In the summer, when there is a period of abundance of eggplants, you involuntarily ask yourself the question - what is best to prepare from a healthy vegetable? We offer an excellent recipe - eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. Therefore, we prepare and treat our relatives to this bright vegetable dish.
How to cook stewed eggplants with tomatoes and garlic
- Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep bowl and sprinkle with coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
- Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
- Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
- Take a suitable frying pan, pour a little oil and brown the onion until golden.
- Then add bell pepper strips to the onion. Fry for just a couple more minutes and transfer to a separate cup.
- We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
- Add chopped tomatoes to the rosy eggplants. Mix.
- As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
- Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully, let the vegetable stew simmer for another 5 minutes and turn off.
- We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.
Georgian eggplant with nuts and garlic
We borrowed this dish from Georgian chefs. It immediately fell in love and took root in our country. The combination of eggplant, garlic and nuts is surprisingly harmonious. The delicacy is good both hot and chilled. And the availability of ingredients and ease of preparation encourages those who have once tried these eggplants to cook them again and again.
We will consider a version of this combination in the form of rolls. It's very tasty and convenient.
- 0.5 kilograms of eggplants;
- 200 grams of walnuts;
- a small bunch of fresh cilantro;
- 4 cloves of peeled garlic;
- 2 teaspoons hops-suneli;
- 1 teaspoon dry chopped cilantro;
- 150 grams of mayonnaise;
- 3 tablespoons of wine vinegar.
Wash the eggplants, cut off the tail and cut into strips lengthwise, no more than 3-5 millimeters wide, rub with salt and leave for half an hour until the liquid releases. It will drive away the bitterness.
Dry the strips and fry on both sides until golden brown in oil. After this they will become soft and will easily roll up. The main thing is not to tear them while transferring and wrapping. Place the finished layers on a paper towel to drain excess oil. Meanwhile, start preparing the filling.
Pass the walnuts through a meat grinder or grind in a blender. Add to them all the prepared seasonings, chopped cilantro, garlic passed through a press or fine grater. Sprinkle some black pepper.
Now it’s time to go into the mass of wine vinegar and mayonnaise. Mix everything thoroughly. You should get a paste-like consistency. The nut butter tastes delicious and aromatic.
Apply the paste to the fried layers of eggplant about half the length.
Roll the strip into a roll and arrange them beautifully on a tray. You can decorate it to suit every taste. In this case, we used pomegranate seeds.
Savory Georgian rolls are ready. It turned out very beautiful. And the taste is simply indescribable. Try it and see! Bon appetit!
Eggplant rolls with walnuts - a very tasty recipe
This dish is very beautiful and tasty. It has a rather unusual taste. Therefore, these can be used to decorate the table or add variety. Guests will surely be surprised by such deliciousness. Once you try this amazing food, you will want to cook it again.
Ingredients:
- Eggplant – 2 pcs.;
- Tomato – 5 – 6 pcs.;
- Walnut kernels – 100 – 150 g;
- Garlic – 3 cloves;
- Salt - to taste;
- Vegetable oil - for lubrication.
Preparation:
1. Wash the vegetables and wipe off the water.
2. Cut the tomatoes into slices and place them on a baking sheet covered with parchment.
3. Divide the eggplants into slices about 1 cm thick. Place them there. If it doesn't fit on one sheet, use a second one.
4. Grease the blue ones with vegetable or olive oil and salt on both sides. Place in the oven for 15 – 20 minutes.
5. During this time, prepare the filling. Place the nuts in a blender along with the garlic and grind everything.
6. Add a little salt to the mixture.
7. Place a teaspoon of mixture and a slice of tomato on the baked eggplant pieces. Roll each into a roll so that the filling does not fall out. You can secure it with a skewer or toothpick.
You see, everything is quite simple and fast. But incredibly tasty.
Homemade stewed vegetables
The more, the better - this is exactly the principle that the following recipe meets.
Eggplants are combined with olives, tomatoes and capers, all seasoned with aromatic garlic fried in olive oil and garnished with herbs. This light and incredibly juicy dish can be eaten both as an independent dish and as a side dish for meat or fish. Ingredients:
- four medium eggplants
- 100 grams of onions
- garlic - to taste
- four tomatoes
- 20 pieces of olives (in order not to add extra work to yourself, buy the product without pits)
- granulated sugar and salt - to your taste
- two tablespoons of capers
- ten milliliters of wine vinegar
- freshly ground pepper
- parsley or dill
- olive oil
Method of preparation:
As in the previous recipe, the eggplants should be cut into circles, lightly salted and left for a while. This way you will get rid of excess liquid, and the dish will turn out more tasty. After half an hour, rinse the vegetables under the tap and dry them with paper towels.
Fry the onion cut into slices until golden brown, and then add the tomatoes here, which need to be peeled and cut into cubes. Chop the capers and olives with a knife. Combine all ingredients in a saucepan and simmer, stirring. Add eggplant, peeled garlic, and a little salt. Sprinkle the food with spices, sugar, chopped herbs and pour vinegar mixed with a small amount of water. Cover the dish with a lid and keep on the stove for about ten minutes.
Dishes made from vegetables make an ideal companion to meat and fish. Read recipes and develop your culinary skills. And we, in turn, wish you bon appetit and delicious stewed eggplants.
In the summer, when the period of abundance of eggplants begins, you involuntarily ask the question - are they a healthy vegetable? We offer an excellent recipe - eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. Therefore, we prepare and treat our relatives to this bright vegetable dish.
With cheese and herbs
Here is an interesting variation on the recipe described above. This time the main characters are cheese (any kind), garlic and parsley. This appetizer is prepared just as quickly, and can be successfully used both for holidays and on weekdays.
We will need the following products:
- 2 medium eggplants
- Any cheese (to taste) 200 g
- 3 small cloves of garlic
- Half a bunch of parsley
- Mayonnaise according to your taste
- Vegetable oil for frying
We proceed like this:
1. Wash the eggplants again, cut them into longitudinal strips of 3 - 5 mm. Salt the surfaces and leave for half an hour. Then rinse with water and thoroughly blot the moisture with a napkin. This way we rid eggplants of their characteristic bitter taste.
2. Soak the pieces in vegetable oil and fry in a dry frying pan - no more than 5 minutes for each side. This technique allows you to ensure that the dish is not very greasy.
3.Now you need to start filling. Grate the cheese on a coarse or medium grater, chop the parsley, pass the garlic through a crush and mix all the ingredients. Add mayonnaise to taste and stir thoroughly again. You can also add a little salt and pepper to taste.
4. Apply the mixture to the edge of each slice (no more than a third of the length).
5.Now roll up the roll, starting from the edge on which the cheese-garlic mixture lies.
6. Serve with greens. And for a nice contrast, you can add cranberries or small slices of tomato.
The appetizer is served either cold or slightly warmed up - at your discretion.
Bon appetit!
