Boiled eggplants with garlic and herbs. Fried eggplant with garlic: delicious recipes

These wonderful vegetables in the Russian-speaking south of Europe, from Moldova to Vladivostok, are popularly called “blue ones”. The wild ancestors of eggplant still grow in the Middle East, India and South Asia. In Africa, the “little blue” appeared about one and a half thousand years ago, where it was brought by the Arabs. Eggplant came to Europe only in the 9th century, and for 10 long centuries it waited for its recognition and spread as a sought-after vegetable crop.

Currently, thanks to our taste qualities, in conditions culinary processing, eggplant is used in the most various options: it is fried, boiled, pickled, salted, baked in the oven, stuffed in every way and even eaten raw.

Eggplants have only two drawbacks: individual intolerance and solanine, which must be eliminated by releasing the bitterness under pressure. Overripe eggplants should not be eaten at all due to the toxicity of solanine. The internal “pharmacy” of eggplant will help alleviate the course of cardiovascular diseases, especially in old age; It contains elements that are better able to break down fats, which is involved in the fight against obesity and atherosclerosis. Eggplant can regulate and maintain the acid-base and salt balance in the human body, and according to these data it is good for regular use for diseases associated with metabolic disorders, especially gout. Eggplant food is also good for those suffering from dysfunction of the gastrointestinal tract, liver, kidneys, and lazy intestines.

How to cook eggplants? General rules and recipes

Depending on the variety, eggplants are oblong or round, dark purple or light lilac. For preparing salads for canning, blue ones of any shape are suitable, and for preparing eggplant rings, you should choose vegetables that are smooth, moderately oblong and up to 6-7 centimeters in diameter. Eggplant vegetables should be elastic, without questionable spots, the stalk should be green, the skin should be shiny and glossy.

It is better to cook eggplants right away - every day increases aging and accumulation of solanine, which leads to a decrease in all their natural beneficial properties. Before cooking, eggplants should be washed in running water, dried, and the stalk cut off. If the recipe calls for it, remove the skin. In any case, cut the eggplants according to the recipe, add salt, and place under pressure for 30-50 minutes to remove the solanine bitterness.

1. Homemade Fried Eggplant Recipe

In terms of the number of cooking recipes, eggplants can compete with their relative - potatoes, for which there are about 200 cooking methods. In our case, we will talk about dishes with fried eggplants.

Preparing such a dish is simple and quick enough, and it can be consumed as a self-sufficient vegetable dish or as a complex side dish with other vegetables.

By homemade recipe Prepare fried eggplants like this:

Wash the eggplants, cut off the stem, dry with a paper towel, cut into thin slices and place under pressure in a colander or on a steaming stand for 30-40 minutes to allow the bitterness to drain out.
After sufficient time, quickly rinse the prepared eggplants in a large volume of water to remove as many seeds as possible. If the vegetables are very young, there is no need to rinse them after the bitterness has expired.
Heat a clean and dry frying pan, pour in vegetable oil and place eggplant slices rolled in flour for frying on both sides until golden crust over medium heat.
Place the finished eggplant slices on a dish, let stand for a while, carefully drain off excess oil, sprinkle chopped fresh herbs on top and serve with sour cream, mayonnaise or other sauce of your choice.

Ingredients:

fresh eggplant - 2 pieces;
wheat flour - 2 tablespoons;
salt - to taste;

2. A simple recipe for fried eggplant with tomatoes and garlic

Many vegetables go well with tomatoes. Eggplant, with its freshness, did not escape this culinary union. It is the tomatoes that will add their unique sweet-sourness and juiciness to the fried eggplant dish.

Ingredients:

fresh eggplants - 4 pieces;
ripe fresh tomatoes - 2 pieces;
fresh garlic - 6 cloves;
vegetable oil - 3 tablespoons;
ground black pepper - 1/3 teaspoon;
salt - to taste.

Prepare eggplants fried with tomatoes and garlic as follows:

Prepare eggplants for frying: wash, cut off the stem, cut into cubes. Salt the chopped eggplants and keep under pressure for half an hour so that the bitter juice goes away. If the eggplants are young, you don’t have to rinse them to remove excess seeds.
Salt the chopped eggplants, taking into account that they were salted to remove the bitterness, sprinkle with ground black pepper and fry in hot vegetable oil until light golden.
Wash the ripe tomatoes, drain and cut into slices, place in the frying eggplants, continue frying with them for 15 minutes, after which add finely chopped fresh garlic and simmer over low heat for another 5 minutes. It can be served hot or chilled - equally delicious.

3. Delicious recipe for spicy eggplant with herbs and lemon

Ingredients:

Fresh eggplants - 2 pieces;
fresh chicken egg - 1 piece;
crushed walnuts with kernels - 0.5 cups;
flour - 2 tablespoons;
vegetable oil - 3 tablespoons,
fresh lemon - a few slices;
fresh greens - by preference.

On prescription spicy eggplant cook like this:

Wash the eggplants, cut off the stem, prick them in several places with a fork or toothpick and blanch them in boiling water for 3 minutes. Then remove the vegetables from the boiling water, cool until you can pick them up and peel them off.
Cut peeled whole eggplants at an angle into rings 1 centimeter thick - you will get oval plates.
At this point, heat the frying pan, pour vegetable oil into it, heat it to a boil and alternately lay out eggplant ovals for frying, first rolled in flour, then in beaten egg and then in last resort in chopped walnuts. Spicy eggplants are fried on both sides until a beautiful fried crust is formed.
Place the finished spicy eggplants in a flat dish, garnish with thin slices of fresh lemon and sprinkle with finely chopped fresh herbs if desired.

4. Homemade recipe for fried eggplant with garlic and mayonnaise

Eggplants fried in this way, despite the simplicity of their preparation, will appeal to all lovers of eggplant dishes and will decorate a table with dishes as a cold appetizer.

Ingredients:

fresh eggplants - 2 pieces;
fresh garlic - 2 cloves;
mayonnaise - 100 grams;
flour - 2 tablespoons;
ground coriander - to taste;
ground black pepper - to taste;
salt - to taste.

According to a homemade recipe, prepare fried eggplants with mayonnaise as follows:

Cut prepared whole eggplants into centimeter-long transverse rings, add salt and place under pressure to remove bitterness for about half an hour.
While the eggplant rings are fried, prepare a simple sauce from mayonnaise, adding ground coriander and finely grated fresh garlic.
Roll the finally prepared eggplant rings in flour and fry on both sides in boiling vegetable oil until golden brown.
Place the finished eggplants on a flat dish, cool and coat both sides mayonnaise sauce. This eggplant dish should be served in rings as follows: cold snack.

5. A simple recipe for eggplant fried with onions

Fried onions improve the taste of almost anything vegetable dishes- it’s also good with eggplants. In our case, where it is included as a layer, it also goes tomato sauce, shaping the entire flavor bouquet of this vegetable delicacy.

Ingredients:

fresh eggplants - 2 pieces;
onions - 2 pieces;
fresh sour cream - 0.5 cups;
tomato paste - 1 tablespoon;
wheat flour - 2 tablespoons;
vegetable oil - 3 tablespoons;
salt - to taste.

By simple recipe: eggplants fried with onions, cook like this:

Wash the eggplants, remove the stem and cut them into thin slices, salt them and keep under pressure for half an hour so that the bitterness disappears.
Then roll the eggplant slices in flour and fry in a frying pan with boiling vegetable oil on both sides until golden brown.
At the same time, in another frying pan, fry the onions cut into rings until golden brown, place them between the layers of fried eggplants and let them soak together while the tomato sauce is being prepared.
Prepare the sauce like this: pour mixed with tomato paste sour cream, add a little salt and bring to a boil. This is the sauce to pour on top of fried eggplants layered with fried onions. You can serve these eggplants immediately or let them sit until they are full of flavor. fried vegetables with sauce.

Eggplant dishes, as a rule, turn out to be a win-win in taste, but require beautiful design. To do this, they can be decorated with chopped fresh herbs, lemon slices, a mesh of mayonnaise and served in a beautiful dish.

For optimal taste of fried eggplants, young and fresh vegetables, in which there are almost no formed brown seeds. If you fry eggplants in rings, then you need to choose vegetables of approximately the same size so that the ring fits into the ring.

It is very important when frying eggplants to maintain a suitable heat setting under a frying pan, which should have a thick bottom so that there is no burning that can ruin the whole thing. For this reason, the entire frying process must take place with your constant attention, which will be encouraged by tasty luck.

Eggplants marinated with garlic and herbs quick recipes with photo

At a time when the little blue ones are ripening en masse and are becoming much cheaper in price, it’s time to find several recipes for preparing this vegetable. In this article I suggest preparing pickled eggplants instant cooking.

My selection of recipes for those housewives who don’t have a lot of time to cook, I think they will appreciate it. In addition, the article also describes dishes that take different cooking times, from several hours to 1 week.

They cannot be stored for a long time, and can only be left in the refrigerator. You can increase the number of servings by proportionally increasing the amount of ingredients added to the dish.

Below is a selection of recipes, including the preparation of blue Korean seasonings, as well as with mushroom spices. The second ones taste really strongly Forest mushrooms. In addition, the presented selection contains a recipe for stuffed products that are cooked whole, there is a recipe for blue ones, stuffed with carrots. This collection also contains a recipe for canned vegetables for the winter. They are stored for quite a long time, but nevertheless, it is advisable to use them within a year. At the end of this collection is a recipe for fried circles that can be eaten almost immediately after cooking.

Quick pickled eggplants with herbs, garlic and vinegar

Eggplants are a great vegetable that can be used to make many different snacks and dishes and are great for home cooking. It goes well with different vegetables and greens. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them either on their own or in the form of a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking there are quick eggplants marinated with garlic and herbs. Salted eggplants are prepared as for long-term storage, and quick consumption. Moreover, for long-term storage it is not necessary to seal them under a metal lid; it is enough to ferment them under a plastic lid, like regular cucumbers or tomatoes in brine. This preparation is ideally stored in a cellar or any cool place. Only the longer the preparation sits, the more it becomes sharper and more sour. These eggplants are very similar in taste to mushrooms with a refined and delicate taste.

Recipe for pickled eggplants with garlic and herbs

Eggplants 1 kg
head of garlic
bunch of parsley or dill
3 bay leaves

For the brine you need:

The brine must be prepared in advance so that it has time to cool. Boil water in a saucepan; when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. so that the salt dissolves. In order for the brine to be fragrant, you need to add Bay leaf, two peppercorns and cloves. Leave the brine to cool.

Let's start with the eggplants. To prevent the blue ones from becoming bitter, they need to be tested in salt water. We put the water to boil, add salt, throw the blue ones into the boiling water and cook for 10-15 minutes so that the skin on them softens. Then we drain the water and let the blue ones cool, after which it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the blue ones must be put under a press so that the bitter juice completely flows out of the eggplants. To do this, put the blue ones in a well-washed sink, place a cutting board on top of them and place a small weight, it will work well liter jar filled with water. We leave them for an hour or two.

After this, chop the dill and parsley, crush the garlic, mix and place the blue ones inside the slits; you can add salt if necessary. Place the blue ones tightly in a saucepan and fill with brine so that it covers the blue ones. Press it all down. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more active the fermentation stage will be. You can leave it up to five days. Depending on what degree of fermentation you need.

Signs that the blue ones are ready are that the brine becomes cloudy, becomes viscous and acquires a pungent aroma and sour taste, and the blue ones turn brown and become softer. When you are satisfied with the degree of fermentation of the blue ones, you need to put them in the cold. They can last in brine and cold for a very long time.

Quick marinated eggplants with onions and garlic

2 medium sized eggplants
1 onion
3-4 cloves of garlic
3 tbsp. l. vinegar
4 tbsp. l. vegetable oil
4 tbsp. l. soy sauce
ground black pepper and salt to taste
teaspoon ground coriander
teaspoon dried herb mixture

Wash the eggplants, cut off the tails, put them in a pan and add water and salt. They need to be boiled for 20 minutes.

If you use blueberries from an old harvest, then they contain bitterness. They need to be pierced with a fork and soaked in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because they have no bitterness.

While the blue ones are cooking, prepare the onions. It must be peeled and cut into half rings. It is also necessary to peel the garlic and squeeze it through a press. Place chopped onion, squeezed garlic into a container, add black pepper, a mixture of dry herbs and coriander. Pour soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the blue ones are cooked, you need to drain the water and leave them to cool. After this, the blue ones need to be cut into any shape and any size you want. Add the eggplants to the onion marinade and mix everything thoroughly. To taste. If something is missing, add it. After adjusting the taste, you need to marinate the appetizer in the refrigerator for 2 hours. The appetizer is ready.

If you want to prepare such eggplants for the winter, you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and seal with a metal lid. Store in a cool place.

Eggplants marinated with garlic

1 kg eggplants
5–6 cloves of garlic
vegetable oil
4-6% Apple vinegar half a glass

Wash the eggplants and blot the moisture with a napkin. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, and if they are medium, they need to be cut into circles. The garlic must be grated on a fine grater. Pour vinegar into a plate and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants have been fried, they need to be dipped in vinegar and garlic and placed in layers in a container. Add salt to each layer. In about a day, the eggplants will be ready. They need to stand in the cold for several hours, and then they can be put in the refrigerator.

Quick marinated eggplants in Korean with garlic and herbs

This snack is very easy to prepare and is ready to eat within 24 hours.

List of products used in preparing this dish:

medium-sized blue ones - 7 pieces;
sweet red pepper - 2 pieces;
hot peppers- 2 small pods;
salt - 12 g;
vinegar 6% - 0.100 l;
Korean seasoning - 0.5 teaspoon.

How to prepare this recipe:

Cut the blue ones in half lengthwise and boil in slightly salted water. You can cook them for no longer than 5 minutes.
Cut the cooled vegetables into strips.
Cut the washed bell and hot peppers into approximately the same strips as the blue ones.
Add seasoning, salt and vinegar to the dish.
Mix all ingredients and place in the refrigerator.

The appetizer prepared according to this recipe should be consumed chilled, after infusing for 24 hours.

Quick marinated eggplants with garlic and herbs “like mushrooms”

If you cook blue ones according to this recipe, when finished they taste similar to fried mushrooms.

What products are used:

blue ones - no more than 2 kilograms;
garlic - 1 large head;
dill;
vegetable oil - 300 g;
vinegar 9% - half a tablespoon;
water - 2500 ml;
fine kitchen salt - 2 large spoons;
black peppercorns - 1 teaspoon;
mushroom spices - ½ sachet.

Boil water in a saucepan with the addition of vinegar and salt, as well as peppercorns.
Cut the eggplants into medium-sized cubes so that they resemble mushrooms.
Cook the cubes in boiling water for 5 minutes.
Finely chop the garlic with a knife.
Cool the boiled cubes, add garlic, spices and vegetable oil to them.
Keep the blue ones in the refrigerator for a day.

After this they are ready to eat.

Stuffed eggplants

Blue ones stuffed in this way last for quite a long time, they can even be preserved for the winter.

What ingredients are used:

blue, small - 1500 g;
garlic - 1 large head;
cilantro - 1 bunch;
parsley - 1 small bunch;
hot pepper, chili - 1 pod;
salt - 12 g.

Products for marinade:

filtered or boiled water - 1 l;
salt - one and a half tablespoons;
vinegar 9% - 1.5 cups;
sugar - 1 tablespoon;
cloves, allspice, bay leaves - 2-3 pieces of each.

Prepared eggplants can only be placed in sterilized jars, so during the cooking process you need to sterilize the jars and lids. They should be washed and the stems cut off. In place of the stalk, make a deep cut with a knife, without piercing the flesh all the way.
Boil the eggplants for no longer than 10 minutes in salted water, and then keep under pressure for 3 hours.
Cut the hot pepper into small pieces, also add herbs and garlic.
Add salt, stir.
Fill the blue cuts made with this mixture and tie each vegetable with thread.
Boil water, add allspice, cloves, salt, sugar and bay leaf.
When this marinade boils, add vinegar to it and simmer for 2 minutes.
Place the eggplants tightly in jars, pour marinade over them and sterilize for half an hour.
After this, the jars need to be rolled up and stored wrapped in a blanket until completely cooled.

You can store them in the refrigerator or cellar.

With garlic and herbs

This dish is used as a cold appetizer and stored in the refrigerator before serving.

What products are needed to prepare this recipe:

vinegar, 9% - 6 tablespoons;
kitchen salt - 1 tablespoon;
blue, small or medium in size - 1 kg;
filtered or boiled water - 1500 ml;
olive oil - 0.100 g;
fresh dill, greens - 1 bunch;
large, sharp garlic - from 6 to 10 cloves.

In a saucepan, dilute the specified amount of salt in water, add vinegar. Bring this mixture to a boil.
Wash the eggplants under running water. Cut into small pieces no larger than 1.5 cm.
Throw the chopped pieces into the boiling marinade.
After boiling, cook for 5 minutes.
After this, strain the eggplants through a colander. You can pour out the marinade.
Chop the thoroughly washed and sorted greens very finely with a knife.
Crush the garlic using a press.
Mix herbs, garlic, and olive oil.
Mix the dressing and add it to the eggplants.
Transfer the vegetables to a jar with a lid and close tightly.
Leave in the refrigerator for one night.

This snack can be stored for two weeks.

Quick marinated eggplants with carrots and garlic

Below is the calculation of products based on the quantity for 5 servings.

blue ones - 1 kg;
carrots - 0.250 kg;
vinegar - 2.5 glasses;
boiled water - 0.300 l;
hot pepper - half a pod;
onion - 1/4 kg;
garlic - 1 head;
salt - 1 teaspoon;
parsley - 1 bunch.

Wash the eggplants, cut off the stem, and boil in water.
Do not cut each eggplant completely lengthwise.
Prepare the filling for them: boil the carrots, chop finely, and add chopped herbs. Stir, add finely chopped hot peppers, onions and crushed garlic. Stir again and add salt.
Fill the blue ones with this minced meat and place them in a deep bowl.
Mix water with vinegar, pour it over the eggplants and place them under the weight.
Store in this form for a week. All this time the little blue ones should be in the refrigerator.

After a week, you can eat cooked eggplants. They need to be eaten chilled.

Instant pickled spicy eggplants with apple cider vinegar

For this recipe, it is better to choose large blue ones, but they must be whole with intact skin.

What products are needed to prepare blue ones according to this recipe:

big blue ones - 2 pieces;
garlic - 1 large head;
sugar - 1 tablespoon;
onions - 2 pieces;
salt - 2 teaspoons;
black pepper powder - half a teaspoon;
butter - half a glass;
apple cider vinegar - 1 glass;
dill - 1 small seed.

Wash the blue ones well, cut off the stem, and cook in salted water for 15 minutes. They should retain their shape but be soft.
After this, they need to be placed under a press for 30 minutes.
While the eggplants are under pressure, you need to prepare the marinade. This is done like this: beat vegetable oil with vinegar. After this, salt, pepper, and sugar are added to them. Peeled garlic should be crushed and placed in the marinade.
Cut the onion into thin rings, blue into large pieces.
Place blueberries and onions in layers in a deep transparent bowl, coating each layer with marinade.

The dish is ready to eat in a day. It must be stored in the refrigerator.

Fried eggplants with vinegar

This recipe for pickled eggplants can be quickly and tasty prepared and rolled into sterilized jars.

What products are needed:

eggplants - 3 kg;
oil - a lot, necessary for frying and filling jars;
bell pepper, green and red - 1 kg;
hot garlic - 0.5 kg;
table vinegar - at least a glass, and possibly more;
salt - two large grains.

Wash the eggplants, cut off the stem.
Cut them into slices. The thickness should be at least 1 cm, but not more than one and a half. This is done to ensure that they are well fried. If they are cut too thin, they may burn, and if they are too thick, they risk not being cooked through inside.
Place the blue ones in a deep bowl, sprinkle with salt and mix well. Leave it like this for 2-3 hours.
After this, drain all the water that the blue ones release.
During this time you need to prepare the marinade. To do this, the bell pepper needs to be peeled from the stalk and seeds, and its pulp must be turned into a puree without seeds and skin, for example, by grating.
The garlic needs to be peeled, crushed through a press, mixed with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the thickness of the finished marinade. It should not be too thick, but should spread easily and not hold its shape.
Fry the blue ones on both sides in vegetable oil.
Immediately after frying, while still hot, they should be dipped in the marinade and placed in sterilized jars if they are planned to be stored for the winter. If the eggplants are prepared for consumption immediately, you can transfer them to any other container. If they are placed in jars that will be rolled up, then after filling each jar it must be filled with hot oil, the same one in which the circles were fried. It is advisable not to fry more than 2 servings of circles in one serving of vegetable oil; it must be changed periodically.
Each fried circle should be dipped in marinade on both sides and compacted tightly.
You can eat these little blue ones only after they become cold.

Important! Under no circumstances should you eat these little blue ones until they have completely cooled down; it is advisable to keep them in the refrigerator. This is explained by hot vinegar easily leaves severe burns to the gastric mucosa. Pouring hot vinegar can have serious and even tragic consequences. Therefore, you can eat these little blue ones only after they have completely cooled in the refrigerator and become cold.

Eggplants with garlic and herbs without vinegar

If you don’t like eggplants, it means you just don’t know how to cook them deliciously yet! Eggplants can be fried, stewed, baked, but, for me, they are simply incomparable in pickles, marinades (both for the winter and instant eating) and other preparations. The perfect recipe for, so to speak, a gastronomic “test of the pen” there will be these quick marinated eggplants with garlic and herbs. The recipe is completely simple. First, you will need to boil the eggplants, then season them with marinade, then just a few hours of tedious waiting - and you have a great appetizer on your table! When I tried what happened, my joy knew no bounds. Surprisingly, but true: to really find good recipe quick pickled eggplants, it took me a whole year. After trying a bunch of recipes, I finally found that one, really delicious recipe.

eggplants (the smaller the better) – 0.5 kg,
garlic – 3 cloves,
dill greens – 4-5 sprigs,
olive oil – 4 tbsp. l.,
lemon - half,
salt – ½ teaspoon,
paprika (powder) and coriander seeds - 1 tsp each,
peppercorns (black and allspice) – 10 pcs.,
cumin – 0.5 tsp. (not necessary)

How to cook quick marinated eggplants with garlic and herbs

First, let's prepare the eggplants for pickling: wash them thoroughly and place them whole, without cutting off the stems, in boiling water. Small young eggplants usually do not taste bitter, so no additional manipulations, such as soaking them in cold water or rubbing them with salt, are necessary.

Let them boil for 10-12 minutes, after which we drain the water, and put the eggplants themselves in a colander and leave them aside for now to cool a little. In order for the vegetables to cook evenly, it is better that they are all approximately the same size. In the event that only large representatives of the blue ones are available to you, the cooking time should be increased to 15-20 minutes. During the cooking process, the eggplants should become soft, but not mushy and elastic.

While the eggplants are cooling, prepare the marinade dressing. The sooner you prepare the dressing, the better, since you need to coat the vegetables with the marinade while they are still warm - this way they will better absorb the flavors of the seasonings. Grind pepper, seasonings, chopped garlic, salt, oil and lemon juice in a mortar. The mixture turns out incredibly fragrant! About the oil. I prefer to use unrefined olive oil; it goes perfectly with lemon and garlic. But if you don’t like or don’t use this, regular vegetable oil will do just fine.

Next, quickly cut the eggplants lengthwise into oblong quarters. large vegetables cut into 6-8 pieces. You can immediately place the eggplants in a container where they will marinate. Anything will do: an ordinary plastic container or an ordinary saucepan. The main thing is that the vegetables can fit comfortably there.

When laying, sprinkle the eggplants with finely chopped herbs.

Carefully and evenly distribute the resulting marinade over the eggplants, then close the container and put it in the refrigerator to infuse.

After 3-4 hours, the pickled eggplants are ready to eat. But the longer they sit, the more they become saturated with dressing and the tastier and more aromatic they become. If desired, you can make a larger portion; eggplants marinated in this way will keep well in the refrigerator for two weeks.

As you can see from this collection of recipes, preparing instant marinated eggplants with garlic and herbs is not difficult, and it does not require much time.

Interesting:

The most delicious recipes Georgian eggplant for the winter

Have you noticed that the festive table Among many appetizers, eggplants with garlic are the first to disappear? And this despite the pronounced garlic taste and smell. It would seem a simple “gentleman’s” set - eggplant, garlic, mayonnaise, herbs, tomatoes. How simple and beautiful, and most importantly - delicious! Every housewife, trying another masterpiece, thinks: “I should cook it for myself...to please my family.” Well, let's learn! There are simply a lot of recipes for eggplants with garlic; every folk cuisine has at least a dozen signature options in its arsenal.

Eggplant with garlic - general principles and methods of preparation

Eggplants themselves do not have a very distinct taste, so one single ingredient in a dish can change it beyond recognition. It could be cheese or peanut sauce, other vegetables or mushrooms - in general, a variety of products. Even if you consider yourself a sufficient professional in this field, you can always find something new. For example, a dish from a real Jewish restaurant, or a signature appetizer of the Crimean Tatars. So, stock up on the blue-purple vegetable and start experimenting, and we’ll tell you everything we know ourselves.

Eggplant with garlic - food preparation

Surely you already know that eggplants are a little bitter if you don’t take care to remove the bitterness. Let us just remind you that before cooking they need to be cut into pieces and salted. For better cleaning, squeeze or rinse in water. This method is also good because after this procedure the eggplants absorb less oil when frying. We take the remaining products according to the recipe. Garlic - to taste. Practice shows that it is almost impossible to spoil a dish with garlic. Considering the fact that garlic is very beneficial for the body, especially when there is a risk of colds, use this dish to boost your immunity, and do not skimp on garlic.

Eggplant with garlic - best recipes

Recipe 1: Eggplants fried with garlic and cheese

A very simple recipe that results in cute eggplant towers with a tomato top. It is these turrets that guests at the table will simply sweep away. They look great on regular family dinner. Since this dish can be stored in the refrigerator for a long time, it can be prepared for future use; it does not get boring as a snack and perfectly satisfies hunger.

Ingredients: large eggplants (2 pieces), hard cheese (300 grams), garlic, mayonnaise, flour (100 grams), vegetable oil, cherry tomatoes (for the turret), dill.

Cooking method

Cut the eggplants into slices and add salt, leave for an hour. Roll each circle in flour and fry in oil on both sides. Place them on a paper napkin to absorb excess oil. Grate the cheese on a fine grater, squeeze out the garlic, add mayonnaise and mix well. Making the turrets: smearing them fried circles with the resulting mixture, place a tomato with a cut-off plate on top of the mixture layer for better stability. Decorate with a sprig of parsley. Colorful and appetizing eggplant towers can be served to the table; they in themselves already give rise to a feeling of celebration.

Recipe 2: eggplants with garlic – a signature Crimean Tatar recipe

This dish is guaranteed to create a sensation at both everyday and festive banquet tables. Eggplant rolls with garlic can be prepared with anything, for example, Georgians prefer with nut butter. Real Crimean Tatars do it very simply - they wrap pieces of vegetables and herbs in them.

Ingredients: eggplants (three medium ones), garlic (1 head), oil for frying, salt, pepper, mayonnaise, tomato (2 pieces), a bunch of parsley.

Cooking method

Wash the eggplants, cut off the stems and cut into longitudinal slices approximately 5 mm thick. Fry the plates in vegetable oil until browned. Peel and chop the garlic - chop it as finely as possible, chop it. Cut the tomatoes into pieces (about the size of a long straw). At the beginning of the eggplant plate we place a piece of tomato, a pinch of chopped garlic, and a sprig of parsley. We wrap the roll so that a sprig of greenery and a little red tomato peek out. Place the rolls in a semicircle on a plate until the entire space is filled. We’ll “plant” a parsley bush in the center. It turns out very beautiful, appetizing and tasty. Guests are surprised, admired and ask for more.

Recipe 3: Spicy Eggplant with Garlic, Cilantro and Red Pepper

(Israeli dish)

For this dish, you can take oblong or pear-shaped fruits and cut them into pieces in this way: first into 4 cm thick discs, then lengthwise into several pieces. Soak the pieces in cold water.

Ingredients: medium eggplants (3-4 pcs.), vegetable oil (3 tbsp. spoons), red bell pepper (1 pc.), cilantro, large cloves of garlic (4-5 pcs.), salt, ground pepper, half a lemon.

Cooking method

For the dressing: finely chop the bell pepper, cilantro and garlic, add the onion cut into half rings, squeeze out the juice of half a lemon, add salt and pepper. Fry the prepared eggplant pieces in oil until browned. We place them in the dressing and do not add any more vegetable oil. The frying pan can be sprinkled with water. Let marinate in the dressing for several hours.

Recipe 4: Eggplant, salted with garlic

If you have received a large harvest of eggplants in your garden, or are thinking about how to diversify your diet in winter time– Prepare eggplants with garlic for future use! This savory snack may well supplant traditional pickled or pickled tomatoes and cucumbers, without which not a single Russian or Ukrainian family can survive the winter.

Ingredients: eggplant (10 kg), garlic (250 g), bay leaf (20 pcs). Brine: salt (200 g), water (5 l).

Cooking method

Choose small eggplants, wash and immerse in boiling brine for no more than 5 minutes. (Half a kilogram of salt per 7 liters of water). Dip them in cold water. Squeeze and let the juice drain well. Cut it lengthwise, put the crushed mashed garlic inside, and place it tightly in a pickling dish. Cover, make pressure, fill with brine and leave for natural salting. These eggplants should be stored in a cool place. You can also put carrots in the middle. To do this, grate it and sauté over low heat until soft.

To prepare eggplant rolls you can use different fillings, for example, these:

- Georgian nut butter: processed cheese, ground walnuts(150t gr.), 3 tbsp. spoons of sour cream, 3 cloves of garlic, ground black pepper;

— olive filling: sauce (mix tomato, garlic, basil leaves, a little salt and sugar, chili pepper, a drop of vegetable oil in a blender, simmer for 15 minutes), pitted olives;

— meat filling: minced meat fried with onions, salt, parsley or celery;

— mushroom filling: fried mushrooms with onions, garlic, a little mayonnaise, ground pepper;

— curd filling: cottage cheese rubbed through a sieve, egg, garlic, salt, chopped herbs.

Tasty and healthy! Have fun experimenting and bon appetit!

Eggplant, which has already become traditional for Russian housewives, is popular for making light snacks, perfect for any feast. One of the most common dishes is fried eggplant slices, seasoned with garlic and various spices.

How to cook eggplant with garlic

It’s easy to prepare delicious blueberries with garlic if you follow the technology and follow the advice of professionals. It’s worth starting with preparing the products - choosing proper eggplants. It is better to take young ones, which have a lower solanine content. This substance gives the fruit unnecessary bitterness and an unpleasant aftertaste. The right fruits for frying are distinguished by their elastic consistency, smooth shiny skin, and green stalk.

You should avoid buying vegetables that have dark, dry and wrinkled skin, dark spots, and wrinkled stems. To completely remove the bitterness from eggplant circles, after cutting them into even, neat slices with the peel intact, soak them for half an hour in salted water or simply pour them over table salt and leave until the juice comes out.

Preparing eggplants fried with garlic after soaking is quick and easy. After removing them from the water, dry them with a paper towel or napkins, roll them in flour, breadcrumbs or dip in egg and spice batter. All that remains is to season them with garlic shavings, cheese, mushrooms or tomatoes and fry them in a frying pan. You can use grill, skewers or oven. Garnished tasty dish sauces with sour cream or mayonnaise.

Eggplant with garlic recipe

For any cook, it is important to choose a recipe for fried eggplants with garlic that meets all the stated requirements. For beginners, light versions of simple eggplant circles are suitable, and professionals can make rolls or original filling. You can combine a delicious snack with extra vegetables- tomatoes, bell peppers, cilantro or parsley, as well as cheese, nuts and even smoked meats.

How to fry eggplants with garlic and mayonnaise

Number of servings: 10 persons.
Calorie content of the dish: 134 kcal.
Purpose: for a snack.
Kitchen: author's.

The following recipe with photos will explain in detail how to cook fried eggplants with garlic and mayonnaise. This summer snack Ideal for any feast - everyday for treating the whole family or festive for serving to guests. It will be tastier if, after making, the eggplant slices are cooled in the refrigerator, leaving for half an hour. You can serve garnished with herbs and fresh vegetable slices.

Ingredients:

raw eggplants – 2 pcs.;
salt – 10 g;
vegetable oil – 20 ml;
garlic - half a head;
mayonnaise - packaging.

Cooking method:

Wash the fruits, cut into thin slices, place in a bowl, add salt.
After 10 minutes, rinse cold water. Dry.
Heat the oil, fry the mugs until golden brown, remove excess fat paper napkin.
Peel the garlic cloves, pass through a press, season with mayonnaise.
Grease chilled eggplant mugs hot sauce, assemble into a pyramid.

How to fry eggplants in a frying pan with garlic

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 132 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Eggplants fried in a frying pan are simple option delicious snack, which will delight all family members and surprise visiting friends. It’s easy to make because it takes little time, and the result is a delicious delicacy that looks impressive on the table. It is best served at a large number herbs (dill, parsley, basil) or tomato sauce.

Ingredients:

eggplants – 1 kg;
garlic - half a head;
dill – 40 g;
vegetable oil – 20 ml.

Cooking method:

Cut the fruits into thin slices up to half a centimeter thick, cover with salt water, set aside for 20 minutes, and squeeze.
Heat the oil, add half of the garlic cloves, crushed with the back of a knife. Fry, set aside.
Fry on the resulting aromatic oil eggplant mugs until they are browned, remove excess fat with paper.
To reduce calories, you can not pour oil into the pan, but grease the circles with a brush.
Sprinkle with crushed garlic and chopped dill.

Eggplants fried with garlic and tomatoes

Cooking time: half an hour.
Number of servings: 7 persons.
Calorie content of the dish: 155 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

The recipe for fried eggplants with garlic and tomatoes involves the use of chicken egg batter. This will help maintain consistency while frying and prevent the vegetables from falling apart. The refreshing taste of the snack is achieved through the use of fresh tomatoes, which go perfectly with garlic cloves.

Ingredients:

eggplants – 2 pcs.;
tomatoes – 4 pcs.;
garlic – 2 cloves;
eggs – 2 pcs.

Cooking method:

Cut blue tomatoes into circles, tomatoes into rings, garlic into medium cubes.
Dip the eggplant slices into the beaten egg and fry until golden brown.
Cool, place on a plate, put garlic on top, cover with tomato.
If desired, garnish with sour cream or mayonnaise.
Serve immediately, but you can serve it the next day - the taste will not change.

Fried eggplant with garlic and cheese

Cooking time: half an hour.
Number of servings: 7 persons.
Calorie content of the dish: 139 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Beginners to the culinary world will love the recipe for fried eggplants with garlic and cheese with photo, which will help you make an appetizing tasty dish without wasting extra time. The appetizer consists of roll-envelopes with a juicy, aromatic filling of boiled chicken egg and grated hard cheese. The mixture seasoned with garlic and mayonnaise gives the dish an exquisite, pleasant taste.

Ingredients:

eggplants – 2 pcs.;
vegetable oil – 25 ml;
eggs – 1 pc.;
cheese – 50 g;
mayonnaise – 40 ml;
garlic – 3 cloves.

Cooking method:

Wash the fruits, cut off the stalk, cut into thin longitudinal slices 2 mm thick, sprinkle with salt.
Leave for 10 minutes, rinse, wring out.
Grease the strips with oil and fry in a dry frying pan for one and a half minutes on each side.
Cool covered to soften the dough.
Boil the egg, grate, mix with cheese shavings, crushed garlic, mayonnaise.
Add a little salt, place a teaspoon of the mixture onto the eggplant strips, and roll up.
Cool and serve, garnished with herbs and capers.

Fried eggplants with garlic for the winter

Cooking time: half an hour.
Calorie content of the dish: 128 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

The following recipe with photos will teach you how to cook eggplants with garlic for the winter. It will turn out very tasty fried winter preparation, different bright aroma garlic cloves and fresh herbs. The quantities below will make a 400 ml jar - enough to feed a family of four. An excellent side dish for blueberry-based preserves would be boiled or baked potatoes, fish or meat.

Ingredients:

eggplants – half a kilo;
garlic – 3 cloves;
parsley – 5 sprigs;
salt – 20 g;
vegetable oil - glass.

Cooking method:

Wash the fruits, dry them, cut off the stem, cut into centimeter slices.
Heat the oil, place the mugs, fry for four minutes until golden on one side and three minutes on the other, add a little oil after turning.
Chop the garlic into pieces, chop the herbs, and add salt to the mixture.
Dip each eggplant slice into the prepared mixture and place tightly in pre-sterilized jars.
Boil the oil, cool, pour into jars, and close with lids.
Store in a cool, dark place.

Eggplant with walnuts and garlic

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 138 kcal.
Purpose: for a snack.
Cuisine: Georgian.
Difficulty of preparation: medium.

Fried eggplant with nuts and garlic are classified as traditional dishes Georgian or Abkhazian cuisines, because they combine classic products– walnuts and cilantro. Thereby fried snack It turns out spicy, aromatic, with a slight bitterness of cilantro and the sweetness of nuts. It is better to take medium-sized walnuts, pound them in a mortar or grind them in a blender.

Ingredients:

eggplants – 2 pcs.;
garlic – 3 cloves;
cilantro – 30 g;
walnuts - a glass;
vegetable oil – 20 ml.

Cooking method:

Grind the nuts in a blender or crush in a mortar and pestle until coarse crumbs, add to chopped cilantro and crushed garlic. Season with salt, black pepper, mix with your hands.
Without removing the skin, cut the eggplants lengthwise and fry over moderate heat.
Grease a baking sheet, place eggplant slices, fill with filling, and roll up. Secure the edges with toothpicks and bake for 20 minutes at 190 degrees.
If desired, you can replace the type of rolls with “sandwiches” and add fried onions.

Fried eggplants with garlic and mushrooms

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 124 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Chefs will explain how to cook eggplants with garlic and mushrooms detailed recipe with photo. It's better for him to take fresh champignons, as they combine perfectly with other ingredients. If you don’t have them, then any others will do - it will be delicious if you take porcini mushrooms, aspen mushrooms or oyster mushrooms. The appetizer will be similar to the classic one fried potatoes with mushrooms, but without potatoes.

Ingredients:

eggplants – 1 pc.;
champignons – half a kilo;
sour cream – 100 ml;
vegetable oil – 20 ml;
salt – 10 g;
garlic – 2 cloves;
mushroom seasoning – 10 g;
black pepper – 5 g.

Cooking method:

Rinse the fruits, cut into four parts, cover with salt water for half an hour. Rinse, cover with clean water, cook for 20 minutes.
Place in a sieve to drain excess moisture, cool, and cut into cubes.
Wash the champignons, dry them, cut into strips, and fry until tender.
Mix mushrooms with eggplants, add salt and pepper, and add sour cream.
Squeeze the garlic, mix thoroughly, adding seasoning. Place fried mixture into portioned ramekins.
Garnish with sauce and herbs.

Experienced professionals know how to fry eggplants with garlic to make it tasty and aromatic. These recommendations will help beginners:

You can reduce the absorption of oil by eggplants when frying by pre-frying them in a dry frying pan - add oil directly to the circles or brush each one with a brush;
to eliminate bitterness, you need to cover the cut circles or slices with table salt, leave for half an hour, and then rinse with cold water;
A microwave oven will help speed up the roasting process - place the mugs for six minutes at maximum power so that they soften and release the juice;
for preservation, add a little vinegar;
old overripe fruits must be peeled, and scalding with boiling water will help facilitate this process;
frying can be replaced by boiling or baking, or reducing the amount of oil by using a grill pan with a non-stick coating.

Video

To prepare delicious fried blueberries, it is better to use young vegetables, which contain less solanine, a substance that gives the fruit an unpleasant bitter taste. If you come across bitter eggplants, you need to cut them, cover them with salt for a while or soak them in salted water. Cutting off the peel is not recommended.

Classic recipe with mayonnaise

Time: 1 hour.

To prepare fried eggplants with garlic and mayonnaise, choose firm fruits with thin, shiny skin that has a glossy surface. Check that they are free of spots and visible damage, and that the stalk is green.

Ingredients:

eggplants – 4 pcs.;
oil (vegetable) – 30 ml;
mayonnaise – 6 tbsp. l.;
garlic cloves – 2 pcs.;
parsley, dill - 1/2 bunch each;
spices.

Cooking method:

Wash the vegetables, cut into rings about 1 cm thick. Place on a work surface.
Salt on both sides, leave for 20 minutes to remove the bitterness.
Rinse, dry, place on paper towels.
Heat the oil in a frying pan and fry the eggplant rings for 2-3 minutes on each side. Transfer to paper towels to remove excess oil.
Finely chop the washed greens, pass the garlic cloves through a press. Mix them with mayonnaise sauce and pepper.
Brush the mixture onto the fried blueberries.

Fried eggplants with garlic and tomatoes

Time: 50 minutes.
Number of servings: 4-5 persons.
Difficulty: Easy for beginners.

Blue ones fried according to this recipe turn out more juicy thanks to the egg batter, which prevents the juice from leaking out during frying.

You can serve the dish by placing 2-3 eggplant slices on top of each other in the form of snack cakes.

Ingredients:

blue, garlic cloves, eggs - 2 pcs.;
tomatoes – 4 pcs.;
salt, frying oil, fresh herbs.

Cooking method:

Wash all the vegetables, cut into rings of equal thickness, chop the garlic cloves sharp knife.
Beat the eggs with a fork or whisk. Dip the blue rings in them and fry until golden brown.
Place on top a small amount of garlic, and then a tomato ring. Sprinkle with chopped herbs.

Tongues in egg batter

Time: 1 hour.
Number of servings: 5-6 persons.
Difficulty: Easy for beginners.

When you don’t want to bother with mayonnaise sauce and coat every blue circle, you can fry eggplants with garlic in the form of tongues. After heat treatment, the vegetable slices are simply sprinkled with a garlic-dill mixture.

Ingredients:

eggplants – 3 pcs.;
egg – 2 pcs.;
garlic cloves – 5 pcs.;
flour – 4 tbsp. l.;
salt – ½ tsp;
dill greens – 1 bunch;
oil.

Cooking method:

Wash the vegetables, cut off the tails, cut them in half, and cut the resulting halves into thin slices.
Beat the eggs, finely chop the dill, and chop the garlic using a garlic press. Mix the last 2 components together.
Dip the slices into beaten eggs, then into flour and fry for 2 minutes on each side.
Transfer to a plate and sprinkle with garlic-dill mixture.

Cheese rolls

Time: 50 minutes.
Number of servings: 5-6 persons.
Difficulty: Easy for beginners.

This recipe for fried eggplants with garlic can be used in two ways: the vegetables are prepared in circles or slices, and after greasing, they are wrapped in rolls.

Ingredients:

blue ones - 3 pcs.;
hard cheese – 0.15 kg;
flour, starch - 50 g each;
mayonnaise – 5 tbsp. l.;
garlic cloves – 2 pcs.;
spices, oil for frying.

Cooking method:

Cut the washed vegetables into rings, add salt and pepper.
Mix flour and starch, grate the cheese, mix chopped garlic with mayonnaise.
Fry the eggplant rings in hot oil, first rolling them in the starch-flour mixture.
Lubricate mayonnaise-garlic sauce, sprinkle with grated cheese.
If you want the cheese to be melted, heat the appetizer in the microwave before serving.