Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. Of these, you can cook in a pan as simple snacks, light salads and chic dishes.

The best eggplant recipes with tomatoes cooked in a pan

One of the dishes that are not difficult to prepare are blue ones, fried with tomatoes, in various variations. But in order for the food to turn out tasty, have a beautiful look and a fragrant smell, you need to choose and clean the vegetable correctly. Here are some tips:

• For frying, choose young representatives of the culture.
• To prevent the vegetable from being bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has elapsed, the eggplant must be squeezed out.
• Young blue ones do not need to be peeled.
• Do not use eggplant for cooking, the fruit or stalk of which is covered with brown spots.
• Scald the overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
• To remove excess fat from, blot the finished pieces with a paper towel.
• Eggplant tends to absorb fat, low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much cost and time. Serve it appropriate to any feast. From the products you will need:

• small eggplants - 5 pcs.;
• tomatoes - 2 pcs.;
• mayonnaise - 100 g;
• sunflower oil - 100 ml;
• garlic cloves - 4 pcs.;
• greens - to taste.

Cooking method:

1. Cut the eggplant into small thin rings, place them in a bowl of salted water, wait 10 minutes.
2. While the blue ones are soaking, we start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting slurry with mayonnaise.
3. We cut the tomatoes into rings.
4. Finely chop the herbs with a knife.
5. We take out the eggplants from the water, dry them with a paper towel.
6. Pour oil into a frying pan, heat up and lightly fry the little blue ones (until a ruddy crust is obtained).
7. Put the prepared vegetables on a baking sheet or a large dish. Spread generously with garlic sauce on top, cover with tomato. Then again cover with gravy and close with a circle of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

They will become a worthy decoration of the festive table. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare food, take:

• little blue ones - 2 pcs.;
• Mozzarella cheese - 200 g;
• garlic - 5-6 cloves;
• low-fat mayonnaise or sour cream - 300 g;
• sunflower oil - 100g;
• tomatoes - 3-4 pcs.;
• salt, pepper - to taste.

Cooking method:

1. For the dish, we will use unripe eggplant. We cut the fruits with a sharp knife into thin plates (up to 0.5 cm). To remove bitterness, soak blue ones in salt water for 15 minutes.
2. After the time has passed, we take out the eggplants, dry them.
3. Lightly grease the pan with vegetable oil, heat up, fry the eggplant plates on both sides.
4. Finely chop the cheese, squeeze the garlic in the garlic press, add the mayonnaise. We mix everything well.
5. Cut the tomatoes into small pieces.
6. Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato in the reconciliation.
7. We twist the fried eggplant, cheese and tomato into a roll.
8. To prepare such a dish in the winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin plates, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese style with spicy sauce

Chinese cuisine has a variety of tastes, you will find spicy, sour, spicy, sweet notes in it. Eggplants in Chinese are considered a classic dish of the Celestial Empire. They are served to the table, both cold and hot. For cooking, the following ingredients are needed:

• large eggplants - 2 pcs.;
• olive or sunflower oil - by eye;
• starch - 2 tbsp. l.;

For the Xuan Sauce you will need:

• ginger root (a small piece up to 3 cm long) - 1 pc.;
• sesame seeds - 2 tsp;
• rice vinegar - 2 tsp;
• star anise (asterisk) - 1 pc.;
• garlic - 4 cloves;
• sugar - 1 tbsp. l.;
• soy sauce - 200 mg;
• cinnamon - half a stick;
• sesame oil - half tsp

Cooking method step by step:

1. Peeled eggplant cut into thick strips. Soak the little blue bars in salt water, after 15 minutes put them on a paper towel. Let them dry out a bit.
2. In Chinese cuisine, it is customary to use starch instead of flour for batter, so dry eggplant squares are well rolled in starch.
3. Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
4. To remove excess fat, lay the finished eggplant on paper towels.
5. Cooking sauce "Xuan". To do this, three peeled ginger and garlic cloves on a fine grater.
6. Pour rice vinegar, soy sauce into a cast-iron cauldron or stewpan, add sugar, cinnamon, garlic, star anise, ginger.
7. Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
8. Cool the mixture a little, filter, add sesame oil.
9. Beat the whole mixture with a whisk, cool to room temperature.
10. Fry the sesame seeds in a frying pan without adding oil until a light golden color is formed.
11. Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
12. When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and pepper

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, they make preparations for the winter. There are many recipes for eggplant caviar, each housewife has her own cooking option. To make caviar, prepare:

• medium-sized zucchini - 2 pcs.;
• carrots - 3 pcs.;
• small eggplants - 2 pcs.;
• vegetable oil, salt, ground black pepper - by eye.
• Bulgarian red pepper - 6 pcs.;
• tomatoes - 6-7 pcs.;

Cooking method:

1. We remove the peel from all fruits except tomatoes and peppers.
2. Cut sweet peppers, zucchini, eggplant and tomatoes into small cubes.
3. Three carrots on a coarse grater, chop the onion into small squares.
4. Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
5. Then add eggplant, leave everything to stew under the lid for 10-12 minutes.
6. After - add the zucchini and simmer the vegetables under a closed lid for another half hour.
7. Remove the lid, simmer until the moisture evaporates from the caviar.
8. Add tomatoes and bell pepper, salt and pepper.
9. Simmer for 20 minutes.
10. Grind the finished game with a blender. Let simmer another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

And a nutritious meal. It is easily digestible and has a low calorie content. If you decide to arrange a fasting day for yourself, this recipe will come in handy. For cooking you will need:

• small tomatoes - 100 g;
• white cabbage - 300 g;
• onion - 1 pc.;
• eggplant - 3 pcs.;
• medium potatoes - 3-4 pieces;
• carrots - 2 pcs.;
• salt, vegetable oil - by eye.

Cooking method:

1. We peel potatoes and eggplants, cut them into large cubes.
2. Shred the cabbage into cubes (not straws).
3. Each vegetable must be individually fried in sunflower oil and folded in layers in a deep frying pan. We fry the cabbage first, then the potatoes, and lastly the eggplant.
4. Fry the onion with carrots, pour the tomatoes, grated on a fine grater, to them. We simmer everything for 10-15 minutes.
5. Pour the stew with the finished gruel.
6. Cover with a lid, let it simmer on low heat for another 40-60 minutes.

Hot appetizer “Teschin tongue” with fried onions

The spicy and tasty appetizer "Teschin language" is very popular in our country. It is quick and easy to prepare, looks beautiful on the dining table and culinary photos. For classic recipe you will need:

• onion - 2 pcs.;
• hot pepper (pod) - 1 pc.;
• garlic - 3-4 cloves;
• small young eggplants - 2 pcs.;
• tomatoes - 4-5 pcs.;
• salt - to taste.

Cooking method:

1. Cut the blue ones lengthwise into thin plates. Soak for half an hour in salt water.
2. Grind the tomatoes in a meat grinder or blender.
3. Fried eggplant slices in sunflower oil.
4. Then add finely chopped onion. We fry everything.
5. After 5 minutes, pour the chopped tomatoes there, let them stew a little.
6. 2-3 minutes before readiness, add finely chopped hot pepper, salt, chopped garlic.
7. Put the finished blue ones on a dish, pour hot sauce.

Canning salad "Spark" for the winter

Fans of spicy, spicy winter vegetable snacks will love the Ogonyok or Lecho salad. To prepare preservation for the winter, take:

• unripe eggplant - 2 kg;
• vinegar 9% - 100 ml;
• hot pepper (pod) - 2 pcs.;
• garlic - 150 g;
• red bell pepper - 4 pcs.;
• sunflower oil, salt - by eye.

Cooking method:

1. We cut the blue ones into rings (thickness up to 1 cm). Salt and wait 40-60 minutes.
2. Then fry eggplant in oil until soft.
3. Add garlic, peppers. We grind everything in a meat grinder.
4. Add vinegar to the resulting mixture.
5. Dip the fried eggplant rings into the slurry of garlic and pepper.
6. Pour a few tablespoons of pepper-garlic mass into jars (sterilization is not required), then fill with eggplant, sometimes add a mixture of pepper and garlic between the layers.
7. We put a waffle towel on the bottom of a deep pan, put the jars with the "Spark", pour hot water on the shoulders of cans, bring to a boil and boil for 8-10 minutes.
8. Then we roll up the jars, turn them over, wrap them with a towel.

Grilled vegetables

A good dietary summer or autumn option for a picnic is a vegetable platter. To bake eggplant and vegetables, cook:

• bell pepper - 3-4 pcs.;
• pumpkin - 0.5 kg;
• White mushroom- 200 g;
• balsamic vinegar - 2 tbsp. l.;
• salt, ground pepper - to taste;
• eggplant - 2 pcs.;
• olive oil - 2 tbsp. l.;
• green asparagus - 200-250 g;
• green onion - a bunch;
• garlic - 2-3 cloves;
• parsley, basil, cilantro, rosemary leaves - 20 g each;
• pesto.

Cooking method (step by step):

1. Cut pepper in half, remove seeds.
2. Cut the remaining vegetables into rings or slices.
3. All salt, pepper, grease with oil, put on the grill
4. Lightly brown the vegetables and remove from the grill onto a baking sheet.
5. Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, minced garlic, parsley, cilantro, basil and rosemary.

Pasta with sauce

Can you guess the riddle? Berry in botany, vegetable in cooking. That's right - His Majesty eggplant! “A purple pear that is boiled, stewed, fried, dried. And they eat in winter and summer, everyone - both adults and children.

What can be added to the wonderful nursery rhymes that express both the national adoration of the product and its versatility? Only the most delicious recipes eggplant, which will be the best compliments to an unusual vegetable. Therefore, we will further describe how to cook eggplant in the oven, eggplant in a pan quickly and tasty. Simple recipes for everyone.

Recipes will confirm that you can cook little blue ones tasty and fast, or you can dream up, prepare and create a real culinary masterpiece. That he is friends with almost all products, and he is welcomed by the barbecue, and the grill, and the oven, and an ordinary frying pan. That it can be completely different, both gentle and scorchingly sharp.

Let's make sure in practice that the eggplant is not only “beautiful in itself, but also healthier than porridge twice."

To quickly organize an excellent snack of blue ones, you need to know which foods they go best with. This is, first of all, garlic and all kinds of cheeses. Without much hassle, this trio will perfectly fulfill its mission, helping out the hostess at the right time.

For a simple meal, we need

• Two or three eggplants
• A couple of garlic cloves (adjust the amount to taste)
• Mayonnaise 100 gr.
• Any cheese from 50 to 100 grams (what is in the house - hard, processed)
• Flour 150 gr
• Vegetable oil 150 gr
• dill greens
• A few lettuce leaves
• Spices in the form of salt and ground pepper.

Nowadays, blue ones are sold in varieties that are not particularly bitter. So if you are confident in your vegetables, you do not need to do any special manipulations with them, just chop and salt. But let's imagine, just in case, that we need to remove bitterness from a vegetable. To do this, wash it, cut it into circles (thickness 3-5 mm), add salt, set aside for 20-30 minutes. Then rinse off the salt, and dry the semi-finished product with a paper towel.

Let's start cooking

1. Let's prepare the sauce. To do this, mix mayonnaise with garlic passed through a press.
2. Finely chopped dill
3. Add chopped greens to the mayonnaise-garlic mixture, salt, pepper, mix. Be sure to taste it. Spicy zest is ready
4. Roll the blue ones in flour, fry on both sides until golden brown
5. Place on a plate lined with paper towels to remove excess oil.
6. We rub the cheese on a grater with straws, or crumbs. We will crush the blue ones with them. So appearance dishes depends on your desire and imagination
7. Beautifully lay out the cooled product. We cover a flat plate with lettuce leaves, put a ball of eggplant circles on top. We smear each with sauce, sprinkle with cheese on top. If there are more blue ones than one ball, stack them in layers
8. Before serving, it is advisable to brew for min. 30-40. Then the little blue ones will be saturated with sauce and will be much more interesting.

Simple, fast and exceptionally delicious. I just want to add that you can improvise with the sauce. Eggplant with tomatoes and garlic is a great company. So instead of mayonnaise, you can use grated tomato seasoned with garlic.

Recipe for eggplant baked in the oven with tomato and cheese

Eggplant baked in the oven is generally a miracle. And seasoned with tomatoes, garlic and cheese - doubly so. An amazing dish with a toasty crust and a maddening aroma. Beautiful and delicious, always the first to be scattered from the table.

Prepare a set of products

• two big blue ones
• Four to five tomatoes
• garlic clove
• Two st. l. sour cream (mayonnaise)
• Fifty - seventy gr. hard cheese
• Pepper and salt
• One hundred gr. vegetable oil.

Step by step cooking

1. Eggplant cut into wide strips 3-5 mm thick
2. Salt, stand for half an hour, wash the salt, remove moisture with a paper towel
3. Fry in a frying pan with oil on both sides
4. Line a baking sheet or baking sheet with foil
5. Put on the foil strips of blue
6. Now you need to make a refill. Pass the garlic through a press, mix with sour cream or mayonnaise. Salt, pepper, mix. Don't forget to taste
7. Then you need to lubricate each strip with dressing
8. Wash the tomatoes, remove moisture, cut into circles
9. Grate cheese on a fine grater
10. Put tomatoes on eggplant and sprinkle with cheese
11. You can send it to the oven preheated to 180 degrees for 15 - 20 minutes.

It is impossible to describe, you just need to cook and try! By the way, you can cut the eggplant not only into strips, but also into circles. In certain circumstances, it may even be more convenient. At a picnic, for example.

Korean Eggplant Recipe

What does not leave anyone indifferent is Korean eggplant. Amazing salad - fragrant, beautiful, spicy, rich in taste. Let's not sing odes to him, it's better to start cooking right away. Just keep in mind that the salad should be infused for a day.

For a spicy snack, we need

• four eggplant
• two or three tomatoes
• Two bell peppers
• two carrots
• Bulb
• Four cloves of garlic
• Ground peppers - black and red
• parsley
• Two tsp. ground coriander
• Two st. l. apple cider vinegar (you can substitute the same amount of lemon juice)
• Four st. l. vegetable oil
• Two tsp. sesame
• teaspoon honey or sugar
• Two st. l. soy sauce
• Salt.

Cooking

1. Wash the eggplant thoroughly, cut into oblong sticks about two centimeters thick
2. Salt, set aside for 30 minutes
3. We don't waste this time. We clean the onion, cut it into half rings
4. We wash the greens, finely chop
5. Pass the garlic through a press
6. We clean the carrot, rub it with straws. We use a Korean carrot grater for this. If there is none, you can use an ordinary large one, just rub in one direction - from top to bottom
7. Peel the peppers, cut into strips
8. The tomato is also cut into strips
9. Now you can wash the blue ones, dry
10. Fry in a hot frying pan with oil for 7-10 minutes. Don't forget to mix
11. Transfer to a bowl, chill
12. Add to them the rest of the vegetables, honey and all seasonings. Mix
13. Pour in the vinegar and soy sauce. Mix
14. Lettuce should be refrigerated overnight.

All the ingredients will combine into a single whole, complement each other. And then you can try and admire. Bon Appetit!

The original recipe for eggplant rolls

Eggplant has gained particular fame in the preparation of snack dishes. Here, perhaps, he has no equal. And eggplant rolls are the most popular snack. For any occasion, as they say, for all times and peoples.

Today we will prepare original rolls. You will pleasantly surprise your family and guests.

For this we will prepare

• Two or three eggplants
• Soft fat cottage cheese 200 gr
• Two garlic cloves
• Mayonnaise 50 -70 gr
• A handful of walnuts
• Vegetable oil 150-200 gr
• dill greens

1. Blue ones need to be cut into wide strips along. Stick to 3-5mm thickness
2. Salt, set aside for half an hour
3. The salt then needs to be washed off and the slices dried.
4. Fry in a frying pan with oil on both sides.
5. Remove excess oil with a paper towel
6. Cottage cheese must be rubbed through a sieve or mashed with a fork
7. Chop greens and nuts
8. Combine everything together - cottage cheese, nuts, mayonnaise and greens
9. Add minced garlic
10. Stir, salt, taste
11. Spread the mass of each slice, roll into a roll.

Here we have such a wonderful culinary product, with a Caucasian touch. The role of the filling can be perfectly performed by soft curd cheese. Perhaps the addition of hard cheese grated on a fine grater. A variety of cheeses will only improve the end result.

Oven baked eggplant caviar recipe

I simply urge you to cook such a spicy caviar. Lots of greens, baked vegetables - lovely. And under the kebabs how good it is, you can’t convey! The zest is given to it by cilantro, be sure to use it.

Products

• Two or three eggplants
• Two sweet peppers (if there are red ones - great)
• bitter peppercorn
• Two tomatoes
• Green cilantro, dill and parsley
• Onion one (not baked, cut raw)
• Two - three tbsp. l. vegetable oil
• Salt and ground black pepper.

To work, you will need a baking sheet, foil, two plastic bags

Step by step cooking

1. Wash vegetables and pat dry with paper towels
2. Build foil boats for each type of vegetable. Just lay the blue ones on a piece of foil, for example, and bend the edges. This is necessary so that the juice does not flow out.
3. Put the resulting 4 boats on a baking sheet - with blue, with sweet pepper, with bitter pepper, with tomatoes
4. Send the baking sheet to a preheated oven (180 degrees)
5. Bake until the vegetables are soft, this can be checked with a toothpick. They should be easy to pierce
6. While the baking process is in progress, you can wash and finely chop the greens
7. Peel the onion, cut into small pieces
8. Remove cooked vegetables
9. Place peppers in plastic bags - this will help to quickly peel
10. Let the rest of the vegetables cool.
11. Peel blue ones, finely chop, put in a bowl
12. Also free the tomatoes from the skin and finely chop, send to the eggplants
13. Peel the cooled peppers from the skin, seeds, cut into small pieces, add to the total mass
14. Send greens and onions here
15. Add oil, salt, pepper, mix.

Caviar is ready. She is fragrant with aromas and asks for a barbecue. You can still wrap it in thin pita bread, it will also be good.

Recipe for eggplant salad with grilled vegetables

The eggplant story is not complete without a brazier. Charcoal grilled eggplant is a chic thing. In combination with other vegetables, a magnificent, refined salad is obtained. And yet very simple. On a picnic this is a real find.

If we talk about other components of the salad, then we can say this - which ones are available. The more varied the better. Vegetables are grilled. Measure their number with your inventory.

I will give an approximate set of products, we will consider it a classic

• Eggplant
• A tomato
• Sweet pepper
• Bulb
• Parsley
• Olive oil - 3-4 tbsp.

Getting to the mystery of preparation

1. Wash vegetables, remove moisture with a paper towel
2. Cut blue into strips 3-5 mm thick
3. Peel the pepper, divide into four parts in length (more can be, depending on the size)
4. Cut the tomatoes into slices (no need to cut very thinly)
5. The onion is also sliced
6. Lay the vegetables on the grid, bake on coals until soft.
7. Transfer to a large dish, drizzle with olive oil, add salt, mix very gently
8. Decorate with greenery on top.

Delicious! Be sure to try and join the haute cuisine in your backyard.

In addition to excellent taste, eggplants are famous for their exceptional health benefits. So let's hurry to get better in a pleasant way.

In recipes, eggplant goes well with other vegetables. This allows you to cook from them (eggplant) vegetable snacks, stews, casseroles and salads. In addition, excellent eggplant recipes for marinating, salting and drying.

In the section "Eggplant Recipes" 118 recipes

Baked eggplant with soft cheese and tomatoes

Baked eggplant with soft cheese and tomatoes is a win-win combination of vegetables with sour-milk products. The recipe for making a hot appetizer is very simple, and you don't have to go shopping for dozens of ingredients for a long time. Product List...

Oven baked eggplant with mozzarella

The recipe for a hot eggplant appetizer with mozzarella cheese is simple. The dish can be prepared and served, even if you only have 60 minutes left before the guests arrive. The main thing is to quickly cut the eggplant into slices and lightly bake in the oven, pre...

Appetizer of baked eggplants in sweet and sour marinade

An appetizer of baked eggplants in a sweet and sour marinade prepared according to this recipe can be served with any side dish, meat dishes and even scrambled eggs. Due to the fact that vinegar is included in the marinade, eggplants are stored in the refrigerator for 7-10 days, ...

Eggplants for the winter in Georgian in tomato sauce

Of the many canned vegetables, this Georgian eggplant recipe for the winter is distinguished by a spicy aroma of spices, spicy garlic filling with tomato and herbs. Eggplant blank can be eaten immediately on the day of preparation or stocked up for the winter. By...

Salted eggplant stuffed

Recipe stuffed with salted eggplant, which can be served on the table after a week of salting. If you prepare salted eggplants for the winter, then you need to drain the brine, boil it, you can add a little vinegar. After that, lay the eggplant in a pro...

Grilled eggplant

Having a lattice and diversifies the assortment of shish kebabs. A very simple vegetable kebab recipe that does not require skewers. It is enough to spread the eggplant sliced ​​\u200b\u200bon the grill and hold it over the coals for several minutes. The eggplant is getting ready...

Eggplant stuffed with pasta

The recipe for eggplant stuffed with pasta is an unusual, tasty and quite satisfying option for cooking a seasonal vegetable. Eggplants are often stuffed with meat, mushrooms or some vegetables. Such a recipe with pasta is rare, so in this ...

Eggplant appetizer with tomatoes and garlic

There are times when you need to prepare a quick and tasty snack, which, well, simply must be enjoyed by all guests. The eggplant appetizer recipe with tomatoes and garlic will definitely help. It turns out fragrant and juicy, perfectly suited to the main ...

vegetable kebab

Vegetable kebab is not an alternative to meat, but a great addition. Vegetables for barbecue can be any, but consider their density so that they can be baked on the grill at the same time. In this recipe, the kebab is assembled from assorted eggplants, zucchini and other...

Eggplants with minced meat in batter

It is most convenient to cook eggplant in batter with minced meat during the ripening season of vegetables. The recipe is quite simple, and in the finished dish the taste of eggplant was revealed in a new way. By the way, a similar eggplant dish with minced meat is in Chinese cuisine. Of those listed in the...

Eggplant fried with satsivi sauce

The recipe for a fried eggplant appetizer with satsivi sauce is one of the most famous Georgian cuisine recipes. The sauce is made from walnuts, crushed together with garlic and spices. Eggplants according to this recipe are also suitable for festive table, because their m...

Ajapsandal - Georgian vegetable stew

At first glance, the recipe for ajapsandal (aka ajapsandali) is no different from vegetable stew. It seems nothing special, but tasty, spicy, with a twist. Moreover, you can serve ajapsandal immediately, hot, but the next day, when the stew is infused, nama ...

Eggplant cutlets

The recipe for eggplant cutlets is not the fastest. But ruddy vegetable cutlets, which are obtained if you follow the instructions, are worth it. Eggplants are first baked in the oven, then finely chopped, mixed with the rest of the ingredients to make a vegetable ...

Eggplant casserole with meatballs

Eggplant casserole with cutlets is a two-in-one recipe, because meat cutlets and a vegetable side dish are cooked at the same time in the form put in the oven. Minced meat for cutlets choose to your liking. I had a mixed (pork with beef...

Vegetable stew with eggplant and chicken stomachs

Vegetable stew with eggplant and chicken stomachs It turns out especially tasty in the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is very simple. And you can make it even easier: boil the ku...

Eggplant rolls with feta cheese

Eggplant rolls with feta cheese are a simple but spectacular appetizer that will rightfully become a favorite this fall. Instead of feta cheese, you can use mozzarella or any other young cheese. And to spice up the dish, try adding a little...

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 a festive feast and everyday life.

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 like our simple recipes from eggplant. Choose to taste!

snack rolls

Ingredients:
eggplant,
soft fat cottage cheese,
garlic,
walnuts,
greenery,
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,
greenery,
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 melted 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 - to 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 the finished salad stand for 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 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 chicken breast 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. Sprinkle the finished dish 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 with 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 slices. 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 peppers on it in layers and pour everything with 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 in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green peas. 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 add chopped walnuts, eggplant fried with onions to the finished dough 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!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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 tasty dish from eggplant, they must first be bought. 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.