A quick eggplant dish. The best eggplant recipes

Eggplant is not a vegetable, as it seems to many, but a berry. Small young fruits are used for cooking.

In Russia, eggplant was tasted at the beginning of the 17th century. Berries were brought from Vostokpoa to the southern regions of the country. There eggplant and learned how to cook. Many recipes have been passed down to us since that time.

The classic recipe for eggplant rolls necessarily includes the addition of garlic. The aroma when cooking makes an incredible appetite!

Classic eggplant rolls

We will need:

• 4 eggplants;
• 220 gr. any cheese;
• Egg;
• 3 garlic cloves;
• Dill;
• Mayonnaise (yogurt for a dietary option).

Step by step preparation:

1. Slice the eggplant lengthwise into slices. The thickness should be about half a centimeter.
2. Beat the egg and dip the eggplant slices in it. Fry in oil until soft. Place eggplant on a towel to get rid of excess fat. Wait for the plates to cool down.
3. Grind the cheese on a grater. Mix chopped garlic and cheese with yogurt or mayonnaise. Add herbs and salt to the filling to taste.
4. Put the stuffing on the eggplant plate and roll it into a roll. Fix with a toothpick.

Eggplant roll with chicken

In the preparation of eggplant rolls, chicken is not always used as a filling. Eggplant pairs wonderfully with tomatoes. In the proposed recipe for eggplant rolls, tomatoes are added in the same amount as chicken.

We will need:

• Half a kilo of eggplant;
• 220 gr. Chicken;
• 100 gr. yogurt or mayonnaise;
• 3 garlic cloves;
• Black pepper and salt;
• Tomato and sprigs of greenery for decoration.

Step by step preparation:

1. Cut the eggplant into thin slices. Add salt to taste and fry on all sides.
2. Boil the chicken meat (take the breast or leg) and separate from the bones and skin. Cut into small pieces. Fry a little in another pan.
3. Grind the garlic and mix it with mayonnaise or yogurt, ground pepper and salt.
4. Take the meat with a teaspoon, dip it in mayonnaise or yogurt and spread it on the eggplant. Roll up into a roll. Secure with a toothpick if necessary.

Garnish with chopped tomatoes and fluffy herbs before serving. The recipe for eggplant rolls with tomatoes is suitable for vegetarians.

Before frying the eggplant, salt the sliced ​​\u200b\u200bplates and soak for half an hour, squeeze. So you remove the bitterness of the berry.

For rolls, choose long berries.

Fry the eggplant over low heat so that the berry does not burn.

Simple eggplant salad

Step by step preparation:

1. Cut clean eggplant into cubes the size of a peeled walnut. Peel the pepper and cut into squares.
2. Fry the pepper in a pan and place in a salad bowl.
3. Fry the eggplant in another pan, add to the pepper.
4. Place the tomatoes in a container and pour over boiling water. Remove the skin and cut into cubes. Do not fry the tomatoes, but immediately place them in a salad bowl.
5. Grind the greens and garlic and add to the salad bowl. Pour in vinegar, add salt and garnish with beautifully sliced ​​cucumbers.

Pickled eggplants are for long-term storage. The dish can be prepared in different variations, because eggplant is combined to taste with all vegetables.

Classic marinated eggplant

This eggplant pickle recipe is easy to make. The active cooking time will be 15-20 minutes, which is why the classic pickled eggplant recipe is also called fast.

We will need:

• kg. eggplant;
• bulb;
• 2 peppers;
• Parsley;
• 5 garlic cloves;
• ground paprika;
• 2.5 tbsp salt.

For the marinade:

• 3 tablespoons of boiled water;
• A spoonful of salt;
• Spoonful of sugar;
• 80 ml. vegetable oil;
• 45 ml. vinegar.

Step by step preparation:

1. Cut the eggplant into two parts (cut lengthwise). Cut each half into 4 more pieces.
2. Boil one and a half liters of water and add salt. Place the eggplants in the water and press down with something on top so that they are at the bottom. Boil for 7 minutes and place in a colander.
3. Cut the pepper into tubes, and the onion into cubes. Chop the garlic and herbs. Stir the ingredients. Add all the ingredients for the marinade and paprika with eggplant. Leave to infuse for 5 hours.

Pickled eggplants with onions will be doubly for the body. The addition of bitter and sweet pepper diversifies the exquisite dish.

For 5 servings we need:

• 2 eggplants;
• Bulb;
• Gorky and Bell pepper;
• 6 garlic cloves;
• Vinegar to taste;
• 45 ml. vegetable oil;
• Arugula.

For marinade:

• 65 ml. vinegar;
• 0.5 l. water;
• 45 ml. vegetable oil;
• Salt.

Step by step preparation:

1. Place eggplant in boiling water and boil for 10 minutes until soft. Place in a colander and wait for the berries to cool. Cut the eggplant in half lengthwise. Cut the flesh out of the halves and set aside. The walls of the eggplant should be about 1.5 cm. Finely chop the flesh.
2. Wash and clean carrots and onions. Grind carrots on a coarse grater. Clean the peppers and cut into small squares. Squeeze out the garlic.
3. Place carrots, onions, peppers and garlic in a pan and fry. Sprinkle with vinegar afterwards. Fill the eggplant "boats" with the filling.
4. We are preparing the marinade. AT warm water stir in vegetable oil, vinegar and salt.
5. Connect eggplant boats and place in a container. Cover with marinade.
6. Place a flat plate on top of the eggplant and place a weight on top so that the eggplant is under the marinade. Place the eggplant in the refrigerator for 24-26 hours.
7. Garnish the eggplants with herbs and circles of bitter pepper before serving.

Step by step preparation:

1. Trim off the ends of clean eggplants. Cut the berries into slices without peeling. The plates should be about 1 cm long. Fry them on both sides in a pan using olive oil until golden brown. Place on a towel to remove excess oil.
2. Peel and grind the garlic cloves with zira, pepper and salt in a mortar. Separate the mint leaves from the stem. Finely chop the stalk and add to the mortar. Rub until smooth. Add 3 spoons olive oil and lemon juice in a mortar, continuing to grind.
3. Place the eggplant slices on a serving dish and pour the sauce over the top. Leave to soak for half an hour.
4. Place the appetizer on a flat dish, decorate and serve.

The recipe for eggplant in breadcrumbs is useful when you want to surprise guests, and there is very little time for cooking. Active cooking time will be 20-30 minutes.

We will need:

• 5 young eggplants;
• 90 gr. any cheese;
• 3 garlic cloves;
• 2 spoons of mayonnaise;
• 100 gr. ground crackers;
• Salt to taste.

Step by step preparation:

1. Boil eggplant for 7 minutes. Cut them lengthwise so that the berries can be slightly opened and the filling can be placed inside. Grind the cheese on a grater, mix with mayonnaise and chopped garlic.
2. Add stuffing to eggplant. Mix salt with breadcrumbs and roll eggplants in them. Fry the berries until golden brown.

Eggplant stumps

When the combination of eggplant and tomatoes is your favorite, but classic recipes guests are not to be surprised - it's time to cook eggplant stumps. This eggplant appetizer recipe will decorate your holiday table.

We will need:

• 4 ripe eggplants;
• 10 small tomatoes;
• 2 garlic cloves;
• Mayonnaise or yogurt;
• Wheat flour;
• Salt to taste;
• Cilantro, basil, parsley and dill.

Step by step preparation:

1. Free clean eggplants from the peel, cut into circles 0.6 cm thick, add salt and leave for half an hour. Rinse well afterwards.
2. Roll in flour and fry a little in a pan on both sides. Wait for the berries to cool.
3. Cut the tomatoes into circles 0.6 cm thick and fry a little.
4. Mix mayonnaise or yogurt with minced garlic and dill.
5. Start creating stumps: put the eggplant, grease with the resulting sauce, put the tomato on it, grease with the sauce again, and so on until the desired size.
6. Top the stumps with cilantro, basil, and parsley.

Before serving, it is better to leave the hemp to infuse for half an hour, so that the dish is properly soaked.

Tomatoes stuffed with eggplant

The recipe for tomatoes stuffed with eggplant is on the table of those who care about health. The main cooking time will take the roasting of the fruit in the oven.

We will need:

• 9 small tomatoes;
• 2 eggplants;
• 2 garlic cloves;
• 90 gr. any cheese;
• Egg;
• Mayonnaise or yogurt;
• Greens and salt to taste.

Step by step preparation:

1. Remove the pulp from the tomatoes with a spoon and fry it in a pan with eggplants, after cutting them into cubes.
2. Add salt and crushed garlic.
3. 3-5 minutes before the end of cooking, pour in the egg and mix.
4. Add the resulting mixture to the "pots" of tomatoes, grease with yogurt or mayonnaise on top.
5. Cover a baking sheet with a little oil, place tomatoes on it and bake for 25 minutes. Sprinkle the tomatoes with grated cheese and bake for 12 minutes.

Garnish with fresh herbs before serving.

National dishes

Delicious eggplant dishes are obtained thanks to recipes that have come to us from other parts of the world. Such dishes are also famous for their low calorie content.

We will need:

• 3 eggplant;
• 2 peppers (sweet);
• 2 onions;
• 3 tomatoes;
• 160 gr. any cheese;
• 200 gr. mayonnaise or yogurt;
• Basil, salt and parsley.

Step by step preparation:

1. Slice the eggplant into slices. One eggplant makes 5 plates. Add salt and leave for half an hour. Press.
2. Place half of the eggplant on a greased baking sheet. Put onions and peppers cut into half rings. Put the tomatoes cut into half rings on the eggplants too. Sprinkle half of the vegetables grated cheese and cover with the remaining eggplant. Lubricate with yogurt or mayonnaise and sprinkle with the second half of the cheese.
3. Bake in a preheated oven for 53 minutes at 200 degrees.

Step by step preparation:

1. Cut the eggplant lengthwise into 4 plates, but not completely. Stuff each incision with garlic.
2. Grind clean and dry greens, add salt and rub with your hands until juice appears. Add greens to eggplant too.
3. Twist the tomatoes in a meat grinder and mix with oil. Place the eggplant in a saucepan and pour over everything with a mixture of oil and tomatoes. Add lavrushka and simmer until red oil is obtained.
4. Cool the eggplant and garnish with herbs.

Eggplant preparations

Content delicious berry I want it in the cold season too. For this, eggplant connoisseurs make eggplant blanks for the winter.

Eggplant caviar with pepper

The recipe for eggplant caviar will take 40 minutes, but you can use caviar all winter.

We will need:

• a kilo of eggplant and tomatoes;
• 6 bell peppers;
• fluffy parsley;
• 2 tablespoons sugar and salt.

Step by step preparation:

1. Cut the eggplant into pieces, fry on all sides and twist in a meat grinder.
2. Pour boiling water over the tomatoes, remove the peel and chop in a meat grinder.
3. Cut carrots, onions and peppers, fry a little and twist in a meat grinder. Chop greens.
4. Combine vegetables with eggplant, add sugar and salt. Simmer for 8 minutes.
5. Place in sterilized jars, roll up and cover with a blanket or blanket.

For a spicy flavor, add to eggplant in tomato sauce dried herbs and garlic.

We will need:

• 4.7 kg. eggplant;
• 1.6 kg. carrots;
• 1.3 kg. Luke;
• 2.8 liters of tomato juice with pulp;
• Pepper and salt to taste.

Step by step preparation:

1. Cut the eggplant into rounds. Their thickness should be about 2 cm.
2. Place in a container, salt. Hold for 20 minutes. Squeeze to get rid of bitterness.
3. Fry eggplant mugs on all sides and place in a large saucepan.
4. Peel the carrots with onions, chop and fry. Add to eggplant.
5. Pour in tomato juice and simmer over low heat for 3.5 hours. Add salt and pepper to taste 2 minutes before the end of cooking.
6. Place the finished berries in prepared jars and close the lids.
7. Sterilize 0.5 l. jars 25 minutes, and liter 40 minutes.

Recipe for eggplant with tomatoes

The proposed recipe is designed for the preparation of one 3-liter jar.

We will need:

• 1.5 kg. tomatoes (take cherry or regular ones);
• a kilo of eggplant;
• 3 garlic cloves;
• Salt;
• Lavrushka and mint;

Step by step preparation:

1. Free the eggplant from the skin, cut out the middle and add salt. Hold for 3.5 hours. Chop the greens and stuff the eggplants with it.
2. Sterilize the jar for half an hour and put the tomatoes first, and then the eggplants. Lavrushka, pepper and garlic place on top and pour marinade. Sterilize for another 40 minutes.
3. Turn the jar over, wait until it cools down and roll it up.

Eggplant in tomato paste

Eggplants with tomato paste have a peculiarity in cooking: berries are not stacked randomly in a jar, but in layers. This method allows them to soak.

We will need:

• 1.4 kg. eggplant;
• 145 gr. tomato paste;
• Garlic, parsley and salt to taste.

Step by step preparation:

1. Cut the eggplant into circles. The thickness should be 1 cm. Add salt and soak for 20 minutes.
2. Fry eggplant on both sides until golden brown in oil.
3. Mince parsley and garlic.
4. Place eggplant in sterilized jars in layers. Cover the new layer with herbs and garlic.
5. Boil the tomato paste and dilute with water to make the mixture thick tomato juice. Pour the eggplant in a jar with the resulting juice.
6. Close the lid and place in the refrigerator. A day later, you can serve.

Eggplant with butter in Korean

Delicious Korean-style eggplants for the winter are prepared with the obligatory addition of oil.

The appetizer is spicy, so people with stomach diseases need to reduce the amount of garlic and vinegar.

We will need:

• kg. eggplant;
• kg. butter;
• Salt to taste.

For filling:

• 4 small onions;
• Fluffy bunch of parsley;
• 5 garlic cloves;

Step by step preparation:

1. Cut the eggplant into 4 pieces lengthwise.
2. Pour 3 liters of water into a saucepan and add 5 tablespoons of salt. Put the berries there and boil for 12 minutes.
3. Wait for the eggplant to cool and cut into 4 cm pieces.
4. Add the boiled butternuts to the eggplants. Chop onion and parsley with garlic.
5. Mix vegetable oil, boiled water, salt, vinegar and sugar and pour over the eggplant and mushrooms. Mix and roll into a jar.
6. Place the jar in the refrigerator. After a day, serve to the table.

All kinds of salads, snacks, first and second courses and a variety of pastries - this is not the whole list of what can be prepared from eggplant. Simple eggplant recipes are a godsend for both festive feast as well as for weekdays.

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

You will definitely love our easy eggplant recipes. Choose to taste!

snack rolls

Ingredients:
eggplant,
soft fat cottage cheese,
garlic,
walnuts,
greens,
mayonnaise,
salt.

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

Appetizer of eggplant, tomatoes and cheese

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

Cooking:
Cut the eggplant and tomatoes into equal slices. Fry eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. Place a slice of tomato on top of each slice of fried baguette, followed by a slice of cheese and a slice of eggplant. Drizzle everything with oil and bake in the oven for 7-10 minutes at a temperature of 180ºС.

Eggplant with minced meat and cherry tomatoes

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

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

Eggplant salad with chicken

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

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

Warm vegetable salad with eggplant

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

Cooking:
Cut eggplants, zucchini and apples into cubes, sweet pepper into large strips. Salt the eggplant, put it on a baking sheet, pour over with oil and bake in the oven for 10 minutes at a temperature of 200ºС. Then put the pepper to the eggplants, pour over with oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake also for 10 minutes. Put the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.

Eggplant baked with champignons

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

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

Chicken noodles with eggplant

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

Cooking:
Pour the chicken breast with 2 liters of water and cook over medium heat until tender. After that, cut the finished meat into strips, strain the broth. Carrots, onions and eggplants also cut into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to vegetables and simmer over low heat for 3-5 minutes. Pour the noodles into the boiling broth and cook it over medium heat until half cooked. Then add vegetables with meat to it, salt, pepper to taste and then cook everything together until the noodles are ready. Ready meal Sprinkle with chopped basil when serving.

Pie with chicken and eggplant

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

Cooking:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough cling film and refrigerate for 30 minutes. Cut the eggplant into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil where the eggplants were fried. Cut the tomatoes into thin circles. Chicken fillet cut into small cubes and fry in a pan almost without oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough according to the diameter of the baking dish, put tomatoes, chicken, eggplant, sweet pepper in layers on it and pour everything sour cream sauce. Bake the cake in an oven preheated to 200ºС for 30-40 minutes.

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

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

Scrambled eggs with eggplant

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

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

Lavash roll with eggplant

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

Cooking:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes with juice into the pan and cook until thickened, about 15 minutes. Add chopped cilantro, salt, pepper and set aside. Grate the brynza. Lubricate a sheet of pita bread with tomato juice, put eggplants on it, sprinkle with cheese. Roll into a roll, brush it with butter on top and bake in the oven for 15-20 minutes at a temperature of 190ºС.

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

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

Muffins with eggplant

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

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

Eggplant puffs

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

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

Eggplant fritters

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

Cooking:
Cut the eggplant into circles, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add so much water to make a dough that looks like thick sour cream. Cut the cheese into pieces and lightly fry. Put a piece of cheese on an eggplant circle, cover with another eggplant circle on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.

Simple eggplant recipes will no doubt diversify your usual menu. And what eggplant preparations we have in store for you!

Enjoy your meal and new culinary discoveries!

Larisa Shuftaykina

Many housewives are thinking about how to cook eggplant. You can do this quickly and easily. The blue ones turn out delicious with any processing, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

Blue ones are recommended to be consumed only after heat treatment, since when ripe, the toxin solanine accumulates in the fruits. This substance is the cause of the bitter taste of the vegetable. So that the nightshade does not taste bitter, salt the chopped fruit, after half an hour remove the liquid that came out in the process. Salt removes the toxin from the vegetable pulp. Thanks to the procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, made into a salad component.

How much to fry in a pan

There are several options for how to cook blue ones in a pan:

• If you are going to fry the circles or plates until golden, you will need 2-3 minutes. to each side.
• Breaded cooking involves a similar roasting period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, saute, you need to know how much to stew eggplant in a pan. This process will take 10-15 minutes.

What to cook from eggplant quickly and tasty

Recipes different dishes help you cook eggplant deliciously. Try a vegetable with:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the options for easy-to-prepare foods is an eggplant appetizer. In cooking, there are many such recipes with photos. The composition of the blue dish may include other vegetables, cheese, sour cream, minced meat. Snacks need to be fried or baked. You can replace meat with blue ones by adding mushrooms to get a delicious julienne. Many recipes with photos will help prepare the product, decorate the festive table.

For the winter - cooking recipes

Eggplant dishes for the winter will help to keep blue ones for a long time. There is a huge scope for culinary imagination. Nightshade fruits can be made a component of delicious canned salads. If you add marinade, you can prepare large pieces together with other vegetables. To make stewed blue ones in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen, it is allowed to use a dried vegetable.

Garnish

Eggplant main dishes are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

eggplant recipes

Blue ones occupy one of the main places on the table of many families. Eggplant recipes with photos exist in large numbers. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Salad Vkusnotishcha for every day

• Cooking time: 3 hours.
• Servings: 2-3 persons.
• Calories: 61 kcal.
• Destination: for lunch / dinner.
• Cuisine: European.

Eggplant salad Vkusnotishcha is prepared easily, from simple ingredients. They can be found in the kitchen or in the store without much difficulty. A dish of vegetables comes out tender, juicy and tasty. The use of sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product for a holiday or for a family table for dinner. His delicate taste like adults and children.

Ingredients:

• little blue ones - 1 pc.;
• mayonnaise - 2 tbsp. l.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greens;
• cheese - 100 g;
• egg- 1 PC.

Cooking method:

1. The eggplant needs to be baked first. Make a few cuts in the vegetable, salt. Leave in water for 2 hours. Bake the fruit in an oven preheated to 180 degrees for 30 minutes.
2. Peel the prepared vegetable, chop, put in a salad bowl. Do the same with the tomato.
3. Boil the egg, finely chop, chop the garlic. Place the components to the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Number of servings: 10-12 persons.
• Calories: 57.7 kcal.
• Purpose: for dinner / holiday.
• Cuisine: European/vegetarian.
• Difficulty of preparation: easy.

Baked eggplant is suitable for those who are on a diet. The main components of the product contain many useful substances. Oven cooking is a gentle cooking option that preserves a large number of properties. The combination of blue and tomatoes looks very beautiful in appearance, so the dish is suitable for a festive table. Such a culinary union of products is distinguished by juiciness and great taste.

Ingredients:

• garlic - 4-5 cloves;
• eggplant - 2 pcs.;
• cheese - 0.2 kg;
• salt;
• tomatoes - 4-5 pcs.;
• greens;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut blue ones into circles, salt on both sides, leave for a few minutes to remove bitterness.
2. Using a special press, chop the garlic, put it on a saucer. Pour a little boiling water into a bowl, mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese, cut the tomatoes into thin round slices.
4. Put on a baking sheet, which must first be covered with parchment and greased with oil, layers of all the ingredients: eggplant, cheese, tomato, cheese chips again. Salt and pepper the dish.
5. Bake should be 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Servings: 3-4 persons.
• Calories: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

For lovers of spicy or savory dishes you need to know how to cook eggplant with garlic. Small rolls will be an excellent appetizer suitable for any table. It is very easy to make, you need a minimum of products and time. However, the apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade of blue. Twigs of greenery will make beautiful appearance snacks.

Ingredients:

• green onion - 150 g;
• basil - 1 tsp;
• eggplant - 1000 g;
• dill - 1 bunch;
• salt - 1 pinch;
• garlic - 7-8 cloves;
• vegetable oil - 1 tbsp.;
• cilantro - 1 tsp

Cooking method:

1. Rinse the blue ones, cut them into thin slices along.
2. Finely chop the greens, add the garlic crushed under the press.
3. Rinse the eggplant fruits again, dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes each. for each.
4. At the tip of each fried slice, place a little herb and garlic filling. Roll the blanks into a roll. This dish should be served cold.

Breaded

• Cooking time: 60 minutes.
• Number of servings: 4-5 persons.
• Calories: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a tasty and easy-to-prepare appetizer, pay attention to eggplant in batter. The recipe is suitable for any housewife, it is very convenient in a situation where guests are on the doorstep, but there is nothing to treat them with. In just half an hour you will get a wonderful dish that will not leave anyone indifferent. Appetizer suitable for use with side dishes or with some alcoholic drinks.

Ingredients:

• flour - 6 tbsp. l.;
• sunflower oil - 250 g;
• little blue ones - 2 pcs.;
• eggs - 2 pcs.;
• salt.

Cooking method:

1. Cut blue fruits into rings, soak for 10 minutes. Then, the pieces should be dried. Fry them in a pan with oil, season with salt and pepper.
2. The next step, how to cook the dish, is to create a batter. Beat eggs, pour in 50 ml of water, gradually add flour and salt. Mix all ingredients.
3. Dip each vegetable slice into the egg mixture. Then, you should put the workpiece in a pan with vegetable oil, fry until cooked.

With chicken

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calories: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven is a tasty and satisfying product that is suitable for dinner after a working day, as it is both dietary and nutritious. You can use such a dish as an independent one or supplement it with side dishes: rice, potatoes, buckwheat. Cooking can take place in different forms: fans or boats.

Ingredients:

• chicken thighs - 3 pcs.;
• salt;
• cheese - 80 g;
• ground black pepper;
• little blue ones - 3 pcs.;
• oregano;
• tomato juice - 250 ml;
• vegetable oil;
• onions - 1 pc.;
• garlic - 2-3 cloves.

Cooking method:

1. Onions must be peeled, chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut along to the tail so that the fruits begin to resemble a fan. Rub them with salt inside, leave for half an hour.
3. Put a frying pan on the fire, heat up vegetable oil. Saute chopped onion until translucent. Add chicken, cook until white, pour in tomato juice. The meat must be stewed until the liquid evaporates. Juice should be poured twice.
4. Place chopped garlic in the resulting mass, add salt and pepper. Mix ingredients, cook 5 minutes.
5. Line a baking sheet with foil. Remove the blue ones from excess moisture by blotting with a paper towel. Put them on a baking sheet, pour vegetable oil, slightly straightening the cuts.
6. Bake vegetables for 25 minutes. In the finished fruits, place the filling between the slices, season with oregano. Sprinkle with cheese chips on top. Return the dish to the oven for 10 minutes to brown the cheese.

sandwiches

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calories: 113 kcal.
• Purpose: breakfast / snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplant sandwiches are a great option for breakfast. A vegetable, according to its taste and nutritional value, can replace sausage or other meat products. You can use the tomatoes on the list if you wish to add juiciness. Bread is recommended to be fried in butter, as this gives ready-made sandwiches an interesting rich taste.

Ingredients:

• egg - 1 pc.;
• cheese - to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes - 1-2 pcs.;
• eggplant - 2 pcs.;
• garlic - 2 cloves;
• salt;
• greens.

Cooking method:

1. Whisk eggs with salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides for medium browning.
2. Cut blue ones into thin slices, salt for 30 minutes. Then, remove the liquid with paper towels. Place them in a skillet, fry until golden brown.
3. The next step, how to cook sandwiches, make the filling. Rub the cheese with garlic using a fine grater.
4. Place the eggplant on the bread slices, sprinkle with the cheese-garlic mixture on top. Place in microwave until cheese is melted. Garnish with a slice of tomato when serving.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Servings: 1-2 persons.
• Calories: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A good way to cook eggplant with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise light sour cream. Such a dish will not be out of place in the festive and everyday menu. Breast with vegetables comes out very tender, juicy, with rich taste. You can cook it in batches, or take more ingredients and bake it on a large baking sheet.

Ingredients:

• mayonnaise - 1 tbsp. l.;
• cheese - 70 g;
• chicken breast - 1 pc.;
• eggplant - 1 pc.;
• garlic - 1 clove;
• tomatoes - 1 pc.;
• seasoning for chicken - 10 g;
• parsley - 10 g;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. First you need to prepare the vegetable components. Blue ones should be cut into thin plates, tomatoes - in circles. Finely chop parsley and garlic.
2. Fry the blue plates in a frying pan with a grill function for 4 minutes. from each side. Lay half of the ingredient overlapped inside the baking dish. Lubricate the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, beat off, season with pepper, salt and chicken mixture. Place the meat on top of the eggplant, cover with the rest of the vegetable. Brush with sour cream.
4. Arrange the tomato slices on a platter, sprinkle with garlic and parsley. Cheese grate or cut into thin slices. Lay the ingredient on top of the previous layers.
5. Put the mold in the oven, preheated to 170 degrees, for half an hour.
6. Serve a quick and tasty dish in portions.

cold appetizer

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content: 80 kcal.
• Purpose: on the festive table.
• Cuisine: European.
• Difficulty of preparation: easy.

Cold appetizer eggplant is always relevant for the festive table. One of the types of such a dish is "Peacock's tail". The main advantage of the delicacy is in its beauty. Food that looks like this is suitable for a Christmas or New Year celebration, anniversary. If you are in doubt about what to cook with eggplant, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese - 0.2 kg;
• tomatoes - 4-6 pcs.;
• little blue ones - 4 pcs.;
• sour cream - 2-3 tbsp. l.;
• olives - ½ cans;
• salt;
• garlic - 2-3 cloves;
• cucumbers - 2-3 pcs.;
• vegetable oil;
• dill.

Cooking method:

1. Cut the main ingredient into oval pieces. Sprinkle them with salt, leave for 30 minutes. Rinse with water to stop the vegetable from being bitter. Dry the product and put on a baking sheet, greased with oil. Bake for 15 minutes at 200 degrees.
2. The next step, how to prepare a snack, will be the filling. Mix feta cheese with sour cream and crushed garlic.
3. Cut the cucumbers and tomatoes into circles, divide the olives into 2 parts lengthwise.
4. Spread a small amount of filling on each cooled baked oval, put a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive, placed on a drop of mass from Feta.
5. Beautiful design appetizer "Peacock's tail" will receive if you lay it out on an oval dish, garnished with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Servings: 2 persons.
• Calories: 166 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplants in the oven with cheese are both savory and tender. Baking such yummy is not difficult for any hostess. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. regular cheese can be replaced with cheese, then the appetizer will become even more tender.

Ingredients:

• cheese - 60 g;
• vegetable oil - 1 tsp;
• eggplant - 1 pc.;
• salt;
• tomatoes - 1 pc.;
• garlic - 2 cloves;
• sour cream - 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin circles, salt. Chop the tomato into small cubes. Grate cheese and garlic cloves on a grater with small holes.
2. Take a deep bowl, mix tomatoes, cheese and garlic inside, put sour cream. Mix all ingredients.
3. Grease the bottom of the baking dish with butter, lay the eggplant and dressing with cheese and tomato in layers, alternating them.
4. Baking an eggplant dish inside an oven heated to 180 degrees will take about half an hour.
5. This appetizer is prepared quickly and comes out delicious hot and cold.

in Korean

• Cooking time: 9 hours.
• Servings: 8-10 persons.
• Calories: 109 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: medium.

Korean eggplant is a snack that has a spicy taste and spicy aroma. Based on these properties, the dish is also called Georgian. It can be stored for the winter or tested in a few hours. Food goes well with any side dish, but especially delicious culinary product will appear in alliance with potatoes (mashed potatoes). A pleasant pointy taste will appeal to any gourmet, it will give dishes new shades.

Ingredients:

• carrots - 250 g;
• onion - 250-300 g;
• eggplant - 1000 g;
• seasoning for Korean carrot- 1 tsp;
• Bulgarian pepper - 250 g;
• sugar - 4 tbsp. l.;
• hot pepper - 1 pc.;
• garlic - 25 g;
• salt - 2.5 tbsp. l.;
• vinegar 9% - 50 ml;
• coriander - 1 tsp

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips, salt for 60 minutes.
2. bell pepper cut into long strips, onion into half rings, grate the carrot.
3. Drain the liquid that stands out from the eggplant, squeeze the pieces of vegetable. Put in a pan, fry until golden brown.
4. Mix all vegetables in a bowl. Add crushed hot peppers and garlic. Season with spices, mix. Leave for 4-5 hours, repeating the mixing several times.
5. Put the salad inside the jars for the winter, cover with lids that need to be boiled beforehand.
6. Take a saucepan, cover its bottom with a linen cloth. Place jars of salad on top of napkins. Pour water so that it reaches the bulges of the vessels, wait for it to boil, sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, cover with a warm blanket until they cool completely.
8. For storage, the eggplant dish is left in a cool place.

Video

Hello dear readers!

Many housewives consider eggplant to be a picky fruit and try to avoid it in their kitchen. Often they are bitter, turn black, or become unnecessarily greasy after frying. Everything is just like that. But all these troubles can be avoided if they are prepared correctly.

Today I will tell you what I do with eggplant most often. secrets proper cooking and life hacks we will consider in this article. All recipes are simple and the dishes are very tasty. Check it out yourself!

In autumn, when there are a lot of eggplants, you can make preparations for the winter. It is very tasty and healthy. But it’s much more useful, on the eve of spring, to stock up on a real storehouse of vitamins in fresh. Therefore, after harvesting, we have an eggplant paradise.

The main thing to remember is that eggplants can be bitter in a dish if their crop was harvested late. To avoid this, crumbled in the right way, they need to be sprinkled with salt and left for 20 minutes until moisture is released. Then the liquid must be drained and the eggplant washed.

So, what do I most often cook with eggplant?

Vegetable stew

This meal sells like hot cakes. My people just adore it, and I love this dish also because it is very quick to cook.

To do this, I take an equal amount of vegetables (eggplants, tomatoes, sweet peppers of different colors), a little onion and garlic, fresh greens and seasonings.

I use the amount of ingredients by eye, based on the scale of the meal. In addition, as the main products I can take different vegetables that come to hand. You can, for example, use a zucchini, or you can not use it.

I thoroughly wash all the vegetables, peel them (if the eggplant is young, you can leave the skin on) and crumble into cubes.

I pour a little oil into a large brazier (just a little bit) and lay out the ingredients. I put a couple of tablespoons of tomato paste (optional).

I add salt, pepper and seasonings and carcass, stirring occasionally, until tender.

The aroma in the kitchen scatters instantly and by the time the dish is served, the relatives are already salivating. It turns out very tasty, and most importantly useful. Try it!

Fried eggplant with garlic and cheese

The combination of this vegetable, garlic and cheese is a delicious taste and aroma. Those who know will understand. To fry eggplant, you only need a few ripe fruits, 3-4 cloves of garlic, mayonnaise and cheese.

Fry eggplant slices in oil.

Many people do not undertake to work with eggplants, because after frying they become very fatty. This is not only unpleasant, but also harmful to health. Therefore, I advise you to use egg batter. This layer will help “clog” the pores of the pulp and it will stop absorbing oil like a sponge.

Another way to avoid this is to brush the circles with oil before placing them in the pan, while frying in a dry roaster.

If your circles are still saturated with an excessive amount of oil, then put them after frying on a paper towel.

In a small bowl, put 2-3 tablespoons of mayonnaise, add 100-150 grams of grated cheese and crush the garlic. You can add salt, but I don't.

If you have a couple of tomatoes, then that's great. Tomato slices can also be put on eggplant.

Lubricate each circle with cheese spread, you can put a slice of tomato on top, if desired.

You can decorate any way you like. The appetizer is very tasty and never lingers on the table for a long time.

Warm eggplant salad

Ingredients:

1. 3 eggplants;
2. 2 tomatoes;
3. 1 red and 1 yellow bell pepper;
4. 1 onion;
5. 4-5 cloves of garlic;
6. salt, granulated sugar and pepper to taste;
7. a little oil for frying;
8. half a bunch of dill and parsley.

Rinse the vegetables, season the eggplant with salt to release bitterness.

Chop all the ingredients into squares. Fry the onion with a little sugar until golden.

Then send eggplant and pepper to it. Salt and sprinkle with pepper. Simmer over low heat until soft.

Put the mass on a paper towel to remove excess liquid.

Lay out vegetable stew into a salad bowl, add tomato cubes and mix thoroughly.

Can be served both warm and chilled. it will be delicious either way!

Eggplant with tomatoes and cheese

Eggplants with cheese and tomatoes are a classic in any kitchen during the harvest period. You can cook this appetizer in a matter of minutes, and it flies off the table very quickly, no matter how much you cook it. Today we will look at a very interesting and original idea to prepare this dish.

Ingredients:

1. 4 tomatoes;
2. 2 ripe eggplants;
3. 150 grams of cheese durum varieties;
4. salt;
5. olive or sunflower oil.

Cut the eggplant into thin slices lengthwise, without cutting all the way through.

It turns out a kind of accordion, in the intervals of which we will put tomatoes and cheese. Cut the tomatoes into circles.

Cut the cheese into thin slices.

If the cheese is unsalted, then it is better to salt the accordion. If you chose a salty variety of cheese, then it is better not to do this.

Preheat oven to 180 degrees. While it heats up, place the eggplant fan in an oiled baking dish. In between, insert 1 mug of tomato and 1 slice of cheese.

You can also add any greens. Send to the oven for 30-40 minutes.

This is such beauty and deliciousness. Enjoy your meal!

Eggplant rolls with different fillings

Rolls are a very winning option as an appetizer for any occasion. They are very easy to prepare, and you can choose any filling. Now we will look at how to prepare the base for rolls and several options for very tasty fillings.

So let's get the rolls ready.

To do this, you will need 2-3 eggplants, salt and oil for frying. Wash the vegetable, remove the tail and cut into slices along the growth of the fruit.

Hold them in salt water for half an hour, and then dry them on a cloth.

In a frying pan with oil, fry them on both sides and leave on a paper towel to cool and get rid of excess fat.

The preparation of the eggplant base for the rolls is over. Now let's move on to the choice of toppings.

Let's consider several options:

Mushrooms and cheese.

You will need:

1. 350 grams of fresh champignons;
2. 1 onion;
3. 150 grams of semi-hard cheese;
4. sunflower oil;
5. salt and black pepper.

Mushrooms cut into cubes and fry in a small amount of oil. After 10 minutes, add onion cubes, salt and pepper. Bring to readiness, remove from heat.

Immediately add grated cheese and mix again. The appetizer for rolls is ready.

Nuts and cottage cheese

1. 100 grams of chopped walnuts;
2. 150 grams of medium-fat cottage cheese (it should be pasty);
3. a little greenery;
4. 2 cloves of garlic;
5. 2 tablespoons of mayonnaise;
6. salt and pepper.

Grind the nuts in a blender. In the same blender bowl, add cottage cheese, mayonnaise, chopped garlic and chopped herbs. Turn on the blender and mix for a minute until you reach a paste-like mass.

These rolls are very tasty and spicy.

Ham and cheese

Necessary:

1. 100 grams of ham;
2. 100 grams of semi-hard cheese;
3. 2 cloves of garlic;
4. 2 tablespoons homemade mayonnaise;
5. some fresh basil or parsley

Cheese grate on a fine grater. The ham must be chopped very finely or passed through a meat grinder.

Grind the garlic in a garlic press. Combine all presented products, season with mayonnaise and add finely chopped greens. Mix everything thoroughly and the filling is ready.

After applying the mass to the eggplant plate, put a piece of tomato and wrap the roll.

Eggplant salad for every day (Yummy!)

You already figured out that eggplant and cheese are great allies. Therefore, now I will share with you a recipe for a very tasty salad with these products. The yummy is just unearthly! Try it!

All the ingredients are simple and affordable, and the dish turns out to be unusually tasty.

Required products for salad:

1. 2 medium eggplants;
2. 4 small tomatoes;
3. 2 processed cheese;
4. 4 cloves of garlic;

Wash the eggplant, peel and cut into cubes about 1 * 1 centimeter.

Now the cubes need to be salted, peppered and fried in a roasting pan until cooked. The degree of readiness is determined by the softness and slight transparency of the vegetable.

Transfer the eggplant to a salad bowl. Cut the tomatoes into cubes commensurate with the eggplant. Add them to the same bowl.

Cheese cut into exactly the same cubes. If the texture of the cheese is soft, then put it in the freezer for half an hour.

Now you need to rub the garlic into the salad and season with mayonnaise.

Stir and delicious salad ready.

Eggplants open up a real space for our fantasies. From them you can cook a huge number of dishes. The main thing is to follow the rules of their cooking, which we discussed with you today.

To date, there are hundreds of eggplant recipes. We considered the simplest and most delicious. Do you have a signature dish with eggplant? Share with us, because your experience and opinion is very important to us. See you soon!

Posted on July 5, 2017

The end of summer, the beginning of autumn, a huge number of vegetables ripen in the beds, from which you will definitely need to cook something tasty. One such vegetable is eggplant. It is very popular not only in Russia, but also far beyond its borders.

Eggplant dishes are distinguished by their satiety, as this vegetable has a lot of useful and satisfying substances. Which must be eaten.

It is very easy to prepare an eggplant dish. It is enough to cut it and stew with vegetables. There is nothing really difficult, but you can cook tasty dish which will be eaten right away, or you can cook something incomprehensible and taste nasty. So, dear cooks, take our recipes into service and cook delicious snacks.

Eggplants are both fried and marinated and grilled. Of course, there are a huge number of recipes and it is not easy to find among them the most delicious and simple one. When choosing a recipe, it is important to decide what you want to get as an output? Will it be the first course or simple snack. Below is a selection simple recipes on which you can prepare delicious snacks without much effort.

Here is the first recipe for how to cook eggplant quickly and easily.

Ingredients:

• 2 large eggplants.
• 5-6 cloves of garlic.
• 1-2 tomatoes.
• 1 bunch of dill.
• Vegetable oil.
• Sour cream or mayonnaise.

Cooking process:

1. Cut off the tail from the eggplant and cut it lengthwise into plates no more than 1-1.5 cm thick.

2. Cut the tomatoes into strips.

3. Pass the garlic through a press.

4. Finely chop the greens.

5. Mix sour cream or mayonnaise with garlic and chopped herbs. Leave some greens to decorate the dish.

6. Fry eggplant plates in vegetable oil until medium soft. What would one of them could roll a roll.

7. Place the fried plate on a cutting board and grease with mayonnaise.

8. Take a piece of tomato and wrap it in an eggplant.

9. Put the finished rolls on a dish and sprinkle with herbs.

It turned out to be a great snack.

Eggplant stew with potatoes

A great solution if there is nothing to apply first. a dish of eggplant and potatoes will not leave you hungry.

Ingredients.

• Potatoes 1 kg.
• Eggplant 0.5 kg.
• Tomatoes 3-5 pcs.
• 1 carrot.
• Greens of your choice.
• Garlic 2-3 cloves.
• Vegetable oil.
• Salt pepper to taste.

Cooking process:

1. Wash vegetables, clean and wash again.

2. Cut the potatoes into the usual cubes.

3. Cut the onion into half rings.

4. Eggplants are also semi rings 1-2 cm thick.

5. Grate carrots on the most ordinary grater. Or finely chopped.

6. Pour oil into the pan, heat it up and fry the onion.

7. Add carrots to the onion, fry everything together.

9. Then eggplants will go. A little more salt, mix everything. Fry for 10-15 minutes.

10. After 15 minutes, lay the diced tomatoes.Fry for 2-3 minutes.

11. Add greens and garlic. Mix everything well, cover and simmer for 10-15 minutes until cooked.

12. As soon as the potatoes are ready. The dish can be removed from the stove. Garnish with herbs and serve.

Eggplant and bell pepper salad

Ingredients:

• Eggplant 5 pcs.
• Bulgarian pepper 4 pcs.
• Garlic 1-2 cloves.
• Onion 1 head.
• Greens, salt, pepper to taste.
• Vegetable oil for dressing.

Cooking process:

1. Bake eggplant with pepper in the oven until soft.

2. We take out, cool, remove a thin skin from vegetables. Cut vegetables into squares.

3. Peel the onion and cut into rings. Pour the rings with boiling water for 5 minutes. This will remove all the bitterness from the onion.

4. Put all the vegetables in one bowl, add garlic, herbs, vegetable oil and onions. Stir, salt, pepper to taste, mix and serve. warm salad of eggplant is ready to bon appetit.

Eggplant stuffed with rice and mushrooms

The dish turns out not only tasty, but also beautiful. Since the eggplant handicap itself is simply created in order to make boats out of them and stuff them with something very tasty.

Ingredients:

• 3-5 eggplants.
• 300 grams of mushrooms of your choice.
• A glass of rice.
• 1 head of onion.
• 1 bunch of greens.
• Salt pepper to taste.
• Vegetable oil.
• Hard cheese 100-150 grams.

Cooking process.

1. We clean the onion mode into squares and fry in vegetable oil.

2. Mushrooms are my mode into cubes and fry together with onions until tender.

3. Wash rice well 5-7 times. Put in a saucepan, pour water about 2-3 cm above the rice and put on the stove. After boiling, cook the rice for exactly 13 minutes.

4. Cut the eggplant into two halves and carefully cut out the middle. This is good to do with a knife and a teaspoon. We make cuts and pick out the core with a spoon.

5. Fold all halves on a baking sheet and send to the oven. We bake eggplants for about 10-15 minutes at a temperature of 180-190 degrees.

6. Eggplant pulp can be fried together with mushrooms and onions so that the product is not transferred and thrown away.

7. We take the boats out of the oven and let them cool down a bit.

8. Rice is cooked. Mushrooms fried with onions are mixed with rice and finely chopped herbs. We distribute the resulting filling among the eggplants.

9. Sprinkle the boats with grated cheese. Place the eggplant back in the oven and bake for 5-10 minutes.

10. We take it out, sprinkle with herbs and you can serve it on the table. Enjoy your meal.

Also, for the filling, you can use not only mushrooms and rice, you can use minced meat, minced meat, liver.

Rustic sour eggplant

Oh, yes, I remember this dish since childhood, my grandmother constantly prepared such an appetizer, only I didn’t like them before. Sour, wet, and then they seemed to me not very tasty. For now, I barely found the recipe. I was visiting the village and there, under the barbecue, these eggplants scattered in an instant.

Ingredients:

• 2 kg eggplant.
• 1 good carrot.
• 2 heads of garlic (preferably young).
• A bunch of dill and a bunch of parsley.
• Salt 2 tablespoons.
• Black pepper to taste.
• Peppercorns black 5-7 peas.
• 2 liters of water.
• 3-4 bay leaves.

Cooking process:

1. My eggplant. We cut off the tails, put them in a pot of water, put the pot on the stove. Cook blue ones for 5-7 minutes. Salt the water in the saucepan a little. Then carefully drain the water from the pan and give the eggplant time to cool down.

2. While the eggplants are cooling, grate the carrots, and pass the garlic through the press.

3. Cut the cooled eggplants in half, but not completely. Do not cut about 2-3 cm.

4. Carefully open the eggplant, rub it with garlic from the inside and stuff it with carrots.

5. Folding stuffed eggplant into a container with a flat bottom.

6. Prepare the brine. Pour water into a saucepan. Boil water and add spices. Pepper, parsley, salt. Boil the brine for 15 minutes.

7. Then pour the stuffed eggplants with hot brine. On top of them you need to put either a plate or a lid of a smaller diameter, and put 2 on the lid. liter jar with water.

8. Withstand under pressure room temperature 3 days. Then rearrange the pan with eggplant in the refrigerator and stand for another 2 days.

9. After 5 days, the soaked eggplant will be ready to eat.

Do not be alarmed if during this time the brine will darken as it should be.

• 4 medium eggplants.
• 5 young cloves of garlic
• 2-3 tablespoons of soy sauce.
• Half a teaspoon of sugar.
• Dill parsley cilantro to taste.
• Vegetable oil.

Cooking process:

1. Finely chop the garlic.

2. Cut the eggplant into strips.

3. Pour vegetable oil into the pan, heat it up, fry the garlic for literally 1 minute and add the eggplant.

4. Fry the eggplant until tender.

5. Add sugar and soy sauce. Fry everything together, stirring for 3-5 minutes.

6. Transfer to a plate, sprinkle with finely chopped herbs.

Quick eggplant appetizer is ready. Enjoy your meal.

Eggplant with cheese and garlic in a pan

Ingredients:

• 2-3 eggplants.
• 5-6 cloves of garlic.
• A small bunch of dill.
• 100-120 grams of hard cheese.
• Mayonnaise.
• Vegetable oil.
• Salt.

Cooking process.

1. Cut the eggplant into slices 1 cm thick.

2. Place in a bowl, lightly sprinkle with salt and mix. Let the eggplant stand in salt for 5-7 minutes.

3. Finely chop the greens and garlic. Cheese grate on a fine grater.

4. Fry eggplant circles on both sides in vegetable oil.

5. Mix the cheese with garlic, mayonnaise, and some greens.

6. Put a teaspoon of cheese-garlic mixture on each circle of fried eggplant.

7. Put the circles on a plate, sprinkle with herbs. The appetizer is ready to be served.

Enjoy your meal.