Hello dear readers!

Many housewives consider eggplant to be a picky fruit and try to avoid it in their kitchen. Often they are bitter, turn black, or become unnecessarily greasy after frying. Everything is just like that. But all these troubles can be avoided if they are prepared correctly.

Today I will tell you what I do with eggplant most often. We will look at the secrets of proper cooking and life hacks in this article. All recipes are simple and the dishes are very tasty. Check it out yourself!

In autumn, when there are a lot of eggplants, you can make preparations for the winter. It is very tasty and healthy. But it is much more useful, on the eve of spring, to stock up on a real storehouse of fresh vitamins. Therefore, after harvesting, we have an eggplant paradise.

The main thing to remember is that eggplants can be bitter in a dish if their crop was harvested late. To avoid this, crumbled in the right way, they need to be sprinkled with salt and left for 20 minutes until moisture is released. Then the liquid must be drained and the eggplant washed.

So, what do I most often cook with eggplant?

Vegetable stew

This meal sells like hot cakes. My people just adore it, and I love this dish also because it is very quick to cook.

To do this, I take an equal amount of vegetables (eggplants, tomatoes, sweet peppers of different colors), a little onion and garlic, fresh greens and seasonings.

I use the amount of ingredients by eye, based on the scale of the meal. In addition, as the main products I can take different vegetables that come to hand. You can, for example, use a zucchini, or you can not use it.

I thoroughly wash all the vegetables, peel them (if the eggplant is young, you can leave the skin on) and crumble into cubes.

I pour a little oil into a large brazier (just a little bit) and lay out the ingredients. I put a couple of tablespoons of tomato paste (optional).

I add salt, pepper and seasonings and carcass, stirring occasionally, until tender.

The aroma in the kitchen scatters instantly and by the time the dish is served, the relatives are already salivating. It turns out very tasty, and most importantly useful. Try it!

Fried eggplant with garlic and cheese

The combination of this vegetable, garlic and cheese is a delicious taste and aroma. Those who know will understand. To fry eggplant, you only need a few ripe fruits, 3-4 cloves of garlic, mayonnaise and cheese.

Fry eggplant slices in oil.

Many people do not undertake to work with eggplants, because after frying they become very fatty. This is not only unpleasant, but also harmful to health. Therefore, I advise you to use egg batter. This layer will help “clog” the pores of the pulp and it will stop absorbing oil like a sponge.

Another way to avoid this is to brush the circles with oil before placing them in the pan, while frying in a dry roaster.

If your circles are still saturated with an excessive amount of oil, then put them after frying on a paper towel.

In a small bowl, put 2-3 tablespoons of mayonnaise, add 100-150 grams of grated cheese and crush the garlic. You can add salt, but I don't.

If you have a couple of tomatoes, then that's great. Tomato slices can also be put on eggplant.

Lubricate each circle with cheese spread, you can put a slice of tomato on top, if desired.

You can decorate any way you like. The appetizer is very tasty and never lingers on the table for a long time.

Warm eggplant salad

Ingredients:

1. 3 eggplants;
2. 2 tomatoes;
3. 1 red and 1 yellow bell pepper;
4. 1 onion;
5. 4-5 cloves of garlic;
6. salt, granulated sugar and pepper to taste;
7. a little oil for frying;
8. half a bunch of dill and parsley.

Rinse the vegetables, season the eggplant with salt to release bitterness.

Chop all the ingredients into squares. Fry the onion with a little sugar until golden.

Then send eggplant and pepper to it. Salt and sprinkle with pepper. Simmer over low heat until soft.

Put the mass on a paper towel to remove excess liquid.

Put the stewed vegetables in a salad bowl, add the tomato cubes and mix thoroughly.

Can be served both warm and chilled. it will be delicious either way!

Eggplant with tomatoes and cheese

Eggplants with cheese and tomatoes are a classic in any kitchen during the harvest period. You can cook this appetizer in a matter of minutes, and it flies off the table very quickly, no matter how much you cook it. Today we will consider a very interesting and original idea for preparing this dish.

Ingredients:

1. 4 tomatoes;
2. 2 ripe eggplants;
3. 150 grams of hard cheese;
4. salt;
5. olive or sunflower oil.

Cut the eggplant into thin slices lengthwise, without cutting all the way through.

It turns out a kind of accordion, in the intervals of which we will put tomatoes and cheese. Cut the tomatoes into circles.

Cut the cheese into thin slices.

If the cheese is unsalted, then it is better to salt the accordion. If you chose a salty variety of cheese, then it is better not to do this.

Preheat oven to 180 degrees. While it heats up, place the eggplant fan in an oiled baking dish. In between, insert 1 mug of tomato and 1 slice of cheese.

You can also add any greens. Send to the oven for 30-40 minutes.

This is such beauty and deliciousness. Bon Appetit!

Eggplant rolls with different fillings

Rolls are a very winning option as an appetizer for any occasion. They are very easy to prepare, and you can choose any filling. Now we will look at how to prepare the base for rolls and several options for very tasty fillings.

So let's get the rolls ready.

To do this, you will need 2-3 eggplants, salt and oil for frying. Wash the vegetable, remove the tail and cut into slices along the growth of the fruit.

Hold them in salt water for half an hour, and then dry them on a cloth.

In a frying pan with oil, fry them on both sides and leave on a paper towel to cool and get rid of excess fat.

The preparation of the eggplant base for the rolls is over. Now let's move on to the choice of toppings.

Let's consider several options:

Mushrooms and cheese.

You will need:

1. 350 grams of fresh champignons;
2. 1 onion;
3. 150 grams of semi-hard cheese;
4. sunflower oil;
5. salt and black pepper.

Mushrooms cut into cubes and fry in a small amount of oil. After 10 minutes, add onion cubes, salt and pepper. Bring to readiness, remove from heat.

Immediately add grated cheese and mix again. The appetizer for rolls is ready.

Nuts and cottage cheese

1. 100 grams of chopped walnuts;
2. 150 grams of medium-fat cottage cheese (it should be pasty);
3. a little greenery;
4. 2 cloves of garlic;
5. 2 tablespoons of mayonnaise;
6. salt and pepper.

Grind the nuts in a blender. In the same blender bowl, add cottage cheese, mayonnaise, chopped garlic and chopped herbs. Turn on the blender and mix for a minute until you reach a paste-like mass.

These rolls are very tasty and spicy.

Ham and cheese

Necessary:

1. 100 grams of ham;
2. 100 grams of semi-hard cheese;
3. 2 cloves of garlic;
4. 2 tablespoons homemade mayonnaise;
5. some fresh basil or parsley

Cheese grate on a fine grater. The ham must be chopped very finely or passed through a meat grinder.

Grind the garlic in a garlic press. Combine all presented products, season with mayonnaise and add finely chopped greens. Mix everything thoroughly and the filling is ready.

After applying the mass to the eggplant plate, put a piece of tomato and wrap the roll.

Eggplant salad for every day (Yummy!)

You already figured out that eggplant and cheese are great allies. Therefore, now I will share with you a recipe for a very tasty salad with these products. The yummy is just unearthly! Try it!

All the ingredients are simple and affordable, and the dish turns out to be unusually tasty.

Required products for salad:

1. 2 medium eggplants;
2. 4 small tomatoes;
3. 2 processed cheese;
4. 4 cloves of garlic;

Wash the eggplant, peel and cut into cubes about 1 * 1 centimeter.

Now the cubes need to be salted, peppered and fried in a roasting pan until cooked. The degree of readiness is determined by the softness and slight transparency of the vegetable.

Transfer the eggplant to a salad bowl. Cut the tomatoes into cubes commensurate with the eggplant. Add them to the same bowl.

Cheese cut into exactly the same cubes. If the texture of the cheese is soft, then put it in the freezer for half an hour.

Now you need to rub the garlic into the salad and season with mayonnaise.

Stir and a delicious salad is ready.

Eggplants open up a real space for our fantasies. From them you can cook a huge number of dishes. The main thing is to follow the rules of their cooking, which we discussed with you today.

To date, there are hundreds of eggplant recipes. We considered the simplest and most delicious. Do you have a signature dish with eggplant? Share with us, because your experience and opinion is very important to us. See you soon!

You can cook many very simple and “quick” dishes from eggplant. If you want something spicy, tasty, but simple, "blue ones" are better than all other vegetables. They are appropriate on the everyday and festive table, as an appetizer and a light side dish.

Cooking eggplant in a pan will take a minimum of time. Even with the oil in which the vegetable is fried, the dish will turn out to be dietary, since the calorie content of eggplant is low. You can serve fried "blue ones" with meat, fish, poultry and even boiled cereals. They go well with vegetables, herbs and cheese.

Eggplant in a pan - general principles of cooking

How to cook eggplant in a pan - tasty and fast? First of all, get rid of the bitterness characteristic of this vegetable. The skin of overripe fruits is bitter, so you need to either use young eggplants, or cut off the skin and additionally soak the eggplant pulp in salted water.

The fruits should be washed, cut off the skin, cut the peeled fruit into slices or cubes (depending on the recipe) and pour salted water (a teaspoon of salt into half a liter of water). After 20 minutes, drain the water, spread the slices on a paper towel and blot. Besides the fact that salt will draw bitterness out of the vegetable, it will make the eggplant more elastic. When frying, slices treated in this way will absorb much less oil.

There is another way to remove bitterness. Sliced ​​eggplant should be salted with a few generous pinches of salt and set aside for 15-20 minutes. Then rinse with cold water, dry and use according to the recipe.

Eggplant in a pan with garlic

One of the most successful combinations is fried spicy eggplant with garlic. How to cook eggplant in a pan - tasty and fast? It will take a minimum of ingredients and only half an hour of free time.

Ingredients:

Four medium eggplants;

Four cloves of garlic;

Two eggs;

Pepper and seasonings to your taste;

Seasonal fresh herbs to decorate the dish (parsley, basil, dill);

Oil for the pan.

Cooking method:

Cut eggplant into circles and soak.

Dry by blotting with a paper towel.

Whisk eggs with salt, black pepper, paprika or other seasonings to your taste. Good and dried dill, parsley.

Dip vegetable slices in beaten eggs and place in skillet.

Fry for 4 minutes on each side.

Put the finished circles on a dry towel to absorb excess fat.

Grate garlic cloves or pass through a press.

Finely chop fresh herbs.

Arrange eggplant in a dish, grease each circle with a small amount of garlic gruel, sprinkle with herbs.

Eggplant in a pan with forest mushrooms

Cooking eggplant in a pan with onions and mushrooms is not difficult. After 30-40 minutes, you can serve fragrant “blue ones” with onion and mushroom frying.

Ingredients:

Three young eggplants;

Two hundred grams of forest mushrooms (can be replaced with fresh champignons or frozen mushrooms);

Three eggs;

Four cloves of garlic;

A bunch of dill (or a tablespoon of dried herbs);

Medium onion;

Pepper or a mixture of peppers, salt (to taste).

Cooking method:

Chop onion into small cubes.

Chop the garlic very finely with a knife.

Prepare the eggplants by cutting them into cubes and washing off the bitterness.

Whisk eggs with salt and pepper.

Put the eggplant cubes in the egg “marinade” and leave them for 40 minutes. Stir twice so that the vegetables are soaked in the egg mixture.

Peel mushrooms, wash quickly, cut into small pieces.

Heat the pan, put the eggplant slices and fry, stirring, for five minutes.

Throw mushrooms and onions into the pan, fry for another ten minutes, not forgetting to mix. Salt the roast to taste, add spices (optional).

Squeeze the garlic through a press.

Put garlic in a pan with ready-made eggplants, close the lid, turn off the heat.

After two minutes, eggplant cooked in a pan can be served at the table.

Decorate the dish in a plate with finely chopped greens (fresh or dried).

Layered eggplants in a pan with tomatoes

Juicy “blue ones” with wonderful sourness and a spicy garlic note are a real masterpiece of culinary art. However, cooking eggplant in a pan - tasty and fast - according to this recipe, you can easily. An interesting layout (in layers) makes the dish suitable for a festive table.

Ingredients:

Five small eggplants;

Three tomatoes

Four garlic cloves;

One hundred grams of mayonnaise;

Oil for a frying pan;

Greens for decoration (optional).

Cooking method:

Cut eggplant into slices, season with salt, dry.

Prepare garlic sauce: chop the garlic through a press or with a knife, mix it with mayonnaise.

Cut the tomatoes into circles.

Wash the greens, chop with a knife.

Fry eggplant in hot oil until golden brown.

Spread the circles on a wide flat dish in one layer.

Lubricate the first layer with sauce, spread the tomato slices on top.

Repeat the eggplant and tomato layer.

Chop greens and decorate the dish.

Eggplant in a frying pan with cheese

Another delicious holiday dish is fried “blue” rolls. How to cook eggplant in skoroda - tasty and fast? All you need is some mozzarella and fresh tomatoes.

Ingredients:

Three medium-sized eggplants;

Four tomatoes;

Two hundred grams of mozzarella (can be replaced with another kind of cheese);

Four cloves of garlic;

Three hundred grams of a mixture of mayonnaise and garlic (taken in equal proportions);

Pepper, salt;

Too little for frying.

Cooking method:

Cut eggplant into thin slices, get rid of bitterness.

Fry eggplant slices on a hot frying pan on both sides.

Cheese cut into small thin slices.

Mince the garlic.

Cut the tomatoes into small cubes.

Mix cheese and garlic with sour cream-mayonnaise sauce.

On the tip of the fried eggplant plate, put a spoonful of cheese-garlic mixture, a cube of tomato, roll everything into a roll.

Eggplant in a frying pan with Chinese sauce

An interesting recipe for eggplant fried in a skillet with Chinese spicy sauce was created for lovers of oriental cuisine. The dish can be eaten both cold and hot.

Ingredients:

Two large eggplants;

Four cloves of garlic;

Two tablespoons of starch;

A piece of fresh ginger (2-3 cm from the root);

Two teaspoons of sesame;

Two hundred milliliters of soy sauce;

Two teaspoons of rice vinegar;

One star anise;

a tablespoon of sugar;

Half a teaspoon of ground cinnamon;

Vegetable oil for frying;

Half teaspoon of sesame oil.

Cooking method:

Peel off the eggplant, cut into cubes, soak in salted water.

Roll dried eggplants in starch.

Heat the oil (3-4 tablespoons) and fry the sticks until golden brown.

Place the crispy eggplant slices on a paper towel to remove excess oil.

Prepare the sauce (original name "suan").

Remove the skin from the ginger root, grate on a fine grater.

Pour soy sauce, rice vinegar, sugar, spices and grated ginger into a saucepan.

Bring to a boil and boil twice (it will take about fifteen minutes).

Strain the finished sauce, pour in a little sesame oil, beat with a hand whisk and cool.

Toast the sesame seeds in a dry frying pan (they should turn golden).

Arrange the cubes of fried eggplant on plates, sprinkle with sesame seeds, pour over the sauce.

Eggplant in a pan with vegetables

It is not difficult to cook eggplant in a pan with traditional vegetables: cabbage, tomatoes, carrots, potatoes. The dish will be simple, light, low-calorie and very healthy. This is a great lunch option for a fasting day.

Ingredients:

Three medium eggplants;

Three hundred grams of cabbage (you can take cauliflower instead of white cabbage);

Three tomatoes;

Large bulb;

Three potatoes;

One medium carrot;

Vegetable oil.

Cooking method:

Eggplant cut into large cubes, salt and set aside.

Peel the potatoes and cut them into cubes of the same size.

Cut the white cabbage into squares (disassemble the cauliflower into small pieces).

Heat up a frying pan and fry in oil in succession (separately): first cabbage, then potatoes, eggplants at the end. Vegetables should be sufficiently fried, but not completely cooked (fry for 7-10 minutes). Layer them in a deep frying pan.

Grate the carrots on a fine grater, chop the onion as finely as possible.

Prepare onion-carrot fry.

Throw finely chopped tomatoes into the finished frying, simmer for 15 minutes under a tight lid.

Pour the puffed main vegetables with tomato-carrot sauce and simmer until fully cooked over low heat for 50-60 minutes.

Divide the ragout into bowls and serve.

Eggplant in a Pan - Tricks and Useful Tips

Eggplant should only be fried in hot oil. If it is not heated enough, the slices will stick to the bottom.

For frying in a pan, young eggplants with delicate skin are preferred. Such vegetables are less bitter, it is not necessary to cut off the skin from them.

Overripe specimens are peeled in any case. To make it easier to remove, you can scald the "little blue" ones with boiling water.

If the body or tip of the eggplant is covered with dark ugly spots, you cannot use such a vegetable for food.

Fried eggplants absorb a large amount of fat, so they must be blotted with napkins. If you use old, rancid or simply low-quality oil, you can spoil the taste and smell of eggplant.

Many housewives are thinking about how to cook eggplant. You can do this quickly and easily. The blue ones turn out delicious with any processing, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

Blue ones are recommended to be consumed only after heat treatment, since when ripe, the toxin solanine accumulates in the fruits. This substance is the cause of the bitter taste of the vegetable. So that the nightshade does not taste bitter, salt the chopped fruit, after half an hour remove the liquid that came out in the process. Salt removes the toxin from the vegetable pulp. Thanks to the procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, made into a salad component.

How much to fry in a pan

There are several options for how to cook blue ones in a pan:

• If you are going to fry the circles or plates until golden, you will need 2-3 minutes. to each side.
• Breaded cooking involves a similar roasting period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, saute, you need to know how much to stew eggplant in a pan. This process will take 10-15 minutes.

What to cook from eggplant quickly and tasty

Recipes of different dishes will help you cook eggplant deliciously. Try a vegetable with:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the options for easy-to-prepare foods is an eggplant appetizer. In cooking, there are many such recipes with photos. The composition of the blue dish may include other vegetables, cheese, sour cream, minced meat. Snacks need to be fried or baked. You can replace meat with blue ones by adding mushrooms to get a delicious julienne. Many recipes with photos will help prepare the product, decorate the festive table.

For the winter - cooking recipes

Eggplant dishes for the winter will help to keep blue ones for a long time. There is a huge scope for culinary imagination. Nightshade fruits can be made into delicious canned salads. If you add marinade, you can prepare large pieces together with other vegetables. To make stewed blue ones in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen, it is allowed to use a dried vegetable.

Garnish

Eggplant main dishes are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

eggplant recipes

Blue ones occupy one of the main places on the table of many families. Eggplant recipes with photos exist in large numbers. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Salad Vkusnotishcha for every day

• Cooking time: 3 hours.
• Servings: 2-3 persons.
• Calories: 61 kcal.
• Destination: for lunch / dinner.
• Cuisine: European.

Eggplant Salad Vkusnotishcha is prepared easily, from simple ingredients. They can be found in the kitchen or in the store without much difficulty. A dish of vegetables comes out tender, juicy and tasty. The use of sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product for a holiday or for a family table for dinner. Its delicate taste will appeal to adults and children.

Ingredients:

• little blue ones - 1 pc.;
• mayonnaise - 2 tbsp. l.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greenery;
• cheese - 100 g;
• chicken egg - 1 pc.

Cooking method:

1. The eggplant needs to be baked first. Make a few cuts in the vegetable, salt. Leave in water for 2 hours. Bake the fruit in an oven preheated to 180 degrees for 30 minutes.
2. Peel the prepared vegetable, chop, put in a salad bowl. Do the same with the tomato.
3. Boil the egg, finely chop, chop the garlic. Place the components to the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Number of servings: 10-12 persons.
• Calories: 57.7 kcal.
• Purpose: for dinner / holiday.
• Cuisine: European/vegetarian.
• Difficulty of preparation: easy.

Baked eggplant is suitable for those who are on a diet. The main components of the product contain many useful substances. Oven processing is a gentle cooking option that retains a large number of properties. The combination of blue and tomatoes looks very beautiful in appearance, so the dish is suitable for a festive table. Such a culinary union of products is distinguished by juiciness and excellent taste.

Ingredients:

• garlic - 4-5 cloves;
• eggplant - 2 pcs.;
• cheese - 0.2 kg;
• salt;
• tomatoes - 4-5 pcs.;
• greenery;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut blue ones into circles, salt on both sides, leave for a few minutes to remove bitterness.
2. Using a special press, chop the garlic, put it on a saucer. Pour a little boiling water into a bowl, mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese, cut the tomatoes into thin round slices.
4. Put on a baking sheet, which must first be covered with parchment and greased with oil, layers of all the ingredients: eggplant, cheese, tomato, cheese chips again. Salt and pepper the dish.
5. Bake should be 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Servings: 3-4 persons.
• Calories: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Fans of spicy or savory dishes need to know how to cook eggplant with garlic. Small rolls will be an excellent appetizer suitable for any table. It is very easy to make, you need a minimum of products and time. However, the apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade of blue. Sprigs of greens will make the appetizer look beautiful.

Ingredients:

• green onion - 150 g;
• basil - 1 tsp;
• eggplant - 1000 g;
• dill - 1 bunch;
• salt - 1 pinch;
• garlic - 7-8 cloves;
• vegetable oil - 1 tbsp.;
• cilantro - 1 tsp

Cooking method:

1. Rinse the blue ones, cut them into thin slices along.
2. Finely chop the greens, add the garlic crushed under the press.
3. Rinse the eggplant fruits again, dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes each. for each.
4. At the tip of each fried slice, place a little herb and garlic filling. Roll the blanks into a roll. This dish should be served cold.

Breaded

• Cooking time: 60 minutes.
• Number of servings: 4-5 persons.
• Calories: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a tasty and easy-to-prepare appetizer, pay attention to eggplant in batter. The recipe is suitable for any housewife, it is very convenient in a situation where guests are on the doorstep, but there is nothing to treat them with. In just half an hour you will get a wonderful dish that will not leave anyone indifferent. The appetizer is suitable for use with side dishes or with some alcoholic drinks.

Ingredients:

• flour - 6 tbsp. l.;
• sunflower oil - 250 g;
• little blue ones - 2 pcs.;
• eggs - 2 pcs.;
• salt.

Cooking method:

1. Cut blue fruits into rings, soak for 10 minutes. Then, the pieces should be dried. Fry them in a pan with oil, season with salt and pepper.
2. The next step, how to cook the dish, is to create a batter. Beat eggs, pour in 50 ml of water, gradually add flour and salt. Mix all ingredients.
3. Dip each vegetable slice into the egg mixture. Then, you should put the workpiece in a pan with vegetable oil, fry until cooked.

With chicken

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calories: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven is a tasty and satisfying product that is suitable for dinner after a working day, as it is both dietary and nutritious. You can use such a dish as an independent one or supplement it with side dishes: rice, potatoes, buckwheat. Cooking can take place in different forms: fans or boats.

Ingredients:

• chicken thighs - 3 pcs.;
• salt;
• cheese - 80 g;
• ground black pepper;
• little blue ones - 3 pcs.;
• oregano;
• tomato juice - 250 ml;
• vegetable oil;
• onions - 1 pc.;
• garlic - 2-3 cloves.

Cooking method:

1. Onions must be peeled, chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut along to the tail so that the fruits begin to resemble a fan. Rub them with salt inside, leave for half an hour.
3. Put a frying pan on the fire, heat the vegetable oil. Saute chopped onion until translucent. Add chicken, cook until white, pour in tomato juice. The meat must be stewed until the liquid evaporates. Juice should be poured twice.
4. Place chopped garlic in the resulting mass, add salt and pepper. Mix ingredients, cook 5 minutes.
5. Line a baking sheet with foil. Remove the blue ones from excess moisture by blotting with a paper towel. Put them on a baking sheet, pour vegetable oil, slightly straightening the cuts.
6. Bake vegetables for 25 minutes. In the finished fruits, place the filling between the slices, season with oregano. Sprinkle with cheese chips on top. Return the dish to the oven for 10 minutes to brown the cheese.

sandwiches

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calories: 113 kcal.
• Purpose: breakfast / snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplant sandwiches are a great option for breakfast. A vegetable, according to its taste and nutritional value, can replace sausage or other meat products. You can use the tomatoes on the list if you wish to add juiciness. Bread is recommended to be fried in butter, as this gives ready-made sandwiches an interesting rich taste.

Ingredients:

• egg - 1 pc.;
• cheese - to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes - 1-2 pcs.;
• eggplant - 2 pcs.;
• garlic - 2 cloves;
• salt;
• greenery.

Cooking method:

1. Whisk eggs with salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides for medium browning.
2. Cut blue ones into thin slices, salt for 30 minutes. Then, remove the liquid with paper towels. Place them in a skillet, fry until golden brown.
3. The next step, how to cook sandwiches, make the filling. Rub the cheese with garlic using a fine grater.
4. Place the eggplant on the bread slices, sprinkle with the cheese-garlic mixture on top. Place in microwave until cheese is melted. Garnish with a slice of tomato when serving.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Servings: 1-2 persons.
• Calories: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A good way to cook eggplant with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise with light sour cream. Such a dish will not be out of place in the festive and everyday menu. Breast with vegetables comes out very tender, juicy, with a rich taste. You can cook it in batches, or take more ingredients and bake it on a large baking sheet.

Ingredients:

• mayonnaise - 1 tbsp. l.;
• cheese - 70 g;
• chicken breast - 1 pc.;
• eggplant - 1 pc.;
• garlic - 1 clove;
• tomatoes - 1 pc.;
• seasoning for chicken - 10 g;
• parsley - 10 g;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. First you need to prepare the vegetable components. Blue ones should be cut into thin plates, tomatoes - in circles. Finely chop parsley and garlic.
2. Fry the blue plates in a frying pan with a grill function for 4 minutes. from each side. Lay half of the ingredient overlapped inside the baking dish. Lubricate the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, beat off, season with pepper, salt and chicken mixture. Place the meat on top of the eggplant, cover with the rest of the vegetable. Brush with sour cream.
4. Arrange the tomato slices on a platter, sprinkle with garlic and parsley. Cheese grate or cut into thin slices. Lay the ingredient on top of the previous layers.
5. Put the mold in the oven, preheated to 170 degrees, for half an hour.
6. Serve a quick and tasty dish in portions.

cold appetizer

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content: 80 kcal.
• Purpose: on the festive table.
• Cuisine: European.
• Difficulty of preparation: easy.

A cold eggplant appetizer is always relevant for a festive table. One of the types of such a dish is "Peacock's tail". The main advantage of the delicacy is in its beauty. Food that looks like this is suitable for a Christmas or New Year celebration, anniversary. If you are in doubt about what to cook with eggplant, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese - 0.2 kg;
• tomatoes - 4-6 pcs.;
• little blue ones - 4 pcs.;
• sour cream - 2-3 tbsp. l.;
• olives - ½ cans;
• salt;
• garlic - 2-3 cloves;
• cucumbers - 2-3 pcs.;
• vegetable oil;
• Dill.

Cooking method:

1. Cut the main ingredient into oval pieces. Sprinkle them with salt, leave for 30 minutes. Rinse with water to stop the vegetable from being bitter. Dry the product and put on a baking sheet, greased with oil. Bake for 15 minutes at 200 degrees.
2. The next step, how to prepare a snack, will be the filling. Mix feta cheese with sour cream and crushed garlic.
3. Cut the cucumbers and tomatoes into circles, divide the olives into 2 parts lengthwise.
4. Spread a small amount of filling on each cooled baked oval, put a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive, placed on a drop of mass from Feta.
5. The Peacock Tail appetizer will get a beautiful design if you lay it out on an oval dish, decorating it with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Servings: 2 persons.
• Calories: 166 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplants in the oven with cheese are both savory and tender. Baking such yummy is not difficult for any hostess. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. Ordinary cheese can be replaced with cheese, then the appetizer will become even more tender.

Ingredients:

• cheese - 60 g;
• vegetable oil - 1 tsp;
• eggplant - 1 pc.;
• salt;
• tomatoes - 1 pc.;
• garlic - 2 cloves;
• sour cream - 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin circles, salt. Chop the tomato into small cubes. Grate cheese and garlic cloves on a grater with small holes.
2. Take a deep bowl, mix tomatoes, cheese and garlic inside, put sour cream. Mix all ingredients.
3. Grease the bottom of the baking dish with butter, lay the eggplant and dressing with cheese and tomato in layers, alternating them.
4. Baking an eggplant dish inside an oven heated to 180 degrees will take about half an hour.
5. This appetizer is prepared quickly and comes out delicious hot and cold.

in Korean

• Cooking time: 9 hours.
• Servings: 8-10 persons.
• Calories: 109 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: medium.

Korean eggplant is a snack that has a spicy taste and spicy aroma. Based on these properties, the dish is also called Georgian. It can be stored for the winter or tested in a few hours. Food goes well with any side dish, but the culinary product will seem especially tasty in alliance with potatoes (mashed potatoes). A pleasant pointy taste will appeal to any gourmet, it will give dishes new shades.

Ingredients:

• carrots - 250 g;
• onion - 250-300 g;
• eggplant - 1000 g;
• seasoning for Korean carrots - 1 tsp;
• Bulgarian pepper - 250 g;
• sugar - 4 tbsp. l.;
• hot pepper - 1 pc.;
• garlic - 25 g;
• salt - 2.5 tbsp. l.;
• vinegar 9% - 50 ml;
• coriander - 1 tsp

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips, salt for 60 minutes.
2. Cut the bell pepper into long strips, onion into half rings, grate the carrot.
3. Drain the liquid that stands out from the eggplant, squeeze the pieces of vegetable. Put in a pan, fry until golden brown.
4. Mix all vegetables in a bowl. Add chopped hot peppers and garlic. Season with spices, mix. Leave for 4-5 hours, repeating the mixing several times.
5. Put the salad inside the jars for the winter, cover with lids that need to be boiled beforehand.
6. Take a saucepan, cover its bottom with a linen cloth. Place jars of salad on top of napkins. Pour water so that it reaches the bulges of the vessels, wait for it to boil, sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, cover with a warm blanket until they cool completely.
8. For storage, the eggplant dish is left in a cool place.

Video

Culinary community Li.Ru -

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Crimean eggplant is an easy-to-prepare, but royal-tasting appetizer. She cooks in the oven. Served with butter or mayonnaise. Crimean eggplants are also suitable for those who count calories.

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All kinds of salads, snacks, first and second courses and a variety of pastries - this is not the whole list of what can be prepared from eggplant. Simple eggplant recipes are a godsend for both a festive feast and everyday life.

The inherent "blue" bitterness can be removed in several ways. Eggplant can be baked in the oven on a dry baking sheet and then peeled off. Can be cut in half, salted and put under oppression. But most often, eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed. All of these methods are equally good, so choose any.

You will definitely love our easy eggplant recipes. Choose to taste!

snack rolls

Ingredients:
eggplant,
soft fat cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.

Cooking:
Cut the eggplant lengthwise into wide slices 3-5 mm thick, salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Grind garlic, walnuts and herbs, add mayonnaise and mix until smooth. Lubricate the eggplant slices with the resulting mass and twist into rolls. Instead of cottage cheese, you can use soft cottage cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Appetizer of eggplant, tomatoes and cheese

Ingredients:
1 eggplant
2 tomatoes
100 g cheese
1 baguette
2 eggs,
greenery,
salt,
vegetable oil.

Cooking:
Cut the eggplant and tomatoes into equal slices. Fry eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. Place a slice of tomato on top of each slice of fried baguette, followed by a slice of cheese and a slice of eggplant. Drizzle everything with oil and bake in the oven for 7-10 minutes at a temperature of 180ºС.

Eggplant with minced meat and cherry tomatoes

Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g melted cheese
¼ jar of olives
1 tsp dried herbs thyme,

Cooking:
Cut the eggplant diagonally into slices 2-3 cm thick and carefully cut out the flesh, leaving the bottom. Cut the pulp into small cubes and fry together with minced meat until tender, salt to taste, season with thyme and pepper. Cut cherry tomatoes into 4 parts, cut olives into thin rings, cheese into small cubes. Stuff eggplant slices with minced meat, top with cherry tomatoes, olives and cheese. Transfer the stuffed eggplant slices to a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºС until golden brown.

Eggplant salad with chicken

Ingredients:
1 eggplant
1 boiled chicken leg (200 g),
1 sweet pepper
2-3 tomatoes
½ red onion.
For refueling:
1 tbsp soy sauce,
1 tsp adjika,
2 tbsp lemon juice
2-3 tbsp vegetable oil,
greens, salt, black ground pepper - to taste.

Cooking:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the leg and sweet pepper into strips, slice the tomatoes, and cut the onion into rings. Combine all the products prepared for the salad, pour over the dressing and let the finished salad stand for 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad with eggplant

Ingredients:
2 eggplants
1 zucchini
2 sweet peppers
1 apple
2 cloves of garlic
1 bunch of greens
vegetable oil, salt - to taste.

Cooking:
Cut eggplants, zucchini and apples into cubes, sweet pepper into large strips. Salt the eggplant, put it on a baking sheet, pour over with oil and bake in the oven for 10 minutes at a temperature of 200ºС. Then put the pepper to the eggplants, pour over with oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake also for 10 minutes. Put the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.

Eggplant baked with champignons

Ingredients:
400 g eggplant,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine
1 garlic clove
1 onion
½ tbsp thyme
cheese,
vegetable oil.
salt, black ground pepper - to taste.

Cooking:
Cut the eggplant into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and fry on both sides. Cut the champignons into slices, fry in oil, add the onion, chopped into rings, pour in the wine and let it evaporate. Pour cream over mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add minced garlic and thyme. Lubricate the baking dish with vegetable oil, put eggplants in it in the form of a flower, directing the petal plates from the center to the edges. Put champignons with sauce in the center of the flower, wrap the edges of the plates inside, sprinkle grated cheese on top and bake in an oven preheated to 180ºС for 20 minutes.

Chicken noodles with eggplant

Ingredients:
1 chicken breast.
100 g noodles
1 carrot
1 onion
250 g eggplant,
2-3 tbsp soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.

Cooking:
Pour the chicken breast with 2 liters of water and cook over medium heat until tender. After that, cut the finished meat into strips, strain the broth. Carrots, onions and eggplants also cut into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to vegetables and simmer over low heat for 3-5 minutes. Pour the noodles into the boiling broth and cook it over medium heat until half cooked. Then add vegetables with meat to it, salt, pepper to taste and then cook everything together until the noodles are ready. Sprinkle the finished dish with chopped basil when serving.

Pie with chicken and eggplant

Ingredients:
For test:
225 g flour
1 egg
4 tbsp vegetable oil,
2-3 tbsp water,
salt, spices - to taste.
For filling:
2 eggplants
1 sweet pepper
2-3 tomatoes
1 chicken breast.
For sauce:
300 ml sour cream
3 yolks,
200 g cheese
1 garlic clove
greens - to taste.

Cooking:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough with cling film and refrigerate for 30 minutes. Cut the eggplant into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil where the eggplants were fried. Cut the tomatoes into thin circles. Cut the chicken fillet into small cubes and fry in a pan with almost no oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough according to the diameter of the baking dish, put tomatoes, chicken, eggplants, sweet peppers on it in layers and pour everything with sour cream sauce. Bake the cake in an oven preheated to 200ºС for 30-40 minutes.

Ingredients:
250 g eggplant,
1 stack rice,
1 carrot
1 onion
1 sweet pepper
12 cloves of garlic.
1 tsp adjika,
greens, salt, black and red ground pepper - to taste,
vegetable oil.

Cooking:
Cut the eggplant and pepper into cubes, onion and carrot into thin strips. Rinse rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add sweet pepper and adjika, salt, pepper to taste and mix thoroughly. Put rice on top of this mass, pour everything with salted water so that the rice is covered with water by 1-1.5 cm, cover the dish with a lid and cook over low heat until the rice is cooked until the liquid is completely absorbed. Mix the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.

Scrambled eggs with eggplant

Ingredients:
4 eggs,
400 g eggplant,
100 g ham
1 onion
2 tbsp butter,
100 g green peas,
salt, ground black pepper - to taste.

Cooking:
Cut the eggplant into thick slices, put them on a plate and, after salting, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green peas. Mix the eggs with salt and ground pepper and pour over the ham, onion and peas with this mixture. Divide the omelette into several parts, wrap the fried eggplant in each part and serve.

Lavash roll with eggplant

Ingredients:
1 sheet of lavash
1 eggplant
250 g cheese,
300 g canned tomatoes,
2-3 garlic cloves,
cilantro, salt - to taste,
vegetable oil.

Cooking:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes with juice into the pan and cook until thickened, about 15 minutes. Add chopped cilantro, salt, pepper and set aside. Grate the brynza. Lubricate a sheet of pita bread with tomato juice, put eggplants on it, sprinkle with cheese. Roll into a roll, brush it with butter on top and bake in the oven for 15-20 minutes at a temperature of 190ºС.

Ingredients:
1 eggplant
1 zucchini
1 carrot
2 bulbs
2 sweet peppers (red and yellow)
2 tomatoes
1 tbsp flour,
2 bay leaves,
4-5 black peppercorns
salt, dill, parsley and cilantro - to taste.

Cooking:
Cut the eggplant and zucchini into slices, sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the flesh into slices. Chop onions and carrots into strips, fry in vegetable oil until half cooked, put eggplant and zucchini on them and cook for another 3-5 minutes. Then add bell peppers and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dilute the flour in half a glass of cold water, pour over the vegetables, add bay leaves, peppercorns, salt and pepper to taste, cover and simmer over low heat until the vegetables are ready. 1-2 minutes before the end of the stew, add chopped greens to the dish.

Muffins with eggplant

Ingredients:
200 g flour
100 g butter,
2 eggs,
200 g sour cream
1 sachet of baking powder
1 eggplant
1 onion
100 g chopped walnuts,
salt - to taste.

Cooking:
Finely chop the onion, fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat butter, eggs, sour cream, salt a little, pepper and, adding flour with baking powder, mix well. Then add chopped walnuts, eggplant fried with onions to the finished dough and mix again. Spread the dough into small molds and bake until golden brown in an oven preheated to 180ºС for about 30 minutes.

Eggplant puffs

Ingredients:
500 g puff yeast dough,
4 eggplants
1 onion
2 cloves of garlic
3-4 tbsp vegetable oil,
3 tbsp 30% cream,
3 tbsp grated cheese
salt, oregano, ground black pepper - to taste.

Cooking:
Peel the eggplant and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, put the eggplant, garlic to it, mix, cover and cook, stirring, over medium heat. When the eggplant is almost ready, add the oregano, cream and stir. After the cream has evaporated a little, add the cheese, mix and cool. Roll out the dough, cut into squares, put the filling in the middle of each and connect the edges of the dough over it. Bake puffs in an oven preheated to 180ºС until golden brown.

Eggplant fritters

Ingredients:
1 kg eggplant,
5 tbsp flour,
1 pinch of soda
1 pinch red ground pepper,
¼ tsp turmeric,
3 tbsp chopped greens,
3 tbsp water,
170 g mozzarella,
⅔ stack. semolina,
salt - to taste.

Cooking:
Cut the eggplant into circles, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add so much water to make a dough that looks like thick sour cream. Cut the cheese into pieces and lightly fry. Put a piece of cheese on an eggplant circle, cover with another eggplant circle on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.

Simple eggplant recipes will no doubt diversify your usual menu. And what eggplant preparations we have in store for you!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina