Recipe for eggplant with cheese and garlic. Fried eggplants with tomatoes and cheese

There are a lot of recipes for cooking eggplants. Eggplants go perfectly with various vegetables, meats, and also cheese.

Let's look at ways to prepare eggplants with cheese in the oven, t Because with this processing, less flavor properties are lost, and the eggplants retain their shape. So, we offer you the most delicious and successful recipes.

So, let's look at the classic preparation of this dish with a very interesting name.

Eggplant with cheese - “Mother-in-law’s tongue with cheese”

To prepare "Mother-in-law's tongue with cheese" you will need

2 pcs. medium sized eggplant
100 g hard cheese
100 g chopped walnuts
100 ml vegetable oil
1\2 tsp. salt
50 g parsley

Recipe for “Mother-in-law’s tongue with cheese”

Rinse the vegetables well, trim the stems and cut them lengthwise into 0.8 cm slices. Brush the resulting plates with salt and let stand for half an hour. Then, rinse the eggplants under cold water and sauté in preheated oil.
Then, place a slice of cheese on each eggplant, sprinkle it with nut crumbs and wrap it in a tight roll. To prevent it from falling apart, secure it with an ordinary toothpick.
Cover the pan with food foil and place the “tongues” on it. Send for 5 minutes. into the oven, preheated to 200 degrees. When serving, garnish the dish with parsley.

Eggplants with cheese - “Stuffed cheese eggplants”

To prepare “Cheese Stuffed Eggplants” you will need

300 g eggplants
2 pcs. chicken eggs
50 g cheese
30 g butter
1\2 tsp. salt

Recipe for Stuffed Eggplants with Cheese

Wash the eggplants well and cut off the stems, then cut the vegetables in half lengthwise. Carefully remove the seeds and let the vegetables boil briefly in salted water.
Meanwhile, start preparing the filling. To do this, boil the eggs and chop them finely. Grind the cheese using a grater and add to the eggs. Season the resulting filling with oil.
Now stuff the eggplants and place them on a baking sheet that has been pre-treated with oil. Place in the oven for 5 minutes at 200 degrees.

Eggplants with cheese - “Bulgarian eggplants with cheese and tomatoes”

To prepare “Bulgarian eggplants with cheese and tomatoes” you will need

1 kg 200 g eggplants
200 g tomatoes
1 piece medium bulb
100 g butter
10 g wheat flour
2 cloves garlic
200 g cheese
1\2 tsp. salt
table vinegar
50 g of any greens

Recipe for “Bulgarian eggplants with cheese and tomatoes”

Peel the eggplants and finely chop them, sauté a little. Peel and sauté the onion, after finely chopping it. Cut the tomatoes into thin half rings. Mix all the vegetables together.
Pour flour into the mixture, add salt and pepper, as well as chopped garlic clove. Mix everything well. Crush the second clove of garlic and add a little vinegar to it. Let it brew.
Then, pour this marinade into the vegetable mixture. Place the entire mixture in a baking dish. Grind the cheese using a grater and sprinkle it over the vegetable mixture. Finely chop the greens and do with it the same as with the cheese. Leave the resulting mass for 20 minutes. into a preheated oven.

"Eggplant with cheese and tomato sauce"

To prepare “Eggplant with cheese and tomato sauce” you will need

6 pcs. medium sized eggplant
800 g tomatoes
2 cloves garlic
20 g parsley
300 g hard cheese
1\2 tsp. salt
1\4 tsp. freshly ground black pepper
100 ml vegetable oil

Recipe for “Eggplant with cheese and tomato sauce”

Peel the eggplants, cut them into 0.5 cm slices. Place them in a bowl, add salt and let it brew a little. Then, get rid of the secreted juice using a paper napkin.
In a preheated frying pan, sauté the eggplants a little, then place them on a plate to drain off excess fat. Cut the garlic into 4 pieces and fry, then remove it from the oil. And in its place place peeled and chopped tomatoes.
Finely chop the parsley and add to the tomato mass, add salt and pepper. Place half of the pasta on a baking sheet, top with eggplant, top with half of the shredded cheese, then again with tomato and cheese. Bake in the oven until the cheese melts.

Eggplant with tomatoes and cheese is a real summer dish, because these delicious vegetables appear at an affordable price only at the beginning of summer. The most common eggplant dishes are caviar or simply circles fried in oil, greased with mayonnaise (sour cream) and garlic before serving. But you can modify the second option somewhat, making the dish more original and even festive.

List of ingredients:

1 large eggplant,
2 tomatoes
100 g cheese,
70 sour cream,
4 cloves of garlic,
1 tsp. salt,
8-10 sprigs of greenery.

Preparation

1. The eggplant needs to be washed and trimmed along the edges. Then cut it into thin slices. There should be no damage or stains on the surface. It is advisable to use a young vegetable. Soak the slices in salted water for 20 minutes to remove the bitterness.

2. Wash the tomatoes and also cut into thin slices.

3. Pour frying oil into a preheated frying pan and fry the eggplant slices on both sides for 2-3 minutes over medium heat, do not forget to add salt.

4. Pour sour cream into a bowl, squeeze out a few peeled cloves of garlic. It’s better to use a special press, but you can also finely chop the garlic. Mix sour cream with garlic gruel, you can add spices if desired.

5. Spread each circle of fried eggplant with sour cream, but only after they have cooled slightly.

6. Place a tomato slice on each eggplant slice. If desired, the tomatoes can be salted.

7. Grate the hard cheese on a fine grater, add a few sprigs of herbs. The greens can be chopped as desired.

8. Sprinkle the eggplant and tomato composition with grated cheese and garnish with a sprig of herbs. Now the plate with the appetizer can be placed in the microwave for a couple of minutes or in an oven preheated to 180 degrees for 3-4 minutes (so that the cheese melts).

Description

Eggplant with cheese and garlic- This is an incredibly tasty, although quite high-calorie snack. You can include it in the everyday menu and in the menu for the holiday table. However, due to its high calorie content, you should not rely on it, although you can still treat yourself to it occasionally, especially since eggplants with cheese and garlic are prepared quite quickly.

You can find different interpretations of this dish, but most often it is prepared in the form of rolls. To do this, eggplants are cut into longitudinal slices, which are then fried in a frying pan. Then the cheese and garlic filling is wrapped in them. As you can see, everything is very simple. The cooking process is completely simple, and therefore even a novice housewife can handle it.

Believe me, if you treat your household with such rolls at least once, they will ask you to cook them again and again. Intrigued? Well, then, without further delay, let’s start studying a step-by-step photo recipe for preparing eggplants with cheese and garlic!

Ingredients

(1 piece)
(2 cloves)
(150-200 g)
(to taste)
(for frying)

Cooking steps

Let's prepare all the ingredients needed for the recipe.

Now let's take care of the eggplant. It must be washed thoroughly and then the stalk removed. After this, cut the eggplant into transverse slices, the width of which should be from 5 to 7 mm.

We send the resulting slices to fry in a frying pan preheated with oil. As a result, the eggplant should brown and acquire a pleasant golden hue. After frying, place the slices on a paper towel. This is necessary in order to remove excess oil that the eggplant has absorbed.

Cover the first layer of eggplants with a paper towel, and then place the next layer of eggplants on it.

We also cover the last layer with a paper towel, which we press down on top with a plate.

Now let's start preparing the filling. To do this, you need to peel the garlic cloves and then grate them on a fine grater.

We also grate hard cheese on a fine grater, and then mix it with garlic.

Season the cheese-garlic mixture with mayonnaise, preferably light, in order to slightly reduce the calorie content of the dish.

Mix the cheese mixture thoroughly so that the mayonnaise and garlic are distributed evenly.

Now you can start making rolls. To do this, remove the paper towel and Place the filling on the narrower edge of the eggplant..

* In order for the eggplant rolls to look neat and not unfold, you need to start rolling them from the narrow part, which is why we put the filling on it.

Now all that remains is to roll the eggplants into rolls, place them beautifully on a dish and you can serve them.

Bon appetit!!!

Fried eggplant appetizers are very tasty, but there is one big BUT with their preparation, they are always excessively fatty, since the structure of the eggplant pulp is like a sponge - it absorbs the oil in which it is fried, no matter how much you pour it. What can you do to prevent eggplants from absorbing so much oil? There are several ways:
- 1) before frying, sliced eggplants (plates or pieces) can be dipped in beaten eggs, the batter will “close” the pores of the pulp.
- 2) you can regulate the amount of fat absorbed yourself, for this you need to pour the oil not into the frying pan, but onto the eggplants prepared for frying (cut into slices, for example), coat them with oil with your hands or apply the oil with a brush on both sides. Then fry in a dry frying pan. You will get a grilled effect and at the same time preserve the favorite taste of eggplants fried in oil.
The second method is used in the recipe that I want to share with you - eggplant rolls with cheese filling made from boiled eggs, hard cheese and garlic. This cold appetizer is incredibly tasty, ideal for a festive summer table. You will also learn how to cook capricious eggplants according to all the rules, which, in addition to the fact that they strive to absorb more oil during cooking, also manage to taste bitter. How to get rid of bitterness in eggplants that are not boiled in water? You will find the answer to these questions in our detailed master class.

Grate the cheese on a fine grater.

Grate the eggs on a fine grater.

Combine cheese and eggs.

Squeeze the garlic. Season with mayonnaise. You can add a little salt (1 small pinch).

Mix well.

Wash the eggplants, cut off the stem.

Cut the eggplants into thin slices of 2-3 mm.

Place the eggplant slices in a bowl, sprinkle with salt (0.5 tsp salt for one medium eggplant). Leave for 10 minutes. The eggplant will release its juice and the bitterness will go away with it.

Pour 1 tbsp. water, rinse the eggplant slices a little, this way we will get rid of excess saltiness and bitterness. Drain the water. Squeeze the eggplants a little.

Pour 2-3 tbsp. oil directly onto the eggplants. We will fry in a dry frying pan - this way we regulate the amount of oil that the eggplants will absorb during cooking; the raw pulp does not absorb fat as much as during the frying period and you can easily apply the oil evenly. Sometimes the oil is applied with a brush along the entire length of the record, but I like to pour the oil and mix with my hands.

“Sinenkie” is a delicious vegetable that is popular in Slavic cuisine. They are distinguished by a large number of beneficial properties and nutritional value. They come in white and blue. Various fillings are used for preparation. An excellent dish - eggplant with cheese and garlic.

Neat eggplant rolls - general cooking principles

Meal preparation is simple. The key to a delicious meal is the freshness of the vegetables, that is, it is advisable to prepare them during the ripening season. If they are grown in your garden and not bought in a store, this is a big plus.

General principles of preparation step by step:

You need to get rid of the bitterness of the vegetable - sprinkle the sliced circles with salt and leave for 10-20 minutes;
Rinse the circles well with water, do not touch them until the liquid has completely drained;
Heat the pan to the appropriate temperature;
After frying, remove oil with paper towels;
Garnish with herbs (parsley, dill).

Easy rules to follow. Please note that white vegetables are not bitter, but blue ones have more vitamins. You can use 2 types at once.

Appetizing eggplant rolls with cheese

Cooking time

calorie content per 100 grams

The “little blue ones” absorb vegetable oil like sponges. To make the food less greasy, you can brush the plates on both sides while frying them in a dry frying pan. There is also a secret method: dip the raw pieces into eggs, after beating them.

Unique eggplant rolls with cheese and garlic “Nut”

You will spend no more than half an hour preparing a delicious snack. You will get about 25 rolls. The ingredients combine perfectly with each other, so the result is a beautiful, healthy and delicious dish.