How to cook eggplants in batter according to classic and Chinese recipes. Blue eggplants in batter with garlic and mayonnaise

Eggplant in batter with tomatoes and garlic

You can make a variety of dishes from eggplants; for example, an excellent appetizer is obtained by frying the vegetable in batter and adding it to tomatoes and garlic sauce.

Ingredients:

two eggplants;
110 ml mayonnaise;
two tomatoes;
a couple of cloves of garlic;
oil, salt, lettuce leaves.

For the batter:

two raw eggs;
2-3 spoons of flour;
seasonings, salt.

Cooking method:

Cut the eggplants into slices, add some salt and wait half an hour for the bitter juice to come out of the vegetable. Then we wash and dry the circles.
For the batter, beat the eggs with salt and add flour; you can add other seasonings, for example, a little hot pepper.
Dip the vegetable slices into the batter and immediately place them in hot oil, and then place them on a napkin to remove excess fat.
In mayonnaise we put pressed slices of a spicy vegetable, a little salt and get garlic sauce.
Place lettuce leaves on a dish, lay battered eggplants on top, carefully apply sauce to each fried blueberry, cover with tomato slices.

Eggplants in batter. Photo

Want something special? Then prepare an appetizer of fried eggplants in batter with tomatoes, mayonnaise and garlic. The principle of its preparation is very similar to the recipe for towers of zucchini and tomatoes. This vegetable, simple eggplant appetizer is prepared in a matter of minutes, and also quickly leaves the table, as it is very tasty and aromatic.

Ingredients:

Eggplants – 2 pcs.,
Black pepper - a pinch
Tomatoes – 4-5 pcs.,
Hard cheese – 40-50 gr.,
Mayonnaise – 100 ml.,
Garlic – 3-4 cloves,
Sunflower oil,
Parsley or dill.

To prepare the egg batter:

Flour – 60-70 gr.,
Eggs – 2 pcs.,
Salt - a pinch
Water – 3-4 tbsp. spoons.

Quick and tasty cooked in a frying pan

Fried eggplants in batter can be served as an independent appetizer or as a side dish for a meat dish. Eggplant is a fairly nutritious vegetable, so your family will definitely not go hungry.

Ingredients:

two small eggplants;
three cloves of garlic;
a spoonful of fresh (dried) dill;
55 ml milk;
75 g flour;
one raw egg;
spices, oil.

Cooking method:

Cut the eggplants into slices 4-5 mm thick. Remove bitterness with salt.
Beat an egg into a bowl, pour in milk, add flour, dill and seasonings, shake thoroughly with a whisk. Then add the pressed garlic and mix everything again. The consistency of the batter should be like kefir.
Dip the vegetable slices into the batter and fry in well-heated oil for two minutes on each side.
Place the finished eggplants on a plate and serve with mayonnaise or sour cream.

Eggplant in batter with meat

To prepare this hearty and very tasty snack you will need very few ingredients:

Medium blue ones – 1 pc.
Egg – 1 pc.
Minced pork or beef – 130 g.
Corn or potato starch – 60 g.
Soy sauce – 15 g.
Garlic – 2 cloves.
Salt, spices, ginger root.
Refined vegetable oil.

Prepare blue ones for slicing: rinse, remove unnecessary elements. Cut the fruit into slices 1 cm thick.

Pour 30 ml of water into a bowl, beat in the egg and add starch, mix all ingredients until smooth. If everything is done correctly, the dough should have the consistency of thick sour cream.

Salt and pepper the minced meat. Place a teaspoon of meat filling on each blue circle and cover with a second piece on top. Dip each piece in batter and fry in vegetable oil on both sides.

To prevent the minced meat from being raw after turning the blue ones over to the other side, the vegetables need to be covered with a lid. This way they will steam thoroughly.

And finally, you need to prepare the sauce. Grate the ginger root on a fine grater and place in a deep bowl. Add garlic passed through a garlic press, a tablespoon of starch, half a glass of water and soy sauce. Heat the sauce in a saucepan or frying pan, dip the fried vegetables into it and simmer over low heat for a few minutes.

Marianna Pavley

Eggplant chops in batter

Many people have heard that chops can be made from meat, but did you know that such a dish can be made from eggplant. If not, then write down our recipe.

Ingredients:

two eggplants;
salt, seasonings (can be used for chicken);
frying oil;

For the batter:

one large egg;
one and a half spoons of flour;
half a spoon of sweet sand;
a couple of grams of salt;
two spoons of milk.

Cooking method:

We peel the eggplant and cut it into slices, beat it with a hammer, the main thing is not to overdo it. Then we lower the vegetable preparations into salt water and keep them in the solution for half an hour.
At this time we will prepare the batter. To do this, simply foam an egg with salty and sweet granules, pour in the dairy product and add flour, mix until smooth.
We take the eggplants out of the salted water, put them on a napkin, and as soon as all the liquid has drained from them, sprinkle them with chicken seasonings, dip them in batter and fry in oil until golden.

Spicy eggplants in garlic batter

Spicy eggplants in garlic batter are a great appetizer.

1-2 eggplants (about 300g);
2 eggs;
breadcrumbs as needed;
salt;
0.5 teaspoon black pepper;
0.5 teaspoon hops-suneli;
5 cloves of garlic;
vegetable oil for frying.

Fried eggplants in batter are an appetizing, easy-to-prepare and very filling appetizer that can be served either hot or cold. And not only for an ordinary family lunch or dinner, but also for some holiday.

The snack is prepared from simple and affordable products, but in the end it turns out incredibly tasty and nutritious. There are many recipes for dishes using “blue” ones; below is a small selection of the most delicious ones.

Blue ones in Chinese batter

Chinese cuisine is famous for its extraordinary dishes that are loved all over the world. One such interesting recipe is eggplant in batter with an amazing sauce.

Ingredients:

blue;
salt, sesame;
oil.

For the sauce:

spoon of starch;
75 ml soy (real) sauce;
a spoonful of grape vinegar;
a pinch of ginger;
3-4 garlic cloves.

Cooking method:

We peel the skin from the blue ones and cut them not into circles, but into cubes. Sprinkle with salt, press down a little with your hands and leave so that the vegetables release bitter juice, which will then need to be drained.
Pour soy sauce into a bowl, add chopped spicy vegetables, add a pinch of ginger, pour in grape vinegar and lastly add starch, stir everything well. Chinese chefs also add hot (red) pepper to the sauce.
Traditionally, eggplants need to be fried in sesame oil, but if you don’t have any, then use sunflower oil. So, fry the blue ones until golden, then pour in the sauce and continue frying the vegetable. During the heating process, the sauce will begin to thicken, and the eggplants will become covered with an appetizing crust.
Place the prepared vegetables on a plate and sprinkle with sesame seeds, which need to be heated in a dry frying pan.

How to cook eggplant in batter with tomatoes

The blue ones are most often served fried in splendid isolation, although they also look good in the company of other vegetables, such as tomatoes. Here is one of the recipes, the secret of which is that the eggplants are fried in batter, and the tomatoes serve as a tasty addition and decoration to the finished dish.

Ingredients:

Eggplant.
Salt.
Vegetable oil.
Tomatoes.
Garlic.
Mayonnaise.
Lettuce leaves.

For the batter:

Chicken eggs – 2 pcs.
Premium wheat flour – 2-3 tbsp. l.
Salt, seasonings.

Algorithm of actions:

Wash the eggplants and can peel them. Cut into circles. Add some salt. Leave for half an hour. Drain off the released bitter juice. You can fill it with salt water and then squeeze it out.
Prepare the batter in the traditional way - beat eggs with salt. Add flour and grind. You can add spices, such as hot pepper.
Dip the squeezed eggplant mugs one by one into the batter. Place oil in heated frying pan/saucepan.
Transfer the finished eggplants to a large flat dish, decorated with lettuce leaves (pre-washed).
Squeeze the garlic into the mayonnaise, add a little salt and more spices.
Carefully spoon the aromatic, spicy mayonnaise sauce onto the mugs of fried blueberries.
Top each eggplant slice with a slice of tomato.

The dish looks amazing and requires no meat or bread.

Crispy snack with minced meat in batter

Another recipe for cooking eggplant in batter involves using minced meat. This dish is quite simple to prepare, and the result is a tasty and appetizing snack.

Ingredients:

½ kg blue ones;
225 g minced meat;
one raw egg;
3-4 tablespoons of flour;
half a cup of milk;
salt, oil.

Cooking method:

Take the eggplant and cut it into thin slices, but don’t push the knife all the way through, that is, you should end up with an accordion. In order not to spoil the appetizer with bitterness, we sprinkle the vegetable with salt and after half an hour, rinse it under water.
Then we separate two circles from the accordion. Between them, with a small spoon, place the minced meat, which we have previously salted and peppered.
Now we make a batter from eggs, milk, flour and salt. We dip our workpieces into it, and then fry it in oil on one side, then carefully turn it over and fry it on the other side.

Eggplants with minced meat in batter

A tasty and satisfying dish - eggplants fried in batter. It is usually served hot, but cooled eggplants are also very tasty. You can serve the dish with any sauce or sour cream.

1 large;
300 gr. minced pork;
2 eggs;
3 tablespoons flour;
2 sprigs of dill;
salt and black pepper to taste;
vegetable oil for frying.

First, prepare the minced meat, add salt and pepper to taste and mix well. If the minced meat is dry, you can add a little water. Wash the dill, chop finely and add to the chopped meat.

Advice! If desired, you can add finely chopped onions to the minced meat - raw or fried.

Wash the eggplants, dry them, cut off the ends. Cut into thin circles about 3 cm thick. Salt the circles, leave for five minutes, then rinse and dry.

Advice! You can form blanks in another way. To do this, you need to cut the eggplants into circles about 1 cm thick. Then cut each circle in half, but not all the way, so that the workpiece opens like a book. Between the layers of one circle we put a little minced meat.

We begin to form the blanks: take one circle of eggplant, put a little minced meat on it and cover it with the second circle and press it down a little with the palm of your hand.

Prepare the batter: beat the egg with a pinch of salt, add flour. Bring the dough to the desired consistency by adding water by teaspoons. Heat the oil in a frying pan. Dip our pieces into the batter so that the dough covers it on all sides. Fry over medium heat for about 5 minutes on each side.

Eggplant in cheese batter

Eggplants in cheese batter will be an excellent light snack for any table. They can be served simply with a glass of red wine or a glass of beer.

Ingredients:

two blue fruits;
55 g cheese;
110 g flour;
55 ml kefir;
55 ml beer;
salt, oil.

Cooking method:

We cut the eggplants into cubes and get rid of the bitterness with the help of a saline solution.
For the batter, mix flour with kefir and beer, then add finely grated cheese and mix. If the batter turns out thick, then dilute it with kefir or beer.
Dip the vegetable cubes into the cheese batter and fry in oil until golden.

Eggplants in batter can be baked in the oven. To do this, we also dip the vegetable preparations in batter, then bread them in breadcrumbs and place them on a baking sheet with parchment, bake for 20 minutes (temperature 200°C).

In summer, vegetables are the basis of many everyday dishes. Battered eggplants serve as an appetizer for side dishes. This unassuming vegetable turns out to be especially tasty and satisfying if the batter is prepared correctly. Secrets and subtleties are revealed in the article.

Eggplant in Chinese batter

Any tourist who has visited the Celestial Empire takes away thousands of photographs, vivid impressions and unforgettable emotions as souvenirs. And prudent housewives also offer amazing recipes for Chinese cuisine. One of them suggests cooking eggplants in an unusual sweet and sour sauce.

Ingredients:

Eggplant.
Salt.
Sesame (seeds for sprinkling).
Vegetable oil.

For the sauce:

Garlic – 4 cloves.
A pinch of ginger.
Starch – 1 tsp.
Soy sauce (only real) – 70 ml.
Grape balsamic vinegar - 1 tbsp. l.

Algorithm of actions:

The first stage is the preparation of the little blue ones. As you know, they can be bitter, so first you need to wash them and remove the skin.
Cut, but not into traditional circles, but into small bars. Then add salt. Press down with your hands and leave. After a while, the vegetables will release juice. It is he who gives bitterness. The task of a home-grown cook is to drain this bitter juice.
The second stage is preparing the sauce. Pour soy sauce into a bowl. Put grated garlic in it. Add a pinch of ginger. Add wine vinegar. Lastly, add potato starch. Grind thoroughly until a homogeneous mass appears. If you follow the classic Chinese recipe, then you need to add red hot pepper to this spicy sauce.
Place the squeezed eggplants into a frying pan where the oil has already been heated. According to the traditional recipe of cooks from the Middle Kingdom, the oil for frying should be sesame. Since it is rare in central Russia, Russian housewives successfully replace it with ordinary sunflower.
Fry the blue ones until golden brown.
Pour in the sauce and continue frying. When the starch and balsamic vinegar are heated, the sauce will caramelize, and a golden, transparent, beautiful crust will form on the surface of the vegetables. Three minutes is enough to complete the process.
Heat the sesame seeds without oil in a separate small frying pan.
Transfer the eggplants to a plate. Sprinkle with sesame seeds.

The family will gather for dinner very quickly this time; the chefs from China are confident that after the first tasting the dish will become a regular dish in the family.

Eggplant in batter: ingredients and secrets

eggs - 2 pcs.;
eggplant - 1 pc.;
flour - 3 tbsp. l.;
sunflower oil, salt, dill - to taste.

Liquid breading mainly consists of flour and eggs (whites) with the addition of alcoholic beverages (most often beer). The juicier the product, the thicker the batter should be. The enveloping mixture can be made salty, fresh, spicy - it all depends on taste preferences. How to fry eggplants? Learn the secrets to getting the perfect batter:

It is better to beat the dough until smooth using a blender, then the breading will come out airy and tender.
For eggplants, make a thick dough. It will create a dense crust that will not let the juice through.
Use chilled products, then the batter will be elastic and homogeneous. When frying, it is important to maintain the temperature contrast - cold dough and hot oil.

To get a golden and spongy crust, add a little sparkling water or beer to the mixture.
Onions, chopped garlic, sweet peppers, cheese, mushrooms, and spices will help you achieve a piquant taste of the batter.
To make sure the breading is ready, dip a spoon into it. The ideal dough will evenly cover its surface. And if gaps appear, add more flour.
The dough will stick well to the food if you first roll the vegetables in flour or starch.
To add fluffiness to the breading, you can add soda or yeast.
It is recommended to cook battered dishes in a deep fryer. But if you don’t have one, a frying pan with thick walls will do.

By observing these subtleties, you will get a juicy and tasty dish, and not a pie with a dry crust. Breaded vegetables will bring more benefits than simply fried in a pan.

Batter for eggplant

First of all, you need to prepare the eggplant batter. The simplest version is made from water, flour and seasonings and is ideal for vegetarians. But still, more often the batter is prepared with the addition of a chicken egg. Instead of water, you can take milk or fermented milk products, as well as beer.

Egg-cheese batter

To prepare this batter, you can take different types of cheese - hard, processed, curd. The choice of cheese will determine the taste of the batter.

3 eggs;
0.5 glasses of sparkling water;
150 gr. cheese;
4-5 tablespoons of flour;
salt, turmeric, paprika to taste.

Grind the hard cheese on a grater; softer varieties can be crumbled. Beat the eggs and mix with the cheese, then pour in the sparkling water and season with spices to taste.

Add flour one spoon at a time, mixing well. We need to get a dough similar in thickness to sour cream.

Advice! Instead of sparkling water, you can take regular water. But it is the gas bubbles that will give the batter the necessary airiness.

Sour cream

The sour cream batter turns out to be high in calories, but very tasty and tender.

2 eggs (if very small, then 3);
2 tablespoons flour (approximately);
1/3 teaspoon baking powder;
0.5 cups sour cream;
salt, black pepper and other spices to taste.

Separate the whites from raw eggs. Grind the yolks with sour cream, salt and spices. Add flour and baking powder. Separately, beat the whites until fluffy. Then gradually mix them into the prepared dough. You need to stir carefully so that the whites do not settle. We immediately start frying the eggplants; during storage, the batter will lose its airiness.

How to cook eggplant in batter?

Eggplants are one of the most popular summer vegetables. There are many options for preparing them, but lovers of rosy and juicy dishes will love the simple and quick recipe. Eggplant in batter makes an excellent appetizer. Here are the preparation steps:

Prepare the eggplant, wash, remove the tail and cut into rings.
Sprinkle with salt. Leave the ripe fruit to salt for half an hour. The resulting liquid must be drained and the pieces washed - this is how bitterness comes out of the vegetable. It is not necessary to do this with young eggplants.
Make the batter. Combine the egg with flour, salt, herbs, mix with a whisk.
Place the dough in the refrigerator for half an hour.
Heat oil in a frying pan.
Dip the vegetable slices into the batter and place on a hot frying pan. Fry until golden brown.

Remove the eggplants to paper towels to absorb excess oil. Serve on a flat plate, garnish the vegetables with herbs, tomato slices and cucumber slices.

It is for the appetizingness of the golden brown crust of the battered dish that the whole world fell in love with it. Enveloping vegetables, liquid breading retains the consistency, juices, and vitamins of the product inside, turning an ordinary eggplant into a non-standard snack for everyday and holiday tables.

Recipes for cooking fried or baked eggplants in a batter based on egg, salt and flour will not cause any difficulties for the housewife to prepare. The dish can be varied by adding spices, sauces, vegetables and meat. The little blue ones in the dough come out very filling, tasty, and crispy. This dish will become an indispensable decoration for the holiday table or everyday lunches and dinners.

Eggplant in batter - step-by-step recipe

First, you need to wash the eggplants. Wipe with napkins. Cut off the “butt” and stem. After this, cut the eggplants slightly diagonally into slices about 0.5 cm thick.

Sprinkle them with salt and place in a bowl. Thanks to salt, they will release juice faster, which will help get rid of excess bitterness. Beat the eggs into the bowl.

Beat them with a fork or whisk.

Pour in mineral water. Thanks to the air bubbles with which it is so rich, the batter will turn out fluffy and airy.

Mix the eggs with mineral water again. There is no need to salt the batter, since the eggplants were already pre-salted. Pour wheat flour into a bowl.

Mix the batter until smooth.

Pour sunflower oil into the frying pan. Place it on the stove. After the oil is hot, dip the eggplant slices into the batter.

Place them in the pan.

After 2 minutes, turn the eggplant slices over to the other side with a spatula and fry them until golden brown.

Place the eggplants in batter, the recipe for which we reviewed, on napkins or a paper towel, which will allow them to be removed from excess fat. In just 2 minutes they can be transferred to a plate and served. As a side dish for these fried eggplants, you can simply serve chopped vegetables or prepare a vegetable salad. Enjoy your meal. Using this principle, you can cook zucchini in batter.

How to cook eggplant in batter

Blue ones in dough are prepared very quickly and easily. To get a delicious dish with a crispy crust, you need to follow some recommendations:

It is better to pre-soak eggplants in cold water for 5 to 20 minutes so that toxic substances and bitterness come out of the fruit. Also for these purposes, pieces of vegetables can be soaked in salt and then washed.
To get a crispy crust, try adding a couple of spoons of vodka or beer to the dough. To make the dough airy and light, pour in a small amount of water with gas.
The dough must have a uniform structure. It is best to mix the ingredients using a fork, mixer or whisk. To make the dough more elastic, place it in the refrigerator for about 60 minutes.
To remove excess fat, place finished products on paper towels after frying.

How to cook eggplant in batter - the secrets of making the right batter

To know how to fry eggplants in batter, you first need to know how to properly and what to make the batter itself from. It is a batter, a liquid dough into which food is dipped before frying. It is prepared by mixing flour and eggs, or another liquid. For example, milk, broth, water, juice, beer, kefir, etc. Dilute it to a creamy consistency so that it is a liquid breading. Products are dipped into the resulting semi-liquid mixture and deep-fried. After which the dish is covered with a beautiful, appetizing crust. But these are not all the subtleties of preparing batter; below are tips that will help you prepare this appetizer flawlessly.

The batter must be mixed very thoroughly until smooth. To do this, use a whisk, mixer or fork.
Many recipes call for the use of cold batter. Therefore, products must be kept in the refrigerator before use.
It is better to keep the finished batter for an hour in the refrigerator. The batter will become homogeneous and elastic. It is very important to maintain the temperature contrast here: cold batter and hot fryer.
Frying happens quickly. Therefore, the product coated in batter should be almost ready.
The main indicator of batter is viscosity. The batter can be either thick or liquid. Liquid ones are lighter and crispier, however, a lot of oil is passed into the fried product. This works for dry ingredients. Thick and heavier batters cover the product well and create a fluffy bread shell. This batter is ideal for juicy products.
The viscosity of the batter is determined as follows. If the product is evenly covered without empty gaps on the surface, then the batter is thick.
To get a crispy crust, add a few spoons of beer or vodka to the batter.
Sparkling water will add airiness and lightness to the batter.
Food is deep-fried in vegetable or animal fat, or a mixture of oils.
The deep fat must be thoroughly heated.
If the oil is well heated, the batter will “set” quickly.
If you don't have a deep fryer, use a thick-bottomed, high-sided frying pan filled with oil.
Any herbs and spices are added to the batter. The main thing is that they are combined with the main product.
The original batter will be created if you add potato or pumpkin puree, or ground nuts.
The ratio of batter and products is usually 1:1.
Place fried products in batter on a paper towel to remove excess fat.

Recipe for eggplant in batter

You can prepare eggplants in an original way by dipping them in batter before frying or baking. The dough helps the dish become more filling while maintaining its juiciness

. The main components of batter are eggs, flour or starch. To diversify the taste, it is recommended to add dairy products, various spices, soy or other sauces to the dough. The recipes will not cause any difficulties for housewives, as they are distinguished by their simplicity.

With tomatoes and garlic

Time: 30 minutes.
Calorie content of the dish: 139 kcal.
Cuisine: European.
Difficulty: easy.

If you want a quick snack, try cooking eggplant in a tomato and garlic batter. The combination of crispy-fried vegetables with a spicy tomato-mayonnaise sauce will help diversify your lunch or dinner. This simple dish requires a minimum of time and effort to prepare. Even a novice housewife can make it according to the recipe with a photo.

Ingredients:

flour – 1.5 tbsp;
salt - to taste;
egg – 1 pc.;
garlic – 1 clove;
eggplant – 1 pc.;
mayonnaise – 50 ml;
water – 1 tbsp. l.;
lean oil - for frying;
tomato – ½ piece;
spices - to taste.

Cooking method:

The first step in this blueberry recipe is to prepare the batter. You need to mix the egg, water, and spices in a small bowl, add flour, beat a little.
Cut the eggplant into slices. Dip each part into the dough. Place the preparations in a frying pan preheated with sunflower oil.
Fry the vegetable slices on both sides until they acquire a pleasant golden color.
Pass the tomato and garlic through a grater. Mix the ingredients well, adding mayonnaise.
Pour the resulting sauce over slices of fried blueberries in batter or serve it in a separate plate.

Eggplant in Chinese batter

Time: 40 min.
Number of servings: 2-3 persons.
Calorie content of the dish: 128 kcal.
Purpose: for lunch/dinner.
Cuisine: Chinese.
Difficulty: easy.

You can prepare Chinese eggplants in egg batter, which are so popular in themed restaurants, at home. In addition to blueberries, other vegetables and seasonings are added to the dish, which make the taste more interesting and rich. The appetizer is suitable for a vegetarian menu. Instead of mustard oil specified in the recipe, you can use sesame, avocado or peanut

Ingredients:

granulated sugar – 1 tbsp. l.;
Brussels sprouts – 100 grams;
eggplants – 2 pcs.;
starch - 1 tbsp. l.;
soy sauce - to taste;
carrots – 2 pcs.;
garlic – 2-3 cloves;
chicken egg – 1 pc.;
zucchini – 0.2-0.3 kg;
rice vinegar - to taste;
onion – 1 head;
mustard oil - to taste.

Cooking method:

First prepare the batter. To do this, beat the egg white a little, add starch. The dough should have medium viscosity. Pour soy sauce into the batter and mix well.
Cut the eggplants, carrots and zucchini into strips. Place the crushed blueberries in a deep bowl, pour in the previously prepared batter, stir so that each piece is covered with batter.
Heat a frying pan by pouring half a glass of sunflower oil into it. Place chopped carrots there. Fry the vegetable for half a minute, set aside. Do the same with zucchini and Brussels sprouts.
In a separate frying pan, fry the blue ones in batter until the dough acquires a golden hue. To make the dish tastier, cook the eggplants in small portions.
Set the stove to medium heat, place a frying pan with a small amount of oil on the flame. Place sugar, previously fried vegetables, onion cut into half rings, soy sauce and vinegar there.
Cook the mixture with vigorous stirring for about half a minute. Remove the pan with the dish from the heat. Season the prepared blue ones in batter with garlic, grated or pressed, and a small amount of mustard oil.

With minced meat

Time: 1 hour.
Number of servings: 3-4 persons.
Calorie content of the dish: 320 kcal.
Purpose: lunch/dinner.
Cuisine: European.
Difficulty: easy.

The combination of eggplants with minced meat, fried in batter, helps to increase the satiety of the dish. Stuffed vegetables are suitable for a holiday table or an everyday menu. Preparing minced eggplant is simple and quick. You can make the meat ingredient yourself or buy it ready-made in the store. You can serve the dish not only with the sauce specified in the recipe, but also with adjika or herbs.

Ingredients:

chicken egg – 1 pc.;
water – 2 tbsp. l.;
minced meat – 0.1 kg;
soy sauce – 1 tbsp. l.;
vegetable oil - for frying;
starch - 4 tbsp. l.;
eggplant – 1 pc.;
grated ginger – 1 pinch;
garlic – 2-3 cloves.

Cooking method:

Cut the blue ones into slices 1.5 cm wide. Divide each slice in half lengthwise. You don't need to cut the circles all the way through.
Combine water, starch, salt and eggs, mix thoroughly. The resulting batter should have a consistency similar to sour cream.
Salt the minced meat and mix well. Place 1 tsp. meat filling into each eggplant piece.
Dip the stuffed slices into the batter and place in a frying pan heated with sunflower oil. Fry the blue ones in batter until golden brown on both sides.
For dressing, take 150 ml of water, combine with 30 g of starch, 18 g of soy sauce, grated garlic and ginger. Mix all ingredients thoroughly. Pour the resulting mixture into a frying pan and wait until it boils. Dip the eggplant slices into the sauce and simmer for 3 minutes.

In the oven

Time: 40 minutes.
Calorie content of the dish: 130 kcal.
Purpose: for lunch/dinner.
Cuisine: European.
Difficulty: easy.

The little blue ones, cooked in batter in the oven, turn out crispy and tasty, and have an appetizing appearance. The skins of vegetables must be removed as they become tough when roasted. Cheese breading makes the dish original and improves its taste. Cooking in the oven helps reduce calories and harm to the digestive system.

Ingredients:

garlic – 2-3 cloves;
eggplants – 2 pcs.;
hard cheese – 100 g;
salt - to taste;
breadcrumbs - 4 tbsp. l.;
chicken egg – 1 pc.;
vegetable oil – 50 g;
ground black pepper - to taste.

Cooking method:

Peel the eggplants, cut into cubes about 1 cm wide. Place the pieces in a deep container, sprinkle with salt. Vegetables need to sit for a bit so that the bitterness goes away. Then rinse the eggplants and dry them with a paper towel.
Mix 50 g of vegetable oil, crushed garlic, salt and black pepper in a separate small container. Pour the resulting dressing over the blue slices.
To prepare the batter, pour 60-70 ml of water into a bowl, add a little salt, beat in a chicken egg. Mix the ingredients thoroughly.
To make the breading, grate the cheese on a medium or fine grater into a separate container, add crackers and a small amount of salt. Mix the ingredients until crumbs appear. To enhance the taste and aroma, you can add black pepper or other seasonings.
Eggplant sticks must be dipped first in batter, then in breading. Place them in rows on a baking sheet lined with baking paper.
Preheat the oven to 200°C. Place a baking sheet with a dish there, bake for about 20 minutes until golden brown.

With cheese

Time: 40 minutes.
Number of servings: 6-8 persons.
Calorie content of the dish: 250 kcal.
Purpose: for lunch/dinner/holiday.
Cuisine: European.
Difficulty: easy.

A dish of blueberries baked with cheese in tomato sauce can be served not only for a family dinner, but also for a holiday table. You can diversify the recipe by placing tomato slices on top of the eggplant slices. You can serve this appetizer with fried meat, cutlets or chops. The dish goes well with a variety of side dishes made from cereals or potatoes.

Ingredients:

tomato sauce – 1.5 tbsp. l.;
basil – 1 sprig;
eggplants – 2 pcs.;
flour – 0.5 tbsp;
chicken eggs – 3 pcs.;
grated mozzarella – 1.5 tbsp;
red hot pepper – 1 tsp;
olive oil – 50 g;
grated parmesan – ¾ tbsp.;
salt - to taste;
breadcrumbs - ¾ tbsp.

Cooking method:

Break the egg into different containers, add flour, grate Parmesan, mix with breadcrumbs. Wash the eggplants and cut into slices. Dip the vegetable slices first in flour, then in egg, then roll in a mixture of Parmesan and breadcrumbs.
Fry the preparations in a frying pan preheated with olive oil. The eggplant pieces should be golden brown on both sides.
Take a deep baking dish, pour ½ of the tomato paste inside, arrange the eggplants, cover with the remaining half of the tomato sauce. Grate the mozzarella and sprinkle on top.
Bake the dish in the oven at 170 degrees for 20 minutes.

Eggplant with meat in batter

Time: 1 hour.
Number of servings: 4-5 persons.
Calorie content of the dish: 320 kcal.
Purpose: dinner/celebration.
Cuisine: European.
Difficulty: medium.

Eggplant with minced meat in batter with the addition of kefir is a tender and tasty dish that is suitable for a holiday or dinner. Instead of minced pork and beef, to reduce calorie content, it is allowed to use chicken

. To give the dish new shades of taste, you can put a slice of hard cheese inside each pocket. For a spicy aroma, add some of your favorite spices.

Ingredients:

kefir – 0.1 l;
minced beef – 150 g;
green onion – 1 bunch;
eggplant – 1 pc.;
wheat flour – 100 g;
sesame – 1 tsp;
minced pork – 150 g;
soy sauce – 1 tbsp. l.;
salt - to taste;
chicken egg – 1 pc.;
ground black pepper.

Cooking method:

Take an eggplant and make transverse cuts in it to form an accordion. Divide the slices in pairs to create pockets.
Place all the preparations on the table surface, sprinkle with salt for 5 minutes, then rinse well and dry.
Mix 2 types of minced meat. Add chopped blue slices (which are too small for stuffing), chopped green onions, soy sauce, sesame seeds, pepper and salt to the meat. Mix all ingredients thoroughly.
Fill each eggplant pocket with the resulting mixture, using 1 tsp. minced meat for 1 slice.
For the batter, combine flour, kefir and egg, add a little salt. Dip the filled pieces into the resulting mixture. Fry the slices in batter on both sides in a preheated frying pan with vegetable oil for 3-5 minutes.

In sweets

Time: 60 minutes.
Number of servings: 4-6 persons.
Calorie content of the dish: 320 kcal.
Purpose: lunch/dinner.
Cuisine: Chinese.
Difficulty: medium.

An unusual option for making blue ones in batter is to use hot-sweet sauce for dressing. In this case, it is necessary to deep-fry the eggplant slices, so stock up on plenty of vegetable oil in advance. The spiciness of the sauce can be adjusted by increasing or decreasing the concentration of garlic and hot pepper. When serving, the prepared vegetable slices must be poured with dressing.

Ingredients:

vegetable oil (for deep frying) – 1.5 l;
starch - 4 tbsp. l.;
garlic – 3 cloves;
olive oil;
bell pepper – 2 pcs.;
tomato paste – 1 tbsp. l.;
ginger root - to taste;
chicken eggs – 2 pcs.;
eggplants – 2 pcs.;
onion – 1 head;
soy sauce – 2 tbsp. l.;
walnuts - to taste;
hot pepper – 1 pc.

Cooking method:

Pass the ginger root through a fine grater, cut the hot pepper and garlic into small pieces.
Heat the oil in a saucepan and lightly fry the chopped ingredients. Chop the bell pepper and onion. Place the vegetables in the spices and continue frying for another 5 minutes.
Add soy sauce, granulated sugar, tomato paste, and a small amount of water to the resulting mass. To thicken, add 1 tbsp. l. diluted starch.
Cut the blue ones into small cubes, dip them in a batter of whipped egg whites and starch diluted in water.
The dish must be prepared in deep fat, frying until golden brown. Serve the prepared blue ones in batter with the previously prepared sauce.

Eggplant in batter, recipe

Ingredients:

Eggplants - 2000 gr;
Salt - to taste.

For the batter:

Milk - 50 ml;
Salt - to taste;
Eggs - 1 piece;
Flour - 2 tbsp. lodge;
Dill - 6 sprigs;
Ground black pepper - to taste.

Wash the eggplants and cut into slices, soak in cold water and leave for 15-20 minutes to remove excess bitterness. Also, thanks to this soaking, the fruits will absorb much less vegetable oil when frying.

After 20 minutes, drain the water and salt the eggplants to taste.

How to prepare batter?

Beat the egg with a pinch of salt into a thick foam. Add milk and flour, stir so that there are no lumps.

Chop the dill and add to the batter, pepper and mix well.

Dip a circle of eggplant into the batter and place it in a frying pan well heated with vegetable oil. Fry over low heat until golden brown on both sides.

Place the prepared eggplants in batter on a napkin so that it absorbs excess fat.

The appetizer can be served hot or cold with garlic sauce (mix mayonnaise with chopped garlic and herbs).

Recipe author: Katerina

Video

You can prepare many hot dishes, snacks, and salads from eggplants. I know that there are many lovers of this vegetable. We are already selling the first eggplants, and, of course, I couldn’t resist - I bought them to make my favorite snack.

Batter is usually a mixture of flour and eggs. But I decided to do without flour. After all, the main purpose of batter is to dip foods before frying them to create a crust. A crust will form without flour.

I was taught to fry eggplants in eggs many years ago, back in Samarkand. The egg batter prevents the eggplants from absorbing a lot of oil from the pan, and they turn out very tasty.

To prepare eggplant in egg batter, we will prepare all the necessary products.

Peel the eggplant into strips and cut into slices 8-10 mm thick.

In a bowl, lightly beat the egg and add strong salt, since we no longer add additional salt to the eggplants. You can add spices as desired. Usually one egg is enough for one very large eggplant.

Cut the tomato into thin slices, chop the greens. Garlic can be squeezed through a crusher or chopped with a knife.

Dip the eggplant slice into the beaten egg on both sides. Immediately place in a hot frying pan with vegetable oil.

Fry the eggplants until golden brown. Place the finished eggplants on a dish and immediately fry the second batch.

While the slices are hot, you need to grease them with garlic and sprinkle with herbs.

Then place tomato slices on top of the greens and sprinkle with herbs again. Fill the dish completely. Add salt to taste if necessary.

The eggplant appetizer in egg batter is ready.

A hearty and tasty vegetable dish that fits perfectly into the daily menu of any family - eggplant in batter. This review will tell you how to properly make a simple and tasty batter, as well as different recipes for preparing eggplants. Recipe content: To diversify your daily menu, prepare an original appetizer for the holiday table, or simply replace your everyday meal, you can cook eggplant in batter. The appetizer is served both hot and cold. As you know, batter, like many other delicious dishes, was invented in France. Translated from French, “claire” means “liquid.” Batter is used mainly for frying foods, preserving their shape and nutritional value. Therefore, dishes cooked in batter have a juicy, delicate taste and appetizing appearance. The batter gently envelops the product without affecting the taste and forms a crispy crust.

Stuffed eggplants in batter

Another recipe for magic eggplants involves stuffing with minced meat and cheese (or mushrooms). In addition, the blue ones themselves are fried in batter. This helps maintain the juiciness of the filling and get an appetizingly crispy beautiful crust.

Ingredients:

Eggplant.
Salt.
Vegetable oil.
Sesame.

For minced meat:

Meat – 300 gr.
Chicken egg – 1 pc.
Garlic.
Pepper.
Soy sauce – 1 tbsp. l.
Sesame.
Salt.
Cheese – 100 gr.

For the batter:

Sour cream – 2 tbsp. l.
Flour – 2 tbsp. l.
Chicken egg – 1 pc.
Salt.
Pepper.

Algorithm of actions:

The very first thing is to rinse and peel the eggplants. The second is to get rid of bitterness, for which cut them into thick circles (at least 1 cm) and add salt. Leave for a while, pressed against a cutting board.
The next stage is minced meat, which is prepared in the traditional way. Twist the meat, mix with the egg, salt and pepper, grated/crushed garlic.
Cut hard cheese into slices.
Now it's the batter's turn. Mix egg, sour cream, flour. You can add salt and pepper.
To start “picking” – each eggplant circle needs to be cut lengthwise into two more circles, but without cutting all the way through. Place the minced meat inside, forming a flat cake, the diameter of which should be equal to the diameter of the eggplant circle. Place a slice of cheese on the minced meat.
Dip the workpiece into the batter. Fry in oil until the meat cake is completely cooked and the top is golden brown.

Everything is present in this dish - taste, benefits, and beauty. All that remains is to serve soy sauce in a small bowl for the final touch.

A simple and quick recipe for eggplant in batter without eggs

To be completely honest, this method cannot be completely attributed to frying in batter. After all, batter is a mixture in which the main ingredients are eggs and flour, giving it viscousness and fluffiness.

By removing eggs from the recipe, we essentially get what is called breading - a thin layer of toasted flour or breadcrumbs.

But I don’t want to go so deep into the nuances of cooking. What's more important to me is that it's the fastest way to make a great crunchy snack or snack.

To prepare, we need two main ingredients: eggplant and flour. There is no exact quantity for this recipe, as it all depends on how much appetizer you want to make or how many vegetables you have on hand. Well, and related products: salt, pepper and oil for frying.

It is only important to salt the flour. To do this, just mix 1 tsp

salt with one glass of flour (glass - 200 ml).

Preparation:

1. Wash the eggplants and cut them into any shape. You want it in rings, or you want it in cubes. The main thing is that the thickness is no more than 1 cm, so that there is no raw core left.

If you come across bitter eggplants, it is better to cut off the peel.

2. Roll chopped vegetables on both sides in salted and peppered flour and place in a hot frying pan with a large amount of vegetable oil (oil layer - about 1 cm).

Add flour in the proportion of 1 tsp. salt for 1 cup (200 ml) flour. Add pepper to taste.

3. Fry over medium heat on both sides for a couple of minutes until golden brown.

4. Done. Place the vegetables on a plate covered with a paper towel to drain excess fat.

If you want to prepare the batter rather than the breading, then you can use the so-called vegetarian method. To do this, pour sparkling water into the salted flour and beat the mixture with a whisk.

Pour in enough water to form a mixture as thick as sour cream or pancake batter.

In this batter you can cook not only eggplants, but also any other vegetables, chicken or fish.

Eggplant in batter

Let's start by preparing the eggplants. Wash the vegetables, dry them and cut them into slices or bars - whatever suits your taste. The main thing is that their thickness in the widest part does not exceed 1 cm, otherwise the eggplants simply will not have time to reach readiness when frying. Whether or not to peel eggplants is also a matter of personal preference for the cook.

Since this vegetable has a peculiar bitterness, which is not to everyone’s taste, it is better to get rid of it. This is quite easy to do. Place the chopped eggplants in a suitable sized bowl, add generous amounts of salt and fill with cold water so that it completely covers the eggplants. Light eggplant slices will float, so it would be good to cover the bowl with something and/or apply light pressure. Leave the eggplants in salted water for 20-30 minutes.

Next you can start preparing the batter. To do this, put sour cream in a bowl and add eggs to it.

Add some salt to the batter to taste, pepper, and add any spices/seasonings if desired. Wash the parsley, dry it, chop it finely and add it to the batter.

Mix everything with a whisk and get a fairly liquid mass, which flour will help bring to the desired consistency. Its exact amount depends entirely on the fat content of the sour cream used: the fattier and thicker the sour cream, the less flour the batter will absorb. Usually about half a glass is spent on batter, the remaining flour is spent on breading.

Knead the dough and get a fairly thick batter, the consistency of pancake dough.

After standing, remove the eggplants from the water, gently squeeze out the liquid, dry with a paper towel and bread in flour. This is necessary so that the flour absorbs the remaining liquid and the batter does not peel off from the eggplants.

Dip eggplants dredged in flour into batter. Please note: the batter tightly envelops the eggplant circle and practically does not flow down. When frying, such a batter will spread to a minimum, forming neat slices.

Dip the battered eggplants into hot oil (the oil should cover the slices by at least a third), and fry them until golden brown on both sides. If the eggplant slices were cut thicker than 5 mm, then it is better to cover the frying pan with a lid, otherwise the eggplants will not have time to get ready.

Ready! You can serve rosy eggplants in batter as an addition to hot meat or as an appetizer with your favorite sauce and/or herbs.

If you do not stack hot eggplants on top of each other, the batter will remain crispy even after cooling.

Bon appetit!

And also be sure to try baked eggplants with tomatoes and cheese in the oven.