrigerate for 30 minutes. Cut the eggplants into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil in which the eggplants were fried. Cut the tomatoes into thin slices. Cut the chicken fillet into small cubes and fry in a frying pan with almost no oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, some herbs, chopped garlic and mix everything thoroughly. Roll out the dough to the diameter of the baking dish, place tomatoes, chicken, eggplants, sweet peppers on it in layers and pour sour cream sauce over everything. Bake the pie in an oven preheated to 200ºC for 30-40 minutes.

Ingredients:
250 g eggplants,
1 stack rice,
1 carrot,
1 onion,
1 sweet pepper,
12 cloves of garlic.
1 tsp adzhiki,
greens, salt, black and red pepper - to taste,
vegetable oil.

Preparation:
Cut the eggplant and pepper into cubes, the onion and carrot into thin strips. Rinse the rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add sweet pepper and adjika, salt and pepper to taste and mix thoroughly. Place rice on top of this mass, pour salted water over everything so that the rice is covered by 1-1.5 cm of water, cover the dish with a lid and cook over low heat until the rice is cooked and the liquid is completely absorbed. Mix the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.

Scrambled eggs with eggplant

Ingredients:
4 eggs,
400 g eggplants,
100 g ham,
1 onion,
2 tbsp. butter,
100 g green peas,
salt, ground black pepper - to taste.

Preparation:
Cut the eggplants into thick slices, place them on a plate and, after salting, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green peas. Mix eggs with salt and ground pepper and pour this mixture over the ham, onions and peas. Divide the omelette into several parts, wrap fried eggplant in each part and serve.

Lavash roll with eggplant

Ingredients:
1 sheet of pita bread,
1 eggplant,
250 g cheese,
300 g canned tomatoes,
2-3 cloves of garlic,
cilantro, salt - to taste,
vegetable oil.

Preparation:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes and juice into the pan and cook until thickened for about 15 minutes. Add chopped cilantro, salt, pepper and cool. Grate the cheese on a grater. Grease a sheet of lavash with tomato juice, place eggplants on it, sprinkle with feta cheese. Roll it into a roll, grease it with butter on top and bake in the oven for 15-20 minutes at 190ºC.

Ingredients:
1 eggplant,
1 zucchini,
1 carrot,
2 onions,
2 sweet peppers (red and yellow),
2 tomatoes
1 tbsp. flour,
2 bay leaves,
4-5 black peppercorns,
salt, dill, parsley and cilantro - to taste.

Preparation:
Cut the eggplant and zucchini into slices, and the sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the pulp into slices. Chop the onion and carrots into strips, fry in vegetable oil until half cooked, add eggplant and zucchini to them and cook for another 3-5 minutes. Then add sweet peppers and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dissolve the flour in half a glass of cold water, pour over the vegetables, add bay leaves, peppercorns, salt and pepper to taste, cover with a lid and simmer over low heat until the vegetables are ready. 1-2 minutes before the end of stewing, add chopped greens to the dish.

Eggplant muffins

Ingredients:
200 g flour,
100 g butter,
2 eggs,
200 g sour cream,
1 packet of baking powder,
1 eggplant,
1 onion,
100 g chopped walnuts,
salt - to taste.

Preparation:
Finely chop the onion and fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat the butter, eggs, sour cream, add a little salt and pepper and, adding flour and baking powder, mix well. Then add chopped walnuts, fried eggplant with onions to the finished dough and mix again. Place the dough in small molds and bake until golden brown in an oven preheated to 180ºC for about 30 minutes.

Eggplant puff pastries

Ingredients:
500 g puff pastry dough,
4 eggplants,
1 onion,
2 cloves of garlic,
3-4 tbsp. vegetable oil,
3 tbsp. 30% cream,
3 tbsp. grated cheese
salt, oregano, ground black pepper - to taste.

Preparation:
Peel the eggplants and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, add eggplant and garlic to it, stir, cover and cook, stirring, over medium heat. When the eggplants are almost ready, add oregano, cream and stir. After the cream has evaporated a little, add the cheese, stir and cool. Roll out the dough, cut into squares, place the filling in the middle of each and connect the edges of the dough over it. Bake the puff pastries in an oven preheated to 180ºC until golden brown.

Eggplant pancakes

Ingredients:
1 kg eggplants,
5 tbsp. flour,
1 pinch of soda,
1 pinch of ground red pepper,
¼ tsp. turmeric,
3 tbsp. chopped greens,
3 tbsp. water,
170 g mozzarella,
⅔ stack. semolina,
salt - to taste.

Preparation:
Cut the eggplants into slices, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add enough water to make a dough similar to thick sour cream. Cut the cheese into pieces and lightly fry. Place a piece of cheese on a slice of eggplant, cover with another slice of eggplant on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.

Simple eggplant recipes will undoubtedly diversify your usual menu. And what eggplant preparations we have in store for you!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The eggplant season has been declared open. Now, until late autumn, fresh blue berries will be available on the shelves (yes, in fact, this vegetable is not a vegetable at all). Oriental cuisine “adores” them, and European chefs pay tribute to them. And we will try to make some very simple and quick, as well as tasty dishes from the “little blue ones”.

Choice

To prepare a delicious eggplant dish, you must first buy them. Choose medium-sized fruits with tightly fitting sepals. Also, the eggplant should be elastic. With bright shiny skin without blemishes. The stalk must be fresh. This means that the eggplant was recently picked from the garden.

Why are they bitter?

To clean or not

If you want the eggplants to turn into puree, peel them. If you make caviar, stewed eggplant, ajapsandal, cleaning makes sense. If you bake or grill, it is better with the skin. It will turn out delicious, and the eggplants will not fall apart. Sometimes eggplants are pre-baked for caviar and ajapsandal. This is done with the skin, and then the pulp is pureed or cut.

Oil

Eggplants absorb oil like a sponge. No matter how much you pour, it’s not enough. Therefore, it is best to cook them in the oven, grill or fry in non-stick pans and use a minimum of oil. Eggplants pre-baked in the oven are often placed in caviar. They will then need less oil.

Often eggplants are cut into slices and fried. To put a small barrier between the oil and the eggplants, you can roll them in salted flour.

What to pair with

With garlic - this is the most important and best partner of eggplant. He makes it interesting, sharp, memorable. Cilantro looks great with eggplant. But walnuts are best added to blue berries along with garlic.

Three simple and quick recipes

Grilled eggplant

3 eggplants

½ tsp salt

1 tbsp. vegetable oil

Step 1. Wash the eggplants and cut them crosswise, slightly diagonally, to make larger circles, 7-10 mm thick.

Step 2. Season with salt, sprinkle with oil and bake on a wire rack or on skewers over coals for about 10 minutes.

Step 3. Serve with garlic sauce.

Eggplant caviar with zucchini

2 onions

3 tomatoes

2 small zucchini

4 medium eggplants

1 carrot

½ head of garlic (or to taste)

2 tbsp. vegetable oil

Salt and pepper

A little cilantro

Step 1. Finely chop the onion and fry in oil, add grated carrots to it. Later together.

Step 2. Add grated zucchini.

Step 3. Cut the eggplants into small cubes and simmer separately with a spoon of vegetable oil. Then add chopped tomatoes to them.

Step 4. Add soft eggplants to the roast. Finely chop the garlic and also add to the vegetables.

Step 5. Salt and pepper. Add greens. Caviar is very tasty when served cold.

Eggplant with cheese

4 eggplants

150 g grated cheese

2 tbsp. sour cream

A little mustard or green adjika

Step 1. Cut the eggplants into 1 cm thick circles.

Step 2. Grate the cheese. Add a little adjika or mustard to the sour cream.

Step 3. Grease a baking tray with oil, place eggplants, sour cream on top and sprinkle with cheese

Step 4. Bake for 15-20 minutes at 180 C. Serve hot.

How to cook eggplants? They can be stewed, fried, baked and even stored for the winter. It is these cooking methods that we will consider in this article.

How to cook eggplants with tomatoes?

Surely each of you has tried an incredibly tasty and aromatic eggplant appetizer at least once in your life. You can cook it in different ways: on the stove and in the oven. Let's look at both options in more detail.

So, before cooking eggplants in the oven, you need to purchase the following ingredients:

• medium-sized ripe tomatoes - 5-7 pcs.;
• small young eggplants - 2-3 pcs.;
• hard cheese “Russian” - 120 g;
• sour cream mayonnaise - 100 g;
• salt and any aromatic spices - add to taste;
• fresh herbs (dill, parsley) - a bunch.

Product processing

How to cook eggplants in the oven quickly and tasty? To do this, you need to wash all the vegetables and then cut them into circles 1.6 centimeters thick. Next, grate the hard cheese separately, mix it with mayonnaise, chopped herbs, salt and spices.

Formation and heat treatment of snacks

Before cooking eggplants in the oven, you should take a large baking sheet, grease it a little with oil, and then lay out the slices of vegetables. Moreover, this should be done so that there are eggplants below and tomatoes on top. Finally, each appetizer requires a dessert spoon of sauce made from mayonnaise, herbs and cheese. It is recommended to bake this dish in a preheated oven for a short time (about 16-26 minutes). In this case, the cheese should completely melt and form an appetizing cap on the appetizer.

Cooking a flavorful eggplant appetizer on the stove

Now you know how to cook eggplants in the oven. But, as mentioned above, you can make a flavorful appetizer for the holiday table on the stove. For this we need:

Food preparation

Surely you know how to cook eggplant with garlic. But if you do not have this information, we will present it to your attention right now.

So, to prepare a flavorful snack, you should thoroughly wash the vegetables, cut off the stalks from them, and then chop them lengthwise into thin slices. Next, you need to grate the hard cheese and garlic on a fine grater, mix them with mayonnaise and chopped herbs (you can add spices if necessary).

Heat treatment and dish formation

After the filling for the appetizer is ready and the eggplants are cut, you should take the plates, lightly sprinkle them with salt, then roll them in wheat flour and place them in a hot frying pan with vegetable oil. Fry vegetables on both sides for a short time, until a reddish crust appears.

After cooking the eggplants, you need to place them on napkins so that they lose as much oil as possible. Next, each fried plate should be greased with a sauce of mayonnaise, cheese and garlic, and then wrapped in a roll and secured with a skewer.

This aromatic appetizer should be served at the holiday table on a flat plate only when cold.

Cooking sauté in a slow cooker

We talked about that a little higher. However, using such vegetables, you can make not only light cold or warm snacks, but also a full-fledged second course.

How to cook eggplant sauté? You will find the answer to this difficult question a little further. It should be noted that in the classical sense, a sauté is a dish that is prepared using a special technology. It consists of briefly pre-frying all the ingredients included in the recipe. But to prevent them from burning, it is recommended to shake the contents of the saucepan periodically. It is this treatment that will not harm the surface and shape of the products, and they will completely retain their juice. By the way, “sauté” is a French word that means “leap” or “jump.”

We will fry all the ingredients on the stove using a frying pan, but we recommend simmering in a slow cooker.

So, to prepare a delicious second course we will need:

Processing and frying ingredients

Before cooking eggplants in a slow cooker, you should thoroughly wash all the vegetables and then cut them into not very thick circles (about 1.4 centimeters thick). Next, you need to put the frying pan on the fire, pour in a little oil and fry first the carrots, then the onion rings, bell peppers, eggplants and tomatoes. As mentioned above, during such processing it is not recommended to stir vegetables with a spoon. They should be turned by gently tugging the pan or saucepan.

Forming the dish and stewing vegetables

After the vegetable slices are fried, they should be placed one by one in the multicooker bowl (eggplant, bell pepper, carrots, onions and tomatoes). On top of such a dish it is recommended to place a sauce made from grated garlic cloves with the addition of salt, chopped herbs, pepper and various spices. After pouring all the ingredients into one multi-glass of water, close the device tightly and set the extinguishing program. After 20-26 minutes, the dish will be completely ready. It is recommended to serve it hot along with fresh bread.

Korean spicy eggplant

Few people know how to cook eggplants in Korean. And to correct this situation, we decided to present to your attention a detailed recipe for a spicy salad, which can be safely served at the holiday table as a flavorful appetizer.

So, we will need:

Preparing Ingredients

How to cook eggplants in Korean? To do this, all of the listed vegetables should be thoroughly washed and then peeled and stemmed (if required). Next, you need to cut the eggplants into cubes, salt them and leave them aside for half an hour. You also need to chop the bell peppers and onions into half rings, and the tomatoes into medium cubes.

Heat treatment

While the eggplants are getting rid of the bitterness in the salt, you should take a deep saucepan, pour oil into it and lay out the half rings of onion and bell pepper. Vegetables should be fried until golden brown. Next, you need to send whole pods of hot pepper there, and after a few minutes add tomato cubes.

Upon completion of the cubes, the eggplant must be rinsed well in cold water and also placed in a saucepan. After peppering and salting all the ingredients, cover them with a lid and simmer for 15 minutes over very low heat. Then you need to add soy sauce, garlic and chopped herbs to the vegetables. After keeping all the products on the stove for another 3 minutes, they should be removed and cooled.

It is advisable to serve this spicy Korean appetizer cold.

How to prepare eggplant moussaka?

Moussaka with eggplant is a traditional hot Greek dish. It should be noted that it is especially popular not only in the mentioned state, but also in our country. Moussaka can be prepared in completely different ways. After all, there is no single correct recipe for this dish. However, in general, it is almost always prepared with minced meat and bechamel sauce. Residents of Greece consume it both cold and hot.

So how to cook eggplant with meat? For this we need:

• young eggplants (not very large) - approximately 600 g;
• refined olive oil - 80 ml;
• sweet onion - 1 pc.;
• lean pork - approximately 300 g;
• young beef - approximately 300 g;
• dry white wine - about 200 ml;
• medium-sized ripe tomatoes - about 400 g;
• potato tubers - approximately 600 g;
• fine sea salt - 1 dessert spoon (add to taste);
• dried parsley - 2 dessert spoons;
• ground cinnamon - ½ dessert spoon;
• brown sugar - ½ dessert spoon;
• country fat milk - about 500 ml;
• wheat flour - approximately 60 g;
• butter - about 50 g;
• grated nutmeg - ¼ dessert spoon.

Cooking process

How to cook eggplant with meat in Greek? To do this, you must adhere to the following sequence:

Greek moussaka with eggplant can be served either cold or hot.

Cooking delicious caviar for the winter

Many housewives know how to prepare eggplant caviar. After all, our mothers and grandmothers often made such preparations. It should be noted that the finished snack has the most delicate texture, pleasant aroma and taste. In addition, it is very useful, since eggplants contain vitamins A, C, P and group B, as well as pectins.

So, before preparing eggplant caviar, we need to purchase the following ingredients:

• young eggplants - 3 kg;
• carrots - ½ kg;
• tomatoes - 2 kg;
• garlic - 1 whole head;
• onion - 500 g;
• table vinegar 9% - 100 ml;
• refined vegetable oil - 300 ml;
• bitter red pepper - 1-2 pods (add as desired);
• table salt - add to taste.

Cooking process

To make a delicious eggplant preparation for the winter, you must adhere to the following rules:

Using the presented tips for preparing eggplants, you can not only set a chic table, but also prepare a flavorful appetizer for future use.

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

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

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

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

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

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

How to fry eggplants in a frying pan

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

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

How long to fry with garlic

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

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

How long to simmer eggplants in a frying pan

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

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

Eggplant in batter

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

Delicious eggplants with garlic and mayonnaise

For this dish we will need:

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

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

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

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

Recipe with garlic and tomatoes

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

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

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

Eggplants with meat in a frying pan

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

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

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

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

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

Chinese eggplant dish

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

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

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

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

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

Useful properties and calorie content

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

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

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

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