Blue with tomatoes and garlic. Step-by-step recipe with photos and videos

This well-known vegetable is popularly called “little blue”. This is only partly correct. Since a ripe vegetable can be light purple or dark purple in color. And even white. But the most delicious ones are blue-black. Let's talk today about how to cook eggplants in a frying pan.

Do you know that there are secrets to cooking this vegetable? Despite the simplicity of the dishes, to really turn out tasty, they need to be prepared correctly. Let's figure out together how much to fry and what is the benefit of them. Of course, I will share with you the most delicious recipes.

It is better not to eat them when they are overripe. You should also not eat them raw. They contain a dangerous substance - solanine. This is a poisonous glycoalkaloid found in plants of the nightshade family. Poisoning leads to nausea, diarrhea, vomiting, and shortness of breath may occur. During heat treatment, the substance is practically destroyed. Still, it’s better not to take risks.

If you read recipes from around the world, this vegetable is found almost everywhere. It can be boiled, grilled, baked, fried. Make caviar or salad out of it. A vegetable can be an independent dish, or it can become a side dish for meat.

Before cooking, it is recommended to soak them in water with salt to prevent them from becoming bitter. But as practice shows, now they sell varieties that are not bitter at all. Still, I recommend soaking the fruits. The thing is that when frying, the vegetable absorbs a lot of oil. It's delicious, of course, but oh, it's not healthy.

If you soak vegetable pieces for a short time in salted water, they will then absorb quite a lot of oil. Fry in a ceramic or Teflon frying pan with a couple of drops of oil. The result will be a very dietary dish.

How to fry eggplants in a frying pan

For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimal thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.

Fry the vegetable on both sides. Different recipes may have different cooking times. On average, circles or sheets are fried for 5-7 minutes on each side. If these are cubes, frying takes up to 10 minutes. Simmer the vegetables a little longer – 15 minutes.

How long to fry with garlic

In the simplest recipe, eggplants are fried with garlic. To do this, they are cut into circles. Squeeze the garlic onto the vegetable and grease all the slices well. Dip the circles on both sides in flour. Do not cut off the skin. This way they will keep their shape well. If you cut off the skin, the vegetable will quickly turn into mush and is more suitable for caviar.

You need to place the circles in well-heated oil in a frying pan. Fry the vegetable on each side for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may increase slightly. When the dish is ready, you can sprinkle parsley on top if desired.

How long to simmer eggplants in a frying pan

If you are going to simmer with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes release a lot of liquid and we need it to evaporate. Eggplants are cut into slices and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Place vegetables on a hot frying pan. Add garlic. Be sure to cover the vegetable mixture with a lid.

Simmer over medium heat, stirring the vegetables every 5 minutes. In general, you will need a quarter of an hour to prepare. At the end of cooking, open the lid and simmer the vegetables without it for a couple of minutes.

Eggplant in batter

Vegetables are cooked with an egg, or rather with its protein. This is our batter. The fruits are peeled, cut into slices, salted and peppered. Beat the whites with flour and seasonings. Heat the frying pan and add oil. A circle of vegetable is dipped in batter and fried for 7 minutes on each side.

Delicious eggplants with garlic and mayonnaise

For this dish we will need:

a couple of eggplants;
several cloves of garlic;
150 g mayonnaise;
a glass of flour;
salt to taste;
150-180 g vegetable oil.

Cut the vegetable into 0.7-1cm slices. Place in a bowl and salt well. It will release the juice and the bitterness will go away. Well, as I said, it will absorb less oil when frying. Then add half a glass of water to them to rinse them of excess salt. Drain the water and place the vegetables on a paper towel.

Dip each circle in flour, then place in a hot frying pan. You need to fry for 2-4 minutes on each side. Focus on the readiness of the product. A golden crust should appear.

Squeeze the garlic through a press and mix with mayonnaise. Grease the cooled circles with mayonnaise and place another slice of vegetable on top. Place eggplants with mayonnaise on a round dish and garnish with parsley. They should be served chilled.

Recipe with garlic and tomatoes

This simple but very tasty dish is used as a cold appetizer. For one large plate we will need a large eggplant and a couple of medium tomatoes. A few cloves of garlic, vegetable oil and salt to taste. We will use parsley for decoration.

Eggplants need to be washed and cut into slices slightly thinner than 1 cm. It is better to take tomatoes that are firm and not overripe. This way they will retain their shape during frying. They are also cut into slices.

Heat the frying pan well, pour oil and fry each vegetable on both sides. There is no need to overcook, the crust should be golden. First place the eggplants on the dish and the tomatoes on top. Add salt, squeeze the garlic onto the tomatoes, distribute evenly over all the circles. Then finely chop the parsley and sprinkle over the entire dish. Place in the refrigerator for at least an hour. After this you can serve :)

Eggplants with meat in a frying pan

This dish is prepared quickly because chicken is used. In combination with onions and garlic it turns out very aromatic and tasty. To prepare, take:

half a kilo of minced chicken (you can make it yourself);
1 onion;
2 pieces of eggplant;
150 g vegetable oil;
seasonings and salt to taste;
3 tbsp. flour;
3 eggs;
3-4 cloves of garlic.

The fruits should be cut diagonally to 0.7 mm. Place them in salt water for 15-20 minutes. During this time, grind in a blender or finely chop the garlic and onion. Add it to the minced chicken along with one egg. Salt and pepper to taste.

Beat the remaining two eggs in a bowl with a whisk; we need them for the batter. Place flour on a plate. Remove the eggplants from the salty solution, rinse and dry with a paper towel. Place minced chicken in small portions on plates. Dredge them with the meat in flour, then dip them in the eggs. Place in the frying pan, meat side down. Fry on each side until done.

This is a separate dish. If desired, the finished slices can be sprinkled with herbs. Bon appetit!

Chinese eggplant dish

To prepare, take 4-5 large eggplants. Several large potatoes. A couple of sweet green peppers, a few cloves of garlic, soy sauce. Salt to taste, 100 g starch and soybean oil. If this is not the case, you can fry it on a vegetable stove.

Vegetables need to be peeled and cut into large pieces. If it is large you should get about 8 pieces. Cut the potatoes into circles and the pepper into 2 cm squares. The starch should be diluted with water, approximately 180 ml.

First, fry the potatoes to get a crispy crust. Remove it and place the eggplants in the same oil. When they become soft add fried potatoes. Pour soy sauce and diluted starch over everything. Mix the ingredients. The starch sauce should become viscous and transparent.

As soon as this happens, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.

I found a video for you on how to make rolls with nut filling. For those who are preparing them for the first time, this illustrative example will be useful.

Useful properties and calorie content

I love these vegetables for their taste and low calorie content. A raw vegetable has only 24 calories per 100 g. But when frying, they absorb oil and the calorie content increases to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course, the lowest calorie options are boiled, grilled and baked. That is why it is actively used in dietary dishes.

Eating eggplant regularly can help lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. It also participates in water metabolism.

The fruits are also useful because they remove uric acid salts. Therefore, they are included in the diet of heart patients and gout patients. It is also useful for constipation, diseased liver, and kidneys. Regulate lipid metabolism, water-salt balance. They are indicated for those who suffer from edema and if there are digestive problems.

Cook with pleasure! Don't forget to subscribe to updates, join me on social networks. Until we meet again, bye everyone.

Recipes for fried eggplant with garlic and tomatoes

Brought from India, eggplant has long remained unappreciated. Only a century and a half ago they tried it and learned how to cook it. The young, ripe, aromatic fruit has invaluable benefits for the human body.

Benefits of eggplant

The most interesting thing is that eggplant is not a vegetable at all, but a round or elongated berry. We affectionately call the dark purple fruits that are familiar to us “blue”, but in fact there are also white berries, which are distributed mainly in America and Australia.

Eggplant is not only tasty, but also a very healthy product. Everyone knows its positive effect on the gastrointestinal tract and cardiovascular system. The uniqueness of the little blue ones lies in the fact that when cooked, namely baked, they significantly increase the level of hemoglobin in the blood.

The product contains the most essential elements for the human body:

Iron;
Potassium;
Calcium;
Phosphorus;
Magnesium;
Copper;
Vitamins: C, PP, group B.

Regular consumption of blueberries helps remove excess cholesterol from blood vessels, and the juice of this berry has bactericidal properties.

The product also contains a substance such as solanine. Experienced housewives know that it is this element that gives overripe fruits a bitter taste. Eating such eggplants does not pose any threat to human health, but there are little tricks on how to properly prepare the fruit before cooking and get rid of bitterness.

How to choose the right product for cooking

Like all vegetables, fruits or berries, it is best to choose young eggplant fruits for cooking. The older they get, the more rude they become. The pulp of an overripe product turns into a hard fibrous mass. The berries become increasingly bitter and inedible.

It is worth considering that eggplants can be prepared for the winter, as well as fried zucchini, rolled up to the lid. Also, many people prefer to freeze eggplants by cutting them into thick pieces, and in winter they can be cooked to your liking by completely defrosting them: on the grill or in a frying pan.

But how to choose the right product and determine the age of an eggplant? Very simple - to the touch. The skin should have a uniform color, be smooth, elastic and shiny. The fruit should not be light and soft; this indicates porous and rough pulp. The presence of stains on the surface is unacceptable. It is also worth paying attention to the stalk; it should be light in color. If the color is brown, then this indicates that the berry was picked a long time ago and is not fresh.

Little tricks: how to properly prepare eggplants before cooking

Cooking eggplants with garlic is the most favorite culinary recipe of many housewives and even professional chefs. This dish is prepared very simply and quickly, but in order for it to be tasty, you need to know the little secrets of preparing the product.

How to get rid of bitterness

If the blue one still turns out to be bitter and overripe, don’t despair. There is one very simple and effective way to get rid of an unpleasant aftertaste. As mentioned earlier, the bitterness in eggplants occurs due to the accumulation of the element solanine in them. You can determine the degree of bitterness by licking a cut of the pulp.

To remove solanine from the product, it is necessary to generously sprinkle the prepared slices with salt and leave in this form for 20-30 minutes. The pulp will release juice, which is better not to use for food, but simply pour out. After which the pieces are washed in running water. If the berry is still a little bitter, then just keep it in salted water for half an hour and the unpleasant aftertaste will completely disappear.

Do I need to cut off the peel?

Many have encountered the fact that cooked blueberries are difficult to eat due to their thick skin, but this only applies to overripe fruits. Young eggplant berries have a thin, soft and completely edible peel. But if the question is: to cut it or not to cut it, then the answer depends on the further method of preparation.

If you are going to cook eggplant caviar or ajapsandal, you can remove the peel. But if the product is fried or baked, the bare flesh will turn into puree, so it is better to leave the skin.

How to fry in oil correctly

The easiest way to cook eggplants is to fry them in a pan with the addition of sunflower or olive oil. But a problem arises: the product absorbs it like a sponge. The dish turns out to be very fatty, and it is dangerous for your figure. To properly fry sliced mugs, it is recommended to use dishes with a non-stick coating, and do not pour oil into the frying pan, but lubricate the surface with a pastry brush.

Another effective way to avoid fat absorption is to dredge the pieces in flour before frying. It’s best to grill or bake in the oven, then the dish will turn out truly tasty and dietary.

Basic cooking methods with garlic

Garlic is eggplant's best ally. These two products go perfectly together and make any dish unforgettable. There are many recipes, but among them there are three main methods of preparation:

Fried;
Baked;

Recipe for eggplant with garlic

This is the easiest and fastest way. Such recipes most often differ only in ingredients, but the cooking principle remains common - frying. In this case, not only a frying pan is suitable, but also a grill or barbecue.

The main stages of preparation can be distinguished:

The blue ones are cut crosswise or diagonally into circles to obtain oval pieces;
They are soaked in salted water and rolled in flour or dipped in eggs beaten with spices;
Fry in a frying pan, grill with butter, or on skewers;
Served with garlic sauce, based on sour cream or mayonnaise.

A recipe for preparing eggplants with tomatoes or cheese is also popular. It is not recommended to fry tomatoes as they lose their shape and produce a lot of water. Slices of fresh tomatoes are simply placed on fried pieces of blue tomatoes. Curd cheese can be added to the sour cream and garlic mixture to make eggplant rolls, or simply use the filling as a sauce.

Baking in the oven

In baking recipes, sliced eggplants are placed on a baking sheet and the filling is added. The most commonly used are cheese, garlic and mayonnaise. All ingredients are baked in the oven for 15-20 minutes. The blue ones prepared in this way have a pleasant baked taste and are well soaked in spices.

Blue caviar

Cooking caviar is the most popular way of preserving blueberries. Prepared in this way for the winter, they will become a delicious savory appetizer for any side dish.

Recipes for making eggplant caviar usually use many ingredients. You can add any vegetables to your taste, such as: zucchini, onions, carrots, herbs, tomatoes. All products are first lightly fried, then slowly simmered until softened. This caviar is very tasty when served cold.

Bottom line

Eggplant with garlic is the signature dish of every feast, the preparation of which is not difficult. The product not only tastes good, but is also indispensable for human health. Even when cooked, eggplants do not lose their benefits and have medicinal properties.

Video recipe: cooking eggplants with garlic and tomatoes

Eggplant appetizer with tomatoes and garlic is a multifaceted dish. It will be equally tasty and aromatic both hot and cold. Young ones are suitable for its preparation - the most tender, healthy, tasty oblong, blue-black fruits, which have few seeds.

When choosing eggplants suitable for a snack, remember that you don’t need to take eggplants that are too large or overripe, otherwise you risk getting solanine poisoning and a number of unpleasant consequences.

Most eggplant appetizers can and should be prepared for the holiday table, because they look impressive, are incredibly tasty, and besides, they are convenient to prepare in advance - the taste of the appetizer only improves.

How to cook eggplant appetizer with tomatoes and garlic - 15 varieties

Appetizer of eggplant with tomatoes and garlic - “Imam Bayaldy”

A delicious snack came to us from the cuisine of Turkey. It will be the best addition to absolutely any side dish, because the appetizer is delicious in any form.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 2 pcs.
Sweet pepper (different colors) - 2 pcs.
Onion (peeled) - 1 pc.
Olive oil - 3 tbsp. spoons
Tomato sauce - 1 tbsp. spoons
Sugar - 1 tbsp. spoons
Sesame
Salt pepper.

Preparation:

Cut the “blue ones” into circles.
Pour salted water over the sliced eggplants.
Cut the pepper into cubes.
Chop the onion into thin half rings.
Grind the garlic thoroughly.
Fry vegetables over medium heat for 7 minutes.
Remove the skin from the tomatoes.
Chop tomatoes into cubes
Transfer the tomatoes to the frying pan.
Add sugar, tomato sauce, pepper and salt to vegetables.
Continue frying the vegetables together for another 5 minutes.
Dry with a towel.
Place the “blue ones” on a baking sheet.
Place vegetable filling on each circle.
Bake the snack in the oven for 30 minutes at 180 degrees.
Sprinkle the finished snack with sesame seeds.

Appetizer of eggplant with tomatoes and garlic - “Peacock Tail”

The eggplant appetizer “Peacock Tail” looks very impressive. And the aroma, that wonderful aroma of baked eggplant with garlic! No wonder this original snack is served in many restaurants and cafes in the Caucasus.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 2 pcs.
Garlic (peeled) - 1 clove
Hard cheese - 150 gr.
Cilantro - 1 bunch
Sunflower oil - 3 tbsp. spoons
Salt.

Preparation:

Rinse the selected fruits thoroughly.
Cut the eggplants along the fruit, not reaching 2 cm from the tail of the eggplant.
The size of the lobules is 1 centimeter.
Salt the vegetable and leave for half an hour to allow the juice to flow out.
Rinse the eggplant again to remove salt and let it dry. The fruit must be completely dry!
Squeeze the garlic into a glass bowl and pour in olive oil. Mix thoroughly and add a little salt.
Cut the cheese into slices.
Cut the tomatoes into rings.
Place the eggplant on a baking sheet, straighten the slices into a fan shape. Add a little salt
Coat each petal with garlic sauce.
Place the cheese and tomatoes on the eggplant so that the dish resembles a fan in shape.
Place the appetizer in the oven preheated to 200 degrees for 45 minutes.
Serve the dish after decorating it with herbs.

An easy to prepare and delicious appetizer made from blueberries with Feta cheese and vegetable salad. This beautiful and bright appetizer will delight your family and add juicy flavor to any side dish.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 1 pc.
Garlic (peeled) - 2 cloves
Feta cheese - 70 gr.
Parsley - 0.5 bunch
Olives - 4-5 pcs.
Sour cream - 2 tbsp. spoons
Cucumber - 1 pc.
Bell pepper - 1 pc.
Onion (peeled) - 1 pc.
Salt, pepper - to taste
Sunflower oil - 50 ml.

Preparation:

Wash the selected eggplant fruits and cut into slices 0.5 cm thick.
Prepare vegetable salad:
Chop the tomatoes.
Slice the cucumbers.
Slice the bell pepper.
Chop the onion.
Mix vegetables.
Salt and pepper the vegetable mixture.
Finely chop the parsley.
Mash the Feta cheese with a fork.
Add sour cream, parsley and garlic.
Mix the mass.
Remove the eggplants from the salted water.
Coat the eggplants with cheese mixture.
Place vegetable salad on top.
Garnish with herbs and pieces of olives.

Appetizer of eggplant with tomatoes and garlic - “Spicy”

A very tasty, spicy, spicy appetizer made from eggplant, tomatoes, peppers and garlic. A seasonal dish will give you a sea of aroma and taste, as well as a significant portion of vitamins. Try this eggplant appetizer recipe.

Ingredients:

Eggplants 1 kg.
Tomato 3 pcs.
Garlic (peeled) - 100 gr.
Bell pepper 2 pcs.
Hot pepper 1 pc.
Dill 1 bunch
Vinegar 1/4 cup
Water 1 liter
Sunflower oil 50 ml.
Salt 3 tbsp. spoons.

Preparation:

Wash the vegetables.

Cut the eggplants into large pieces.

Add salt and vinegar to boiling water.

Place eggplants in boiling water and reduce heat. Cook for 5-10 minutes.

Peel the bell pepper and cut into rings.

Cut the hot pepper into small strips.

Cut the tomatoes into rings.

Grate the garlic on a fine grater or pass through a press.

Sort out the dill and chop with a knife.

Place vegetables in layers in a large bowl:

Bulgarian pepper:
Eggplant;
Tomatoes;
Hot peppers;
Dill;
Garlic;
Sunflower oil 1 tablespoon.

Lay out all the prepared vegetables alternating layers.

Place under pressure indoors for 10 hours.

Keep refrigerated.

Appetizer of eggplant with tomatoes and garlic - “Greek style”

In Greece, this appetizer is most often served separately. But it can successfully replace a side dish for the main dishes.

Ingredients:

Eggplants - 300 gr.
Tomatoes - 200 gr.
Oregano - 10 gr.
Basil - 10 gr.
Thyme - 10 gr.
Olive oil - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Parsley - 10 gr.

Preparation:

Rinse the selected fruits thoroughly.
Cut the eggplants into slices 0.5 cm thick.
Pour salted water over the sliced eggplant.
Prepare tomato sauce:
Chop the tomatoes.
Finely chop the parsley.
Simply chop the garlic finely with a knife.
Place vegetables in a frying pan, add spices and salt.
Simmer over low heat until the sauce is completely cooked.
Remove the eggplants from the salted water.
Dry with a paper towel.
Roll each circle in flour.
Fry the eggplants until golden brown.
Place the “blue” circles on a dish in one layer.
Drizzle them with tomato sauce.

Appetizer of eggplant with tomatoes and garlic - "Roses"

Another option for eggplant appetizers for the holiday table. The spectacular presentation of the dish, the combination of the spicy taste of vegetables and the soft creamy taste of cheese will surprise the most capricious and spoiled guests.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 6 pcs.
Garlic (peeled) - 2 cloves
Philadelphia cheese - 100 gr.
Greens - 50 gr.
Olive oil - 50 ml.

Preparation:

Prepare the cheese:
Sort the greens and finely chop with a knife.
Squeeze the garlic through a press.
Mix cheese, herbs and garlic until smooth.
Prepare the eggplants:
Cut the eggplant in half.
Cut each half into slices about 0.5 cm.
Salt and fry the eggplant slices on both sides until cooked.
Place on a napkin and allow excess fat to drain off.
Prepare tomatoes:
Cut off the top of the fruit.
Using a spoon, scoop out the tomato pulp.
Cut the top of the tomato into thin slices.
Assemble the ingredients into the finished dish:
Place 1 teaspoon of cheese with herbs and garlic into the tomatoes.
Place 6 eggplant slices overlapping on a flat surface.
Place tomato slices on top of the eggplants.
Brush vegetables with cheese.
Carefully roll up the arranged vegetables and give them the shape of a flower.
Insert the resulting “rose” into the tomato.
If desired, decorate the dish with herbs.

Appetizer of eggplant with tomatoes and garlic - "Eggplant rolls in egg with tomatoes"

A simple recipe for eggplant and egg appetizers. It’s easy to prepare, the ingredients for the dish are very simple, and the result will appeal to all lovers of “little blue ones.”

Ingredients:

Eggplants - 800 gr.
Dill greens - 100 gr.
Egg - 1 pc.
Sunflower oil - 60 ml.
Salt - to taste.
Tomatoes - 200 gr.
Garlic (peeled) - 3 cloves.

Preparation:

Rinse the selected fruits thoroughly.
Peel the eggplants.
Cut the fruits lengthwise into slices.
Place in salt water for half an hour.
Sort and chop the dill.
Cut the tomatoes into thin slices.
Beat the egg with a fork.
Chop the garlic as finely as possible.
Mix garlic with dill and add salt.
Dry the “blue” ones.
Dip each strip in the egg and fry on both sides until golden brown.
Place a slice of tomato and a teaspoon of dill on the fried eggplant plate.
Cover the finished rolls with cling film and place in the refrigerator.

A hot appetizer of eggplant with tomatoes and meat is baked in the oven. During cooking, the aromas and tastes of the ingredients are mixed, creating an incredible bouquet that will not leave the most sophisticated gourmet indifferent.

Ingredients:

Eggplants 6 pcs.
Onion (peeled) 3 pcs.
Tomato 2 pcs.
Garlic (peeled) 2 cloves
Sweet pepper 1 pc.
Parsley 50 gr.
Ground beef 250 gr.
Black pepper
Tomato paste 20 gr.
Sunflower oil 100 ml.

Preparation:

Prepare the eggplants:
Peel the eggplants.
Make a deep cut along the fruit.
Let the eggplants soak in salted water for 1 hour.
Preheat the oven to 200 degrees.
Place the eggplants on a baking sheet greased with vegetable oil.
Bake the eggplants until done.
Finely chop the onion.
Chop the garlic with a knife.
Fry the onion and garlic until half cooked.
Remove seeds from pepper and finely chop.
Place the peppers in a frying pan and fry with onions and garlic.
Add the minced meat to the pan with the vegetables.
Salt and pepper the ingredients.
Fry until excess liquid evaporates.
Cut the tomatoes into thin slices.
Remove the eggplants from the oven.
"Open" the fruits. Fill the resulting “boats” with fried minced meat.
Place chopped tomatoes on the preparations. Garnish with parsley.
Dilute tomato paste with water.
Pour the tomato water into a baking tray.
Bake the appetizer until done, about 20-30 minutes.

Appetizer of eggplant with tomatoes and garlic - “Korean style”

Even those who don’t like eggplant will eat this Korean-style eggplant appetizer without leaving a trace. The appetizer is spicy, aromatic and very tasty! And if you take it into nature...

Ingredients:

Eggplants - 4 pcs.
Tomatoes - 2-3 pcs.
Garlic (peeled) - 4 cloves
Bell pepper - 2 pcs.
Onion (peeled) - 1 pc.
Carrots - 1-2 pcs.
Black pepper - to taste
Ground red pepper - to taste
Ground coriander - 1-2 teaspoons
Apple cider vinegar 9% - 1-2 tbsp. spoons
Sunflower oil - 4 tbsp. spoons
Honey or sugar - 1 teaspoon
Parsley
Sesame to taste
Salt.

Preparation:

Wash the eggplants and cut into strips 2 cm wide.
Salt the workpiece and leave for 30 minutes.
Cut the onion into thin half rings.
Sort the greens, wash and finely chop.
Squeeze the garlic through a press.
Chop the carrots on a special grater for Korean carrots or cut into thin strips.
Cut the pepper into thin strips.
Cut the tomatoes into strips.
Rinse the eggplants in cold water and allow excess moisture to drain.
Fry the eggplants in oil.
Cool the eggplants.
Mix all ingredients. Sprinkle the appetizer with coriander, sesame seeds, and pepper.
Add honey, garlic and herbs.
Mix everything again and season with vinegar. Place Korean-style eggplants in the refrigerator for a day.

Appetizer of eggplant with tomatoes and garlic - “Simple”

A very tasty and simple snack recipe. Try it, most likely you will like this dish too!

Ingredients:

Eggplants - 6 pcs.
Tomatoes - 8 pcs.
Garlic (peeled) - 3 heads
Sunflower oil 50 ml.

Preparation:

Wash the eggplants, remove the stem and cut the fruit crosswise into two halves.
Coarsely chop the garlic.
Transfer the garlic to a bowl and add salt.
Stuff the eggplants with garlic and salt.
Cut the tomatoes into small cubes.
Place the prepared eggplants tightly in a high saucepan.
Place tomatoes on top.
Cover the pan and put the appetizer to simmer on low heat for 20 minutes.
Add salt to taste, sunflower oil.
Cover the pan again and cook for another 20 minutes.
Cool the eggplants and put them in the refrigerator for 24 hours.

Eggplant appetizer with tomatoes and garlic - "Lazio"

The advantage of this hot appetizer from Italy lies in its delicious taste and the absence of “hard-to-find” ingredients outside Italy on the shopping list for cooking.

Ingredients:

Ciabatta - 4 pieces
Eggplant - 2 pcs.
Tomato - 4 pcs.
Mint - 2 sprigs
Garlic (peeled) - 3 cloves
Olives or olives
Salt and ground black pepper
Wine vinegar (white) - 1 tbsp. spoon
Olive oil - 50 ml.

Preparation:

Rinse the selected fruits thoroughly.

Bake the eggplants in the oven.

Peel the skins of the eggplants and mash with a fork until smooth.

To clean or not? If you are making caviar, stewed eggplants and want the eggplant fruits to turn into puree, peel them. If you grill or bake, it is better to leave the skin on.

Finely chop the mint with a knife.

Finely chop the garlic with a knife.

Mix olive oil, vinegar, mint and 3/4 garlic.

Add salt and pepper to the sauce.

Mix the sauce and eggplant puree.

Season the Ciabatta bread with salt and pepper and bake in the oven until golden.

Cut the tomatoes into cubes.

Rub each piece of ciabatta with garlic, drizzle with olive oil, spread eggplant puree, and top with tomatoes and olives.

Place the dish back in the oven for 2 minutes.

Appetizer of eggplant with tomatoes and garlic - "Rolls with cheese filling"

Eggplant rolls with cheese are quick to prepare, very tasty and look amazing.

Ingredients:

Eggplants - 3 pcs.
Sunflower oil - 50 ml.
Tomato - 2 pcs.
For filling:
Hard cheese - 150 gr.
Mayonnaise - 100 gr.
Garlic (peeled) - 2 cloves

Preparation:

Rinse the selected fruits thoroughly.

Slice the eggplants into thin longitudinal layers.

Fry the eggplant slices in sunflower oil.

If you don’t want the eggplants to absorb a lot of fat when frying, scald them with boiling water.

Cut the tomatoes into slices.

Grate hard cheese.

Add chopped garlic and mayonnaise to it.

Gently stir until smooth.

Place a teaspoon of cheese mixture and a tomato slice on each eggplant strip.

Roll the eggplant strip into a tight roll.

Appetizer of eggplant with tomatoes and garlic - “Turrets”

This appetizer is easy to prepare and original in appearance. Towers of eggplant, tomatoes and mozzarella, beautifully laid out on a dish and decorated with herbs, will decorate the festive table.

Ingredients:

Eggplants - 400 gr.
Tomatoes - 400 gr.
Mozzarella - 300 gr.
Olive oil - 50 ml.
Balsamic vinegar
Salt, basil, ground black pepper.

Preparation:

Rinse the selected fruits thoroughly.

Remove the skin from the eggplants.

Cut the eggplants into circles no more than 1 cm thick.

Salt and pepper the eggplants and fry on both sides in olive oil.

Also cut the tomatoes into slices 1 cm thick.

Cut the mozzarella into slices 1 cm thick.

Grease the baking dish with oil.

Place in a tower shape:

Eggplant;
Tomato;
A slice of cheese.

Garnish each serving with a basil leaf and drizzle with balsamic vinegar.

Bake in the oven at 200 degrees.

Baking time 15-20 minutes.

How to prepare an eggplant appetizer quickly?

This recipe will show that cooking baked eggplants in the oven with tomatoes, cheese and garlic will not take much time and will not be difficult. Baked eggplants - easy!

Ingredients:

Eggplants 2 pcs.
Tomatoes - 4 pcs.
Hard cheese - 200 gr.
Garlic (peeled) - 3 cloves
Sour cream - 50 gr.
Mayonnaise - 50 gr.

Preparation:

Rinse the selected fruits thoroughly.

Cut the eggplants into slices.

Place in a mold, add salt and let sit for 10 minutes.

Cut the tomatoes into slices.

Place tomatoes on top of eggplants. Add salt.

Prepare the sauce:

Grate the garlic or pass it through a press.

Mix sour cream, mayonnaise, garlic.

Lightly salt.

Brush the tomatoes with sauce.

Grate the cheese on a fine grater.

Sprinkle the appetizer with grated cheese.

Place in the oven for 35 minutes.

Appetizer of eggplant with tomatoes and garlic - “Boats with fish”

For this appetizer, you can choose any filling: chicken, meat, vegetable. But you get a particularly delicate taste if you stuff eggplants with fish.

Ingredients:

Eggplants - 3 pcs.
Tomato 2 pcs.
Garlic (peeled) -1 clove
Sea fish fillet - 400 gr.
Hard cheese 100 gr.
Butter - 100 gr.
Onion (peeled) - 1 pc.
Greens - 50 gr.

Preparation:

Rinse the selected fruits thoroughly.
Cut off the stems of the eggplants.
Cut the fruit lengthwise to create “boats.”
Prepare the filling:
Cut the fish and tomatoes into small (1 cm) cubes.
Finely chop the onion with a knife.
Grate the garlic on a fine grater or pass through a press.
Mix onion and garlic.
Grate the cheese.
Place the eggplant “boats” on a greased baking sheet.
Place the filling inside each “boat” and brush each portion with butter.
Season and sprinkle with herbs.
Gently sprinkle each “boat” with grated cheese.
Bake the “boats” in a well-heated oven for 30 minutes.

A simple and effective appetizer on the table - fried eggplants with tomatoes and garlic. Very tasty and at home!

Despite the pronounced smell and taste, fried eggplants with garlic and fresh tomatoes are one of the favorite snacks for many. With all this, the recipe is incredibly simple and quick to prepare. The dish can be beautifully served at the table in the form of “mini sandwiches” by threading fried eggplant, cherry tomato and pitted black olive onto a skewer.

Eggplants can be cut in two ways - into long slices or circles - depending on who you prefer. The calorie content of the dish is small, and it mainly depends on what mayonnaise you choose - more fatty or less. After all, the eggplant itself contains only 24 kcal per 100 g.

eggplant - 2 pcs.
garlic - 1 tooth.
fresh tomatoes - 3 pcs.
salt - to taste
mayonnaise - to taste

Wash the eggplants, cut them into slices or slices half a centimeter thick. To prevent fried eggplants from becoming bitter later, they should be prepared a little. To do this, sprinkle them with salt and leave for 20-30 minutes to release the juice, which will remove the bitterness.

Wash the tomatoes and, without removing the peel, cut into thin slices.

Peel the garlic and chop finely.

Heat a frying pan with oil over medium heat, add the eggplants and fry on both sides. When the vegetables are ready, place them on a paper towel to absorb excess oil.

Now we form our dish. Place a sliced tomato on each slice of fried eggplant and sprinkle with garlic.

Top with mayonnaise or your favorite sauce. You can use fresh herbs as decoration. You can serve fried eggplants with tomatoes and garlic either cold or hot.

Recipe 2: Fried eggplant rolls with garlic and tomatoes

The recipe for this original snack will appeal to lovers of simple, quick and tasty dishes. Portioned fried eggplant rolls with aromatic garlic sauce and juicy tomatoes are not a shame to serve even on a holiday table. And preparing them is so easy, simple and quick!

During the season, you want to diversify your daily diet as much as possible with all kinds of vegetable dishes. Eggplants are a wonderful base and endless scope for culinary imagination. These eggplant rolls can be made almost every day and you won’t get bored with them. What if we add some new components? Don't be afraid to experiment in the kitchen!

eggplant - 500 gr
tomato – 300 gr
garlic - 2 cloves
mayonnaise - 2 tbsp.
vegetable oil - 70 ml
table salt - 0.5 tsp.

The recipe for this cold appetizer includes the following ingredients: eggplant, tomatoes, fresh garlic, mayonnaise (I use homemade Provencal), refined vegetable oil (I always fry it with sunflower oil) and salt. You have the right to change the amount of garlic to taste or exclude it altogether for those who do not like this product.

Wash the eggplants (I have 3 medium-sized ones) and cut into longitudinal strips. The thickness is about 4-5 millimeters, but this is not important, it can be thicker - the main thing is that the strips then curl well.

Place the eggplants in a bowl, add salt and mix well. Leave on the table for about half an hour so that the vegetables absorb the salt and release excess moisture. And it is precisely this technique that allows you to get rid of bitterness - as I mentioned above. For now you can do other things.

Before frying, salted eggplant strips should be blotted with kitchen towels or paper napkins. We won't bread them.

Pour vegetable oil into the frying pan and heat it well. Add the first batch of eggplants and fry on both sides until golden brown over medium heat. Thanks to the fact that we dried the strips, the hot oil will not splash.

Place the fried eggplant strips on napkins to remove excess fat. Fry the rest of the vegetables in the same way. Then let all the eggplants cool completely.

In the meantime, make the sauce - just mix mayonnaise with chopped garlic.

We will also prepare the filling - wash the tomatoes, dry them and cut them into 4-8 pieces (depending on the size of the tomatoes). Don't forget to cut out the stem. I had medium tomatoes, so I cut them into 6 pieces. Juicy, but at the same time dense and slightly crunchy fruits are best suited.

Now it's time to assemble our delicious snack. Lubricate the eggplant strips with a thin layer of mayonnaise and garlic. You don't need much, believe me.

Place a slice of tomato on one edge.

Well, let’s roll it all up.

So let’s roll up all the rolls and you can immediately serve this aromatic and incredibly tasty snack.

Bon appetit!

Recipe 3: fried eggplants with mayonnaise and tomatoes (with photo)

Juicy and fresh tomatoes in this case ideally dilute the rich base of this dish, and thanks to the green leaves of parsley, the summer, seasonal appetizer looks most advantageous. So, let's stock up on products and start making!

eggplants - 2 pcs.;
fresh medium-sized tomatoes - 4-5 pcs.;
cheese - about 50 g;
garlic - 2-3 cloves;
fresh parsley - a few sprigs;
mayonnaise - to taste;
vegetable oil (refined) - about 30 ml;
salt, pepper - to taste.

Cut the washed eggplants into thin slices. Lightly sprinkle with salt and season with pepper to taste.

Heat a frying pan with refined vegetable oil. Place eggplants in small batches on a hot surface and fry over medium heat for about 2-3 minutes on each side (until browned). Since eggplants absorb a lot of oil, it is advisable to place them on paper napkins/towels immediately after frying to remove excess fat.

At the same time, cut fresh tomatoes into thin slices. For this recipe, it is advisable to select dense tomatoes, since overripe fruits will be difficult to cut beautifully. It is also worth paying attention to the size of the selected tomatoes - the diameter of the tomato and eggplant circles should be approximately the same.

Mix mayonnaise with garlic, peeled and passed through a press (or, more simply, a garlic press). Lubricate the cooled fried eggplants with the resulting sauce.

Place tomatoes on a thin layer of mayonnaise. There is no need to salt the tomatoes, since eggplants in combination with garlic sauce will already give the appetizer a fairly salty taste.

Rub the cheese into thin shavings and apply the last layer to our appetizer.

The finishing touch is to add a green “accent” to the dish - add fresh parsley leaves.

The appetizer does not need long-term soaking, so immediately after cooking, serve delicious fried eggplants with tomatoes and garlic!

Recipe 4, step by step: fried eggplants with tomatoes and cheese

During the eggplant season, we will cook eggplants with cottage cheese and tomatoes. The dish is quite popular and at the same time simple to the point of primitivism.

eggplants - 1-2 pieces;
sirtaki cheese - 100 grams;
tomato - 1 piece;
garlic - 1-2 cloves;
salt - to taste;
vegetable oil - for frying;
parsley - 1 sprig

Wash the eggplants and tomatoes. I peel the garlic.

I cut the eggplants into medium-thick slices.

I transfer them to a bowl and sprinkle with salt. I leave the eggplants for a couple of hours to release excess liquid.

After two hours, I drain the released juice.

I fry eggplant slices in vegetable oil.

In the meantime, I prepare the filling. To do this, I mix salted cheese in a bowl, which I usually use for Greek salad. It could be Sirtaki cheese. I also rub a clove of garlic there.

I add a little chopped parsley to the cheese, and cut the tomato into small slices.

I fry the eggplants on the other side, but without fanaticism.

First, I place the eggplants on a paper towel to get rid of excess oil, and then on a plate.

I put half a teaspoon of garlic cheese on top of each piece.

It is better to eat immediately, until the tomato gives juice. Bon appetit!

Recipe 5: fried eggplants with peppers and tomatoes (step by step)

eggplants - 2-3 pcs.
tomatoes - 1-2 pcs.
sweet bell pepper - 1-2 pcs.
onion (optional) - 1 pc.
garlic - 4-5 cloves
fresh herbs: dill, parsley, cilantro, basil
salt, spices
vegetable oil

Peel the eggplants, cut them into fairly large strips and fry them in a frying pan in vegetable oil. Fry over high heat for about 5-7 minutes, stirring frequently. Eggplants absorb a lot of oil and burn very quickly, so be careful. Add oil as needed, but little by little so that the finished dish is not too greasy.

In general, according to the classic recipe, the eggplants are supposed to be soaked in salted water for at least 2 hours to remove the bitterness, but I don’t do this, to my taste they are not bitter at all, but then I have to wash the extra bowl. Well, if you don’t like the natural taste of eggplants, then soak them. After all, for some reason people came up with this, it’s probably the way it should be. Just don’t forget to squeeze the soaked eggplants a little later.

When the eggplants brown a little, add the bell pepper cut into strips and fry for another 5 minutes. If you like onions, cut them into quarter rings and add them at the same time as the pepper. I don’t put onions in this dish, or I do it without onions at all, or I add green onions at the end, in my opinion, it’s more aromatic and tastier.

While the vegetables are roasting, cut the tomatoes into quarter rings. Again, ideally they should be scalded and peeled first. I usually don’t bother, young tomatoes have soft skins and they cook well in the skins. If there are no tomatoes, they are wonderfully replaced with two tablespoons of tomato paste.

Add tomatoes to the fried eggplants and peppers, add salt and pepper (hot red pepper is great here, but a little), mix everything, reduce the heat and cover with a lid. Simmer over low heat, stirring occasionally, until the pepper is tender. Since peppers take the longest to cook compared to other vegetables, we focus on them. This is approximately 15-20 minutes.

As soon as the pepper has become soft, add garlic squeezed out through a press and finely chopped herbs to the vegetables, mix and simmer for another 3-5 minutes.

The end result is such beauty and deliciousness! Serve with sour cream and black bread. You can eat it right away while it’s hot, or you can let it sit for half an hour, the vegetables will soak in and become even tastier. Bon appetit!

Recipe 6: fried eggplants with garlic and tomatoes

Fried eggplants with tomatoes and garlic can be sprinkled with just grated cheese on top. I suggest you make a paste from cottage cheese, sour cream and garlic. Instead of cottage cheese, you can take any soft creamy or pickled cheese. It will be delicious with Philadelphia or Mascarpone cheese, or with feta cheese. Now let's see how the appetizer is prepared - fried eggplants with tomatoes, garlic and cheese.

Eggplants – 2 pcs.,
Basil - a couple of leaves
Tomatoes – 3-4 pcs.,
Cottage cheese – 100 gr.,
Garlic – 1 head,
Sour cream – 2 tbsp. spoons,
Salt,
Sunflower oil for frying

I suggest cooking fried eggplants with tomatoes and garlic with cottage cheese-based cheese spread. We'll prepare it right away. Place cottage cheese in a bowl. Add garlic passed through a garlic press (half the portion indicated in the ingredients). Adjust the amount of garlic to your own taste. If you want it spicier, add more.

Lightly salt the cottage cheese with garlic. You can add additional pepper, but this is not necessary. Add sour cream.

Mix the cheese paste. It should turn out homogeneous, without large lumps of cottage cheese and not too liquid. Put it in the refrigerator.

Now let's take care of the eggplants and tomatoes. Wash and dry the vegetables. To prepare fried eggplants with garlic and tomatoes, you do not need to peel the skin from the eggplants. So, cut the eggplant into circles, the thickness of which should be 0.8-1 cm.

You shouldn’t cut it too thin either; the eggplants will sag during frying. Place the eggplant slices into a bowl. Sprinkle with salt and stir. Leave for 5-7 minutes. After this, place the eggplant slices in a hot frying pan with sunflower oil.

Fry them on both sides until golden brown. When ready, place the fried eggplants on a plate.

After all the eggplants are fried, cut the tomatoes into thin rings.

Prepare a clean plate on which to serve the fried eggplant with tomatoes, garlic and cheese. Place fried eggplants next to each other on it. Lubricate them with garlic passed through a press. Place tomato slices on top of them. It is advisable to select tomatoes of approximately the same diameter as eggplants.

Spread the curd paste over the tomatoes. Garnish the appetizer with basil sprigs. This is what a ready-made appetizer looks like, which can be served immediately after preparation.

Once cooled, fried eggplants with garlic, tomatoes and cheese make an excellent cold appetizer. Enjoy your meal. I will be glad if this recipe for fried eggplants with tomatoes, garlic and cheese is useful to you.

Recipe 7: delicious fried eggplants with tomatoes and onions

A very tasty dish, suitable both for serving on its own and as a side dish.

eggplants 1 kg
tomato 3 pcs
onion 2 pcs
cilantro 0.5 bunch.
butter or vegetable oil to taste

Take very small eggplants and cut them lengthwise. Soak in salt water for an hour. The size should be like this.

Melt the butter (I do everything with vegetable oil, but butter tastes better and is a little fattier). Place the skins of the eggplants in them, add salt and fry until crusty.

then turn over and fry the eggplant until cooked

Heat the drained oil, put chopped onions in it

Place the eggplants on top and fry without stirring for 10 minutes.

At this time, cut into large rings and half a lemon

Place the tomatoes on top of the eggplant, add salt and squeeze the juice of one lemon. Cover with a lid for 5 minutes

After 5 minutes, stir and cover again. For 20 minutes

Tomatoes, eggplants and onions will give their juice. As soon as the juice appears, stir again, sprinkle with cilantro (unfortunately I didn’t have any this time) and simmer over low heat for 20 minutes.

That's it - the syrdag is ready. It can be eaten both hot and cold. Both a side dish and an independent dish. Bon appetit.

Eggplants, or, as they are called in everyday life, little blue ones, arrived on the territory of our country back in the 19th century, although they came to Europe even earlier - in the 15th century. People did not immediately appreciate the oriental vegetable, but when they finally tried it, they began to prepare such a variety of dishes from it that it was amazing! There are plenty of fancy and difficult-to-prepare dishes, but for many, simple fried eggplants are preferable in taste. Recipes with photos in this article will make it clear that sometimes the best is the simplest and most accessible. Detailed step-by-step explanations of the cooking process and recommendations will help even a novice cook cope with the task, and the delicious finished dish will make you reconsider your attitude towards this miracle vegetable.

Preliminary preparation of the main ingredient

Any dish based on fried eggplant begins with preparing the vegetable: you should choose slightly unripe fruits without formed seeds inside. If this point is ignored, then during frying the eggplant pieces, cut into strips or circles, may lose their integrity.

Another important point: after cutting the eggplants, they must be lightly sprinkled with salt, mixed and left for half an hour at room temperature, and then rinsed under running water. In this way, the bitterness inherent in the fruit is removed from this vegetable, which often spoils the taste of the finished dish. It is precisely because of this bitterness that many people do not like the taste of ready-made eggplant, although it has nothing to do with it; it is rather the fault of the cook who does not know the pre-processing technology.

How to properly fry eggplants in circles and slices?

Traditional cuts like this are used to prepare various snacks in combination with spicy sauces and vegetables. To make the little blue ones tasty, you must adhere to several rules:

"Mother-in-law's tongue"

Photos of fried eggplants in the form of rolls with tomatoes and herbs look appetizing and encourage you to create a culinary masterpiece in your kitchen. After all, this simple snack is very tasty both warm and cold. It’s easy to prepare: fry sliced eggplants in the traditional way in a small amount of vegetable oil, let them cool slightly on paper.

Prepare the sauce: for every hundred grams of mayonnaise, add three or four cloves of garlic crushed in a mortar, a pinch of salt and 1/4 teaspoon of black pepper. You can also add some dried oregano. Mix the sauce thoroughly and spread it on each eggplant slice. Place half a circle of fresh tomato on the edge and fold the eggplant in half, placing it on a serving dish.

Dish design options

Another way to form such fried eggplants with tomatoes and garlic is to roll, that is, a layer of vegetable coated with sauce is rolled into a roll, placing a piece of tomato in the center. At the same time, you can sprinkle it with finely chopped parsley, which will give the dish a more elegant, festive look.

The simplest option for molding “Mother-in-law’s tongue” is mugs. To do this, the eggplant for frying is not cut into slices, but into circles one centimeter thick. Fresh tomatoes are selected to be fleshy and equal in size to the diameter of an eggplant. A circle of tomato is placed between two halves of fried vegetables coated with mayonnaise. The top of the appetizer is sprinkled with parsley or cilantro.

Rolls with Korean carrots

Using the same principle, fried eggplants are prepared with garlic, which is mixed with Korean carrots, prepared in advance at home or purchased in the culinary department. For this appetizer, it is important to choose strong, small, dark-colored vegetables. In large and light eggplants, the pulp inside is filled with small seeds that will spoil the taste.

Cut the vegetable into slices, pre-treat it to remove bitterness, and fry until it slightly changes color. Grease each layer with mayonnaise and garlic sauce, spread the Korean carrots over the surface of the entire piece in a thin layer, sprinkle with finely chopped parsley and roll, if necessary, chop it with a wooden toothpick or canapé skewer. Let the appetizer brew for two to three hours, and then serve with the main course, garnished with herbs.

With homemade sour cream

These fried eggplants with garlic are very good with boiled rice or buckwheat porridge for dinner: a light but satisfying dish without extra calories. To prepare it you need to prepare the following products:

three large eggplants;
one hundred grams of hard cheese;
one onion;
two cloves of garlic (if you want it spicier, you can add more);
five tbsp. spoons of sour cream;
two tbsp. spoons of flour;
spices to your taste: coriander, black pepper, dried oregano.

Cut the eggplants into cubes, sprinkle with salt and leave for half an hour, then rinse with clean water and squeeze lightly with your hands to remove excess liquid. Heat three tablespoons of vegetable oil in a saucepan, place pieces of vegetable there and fry, stirring, for several minutes. Finely chop the onion along with the garlic, add to the eggplants and fry until the blue ones become soft. In a bowl, mix sour cream, flour and spices so that there are no lumps, and pour this mixture over the vegetables. Stir and simmer for another three minutes. Grate the cheese, add to the saucepan, mix thoroughly and serve immediately. You can also sprinkle with dill for extra flavor.

Eggplants are delicious, just like mushrooms

The comparison, unusual for this vegetable, is indeed appropriate, since the taste of the finished dish is actually very reminiscent of the taste of fried mushrooms. In appearance, it is also not immediately possible to distinguish them, if during the cooking process the pieces of vegetables are cut very carefully.

In order to prepare this hot dish, you need to stock up on the following ingredients:

four eggplants;
two onions;
four raw eggs;
one hundred grams of vegetable oil;
a pinch of coriander, black pepper, salt to taste.

Those who have achieved mastery in preparing this dish recommend taking fruits with a dense structure, unripe ones and be sure to remove the skin. Then cut them into even pieces and, lightly sprinkle with salt, leave for ten minutes. Next, rinse the slices under running water, dry with a paper towel and place in a wide bowl. In a separate bowl, beat the eggs with spices until smooth and pour them over the eggplants. Leave for an hour, stirring them every ten minutes. This is necessary so that the vegetables absorb the egg mixture evenly with all the pieces.

Heat the oil in a thick-walled frying pan or saucepan, add the eggplants and fry until golden brown. Chop the onion into small pieces and add to the saucepan, mix thoroughly and fry until tender under the lid. Be sure to let the fried vegetables stand for ten minutes, covered, but without heat, so that they achieve the necessary subtlety of taste.

With spicy honey sauce

For those who find the recipe for fried eggplants with garlic too banal and want a more sophisticated look for the finished dish, you can cook this vegetable in a spicy honey sauce, which will make the food reminiscent of Asian cuisine.

List of required ingredients:

two medium sized eggplants;
one onion;
a small bunch of green onion feathers;
3 tbsp. spoons of honey and soy sauce;
1 tbsp. a spoonful of white wine;
a pinch of nutmeg, black pepper and salt;
3 tbsp. spoons of olive oil;
1 teaspoon light sesame seeds.

How to cook?

Cut the eggplants into neat cubes two centimeters high, sprinkle with salt and let them stand, then rinse, let dry on a paper towel, and then fry until golden brown in two tablespoons of oil. Cut the onion into thin half rings, fry in oil until transparent, add green onions, which are cut into large strips (each feather into three or four pieces). When it becomes soft, add fried eggplants, honey and soy sauce, spices and wine. Simmer for no more than three minutes. When serving, sprinkle with sesame seeds, previously toasted in a dry frying pan until nutty aroma.

With peppers and tomatoes

This recipe for fried eggplants with vegetables is very popular in the south of Ukraine and Moldova, where it is often served as a separate dish or an additional side dish in the summer. The good thing about this dish is that it can be eaten warm, cold, or even the next day. There is even an option that housewives use to prepare for the winter. The ratio of ingredients is arbitrary, depending on the taste, which gives another plus to this delicacy, which is prepared simply:

Despite their apparent simplicity, such fried vegetables are delicious even just with bread, but if you serve them with rice, mashed potatoes or country-style potatoes, you can get a wonderful light lunch without substances that debilitate the digestive system and extra calories.