Recipe for fried eggplant with garlic. Fried eggplant with garlic

Eggplant fried with garlic- This is a whole section of cooking. It would seem that these are two simple and affordable ingredients, and from them chefs manage to prepare hundreds of different delicious snacks and salads that will complement the diet during the vegetable season. ideal for a festive table if your guests are not confused by the garlic flavor.

Eggplant fried with garlic

If we talk about the easiest ways to cook fried eggplant with garlic quick recipe come down to two or three simple steps. First, the vegetables must be cut into circles about a centimeter thick, and fried on both sides in butter until tender. While the eggplant slices are roasting, you can peel the garlic and run it through a press. You can mix the garlic mass with a light mayonnaise and grease the eggplant circles with the sauce. Here is a quick snack that you can cook right now.

Of course, not all cooking options are so elementary, sometimes culinary fantasy creates real masterpieces through the use of various herbs and spices. This is exactly the recipe in Georgian, where a fragrant nut filling is hidden inside the eggplant rolls.

Many people know the peculiarities of Georgian cuisine, and sometimes unusual combinations of ingredients scare away hostesses, but if you try such rolls once, you will see how harmonious the combination of blue and walnuts is. The appetizer can be eaten hot, but it will not lose its taste properties even when cold. The appetizer looks very neat and appetizing, it is not a shame to put it on the festive table.

half a kilo blue

100 gr walnut kernels

to taste a mixture of hops-suneli

two cloves of garlic

20 gr parsley and cilantro

salt and ground pepper to taste

half a spoonful of wine vinegar

There will be no problems with the ingredients, so when everything you need is prepared, you can start cooking. First, the fruits should be cut into thin strips (thickness should be 2-4 mm). The plates should be laid out on the table and sprinkled with salt, and after 15 minutes, rinse them with running water and dry them on a towel, you can even squeeze out the blue slices a little. Thanks to the salt, the vegetables will release the juice, and with it the specific bitterness will also go away.

Eggplants have a porous flesh structure, so when you fry them in vegetable oil, they absorb a huge amount of fat, but in this recipe we will use a grill pan, on which you can cook eggplant slices without adding oil. This is a dietary option for preparing a delicious dish for lunch and dinner, and even on the festive table.

Grill each plate for 4 minutes on each side. And at this time, you can prepare a fragrant nut filling. To prepare it, you need to grind walnut kernels, parsley and cilantro (namely leaves, without twigs), garlic cloves, a mixture of suneli hops and a little water in a blender. You will get a nut puree, to which you still need to add salt and pepper to taste, as well as a small amount of wine vinegar.

When we have both fried plates and nut filling ready, you can form rolls: put a spoonful of filling on the edge of the eggplant slice and roll up the roll. Serving on the table, you can decorate the dish with sprigs of greens and tomato slices.

Fried eggplant with garlic and cheese

Among other cooking options that are familiar to many housewives, one can distinguish fried eggplant with garlic and cheese. Delicate cheese will be an excellent addition to vegetables, moreover, in combination with garlic flavor and herbs.

If you are looking for a quick way to prepare snacks, then it is better to cut the blue ones into circles, and the filling, which in the recipes is suggested to be wrapped in rolls, is laid out on top of a slide on fried slices. This option is quite suitable for home cooking, but if you want to treat guests, then it is the rolls that look the most advantageous on the festive table.

We will tell you how to prepare a portion of such rolls with cheese and garlic filling:

one large eggplant

100 gr hard cheese

a couple of garlic cloves

spoon of mayonnaise

dill greens

salt to taste

vegetable oil for frying

As in the previous version, the vegetable must be cut into thin plastics and left for 5 minutes, pieces sprinkled with salt. While the eggplants release juice, you can do the cheese filling. To do this, grate hard cheese on a fine grater, and pass the garlic through a garlic press. Be sure to add the dill greens to the filling, which must be finely chopped. And now all the ingredients must be mixed with mayonnaise, and the filling is ready.

Eggplant slices should be washed with running water from salt residues and put in a heated frying pan. On each side they should be fried for 4-5 minutes to get a golden crust. put it on a paper towel to absorb excess oil. When the vegetables have cooled down a little, you can spread the filling on the edge, and roll up a fragrant roll. One eggplant is enough to cook 7-8 of these rolls if you cut the vegetables thinly.

Have you noticed how easy it is to cook? fried eggplant with garlic, recipe with photo you do not even need to deal with all the intricacies of the culinary process.

If you stick to a vegetarian menu, then instead of the usual hard cheese, you can add Feta cheese, and instead of Provencal mayonnaise, take lean.

Fried eggplant with garlic: recipe with photo

Can cook delicious fried eggplant with garlic without any additives, but only using several sauces, the sharpness of which goes well with vegetables. In fact, the cooking process itself is exactly the same as in other options. Yes, and what can you come up with extraordinary when you just need to fry pieces of vegetables in a pan.

Blue ones - 3 pcs.

Wheat flour - 3 tbsp.

Vegetable oil - 100 ml

Salt, mayonnaise, ground pepper to taste

Mustard - 6 tsp

Garlic - 4 cloves

cilantro or parsley for serving

As you can see, the main feature of this recipe is the addition of not only garlic, but also mustard, thanks to which the appetizer turns out to be spicy, spicy, and is perfect for a festive table with strong drinks.

When you cut the vegetable into slices, it should also be sprinkled with salt and left for 10-15 minutes, after such a procedure, bitterness will come out along with the juice. But many housewives cook even without this step, because not many people notice this specific bitterness, which, after frying and adding spicy ingredients, really becomes almost invisible. Do not forget to rinse the vegetable pieces in water after 15 minutes of waiting and dry them.

Before laying the slices in a pan where vegetable oil is already heated, they must be rolled in flour on both sides. It is necessary to fry over high heat on both sides so that a golden crust appears, and the vegetable is cooked.

From the pan, the slices should be laid out on napkins, which will absorb excess oil. After that, on each plate it is necessary to lay out the garlic mass to taste (pass the slices through the press), grease the slice with mustard next to it and lay out a thin layer of mayonnaise over the entire surface. You can sprinkle with chopped herbs, freshly ground pepper and coriander, because spices make such snacks even more aromatic.

It remains only to roll the prepared vegetable plate into a roll, and you can enjoy the amazing taste of the snack. And how to cook fried eggplant with garlic, with photo recipes will help you.

Recipe for fried eggplant with garlic

If none of the options how to cook eggplant fried with garlic and tomatoes, you did not like it, then we do not stop and offer you new and new recipes. In the season of vegetables, you should definitely treat yourself to delicious snacks, while vegetables are cheap on the market and in stores, because winter will come and only memories will remain of such culinary delights. By the way, do not forget to use the harvest to the maximum and harvest.

This time we invite you to prepare an unusual hot appetizer, the main highlight of which will be hidden in batter. It is the batter that will cover each eggplant slice.

Blue ones - 3 pcs.

Medium tomatoes - 2 pcs.

Garlic - 3 cloves

Mayonnaise - 100 ml (or to taste)

Flour - 2 tbsp

Chicken eggs - 2 pcs.

Salt to taste, freshly ground pepper

First, we need to rinse the vegetables with running water, cut off the ends on both sides and cut the fruits into circles 5 mm thick. Then sprinkle with salt and leave in a bowl for 20 minutes, so that they start up the juice and bitterness comes out. Sometimes blue ones are soaked in salted water for about half an hour to also get rid of bitterness.

While the little blue ones are letting the juice in, you can start preparing the batter: for this, you need to break the eggs into a bowl, add salt to them to taste and the amount of flour indicated in the recipe. Then arm yourself with a whisk or fork, and beat the batter, it is also advisable to add a little water to the egg mass so that the consistency is a batter (more liquid than for pancakes).

Vegetable circles should be dipped in the prepared batter and put on a preheated pan. On each side, the slices should be fried for 2-3 minutes, the batter should be browned. And ready-made circles, fried in batter, must be greased with garlic sauce, sprinkled with chopped dill and put a circle of tomato on top.

An easy-to-prepare appetizer of boiled eggplant with garlic and herbs will appeal to all those who love eggplant dishes. Juicy pieces of eggplant, soaked in the aroma of garlic and fresh herbs, flavored with vegetable oil, are perfect both as an appetizer and as a side dish for the main course.

Boiled eggplants with garlic and herbs are also good on the everyday table, and will be an excellent decoration for the festive table, because the main advantage of this dish is the speed and simplicity of its preparation.

We will prepare all the products according to the list. I used to cook such eggplant without lemon, it turned out a little bland, literally 1 tsp. lemon juice gives eggplant a slight sourness, which my family really likes. Greens can be used according to your preference, I have dill, parsley, cilantro.

Wash the eggplants, cut off their tails. Make a few punctures with a fork on the surface of the eggplant.

Boil 1.5 liters of water in a saucepan, salt the water well and send the eggplants to boiling water to cook over medium heat for 15 minutes - if the eggplants are small, and 20 minutes - if they are large. It is better to check the readiness of eggplant with a fork, if it easily enters the eggplant, then it is ready. We take out ready-made eggplants from the water.

Now we need to get rid of the liquid that the eggplant was fed during the cooking process. To do this, put the eggplants on a cutting board, put another cutting board on top of them and set the load (it can be a jar of water or something heavy). Let the eggplant rest for 15 minutes.

In the meantime, prepare the eggplant dressing. To do this, in a bowl, mix vegetable oil (I have olive oil) and a little lemon juice.

Pass the garlic through a press, add it to the bowl as well.

Add salt and pepper to the dressing to taste.

Chop the dill, parsley and cilantro with a knife and add to the rest of the dressing ingredients.

Cut the cooled eggplant without liquid into bite-sized pieces.

We shift the eggplants into a bowl with dressing, mix all the ingredients well and leave the eggplants to brew for 20-30 minutes.

Ready boiled eggplants with garlic and herbs are served to the table as a cold appetizer or side dish.

We love to eat these eggplants just on bread. Bon appetit!

From the point of view of nutritionists, fried blue ones are on the side of evil, somewhere between a bowl of Olivier and french fries. But that's only because they don't know how to cook them properly! And you, too, do not deny yourself the pleasure! I will tell you how to fry eggplant in a pan simply, quickly and tasty, so that they practically do not absorb high-calorie and not entirely healthy oil. 4 useful tips and 3 proven recipes for making delicious blue ones.

How to fry eggplants so that they do not burn and do not absorb a lot of oil

During frying, any vegetables absorb fat. But nightshade - especially. Little blue pieces, like a sponge, absorb vegetable oil, which greatly increases the calorie content of the dish and, alas, does not add to its usefulness. And if you pour less fat, then the vegetable will burn, it will turn out dry, tough, tasteless. It's good that there are a few tricks that will avoid all these problems. At the same time, the blue ones will turn out delicious, fried, soft, with a golden crust on top.

1. An important stage of preparation is getting rid of the bitter taste. Sprinkle chopped eggplants with coarse or medium grinding salt before frying. Stir. Let stand 20-30 minutes. Vegetables will release juice, with which all the bitterness will go away. To speed up the process, put oppression. Wash the blue ones. Press. Dry with paper towels from moisture.
2. To ensure that eggplants absorb as little fat as possible when frying, do not pour oil directly into the pan. It is better to add it to the blue ones (after salting, washing and push-ups). Mix with your hands so that the fat is evenly distributed over the pieces of vegetable. Fry in a dry pan.
3. Another way to significantly reduce calories is to grease eggplant slices or a pan with a culinary brush or a special sprayer. A thin layer of fat will not allow the dish to burn, but it will not greatly affect the total number of calories.
4. Good news for microwave oven owners. Bring the vegetable to half-cooked in the microwave (5-7 minutes at a power of about 900 watts). He must let the liquid in and soak it. And you can fry, spending only 2-4 tablespoons of butter per kilogram of the main ingredient. Fat (in a small amount) add directly to the pan. Slices simply will not absorb it, as the pores will close. Please note that blue ones need to be prepared beforehand (see point No. 1). Don't have a microwave? Use a steamer for this purpose.

Eggplant fried in circles - simple, fast and very tasty

Grocery list:

How to fry eggplant circles in a pan (step by step recipe with photo):

For frying, choose small vegetables. They usually have a denser pulp, small, soft bones, relatively thin skin, which can not be removed. Cut them into circles about 1-1.5 cm thick. Put them in a bowl. Salt well. Stir. Leave it on the table.
Prepare a sauce based on mayonnaise and garlic. You can also add fresh chopped herbs (dill, parsley, basil, cilantro), dried herbs and spices to it. I advise you to cook mayonnaise in, it's simple, fast, tasty and natural. Chop the peeled garlic cloves with a knife or press with a press. Stir. The sauce is ready.
This dark juice will stand out. Drain it. And rinse the little blue circles thoroughly from salt residues. Press. Prepare for frying, as I wrote.
Put in a frying pan with a small amount of well-heated vegetable oil. Fry until golden brown over medium heat. It is not necessary to cover with a lid. Before frying, eggplant rounds can be rolled in flour or dipped in batter.
Flip over to the other side. Cook for a couple more minutes.
Remove excess oil from the surface with a paper towel. Just blot the finished rounds.
Lay out the "turret", spreading each layer with sauce. Or lay the blue ones on a flat dish and spread a thin layer of mayonnaise and garlic on top. This appetizer can be supplemented with fresh tomato slices.

Eggplant with vegetables, fried in slices, oriental style

Ingredients:

Cooking method:

Cut young eggplants into cubes (circles, halves of circles, straws - as you like). Sprinkle with plenty of salt. Mix with your hands. Set aside for now.
Chop the onion into half rings. Fry until golden brown.
While the onion is frying, finely chop the garlic and hot pepper. Spicy lovers can take more fresh spices. We usually eat moderately savory dishes, so I removed the seeds from the chili.
Prepare the fill. Mix soy sauce with tomato paste and sugar. Whisk with a whisk until smooth. To thicken the sauce faster when cooked, add a heaping teaspoon of potato starch.
Transfer the fried onion to a bowl. Roast sweet peppers. Pre-clean it from seeds. Cut into strips.
Drain liquid from eggplant. Rinse them. Squeeze out the moisture from the vegetable slices. Process them according to your wishes. Remove the finished pepper for onion frying. Lay the eggplant slices on the pan. Fry in small batches until golden brown over medium heat. At the end of frying, add chopped spices. Cook for another minute.
Send the rest of the vegetables to the pan. Pour in the tomato sauce. Stir. Simmer on low heat for 5-7 minutes until the sauce thickens. Salt if necessary. But be aware that soy sauce has a salty taste.
When serving, sprinkle with fresh herbs, sprinkle with sesame seeds.

Eggplant in a minced fur coat

Required:

Action plan:

Cut the blue ones into transverse plates, directing the knife obliquely. You will get oval pieces. Put them in a deep bowl. Add salt. Stir. Let stand 15-20 minutes. Drain off the liquid that has come out. Place the eggplant in a colander. Rinse under running water. Gently squeeze out the remaining water with your hands, blot with paper towels.
Get your coat ready. Add chopped greens, chopped garlic, pepper, salt to the minced meat. Mix with your hands.
Whisk the eggs.
Put a meat “cap” on top of a piece of blue.
Dip in beaten egg. Roll in flour or breadcrumbs.
Place minced side down in the pan to fry. Cook over medium heat until golden brown.
Then turn the eggplant over. Roast for 3-5 more minutes until done. Remove any oily residue with paper towels.
Serve hot. It turns out very juicy, fragrant and crispy.

Vegetable snacks take pride of place in the daily diet and holiday menu, the best combination with meat in cooking has not yet been invented!

This is a great option for treating unexpected guests or preparing a quick dinner, so let's find out how to fry eggplant in a pan with garlic.

In addition, vegetable plates do not have to be served with meat or fish; they serve not only as a side dish, but are also an independent dish.

We will not prove the beneficial properties of vegetables and talk about their beneficial effects on health, every housewife knows about this. But we still want to remind you of the perfect combination of vegetables with spices and spices! That is why we chose a simple recipe for fried eggplant with garlic.

It will take a maximum of 30 - 40 minutes to cook, while you will surprise your relatives and guests with your culinary talents.

What eggplant is suitable for frying

Surprisingly, eggplant in Europe has long been called the "mad apple" and was not eaten! The fact is that eggplant cannot be consumed in an unprepared form.

Fruits with improper cultivation and storage accumulate toxins. Toxins cause poisoning and inappropriate, violent behavior. For this reason, the name "mad apple" appeared.

It is necessary to eat only fresh eggplants that have undergone heat treatment.

How to check eggplant for freshness?

• The color of a fresh eggplant should be blue or purple. The brown color at the stalk or the whole fruit indicates its staleness.
• There should be no defects on vegetables - scratches, dents, cracks. But this should not be confused with the spots on the skin, characteristic of some varieties of eggplant.
• The fruit must have a stalk, in the absence of a stalk, the shelf life of eggplants is much less.

How to choose fresh "blue" we figured out. And now let's prepare the fruits before frying the eggplant in a pan with garlic!

How to cook eggplant in garlic in a pan

Ingredients

• Eggplant - 1 kg + -
• - 1 PC. + -
• + -
• + -
• + -

How to fry eggplant with garlic in a pan

We have specially selected an easy way to fry eggplant in a pan with garlic, which does not require a large number of ingredients.

This recipe is basic. Based on it, you can experiment by adding new spices or serving hot sauces to the table.

First of all, the eggplant should be washed, after which the stalk is cut off. Next, we choose the slicing method. If a quick dinner is being prepared, then the fruits can be cut into cubes or straws.

For the festive table - choose slices.

Slices can be longitudinal, they are also called "mother-in-law's tongue", there is even a dish with the same name. The second way is cutting into circles. The main thing is that the slices are not too thin. The thickness must be at least 0.5 cm.

1. Sprinkle the slices with salt until juice appears, or dip them in a container of salted water for 15 minutes.
2. While the eggplants are under the salt, peel the garlic, heat the pan, add the frying oil to it.
3. With the flat side of a wide knife, crush the garlic, put it in a pan, fry a little until a characteristic aroma appears, remove the garlic.
4. Put the eggplant slices in a pan and fry until golden brown on both sides.
5. We take the slices from the pan and put them on a paper towel, thus getting rid of excess oil.

Please note that if the eggplants were sprinkled with salt, then they must be washed and dried a little before frying. To do this, we use paper napkins or wait for the slices to dry naturally.

Salt-soaked slices will absorb less oil when frying. A good way to keep the waist and take care of the health of the stomach!

In the case of soaking in salt water, we take out the slices and wring them out a little. These procedures will help to get a beautiful color when roasting, the “blue” slices will retain their shape and will not spread.

How to Serve Fried Eggplant with Garlic

How to fry eggplant in a pan with garlic became clear. Let's deal with the issue of serving food. Put the fried slices on a serving dish, on them - garlic, crushed by a press.

The final touch is a powder of finely chopped dill!

We serve eggplant with garlic as an independent snack or with meat, fish, sausages.

On the festive table, we additionally prepare garlic sauce for fried eggplants. The basis of the sauce can be ordinary mayonnaise, in which we add garlic to taste and finely chopped greens.