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

1. Eggplant recipes: with tomato and mayonnaise sauce

Required Ingredients:

• refined - 135 ml;
• wheat flour - ½ cup;
• small 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 of the stalks, and then chop them into circles 1.5 centimeters thick.

To make this snack dish more aromatic and beautiful appearance, eggplant needs to be fried a little in oil (vegetable). To do this, the product should be flavored with table salt, rolled in flour, and then put in a very preheated frying pan. After both sides of the vegetable turn brown, they should be removed from the saucepan and blotted with a paper napkin to completely remove the fat.

Also, eggplant cold snacks require separate preparation. aromatic sauce... To create it, you need to rub 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 one full mayonnaise sauce on their surface dessert spoon, and then cover the appetizer with a slice of tomato.

2.from eggplant with herbs and nuts

Required Ingredients:

Cooking process

Eggplant cold appetizers with herbs are made a little differently than the above method. The main vegetable needs to be cut lengthwise into thin plates, coat them in flour, and then fry on both sides in vegetable oil. After that, you need to grind the peeled walnut into large crumbs, add chopped dill and parsley, grated garlic and cheese, and low fat mayonnaise... Next, the resulting aromatic gruel should be spread over the surface of the eggplant plate, rolled into a tight roll and secured with a toothpick or culinary skewer.

How to serve correctly

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

Festive eggplant snack Is an excellent choice for the next feast. There are several variations of its preparation. We invite you to familiarize yourself with them.

Eggplant appetizer on the festive table

Vegetable rolls.

Required products:

Bunch of dill
- seasonings
- flour - half a glass
- garlic clove - 2 pcs.
- cheese - 220 g
- vegetable oil
- mayonnaise sauce

Preparation:

Wash the vegetables, chop them into thin slices, roll in flour, fry in oil until golden brown. Transfer to a napkin or plate. During this time, excess oil will drain. Prepare the filling: rub cheese, garlic, dill. Mix everything, season, season. Put the resulting mass on the fried plates in an even layer, wrap. Transfer the prepared rolls to lettuce leaves.

How do you like it?

Eggplant snack recipes for the festive table

Blue with chopped pork.

Ingredients:

Blue ones - 4 pcs.
- egg - 2 pieces
- hard cheese - 120 g
- lean pork - 520 g
- a clove of garlic - 2 pcs.
- spices (basil, dried parsley, Red pepper)
- dried tomatoes

How to cook:

Cut the blue ones in half, scrape out the middle, season with salt, leave for 30 minutes. Finely chop the meat, season, beat slightly. Chop the eggplant pulp, salt, squeeze lightly. Chop the garlic and onion as well. Add a spoonful of vegetable oil to a frying pan, add minced meat, eggplant pulp. Add all the spices during this process. Garlic is added to the cooling minced meat. Once the minced meat has cooled slightly, beat in a couple of testicles, which will help the mass become more plastic. Rinse vegetable "boats", spread on a baking sheet covered with foil and oiled. Fill the boats with the filling. Cut the cheese into slices, spread on top. Place the dish in the oven for half an hour.

Find out the same way.

Sweet pepper and mushroom recipe.

You will need:

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

Cooking steps:

Cut the fruits in half, cut out the inner part, chop it finely. Cut the halves into rectangular pieces. If there are a lot of grains inside? just remove them. Put the chopped blue ones in a saucepan with water to get rid of the bitterness. Chop the bell peppers into rectangular pieces. Take 2 pans. Fry mushrooms in one, and onions in the second. Cut the garlic cloves, press with the side of the knife. Fry it in a large skillet with sunflower oil. Put the garlic, fry, add the blue ones, fry over high heat with constant stirring.

Place the fried mushrooms in the brazier and Bell pepper, pour in a little more oil, salt, season to taste, stir well, simmer over low heat at closed lid... After 20 minutes, lay out the carrots, stir, simmer over medium heat for another 5 minutes.

Lemon recipe.

Vegetable fat- 35 g
- lemon - 0.2 pcs.
- blue - 165 g
- tomato - 30 g
- leguminous Green pepper- 25 g
- olives - 10 g

How to cook:

Select fruits of the same size, bake them in the oven or roast them over charcoal. Carefully remove the peel and place in a saucepan with heated oil. Salt, pour with lemon juice, fry. Do this until the vegetables are golden brown. Sprinkle again lemon juice, transfer to a dish, pour over the juice that formed during frying, decorate with green pepper pods, rings onions, tomato slices, olives, sprinkle with chopped herbs.

Raisin recipe.

You will need:

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

Cooking steps:

Wash the raisins, soak them for an hour warm water... Wash the blue ones, immerse them in boiling water for a couple of minutes, peel them, chop them into cubes, fry them, put the raisins, simmer for another three minutes. Wash the potatoes, boil them, peel them, dice them. Wash the hot pepper, remove the seed capsule, chop. Wash parsley, chop. Put the vegetables with raisins in a bowl, put potatoes, caraway seeds, spices, herbs, peppers. Stir everything, season with oil, put in a dish, set to cool for 40 minutes.

Eggplant snacks for festive table- Photo:

Option with nuts.

Ingredients:

Nuts - 30 g
- mayonnaise - 25 g
- onion
- parsley
- cheese - 120 g
- blue
- garlic clove - 4 pcs.
- Dill
- parsley

How to cook:

Leave the vegetables unpeeled, just cut them into thin slices, salt and leave for 15 minutes. Then rinse in water, transfer to a frying pan with hot oil. Fry on each side until tender, transfer to paper towel... Rub the cheese, add chopped walnuts, garlic. Mix this mixture with mayonnaise. Add chopped dill and parsley.

Cold vegetable snacks are popular in all cuisines of the world. Eggplant dishes are varied, yet easy to prepare and require no cooking experience.

Any housewife can cook eggplant snacks. Tasty aromatic dishes you can cook for a festive table or make preparations for the winter and store the dish in a cool place.

Eggplant is cooked with tomatoes, garlic, herbs, mushrooms and cheese. There are many ways of cooking - the dish is stewed, boiled, baked, fried and cooked quick snacks from unprocessed vegetables.

Pickled eggplant with garlic

it unusual dish for a snack. Can be cooked for a holiday or served with a main course for lunch.

Cooking takes 20-30 minutes.

Ingredients:

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

Preparation:

1. Cut the eggplants lengthwise, sprinkle with flour and fry in a pan until golden brown.
2. Place the eggplants on a paper towel and remove any excess oil.
3. Combine vinegar, water, and honey.
4. Put the marinade on fire and simmer for 5-6 minutes, stirring with a spatula.
5. Chop the garlic and place in the marinade.
6. Turn off the heat, cover the pot and leave to cool.
7. Put the fried eggplants on a dish, season with salt and pepper, cover with marinade and leave to marinate for several hours. Sprinkle the eggplant with the marinade periodically.
8. Garnish with chopped herbs when serving.

This quick snack will appeal to lovers of Korean spicy cuisine... Can be cooked for the holidays or served with a side dish for lunch.

Cooking takes 40-45 minutes.

Ingredients:

• eggplant - 650-700 gr;
• Korean carrots - 100 gr;
• white onion - 1 pc;
• vegetable oil - 4 tbsp. l;
• cilantro;
• White vinegar- 4 tbsp. l;
• salt - 1 tsp;
• hot peppers;
• sugar - 1 tbsp. l.

Preparation:

1. Mix the vinegar with salt and sugar.
2. Heat the marinade until the salt and sugar dissolve.
3. Cut the onion into half rings and cover with the marinade.
4. Cut the eggplant in half lengthwise. Place the eggplants in salted water. Boil for 10 minutes and drain in a colander.
5. Peel the eggplant and cut into a medium dice.
6. Mix with pickled onions. Add the marinade.
7. Mix eggplant with Korean carrots.
8. Let the dish marinate for 15 minutes.
9. Heat vegetable oil in a water bath or microwave and add to the dish.
10. Chop the cilantro.
11. Add cilantro, hot pepper and mix thoroughly.

Ingredients:

• eggplant - 2 pcs;
• cucumbers - 2 pcs;
• tomatoes - 2 pcs;
• garlic - 2 cloves;
• olives - 5-7 pcs;
• mayonnaise;
• vegetable oil;
• parsley;
• salt.

Preparation:

1. Cut the eggplants into slices at an angle.
2. Salt them in the cut, let sit for 15 minutes, and pat dry with a paper towel to remove any juice that has come out.
3. Brush the eggplant with vegetable oil, place on a baking sheet and place in a preheated oven for 25 minutes. Bake at 180 degrees.
4. Cut the cucumber into circles at an angle.
5. Cut the tomatoes into circles.
6. Cut the olives into slices.
7. Put the eggplants on a dish, brush with mayonnaise, put the tomato on top and brush with mayonnaise again.
8. Put a cucumber in the last layer, brush with mayonnaise and put a circle of olives on top.
9. Garnish with parsley leaves.

Another popular option. The dish is prepared quickly and easily.

Mother-in-law eggplant appetizer can be prepared on a festive table or served with a side dish for lunch or dinner.

Cooking takes 30 minutes.

Ingredients:

• eggplant - 2 pcs;
• mayonnaise tastes;
• sour cream cheese - 100 gr;
• tomato - 3 pcs;
• Dill;
• salt;
• garlic - 1 slice;
• vegetable oil.

Preparation:

1. Cut off the tails of the eggplant and cut lengthwise into thin slices.
2. Sprinkle the eggplant with salt and let sit for 15 minutes.
3. Fry in a skillet on both sides.
4. Place the eggplants on a paper towel and remove excess grease.
5. Finely chop the garlic or pass through a press and mix with mayonnaise.
6. Spread mayonnaise on each eggplant.
7. Grate the cheese on fine grater and sprinkle with a layer of mayonnaise.
8. Cut the tomato into slices.
9. Place the tomato slice on the edge of the eggplant slice and wrap it in a roll.
10. Cut off the tops of the dill and decorate the finished dish.

Eggplant with garlic and cheese

It is delicious and aromatic appetizer on every day. You can serve eggplant with cheese and garlic with any side dish. The dish can be prepared for holidays and parties.

Cooking takes 35 minutes.

Ingredients:

• hard cheese - 100 gr;
• eggplant - 1 pc;
• mayonnaise;
• vegetable oil;
• garlic - 2 cloves.

Preparation:

1. Cut the stem off the eggplant and slice it lengthwise.
2. Grate the cheese.
3. Chop the garlic with a knife and a press.
4. Fry the eggplant on both sides until blush.
5. Blot the eggplant with a paper towel.
6. Combine mayonnaise, garlic and cheese.
7. Knead cheese mass until the garlic and cheese are even.
8. Place a spoonful of filling on one side of the eggplant and roll into a roll.

Eggplant appetizer with walnuts and garlic

This is a hearty and high-calorie snack for every day. Harmonious combination of components and unusual taste will make the dish a decoration of any table. Can be prepared for any occasion or served for an everyday lunch with any side dish.

Ingredients:

• walnut - 0.5 cups;
• eggplant - 2 pcs;
• parsley;
• Dill;
• garlic - 2 cloves;
• vegetable oil;
• salt.

Preparation:

1. Trim the tails off the eggplants and slice them lengthwise.
2. Salt the eggplant and let it brew and let the juice out for 15 minutes.
3. Blot the liquid with a towel.
4. Fry the eggplant on both sides in vegetable oil.
5. Whisk the nuts and herbs in a blender. Season with salt and stir.
6. Spoon the filling over the eggplant and wrap in a roll.
7. Garnish with parsley leaves when serving.

Eggplant appetizer with tomatoes in Greek

This is a simple but unusual tasting eggplant appetizer with tomatoes and garlic. The dish can be served alone or as a side dish to meat dish... Can be cooked on everyday table or a festive feast.

Cooking takes 40 minutes.

garlic - 2 cloves;

flour - 2 tbsp. l;

olive oil - 3 tbsp l;

salt;

sugar.

Preparation:

1. Cut the eggplant into slices.
2. Dissolve the salt in water and pour over the eggplant to remove the bitterness.
3. Chop the tomatoes finely.
4. Chop the greens finely.
5. Chop the garlic finely with a knife.
6. Dip the eggplant in flour.
7. Fry until blush on both sides.
8. Place the tomatoes, garlic, and herbs in a skillet. Add salt and spices. Simmer the tomatoes in a skillet over low heat until tender.
9. Place the eggplants on a platter and place a spoonful of tomato sauce on top of each.
10. Garnish with herbs when serving.

Eggplant crumble for a snack

it unusual recipe white eggplant snacks. Fast original dish can be served for lunch or dinner or placed on a festive table.

Cooking the crumble takes 30 minutes.

Ingredients:

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

Preparation:

1. Cut the eggplants in half lengthwise.
2. Carefully cut out the inside, forming "boats".
3. Lubricate each eggplant inside with vegetable oil.
4. Cut the tomatoes into cubes.
5. Cut the eggplant pulp into slices and mix with the tomatoes.
6. Add salt and pepper and stir.
7. Place the filling in a skillet and fry until tender.
8. Cut the feta into cubes.
9. Grate butter and mix with flour.
10. Grate the hard cheese on a fine grater and add to the butter.
11. Stir the ingredients.
12. Put in eggplant vegetable mix... Top with feta cheese.
13. Place the cheese crumb at the very top.
14. Transfer everything to a baking sheet and bake at 180 degrees for 20 minutes.
15. Sprinkle the finished crumble with chopped herbs.

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The fastest and most delicious eggplant with garlic appetizer is cooked in the oven! Yes, yes, you didn’t hear it - it’s very fast, and there is no grease, and splashes on the stove from the frying pan, try it!

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We need

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

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Preparation:

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Cut the eggplants into slices and put them on a baking sheet, covering it with food paper - salt and brush, dipping them in vegetable oil beforehand, grease each piece.
We put the eggplants in the oven for 7-10 minutes, heating it to 200 degrees.
While the eggplants are fried to a blush, fry the onions with garlic and tomato paste.
We take out the eggplants from the oven and put the resulting mass on top - sprinkle with chopped herbs.
In this way, eggplants are fried without splashes and a beautiful blush is provided for them!

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Spicy eggplant rolls (fast, simple and tasty!)

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

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Preparation:
Cut the eggplant into thin slices with a sharp knife without peeling.

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Season with salt and let stand for about five minutes to make the glass bitter.

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Fry on both sides in hot vegetable oil and put on paper napkin allowing excess oil to be absorbed.

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Peel and squeeze the garlic through the garlic, mix with mayonnaise.

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

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

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Turkish eggplants

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Turkish eggplants are very simple to prepare, and they are pleasant to treat. Everyone who has tried such eggplants is looking for a recipe for their preparation. I am sharing with you the recipe.

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Ingredients:

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

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Preparation:

3:44

Wash the eggplants and cut them straight with the peel into rather wide slices across.
Salt a little and leave for 40 minutes to release the bitterness.
Then rinse the plates in cold water.
Grate the carrots on a coarse grater.
Cut the tomatoes and onions into small cubes.
Mix onions, carrots and tomatoes, then fry in vegetable oil until tender, pepper to taste.
After that, the eggplants are fried on both sides.
Fried vegetables are laid out on each slice of eggplant.
Then you need to transfer the plates to a baking sheet, connecting them together.
Pour some vegetable oil on top and place in the oven.
Bake for 10-15 minutes at 185 degrees.

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That's how easy it is to cook Turkish eggplants! It remains only to sprinkle them with any herbs. Very tasty and healthy snack it turned out! Be sure to try!

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Spicy eggplant appetizer with tomatoes and cheese.

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I suggest this the simplest recipe spicy eggplant appetizers - everything is simple, clear, and in 20 minutes you can start eating :) How spicy it will be depends only on you, you just have to increase or decrease the amount of garlic in the recipe.

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We need:

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Eggplant - 2 pieces
Any hard cheese - 150 grams
Tomatoes - 3-4 pieces
Garlic 2-3-4 cloves
Salt
Mayonnaise

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Preparation:

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Cut the eggplants into rings, add salt water and leave to soak for 15 minutes.
Cut the tomatoes into rings.
Rub the cheese on a medium grater, and squeeze the garlic into it, passing it through a garlic press, mayonnaise, and mix thoroughly, you can add basil and a little lemon juice.
Now take out the eggplants, let the water drain and fry them in a large number butter, on each side, until golden brown. We spread them on a strainer so that the glass has excess oil and we begin to "stuff"
Put the cheese-garlic mixture on the eggplant and cover it with a tomato - EVERYTHING !!!
You can decorate with a sprig of parsley or an olive berry, a delicious appetizer of eggplant with tomatoes will appeal to everyone. You can serve it with any side dishes or as 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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Those who love eggplants will definitely appreciate this appetizer. I will add to this that this dish can also be prepared for the festive table. Today I made the filling from nuts, and sometimes I put a tomato instead of a nut. Quite simple and tasty….

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Cooking method:
Cut the eggplants lengthwise into thin slices.
Soak them in salt water.
Fry in a pan with minimum amount fat (oil).
Dip each piece with a napkin (to remove excess fat).

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Cooking the filling:
Grind the nuts, add garlic, grated cheese and a little mayonnaise. Mix well.
If you like the appetizer to be spicy, add more garlic.

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Finish cooking:
We take a plate of eggplant and grease it a little with mayonnaise.
Put the filling on one edge of the plate and roll the eggplant with a roll.

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Eggplant appetizer with tomatoes

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We take the eggplants and cut into slices, salt and leave for 30 minutes to leave the bitterness (you can hold the eggplants in milk).

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

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Eggplant rolls in Georgian

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An unmatched eggplant appetizer - delicious, spicy, slightly 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 delighted! This appetizer will look great on a festive table.

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Products

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

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Preparation:
Wash the eggplants, remove the tails. Cut into long thin slices along the whole eggplant.
Place the eggplant plates in a bowl, sprinkle with salt and leave to rest for 30 minutes.
Pour vegetable oil into a preheated pan. Put the eggplants in a colander so that the liquid is glass, and then fry in a pan with oil on both sides until golden brown (do not overcook, they will become dry and it will be difficult to roll up into a roll).
Place the fried eggplant plates on a napkin or paper towel to remove excess fat.
Grate the cheese on a fine grater (any hard cheese is suitable), peel the garlic and pass through a press, chop the walnuts with a blender. Place everything in a deep bowl, add mayonnaise and mix well.
Lubricate each plate of eggplant a little over its entire length. Georgian adjika... Place a spoonful of nut-cheese mass on the edge and roll up. Put the finished rolls on a dish, garnish with parsley. Can also be garnished 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, eggplant dishes are very tasty and healthy. Yes, exactly useful, because this is a real vitamin storehouse. Eggplant appetizer is the queen on the festive table. A selection of the best recipes awaits you.

Peacock Tail is a beautiful appetizer

Summer is a great time when nature gives us generously delicious vegetables and fruits. Home menu can be filled with various dishes that amaze not only with their taste and piquancy, but also great benefit for the body.

Any festive table can be decorated with a snack " Peacock tail»From eggplant. Photo ready meal simply bewitches with its beauty. But in fact, there is nothing complicated. Sleight of hand and no fraud, as they say.

Composition:

• 6 pcs. eggplant;
• 2 heads of onions;
• 5-6 pcs. garlic cloves;
• 4-5 pcs. fresh tomatoes;
• 300 g cheese hard grade;
• 2 tbsp. l. soy sauce;
• 0.2 l mayonnaise;
• 1 tbsp. l. table salt.

On a note! Everyone knows that eggplants contain a substance that gives them bitterness. To get rid of this, salt the eggplants well and leave for half an hour. Bitterness will go along with the juice.

Preparation:

Let's arrange a delicious holiday

A holiday is always a troublesome event. So much time and effort needs to be spent on preparation! Each hostess strives to set the table in such a way that the guests will take their breath away from what they see and eat. Original decoration will become an eggplant appetizer on the festive table.

There is nothing difficult in preparing such a dish. The main thing is decoration. Here you have to show your imagination. You will get a light, mouth-watering, aromatic and incredibly tasty eggplant with tomatoes appetizer.

Composition:

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

Preparation:

On a note! If you pre-soak the eggplants in water, then during the frying process they will absorb less sunflower oil.

1. In appearance, such a snack will resemble a peacock's tail.


2. We cut the eggplants into rings, the thickness of each should be no more than 10 mm.
   
3. We spread the eggplants in salted water and let stand for 10-15 minutes.
4. We wash fresh tomatoes, dry and cut into rings.
   


5. We remove the olives from the jar and put them in a colander.


6. Grind hard cheese on the finest grater.
7. We spread the cheese mass into a bowl.
8. Add garlic, chopped under the press, and mayonnaise.
   
9. Knead these ingredients until a homogeneous mass is formed.
10. Rinse the lettuce leaves thoroughly and dry them.


11. Fry the pieces of eggplant until full readiness on refined vegetable oil.
12. We do not immediately put the eggplants on the dish, but lay them out on a paper napkin.
13. When the oil is absorbed, lay out fried eggplant over lettuce leaves.
    
14. Grease each eggplant generously with the cooked cheese mass.



15. At the end, decorate the dish with olives and herbs.

Advice! You can experiment with the flavor and add pickled cucumbers.

Almost a culinary classic

The eggplant appetizer "Mother-in-law's tongue" has become so popular that this dish can be safely called a classic. Almost every housewife prepared such a snack. It can be very spicy or slightly savory. It all depends on personal taste.

Composition:

• 4 things. eggplant;
• 2 pcs. fresh tomatoes;
• 130 ml mayonnaise;
• a few garlic cloves;
• 1 tbsp. l. table salt;
• refined sunflower oil for frying;
• a bunch of greens.

Preparation:

1. Cut off the stem from the eggplant.
2. Cut the eggplants into oblong thin plates.
3. Salt well and place for half an hour under oppression.
4. Drain the drained liquid, and fry the eggplants until golden crust on refined vegetable oil.
5. Grind the garlic cloves through a press.
6. Add garlic to mayonnaise and mix thoroughly.
7. Grease each fried eggplant slice with abundantly prepared mayonnaise sauce.
8. Put a piece of tomato and chopped greens on the edge.
9. Wrap in a roll and serve.

On a note! If the eggplant rolls are unfolding, gently secure the edges with a toothpick.

New Eggplant Snack Recipe

If you like to pamper yourself occasionally savory dishes, cook spicy eggplant. The appetizer will be ready in just half an hour. It can be served as a small canapé or salad. It all depends on how you grind the eggplant.

Composition:

• 1 kg eggplant;
• 3 onion heads;
• salt to taste;
• wine vinegar to taste;
• 130 ml of refined sunflower oil;
• a few garlic cloves.

Preparation:

1. Prepare the eggplants as described in the previous recipes.
2. To get rid of the bitterness, salt the eggplants and keep them under pressure for about 30-40 minutes.
3. Then we lightly squeeze each piece without deforming it.
4. On refined sunflower oil fry the eggplants until cooked.
5. In a separate frying pan, saute the onions, chopped into half rings.
6. Mix the fried eggplants with the sautéed onions.
7. Peel the garlic cloves and put them through a press.
8. Add wine vinegar to the garlic mass to taste.
9. Serve the dish to the table, pouring it with cooked garlic sauce.

Royal eggplant appetizer

In the summer, eggplant can be cooked various dishes... Regardless of which method of heat treatment you choose, this vegetable will retain its beneficial features... The usual fried eggplant is already boring. I want some kind of variety.

This is where the eggplant snack comes to the rescue. Its recipes are so varied that each housewife will be able to choose the most suitable cooking option for herself. vegetable dish... So, for dinner or on a festive table, you can serve stuffed eggplant.

Composition:

• 500 g eggplant;
• 2 onion heads;
• 200 g fresh champignons;
• 50 ml of refined sunflower oil;
• 1 chicken egg;
• 400 ml sour cream;
• a mixture of peppers and salt- taste.

Preparation:

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

1. For the preparation of this dish, only young fruits of eggplant are suitable.
2. Cut the eggplants lengthwise into two equal parts.
3. Using a spoon or spatula, gently scrub the pulp. It turns out a kind of eggplant boat.
4. Peel the onion, chop it into cubes and fry until cooked in refined sunflower oil.
5. V separate dishes, preferably deep-fried, fry the prepared eggplants.
6. Rinse fresh mushrooms, peel and boil in salted water.
7. We cut finely boiled champignons, add the sautéed onions.
8. Add salt, a mixture of peppers and an egg here.
9. Stir these ingredients thoroughly until a homogeneous mass is formed.
10. Stuff the eggplant with the prepared filling.
11. We spread the eggplants in a heat-resistant form and send them to the oven for 20-30 minutes.
12. Before serving, pour the eggplant abundantly with sour cream.