Eggplant cold dishes. Eggplant Recipes: Tomato and Mayonnaise Sauce

17.04.2019 Dishes for children

Eggplant cold appetizers are not only an ideal decoration for a festive table, but also represent a rather rich dish that is served to guests along with salads (before a hot dinner). So that you have a detailed idea of how such products are created, consider two different options for their preparation.

1. Eggplant Recipes: Tomato and Mayonnaise Sauce

Required Ingredients:

refined - 135 ml;
wheat flour - ½ cup;
medium-sized young eggplants - 2 pcs .;
low fat mayonnaise - 160 g;
small fresh garlic - 2 cloves;
medium red tomatoes - 5 pcs .;
russian cheese - 200 g;
table salt - 1/3 of a small spoon.

Cooking process

Cold and tomatoes are prepared quite easily and quickly. To do this, you need to wash all the named vegetables, peel them from the stalks, and then chop them into circles 1.5 centimeters thick.

To give this snack dish a more fragrant taste and beautiful appearance, eggplants require a little fry in oil (vegetable). To do this, the product should be flavored with salt, roll in flour, and then put in a hot pan. After both sides of the vegetable become ruddy, they should be taken out of the saucepan and blotted with a paper napkin to completely remove the fat.

Also cold snacks from eggplant require separate cooking flavored sauce. To create it, grate hard cheese and garlic on a small grater, and then mix them thoroughly with mayonnaise. Next you need to start forming the dish. To do this, put the fried eggplant circles on a flat plate, place the mayonnaise sauce on the surface in the amount of one full dessert spoon, and then cover the snack with a tomato circle.

2. eggplant with herbs and nuts

Required Ingredients:

Cooking process

Eggplant cold appetizers with greens are made a little differently than the above described method. The main vegetable is required to be cut lengthwise into thin slices, coat them in flour, and then fry on both sides in vegetable oil. After that, it is necessary to chop the peeled walnuts into a large crumb, add to it chopped dill and parsley, grated garlic and cheese, as well as low-fat mayonnaise. Next, the resulting fragrant gruel should be spread over the surface of the eggplant plate, roll it into a thick roll and fix with a toothpick or cooking skewer.

How to properly serve

Cold and other ingredients should be presented to guests on a flat plate decorated with leaves of lettuce, parsley, dill sprigs, and slices of olives or lemon slices.

Festive Eggplant Appetizer - This is a great choice for the next feast. There are several variations of its preparation. We suggest to get acquainted with them.

Eggplant snack on the festive table

Vegetable rolls.

Required Products:

Fennel bunch
   - seasonings
   - flour - half a glass
   - garlic clove - 2 pcs.
   - cheese - 220 g
   - vegetable oil
   - mayonnaise sauce

Cooking:

Wash vegetables, crumble with thin slices, roll in flour, fry in butter until golden. Put it on a napkin or a plate. During this time, the excess oil will drain. Prepare the stuffing: rub cheese, garlic, cut dill. All mix, season, refuel. Put the resulting mass in an even layer on the fried plates, wrap. Prepared rolls shift to salad leaves.

How about you?

Eggplant Appetizers Recipes for the Holiday Table

Blue with minced pork.

Ingredients:

Blue - 4 pcs.
   - egg - 2 pieces
   - hard cheese - 120 g
   - low-fat pork - 520 g
   - garlic tooth - 2 pcs.
   - spices (basil, dried parsley, red pepper)
   - dried tomatoes

How to cook:

Cut the blue ones in half, scrape the middle, add plenty of salt, leave for 30 minutes. Meat melenkoh crumble, season, slightly repel. Eggplant pulp also chop, salted, slightly squeeze. Garlic and onion also cut. Add a spoonful of vegetable oil to the pan, add the minced meat, eggplant pulp. Pour all the spices during this process. Garlic is added to the cooling meat. As soon as the stuffing is slightly cold, beat a couple of eggs that will help the mass become more plastic. Rinse the vegetable “boats” and place them on a baking sheet covered with foil and greased with butter. Fill the "boat" stuffing. Cut the cheese into slices, lay them on top. Put the dish in the oven for half an hour.

Find out the same.

Recipe with sweet peppers and mushrooms.

You will need:

Champignons - 220 g
   - hot pepper
   - cloves of garlic - 5 pieces
   - Korean carrot - 220 g
   - sweet large pepper - 2 pieces
   - blue - 4 pcs.
   - salt
   - vegetable oil - 3 tbsp. spoons
   - garlic tooth - 5 pcs.
   - onion

Cooking steps:

Fruits cut in half, cut the inside, finely chop it. Cut halves into rectangular pieces. If there was a large number of grains inside? just delete them. Put the chopped blue ones in a pot of water to get rid of the bitterness. Sweet pepper crumble into rectangular pieces. Take 2 pans. In one, fry the mushrooms, and in the second onion. Garlic cloves cut, crush the side of the knife. Fry it in a large frying pan with the addition of sunflower oil. Put the garlic, fry, add the blue ones, fry on high heat with constant stirring.

Put fried mushrooms and sweet peppers in a roasting pan, pour in a little more oil, salt, season to taste, stir well, stew on low heat with the lid closed. After 20 minutes, lay out the carrot, stir, extinguish over medium heat for another 5 minutes.

Recipe with lemon.

Vegetable fat - 35 g
   - lemon - 0.2 pcs.
   - blue - 165 g
   - Tomato - 30 g
   - capsicum green pepper - 25 g
   - olives - 10 g

How to cook:

Select fruits of the same size, bake them in the oven or fry on coals. Carefully remove the peel, put in a pan with warm oil. Salt, pour lemon juice, fry. Do this until the vegetables are golden in color. Sprinkle with lemon juice again, put it on a dish, pour it with juice that was formed during frying, decorate with green pepper pods, onion rings, tomato slices, black olives, sprinkle with chopped greens.

Recipe with raisins.

You will need:

Eggplant fruits - 4 pcs.
   - raisins, sunflower oil - 100 g
   - potatoes - 2 pieces
   - bitter pepper pod
   - ground cumin - 0.25 tea spoons
   - salt
   - a bunch of parsley

Cooking steps:

Wash the raisins, soak it in warm water for an hour. Wash the blue ones, lower for a couple of minutes in boiling water, free from the peel, crumble into cubes, fry, put the raisins, stew for another three minutes. Wash the potatoes, boil it, peel, crumble into cubes. Wash the hot pepper, remove the seed box, chop. Parsley greens wash, crumble. Put the vegetables with raisins in a bowl, put potatoes, cumin, spices, greens, pepper. Stir everything, season with oil, put in a dish, let cool for 40 minutes.

Eggplant snacks on the festive table - photo:

Option with nuts.

Ingredients:

Nuts - 30 g
   - mayonnaise - 25 g
   - onion
   - parsley
   - cheese - 120 g
   - blue
   - garlic tooth - 4 pcs.
   - dill
   - parsley

How to cook:

Leave the vegetables unpeeled, just cut them into thin slices, add salt and leave for 15 minutes. After rinse in water, transfer to a frying pan with hot oil. Fry each side until cooked, put it on a paper towel. Scratch cheese, add chopped walnuts, garlic. Mix this mass with mayonnaise. Put the chopped dill and parsley.

Cold snacks from vegetables are popular in all cuisines of the world. Eggplant dishes are varied, while easy to prepare and do not require experience in cooking.

Eggplant snacks can be any hostess. You can cook delicious flavored dishes on a festive table or make preparations for the winter and keep the dish in a cool place.

Eggplants are cooked with tomatoes, garlic, herbs, mushrooms and cheese. There are many ways of cooking - the dish is stewed, boiled, baked, fried and fast snacks are prepared from raw vegetables.

Pickled eggplants with garlic

This is an unusual dish for a snack. You can cook for a holiday or serve to the main dish for lunch.

Preparation takes 20-30 minutes.

Ingredients:

eggplant - 3 pieces;
wine vinegar - 60-70 ml;
water - 70 ml;
cilantro;
hot peppers;
flour - 1 tbsp. l;
salt to taste;
honey - 3 tbsp. l;
ground pepper to taste;
garlic - 1 slice;
vegetable oil - 4 tbsp. l

Cooking:

Cut the eggplants lengthwise, sprinkle with a slice of flour fry in a pan until golden brown.
Put the eggplants on a paper towel and remove excess oil.
Mix vinegar, water and honey.
Put the marinade on the fire and simmer for 5-6 minutes, stirring with a spatula.
Chop garlic and put in marinade.
Turn off the heat, cover the pan with a lid and leave to cool.
Fried eggplants put on a dish, salt and pepper, pour the marinade and leave to marinate for several hours. Periodically sprinkle the eggplants with marinade.
When serving, decorate with chopped greens.

A quick dish for an appetizer will appeal to lovers of Korean spicy cuisine. You can cook for holidays or serve with a side dish for lunch.

Preparation takes 40-45 minutes.

Ingredients:

eggplants - 650-700 gr;
korean carrot - 100 gr;
white onions - 1 pc;
vegetable oil - 4 tbsp. l;
cilantro;
white wine vinegar - 4 tbsp. l;
salt - 1 tsp;
hot peppers;
sugar - 1 tbsp. l

Cooking:

Mix vinegar with salt and sugar.
Heat the marinade to dissolve the salt and sugar.
Cut the onion half rings and pour the marinade.
Cut the eggplants in half lengths. Put the eggplants stew in salted water. Boil 10 minutes and drain in a colander.
Remove the peel from the eggplant and cut into a medium cube.
Mix with marinated onions. Add the marinade.
Mix eggplants with Korean carrots.
Put the dish to marinate for 15 minutes.
Heat the vegetable oil in a water bath or in a microwave and add to the dish.
Chop the cilantro.
Add cilantro, hot pepper and mix the ingredients thoroughly.

Ingredients:

2 eggplants;
cucumbers - 2 pcs;
tomatoes - 2 pieces;
garlic - 2 slices;
olives - 5-7 pieces;
mayonnaise;
vegetable oil;
parsley;
salt.

Cooking:

Slice the eggplants at an angle.
Salt them in the cut, leave for 15 minutes and blot with a paper towel to remove the released juice.
Grease the eggplants with vegetable oil, put on a baking sheet and place in a preheated oven for 25 minutes. Bake at 180 degrees.
Cut the cucumber at an angle into circles.
Cut the tomatoes into circles.
Cut the olives in circles.
Put the eggplants on the dish, brush with mayonnaise, put the tomato on top and brush with mayonnaise again.
Put the cucumber in the last layer, brush with mayonnaise and put a circle of olives on top.
Decorate the dish with parsley leaves.

Another popular option. Preparing the dish quickly and easily.

Crouton eggplant snack can be cooked on a festive table or served with a side dish for lunch or dinner.

Preparation takes 30 minutes.

Ingredients:

2 eggplants;
mayonnaise to taste;
sour cream cheese - 100 g;
tomato - 3 pcs;
dill;
salt;
garlic - 1 slice;
vegetable oil.

Cooking:

Cut off the tails of the eggplant and cut along thin slices.
Sprinkle with salt eggplants and leave for 15 minutes.
Fry in a pan on both sides.
Put the eggplants on a paper towel and remove excess fat.
Finely chop the garlic or skip through the press and mix with mayonnaise.
Grease each eggplant with mayonnaise.
Cheese grate on a fine grater and sprinkle with a layer of mayonnaise.
Cut the tomato into slices.
Put a slice of tomato on the edge of an eggplant slice and wrap the roll.
Cut off the tops of the dill and garnish the finished dish.

Eggplant with garlic and cheese

This is a very tasty and flavorful snack for every day. Serve eggplant with cheese and garlic with any side dish. The dish can be cooked for holidays and parties.

Preparation takes 35 minutes.

Ingredients:

hard cheese - 100 g;
eggplant - 1 pc;
mayonnaise;
vegetable oil;
garlic - 2 slices.

Cooking:

Cut off the stalk of an eggplant and slice it lengthwise.
Grate cheese.
Chop the garlic with a knife and press.
Fry the eggplant blush on both sides.
Blot the eggplants with a paper towel.
Mix mayonnaise, garlic and cheese.
Knead the cheese mass until the garlic and cheese are even.
On one side of the eggplant, place a spoonful of the filling and roll into a roll.

Eggplant Snack with Walnuts and Garlic

This is a hearty and nutritious snack for every day. A harmonious combination of components and an unusual taste will make the dish an ornament to any table. You can cook for any occasion or serve for everyday lunch with any side dish.

Ingredients:

walnut - 0.5 cup;
2 eggplants;
parsley;
dill;
garlic - 2 slices;
vegetable oil;
salt.

Cooking:

Cut off the tails of the eggplant and cut plates along.
Salt the eggplants and set aside and release the juice for 15 minutes.
Blot the liquid with a towel.
In vegetable oil, fry the eggplants on both sides.
Blend the nuts with the herbs. Taste with salt and mix.
Put a spoonful of the filling on the eggplant and wrap the roll.
When serving, garnish with parsley leaves.

Eggplant with tomatoes in Greek style

This is a simple, but unusual tasting eggplant appetizer with tomatoes and garlic. The dish can be served independently or as a side dish to the meat dish. You can cook on a casual table or a festive meal.

Preparation takes 40 minutes.

garlic - 2 slices;

flour - 2 tbsp. l;

olive oil - 3 tbsp. l;

salt;

sugar.

Cooking:

Cut the eggplant into slices.
Dissolve salt in water and add eggplants to remove bitterness.
Chop the tomatoes finely.
Chop finely greens.
Finely chop the garlic.
Roll eggplants in flour.
Fry to a blush on both sides.
Put tomatoes, garlic and greens into the pan. Add salt and spices. Stew tomatoes in a frying pan over low heat until cooked.
Put the eggplants on the dish and place a spoonful of tomato sauce on each.
When serving, decorate with greens.

Eggplant Crumble for Snacks

This is an unusual recipe for white eggplant appetizers. A quick original dish can be served for lunch or dinner or set on a festive table.

Crumble cooking takes 30 minutes.

Ingredients:

feta cheese - 150 g;
hard cheese - 30 g;
white eggplant - 3 pieces;
tomato - 3 pcs;
butter - 3 tbsp. l;
vegetable oil;
flour;
salt and pepper to taste.

Cooking:

Eggplant cut in half lengthwise.
Carefully cut the inside, forming a "boat".
Grease each eggplant inside with vegetable oil.
Dice the tomatoes.
Eggplant pulp cut into pieces and mix with tomatoes.
Add salt and pepper, mix.
Put the stuffing in the pan and fry until cooked.
Fet cut into cubes.
Rub grated butter and mix with flour.
Hard cheese rub on a fine grater and add to butter.
Stir the ingredients.
Put in the eggplant vegetable mixture. Put the feta cheese on top.
At the very top, lay out the cheese chips.
Put everything on a baking tray and bake at 180 degrees for 20 minutes.
Sprinkle ready crumble with chopped greens.

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The fastest and tasty eggplant appetizer with garlic cooked in the oven! Yes, yes, you were not heard - it is very fast, and there is no fat, and spray on the stove from the pan, try it!

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We will need

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2-3 eggplants
1-2 onions
2-3 cloves of garlic
2 tbsp. spoons of tomato paste or ketchup
greens to taste

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Cooking:

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Cut the eggplants into slices and spread them on a baking sheet, covering it with food paper - salt and brush, dipping it in vegetable oil, lubricate each bite.
Put the eggplants in the oven for 7-10 minutes, warming it to 200 degrees.
While the eggplants are browned until they turn red, fry the onions with garlic and tomato paste.
We take out the eggplants from the oven and spread the resulting mass on top - sprinkle with chopped greens.
In this way, eggplants are roasted without sprays and they have a beautiful blush!

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Eggplant spicy rolls (quick, easy and tasty!)

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Ingredients:
- 1 eggplant;
- 2 tomatoes;
- 50 grams of mayonnaise;
- 3 cloves of garlic;
- 30 grams of walnuts;
- 40 milliliters of vegetable oil;
- parsley, salt;

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Cooking:
Eggplant, without peeling, cut a thin knife with a sharp knife.

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Salt and let stand for about five minutes to the glass bitterness.

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In hot vegetable oil, fry on both sides and put on a paper napkin, giving the opportunity to absorb excess oil.

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Peel and squeeze the garlic through the garlic; mix it with the mayonnaise.

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Smear the eggplant plates with mayonnaise on one side, place a sprig of parsley and a slice of tomato, roll up with a roll.

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Put the rolls on a plate, sprinkle with dried crushed walnuts, garnish with parsley sprigs.

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Eggplant in Turkish

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Eggplants in Turkish are prepared very simply, and it is pleasant to treat them. Everyone who has tried these eggplants, then looking for a recipe for their preparation. I share with you the recipe.

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Ingredients:

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3 pcs. - eggplants
3 pcs. - large tomatoes
3 pcs. - carrots
1 bunch - parsley
100 ml. - vegetable oil
salt
black pepper

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Cooking:

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Wash the eggplants and chop them straight into the skin with fairly broad strips.
Salt a little and leave for 40 minutes to leave bitterness.
Then rinse the plates in cold water.
Grate carrots on a coarse grater.
Chop the tomatoes and onions in small cubes.
Onions, carrots and tomatoes mix, then fry until cooked in vegetable oil, pepper to taste.
After that, fry the eggplants on both sides.
On each piece of eggplant laid roasted vegetables.
Then you need to shift the plates on a baking sheet, putting them together.
Pour some vegetable oil on top and place in the oven.
Bake for 10-15 minutes at a temperature of 185 degrees.

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This is how easy it is to prepare eggplants in Turkish! It remains only to sprinkle them with any greens. Very tasty and healthy snack turned out! Try it for sure!

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Spicy eggplant appetizer with tomatoes and cheese.

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I offer this simplest eggplant snack recipe - everything is simple, understandable, and in 20 minutes you can start eating :) How much it will be sharp depends only on you, you only need to increase or decrease the amount of garlic in the recipe.

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We will need:

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Eggplant - 2 pcs
Any hard cheese - 150 grams
Tomatoes - 3-4 pieces
2-3-4 cloves of garlic
Salt
Mayonnaise

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Cooking:

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Cut eggplants into ringlets, add salt water and leave to soak for 15 minutes.
Cut tomatoes into rings.
We rub cheese on a medium grater, and squeeze garlic into it, passing it through garlic press, mayonnaise, and mix it thoroughly, you can add basil and not a lot of lemon juice.
Now take the eggplant water, let it drain and overcook it in a large amount of oil, on each side, until golden brown. Put them on a strainer to make the glass excess oil and start "stuffing"
On the eggplant lay out the cheese-garlic mixture and close the tomato - EVERYTHING !!!
You can decorate with a sprig of parsley or olives, a delicious eggplant snack with tomatoes will appeal to everyone. You can serve it with any side dishes or as a separate dish with a slice of black bread, after frying it in a toaster.

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Eggplant rolls with nuts.

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Who loves eggplant, he will definitely appreciate this snack. Add to this that this dish can be prepared for the holiday table. Today I made stuffing from nuts, and sometimes I put a tomato instead of a nut. Pretty simple and tasty ....

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Cooking method:
Eggplant cut along thin plates.
Soak them in salted water.
Fry in a pan with a minimum amount of fat (oil).
Dip each piece in a napkin (to remove excess fat).

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Cooking stuffing:
Grind nuts, add garlic, shabby cheese and a little bit of mayonnaise. Stir well.
If you like a spicy snack, add more garlic.

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Finish cooking:
We take a plate of eggplant and slightly grease with mayonnaise.
Put the stuffing on one edge of the plate and spin the eggplant with a roll.

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Eggplant Appetizer with Tomatoes

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Take eggplants and cut into circles, salt and leave for 30 minutes to leave bitterness (you can hold the eggplant in milk).

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Cooking eggplant stuffing - grate cheese and garlic on a fine grater, add mayonnaise and mix everything.
When the time is up, wash the eggplants with cold water, dry and fry in vegetable oil.
Blot excess oil and put on a plate. Lubricate the prepared mass, then put the tomatoes on the tomatoes again stuffing and sprinkle with finely chopped greens. Great snack!

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Eggplant Rolls in Georgian

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Unmatched eggplant appetizer - delicious, spicy, a little spicy! These rolls are very fond of my family. As soon as the season begins, I cook this dish all the time. The husband is absolutely delighted! This appetizer will look great on a festive table.

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Products

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eggplants - 2 pieces
hard cheese - 50 g
walnuts (kernels) - 70 g
garlic - 2 tooth.
adjika Georgian - 0.5 tsp.
mayonnaise - 2 tbsp. l
salt - to taste
parsley - for decoration
vegetable oil - for frying

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Cooking:
Eggplant wash, remove the tails. Cut thin long plates along the whole eggplant.
Put the eggplant plates in a bowl, sprinkle with salt and leave for 30 minutes.
In a heated pan, pour in vegetable oil. Put eggplants in a colander to drain liquid, and then fry in a frying pan with oil on both sides until rosy (do not overcook, they will become dry and it will be difficult to turn into a roll).
Put the fried eggplant plates on a napkin or paper towel to remove excess fat.
Grate the cheese on a fine grater (any hard cheese will do), peel the garlic and pass through the press, chop the walnuts in a blender. Put everything in a deep dish, add mayonnaise and mix well the mass.
Each plate of eggplant slightly greased full-length Georgian adzhika. On the edge, place a spoonful of nut-cheese mass and roll up roll. Put ready-made rolls on a dish, decorate with parsley. You can also decorate and chopped hot pepper. The taste is incredible!

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Eggplant is one of the most popular vegetable crops. They can be fried, baked, stuffed, stewed, boiled. In any form of eggplant dishes are very tasty and healthy. Yes, it is useful, because it is a real vitamin storehouse. Eggplant appetizer - the queen on the holiday table. You will find a selection of the best recipes.

"Peacock Tail" - a beautiful snack

Summer is a wonderful time when nature generously presents us with delicious vegetables and fruits. The home menu can be filled with various dishes that amaze not only with their taste and piquancy, but also with huge benefits for the body.

Any holiday table will be able to decorate an appetizer "Peacock Tail" of eggplant. The photo of the finished dish is simply fascinating for its beauty. But in fact there is nothing difficult. As the saying goes, sleight of hand and no fraud.

Composition:

6 pieces eggplants;
2 onions;
5-6 pieces garlic cloves;
4-5 pieces fresh tomatoes;
300 g of hard cheese;
2 tbsp. l soy sauce;
0.2 l of mayonnaise;
1 tbsp. l salt.

On a note! Everyone knows that eggplant contains a substance that gives them bitterness. To get rid of this, carefully salt the eggplants and leave for half an hour. Together with the juice and bitterness goes.

Cooking:

We will arrange a delicious holiday

Holiday - it is always troublesome event. So much time and effort to spend on training! Each hostess seeks to set the table in such a way that the spirit of the guests is captured by what they see and eat. An original decoration will be an eggplant snack on a festive table.

There is nothing difficult in the preparation of such a dish. The main thing is the decoration. Here it is necessary to show imagination. It will be a light, appetizing, fragrant and incredibly tasty eggplant appetizer with tomatoes.

Composition:

2 pcs. eggplants;
2 pcs. fresh tomatoes;
2 pcs. cucumbers;
3-4 pieces garlic cloves;
300 g of hard cheese;
olives;
2 tbsp. l mayonnaise;
salad leaves;
fresh parsley - to taste.

Cooking:

On a note! If the eggplants are soaked in water beforehand, they will absorb less sunflower oil during the frying process.

In appearance, this appetizer will resemble a peacock tail.

Eggplant cut into small rings, the thickness of each should be no more than 10 mm.
Put the eggplant in salted water and withstand 10-15 minutes.
Fresh tomatoes are washed, dried and cut into rings.

Remove the olives from the jar and spread it in a colander.

Hard cheese is ground on the smallest grater.
Put the cheese mass in the bowl.
Add garlic, crushed under the press, and mayonnaise.
Knead these ingredients until a homogeneous texture mass is formed.
Wash the salad leaves thoroughly and dry them.

Fry eggplant slices until fully cooked in refined vegetable oil.
Immediately do not lay out the eggplant on the dish, and lay them on a paper napkin.
When the oil is absorbed, spread the fried eggplants on top of the lettuce leaves.
Each eggplant is richly greased with the prepared cheese mass.

At the end we decorate the dish with olives and greens.

Tip! You can experiment with the taste and add pickled cucumbers.

Almost culinary classics

Appetizer "Teschin language" of eggplants has become so popular that this dish can be safely called a classic. Virtually every housewife prepared such a snack. It can be very spicy or slightly piquant. It all depends on personal taste preferences.

Composition:

4 things. eggplants;
2 pcs. fresh tomatoes;
130 ml of mayonnaise;
several garlic cloves;
1 tbsp. l salt;
for frying refined sunflower oil;
bunch of greens.

Cooking:

Cut off the eggplant stalk.
We cut eggplants with oblong thin plates.
Salt well and place for half an hour under pressure.
The drained liquid is drained, and the eggplants are fried until golden brown in refined vegetable oil.
Garlic cloves grind through a press.
Add garlic to mayonnaise and mix thoroughly.
Each fried slice of eggplants we grease with abundantly prepared mayonnaise sauce.
Put a slice of tomato and chopped greens on the edge.
Wrap in a roll and serve.

On a note! If the eggplant rolls unfold, gently fix the edges with a toothpick.

New recipe for eggplant snack

If you like occasionally pamper yourself with savory dishes, cook spicy eggplants. The snack will be ready in literally half an hour. It can be served in the form of small canapes or salad. It all depends on how you chop the eggplant.

Composition:

1 kg of eggplants;
3 onions;
to taste salt;
wine vinegar - to taste;
130 ml of refined sunflower oil;
several garlic cloves.

Cooking:

Prepare eggplants as described in previous recipes.
To get rid of the bitterness, salt the eggplants and keep them under pressure for about 30-40 minutes.
Then each piece is slightly wrung out without deforming it.
On refined sunflower oil, fry eggplants until ready.
In a separate frying pan, passaced onion, chopped into half rings.
Mix fried eggplants with browned onions.
Garlic cloves cleaned and skipped through a press.
Add wine vinegar to garlic mass to taste.
Serving the dish to the table, watering cooked garlic sauce.

Royal Eggplant Appetizer

In the summer, eggplant can be used to cook various dishes. In spite of the choice of heat treatment method you choose, this vegetable will retain its beneficial properties. Ordinary fried eggplant has already become boring. I want some kind of diversity.

This is where an eggplant appetizer comes to the rescue. Her recipes are so diverse that each housewife will be able to choose a suitable option for preparing a vegetable dish. So, for dinner or a festive table, you can submit stuffed eggplant.

Composition:

500 g of eggplants;
2 onions;
200 g fresh champignons;
50 ml of refined sunflower oil;
1 chicken egg;
400 ml sour cream;
a mixture of peppers and salt - to taste.

Cooking:

On a note! When choosing eggplants, pay attention to their appearance. If the stem is dry and there are rough spots on the peel, it means that the fruit is not the first freshness.

For the preparation of this dish will suit only the young fruits of eggplant.
Eggplant is cut lengthwise into two equal parts.
Using a spoon or spatula, gently scrub the pulp. It turns out a kind of eggplant boat.
Peel the onion, cut into cubes and fry until refined in refined sunflower oil.
In a separate bowl, preferably deep-fried, fry the prepared eggplants.
We wash fresh champignons, peel and boil them in salted water.
Cut finely boiled champignons, add browned onions.
Here we introduce salt, a mixture of peppers and an egg.
Stir these ingredients thoroughly until a homogeneous texture is formed.
Prepare the stuffing stuffed eggplant.
We spread the eggplant in a heat-resistant form and send it in the oven for 20-30 minutes.
Before serving, eggplant pour abundantly sour cream.