Eggplants quickly and tasty - recipes for cooking original and delicious dishes for every day. The best recipes and tips on how to cook delicious eggplant in a pan How to cook eggplant in a pan

01.12.2020

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 a delicious dish that will be eaten immediately, or you can cook something incomprehensible and taste nasty. So, dear cooks, use our recipes and prepare 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 a first course or a simple appetizer. Below is a selection of simple recipes that you can use to 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 eggplant salad 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. Bon Appetit.

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 a 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. Put the stuffed eggplants in 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 a 2-liter jar of water on the lid.

8. Keep under pressure at room temperature for 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. Bon Appetit.

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.

Bon Appetit.

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

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

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

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

Eggplant fried in circles - simple, fast and very tasty

Grocery list:

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

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

Eggplant with vegetables, fried in slices, oriental style

Ingredients:

Cooking method:

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

Eggplant in a minced fur coat

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

Choice

To prepare a delicious eggplant dish, you must first buy them. Choose medium-sized fruits with tight-fitting sepals. Also, eggplant should be firm. With bright shiny skin without flaws. The stem must be fresh. This means that the eggplant was plucked from the garden not so long ago.

Why are they bitter?

Clean or not

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

Butter

Eggplant absorbs oil like a sponge. No matter how many lei, everything is not enough. Therefore, it is best to cook them in the oven, on the grill or fry in non-stick pans and use a minimum of oil. Eggplants pre-baked in the oven are very often placed in caviar. They will then need less oil.

Eggplants are often sliced and fried. To put a small barrier between the butter and eggplants, you can roll them in salted flour.

What will pair with

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

Three easy and quick recipes

Grilled eggplant

3 eggplant

½ tsp salt

1 tbsp vegetable oil

Step 1. Wash the eggplant and cut across, slightly obliquely, to get larger circles, 7-10 mm thick.

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

Step 3 Serve with garlic sauce.

Eggplant caviar with zucchini

2 onions

3 tomatoes

2 small zucchini

4 medium eggplants

1 carrot

½ head of garlic (or to taste)

2 tbsp vegetable oil

Salt and pepper

some cilantro

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

Step 2. Add grated zucchini.

Step 3 Eggplant cut into small cubes and stew separately with a spoonful of vegetable oil. Then add chopped tomatoes to them.

Step 4 Add soft eggplants to the fry. Finely chop the garlic and add to the vegetables as well.

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

eggplant with cheese

4 eggplant

150 g grated cheese

2 tbsp sour cream

A little mustard or green adjika

Step 1. Slice the eggplant into 1 cm thick slices.

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

Step 3 Grease a baking sheet with oil, put eggplant, sour cream on top and sprinkle with cheese

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

It is believed that eggplant, due to the potassium they contain, has a beneficial effect on the functioning of the heart and normalizes the water-salt metabolism of the body. It is not without reason that in the East they are called vegetables of longevity and are recommended to be eaten regularly by older people. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. What you need if you follow the figure.

But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.

Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
To prevent the flesh from turning black, cook the eggplant over high heat.
If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.

Moussaka

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This is a traditional dish of eggplant and minced meat for the Balkans and the Middle East. Delicious and very satisfying.

Ingredients:

800 g eggplant;
800 g minced lamb or beef;
300 g of tomatoes;
1 onion;
50 g of hard cheese;
180 g of dry white wine;
olive oil for frying;
salt and pepper to taste.

For sauce:

500 ml milk ;
40 g butter;
30 g flour;
200 g of hard cheese;
2 eggs;
salt and nutmeg to taste.

Cooking

Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. In parallel, heat the milk a little (do not boil!). In order for the sauce to turn out without lumps, the milk and the mixture of butter and flour should be about the same temperature. Milk, stirring constantly, pour into the pan to the butter and flour. Salt, add nutmeg. Bring to a boil and then add the grated cheese. We continue to cook, not forgetting to stir until the cheese is melted. Then we remove from the fire. While the mixture is cooling, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.

Onions for moussaka should be cut into half rings, peeled from tomatoes and chopped into cubes. Eggplant cut into thin oblong slices (do not forget to soak them in salted water!) And fry in olive oil on both sides. After frying, they should be laid out on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onion and minced meat and cook until the liquid has evaporated. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assemble the moussaka: put the eggplant and minced meat in layers in a baking dish so that the eggplant is on top. Pour sauce over everything and sprinkle with grated cheese. We send it to the oven, heated to 180 ° C, for 30-40 minutes.

caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

800 g eggplant;
150 g olives;
90 g capers;
140 g of onions;
50 g of sugar;
400 ml of tomato paste;
80 ml of wine white vinegar;
olive oil for frying;
basil, salt and pepper to taste.

Cooking

Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then we add capers there (recall that they can be pickled cucumbers), olives, wine vinegar and a little bit of olive oil. Simmer all this for about five minutes, after which we add the fried eggplant and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.

lasagna

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This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

800 g eggplant;
500 g minced beef;
500 g thick tomato paste;
100 g mozzarella;
100 g parmesan;
100 g breadcrumbs;
2 eggs;
2 tablespoons of water;

Cooking

We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a baking sheet greased with olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.

At this time, fry the minced meat in olive oil (if desired, it can be salted and peppered). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Put a part of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and put the eggplants on top again. If the shape is small and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send it to the oven (200 ° C) for 10-15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.

Ingredients:

800 g eggplant;
500 g spaghetti;
400 g of tomatoes;
4 cloves of garlic;
olive oil;
basil;
salt and pepper to taste.

Cooking

For this recipe, eggplant must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplant is baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skin from them.

Finely chop the garlic and fry in hot olive oil for two minutes. Then add the diced tomatoes. Simmer until almost all of the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti on the table. The dish can be sprinkled with chopped basil.

cutlets

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Ingredients:

3 small eggplants;
400 g fillet of chum salmon or other sea fish of your choice;
100 g of hard cheese;
100 g butter;
2 tomatoes;
1 onion;
salt and herbs to taste.

Cooking

We cut off the stalks of the eggplants and cut the eggplants lengthwise to make “boats” (3 eggplants = 6 boats). Do not remove the skin - it will retain the shape of vegetables and the appearance of the dish. We cut the fish and tomatoes into small cubes, if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Put the eggplant boats on a baking sheet, greased with oil. Inside each of them we put fish, tomatoes, onions and a little bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. We send the eggplants to a well-heated oven for 30-50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.

Ingredients:

1 large eggplant;
1 purple onion;
1 avocado;
1 lemon;
rapeseed and olive oil;
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
oregano and parsley;
salt and black ground pepper to taste.

Cooking

Cut the eggplant into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Spray these vegetables with rapeseed oil and until soft. When the eggplant and onion have cooled down a bit, cut them, as well as the peeled avocado into large cubes.

Prepare the dressing in a separate bowl. Combine red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then season the salad with it. Salt, pepper, decorate with lemon slices and parsley sprigs.

Sticks in batter

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This is a light summer snack. Eggplant cooked according to this recipe is low-fat, tender on the inside and with a crispy cheese crust on the outside.

Ingredients:

500 g eggplant;
150 g of hard cheese;
1 egg;
100 g breadcrumbs;
3-4 cloves of garlic;
olive oil;
salt, ground black pepper, paprika and turmeric to taste.

Cooking

We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. After drying the eggplant slices on a paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.

At this time, we rub the cheese and mix it with breadcrumbs. Whisk the egg in a separate bowl.

We put baking paper on a baking sheet and preheat the oven to 200 ° C. Dip each eggplant slice first in the egg and then in the cheese and breadcrumbs mixture and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - they are equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people just fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the easiest cooking option.

Ingredients:

500 g eggplant;
100 g cream cheese;
2-3 cloves of garlic;
olive oil for frying;
salt, pepper and herbs to taste.

Cooking

Cut off the tops of the eggplant and cut into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat with a paper towel. If you prefer roasted vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).

Turrets

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This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.

Ingredients:

400 g eggplant;
400 g of tomatoes;
300 g mozzarella;
3 tablespoons of olive oil;
balsamic vinegar;
salt, ground black pepper and basil to taste.

Cooking

Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” turrets: an eggplant circle, a tomato circle and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. We send all this to the oven (200 ° C) for 15–20 minutes.

Snack "Peacock Tail"

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Another bright eggplant appetizer. Thanks to the unusual "design", the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

500 g eggplant;
300 g of tomatoes;
200 g cucumbers;
200 g feta cheese;
half a can of olives;
3 tablespoons of sour cream;
2-3 cloves of garlic;
olive oil;
Dill;
salt to taste.

Cooking

Cut the eggplant diagonally to make oval slices. Soak in salted water, rinse and dry. After that, lay out on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter are smaller in diameter than the former. Cut the pitted olives in half.

On a large oblong plate lay out the eggplant in the shape of a peacock's tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. Again, a little cheese with garlic, and at the end - half an olive. It should look like the eyes on a peacock's tail.

Heh

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Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent meal.

Ingredients:

1.5 kg of eggplant;
100 g paprika;
1 hot capsicum;
7-8 garlic cloves;
2 tablespoons of vegetable oil;
vinegar.

Cooking

We cut the eggplant into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika, and repeat the layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes from them can be continued for a long time. We encourage you to do so in the comments. Write if you like eggplant and share your signature recipes.

For some reason, many do not like eggplant very much, but in vain. From this vegetable you can cook various delicious dishes that can be used for everyday and holiday menus. The main thing is to strictly follow the recipe, then from this seemingly not very tasty vegetable you will get a completely satisfying and tasty treat. And what of the blue ones can be made, we will just consider in the most popular recipes.

Fried eggplant fast and tasty

With tomatoes and garlic

How everything will be prepared:

First, wash the eggplants in cool water;
Then we cut them into circles;
We put it in a cup, fill it with cold water, add salt. We leave to stand for some time in the water;
Next, make garlic sauce. Peel the peel from the garlic cloves, pass through the garlic;
Put mayonnaise in a small bowl, add garlic and stir;
Rinse the tomatoes in cool water;
Cut the tomatoes into thin circles;
Branches of greens need to be rinsed and thoroughly shaken off excess liquid;
Greens cut into thin pieces;
We take out the eggplants from the water, squeeze;
We put a brazier on the fire, add a little vegetable oil and heat it;
Place eggplant in hot oil and fry on both sides. Fry each side for 3 minutes;
We spread the fried vegetables on a large flat plate;
Lubricate everything with garlic sauce;
Next, lay out the circles of tomato;
At the end, sprinkle everything with herbs.

"Like Mushrooms"

For cooking we need:

4 eggplants;
two chicken eggs;
onions - 2 pieces;
1 small spoon of seasoning;
vegetable oil;
some mayonnaise;
some green onions.

You need to cook for about 1 hour, calorie content - 145 kcal.

How to do:

Eggplant must be peeled;
Cut the peeled vegetables into cubes and transfer them to a cup;
Crack the eggs and beat well until smooth.
Next, pour the beaten eggs to the eggplant, mix and leave to stand for an hour. During this period, it is necessary to stir the vegetables constantly;
We put a frying pan on the fire, pour vegetable oil and lay out the eggplants with the egg;
Fry the vegetables, while mixing everything;
Next, remove the skin from the onion, cut the heads into small cubes;
We fall asleep onion to eggplant, mix everything and continue to fry;
After the vegetables are well fried, seasoning should be added to them, stir;
We leave to prepare to the end;
We put the prepared vegetables on a plate and put on the table.

Braised eggplant

For cooking, prepare the following ingredients:

eggplant - 400 grams;
200 grams of onion;
two sweet peppers;
tomato - 2 pieces;
two carrot roots;
half a glass of clean water;
parsley, dill - 5-6 branches;
salt to your taste;
ground pepper optional.

Cooking is not too long, only 60 minutes, calorie content - 149 kcal.

Let's start cooking:

Rinse eggplant well with warm water. We cut vegetables in the form of straws or small squares;
We spread the pieces of vegetable in a bowl, sprinkle with moths and leave to stand for half an hour;
Remove the peel from the bulbs, cut into small squares;
Carrots must be washed, cut into thin strips or grated with large teeth;
We put a container for frying on the fire, pour a little vegetable oil;
Pour the chopped onion into the hot oil, fry for 2-3 minutes;
Next, we fall asleep carrots and leave to fry over moderate heat;
We spread the pieces of eggplant in a colander and squeeze out all the liquid;
We put the vegetables in a container with onions and carrots, mix everything and leave to fry;
Rinse the tomatoes, cut into cubes;
We clean the sweet pepper from seeds, cut into strips;
We spread the tomatoes, peppers in a container with the rest of the components;
Pour water, season with salt, ground pepper and leave to stew;
Rinse the branches of greenery, shake off and chop into small pieces;
If you wish, you can add a couple of cloves of garlic, they should be peeled and passed through the garlic;
After 15 minutes, turn off the vegetables, sprinkle with herbs and add garlic.

How to cook blue ones in the oven

We will prepare from the following ingredients:

3 medium eggplants;
tomatoes - 5 pieces;
a little sour cream;
200 grams of champignons;
a slice of hard cheese;
spices to your taste;
vegetable oil.

How much will we cook? Cooking is very short - only 60 minutes, calorie content - 138 kcal.

How will we cook:

Recipe for eggplant with meat

What components do we need:

beef meat, tenderloin - 500 grams;
eggplant - 2 pieces;
a glass of water or broth;
one bulb;
one carrot;
one sweet pepper;
one tomato;
parsley - 6-7 branches;
salt to your taste;
seasoning mix.

Cooking will take us about 2 hours, calorie content - 220 kcal.

What the cooking will look like:

The meat must be thoroughly rinsed with cold water;
Then we wipe the piece, cut off the films, veins and cartilage;
Cut the beef into small pieces;
We put a container for frying on the fire, add vegetable oil, heat it up;
We put beef slices in hot oil and fry over low heat, periodically mix everything;
We clean the onion head and cut into cubes;
We rinse the carrots, peel the skin from its surface and chop into small pieces - straws or halves of circles;
We fall asleep vegetables to the meat, stir and fry for another 5 minutes;
Next, pour in a glass of water or broth;
Cover with a lid, lower the heat and simmer for about 1 hour over low heat;
In the meantime, wash the eggplants, cut them into halves of circles;
We put the eggplant in a cup, fill it with water, add salt;
We leave to stand for 20 minutes;
After that, we take out the vegetables, we get rid of excess water;
Fry in a dry Teflon-coated pan;
Fried eggplant, thus, better retain their shape in the finished dish;
We clean the sweet pepper from seeds, rinse and cut into strips;
We fall asleep pepper to vegetables and meat, add salt and spices;
We spread the eggplant, mix;
We simmer everything for 5 minutes;
We rinse the greens, shake well from excess moisture;
We chop the greens into small pieces and put them on meat and vegetables;
Simmer for another 5 minutes and remove from heat.

Braised zucchini with eggplant and tomatoes

Constituent components:

4 eggplants;
2 zucchini;
4 tomatoes;
2 sweet peppers;
300 grams of onion;
garlic - a small head;
fresh parsley - 6 pieces;
3 branches of celery;
a pinch of black pepper;
a mixture of provencal herbs;
salt to your taste;
vegetable oil.

We will spend about an hour and a half on cooking, calorie content - 153 kcal.

We will prepare like this:

Eggplants are washed from dirt, dust and cut into cubes;
We wash the zucchini from dirt, cut and clean the seeds. Cut into cubes;
Sprinkle all pieces of vegetables with salt and soak for 30 minutes;
Sweet pepper cut into several parts and cleaned from seeds;
Cut the pepper into strips;
Remove the skin from the bulbs, cut into half rings;
Remove the peel from the garlic cloves and chop into small pieces;
Rinse the greens and chop into small pieces;
Pour oil into a frying pan and place on fire;
We spread the onion half rings and fry for 5 minutes;
Squeeze eggplant and zucchini from excess moisture;
We spread the vegetables in the oil to the onion and fry;
After that, pour slices of sweet pepper;
Rinse the tomatoes, cut into cubes or grind in a blender;
We spread the tomatoes to the vegetables, add a little water, add salt, add seasonings;
Reduce the heat and simmer everything for 40-50 minutes;
10 minutes before the ends, spread the garlic greens;
We simmer everything until cooked and remove from heat.

Recipes for delicious eggplant dishes in a slow cooker

With tomatoes

Constituent components:

3 eggplants;
4 medium tomatoes;
3 garlic cloves;
a slice of cheese per 150 grams;
onion - 1 piece;
some salt;
spices as desired;
vegetable oil.

Everything is prepared for at least 1 hour, calorie content - 138 kcal.

We will prepare according to the following rules:

We wash the eggplant, cut into small cubes;
We spread the vegetables in a cup, cover with salt and pour water. We leave to stand for about 15-20 minutes;
Remove the husk from the onion and cut into half rings;
Rinse the tomatoes, cut into circles, then cut the circles into two parts;
Spray the container of the multicooker a little with vegetable oil;
We put in the form of a layer on the bottom of the onion half ring;
On top of the onion lay out the third part of the eggplant;
After that, put half the tomatoes;
We clean the garlic cloves and pass through the garlic;
We spread a little garlic on top of the tomatoes, sprinkle with salt and spices;
After that, repeat all the layers again and also season with salt, spices and garlic;
At the end we finish with a small layer of grated cheese;
We set the "Baking" mode and leave to cook for about 40-45 minutes;
Ready vegetables can be decorated with chopped herbs.

with pepper

Cooking Ingredients:

half a kilogram of eggplant;
sweet pepper - 2-3 pieces;
large tomatoes - 3 pieces;
onion - 1 piece;
garlic - 2 cloves;
vegetable oil;
salt;
seasonings of your choice.

We will cook for about 75 minutes, calorie content - 125 kcal.

Let's start cooking:

Rinse the eggplant, cut into not very thin circles;
We wash the pepper, cut the stalk along with the seeds;
Cut the pepper into thin rings;
We wash the tomatoes. They should be doused with boiling water and peeled;
Cut the pulp of tomatoes into quarters;
Pour a little vegetable oil into the multicooker container;
Select the "Baking" mode, lay out all the vegetables;
We leave everything to stew for 1 hour;
We rinse the greens, chop finely;
We clean the onion, cut into small cubes;
We clean the garlic and push through the garlic;
15 minutes before the end of cooking, spread the onion, garlic and herbs;
Put the prepared vegetables on plates and serve.

Eggplants can be used to make almost any meal. They can be stewed, fried, baked. In addition, they go well with other vegetables. Delicious and nutritious, they are obtained along with meat. Therefore, do not forget about this healthy vegetable, because so many delicious dishes can be made from it.