A spicy eggplant appetizer for the winter. Pickled eggplant - delicious and original savory snack recipes

We must pay tribute to eggplants - they themselves do not have a special taste, but to change it, or rather, transform it under the power of a number of products, among which garlic occupies an honorable first place. Eggplant with garlic is a combination of taste, aroma and health benefits. And if you add cheese, vegetables to this couple, flavor it all with mayonnaise or sour cream?

The first rule: eggplant for cooking should be taken young, with a thin skin. Sluggish, too large and damaged - not for us, especially if they are not their own, relatives, from their own garden, but bought in a store.

The second rule: you definitely need to get rid of the bitterness inherent in eggplant. To do this, it is enough to let the eggplants cut and lightly sprinkled with salt stand for 20-30 minutes, and then simply rinse them in water and squeeze or dry with paper towels. However, there are varieties without bitterness, long live selection!

Let's cook eggplant with garlic, and we will start with the simplest recipes.

Fried eggplants with garlic and herbs "Unpretentious"

Ingredients:
young eggplant,
garlic,
vegetable oil,
greens (parsley, dill),
6% table vinegar,
salt.

Cooking:
Wash the eggplant thoroughly, cut into thin circles, salt, let stand for 30 minutes. Meanwhile, finely chop the greens, mix it with garlic passed through a press or grated on a grater and sprinkle this mass with vinegar. Put the eggplant circles in a colander, rinse off the salt under running water, be sure to let the excess liquid drain, lightly dry the eggplants with a napkin and fry in a pan with vegetable oil until golden brown. Place the fried eggplant on a paper towel to remove excess oil. While they are hot, brush them with the prepared mixture, drizzle lightly with vinegar again and let sit for 20 minutes.

To prepare the next dish, take eggplant large, but not old, so that the sliced ​​\u200b\u200bcircles turn out to be large. Cheese is better to choose hard varieties, it gives a particularly pleasant crust

Eggplant with garlic and cheese

Ingredients:
2 eggplants
garlic - to taste
250-300 g of hard cheese,
a little flour
mayonnaise,
a few cherry tomatoes - to decorate the dish,
vegetable oil,
dill sprigs.

Cooking:
Wipe the washed eggplants with a clean napkin, cut into thin circles, salt and leave for 40 minutes, or even more, to remove the bitterness. After that, wash off the salt with water, dry it and, rolling each circle in flour, fry in vegetable oil. Grate hard cheese on a fine grater, pass the garlic through a press, add mayonnaise to these ingredients and mix well. It has been noticed that when preparing such a mass of mayonnaise, one has to add cheese, as if it absorbs mayonnaise, and the mass turns out to be thick and somewhat dry. Or, alternatively, pre-dilute the mayonnaise with cream, sour cream or natural yogurt. Put the eggplant circles on a large round plate, spread the prepared mass on them in an even layer and cover with other circles, and so on. You should get pyramids or turrets of 3-4 circles. On top of each such pyramid is another layer of the mixture and half a cherry tomato, cut across, next to it is a sprig of dill for decoration and aroma.

Eggplant rolls can be an excellent option for this recipe: just cut the eggplant lengthwise into slices with a sharp knife or vegetable peeler, prepare them in the usual way (salt, dry, fry), wrap the cheese-mayonnaise mass in them and garnish with cherry tomato halves. Inside you can put the filling: a quarter of a walnut, a strip of ham or smoked sausage, but you never know what else? ..

When fried, eggplant absorbs vegetable oil like a sponge. To somehow reduce their “appetite”, dip the eggplant circles in flour or small breadcrumbs before frying.

Eggplant with garlic and mayonnaise

Ingredients:
2-3 eggplants
3-4 garlic cloves,
200 g mayonnaise,
greenery,
salt - to taste.

Cooking:
Cut the eggplant into circles, put in a bowl, salt and leave for a while. To finally get rid of the bitterness in eggplants, some of which still remains even after the manipulations done, remove the peel from the eggplants, and the problem is solved. Pass the garlic through a press, put it in a small container and pour boiling water over it. Let it brew for 15 minutes, and in the meantime chop the herbs. Drain the liquid from the garlic (however, if you like spicy dishes, you can leave it), add mayonnaise to it and mix. The sauce should be thick. Place washed and dried eggplant circles in a pan with vegetable oil, cover the pan with a lid and fry over low heat for 5-7 minutes. Note that you only need to fry the eggplant on one side. In general, they are more likely to be stewed under the lid than fried. Get some (preferably rectangular and large) container with a lid, put a layer of eggplants in it, pour them with sauce and generously sprinkle with herbs, then again a layer of fried eggplants, sauce, herbs, and so on to the top. Close the container with a lid and refrigerate so that the eggplants infuse, soak in the sauce and amaze you with their unique taste.

Eggplants with garlic, onions and herbs stewed in sour cream

Ingredients:
eggplant (2 small or one large)
3-4 garlic cloves,
1 large onion
150-170 g sour cream,
vegetable oil,
1 bunch dill,
salt, pepper - to taste.

Cooking:
Peel the washed and dried eggplant from the skin and cut into medium cubes. Chop the onion, garlic and herbs. In a frying pan heated with a little oil, first fry the onion, then add the eggplant to it and simmer together under the lid. Add salt, a little ground black pepper, garlic and dill and simmer until almost cooked. Add sour cream, stir and heat well for 5-10 minutes.

True lovers and connoisseurs of eggplant dishes say that eggplant is best combined with tomatoes. You have a wonderful opportunity to check it out for yourself and with the help of our simple recipe.

Eggplant with garlic and tomatoes "Perfect Trio"

Ingredients:
1 large eggplant
2-3 tomatoes (depending on size)
3-4 garlic cloves,
100 g hard cheese,
1 st. l. mayonnaise,
salt, ground black pepper - to taste,
vegetable oil.

Cooking:
Cut the washed and dried eggplants lengthwise into slices, salt and pepper to taste and fry on both sides until golden brown. Then lay the fried eggplants on a baking sheet covered with parchment paper. In a bowl or deep plate, mix mayonnaise with garlic passed through a press. Lubricate only one surface of the eggplant with the prepared sauce, put the tomatoes cut into semicircles on top and sprinkle with hard cheese grated on a medium grater. Send the baking sheet to the oven preheated to 180ºС and bake for 10-15 minutes. Remove the baking sheet from the oven, arrange the delicious eggplants with garlic and tomatoes on a wide dish and eat them hot or cold. It's all the same, because they are good in any form.

Eggplants baked in breadcrumbs with garlic "Everything is at hand"

Ingredients:
1-2 small eggplants
2-3 garlic cloves,
150-200 g wheat bread or breadcrumbs,
1 egg
salt, black ground pepper - to taste.

Cooking:
Wash and dry the eggplant, cut into thin circles, salt and leave for 30 minutes. Then wash off the salt, dry and fry the eggplant slices over low heat until golden brown on both sides. Whisk the egg with salt and pepper in a bowl. Add minced garlic to this mixture. Grind the bread into crumbs. Dip the fried eggplant circles into the egg mixture, moisten them well, then, removing one at a time, roll in breadcrumbs or breadcrumbs on both sides and spread on a baking sheet covered with parchment paper. Put the baking sheet in the oven preheated to 190ºС and bake for 15 minutes.

Agree, eggplant with garlic always remains a priority. They are not inferior to any of the complex eggplant masterpieces in taste, ease of preparation and originality. And nothing can be done about it, because eggplant with garlic is a culinary hit that has long been universally recognized by everyone!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Today, more and more people prefer a healthy diet. Eggplant contains many vitamins and minerals that are beneficial to humans.

Not many people know, but the vitamin PP (nicotinic acid) contained in it will help you get rid of such a bad habit as smoking. It will make it easier to endure nicotine starvation.

This vegetable is indispensable in dietary nutrition. Fiber will help remove toxins and excess fluid from the body. In addition, eggplant contains only 28 kcal per 100 g. However, remember that fried eggplants absorb quite a lot of oil, so it is better to use boiled or baked vegetables in your diet.

Eggplant with garlic for the winter - the basic principles of cooking

By itself, the vegetable does not have a pronounced taste, but in combination with other vegetables, herbs and spices, it turns into an excellent snack.

Before cooking, eggplant must be prepared. After cutting the vegetable into pieces of the required shape, they need to be salted and left for a while so that the bitterness comes out. After that, the eggplant is squeezed, if desired, you can rinse them under running water. If this is not done, then your snack will be bitter, which will undoubtedly spoil the workpiece.

For preservation, take only ripe fruits, without any damage.

There are a huge number of recipes for canning eggplant with garlic. We will tell you about the most popular, delicious and original.

Recipe 1: Spicy eggplant with garlic for the winter

Incredible, spicy snack.

Ingredients

eggplant - 10 kg;

500 g of garlic;

a few pieces of hot pepper;

vinegar - half a liter.

Cooking method

1. Rinse the eggplant thoroughly and cut off the stalks. We cut the vegetable into circles, about 2 cm thick. Dissolve a kilogram of salt in a bucket of water. Place the eggplant in the salt solution, press it on top with a light weight, and leave for half an hour.

2. Drain the water, squeeze the eggplants well. Now fry each circle in vegetable oil until golden brown.

3. Disassemble the garlic into teeth, remove the seeds from the pepper. Twist everything in a meat grinder. Add vinegar to the mixture of garlic and pepper, and leave for half an hour.

4. Place eggplant in jars, alternating with dressing. In the process, the juice should rise to the neck, but if it is not enough, you can add liquid from the dressing.

5. We sterilize jars with eggplants for about 20 minutes, after which we roll them up.

Recipe 2: Eggplant with garlic for the winter "Spark"

Fried eggplants in garlic and pepper adjika. The secret of this recipe is the use of honey. Depending on which honey you take, the taste may change. Eggplants are spicy, with a slight spiciness.

Ingredients:

one and a half kilograms of eggplant;

500 g sweet bell peppers;

200g garlic;

1 bitter pepper;

125 g of vinegar;

honey 100 g;

sunflower oil 300 ml.

Cooking method

1. To prepare this snack, take small eggplants. Wash the fruits thoroughly and wipe with a towel, cut off the stalks and chop into rings half a centimeter thick. Sprinkle the vegetables with salt and leave for an hour, then squeeze the eggplant.

2. You can fry the rings, but it will be faster and easier to bake them in the oven, this will not affect the final result in any way. Grease a flat baking dish with vegetable oil and put eggplant circles on it. Brush generously with oil on top. Bake the eggplants in the oven at 200 degrees until tender, this will take about half an hour. Once the eggplants are golden brown, remove them from the oven and place them carefully on a serving platter.

3. Let's start preparing the dressing. Remove the seeds from the peppers, cut them into small pieces. Disassemble the garlic into teeth and peel. Grind prepared vegetables with a meat grinder. Add salt, vinegar and honey to the mass of vegetables. Mix thoroughly.

4. Sterilize jars and lids. Place the eggplants in the prepared dishes, layering them with adjika.

5. Sterilization of snacks. Lay a cloth napkin at the bottom of a wide saucepan and place jars covered with sterile lids in it. Pour in cold water so that it does not reach the neck of the jar a little. Put on the stove, wait for a boil, reduce the heat so that the water boils only slightly, and leave for another 15 minutes.

6. Roll up the preservation, turn over and cover with a towel. In this form, it should stand for a day.

Recipe 3: Eggplant with garlic for the winter with carrots and onions

Tender fried eggplants combined with crispy onions and carrots.

Ingredients

kilogram of eggplant;

a few medium carrots;

a couple of large onions;

a couple of cloves of garlic

For marinade:

glass of water;

150 g of sugar, vinegar and sunflower oil;

salt - 20 g.

Cooking method

1. Wash and dry the eggplants with a napkin, cut off the stalks and chop into small pieces. Salt them, and leave for half an hour, then rinse under running water, put on a napkin to absorb excess moisture. Pour a small amount of sunflower oil on a baking sheet and pour the eggplants in one layer. From above they also need to be poured with oil. Preheat the oven to 180 degrees and send the eggplant there for half an hour. After 15 min. mix eggplant.

2. While the eggplant is cooking, prepare the rest of the vegetables. Peel the carrots and grate them on a Korean carrot grater. Peel the garlic and chop with a press into carrots, mix everything thoroughly. Onion cut into half rings. Remove the baked eggplant from the oven and cool slightly.

3. Arrange the eggplants in dry prepared jars, shifting them with vegetables in the following order: eggplants, garlic with carrots and, finally, onions. Banks fill a centimeter below the neck.

4. Mix all the ingredients of the marinade in a saucepan and bring to a boil. Stir the marinade until the salt and sugar are completely dissolved. Fill them with eggplant.

5. Pour warm water up to the shoulders of the jar. Cover them with lids, put the pan on the stove and wait until the water boils. Then reduce the fire and sterilize for about 20 minutes.

6. Turn over the finished preservation and cover with a blanket. Leave it like that for a day.

Recipe 4: Spicy eggplant appetizer with garlic for the winter

Ingredients

ripe eggplant - 5 kg;

garlic - 400 g;

1 kg of sweet bell peppers;

200 g of vinegar;

a few pieces of hot red pepper;

sugar - 100 g;

sunflower oil - 1.5 tbsp.;

Cooking method

1. Wash and dry the eggplants with a napkin, and cut into circles about 3 cm thick. Sprinkle them with salt and leave for an hour. Then rinse the eggplant under running water and place on a towel to remove excess moisture. Fry eggplant slices or bake in the oven until soft and golden brown.

2. Remove the seeds from the bell and hot peppers, sort and rinse the dill, disassemble the garlic into cloves and peel. Grind all vegetables and herbs through a meat grinder. Add sugar and vinegar to this mixture, mix the ingredients until the sugar dissolves.

3. Dip each eggplant slice into the pepper-garlic mixture and place tightly in the prepared jars. Boil the filled container for about 20 minutes. Turn the closed preservation over and wrap it with a blanket. Leave it like this for a day.

Recipe 5: Eggplant with garlic in pepper for the winter

Ingredients

eggplant - 3 kg;

one and a half kilograms of bell peppers;

half a kilogram of garlic;

one bitter pepper;

vegetable oil;

pepper, salt and vinegar.

Cooking method

1. Wash the eggplant fruits, peel and chop into cubes. Add salt to the water and stir until it is completely dissolved. Eggplants should be in a saline solution for an hour.

2. Remove the seeds from the pepper. Clean the garlic. All vegetables must be ground in a meat grinder.

3. Squeeze the eggplant and place it on a towel to absorb excess moisture. Pour sunflower oil into a heavy-bottomed dish or cauldron and heat. Add eggplant and fry until soft and golden brown. Put the vegetable mixture to the eggplant and quickly combine, salt and pepper to taste.

4. Put eggplants into prepared liter jars, pour 50 g of vinegar into each, cover with lids and sterilize for 20 minutes. Turn the canning down with lids and cover with a blanket. Leave it like that for two days.

Recipe 6. Eggplant with garlic and nuts for the winter

A very original and tasty preparation of eggplant with garlic for the winter. Nuts give the appetizer a piquant taste and a festive look.

Ingredients

eggplant - 3 kg;

garlic - 400 g;

parsley;

red hot pepper - two pods;

250 g of walnut kernels;

Vegetable oil - 750 ml;

100 g of vinegar;

Cooking method

1. Wash the eggplant fruits, blot with a towel and cut into sticks, salt, mix, and leave for an hour. Then press.

2. Heat the vegetable oil and fry the prepared vegetables over low heat until golden brown.

3. Peel the garlic, free the pepper from seeds, sort and wash the greens. Grind all vegetables, herbs and nuts in a blender. Add vegetable oil and vinegar to this mass.

4. Carefully combine the eggplants with the nut-vegetable mass and arrange them in prepared jars. Don't put full jars on top, otherwise, when the juice starts to boil, it will overflow.

5. Cover the jars with lids, put them on a baking sheet and send them to the oven. Turn the regulator 160 degrees and leave for half an hour. Turn the finished preservation upside down and wrap it in a warm blanket. Leave for a couple of days.

Recipe 7. Fried eggplant with garlic for the winter

Ingredients

Ripe eggplant - 5 kg;

garlic - 400 g;

parsley;

salt - 100 g;

vegetable oil - 750 ml.

Cooking method

1. Take eggplants of the same size, wash them, wipe them with a towel and cut off the stalks. Cut into circles of medium thickness. Sprinkle with salt and leave for an hour to release the bitterness.

2. Fry the circles until golden brown for about five minutes on one side, and three on the other side.

3. Peel the garlic and rub it with finely chopped herbs and salt. Dip each eggplant circle in a mixture of garlic and herbs, and place tightly in prepared jars. Top with boiled or refined sunflower oil at the rate of 2 tbsp. to the bank.

4. Boil jars of eggplant for about 20 minutes. Close the lids and turn the jars over, wrap them up and leave for a day.

Recipe 8. Eggplant with garlic for the winter "Teschin language"

This recipe will appeal to all lovers of spicy snacks.

Ingredients

eggplant - 4 kg;

10 pcs. tomato and bell peppers;

garlic - 300 g;

red hot pepper - 4-5 pcs.;

a glass of sugar;

salt - 50 g;

vegetable little - half a glass;

150 g of vinegar.

Cooking method

1. Wash the eggplant, wipe it with a towel and remove the stem. Chop into circles of medium thickness. Sprinkle with salt and leave for an hour, then rinse the eggplant under running water and squeeze.

2. Peel hot and sweet peppers from seeds. Clean the garlic. Wash the tomatoes and pour over with boiling water, then remove the skin from them. Grind all vegetables in a blender. Add the rest of the ingredients to the mixture.

3. Pour the eggplants with the prepared marinade and simmer for half an hour.

4. Wash and sterilize the jars. Place eggplant salad in them and roll up with sterile lids. It is not necessary to sterilize the salad. Turn the jars over and wrap, leave the preservation for a day.

Recipe 9. Eggplant with garlic for the winter

For pickling, it is better to take fruits of small or medium size.

Ingredients

ripe eggplant - 10 kg;

garlic - 500 g;

a few bay leaves.

For brine:

water - liter;

salt - 50 g.

Cooking method

1. Remove the stalks from the washed eggplants. Boil water in a bucket, salt and blanch the eggplants in this brine for about five minutes. Then place them in cold water. Put the prepared eggplants on a board and press down with a load.

2. Peel and finely chop the garlic. Slice the eggplants lengthwise and open them like a book. Rub the inside of the fruit with garlic and put the halves together. Put these eggplants tightly in a bucket, while distributing bay leaves and garlic between them.

3. Make a brine of water and salt. Pour the laid eggplants with it, cover with a plate and put a load on it. Store these eggplants in the basement or refrigerator.

Eggplant with garlic for the winter - tricks and tips from professionals

• For canning, it is better to take young fruits of a small size. They cook much faster and the eggplant pulp is tender, without streaks.
• If you really like garlic and you feel like there isn't enough garlic in the recipe, add as much garlic as you see fit. Garlic spoil eggplant is almost impossible.
• You can grind vegetables in a blender, if it is not there, then a meat grinder or food processor is quite suitable.
• Tomatoes can be successfully replaced with tomato paste, the taste of snacks will not change at all.

Good afternoon. I saw eggplants in the vegetable rows today. And I immediately wanted to try them. They have not yet grown in their beds, and it is not rational to make from purchased ones.

And today I want to consider my favorite way to fry eggplant: with garlic. I think that this is just the perfect couple, which very successfully sets off each other's tastes.

And I also like that eggplant can be cooked both as an appetizer and as a delicious side dish. And we will consider both options.

How to fry eggplant quickly and tasty

Let's start with the easiest way to fry, without any additional elements. Only blue and garlic. Well, greenery for beauty.

Seedless young fruits are best suited for frying. Overripe, with well-formed seeds, it is better to use for winter harvesting.

Ingredients:

• Eggplant - 2 medium
• Garlic - 4-5 cloves
• Parsley - bunch
• Vegetable oil for frying

Cooking:

1. Frying has one feature that requires a slightly different approach than other cooking methods. Namely, you need to avoid a large amount of oil absorbed by the vegetable. There is a simple trick for this: we cut the blue ones into thick rings (1 cm thick) and place them in salted water for 1 hour.

Salt is added at the rate of 1 tablespoon per 1 liter of water.

Thus, the intercellular space will be filled with liquid and there will be much less fat to absorb during frying.

But before cooking, the rings, of course, will need to be squeezed well and dried with a paper towel.

2. Rub the garlic on a grater or finely chop. Grind greens and mix with garlic.

3. Heat the vegetable oil in a pan, set the heat to medium and put the rings in the pan. Fry for 3-4 minutes on one side and the same amount on the other. Getting a golden crust.

4. We put the finished eggplants on a paper napkin so that the excess oil is absorbed and immediately sprinkle them with garlic and herbs so that they come into contact with the still hot vegetable and release the aroma themselves.

It is best to eat hot. Bon appetit!

Classic mayonnaise recipe

And another simple recipe from the category of classics. In our family, this is how we cook most of the time. This is a great appetizer to pair with any other meal.

Ingredients:

• Blue ones - 4 pieces of medium size
• Flour - 100 gr
• Salt - 1 tsp
• Garlic - 1 head
• Mayonnaise - 150 g

Cooking:

1. Very often it is recommended to pre-pour the eggplants with salt so that they release the juice and bitterness comes out of them. I don't know about you, but I think this recommendation is outdated. I remember that in childhood they were really bitter, but now this is no longer the case. Maybe other steel grades?

Be that as it may, I have not done this for a long time, and the taste does not suffer. Moreover, eggplants sprinkled with salt, having let the juice in, become unnecessarily soft and shriveled. It's not great for frying.

So just cut the vegetables into rings and fry in a pan with vegetable oil, after dipping them in a mixture of flour and salt.

2. Fry over medium heat for 4-5 minutes on each side until golden brown.

3. Pass the garlic through a press or rub it on a fine grater and mix with mayonnaise. Lubricate all the rings with the resulting sauce.

Ready. Bon appetit!

Eggplant "tongues" in a pan in egg batter

But this recipe is not only very tasty, but also very beautiful. Be sure to try it, you won't regret it.

Ingredients:

• Eggplant - 2-3 pieces
• Eggs - 2 pcs
• Flour - 3-4 tbsp. spoons
• Garlic - 4-6 cloves
• Greens - bunch
• Salt - 0.5 tsp
• frying oil

Cooking:

1. We cut off the tails of the eggplants, after which we cut them first in half, and then in long plates about 5 mm thick.

2. Finely chop the greens and garlic and mix with each other.

3. First soak the eggplant slices in a bowl of beaten eggs, crushing them on both sides.

4. And then roll them out in flour mixed with salt.

5. And fry in vegetable oil over medium heat until golden brown. Just a couple of minutes on each side.

6. Then put them on a plate and sprinkle with herbs and garlic.

Ready. Bon appetit!

Fried rolls with mayonnaise and cheese

Another appetizer option that looks great on the festive table.

Ingredients:

• Medium eggplant - 3-4 pieces
• Hard cheese - 100 g
• Garlic - 4-5 cloves
• Mayonnaise - 2 tbsp
• Salt - 1 tsp
• Vegetable oil - 2 tbsp.

Cooking:

1. Cut the eggplant into thin slices of 3-5 mm, put it in a saucepan, add salt, add 2 tablespoons of vegetable oil, mix and leave for 10 minutes so that the juice comes out and the oil is absorbed.

2. Then fry them over medium heat for 2 minutes on each side.

There is no need to add oil to the pan in this recipe.

3. We prepare the cheese filling by grating the cheese on a fine grater, adding garlic, passed through a press, and mixing everything with mayonnaise.

4. Now we put one fried plate on the table, put the filling on the edge, about a teaspoon, and wrap the roll. If necessary, fix it with a toothpick.

In the same way, we turn all the other plates.

Video on how to cook eggplant with tomatoes and garlic

And this is the most popular recipe of all that uses blue ones. I offer it in the form of a short and informative video.

Delicious eggplant recipe in a pan

Smoothly transition from appetizers to side dishes. In this role, eggplant also looks decent. And it is not at all necessary to cook it in the form of other vegetables, it in itself has a characteristic taste loved by all.

Ingredients:

• Blue - 3 medium
• 2 medium onions
• 2 eggs
• Garlic - 4-5 cloves
• Sour cream - 150 g
• Salt, pepper - to taste

Garlic lovers can safely increase its amount by 2 times. I always do this.

Cooking:

1. My eggplant, cut into cubes and pour boiling water. Leave them to soak for 15-20 minutes, then drain the water and lightly squeeze the vegetables.

2. Break the eggs into a deep bowl, beat them a little with a fork, pour the eggplants into them and mix well so that each piece is smeared with an egg. After that, we remove the bowl in the refrigerator for 1 hour so that the vegetables marinate.

3. When the time comes, cut the onion into half rings and fry it over medium heat with vegetable oil until golden. And then add eggplant to it.

4. Fry for 10-15 minutes, stirring occasionally, until the eggplant becomes golden brown.

5. After that, put sour cream, garlic, passed through a press, salt and pepper to taste in the pan. Fry, stirring for another 5-8 minutes, until the sour cream boils away. After that, remove the pan from the heat.

Ready. Bon appetit!

Eggplant like mushrooms - the fastest recipe

The blue ones when fried are very similar in taste to mushrooms. Someone adds mushroom bouillon cubes to enhance the effect, someone adds special seasonings, but I think that all this is not necessary. And I offer you the simplest recipe, in which there is nothing superfluous.

Ingredients:

• Eggplant - 4-5 pieces medium
• Garlic - 4-5 cloves
• Greens - 1 bunch
• Salt, pepper - to taste

Cooking:

1. My vegetables and cut into cubes, after which we send them to a preheated pan with vegetable oil.

2. Fry the eggplants for 10-12 minutes, stirring occasionally, until they become soft.

3. After that, add garlic to the vegetables, passed through a press or grated on a fine grater, salt, pepper and mix well.

Reduce the heat to low, cover the pan with a lid and simmer for another 10 minutes.

4. At the end, remove the lid, add chopped greens and mix.

If you want the greens to be “soft”, and not raw, hold the pan over low heat for another 5 minutes.

Ready. Bon appetit!

Step by step photo recipe with soy sauce

A great option to diversify the menu. Eggplant in soy sauce. I'm sure few people have tried it yet.

Ingredients:

• Eggplant - 1-2 pieces
• Garlic - 2 cloves
• Soy sauce - 1 tbsp
• Red pepper - 1 tsp
• Salt - to taste

Cooking:

1. First, cut the eggplant into slices about 1.5 cm thick.

2. And then we cut the plates into sticks.

3. Put the sticks on a preheated pan with vegetable oil, salt and fry for 10-12 minutes over medium heat, stirring occasionally.

Mix gently so that the bars do not break.

4. Then add the garlic, grated on a fine grater and red pepper. Stir and fry for another 5 minutes.

5. At the end, pour soy sauce, wait 1 minute and remove from heat.

Ready. Bon appetit!

Spicy hot pepper garnish

A special recipe for those who love not only vigorous, but also spicy. Burning mixture.

Ingredients:

• Eggplant (small, without seeds) - 2-3 pieces
• Garlic 3-4 cloves
• Hot chili pepper - 0.5 pcs
• Green onions (stems) - 1-2 pcs
• Sugar - 0.5 tsp
• Salt - to taste
• Soy sauce - 1 tbsp.
• Balsamic vinegar - 1 tbsp.

Cooking:

1. My eggplants and cut into large sticks 5-7 cm long and 1.5-3 cm thick, then fry them in a preheated pan with vegetable oil until fully cooked (15 minutes).

We do not dump all the bars into the pan at once, they should be fried “individually”. If necessary, fry them in several batches.

2. Further actions will need to be done quickly, so all the ingredients should be at hand.

When all ready-made eggplants are removed from the pan, put chopped onion, pepper and garlic into it (if necessary, add oil). We fry them for literally 1 minute until the aroma appears, after which we return all the eggplants to the pan, pour in the vinegar and soy sauce, put sugar and salt, mix thoroughly but gently and remove the pan from the heat.

Ready. Bon appetit!

Eggplant fried with onions and garlic

And finally, another excellent recipe in a short but informative video.

Thank you for your attention.

Eggplant, which has already become traditional for Russian housewives, is popular for making light snacks that are perfect for any feast. One of the most common dishes are fried eggplant slices seasoned with garlic and various spices.

How to cook eggplant with garlic

Cooking delicious little blue ones with garlic is easy if you follow the technology and follow the advice of professionals. It’s worth starting with food preparation - choosing the right eggplants. It is better to take young ones, which are distinguished by a lower content of solanine. This substance gives the fruit unnecessary bitterness and an unpleasant aftertaste. The right fruits for frying are distinguished by their elastic texture, smooth shiny skin, green stalk.

You should avoid buying vegetables that have a dark, dry and wrinkled skin, where dark spots have appeared, and the stalk has wrinkled. In order to finally expel bitterness from eggplant circles, after cutting them into even neat slices with the peel preserved, soak for half an hour in salt water or simply sprinkle with table salt and leave until the juice comes out.

Cooking eggplant fried with garlic after soaking is quick and easy. After removing them from the water, they need to be dried with a paper towel or napkins, rolled in flour, breadcrumbs or dipped in a batter of eggs and spices. It remains only to season them with garlic chips, cheese, mushrooms or tomatoes and fry in a pan. You can use the grill, skewers or oven. A delicious dish is garnished with sauces on sour cream or mayonnaise.

garlic eggplant recipe

It is important for any culinary specialist to choose a recipe for fried eggplant with garlic that would meet all the stated requirements. For beginners, easy options for simple eggplant circles are suitable, and professionals can make rolls or an original filling out of them. You can combine a delicious snack with additional vegetables - tomatoes, bell peppers, cilantro or parsley, as well as cheese, nuts and even smoked meats.

How to fry eggplant with garlic and mayonnaise

• Servings: 10 persons.
• Calorie content of the dish: 134 kcal.
• Purpose: for a snack.
• Cuisine: author's.

How to cook fried eggplant with garlic and mayonnaise, the following recipe with a photo will explain in detail. This summer appetizer is perfect for any feast - everyday for treating the whole family or festive for serving guests. It will turn out tastier if, after making the eggplant circles, cool in the refrigerator, leaving for half an hour. Serve garnished with herbs and fresh sliced ​​vegetables.

Ingredients:

• raw eggplant - 2 pcs.;
• salt - 10 g;
• vegetable oil - 20 ml;
• garlic - half a head;
• mayonnaise - packaging.

Cooking method:

1. Rinse the fruits, cut into thin circles, put in a bowl, salt.
2. Rinse with cold water after 10 minutes. Discuss.
3. Heat the oil, fry the mugs until golden brown, remove excess fat with a paper towel.
4. Peel the garlic cloves, pass through a press, season with mayonnaise.
5. Grease cooled eggplant mugs with hot sauce, collect in a pyramid.

How to fry eggplant in a pan with garlic

• Cooking time: half an hour.
• Servings: 5 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

Pan-fried eggplant is an easy option for a delicious snack that will delight all family members and surprise visiting friends. It is easy to make, because it takes a little time, and the result is an appetizing treat that looks spectacular on the table. It is best served with a lot of greens (dill, parsley, basil) or tomato sauce.

Ingredients:

• eggplant - 1 kg;
• garlic - half a head;
• dill - 40 g;
• vegetable oil - 20 ml.

Cooking method:

1. Cut the fruits into thin circles up to half a centimeter thick, fill with salt water, set aside for 20 minutes, squeeze.
2. Heat the oil, put half of the garlic cloves, crushed with the back of a knife. Fry, set aside.
3. Fry eggplant mugs in the resulting fragrant oil until they are reddened, remove excess fat with paper.
4. To reduce the calorie content, you can not pour oil on the pan, but grease the circles with a brush.
5. Sprinkle with crushed garlic, chopped dill.

Eggplant fried with garlic and tomatoes

• Cooking time: half an hour.
• Servings: 7 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

The recipe for fried eggplant with garlic and tomatoes involves the use of batter based on chicken eggs. This will help keep the consistency while frying and keep the vegetables from falling apart. The refreshing taste of the snack is achieved through the use of fresh tomatoes, which are great with garlic cloves.

Ingredients:

• eggplant - 2 pcs.;
• tomatoes - 4 pcs.;
• garlic - 2 cloves;
• eggs - 2 pcs.

Cooking method:

1. Cut blue ones into circles, tomatoes into rings, garlic into medium cubes.
2. Dip eggplant slices in beaten egg, fry until golden brown.
3. Cool, put on a plate, put garlic on top, cover with a tomato.
4. Garnish with sour cream or mayonnaise if desired.
5. Serve immediately, but you can also the next day - the taste will not change.

Eggplant fried with garlic and cheese

• Cooking time: half an hour.
• Servings: 7 persons.
• Calorie content of the dish: 139 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

Beginners in the culinary world will love the recipe for Fried Eggplant with Garlic and Cheese with a photo, which will help you make an appetizing tasty dish in no time. The appetizer is rolls-envelopes with juicy fragrant filling of boiled chicken egg and grated hard cheese. Seasoned with garlic and mayonnaise, the mixture gives the dish an exquisite pleasant taste.

Ingredients:

• eggplant - 2 pcs.;
• vegetable oil - 25 ml;
• eggs - 1 pc.;
• cheese - 50 g;
• mayonnaise - 40 ml;
• garlic - 3 cloves.

Cooking method:

1. Rinse the fruits, cut off the stalk, cut into thin longitudinal plates 2 mm thick, sprinkle with salt.
2. Set aside for 10 minutes, rinse, wring out.
3. Grease the strips with oil, fry in a dry frying pan for one and a half minutes on each side.
4. Cool under the lid to soften the preparations.
5. Boil the egg, grate, mix with cheese chips, crushed garlic, mayonnaise.
6. Salt a little, put the mixture with a teaspoon on eggplant strips, roll up.
7. Cool, serve to the table, garnished with herbs and capers.

Fried eggplant with garlic for the winter

• Cooking time: half an hour.
• Calorie content of the dish: 128 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook eggplant with garlic for the winter, the following recipe with a photo will teach. You will get a very tasty fried winter preparation, characterized by a bright aroma of garlic cloves and fresh herbs. The amount below will make a 400 ml jar - enough to feast on a family of four. Boiled or baked potatoes, fish or meat will be an excellent side dish for preservation based on blue ones.

Ingredients:

• eggplant - half a kilo;
• garlic - 3 cloves;
• parsley - 5 branches;
• salt - 20 g;
• vegetable oil - a glass.

Cooking method:

1. Rinse the fruits, dry, cut off the stem, cut into centimeter slices.
2. Heat the oil, put the mugs, fry for four minutes until golden on one side and three minutes on the other, add a little oil after turning over.
3. Chop the garlic into pieces, chop the greens, salt the mixture.
4. Dip each eggplant slice in the prepared mass, put it tightly in pre-sterilized jars.
5. Boil the oil, cool, pour into jars, close the lids.
6. Store in a cool dark place.

Eggplant with walnuts and garlic

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 138 kcal.
• Purpose: for a snack.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

Fried eggplants with nuts and garlic are traditional dishes of Georgian or Abkhazian cuisines, because they combine classic products - walnuts and cilantro. Due to this, the fried snack turns out to be spicy, fragrant, with a slight bitterness of cilantro and the sweetness of nuts. It is better to take medium-sized walnuts, crush in a mortar or grind with a blender.

Ingredients:

• eggplant - 2 pcs.;
• garlic - 3 cloves;
• cilantro - 30 g;
• walnuts - a glass;
• vegetable oil - 20 ml.

Cooking method:

1. Grind the nuts with a blender or crush in a mortar with a pestle until large crumbs, add to chopped cilantro, crushed garlic. Season with salt, black pepper, mix with your hands.
2. Without removing the skins, cut the eggplant lengthwise, fry over moderate heat.
3. Grease a baking sheet, lay out the eggplant slices, fill with stuffing, roll up. Secure the edges with toothpicks, bake for 20 minutes at 190 degrees.
4. If desired, you can replace the type of rolls with "sandwiches", add fried onions.

Fried eggplant with garlic and mushrooms

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 124 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook eggplant with garlic and mushrooms, the cooks will explain a detailed recipe with a photo. For him, it is better to take fresh champignons, as they are ideally combined with other ingredients. If they are not there, then any others will do - it will be delicious if you take porcini mushrooms, aspen mushrooms or oyster mushrooms. The appetizer will be similar to the classic fried potatoes with mushrooms, but without the potatoes.

Ingredients:

• eggplant - 1 pc.;
• champignons - half a kilo;
• sour cream - 100 ml;
• vegetable oil - 20 ml;
• salt - 10 g;
• garlic - 2 cloves;
• mushroom seasoning - 10 g;
• black pepper - 5 g.

Cooking method:

1. Rinse the fruits, cut into four parts, fill with salt water for half an hour. Rinse, fill with clean water, cook for 20 minutes.
2. Put in a sieve to drain excess moisture, cool, cut into cubes.
3. Rinse the champignons, dry them, cut into strips, fry until tender.
4. Mix mushrooms with eggplant, salt, pepper, pour sour cream.
5. Squeeze the garlic, mix thoroughly, adding seasoning. Pour the fried mixture into serving tins.
6. Garnish with sauce, herbs.

Experienced professionals know how to fry eggplant with garlic to make it tasty and fragrant. For beginners, these tips will help:

• to reduce the absorption of oil by eggplants during frying, you can pre-fry them in a dry frying pan - oil is added directly to the circles or each is smeared with a brush;
• to eliminate bitterness, you need to fill the sliced ​​\u200b\u200bcircles or slices with table salt, leave for half an hour, and then rinse with cold water;
• A microwave oven will help speed up the roasting process - put the mugs for six minutes at maximum power so that they soften and release the juice;
• for preservation, add a little vinegar;
• old overripe fruits must be cleaned, and scalding with boiling water will help facilitate this process;
• frying can be replaced by boiling or baking, or reduce the amount of oil using a grill pan with a non-stick coating.

Video

Eggplant is an excellent vegetable, you can cook many different snacks and dishes from it, they are great for homemade preparations. It goes well with various vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them both by themselves and in the form of a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking is quick marinated eggplants with garlic and herbs. Salted eggplants are prepared for both long-term storage and quick consumption. Moreover, for long-term storage it is not necessary to cork them under a metal cover, enough to ferment them under a plastic cover, like ordinary cucumbers or tomatoes in brine. Such a blank is perfectly stored in the cellar or in any cool place. Only the longer the workpiece stands, the more it becomes sharper and sourer. Such eggplants are very similar in taste to mushrooms with an exquisite and delicate taste.

Pickled eggplant recipe with garlic and herbs

Ingredients:

• Eggplant 1 kg
• head of garlic
• bunch of parsley or dill
• 3 bay leaves

For brine you need:

• liter of water
• 30 gr. salt

Cooking:

Brine must be prepared ahead of time to cool down.. Boil water in a saucepan, when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. to dissolve the salt. In order for the brine to be fragrant, it is necessary to add a bay leaf, two peppercorns and cloves to it. Let the brine cool down.

Let's get to the eggplant. So that the little blue ones do not taste bitter, they must be tested in salt water. We put the water to boil, add salt, throw blue ones into boiling water and cook for 10-15 minutes, so that the skin on them softens. Then we drain the water, and let the blue ones cool, after that it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the little blue ones must be put under a press so that bitter juice finally flows out of the eggplants. To do this, we put the little blue ones in a well-washed sink, put a cutting board on top of them and set a small load, a liter jar filled with water is well suited. We leave them for an hour or two.

After that, chop the dill and parsley, crush the garlic, mix and put inside the blue cuts, if necessary, you can add salt. We spread the blue ones tightly in a saucepan and pour brine so that it covers the blue ones. Press down on it all. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more actively the degree of fermentation will pass. You can leave up to five days. Depending on what degree of fermentation you need.

Signs of the readiness of the blue ones are the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, while the blue ones turn brown and become softer. When you arrange the degree of fermentation of the blue ones, they need to be put in the cold. In brine and cold, they can stand for a very long time.

Quick Pickled Eggplants with Onions and Garlic

Required Ingredients:

Cooking:

Wash the eggplants, cut off the tails, put them in a saucepan and cover with water, salt. They must be boiled for 20 minutes.

If you use the blue ones from the old crop, then there is bitterness in them. They need pierce with a fork and soak in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because there is no bitterness in them.

While the blue ones are cooking, prepare the onions. It must be cleaned and cut into half rings. It is also necessary to peel the garlic from the husk and squeeze it through a press. Put chopped onion, squeezed garlic, black pepper, a mixture of dry herbs and coriander into a container. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the little blue ones are cooked, you need to drain the water and put them to cool. After that, the little blue ones need to cut into any shape and any size as you wish. Put the eggplant in the onion marinade, mix everything thoroughly. To taste. If something is missing, then add it. After you adjust the taste, you need to send the appetizer to marinate in the refrigerator for 2 hours. The snack is ready.

If you want to cook such eggplants for the winter, then you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and roll up with a metal lid. Store in a cool place.

Ingredients:

Cooking

Wash the eggplant blot moisture with a tissue. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, but if the medium ones need to be cut into circles. Garlic must be grated on a fine grater. Pour vinegar into a bowl and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants are fried, they need to be dipped in vinegar with garlic and put in layers in a container. Salt each layer. Somewhere in a day, the eggplant will be ready. They need to stand in the cold for several hours, and then you can put them in the refrigerator.