Eggplants are very tasty vegetables that appear on the tables of residents of our country in the middle of summer. Eggplants have high nutritional value, they contain a lot of fiber, useful minerals, and vitamins. These vegetables are especially rich in potassium and folic acid– those substances that have a positive effect on the functioning of the heart and blood vessels. But above all, we love eating eggplants for their characteristic taste and pleasant aroma.
Nowadays, eggplant dishes are very popular in the cuisine of many countries around the world. There are many different recipes When preparing dishes from these vegetables, eggplants can be boiled, fried, baked, stewed, caviar, salted and pickled snacks are prepared from them. The preparation of various dishes from eggplants, as well as the preparation of dishes from all other vegetables, depends on the skill and imagination of the cook. From eggplants you can prepare both a tasty and light salad and a more complex dish that can be presented even to a royal table.
During the season when eggplants appear after the usual vegetable stew and eggplant caviar, I want at least some variety in the prepared dishes. But how to cook eggplants so that you don’t get tired of these vegetables and pleasantly surprise your loved ones. Today we will share with you all the secrets of how to cook eggplant deliciously. How to cook eggplant recipes you will find on our website.
How to cook eggplant with cheese and garlic
There are many recipes on how to cook delicious eggplant. And the simplest and at the same time delicious recipe- These are eggplants fried with garlic. This vegetarian eggplant dish will be a very tasty snack, and it is also very beneficial for our body.
Ingredients:
- - 2 eggplants,
- - a bunch of parsley,
- - sunflower oil,
- - 3 cloves of garlic,
- - flour for breading,
- - 150 grams of mayonnaise.
Preparation:
Rinse the eggplants and wipe them with a towel, cut off the stem of each eggplant, cut lengthwise into fairly thin slices, no more than one centimeter wide. Sprinkle each sliced eggplant with salt and leave in this form for fifteen minutes so that the bitterness comes out of the vegetables and they absorb less oil during frying.
In the meantime, while the eggplants and salt are infused, you can peel the garlic cloves. Then the peeled garlic needs to be finely chopped with a knife on a cutting board. Rinse the parsley in water, dry it a little and chop finely.
During this time, the eggplants should release juice, which must be drained. Place the frying pan on the fire and add sunflower oil to it. Each slice of eggplant must be breaded in flour. Breaded eggplant slices must be fried on both sides until fully cooked.
Place all the fried ones on a plate; fry all the other eggplants in the same way. Place finely chopped garlic on each fried slice of eggplant, and pour mayonnaise on top of the eggplant. For additional taste and decoration, sprinkle the eggplants with chopped herbs.
How to cook eggplant caviar
Eggplant caviar is one of the healthiest and most delicious snacks. People love to eat it for its divine aroma and taste, and nutritionists recommend eating eggplant caviar great content fiber and potassium, as well as low calorie content. Eggplant caviar turns out to be very tasty and can be served as a hot or even cold appetizer, or you can prepare it eggplant caviar for the winter.
Ingredients:
- - 300 grams of bell pepper,
- - 3 kilograms of eggplants,
- - 300 grams of tomatoes,
- - 300 grams of onions,
- - 12 cloves of garlic,
- - 100 grams of vegetable oil,
- - basil, cilantro or parsley,
- - sugar to taste.
Preparation:
Wash all the eggplants and cut each vegetable into two parts, place them on a baking sheet pre-greased with sunflower oil. Bake the eggplants in a preheated oven for twenty-five minutes.
Cool all the baked eggplants slightly and carefully remove the skin. Finely chop all the pulp from the peeled eggplants with a knife. Peel the onion and chop it finely with a knife.
Wash sweet pepper, clean it of all seeds, also cut it into small cubes. Remove the skin from each tomato, chop them in a blender or grate them. Heat the sunflower oil in a thick-walled bowl, after heating, put all the onions in it and continue frying for two minutes. Then add all the chopped pepper to the onion, fry for five minutes, stirring all the time.
Add the pulp of chopped eggplants to the vegetables, continue to simmer the entire contents, stirring all the time for seven minutes. Peel all the garlic cloves and pass it through a press. Wash the greens, dry them a little and chop them fairly finely. Add garlic, a little sugar, pepper and salt to the eggplants. Simmer the vegetables for another seven minutes. Serve the eggplants hot or place the caviar in sterilized jars and screw on the lid.
How to cook eggplants in the oven with vegetables
The eggplant itself is very delicious vegetable, if you combine it with tomatoes, the result will be not only a tasty, but also a very healthy dish. Eggplant baked in the oven with vegetables is a very beautiful summer dish, to prepare which you will need eggplant, tomatoes, bell peppers and cheese. Let's find out how to cook eggplants with tomatoes.
Ingredients:
- - 4 medium eggplants,
- - 2 carrots,
- - 3 onions,
- - 3 cloves of garlic,
- - 2 fresh tomatoes,
- - fresh dill and parsley.
Preparation:
Rinse the eggplants under water and remove the tail from each, cut each eggplant into slices no thicker than 0.5 centimeters wide. Place the chopped eggplants in a deep bowl, cover them with salt and leave in this form for a while. After about twenty minutes, rinse the vegetables in clean water and place them on a towel to drain all the liquid from the eggplants.
Peel the carrots and carefully cut into not very thick strips. Dip each tomato in water for a few seconds, this must be done so that all the skin peels off. Then cut the tomatoes into fairly thin rings.
Peel the onion, rinse and chop very finely. You need to do the same with garlic. Fry the carrots in hot vegetable oil until golden brown, then add the chopped garlic and onion. Saute the vegetables over the fire for five minutes, add a little salt to taste.
Grease a baking sheet with vegetable oil, place all the eggplants into it, cover the top with foil and place in the oven for twenty minutes until they are well baked.
Then you need to take it out and turn each eggplant over to the other side.
After this time, the foil must be removed, place one ring of chopped tomato on each baked piece of eggplant, and then the fried mixture with carrots, onions and garlic. Cover again with foil and sprinkle with ground pepper to taste and place back in the oven for ten minutes. Place the prepared eggplants on plates and garnish with herbs.
How to cook stuffed eggplants
These vegetables are ideal as a spacious container for various fillings. That is why such a dish as stuffed eggplant can be found in different cuisines of the world. Let's find out how to cook eggplants with minced meat.
Ingredients:
- - 4 eggplants,
- - 1 tomato,
- - 450 grams of minced meat,
- - 1 clove of garlic,
- - 200 grams of cheese,
- - 1 onion,
- - sour cream or mayonnaise,
- - fresh parsley or dill,
- - vegetable oil.
Preparation:
Wash the eggplants and cut them in half lengthwise. Carefully cut out almost all the pulp from each half and leave the walls no more than one centimeter thick. Salt all the resulting boats and leave in this form for twenty minutes.
The cut out eggplant pulp must be cut into small cubes, salt and also leave them for about twenty minutes. All resulting juice must be drained from the eggplants and rinsed a little in clean water. Place the boats on a baking sheet greased with a little refined oil, brush each eggplant with oil using a pastry brush and bake them in the oven for fifteen minutes.
Now you need to prepare the eggplant filling. Rinse the tomato and cut it crosswise, put it in hot water, remove all the skin and cut into very small cubes. Peel the onion and chop it very finely, also peel the garlic and finely chop it with a knife. Wash and dry the prepared greens a little, chop finely with a knife.
Heat a frying pan with oil, add all the finely chopped eggplant pulp, continue frying until soft. After that, the fried eggplants need to be transferred to a separate bowl. Add chopped onion to the pan and add a little salt to taste, continue frying until soft.
Then you need to add chopped garlic and continue to fry for one minute. Add the garlic and onions to the container with the fried eggplant pulp. Place the minced meat in the pan and continue to fry it over low heat, stirring all the time with a spatula so that you can mash the large pieces.
Add all the fried vegetables, chopped tomatoes and herbs to the minced meat in the pan. Pepper and salt the filling to your taste. Fill the eggplant “boats” with the filling, and top with sour cream or mayonnaise, sprinkle with grated cheese. Bake the eggplants in the oven for thirty-five minutes. Ready dish can be served with fresh herbs and vegetables.
How to cook eggplants in a slow cooker
In such a useful device as a multicooker, you can prepare many different delicious dishes, including eggplant vegetable sauté. These are very healthy vegetables that have useful composition minerals and vitamins. Find out how to make sautéed eggplant in this recipe.
Ingredients:
- - 3 sweet peppers,
- - 3 eggplants,
- - 2 pieces of carrots,
- - 2 cloves of garlic,
- - 4 tomatoes,
- - 1 onion,
- - 5 grams of sugar,
- - salt to taste.
Preparation:
Wash and cut the eggplants into large pieces: quarters, halves or circles. Sprinkle with salt and let sit to remove all the bitterness from the eggplant. When the vegetables release juice, it must be drained.
Wash the bell pepper, remove the seeds and cut it into half rings. Cut the tomatoes into slices, peel the carrots and chop large. Finely chop the peeled garlic and onion. Pour vegetable oil into the multicooker and add chopped vegetables, then add a pinch of sugar and salt, mix all the contents. Turn on the “Pilaf” mode and continue cooking until you hear the multicooker signal.
How to cook eggplant stew
With the onset of summer and autumn, light and healthy dishes from vegetables, especially eggplant stew. The finished stew can be served as a separate dish or as a vegetable side dish for meat or fish dishes. Learn how to quickly cook eggplant.
Compound:
- - 500 grams of eggplants,
- - 400 grams of zucchini,
- - 2 onions,
- - 1 carrot,
- - 3 sweet peppers of different colors,
- - 2 tomatoes,
- - 1 spoon of flour.
Preparation:
Peel the eggplants, cut them into small strips and fry them a little in oil. Also peel the zucchini and cut them into small strips, fry separately with the addition of oil and a spoonful of flour.
Cut the peeled onion into thin strips and also fry in oil in a separate pan, add finely chopped carrots to it. After a few minutes, you can add zucchini, eggplant, sweet pepper, cut into strips, and chopped peeled tomatoes.
Mix all the contents, add bay leaves and peppercorns to the vegetables and continue to simmer the dish under a closed lid over low heat. A few minutes before final cooking, add a pinch of sugar and some herbs to taste. Simmer the entire contents until the vegetables are completely cooked. Now you have learned how to cook eggplants with zucchini, bon appetit.
How to cook eggplant with cheese
A very beautiful and original snack that will be equally tasty both cold and hot. An eggplant appetizer is ideal for a holiday table.
Compound:
- - 5 tomatoes,
- - 4 eggplants,
- - 5 cloves of garlic,
- - 150 grams of cheese,
- - 2 tablespoons of vegetable oil,
- - lemon juice,
- - 5 grams of sugar.
Preparation:
Wash the eggplants, remove the stem and cut each lengthwise into four slices, but try not to cut all the way through, rub them with pepper and salt, set the vegetables aside for 30 minutes.
Peel two tomatoes and cut them into cubes. Lightly fry the tomatoes in vegetable oil, add lemon juice, pepper, and salt. Squeeze the peeled garlic into the tomatoes through a press. Simmer the tomatoes until they form a sauce for five minutes.
Place the eggplants in the mold, place chopped tomatoes and a piece of cheese in each cut. Leave a small amount of cheese.
Place tomato sauce on top of the eggplants and bake them in the oven for twenty minutes. Sprinkle the remaining grated cheese on top of the eggplants and place in the oven for a while until the cheese is completely melted.
How to make eggplant moussaka
Moussaka is delicious casserole from eggplants, which are layered with minced meat, topped with delicious tomato sauce. Be sure to pay attention to this dish and learn how to cook eggplant with meat.
Compound:
- - 500 grams of ground beef,
- - 2 eggplants,
- - 3 potatoes,
- - 2 cloves of garlic,
- - 1 onion,
- - 370 grams of cream,
- - 2 tablespoons of tomato paste,
- - 230 grams of cheese,
- - 2 tablespoons of flour.
Preparation:
Peel the onion, finely chop and fry in vegetable oil, add finely crushed garlic to the onion. Minced beef must be fried along with garlic and onions, at the very end add a little tomato paste to the minced meat.
Cut the peeled eggplants into slices, salt them well and let them brew for half an hour so that all the bitterness drains from them. Peel the potatoes, boil until half cooked in water with added salt, after which the potatoes must be cooled and cut into small circles.
Lightly fry the flour in a frying pan, after a few minutes add cream, salt to taste and boil a little. Layer eggplants, minced meat and potatoes on a baking sheet, pour sauce over them and sprinkle cheese on top. Bake the moussaka in the oven until it has a nice crust. Bon appetit!
How to make eggplant rolls
A very original and tasty appetizer is eggplant rolls, which are prepared very quickly and can be served for everyday or special occasions. festive table.
Compound:
- - 2 eggplants,
- - 150 grams of ham,
- - 150 grams of carrots,
- - 300 grams of tomatoes,
- - sunflower oil.
Preparation:
To know how to properly cook eggplants, wash these vegetables and cut them into fairly thin slices no more than five millimeters thick. Salt the eggplants, leave in this form for about thirty minutes, then rinse well in water.
Finely chop the tomatoes into cubes and chop the carrots using a grater. Fry the carrots until half cooked in vegetable oil, add tomatoes, salt and continue frying until ready, cool slightly.
Cut the ham into small pieces. Fry all the eggplant slices in vegetable oil until golden brown. Place them on a paper towel surface and pat gently to remove any excess oil.
Place the vegetable filling and one piece of chopped ham on the surface of the fried eggplants. Carefully roll the filled eggplants into rolls, secure with a toothpick or skewer, and decorate with herbs on top.
How to cook “Mother-in-law’s tongue” from eggplants
Ingredients:
- - 4 kilograms of eggplants,
- - 10 tomatoes,
- - 2 heads of garlic,
- - 3 hot peppers,
- - 10 pieces of bell pepper,
- - half a glass of sugar,
- - 1 spoon of vinegar,
- - 2 tablespoons of salt,
- - 1 glass of vegetable oil.
Preparation:
Wash the eggplants and cut them into slices no thicker than 0.5 centimeters. Place all the chopped eggplants in a deep container and sprinkle with salt and let them sit for thirty minutes to remove all the bitterness.
Drain all the juice from the eggplants and remove any remaining salt. Fry all the eggplants in portions in heated vegetable oil until golden brown.
To prepare the marinade for eggplants, grind all the peeled garlic cloves, sweet peppers, tomatoes and hot peppers using a meat grinder, and bring to a boil over low heat for thirty minutes. A few minutes before final readiness, add vinegar, spices, salt and sugar to the mixture, bring the dressing to full readiness over low heat.
Take pre-sterilized jars and lay out eggplants in layers, alternating filling each layer. All filled jars must be covered with sterilized lids and placed in a warm place to reach.
How to cook potatoes with eggplants
Stewed eggplants with potatoes can be prepared in the most in a simple way, which is what we propose to do in this recipe. And to make it easier for you to prepare this dish, we suggest you learn how to cook eggplants with a photo.
Compound:
- - 3 eggplants,
- - 4 potatoes,
- - 3 onions,
- - 2 sweet peppers,
- - 3 tomatoes,
- - 5 cloves,
- - sunflower oil.
Preparation:
Peel the onion and cut into half rings. Peel the eggplants, cut into cubes and sprinkle with salt, set aside for fifteen minutes. Then rinse the eggplants and dry them on a towel. Peel and chop the garlic using a garlic press. Cut the peeled potatoes into half rings and add water to prevent the potatoes from darkening.
Take a mold and grease it with vegetable oil. Place chopped onion on the very bottom of the pan, sprinkle with ground pepper and salt. Place eggplants on top and sprinkle with pepper and salt. Place all the chopped onions on top of them again, and then the garlic.
The last layer is potatoes, salt them to taste and sprinkle with sunflower oil. Bake the eggplants in a hot oven for forty minutes, then reduce the heat and continue cooking for another fifteen minutes. Garnish the finished dish with fresh tomatoes and sweet peppers.
How to cook eggplant tongues
A very original appetizer made from eggplant and tomatoes. Eggplants cut lengthwise and folded in half look like real “tongues,” which is why this dish has its name. How to cook eggplants with vegetables, we offer you a recipe for this dish.
Compound:
- - 3 tomatoes,
- - 2 eggplants,
- - 2 cloves of garlic,
- - 2 eggs,
- - 120 grams of mayonnaise,
- - 200 grams of sunflower oil,
- - 150 grams of flour.
Preparation:
Cut each eggplant lengthwise into tongues no more than two centimeters wide. Place them in a deep container and cover with salted water for thirty minutes so that all the bitterness can come out of the eggplants. After which they need to be laid out on a paper towel so that all the liquid can drain from them.
Roll each eggplant tongue in flour and then in beaten eggs, fry in a frying pan until tender. Place all fried tongues on a paper towel to remove all excess oil.
Grind the garlic using a garlic press and mix it with mayonnaise. Cut the washed tomatoes into fairly thin slices. Lubricate each eggplant tongue with mayonnaise and garlic, place a tomato slice on top, then fold it in half.
It’s hard to imagine a vegetable stranger than eggplant. One is unreal purple what is it worth! European travelers first encountered eggplant during their tourist, research and expansion visits to India.
And some overly zealous researcher found out that the ancient Greeks, who also saw eggplants in their own gardens more than once, called the purple fruit “the apple of madness” and were sure that, having eaten a bellyful of blue fruits, you could easily become damaged in your mind. Europeans decided to try eggplants only after America was discovered. The fact is that travelers from Europe saw that American Indians grow eggplants and happily eat the purple fruits without losing their minds.
There is a legend that a Turkish imam fainted after trying an eggplant dish for the first time. It seems that the food turned out to be so tasty that the impressionable Turk lost consciousness from an excess of feelings.
Eggplants contain a certain amount of vitamin C, which can protect us from colds and infections, and although the amount of ascorbic acid in eggplants is far from lemons or black currants, an additional portion of this vitamin is unlikely to be superfluous for your body. In addition, eggplant fruits contain quite a lot of B vitamins, which not only strengthen nervous system and fight depression and insomnia, but also help our skin quickly absorb moisture, which means it relieves your face of early wrinkles. In addition, the substances contained in eggplant restore skin tissue and even promote wound healing.
Eggplants are rich in manganese, iron and zinc, so blue fruits are recommended to be consumed for anemia. Eggplants are also useful for those who have problems with the heart and blood vessels, because eggplants contain substances that can reduce cholesterol levels in the body. In addition, potassium salts present in eggplant fruits improve heart function and help remove excess fluid from the body, so eggplants are useful for older people suffering from cardiovascular diseases, especially with edema caused by cardiac dysfunction.
And nutritionists consider eggplants to be almost the best food for those who want to part with extra pounds. One hundred grams of this valuable vegetable contains only 28 kcal; in addition, eggplants are rich in fiber, which can remove toxins and excess fluid from the body. The only “but”: when frying, eggplants easily absorb oil, so the final eggplant product may be too fatty. Let's tell you a little secret: eggplants will absorb less oil if the sliced circles are immersed in cold water for 10 minutes.
When buying eggplants, you should give preference to young fruits. The fact is that eggplants contain a substance called solanine, which explains their slightly bitter taste. Overripe fruits contain quite a lot of solanine, and since in large quantities this substance can cause irritation of the esophagus and stomach problems, it is better to choose younger eggplants. You can determine the “age” of an eggplant by its skin and stalk. A brown stalk indicates that the fruit was picked a long time ago, there are no brown spots on a fresh eggplant, and it is not soft and slippery, and the skin should not be wrinkled and dry. If you are still not sure that you have made the right choice, just in case, keep the purchased eggplants in a 3% solution of salt water - this way a significant part of the solanine is extracted.
From the point of view of nutritionists, fried blueberries are on the side of evil, somewhere between a bowl of Olivier and French fries. But this is only because they do not know how to cook them correctly! And don’t deny yourself the pleasure either! I'll tell you how to fry eggplants in a frying pan simply, quickly and tasty, so that they practically do not absorb calories and healthy oil. 4 useful tips and 3 proven recipes for preparing delicious blue ones.
How to fry eggplants so they don't burn and absorb a lot of oil
During frying, any vegetables absorb fat. But nightshades especially. The little blue pieces, like a sponge, absorb vegetable oil, which greatly increases the calorie content of the dish and, alas, does not add to its usefulness. And if you add less fat, the vegetable will burn, it will turn out dry, tough, and tasteless. The good news is that there are a few tricks to avoid all these problems. At the same time, the blue ones will turn out tasty, fried, soft, with a golden brown crust on top.
- An important stage of preparation is getting rid of the bitter taste. Before frying, sprinkle the sliced eggplants with coarse or medium-ground table salt. Stir. Let stand for 20-30 minutes. The vegetables will release juice, which will remove all the bitterness. To speed up the process, apply pressure. Rinse the blue ones. Squeeze. Dry with paper towels to remove moisture.
- To ensure that eggplants absorb as little fat as possible when frying, do not pour oil directly into the pan. It’s better to add it to the blue ones (after adding salt, rinsing and squeezing). Mix with your hands so that the fat is evenly distributed throughout the vegetable pieces. Fry in a dry frying pan.
- Another way to significantly reduce calorie content is to grease eggplant slices or a frying pan using a pastry brush or a special sprayer. A thin layer of fat will prevent the dish from burning, but will not greatly affect the total number of calories.
- Good news for microwave oven owners. Bring the vegetable until half cooked in the microwave (5-7 minutes at about 900 W). It should release liquid and become saturated with it. And you can fry, using only 2-4 tablespoons of oil per kilogram of the main ingredient. Add fat (in small quantities) directly to the pan. The slices simply won’t absorb it because the pores will close. Please note that the blue ones need to be prepared first (see point No. 1). No microwave oven? Use a double boiler for these purposes.
Eggplant fried in slices - simple, quick and very tasty
Product List:
How to fry eggplant slices in a frying pan (step-by-step recipe with photos):
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For frying, choose small vegetables. They usually have denser flesh, small, soft seeds, and relatively thin skin that does not need to be removed. Cut them into circles approximately 1-1.5 cm thick. Place in a bowl. Salt well. Stir. Leave it on the table. |
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Prepare a sauce based on mayonnaise and garlic. You can also add fresh chopped herbs (dill, parsley, basil, cilantro), dried herbs and spices. I advise you to prepare mayonnaise in, it’s simple, fast, tasty and natural. Chop the peeled garlic cloves with a knife or press them with a press. Stir. The sauce is ready. |
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This dark juice will stand out. Drain it. And rinse the blue circles thoroughly to remove any remaining salt. Squeeze. Prepare for frying as I wrote. |
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Place in a frying pan with a small amount of well-heated vegetable oil. Fry until golden brown over medium heat. It is not necessary to cover with a lid. Before frying, you can roll the eggplant rounds in flour or dip them in batter. |
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Turn over to the other side. Cook for a couple more minutes. |
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Remove excess oil from the surface with a paper napkin. Just blot the finished rounds. |
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Lay out like a tower, coating each layer with sauce. Or place the blue ones on a flat dish and spread a thin layer of mayonnaise and garlic on top. This appetizer can be supplemented with slices of fresh tomato. |
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Eggplants with vegetables, fried in pieces, oriental style
Ingredients:
Cooking method:
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Cut young eggplants into cubes (circles, halves of circles, strips - as you like). Sprinkle with plenty of salt. Mix with your hands. Set aside for now. |
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Chop the onion into half rings. Fry until golden brown. |
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While the onion is frying, finely chop the garlic and hot pepper. Spicy lovers can take more fresh spices. We usually eat moderately savory dishes, so I removed the seeds from the chilies. |
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Prepare the filling. Mix soy sauce With tomato paste and sugar. Whisk until smooth. To make the sauce thicken faster during heat treatment, add a teaspoon (with the top) of potato starch. |
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Place the fried onion in a bowl. Fry the sweet peppers. Pre-clean it from seeds. Cut into strips. |
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Drain the liquid from the eggplants. Rinse them. Squeeze the moisture out of the vegetable slices. If desired, process them according to. Remove the finished pepper for frying onions. Place the eggplant slices in the pan. Fry in small portions until golden brown over medium heat. At the end of frying, add chopped spices. Cook for another minute. |
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Add the remaining vegetables to the frying pan. Pour in the tomato-soy sauce. Stir. Simmer on low for 5-7 minutes until the sauce thickens. Add salt if necessary. But keep in mind that soy sauce has a salty taste. |
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When serving, sprinkle with fresh herbs and sesame seeds. |
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Eggplants in a minced coat
You will need:
Action plan:
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Cut the blue ones into transverse slices, pointing the knife diagonally. You will get oval pieces. Place them in a deep bowl. Add salt. Stir. Let stand for 15-20 minutes. Drain off the released liquid. Place the eggplants in a colander. Rinse under running water. Gently squeeze out the remaining water with your hands and blot with paper napkins. |
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Prepare a “fur coat”. Add chopped herbs, chopped garlic, pepper, and salt to the minced meat. Mix with your hands. |
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Beat the eggs with a whisk. |
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Place a meat “cap” on top of a piece of blue meat. |
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Dip into beaten egg. Roll in flour or breadcrumbs. |
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Place to fry in a frying pan, minced side down. Cook over medium heat until golden brown. |
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Then turn the eggplants over. Fry for another 3-5 minutes until done. Remove oily residues with paper towels. |
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Serve the appetizer hot. It turns out very juicy, aromatic and crispy. |
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At the end of summer, eggplant time comes and housewives are happy to use this tasty and healthy vegetable for preparing the most different dishes and blanks. We will also do this today and I will tell you about recipes for fried eggplants, because they cook quickly and turn out delicious.
I have already shared one recipe with you, if you missed it, then take a look, now we will fry eggplants with garlic, tomatoes, cheese and even cook them like mushrooms.
But first, let's talk about how to choose the right eggplants and how to prepare them for frying.
How to properly cook fried eggplants
- It is better to use young eggplants for frying; they have a thin skin, it will not need to be cut off, and there will be few seeds in them, and young fruits also do not have that bitterness that is always advised to get rid of.
- If you do get older eggplants and you are afraid that they will be bitter, then you can cut them to the size you need, put them in a bowl, add salt, mix well and let them stand for 20 - 30 minutes, you can put a little pressure on them. The juice that the eggplants give must be drained and they will not be bitter. You can keep the eggplants in salted water, then dry them with a paper towel before frying.
- If you need eggplant mugs or plates for frying, then do not make them too thin, the optimal thickness is about 1 cm. This size allows the eggplants to fry well in just a few minutes and they are not heavily saturated with oil, and they retain their shape, which is also important, if you want to end up with a beautiful dish.
- Often recipes suggest dipping mugs or plates in flour, this good way make eggplants tastier - they turn out juicier with less oil and, at the same time, with a crispy, appetizing crust.
- In order for the eggplants to be fried and not stewed, they must be placed in a well-heated frying pan with a sufficient amount of oil and fried without covering with a lid.
- If you want to reduce the amount of fat, you can first place the fried eggplants on a paper napkin to absorb excess oil, and then onto the dish.
That's all the simple and uncomplicated tips, take them into account and fried eggplant dishes will delight you with their taste. Let's start cooking and start with, perhaps, the most... simple recipe with garlic.
How to cook quick and tasty fried eggplants with garlic
We can say about this dish - minimum time, maximum taste, see for yourself.
Ingredients:
- eggplant - 1-2 pcs.
- garlic - 2 cloves
- soy sauce - 1 tbsp. l.
- red pepper - 1 tsp.
- salt - to taste
- vegetable oil for frying
How to fry:
The dish is ready. It can be served as a hot side dish for meat and is good as a cold appetizer.
Fried eggplants with garlic and tomatoes
This appetizer is also made quite quickly, and is perfect not only for an everyday meal, but will also decorate a holiday table.
Ingredients:
- eggplants - 4 pcs.
- tomatoes - 4 pcs.
- garlic - 1 head
- mayonnaise
- vegetable oil
How to cook:
Our dish is ready. This is how you can quickly and easily prepare a delicious vegetable snack.
Recipe for delicious fried eggplant with cheese
I came across this interesting recipe on the Internet called “Peacock Tail”, I immediately liked it appearance, and later with your own taste.
Ingredients:
- eggplants - 2 large fruits
- tomatoes - 3 pieces
- hard cheese - 200 gr.
- garlic
How to cook:
Place this beauty on a large plate, sprinkle with chopped parsley and serve. Then you can divide the eggplants into portions.
Frying eggplants like mushrooms - recipe with photos
Ingredients:
- eggplants - 2 pcs.
- eggs - 2 pcs.
- onions - 2 pcs.
- vegetable oil
- dried mushroom powder or mushroom seasoning - 1 tbsp. l.
How to cook:
Try this dish, I’m sure you’ll like it.
Video recipe for Chinese fried eggplant
Another recipe for an interesting preparation of fried eggplants is offered by chef Ilya Lazerson in his video and, as always, gives useful tips, be sure to check it out.
I hope you enjoyed my selection of delicious and quick to prepare fried eggplant recipes.
Bon appetit!
Elena Kasatova. See you by the fireplace!