Eggplant

Eggplant fried with garlic and tomatoes - an ideal snack for a festive table and daily menu. They are especially good during the change of seasons, when cooked dishes should become fuller, warmer, but not lead to overeating, feeling of heaviness after a heavy lunch or dinner, and even more so to the accumulation of extra centimeters at the waist.

Despite its versatility, eggplants are best combined with tomatoes and garlic. Most culinary experts consider such a combination of tastes to be ideal, because tomatoes add piquant sweetness to the blue, and garlic makes them taste brighter and more saturated.

Eggplant fried with garlic and tomatoes

Very tasty and easy to prepare snack.

Eggplant fried with garlic and tomatoes

Ingredients:

  • 1 eggplant;
  • 3 cloves of garlic;
  • 1 onion;
  • 2-3 tomatoes;
  • 50 ml of unscented vegetable oil;
  • 1 tsp. coriander;
  • 1 tsp. turmeric;
  • hot chili pepper, paprika, salt to taste;
  • mint leaves or parsley sprigs to decorate the finished dish.

Cooking:

  1. Before you start cooking a tasty snack, prepare the eggplants. If you have large, dark-colored vegetables with dark seeds, you must cut them in circles, sprinkle with salt and let stand for about 30 minutes. Then rinse and dry. Thanks to this they will become more juicy, and a bitter aftertaste will go away. Young light purple fruits can be cooked immediately.Eggplants must be cut into circles, sprinkle with salt and let stand for about 30 minutes
  2. First fry the eggplant mugs on both sides.Fry the eggplant mugs on both sides.
  3. Then fry onions to transparency or to golden brown - as you like.Then fry onions to transparency
  4. Add garlic and spices (coriander, turmeric, salt, paprika, pepper) squeezed through a press to the onions.Add garlic and spices pressed through the press to the onions.
  5. With tomatoes, remove the skin. To do this, make small cuts on the base and scald the fruit with boiling water. Cut peeled tomatoes into cubes.Cut peeled tomatoes into cubes
  6. Put eggplants in a frying pan, onions, mixed with salt and spices, then chopped tomatoes. Cover the dishes with a lid, make a low heat and stew vegetables a little (within 15 minutes).

Eggplant with tomatoes and cheese

The finished dish turns out very nourishing, but easy and at the same time retains all the beneficial properties of vegetables. It is perfect for a summer meal on a hot day.

Eggplant with tomatoes and cheese

Ingredients:

  • 2 medium eggplants or 1 large;
  • 5 tomatoes (they should be dense and elastic);
  • 3 cloves of garlic;
  • 50 g of any cheese;
  • 30 ml of unscented olive or vegetable oil;
  • mayonnaise optional;
  • salt, pepper to taste;
  • sprigs of parsley for decoration.

Cooking:

  1. Fry the eggplants on both sides. A grill pan is ideal for roasting these vegetables, because with this heat treatment they absorb less oil.
  2. Grind the garlic, mix it with pepper and mayonnaise if you decide to use it in this recipe, and coat the fried eggplant mugs.
  3. Next, slice the tomatoes and place on top of the eggplants. Salt them do not need, otherwise they will put a lot of unnecessary juice.
  4. Put the cheese on top of the tomato slices. It will be tastier if you are not too lazy to grate it on a fine grater.

The snack is ready. Decorate it with parsley leaves and serve immediately.

Vegetable stew

Eggplant stewed with vegetables is an extraordinarily beautiful and tasty dish. It is light, satisfying and does not hurt the figure.

Eggplant stewed with vegetables

Ingredients:

  • 2 eggplant;
  • 2 zucchini;
  • 2 onions;
  • 2 peppers;
  • 2 tomatoes;
  • 3 cloves of garlic;
  • hot red pepper, salt;
  • Optionally, a mixture of aromatic Provencal herbs to add spiciness to the dish;
  • cooking oil for frying.

Cooking:

  1. First, fry the onions until half cooked, then add to it eggplants and zucchini, cut into neat cubes.
  2. Simmer for 20 minutes over moderate heat. Eggplants and zucchini give a lot of juice, so there is no need to pour water to them.
  3. After 20 minutes, add chopped peppers and tomatoes to the vegetable mixture. Close the lid again and steep for another 10 minutes.
  4. Add salt and pepper 5 minutes before you remove the dish from the heat.

Eggplant under cheese crust

This plain, but distinguished by excellent taste dish may well become your signature snack.

Eggplant with cheese and garlic

Ingredients:

  • 2 medium eggplants;
  • 100 g cream cheese;
  • a handful of walnuts;
  • salt and olive oil to taste.

Cooking:

  1. Cut the eggplants into very thin circles; if necessary, soak them in salt for about 15 minutes, rinse and dry.
  2. Fry eggplant mugs, preferably in a grill pan, literally 2 minutes on each side.
  3. Cover the baking sheet with foil, spread it with butter and place the eggplants.
  4. Put a small piece of cheese on top of the vegetables and sprinkle them with chopped walnuts.
  5. Wrap the foil tightly and secure the ends.
  6. Keep in preheated to 2000With an oven for at least 5 minutes.

Holiday Rolls

Appetizing eggplant rolls with an aromatic cheese and garlic filling look very original.

Eggplant with mayonnaise, cheese and garlic

Ingredients:

  • 2 eggplant;
  • 250 grams of cheese;
  • 3 cloves of garlic;
  • 6 tbsp. l mayonnaise;
  • salt for eggplant powder.

Cooking:

  1. Before cooking, be sure to process the eggplant, so that the bitterish specific flavor disappears. Cut them along half-finger-thin slices.
  2. Fry the vegetables in oil until golden brown on both sides.
  3. Mix the grated cheese, pressed through the press garlic and mayonnaise.
  4. Thin a thin layer of the filling over the surface of the piece of eggplant and roll into a roll, starting from the narrower side.

Decorate with greens and serve.

Spicy snack in minutes

Eggplants with garlic and mayonnaise - an elementary in the degree of complexity, but incredibly tasty dish with a minimum number of ingredients.

Eggplant with garlic and mayonnaise

Ingredients:

  • 3 eggplants;
  • 150 ml of mayonnaise;
  • 3 garlic cloves;
  • salt;
  • fresh greens.

Cooking:

  1. Layered sliced ​​and roasted eggplants layered, pouring each layer of sauce, made from mayonnaise, chopped garlic and chopped greens.
  2. Capacity with vegetables and sauce soak in the refrigerator for one day and enjoy the divine taste of snacks.

Eggplant dishes are good in both hot and cold. This is a great light and tasty snack, as well as a side dish, combined with meat, fish. Treats from the "blue" are useful, low-calorie and easy to prepare. At the same time they are not ashamed to submit to any meal.

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