It is often referred to as the longevity vegetable. Maybe it is no coincidence that it is so popular in the cuisine of the Caucasian peoples? The low calorie content allows you to include eggplant dishes in diet menus. You can cook an incredible variety of dishes from blue ones - as they are usually called in the southern regions. Mostly these are hot or cold snacks.

The five most commonly used ingredients in recipes are:

Eggplant snack recipes are hard to count. This violet-shiny gift of nature can serve as the basis for vegetable caviar, original rolls, preparations for the winter. Each of these dishes can become both a festive table decoration and a part of an everyday dinner. Eggplants go well with nuts, cheese, garlic, tomatoes, mushrooms. It is desirable to add hot or savory spices. Mayonnaise, vinegar or tomato dressings are used as sauces. Blue ones can be fried, stuffed, baked and canned - every cooking option has a right to exist. This vegetable is simply incomparable in any form.

Or blue, as they are affectionately called by the people for the rich color of the peel, - distant exotic India. In Europe, and then in Russia - its Caucasian provinces - at first the vegetable was grown and used as a table decoration. And only towards the end of the 19th century they began to actively use it in our food. Now eggplants are an integral part of all kinds of salads, stews, all kinds of caviar. Yes, and independent snacks from it are made by mistresses-craftswomen such that you will lick your fingers. We will talk about them today.

For lovers of spicy

The simplest spicy one, with a spicy garlic taste and aroma, will be prepared by you in no time. All she needs is, in addition to the main vegetable, a lot of garlic, a few hot pepper pods and salt for the brine. The main condition: little blue ones should be young, not overripe.

Prepares spicy like this. Cut off the stalks of vegetables. Dip them in boiling water for 10 minutes to blanch. After that, each eggplant should be chopped in several places with a fork and put under a press for half a day so that the bitterness comes out well. To get a spicy eggplant appetizer according to your tastes, you will need about 4-5 (or more) cloves of garlic for each blue one. Chop them up and stuff the vegetables pulled out from the press. Then put them in a saucepan, fill with brine, put oppression.

The filling, in which the spicy eggplant snack should be, is done as follows: dissolve 2 and a half tablespoons of salt in each liter of water. Cut the hot pepper pods into pieces and add to the brine. Soak the blue ones in the fill for 10-12 days. Then they can be cut into slices or tongues and served, sprinkled with fresh herbs and garnished with slices of fresh tomatoes. If you want to preserve such spicy eggplants, a snack for the winter is laid out in liter jars and sterilized for 20 minutes. Then roll up, turn upside down, wrap and let cool.

Eggplant sauté

Eggplant sauté will become a real lifesaver for you - a very tasty, appetizing, true decoration of the table. This is the wonderful pungent one that you will now recognize.

For 10 kg of the main product you need: 7 kg of bell pepper, 100-120 g of red hot pepper in pods, about the same amount of salt, 300 g of garlic and a liter of sunflower oil. Plus vinegar 6% - one and a half glasses. By the way, this eggplant appetizer "Sharp tongues" is called differently. It is really picky, so if you want to soften the taste, you can slightly reduce the amount of spices. So, wash the blue ones and cut into oval slices (tongues) 2 cm thick. Salt them and leave for 20 minutes to release the bitterness. Then squeeze lightly. Turn the bell peppers and spices through a meat grinder, pour in the vinegar. Fry the eggplants in a pan until tender. Then dip each tongue generously in vegetable puree and place tightly in prepared jars. Pour in a little spicy mass between the layers of eggplants. Add vegetable oil to each jar at the end and sterilize for 15 minutes, then close.

Eggplant with pepper and herbs

Another great dish will be one of your favorite snacks if you try it. These are herbs, bell peppers and spices.

The consumption of products is as follows: half a liter of oil, one and a half kg of bell pepper, 350-400 g of garlic, 150 g of fresh dill and parsley, hot pepper. For the marinade, take 150 g of salt and 120 g of fruit vinegar for one and a half liters of water.

The blue ones need to be peeled, cut into cubes, salt and wait half an hour for the bitterness to come out. Then fry and let cool. Finely chop the greens, garlic, cut both types of pepper into small strips each separately, peeling them off. Cook the marinade, adding salt and vinegar to boiling water, wait for it to cool. Now do this: put eggplants, herbs, and other ingredients in layers in a pan. Pour everything with marinade, put oppression on top and leave for a day. Then mix the ingredients of the salad, put in jars, sterilize for 15 minutes, roll up.

Spicy sweet and sour eggplants

And finally, such a nice recipe, however, is also very spicy.

For it, prepare about 120-130 g of oil, 3 heads of garlic, a liter of water, 50 g of fruit vinegar, 3 heaped tablespoons of sugar.

Cut the eggplants with the peel into circles or tongues, salt, wait until the bitterness comes out. Chop the garlic finely. Boil water, add vinegar and sugar. Boil blue portions in the marinade, remove and put on a sieve or in a colander to drain the liquid. Next, fry them until light golden brown and put in jars, sprinkling with garlic. Season with the marinade in which the blue ones were cooked, sterilize for 10 minutes and cover.

There are always several categories of dishes on the festive table, and it all starts with hot and cold snacks. Mostly they are vegetable - fresh eggplants are good for this. How to cook them correctly and quickly, and is it possible to make delicious winter preparations with them?

How to cook

Under this general concept, in the opinion of professionals, almost any dish can be hidden, the basis of which is blue. Salads, pickled vegetables, rolls, small sandwiches, caviar, stuffed halves, with or without heat treatment. The only thing that is invariable is that the preparation of eggplant appetizers is mostly short-lived, and the dish itself is simple in terms of the range of products. It can be served both hot and cold.

Preparing food for cold meals and snacks

For most components, no special manipulations are needed, but the main component of the snack requires special attention to itself:

1. First of all, the stem of the eggplants is removed, cut according to the recipe and salted abundantly.
2. When the juice comes out, rinse them very well.
3. After the pieces should be thermally processed: fry, bake or boil. They are not eaten raw.

Recipe

Thanks to the ideas for using and serving blue ones discussed below, you will make sure that absolutely any eggplant snack can be. In addition to dishes that are immediately served to the table, it can also be a winter preparation, and some varieties are so nutritious that no additions are needed. Here you will definitely find your recipe, and photos of the final result will help you decide on it.

Rolls

One of the classic ways to make a simple, tasty blue dish that can be served as an appetizer is rolls. For the filling, take any components - from sausage, meat or fish to vegetables and unsweetened fruits, cottage cheese, cheese. If the combination of meat and mushrooms below feels heavy for you, you can make eggplant rolls with only vegetables and the addition of fried / stewed mushrooms. On the table, such an appetizer will look no worse.

Ingredients:

• eggplant - 2 pcs.;
• chicken breast - 150 g;
• frozen mushrooms - 100 g;
• vegetable oil;
• bulb;
• a bunch of dill;
• salt, ground pepper.

Cooking method:

1. Chop the onion, fry until transparent. Add chopped mushrooms. Cook until the liquid evaporates.
2. Boil chicken breast in salted water. You can throw in any spices for a brighter meat taste. Cool, cut into cubes.
3. Wash the blue ones, cut longitudinally into long strips. Salt. Let stand for half an hour. Rinse.
4. Mix the components of the filling (mushrooms, onions, chicken, dill), put on the edge of each eggplant "lane". Roll up the roll, stab with a toothpick.

Salad

This appetizer belongs to Armenian cuisine and is famous for its simplicity of preparation. A short list of products, an easy algorithm of actions, the minimum amount of time spent - the recipe was created to help out the hostess when unexpected guests visit. The fragrant and juicy Armenian salad with eggplant is worth a try.

Ingredients:

• eggplant;
• tomatoes - 2 pcs.;
• sweet pepper;
• bulb;
• salt, ground pepper;
• frying oil.

Cooking method:

1. Cut the washed blue ones into circles, salt, rinse after half an hour.
2. Cut into cubes, fry with chopped onion (about 15-17 minutes).
3. Chop the pepper into strips, add tomato slices, fried eggplant. Mix.
4. Season the Armenian appetizer with vinegar, sprinkle with herbs, and pepper before serving.

With cheese and garlic

This recipe offers not only a portioned hot appetizer, but also a great addition to any meat / fish dish. You should definitely figure out how to cook such blue ones - they have every chance of becoming your favorite dish. The ability to carry out all the manipulations with the help of a multicooker gives it a special charm, which saves the hostess's strength.

Ingredients:

• medium eggplant;
• carrot;
• a tomato;
• semi-hard cheese - 70 g;
• a clove of garlic;
• sour cream - 4 tbsp. l .;
• a pinch of oregano;
• salt, oil.

Cooking method:

1. Blue wash, cut diagonally into slices. Salt, rinse after half an hour.
2. Grate carrots, fry in a slow cooker. Remove.
3. Put eggplant slices on the bottom, cover with carrots, tomato slices.
4. To make the sauce: beat the sour cream with oregano, grated garlic and a pinch of salt. Pour the base of the snack with it.
5. Cook on baked goods for half an hour. Add grated cheese, hold on the same mode for 5-6 minutes.

Rolls

This appetizer is almost a delicacy: walnuts, spicy sauce, Italian airy ricotta - you can't resist trying. Delicate eggplant rolls with cheese are served cold. They go well with any herbs and herbs, well complemented by dry white wine. If desired, they can be paired with pasta to make a hearty holiday dinner.

Ingredients:

• large eggplants - 2 pcs.;
• ricotta 40% - 120 g;
• walnuts - 35 g;
• olive oil;
• balsamic sauce;
• dry herbs, salt.

Cooking method:

1. Cut the washed blue ones longitudinally into plates, salt. After half an hour, rinse several times.
2. Grease with oil, lay on the wire rack. Bake for 15-17 minutes, oven temperature - 190 degrees.
3. Heat the nuts in a dry frying pan, crush. Mix with ricotta, dry herbs.
4. Cool the baked eggplant plates. Spread the filling thinly over half of each.
5. Roll up, drizzle with sauce. Cool before serving.

With garlic

Most of the blue-based snacks are fried, especially if we talk about rolls, for which such a heat treatment is required. For those who are afraid to make a dish that is too fatty, the frying stage can be replaced with baking - they need to be kept in the oven for only 15-20 minutes. If you are not clear on how to wrap, refer to the photos attached to the recipe.

Ingredients:

• large eggplants - 2 pcs.;
• soft cheese - 30 g;
• hard cheese - 30 g;
• cloves of garlic - 3 pcs.;
• a bunch of greens;
• egg high cat .;
• salt pepper;
• frying oil.

Cooking method:

1. Cut the blue longitudinally into thin flexible plates. Make sure that they do not show through, otherwise they will tear when stuffing.
2. Grease each plate with oil, fry in a dry hot frying pan until blush in portions.
3. At the end of frying, fold the eggplant plates on top of each other, cover with a lid, and let stand on the switched off burner for 7-10 minutes.
4. Grate both types of cheese, boil the soft-boiled egg and chop it too. Pepper, mix with torn herbs, garlic passed through a press.
5. Spread the filling on the very edge of the eggplant plate. Roll up with a roll, pin up with a toothpick. Serve after cooling.

Twinkle

This spicy appetizer for winter is for the lover and the owner of a strong stomach. The brightness of the piquancy can be varied by the amount of chili: according to the original recipe, the entire pod with seeds is used, but you can limit yourself to only the spout. The proportion of vinegar also varies - sterilization is responsible for storage in winter, which completes the cooking process.

Ingredients:

• eggplant - 900 g;
• bulgarian peppers - 2 pcs.;
• chili peppers;
• cloves of garlic - 3 pcs.;
• vinegar 9% - 1 tbsp. l .;
• olive oil for frying;
• salt.

Cooking method:

1. Cut the pods of the peppers, remove the seeds from them. Scroll through a meat grinder (both spicy and Bulgarian). If you wish, you can also add chili seeds - you get a very spicy eggplant snack.
2. Add chopped garlic, stir.
3. Cut the blue ones into thick circles. Fry.
4. Fill small jars with them, interspersed with spicy dressing.
5. Pour in vinegar, sterilize for a few minutes. Roll up the covers.

An alternative preparation for the winter, but with a more delicate taste and aroma. The recipe belongs to Georgian cuisine, therefore it has a very interesting combination of sweetness and spiciness. Such an eggplant and tomato appetizer will not harm the figure, so you can safely make more jars - in winter it will fly away instantly. Be sure to keep this recipe for yourself.

Ingredients:

• eggplant - 2.2 kg;
• sweet peppers - 1 kg;
• tomatoes - 1.7 kg;
• green apples - 400 g;
• purple onion - 1 kg;
• salt - 3 tbsp. l .;
• sugar - 5 tbsp. l .;
• head of garlic;
• vegetable oil - 200 ml;
• hot pepper pod.

Cooking method:

1. Wash the blue ones, cut into cubes.
2. Chop onions and peppers into half rings, tomatoes into slices. Cored apples and chop like tomatoes.
3. Chop hot peppers, mix with garlic passed through a press.
4. Scroll all components of the snack in a blender. Pour in oil, salt, add sugar. Put out half an hour.
5. Arrange in banks, close.

Cold appetizer

Such a composition rarely comes to minds of housewives - the combination of fish and blue ones is not particularly popular, although its taste is excellent. The eggplant cold appetizer turns out to be excellent! It is better to use salted red fish, which does not have to be additionally thermally processed, but you can also take fresh white fillets, as suggested by the recipe discussed below.

Ingredients:

• eggplant - 2 pcs.;
• pollock - 700 g;
• bulgarian peppers - 2 pcs.;
• a bunch of parsley;
• ground pepper, salt;
• lemon juice - 2 tbsp. l .;
• olive oil - 3 tbsp. l. + for frying.

Cooking method:

1. Cut the peppers in half, strip the seeds, spread them on a baking sheet. Bake at 200 ° C for 12-15 minutes. Cool down.
2. Cut the fish into slices, fry in olive oil. Be sure to salt and cross.
3. Wash the blue ones, cut longitudinally into thick circles. Bake at 180 degrees until soft.
4. Arrange eggplant circles on a flat dish, on each of them determine chopped peppers, pieces of fish, parsley. Add the olive oil and lemon juice sauce. Refrigerate before serving.

This dish is striking at first glance with its design. Take a look at the photo - a few simple steps and before you is a real bright peacock tail, which is as delicious as it is beautiful. If you want the eggplant Peacock Tail appetizer to be dietary, do not fry them, but bake them on the wire rack. You don't have to use flour either.

Ingredients:

• eggplant - 2 pcs.;
• cucumbers - 2 pcs.;
• round tomatoes - 3 pcs.;
• pizza mozzarella (cylinder) - 140 g;
• black olives;
• flour, oil - for frying;
• salt.

Cooking method:

1. Cut the washed eggplants into thick oval slices diagonally.
2. Salt, leave for half an hour.
3. Rinse and dry. Sprinkle with flour, fry in oil.
4. Cut mozzarella into thin slices, tomatoes into slices. Do the same with cucumbers. Cut the olives in half lengthwise.
5. On each slice of eggplant, lay out alternately circles of mozzarella, tomato, cucumber. Closer to the edge - half an olive.
6. Based on the photographs, form a peacock's tail on the plate.

This dish has a huge number of variations, some of which completely exclude eggplant from the recipe. Under the name "Mother-in-law's language" you can find not only cold appetizer, but also canned food, full-fledged salads. Eggplant tongues are the classic version that cooks in minutes and has a spicy flavor. Sour cream can be replaced with mayonnaise and vice versa.

Ingredients:

• large eggplants - 2 pcs.;
• tomatoes - 2 pcs.;
• sour cream - 4 tbsp. l .;
• flour;
• frying oil;
• a bunch of greens;
• chilli;
• salt.

Cooking method:

1. Prepare the eggplants by slicing lengthwise. Flour. Fry in a hot skillet until crisp.
2. Mix torn greens with sour cream. Add hot pepper.
3. Cut the tomatoes into semicircles. Place each on the edge of the eggplant plate. Top - sour cream sauce. Minimize (the principle is shown in the photo). Place on a plate seam side down.

Cooking secrets

This product is extremely capricious - the slightest mistake leads to a deterioration in its taste, so you cannot do without certain tricks:

• The structure of blue is very porous, so they absorb all the fat they come into contact with. If you fry them, you should not pour oil into the pan - they need to treat the surface of each piece.
• An alternative way to make sure that the fried eggplant snack is not too greasy is to dip them in batter.
• If the eggplant appetizer looks like stuffed halves, you do not need to salt them: removing the core with seeds with a spoon, you will already get rid of the bitterness.

Video

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

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: grate cheese, garlic, dill. Mix everything, season, season. Put the resulting mass in an even layer on the fried plates, wrap. Transfer the prepared rolls to salad leaves.

Eggplant snack recipes for the festive table

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, add plenty of 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 mince. 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.

Sweet pepper and mushroom recipe.

You will need:

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

Cooking steps:

Cut the fruits in half, cut out the inside, finely chop it. 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 the 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.

Lemon recipe.

Vegetable fat - 35 g
- lemon - 0.2 pcs.
- blue - 165 g
- tomato - 30 g
- green peppers - 25 g
- olives - 10 g

How to cook:

Select fruits that are the same size, bake them in the oven or roast them over coals. Carefully remove the peel, put in a saucepan with heated oil. Salt, pour with lemon juice, fry. Do this until the vegetables are golden brown. Sprinkle with lemon juice again, transfer to a dish, pour over the juice that formed during frying, decorate with green pepper pods, onion rings, 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 tsp
- salt
- a bunch of parsley

Cooking steps:

Wash the raisins, soak them in warm water for an hour. Wash the blue ones, immerse them in boiling water for a couple of minutes, peel them, chop them into cubes, fry, put the raisins, simmer for another three minutes. Wash the potatoes, boil them, peel them, and 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, pepper. Stir everything, season with oil, put in a dish, set to cool for 40 minutes.

Eggplant snacks on the festive table - photo:

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 a paper towel. Rub the cheese, add chopped walnuts, garlic. Mix this mixture with mayonnaise. Add chopped dill and parsley.

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, we will consider two different options for 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 give this snack dish a more aromatic taste and a beautiful appearance, the 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 appetizers require a separate preparation of a flavored sauce. To create it, you need to 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 slices on a flat plate, place one full dessert spoon of mayonnaise sauce on their surface, and then cover the appetizer with a tomato slice.

2.from eggplant with herbs and nuts

Required ingredients:

Cooking process

Eggplant cold appetizers with herbs are made somewhat differently than the method described above. 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 to it. Next, the resulting aromatic gruel should be distributed 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.