Eggplant recipes - quick and tasty dishes with photos

Eggplant is a vegetable, or rather a berry, with which cooks became acquainted by historical standards not so long ago, but, nevertheless, at the moment its use in cooking is very wide. They are not only boiled, fried, stewed, preserved for the winter in various ways, but also soup and even porridge are prepared with them.

In everyday life, this fruit has become everyone's favorite vegetable. They store well in processed form, and therefore they can be stored for almost a whole year, like Korean tomatoes.

Today we will look at 5 simple and delicious recipes for preparing eggplant dishes. I also suggest taking a look at the recipes for zucchini lecho for the winter.

Eggplant stewed with garlic and tomatoes

This fried vegetable with tomatoes and garlic is a classic of the genre.

To prepare a snack according to this recipe, we will need only 4 main ingredients. You can use this dish as a cold appetizer or put it on a sandwich.

Ingredients:

• Eggplants – 3 pcs.
• Tomatoes – 3 – 5 pcs.
• Garlic – 3 – 4 cloves
• Mayonnaise – 1 pack
• Salt - to taste
• Flour – 2 – 3 tablespoons (for frying)
• Vegetable oil - for frying

Cooking method:

1. Wash the tomatoes and eggplants under running water.

2. Let's start cooking. Cut the stalks off the eggplants and cut them into slices slightly thicker than 0.5 cm.

3. In order to remove the bitterness from them, put them on a dish, sprinkle with salt and leave for some time, about half an hour. During this time they will give juice, and along with the juice the bitterness will come out.

4. Then lightly squeeze the circles and roll them in flour on both sides.

5. Add vegetable oil to the frying pan and put on fire. Place the mugs coated in flour and fry until brown and turn over. Place the finished dish on a plate.

6. Cut out the core of the washed tomatoes and cut into round pieces.

7. Prepare mayonnaise-garlic sauce. Peel the garlic, squeeze the garlic through a garlic press, mix with mayonnaise (the amount of mayonnaise and garlic can be adjusted to your taste).

8. Spread each circle with mayonnaise-garlic mixture.

9. Place tomatoes on top.

10. Now the whole dish is ready!

Bon appetit!

Eggplant towers with creamy sauce

An easy-to-prepare appetizer, the taste of which will not leave any lover of vegetable dishes indifferent. The eggplant towers and cream sauce require only a few ingredients. Despite this, thanks to the aromatic tartar sauce, the appetizer acquires an unusual and original taste.

It takes no more than 15 minutes to prepare this treat, so it will become a real lifesaver for housewives. Eggplant towers with creamy sauce can be prepared with or without any occasion. This dish can be adapted to suit any taste - just use a different sauce or dressing.

This original snack is ideal for a diet - the nutritional value of a fairly filling portion is only 90 kcal. When planning your holiday menu, don’t forget about this great dish, because it’s so easy to prepare.

Step-by-step recipe for cooking eggplant in the oven with cheese

Ingredients:

• Eggplant – 2 pcs.
• Bell pepper – 2 pcs.
• Tomatoes – 4 pcs.
• Garlic - 1 head
• Cheese – 300 gr.
• Regan and cilantro - to taste
• Salt and pepper - to taste.

Cooking method:

1. First, pour hot water over a couple of tomatoes to remove the skin (put them aside for now).

2. Grind the bell pepper.

3. Now take half of the regan and cilantro and chop.

4. Meanwhile, the tomatoes have spent enough time in the water, in order to remove the skin from them, we cut out the place of the stalk. Chop into cubes and add to the greens.

5. Now cut the washed eggplants into slices, without cutting to the end, leaving 3-4 cm.

6. Take salt and add salt to each eggplant petal and leave for 15 minutes so that the juice comes out.

7. Now cut the next two tomatoes into rounds.

8. Next, cut the remaining cilantro and regan. We also add peeled, chopped garlic (you can add coriander to taste).

9. Cut the cheese into slices, according to the number of petals.

10. Let’s start preparing the sauce, pour oil into the frying pan and put it on the fire.

11. Add bell pepper to the pan and fry it until it becomes soft.

12. Add tomatoes to the pepper, add herbs, lightly salt (pepper to taste).

13. Now simmer under the lid for 15 minutes.

14. Place the eggplants on a baking sheet and begin filling them with herbs, garlic, tomato and cheese. We do this with all the leaves.

15. To prevent the dish from falling apart, we fasten it with skewers.

16. Now put the sauce on top.

17. Place in the oven for 20-25 minutes. Depending on what kind of oven someone has.

18. This is the kind of beauty you should get. Bon appetit!

Appetizer "Mosaic" with eggplants - the most delicious preserved recipe

Another delicious treat for every day based on the blue ones. Also, in addition to its excellent taste, this recipe is distinguished by its original appearance, all ingredients are cut into large pieces and placed in layers in jars.

• 4 eggplants;
• 4 bell peppers;
• 8 cloves of garlic;
• 50 g salt;
• 80 g ground cilantro;
• 30 g ground dill;
• 25 g ground black pepper;
• 110 ml apple cider vinegar;
• 220 ml water;
• 160 ml refined oil.

I cut the blue ones into slices, soak them in salt, drain the liquid, wash them, and dry them.

Fry in a frying pan with oil, turning from side to side until golden.

I keep it on a paper towel.

I remove the stalks from the sweet peppers, cut them in half and bake them in the oven for 20 minutes.

I cool the baked peppers, put them in a plastic bag, let them sit for half an hour, remove the skins, and chop them into squares.

To the pepper I add peeled garlic cloves, crushed in garlic, add salt, season with pepper, ground herbs, and mix.

I place eggplant plates in sterile containers, pepper cubes on top, repeat several layers.

Pour water into a small container, add some salt, bring to a boil, add vinegar.

I fill the contents of the jars with brine, roll them up, and cool them in a blanket.

Advice! The vegetable “mosaic” does not need to be rolled up for the winter, just let it sit in the refrigerator for a day and use immediately. The indicated amount of salt and vinegar is approximate; you can add a little more or less, following your own taste preferences.

A simple recipe in a slow cooker

Ingredients:

• Eggplant 3 pcs (medium)
• Sweet pepper – 3 pcs.
• Tomato – 3 pcs.
• Onion – 1 head
• Tomato paste – 1 tbsp. spoon
• Ground black pepper - 1/3 teaspoon
• Vegetable oil – ½ multi-cup
• Garlic – 1-3 cloves
• Salt, herbs - to taste.

Cooking method:

1. To begin, wash the eggplants, cut off the tails and cut crosswise into round pieces, approximately 1.5 cm thick. Because they are bitter, sprinkle them with salt and leave for 20 minutes, then drain the liquid and place them on a plate.

2. Wash the sweet pepper and cut into strips.

3. Trim the cores of clean tomatoes and cut them into cubes.

4. Peel the onion and finely chop it.

5. Place all the vegetables in the thicket of the multicooker, add salt, add ground black pepper, vegetable oil and tomato paste, mix everything thoroughly.

6. Close the lid and set the “quenching” mode for 30 minutes.

7. After 30 minutes our dish is ready to eat, bon appetit!

New Year's appetizer of eggplant with nuts in Georgian recipe with photo

Eggplant with nuts is a traditional Georgian dish that is loved and prepared in every family. And for the New Year, this appetizer on any Georgian table comes in handy more than ever! Eggplants with nuts can be made with dry seasoning and fresh herbs. We will look at the recipe for the second option.

Ingredients:

• Eggplants - 5-6 pieces
• Walnuts - 1 cup
• Green cilantro - 1 bunch
• Dill greens - 1 bunch
• Garlic - 3-4 cloves
• Adjika - 1 tbsp. or ground red pepper to taste
• Vinegar - 1 tbsp.
• Salt to taste
• Khmeli-suneli - 1 tsp.
• Imereti saffron - 0.5 tsp.
• Water - 0.5 cups
• Pomegranate for decoration

Cooking method:

1. Cut the eggplants into strips 1-1.5 cm thick and fry on both sides in vegetable oil.
2. Place eggplants in a colander or paper towel to drain off excess oil.
3. Grind the nuts and garlic through a meat grinder.
4. Chop the greens and add to the rest of the ingredients.
5. Pour in water until the mixture becomes slightly liquid.
6. Apply the filling to the eggplant strip, roll it into a tube and secure with a toothpick. Repeat the same with other pieces. Garnish with pomegranate.

Georgian-style eggplants with nuts are ready!

Fried like mushrooms

Ingredients:

• Eggplants – 4 pcs.
• Egg – 3 pcs.
• Onions – 2-3 heads (medium)
• Garlic – 4-6 cloves (optional)
• Vegetable oil – 3 – 5 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste.

Cooking method:

1. Wash the eggplants, cut off the stem, cut into cubes, approximately 1.5 cm. Whether or not to peel them is up to everyone.

2. Take the eggs and beat them as you would for regular scrambled eggs.

3. Pour into the main cutting.

4. And put it in the refrigerator for 15-20 minutes.

5. During this time, stir the pieces several times.

6. Peel the onion and chop finely.

7. Take a deep frying pan, pour oil and fry the onion until soft. Then add the eggplants.

8. As soon as they start to brown, add salt and pepper (to taste).

9. Peel the garlic and finely chop it.

10. Take greens (parsley, dill to taste) and chop them.

11. When the dish is almost ready, add garlic and herbs.

12. Remove the lid and fry for a few minutes.

13. Remove from the stove. Let it cool (because the appetizer is delicious cold). This dish actually resembles mushrooms. Bon appetit.

Eggplant appetizer for New Year 2020 recipe with photo

Ingredients:

• eggplants - 3 pcs.
• red bell pepper - 5 pcs.
• garlic - 5 cloves
• parsley - ½ bunch
• fresh dill - ½ bunch
• salt - 1 tsp.
• ground black pepper - 1 tsp.
• soy sauce - 3 tbsp. l.
• refined vegetable oil - 2 tbsp. l.

Cooking method:

1. Wash the peppers, dry them and bake in the oven until blackened. Then put it in a bag and leave for 5-10 minutes. Then remove the skin, remove the seeds and cut in half.
2. Mix soy sauce and vegetable oil.
3. You will need large and long eggplants, cut them into 3-5 mm slices, grease them on both sides with oil and soy sauce, place them on a baking sheet covered with parchment. Bake at 180°C for 10–15 minutes. Cool.
4. Finely chop the parsley and dill, add the garlic, grated on a fine grater, and mix.
5. Spread cling film on the table, place eggplant slices on top of it, 2 pieces long and 6 pieces wide.
6. Sprinkle with herbs and garlic, salt and pepper. On top, place the pepper halves crosswise along the entire length of the roll (leaving 4 centimeters free at the end for ease of rolling) and also season well with salt and pepper.
7. Using film, roll the roll widthwise.
8. Wrapping the edges tightly. Place the roll in the refrigerator for 3 hours, or preferably overnight.

Bon appetit!

How to prepare eggplants for the winter

Ingredients:

• Eggplant – 2 pcs.;
• Meaty tomatoes – 3 pcs.;
• Sweet pepper – 2 pcs.;
• Onions – 2 pcs.;
• Hot pepper - to taste;
• Garlic – 1 head;
• Salt - to taste;
• Sugar - to taste;
• Tomato sauce – 350 ml;
• Vinegar – 50 ml. (taste);
• Vegetable oil – 100 ml;
• Other spices - to taste.

Preparation:

1. Prepare the vegetables. Rinse under running water and dry with a towel.

2. Cut the eggplants in half, cut off the tails. Now cut each half into cubes. Cut the tomatoes into four parts.

3. We also cut the peppers in half, remove the core and cut off the white partitions. Shred the peppers into strips.

4. Peel the onion and cut into large half rings. Take a frying pan, pour oil into it and put it on the stove. Add all the vegetables and mix. Fry everything for about 10 minutes. Make sure it doesn't burn.

5. Salt and sugar the winter preparation. Also add garlic and spices (to taste).

6. Add tomato sauce to the frying pan, mix everything thoroughly and simmer the vegetables under the lid for about 20-25 minutes. About 5 minutes before it’s ready, pour in the vinegar.

7. After the workpiece is ready, put it in pre-sterilized jars and roll up with iron lids. We turn the jars upside down and insulate them.

Canned blueberry salad in the oven

An original, delicious eggplant salad for the winter can be prepared not only in an ordinary pan on the stove, but also in a thick-walled one in the oven. It has a pronounced aroma and rich taste.

• 9 medium eggplants;
• 3 onions;
• 3 carrots;
• 4 sweet peppers;
• 80 g ground cilantro;
• 45 g each of salt, ground, black pepper;
• 100 ml refined oil.

I clean the blue ones, cut them into squares, sprinkle them with salt and ground pepper, fry them in a frying pan with butter, stirring frequently until softened.

Peeled carrots, rub on a fine grater, chop onions into crumbs, peppers into squares.

I also fry the remaining vegetables with oil in a frying pan one by one.

I put the fried vegetables in a thick-walled container, season with cilantro, ground pepper, add some salt, mix, simmer in the oven for half an hour, covered.

I place the prepared eggplant mixture into sterile jars, cover with a lid, and sterilize it in a bowl of water for an additional 25 minutes.

I cool, roll up and store in a cool room until winter.

Advice! This preserved eggplant, in addition to being a snack, can also be used for stuffing various vegetables, toppings for pizza, pies and other baked goods.

How to cook dried eggplants?

In Mediterranean countries, the preparation of blueberries by drying has long been appreciated.

With proper processing, almost all useful components are preserved in eggplants.

Air drying:

• Wash the eggplants well, pat dry with napkins, cut into cubes, and lay out in a layer on white paper. For the correct cooking technology, select a warm, dark place. Dry for up to 6 days, turning the slices periodically. Cover the food with gauze to protect it from flies and insects.
• We string whole fruits, cubes or halves of eggplants onto a strong thread, tying the ends to supports located in a ventilated area. At home, this could be a balcony or loggia. To prevent the sun's rays from falling on the bundle, we cover the raw materials with sheets of paper or newspaper. Let it dry for about a week.
• Eggplants can be prepared for the winter in the oven. To do this, cut the fruits into the desired shape (cubes, strips, halves) or use them whole. Place the pieces in an even layer on a baking sheet and place in the oven at 160°C. We leave the door open . Cooking time - from 3 to 6 hours.
• Cooking in an electric dryer gives good results. We cut the prepared vegetables into any shape with a piece thickness of up to 2 cm. The device instructions indicate the required weight of the loaded tray, temperature and processing time.

Since dried eggplants lose a lot of weight, they should be soaked in hot water before eating. For stews, borscht or soups, this procedure is not necessary. Some dishes (dough food) generally do not accept proximity to “exhausted” little blue ones. Let's be careful!

Recipe for eggplant caviar baked in the oven

I simply encourage you to prepare such a spicy caviar. Lots of greens, baked vegetables - delicious. And I can’t describe how good it is with kebabs! Cilantro gives it a zest, be sure to use it.

Products:

• Two to three eggplants
• Two sweet peppers (if you have red ones, great)
• Bitter pepper
• Two tomatoes
• Greens of cilantro, dill and parsley
• One onion (not baked, cut raw)
• Two - three tbsp. l. vegetable oil
• Salt and ground black pepper.

To work you will need a baking sheet, foil, two plastic bags.

Step-by-step preparation:

1. Wash the vegetables and dry with a paper towel.
2. Build something like boats out of foil for each type of vegetable. Just place the blue ones, for example, on a piece of foil and fold the edges. This is necessary to prevent juice from leaking out.
3. Place the resulting 4 boats on a baking sheet - with blue peppers, with sweet peppers, with bitter peppers, with tomatoes.
4. Place the baking sheet in a preheated oven (180 degrees).
5. Bake until the vegetables are soft, you can check this with a toothpick. They should pierce easily.
6. While the baking process is underway, you can wash and finely chop the greens.
7. Peel the onion, cut into small pieces.
8. Remove the finished vegetables.
9. Place the peppers in plastic bags - this will help remove the skin faster.
10. Allow the remaining vegetables to cool.
11. Peel the blue ones, chop finely and place in a bowl.
12. Also peel the tomatoes, chop them finely and add them to the eggplants.
13. Peel the cooled peppers, remove seeds, cut into small pieces, and add to the total mass.
14. Add greens and onions here.
15. Add oil, salt, pepper, mix.

The caviar is ready. She is fragrant with aromas and begs for a barbecue. You can also wrap it in thin pita bread, which will also be good.

Helpful Tips:

1. Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
2. If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
3. To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
4. To prevent the flesh from turning black, cook the eggplants over high heat.
5. If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Eggplants with cheese and garlic in a frying pan

Ingredients:

• 2-3 eggplants.
• 5-6 cloves of garlic.
• A small bunch of dill.
• 100-120 grams of hard cheese.
• Mayonnaise.
• Vegetable oil.
• Salt.

Cooking process:

1. Cut the eggplants into 1 cm thick slices.
2. Place in a bowl, sprinkle lightly with salt and stir. Let the eggplants sit in the salt for 5-7 minutes.
3. Finely chop the greens and garlic. Grate the cheese on a fine grater.
4. Fry eggplant slices on both sides in vegetable oil.
5. Mix cheese with garlic, mayonnaise, and some herbs.
6. Place a teaspoon of cheese-garlic mixture on each circle of fried eggplant.
7. Place the circles on a plate and sprinkle with herbs. The appetizer is ready to serve.

Bon appetit.

Simmer with garlic

Ingredients:

• blue ones—2 pcs.;
• sweet pepper, onion;
• tomatoes - 3 pcs.;
• garlic cloves - 5 pcs.;
• vegetable oil;
• salt, spices, pepper.

Preparation:

1. Saute the diced onion in a frying pan with oil. After 5 minutes, add the pepper chopped into strips, heat until the vegetables are ready, and transfer to a plate.
2. Peel the eggplants, divide into slices, fry until crusty, lay out pieces of tomatoes without skin. When the tomatoes release their juice, add the onions and peppers.
3. Mix the ingredients, simmer covered for 15 minutes, then add herbs, spices and herbs. Next, cook with garlic, finely chopping the hot cloves.

Amazingly delicious food! Onions and peppers provided the minced meat with juicy qualities, and the wine gave the dish an exquisitely spicy note.

Baked eggplants with cheese

The concept of “cook quickly” is quite loose.
This usually means a minimum amount of cooking time. However, there are dishes that, although they are not prepared too quickly, they do it themselves, and the time spent by the hostess in the kitchen is reduced to a minimum. In fact, this can also be considered quick cooking. This is exactly where dishes in which eggplants are baked in the oven fall into this category. A minimum of labor, a little more than half an hour of time, and you can serve beautiful baked eggplants under a cheese coat on the table. In addition to two medium eggplants, all you need to prepare for this culinary masterpiece is:

• hard cheese – 100 g;
• vegetable oil (olive is best) – 2 tablespoons;
• mayonnaise – 1 tablespoon;
• spices (optimally khmeli-suneli) – 1/2 teaspoon;
• salt - to taste.

Wash the blue ones and cut them lengthwise into two halves each. Carefully make deep cross-shaped cuts in the flesh, being careful not to damage the skin. Salt the halves, making sure that the salt gets inside the cuts. Then pour a spoonful of olive oil onto each half and gently spread over the entire surface.

In a separate bowl, mix grated cheese, mayonnaise and spices. Spread the resulting sauce onto the surface of the eggplant slices. Place the fruits on a greased baking sheet and place in the oven preheated to 180ºC. Depending on the size, bake the eggplants for 30-40 minutes. Serve, of course, hot as a side dish or as a light vegetable dinner.

Delicious cutlets in a frying pan

The amazing “union” concluded between the blue ones and minced meat is capable of creating real culinary miracles.

Grocery list:

• egg;
• bulb;
• eggplant;
• homemade minced meat - 400 g;
• vegetable oil;
• salt pepper.

Step-by-step preparation:

1. We make the meat composition from any desired component - beef, pork, poultry fillet. We use only high quality ingredients .
2. Saute finely chopped onion, add eggplant, peeled and cut into small cubes.
3. Simmer the food until soft, then combine with twisted meat, salt, pepper and egg. Mix the resulting mass thoroughly.
4. Heat vegetable oil in a frying pan, form round pieces, fry both sides until golden brown.

How to deliciously cook frozen eggplants

When the season for harvesting fruits and vegetables arrives, thrifty housewives literally “fill” their freezers with their favorite products. At the same time, questions often arise about how to properly manage valuable supplies.

The main requirements for using frozen eggplants:

• We always remove from the freezer as many blue ones as necessary for preparing the dish. Repeated freezing deprives the berry of its nutritional and taste qualities.
• Having determined the required number of eggplants, leave them in the refrigerator overnight, placing them on the bottom shelf.
• Thawed products planned for preparing main courses or various snacks must be dried, removing excess liquid.

Eggplant salad

Ingredients:

• boiled eggs - 3 pcs.;
• onion feather - bunch;
• mayonnaise - 300 g;
• frozen blue ones - 500 g;
• vegetable oil.

Cooking:

1. Defrost the eggplants, blot them with napkins, put them in a frying pan with vegetable fat, add salt, and fry until tender.
2. Combine the cooled vegetables with grated eggs and chopped onion. Season the salad with salt and mayonnaise, mix the mixture well.

Frozen eggplants can be used quite successfully in recipes such as “Homemade Eggplant Sauté” or “Zucchini and Tomato Stew.”

Include healthy vegetables and fruits in your daily diet more often, which will help maintain beauty and health.