Fried eggplant with garlic: delicious recipes. Pickled eggplant - delicious and original savory snack recipes

These wonderful vegetables in the Russian-speaking south of Europe, from Moldova to Vladivostok, are popularly called "blue ones". The wild ancestors of eggplant still grow in the Middle East, India and South Asia. In Africa, the "blue" appeared about one and a half thousand years ago, where it was brought by the Arabs. Eggplant came to Europe only in the 9th century, and for a long 10 centuries it was waiting for its recognition and distribution as a popular vegetable crop.

Currently, due to its taste qualities, in culinary processing, eggplant is used in a variety of ways: it is fried, boiled, marinated, salted, baked in the oven, stuffed in every possible way and even eaten raw.

Eggplant has only two drawbacks: individual intolerance and solanine, which must be disposed of by expiration of bitterness under pressure. Overripe eggplants should not be eaten at all due to the toxicity of solanine. The internal "pharmacy" of eggplant will help alleviate the course of cardiovascular diseases, especially in old age; there are elements in it that can better break down fats, which is involved in the fight against obesity and atherosclerosis. Eggplant can regulate and maintain the acid-base and salt balance in the human body, and according to these data, it is good for regular use in diseases associated with metabolic disorders, especially gout. Eggplant food is also good for those suffering from dysfunction of the gastrointestinal tract, liver, kidneys, and lazy intestines.

How to cook eggplant? General rules and recipes

Eggplants, depending on the variety, are oblong or round, dark purple or light lilac. For the preparation of salads for canning, blue ones of any shape are suitable, and for the preparation of eggplant rings, you should choose vegetables that are even, moderately oblong and up to 6-7 centimeters in diameter. Eggplant vegetables should be resilient, without questionable spots, the pedicel should be green, the skin should be shiny and glossy.

It is better to cook eggplant right away - every day increases the aging and accumulation of solanine, which leads to a decrease in all their natural beneficial properties. Before cooking, eggplant should be washed in running water, dried, cut off the pedicel. If the recipe says to remove the skin. In any case, cut the eggplant, according to the recipe, add salt, place under oppression for 30-50 minutes, so that solanine bitterness is glass.

1. Homemade fried eggplant recipe

In terms of the number of cooking recipes, eggplants can compete with their relative - potatoes, the cooking methods of which are about 200 options. In our case, we will talk about dishes with fried eggplant.

Cooking such a dish is simple and fast enough, and you can use it as a self-sufficient vegetable dish or as a complex side dish with other vegetables.

According to the home recipe, fried eggplants are prepared as follows:

1. Wash the eggplants, cut off the stalk, dry with a paper towel, cut into thin plastics and place for 30-40 minutes under pressure in a colander or on a stand for steaming to expiration of bitterness.
2. After sufficient time, rinse the prepared eggplants quickly in a large volume of water so that as many seeds as possible are hatched. If the vegetables are very young, it is not necessary to wash them after the expiration of bitterness.
3. Heat a clean and dry frying pan, pour vegetable oil and lay out eggplant slices rolled in flour for frying on both sides until golden brown over medium heat.
4. Put the finished eggplant plates on a dish, let stand for a while, carefully drain the excess oil, sprinkle with chopped fresh herbs on top and serve with sour cream, mayonnaise or other sauce of your choice.

Ingredients:

• fresh eggplant - 2 pieces;
• wheat flour - 2 tablespoons;
• salt - to taste;

2. A simple recipe for fried eggplant with tomatoes and garlic

With tomatoes, many vegetables are good. Not avoided such a culinary union and eggplant with its freshness. It is tomatoes that will give their unique sweet-sour and juiciness to a dish of fried eggplant.

Ingredients:

• fresh eggplant - 4 pieces;
• ripe fresh tomatoes - 2 pieces;
• fresh garlic - 6 cloves;
• vegetable oil - 3 tablespoons;
• ground black pepper - 1/3 teaspoon;
• salt - to taste.

Eggplant fried with tomatoes and garlic cook like this:

1. Prepare eggplant for frying: wash, cut off the stem, cut into cubes. Salt the chopped eggplants and keep under oppression for half an hour so that the bitter juice leaves. If the eggplant is young, you can not wash it from excess seeds.
2. Salt the chopped eggplants, taking into account the fact that they were salted to expiration of bitterness, sprinkle with black pepper and fry in hot vegetable oil until light golden.
3. Wash the ripe tomatoes, let the water drain and, cut into slices, put in the fried eggplants, together with which continue frying for 15 minutes, after which add finely chopped fresh garlic and simmer over low heat for another 5 minutes. Serve hot or chilled - equally delicious.

3. Delicious recipe for spicy eggplant with herbs and lemon

Ingredients:

• Fresh eggplant - 2 pieces;
• fresh chicken egg - 1 piece;
• chopped walnuts with kernels - 0.5 cups;
• flour - 2 tablespoons;
• vegetable oil - 3 tablespoons,
• fresh lemon - a few slices;
• fresh herbs - optional.

According to the recipe for spicy eggplant, cook like this:

1. Rinse the eggplant, cut off the stalk, prick in several places with a fork or toothpick and blanch them in boiling water for 3 minutes. After that, remove the vegetables from boiling water, cool until you can pick them up and remove the skin from them.
2. Peeled whole eggplants cut at an angle into rings, 1 centimeter thick - you get oval plates.
3. At this point, heat the pan, pour vegetable oil into it, heat it to a boil and alternately lay out eggplant ovals for frying, rolled first in flour, then in a beaten egg and lastly in chopped walnuts. Spicy eggplants are fried on both sides until a beautiful fried crust is formed.
4. Put ready-made spicy eggplants in a flat dish, decorate with thin slices of fresh lemon and sprinkle with finely chopped fresh herbs as desired.

4. Homemade recipe for fried eggplant with garlic and mayonnaise

Eggplants fried in this way, with all the simplicity of their preparation, will appeal to all lovers of eggplant dishes and, as a cold appetizer, will decorate the table with dishes.

Ingredients:

• fresh eggplant - 2 pieces;
• fresh garlic - 2 cloves;
• mayonnaise - 100 grams;
• flour - 2 tablespoons;
• ground coriander - to taste;
• ground black pepper - to taste;
• salt - to taste.

According to a homemade recipe, eggplant fried with mayonnaise is prepared as follows:

1. Prepared whole eggplant cut into centimeter transverse rings, salt and place under oppression to remove bitterness for about half an hour.
2. While the eggplant rings are fried, prepare a simple mayonnaise sauce with the addition of ground coriander and fresh garlic grated on a fine grater.
3. Roll the finally prepared eggplant rings in flour and fry on both sides in boiling vegetable oil until golden brown.
4. Put the prepared eggplants on a flat dish, cool and coat with mayonnaise sauce on both sides. Serve such an eggplant dish with rings as a cold appetizer.

5. A simple recipe for eggplant fried with onions

Fried onions improve the taste of almost any vegetable dish - it is also good with eggplant. In our case, where it is included as a layer, there is also tomato sauce, which makes out the entire flavor bouquet of this vegetable delicacy.

Ingredients:

• fresh eggplant - 2 pieces;
• onion - 2 pieces;
• fresh sour cream - 0.5 cups;
• tomato paste - 1 tablespoon;
• wheat flour - 2 tablespoons;
• vegetable oil - 3 tablespoons;
• salt - to taste.

According to a simple recipe: eggplant fried with onions, cook like this:

1. Wash the eggplants, remove the stalk and cut them into thin slices, which are salted and held under oppression for half an hour so that the bitterness expires.
2. Then roll the eggplant plates in flour and fry in a pan with boiling vegetable oil on both sides until golden brown.
3. In parallel, in another pan, fry the onion sliced ​​into rings until golden brown, which is laid out between the layers of fried eggplants and let them mutually soak while the tomato sauce is being prepared.
4. Prepare the sauce like this: Pour sour cream mixed with tomato paste into a frying pan freed from under the eggplant, salt a little and bring to a boil. It is with this sauce that fried eggplants layered with fried onions are poured on top. These eggplants can be served immediately or let stand to ripen the full flavor of fried vegetables with sauce.

Eggplant dishes, as a rule, turn out to be a win-win in taste, but they need a beautiful presentation. To do this, they can be decorated with chopped fresh herbs, lemon slices, mayonnaise mesh and served in a beautiful dish.

For the optimal taste of fried eggplant, young and fresh vegetables are better suited, in which there are almost no brown seeds.

It is very important when frying eggplant to observe a suitable fire mode under the pan, which should be with a thick bottom so that there is no burning that can ruin the whole thing. For this reason, the whole process of frying must take place with your vigilant attention, which will be rewarded with delicious luck.

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!

Have you noticed that at the festive table, among the many appetizers, eggplants with garlic disappear the very first? And this is despite the pronounced garlic taste and smell. It would seem that a simple "gentleman's" set - eggplant, garlic, mayonnaise, herbs, tomatoes. And how simple and beautiful, and most importantly - delicious! Each housewife, trying another masterpiece, thinks: "We should cook for ourselves ... to please our own." Well, let's learn! There are just a lot of recipes for eggplant with garlic, each folk cuisine has at least a dozen branded options in its arsenal.

Eggplant with garlic - general principles and methods of preparation

Eggplants themselves do not have a very pronounced taste, so one single ingredient in the composition of the dish can change it beyond recognition. It can be cheese or peanut sauce, other vegetables or mushrooms - in general, a variety of products. Even if you consider yourself a sufficient professional in this field, you can always find something new. For example, a dish of a real Jewish restaurant, or a signature snack of the Crimean Tatars. So, stock up on a blue-purple vegetable and start experimenting, and we will tell you everything we know ourselves.

Eggplant with garlic - food preparation

Surely you already know that eggplants are a little bitter if you do not take care that the bitterness comes out. Just a reminder that before cooking they need to be cut into pieces and salted. For better cleaning, squeeze or rinse in water. This method is also good because after this procedure, the eggplant absorbs less oil during frying. We take the rest of the products according to the recipe. Garlic - to taste. Practice shows that it is almost impossible to spoil a dish with garlic. Considering the fact that garlic is very useful for the body, especially when there is a risk of colds, use this dish to boost your immunity and do not spare garlic.

Eggplant with garlic - the best recipes

Recipe 1: Eggplant fried with garlic and cheese

A very simple recipe in the end - pretty eggplant turrets with a tomato top. It is these turrets that the guests at the table simply scatter. They look great at a regular family dinner. Since this dish is stored in the refrigerator for a long time, you can cook it for the future, it does not bother you as a snack and perfectly satisfies hunger.

Ingredients: large eggplants (2 pcs), hard cheese (300 grams), garlic, mayonnaise, flour (100 grams), vegetable oil, cherry tomatoes (for the turret), dill.

Cooking method

Cut the eggplant into circles and salt, leave for an hour. Roll each circle in flour and fry in oil on both sides. Lay them out on a paper towel to absorb excess oil. We rub the cheese on a fine grater, squeeze the garlic, add mayonnaise and mix well. We make turrets: we smear the fried circles with the resulting mixture, put a tomato with a cut-off plate on top of the mixture layer for better stability. Decorate with a sprig of parsley. Colorful and mouth-watering eggplant turrets can be served at the table, they themselves already give rise to a sense of celebration.

Recipe 2: Eggplants with Garlic - a signature Crimean Tatar recipe

This dish is guaranteed to make a splash at both everyday and festive banquet tables. Eggplant rolls with garlic can be cooked with anything, for example, Georgians prefer with nut paste. Real Crimean Tatars act very simply - they wrap pieces of vegetables and herbs in them.

Ingredients: eggplant (three medium pcs.), garlic (1 head), frying oil, salt, pepper, mayonnaise, tomato (2 pcs.), a bunch of parsley.

Cooking method

Wash the eggplant, cut off the stalks and cut into longitudinal plates about 5 mm thick. Fry the plates in vegetable oil until browned. We clean and chop the garlic - cut it as small as possible, chop it. Cut the tomatoes into slices (about like a long straw). At the beginning of the eggplant plate, put a piece of tomato, a pinch of chopped garlic, a sprig of parsley. We wrap the roll so that a sprig of greens and a little red tomato peek out. We lay out the rolls in a semicircle on a dish until the entire space is filled. In the center we will "land" a bush of parsley. It turns out very beautiful, appetizing and tasty. Guests are surprised, admired and ask for more.

Recipe 3: Spicy eggplant with garlic, cilantro and red pepper

(Israeli dish)

For this dish, you can take oblong or pear-shaped fruits, cut them into pieces in this way: first into 4 cm thick washers, then longitudinally into several parts. Soak the pieces in cold water.

Ingredients: medium eggplant (3-4 pieces), vegetable oil (3 tablespoons), red bell pepper (1 piece), cilantro, large garlic cloves (4-5 pieces), salt, ground pepper, half a lemon.

Cooking method

For dressing: finely chop the bell pepper, cilantro and garlic, add the onion cut into half rings, squeeze the juice of half a lemon, salt and pepper. Fry the pieces of prepared eggplant in oil until browned. We put them in the dressing, and do not add vegetable oil anymore. The pan can be sprinkled with water. We stand for marinating in the dressing for several hours.

Recipe 4: Eggplant Salted with Garlic

If you have received a large crop of eggplants in your garden, or are thinking about how to diversify your diet in the winter, prepare eggplants with garlic for the future! This savory appetizer can completely replace the traditional pickled or salted tomatoes and cucumbers, without which no Russian or Ukrainian family can winter.

Ingredients: eggplant (10 kg), garlic (250 gr.), Bay leaf (20 pcs.). Brine: salt (200 gr), water (5 l).

Cooking method

We choose small eggplants, wash them and lower them into boiling brine for no more than 5 minutes. (Half a kilogram of salt per 7 liters of water). Dip them in cold water. Squeeze and let the juice drain well. Cut it lengthwise, put the crushed mashed garlic inside, put it tightly in a salting dish. We cover, make oppression, fill with brine and leave for natural salting. Store these eggplants in a cool place. You can also put carrots in the middle. To do this, rub it on a grater and sauté over low heat until soft.

For the preparation of eggplant rolls, you can use different fillings, for example, these:

- Georgian nut paste: processed cheese, ground walnuts (150t gr.), 3 tbsp. spoons of sour cream, 3 cloves of garlic, ground black pepper;

- olive filling: sauce (mix tomato, garlic, basil leaves, a little salt and sugar, chili pepper, a drop of vegetable oil in a blender, stew for 15 minutes), pitted olives;

- meat filling: minced meat fried with onions, salt, parsley or celery;

- mushroom filling: fried mushrooms with onions, garlic, a little mayonnaise, ground pepper;

- cottage cheese filling: cottage cheese, egg, garlic, salt, chopped greens, rubbed through a sieve.

Tasty and healthy! Experiment with pleasure, and bon appetit!

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.

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 circle 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.