Spicy eggplant appetizer: recipes only

Eggplant rolls for New Year 2020 recipe

Perhaps the simplest and fastest snack you can imagine, which will make you experience gastronomic pleasure and save you from extra calories during the holidays. Ingredients:

• Eggplants - 2 pcs. (400 gr.);
• Soft tofu (mushroom/tomato/spicy/your favorite) - 300 gr.;
• Salt - 1 tbsp;
• Water - 1 liter;
• Coconut/olive oil - 0.5 tbsp.

Preparation:

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1. Prepare salt water (tablespoon/liter). Cut the eggplants into slices 2-3 mm thick, soak for 20-25 minutes.
2. Shake off excess moisture.
3. Take the intended amount of oil (coconut tastes better) and spread on the pieces.
4. Fry until done in a dry hot frying pan. Place tofu on one edge and roll up. You can bait it with a toothpick. That's all! Be sure to try it.

↑ Spicy eggplant fingers for the winter

The list of the best blue vegetable recipes includes the “Spicy Fingers” preparation. Eggplants are cut in a special way for it. And they are prepared in a spicy sauce with seasonings - an ideal snack!

Ingredients:

• eggplants – 3-4 pcs.;
• head of garlic – 1 pc.;
• red bell pepper – 1 pc.;
• bay leaf – 3 pcs.;
• salt – 0.5 tbsp. l. (for 1 jar of 0.5 l);
• sugar – 0.5 tbsp. l. (for 1 jar of 0.5 l);
• tomatoes – 350 g;
• vegetable oil – 2-3 tbsp. l.;
• table vinegar 9% - 1 tbsp. l.

Preparation:

1. Take small eggplants so that you can cut them neatly. Rinse the fruits and cut into cubes. Dip into cold salt water. Leave for half an hour. Then place on a sieve. Press with your hand to remove all moisture.
2. Next, fry the slices in a frying pan with vegetable oil. Use medium heat to avoid burning anything.

3. Prepare tomato sauce. To do this, peel and rinse the peppers and garlic cloves. Cut them arbitrarily, and then puree them in a blender. Or, as here, chop finely with a knife.

4. After washing, cut the tomatoes and scald with boiling water. Cool. Remove the skin. Puree the tomatoes with an immersion blender. Add pepper and bay leaf. Boil everything, stirring, until a thick sauce. It will take about half an hour. If you prepare more sauce, you will also need to spend more time. At the very end of cooking, add vinegar. Mix well and heat for a couple more minutes.
5. Place chopped garlic and fried eggplants in half-liter jars. Try to fill the jar 2/3 full. Add sugar and salt to each - half a tablespoon per jar.

6. Pour sauce into each jar. You can go all the way to the top. Cover with lids. Sterilize additionally in gently boiling water for 20 minutes. It is important to place a soft cloth under the jar so that the glass does not burst.

7. Immediately seal tightly with sterilized lids. Turn upside down until it cools naturally. The preparation for the winter can be successfully stored in the refrigerator or any cool room.

New Year's eggplant appetizer - a very tasty recipe with photos

Eggplant with shrimp and avocado cream mousse. It is better to use young eggplants, no more than 5 cm in diameter. Old fruits give off bitterness. ⠀ Ingredients:

Eggplants - 12 circles (2 cm); Shrimp - 24 pcs; Salt, pepper, orange juice and olive oil. For picking, 2 segments of grapefruit (easy to replace with orange) and thyme leaves. Cream - mousse: Ripe avocado - 1/2 pcs; Olive oil - 2 tbsp; Orange juice. Adjust the thickness with the amount of juice. It took me 2/3 of the orange juice. Salt and pepper. Place everything in a blender and beat until smooth and creamy. Shrimp: Salt, pepper, sprinkle with the juice of 1/4 orange and fry in garlic oil for 2 minutes. Eggplants: Cut 2 cm thick and fry in oil with salt and garlic for 4-5 minutes on each side. Turn off and cover with a lid for a couple of minutes. We collect: Eggplant, cream, a couple of shrimp, a piece of grapefruit and thyme. Pink pepper to taste! Tenderness! Bon appetit!

↑ Spicy sauté of vegetables and eggplants for the winter

Sauté is a special spicy vegetable salad that can be prepared for the winter. The result is a universal spicy appetizer for any hot dish. The advantage of this particular preservation is that there is no need for additional sterilization of the finished sauté. Therefore, it saves time on cooking and the housewife’s energy.

Ingredients:

• carrots – 1 pc.;
• eggplants – 200 g;
• sweet pepper – 1 pc.;
• onion - 1 pc.;
• garlic cloves – 3 pcs.;
• tomato paste – 1 tsp;
• coarse salt – 1 tbsp. l.;
• granulated sugar – 1 tsp;
• citric acid – 0.5 tsp;
• sunflower oil – 3-4 tbsp. l.

Preparation:

1. Rinse and peel all excess vegetables. Then start slicing. Cut the eggplants and carrots into small pieces, not finely. Place the blue pieces in an enamel cup and fill with hot water. Boil for a couple of minutes. Drain the water. Add carrots. This recipe does not contain tomatoes, but still add a little tomato paste to the vegetables.

2. Simmer the mixture over low heat, stirring occasionally. The pieces should become softer and slightly shrink in volume.

3. In the meantime, cut the peppers and onions into thin slices. Add to cup. Stir immediately and simmer the sauce at a low simmer.

4. Rub the garlic through a grater or pass through a press. Place on the honeycomb. Now add citric acid, salt, sugar and sunflower oil. Warm the mixture for about 2-3 minutes.

5. Place in sterilized jars to the very top. Immediately seal tightly with still hot sterilized lids. Once the workpiece has cooled, store it until the winter months.

What to cook from eggplants for dinner, recipe for boats with photos

1. I cut the eggplants, then take out the middle and cut them into cubes.
2. I grease them with oil and put them in the oven for 20 minutes at 200 degrees.
3. While the eggplants are in the oven, I prepare the filling. Cut into cubes and fry:

• onion
• Champignon
• chicken fillet or thighs

4. I season it all with Greek yogurt, salt, pepper, and add a couple of cloves of grated garlic. 5. I simmer for a couple more minutes, take out the boats, stuff them, decorate with peas, sprinkle with cheese and put in the oven until the cheese is baked.

Eggplant appetizer in the oven - aromatic recipe 2020 with photo

We bake eggplants in foil (right with the tail). Making the filling:

1. Fry the minced meat
2. Add onions, carrots, tomatoes, sweet and possibly hot peppers, garlic, herbs and spices, salt.
3. When the eggplants are ready (baked in the oven for about 30 minutes), carefully cut them lengthwise and remove the pulp (add it to the filling).
4. Mix and stuff.

Beautiful and tasty!

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!

Winter snack

You can prepare fragrant eggplants with adjika in 2.5 hours. According to the recipe with a photo of all the eggplant appetizers, you can roll up 5 1 liter jars. The dish will be spicy and low in calories. 100 g of adjika contains 69 kcal.

Before preparing adjika, stock up on the following components:

• tomatoes – 1 kg;
• bell pepper – 12 units;
• hot pepper - 3 units;
• garlic – 350 g;
• vegetable oil – 300 ml;
• granulated sugar - ½ tbsp.;
• salt.

In the process of preparing the “little blue ones”, take:

• eggplants – 5 kg;
• granulated sugar - 1 tbsp.;
• vinegar 9% - 500 ml;
• salt.

The basic cooking process involves the following steps:

1. Cut the eggplants into slices, add salt and let the vegetables brew for two hours. Then drain the released liquid.

2. Boil the “blue ones” over low heat. Fill the eggplants with water (2 liters), add sugar and vinegar. Cook vegetables for 20 minutes.

3. Grind all the prepared ingredients through a meat grinder. Salt the adjika to taste and boil the mixture for about 5 minutes, placing the container on the stove over low heat.

4. Sterilize 5 1 liter jars.
5. Carefully place the eggplants in a column in a jar, and then fill them with adjika.
6. Close the jars with hot lids. Then turn them over and place them under a blanket until they are completely cool.

By choosing one of the above recipes, you will be able to prepare baked eggplants, delicious rolls, and also a winter snack.

Eggplant rolls with cheese and garlic - a spicy recipe with photos

Ingredients:

• Large eggplant - 1 piece
• Processed cheese – 100 grams
• Egg - 1 piece
• Garlic - 1 clove
• Salt - to taste
• Ground black pepper - to taste
• Mayonnaise - 1 teaspoon
• Vegetable oil - 2-3 tbsp. spoons (for frying)

Number of servings: 2

How to prepare “Eggplant rolls with cheese and garlic”:

1. Prepare ingredients for rolls. Wash the eggplant and cut off the tail. Boil the egg hard. Cool and remove the peel.
2. Cut the eggplant into thin leaves. It’s better not to add salt before frying, otherwise they will shoot in the pan.
3. Fry on both sides in vegetable oil until soft.
4. Prepare the filling for the rolls. Combine grated cheese with egg and garlic in a plate. Add salt, ground black pepper and mayonnaise. Stir until smooth.
5. Ready eggplants can be salted. Place the filling on each fried eggplant leaf. Wrap it with a roll.
6. Decorate the finished rolls with herbs and serve warm.

Bon appetit!

Puff snack with tomato

An appetizer of eggplant with tomatoes and garlic will successfully complement your holiday dishes.
To prepare the dish you will have to use a frying pan. The remaining ingredients can be found in every home. Components:

• “little blue” – 4 units;
• tomatoes – 4 units;
• cheese – 200 g;
• washed nuts - 4 tbsp. l.;
• lettuce leaves;
• basil;
• garlic – 4 units;
• lemon juice – 3 tbsp. l.;
• olive oil;
• salt and pepper.

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This appetizer is prepared quite simply from eggplant. Cut the vegetables into thin slices and then add salt on both sides. Lightly sprinkle the halves with olive oil and fry them in a frying pan until golden brown. Wait until the eggplants have cooled before moving on to the next cooking step.

Cut the tomato into slices.

Using a knife, cut the cheese into cubes.

An appetizer of eggplants with tomatoes will turn out delicious if you prepare the lemon dressing for it correctly. Finely chop the basil and pass the garlic cloves through the garlic press. Mix garlic, basil, a few tablespoons of olive oil and lemon juice in a separate container. Crush the ingredients thoroughly, add salt and mix.

Serve the appetizer to the table only after you have festively decorated the dish. Arrange lettuce leaves and basil leaves beautifully on a plate. Then place a layer of eggplant and a layer of tomato on top. Drizzle half the lemon vinaigrette over the vegetables. Place a layer of eggplant again and then a layer of tomato. Sprinkle the top of the dish with black pepper. Top the appetizer with the remaining lemon juice and herbs.

Before serving the eggplant appetizer on the holiday table, sprinkle the dish with ground walnuts.

Baked eggplants with mozzarella - a fresh, quick recipe with photos

A simple and great appetizer for the table:

1. Cut the eggplants lengthwise, place them on a baking sheet, lightly drizzle with olive oil, add salt and bake for 10-15 minutes.
2. Fry one onion and add tomatoes in their own juice, garlic and your favorite seasonings.
3. Place the “tomato mass” in a baking dish.
4. Take the mozzarella, cut it into large strips and wrap each “block” of mozzarella in baked eggplant.
5. Place the rolls in a mold, sprinkle with your favorite nuts and bake at 180 degrees for about 20 minutes.

We eat it either hot or as a cold appetizer!

Eggplants with walnuts - fresh recipe step by step with photos

Ingredients:

• Eggplants - 2 pcs.
• Garlic - 2 cloves
• Walnuts – 200 g
• Vegetable oil - to taste
• Mayonnaise - to taste
• Salt - to taste

Preparation:

1. Salt the eggplants cut into slices and leave for 30 minutes. At this time, chop the nuts and stir the resulting mixture with mayonnaise. Add chopped garlic and mix everything.
2. Rinse the eggplants with cold water, dry a little and fry on both sides. Place the fried eggplants on a paper towel to remove excess fat, then transfer to a plate.
3. Place the nut mixture on top of them. It is advisable to put the snack in the refrigerator for about 1 hour.

↑ Canned eggplants in spicy adjika for the winter

You can prepare eggplants not only in tomato sauce, but also in spicy adjika. You get two in one - both an appetizer and a sauce. Can be used as an independent snack or as an addition to a hot main course. Or take it separately - eat eggplant pieces with rye bread, and add the sauce when stewing meat or as a dressing for soup.

Ingredients:

• red tomatoes – 400 g;
• eggplants – 1-2 pcs.;
• red bell pepper – 1 pc.;
• garlic – 2-3 cloves;
• sunflower oil – 3-4 tbsp. l.;
• apple cider vinegar – 1 tsp;
• salt – 1 tbsp. l.;
• sugar – 2-3 pinches.

Preparation:

Rinse tomatoes, peppers, garlic. Clear everything. Cut into pieces. Place in blender chopper. Whisk well to obtain a smooth puree – thick and free of chunks. Immediately add salt and sugar to it. Stir until the grains can dissolve well.

Wash blue vegetables. Cut into circles, then into halves. Fill with salt water for half an hour. Then drain the liquid and squeeze out the pieces with your hands. Then fry them in oil until golden brown.

Pour in the sauce. Simmer over low heat until the pieces become soft.

Add vinegar. Stir. Immediately place in a sterilized jar. Seal with a sterilized lid.

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!

"Peacock Tail"

A very easy to prepare eggplant appetizer “Peacock Tail”. It will beautifully complement the festive table and will please the guests.

Before you start cooking, stock up on the following ingredients:

• “little blue” – 4 units;
• cucumbers – 2 units;
• feta pate – ¼ kg;
• sweet pepper – 1 unit;
• olives;
• salt and ground pepper.

The recipe for eggplant appetizers is not complicated, so even beginners can handle it. First wash and then cut the eggplants into slices.

Lightly salt and pepper the vegetables. Fry the vegetables in a frying pan on each side, adding a little oil. When the eggplants are golden brown, remove them from the pan.

Gently brush each round with feta cheese.

Cut the cucumbers into thin slices and the sweet peppers into strips. If necessary, cut the olives in half. Place a slice of cucumber on top of each eggplant and garnish the side with pepper.

Top the eggplants with halved olives.

The preparation of the eggplant appetizer is complete when you fan out the circles on a plate. If desired, lightly decorate the dish with herbs.

Eggplant baked in the oven - a fragrant and quick recipe with photos

Ingredients:

• eggplants - 500 gr.
• tomatoes - 500 gr.
• sour cream - 200 gr.
• hard cheese - 100 gr.
• garlic - 3 cloves
• greenery
• salt, ground black pepper
• vegetable oil.

Preparation:

1. Cut the eggplants into slices and place them in the form in which you will bake, greased with oil or on parchment.
2. Place tomato slices on the eggplants, salt and season with pepper. Cover the tomatoes with sour cream mixed with chopped garlic.
3. Sprinkle with cheese and bake in the oven. Cooking time 35 minutes at 180°C. Sprinkle with herbs. Bon appetit!

Eggplant appetizer for the holiday table recipes with photos 2020

Ingredients:

• 1 large or 2 medium eggplants
• 60-70 g green beans
• 200 g of curd cheese, or 100 g of soft cottage cheese + 100 g of soft cheese (a la Kaymak, Philadelphia or curd cheese, I have
• soft cottage cheese + a la kaymak)
• Bunch of basil
• Zest of 1 lemon
• Spices to taste - pepper, salt
• For serving - basil, pomegranate seeds.

Preparation:

1. Turn on the oven at t 180.
2. Cut the eggplant into 0.6-07 cm slices and place in one layer on a baking sheet. Place the beans next to or on a second baking sheet. Bake the vegetables until half cooked: beans ~10 minutes, eggplants for 4 minutes on each side.
3. Add chopped basil and some lemon zest to the curd cheese and season to taste.
4. Assemble pyramids: eggplant-filling-beans-eggplant-filling-beans-eggplant, adding lemon zest to each layer.
5. Bake for 10–12 minutes. The design option for the finished dish is in the photo.⠀

We wish you a good mood!

Stuffed eggplant - an inexpensive and tasty recipe with photos

For this recipe we will need:

• Large eggplant
• small tomato
• Half a small sweet pepper
• Onion
• Small carrot or piece
• Greens: dill, parsley, cilantro
• Hard cheese 100 gr.
• Minced meat literally 50 gr.
• Salt, pepper, vegetable oil

Preparation:

1. Eggplant mode Salt the eggplant in half and leave for a couple of minutes so that the juice appears and the bitterness of the eggplant goes away.
2. Meanwhile, heat a frying pan to fry the eggplant.
3. Then let it cool and prepare the filling, grate the carrots, and use a cup to fry everything else until done.
4. Cut out the middle of the eggplant with a spoon, add part of the middle without seeds to the filling and 50g of grated cheese. Fill the eggplants, sprinkle with the remaining 50 grams of cheese and place in the oven for 10 minutes.

They look very beautiful and delicious!

New Year's eggplant appetizer "Peacock Tail" fresh recipe 2020

Ingredients:

• 1 eggplant
• 2 tomatoes
• 1 cucumber
• yogurt (natural) or other dressing.
• lettuce leaves
• parsley sprigs
• 5 pieces. maslin
• olive oil, salt, ground black pepper

Preparation:

1. Cut vegetables into slices. Brush the eggplants with olive oil, salt and pepper and bake until soft.
2. Cut the olives in half.
3. Collecting the peacock's tail. Lubricate each layer with yogurt.
4. We lay out lettuce leaves, on them eggplant + yogurt + tomato + yogurt + cucumber + yogurt + half an olive. You can decorate with dill sprigs.

↑ Spicy appetizer with carrots and eggplants “Manjo”

Every housewife can easily make eggplant manjo. These are just stewed vegetables seasoned with salt, sugar and vinegar. But what a juicy and appetizing snack it turns out to be! Simply delicious!

Ingredients:

• bell pepper – 2 pcs. (red and green);
• chili – 0.5 pcs.;
• carrots – 0.5 pcs.;
• eggplants – 2 pcs.;
• red tomatoes – 300 g;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• sunflower oil – 3-4 tbsp. l.;
• apple cider vinegar - to taste.

Preparation:

1. Pre-prepare all vegetables - rinse, peel. Start cutting. Pass the carrots through a grater. Cut the eggplants into thin pieces. Pepper slices, hot - smaller. Place everything in a high frying pan.

2. Simmer over moderate heat, stirring, for 6-10 minutes.
3. Cut the tomatoes into pieces. Use a blender to puree.

4. Pour the tomato puree into the vegetables in the pan. Add salt, sugar, sunflower oil.
5. Simmer until the vegetables are soft. Add table vinegar. One tablespoon is enough. Stir to distribute the acid throughout all ingredients. Taste the salad. It should be a little sour.
6. Transfer the mixture into a half-liter sterilized jar. Cover with a lid until winter; no additional sterilization is required. When you want a delicious eggplant salad, just open your stock. Bon appetit!

See also how to prepare pickled eggplants without sterilization for the winter.

Meatless eggplant appetizer - fresh, delicious recipe 2020

You will need:

• 6 small eggplants
• 3 sweet peppers
• 3 carrots
• 3 onions
• 3 cloves garlic
• 2 tomatoes
• 100 ml vegetable oil
• 2 bay leaves
• 1 bunch of herbs

Preparation:

1. Wash the eggplants, dry them and cut them lengthwise into thin slices. (If desired, soak in salted water to remove the bitterness, then rinse and dry.) Fry the slices in half the vegetable oil on both sides.
2. Finely chop the onion and grate the carrots on a coarse grater. Sauté in the second half of vegetable oil.
3. Chop the sweet pepper into small strips and place in the pan. Simmer for 5-7 minutes. Add diced tomatoes. Season with salt, ground black pepper and bay leaf.
4. Layer eggplants and stewed vegetables in a shallow ceramic dish. Sprinkle with chopped herbs and refrigerate for 1 hour.

Appetizer with cheese “Kucherikas”

Cheese and cottage cheese lovers will appreciate this dish. Preparing the delicacy will take no more than an hour, and the taste of the dish will pleasantly please you. Before preparing the snack you will need to take the following ingredients:

• “little blue” – 4 units;
• cheese – ¼ kg;
• cottage cheese – ¼ kg;
• chicken egg – 1 unit;
• garlic cloves – 2 units;
• greenery;
• salt and pepper.

Cut the eggplants in half without removing the stem. Cook the halves in a saucepan for 20 minutes after adding a little salt to the water. Remove excess liquid by draining eggplants in a colander.

Grate the cheese on a coarse grater, chop the dill, parsley and basil. Pour cottage cheese into a container, beat in an egg, add herbs and cheese. After this, remove some of the pulp from the cooked eggplants and add to the container. Salt and pepper the cheese mixture to taste.

Preheat the oven to 180 degrees. Carefully fill the eggplant halves with the cheese mixture.

Pre-distribute a small amount of vegetable oil by greasing a baking sheet and place the vegetables on top. After half an hour, remove the dish from the oven.

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