Whatever eggplant appetizer you cook, it is eaten with pleasure and always comes in handy both on the festive table and in the everyday menu. This fully applies to stewed eggplants with tomatoes, which we will cook today.
This appetizer is good on its own, and as an addition to the main side dish, such as potatoes. It's hard to come up with something simpler and tastier!
Ingredients: (serves 2)
- 1 medium eggplant
- 1 large tomato
- 1 medium onion
- small bunch of cilantro
- 2 garlic cloves
- 1 st. a spoonful of lemon juice
- vegetable oil
- salt, pepper to taste
Cooking:
I show the preparation of a small portion, but, if desired, you can double the amount of ingredients.
First you need to peel the eggplant from the skin. To do this, put it in a saucepan, fill it with water, bring to a boil and boil for 3-4 minutes. For speed, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.
After that, pour the eggplant for a couple of minutes. cold water. Now it will be very easy to remove the skin.
If the skin of the eggplant is thin, not hard, then you can not remove it, during stewing it becomes quite soft.
Cut the peeled eggplant into small sticks or cubes.
Peel the onion and cut into small cubes.
Pour vegetable oil into the pan so that it covers the entire bottom, and fry the onion until slightly golden.
Then we lower the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplant absorbs it very well, so it will not be worse.
While the eggplant and onion are stewing, prepare the tomato. For 2-3 minutes, pour it with boiling water from the kettle, then rinse with cold water. After that, the skin from the tomato will be removed almost by itself.
Cut the tomato into small cubes.
By this time, the eggplant with onions looks something like this:
We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.
In the meantime, wash and finely chop the cilantro. I find that cilantro, like no other herb, pairs well with eggplant to taste. But if you can’t stand cilantro (it happens! 🙂), you can replace it with parsley.
When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, mix, close the lid and immediately turn off the stove.
Let the eggplant brew and cool slightly, transfer to a beautiful dish and serve. Appetizer has great taste both warm and cold.
Every housewife cooks stewed eggplant with tomatoes in their own way, adding various seasonings, and, for example, carrots, celery or bell pepper, and every time this appetizer turns out amazingly tasty. I have the simplest option, but, believe me, no less wonderful.
Eggplants can be used to make a simple and very tasty dish.
And you will find a recipe for a beautiful and tasty eggplant appetizer with tomatoes, cheese and nuts.
For today I say goodbye to you. I wish you all good luck and good mood.
Always cook with pleasure!
Smile! 🙂
eggplant fried slices with garlic and tomatoes differ in that they are prepared simply. The dish consists of vegetables, very satisfying, fragrant and unusually tasty.
All products are perfectly combined with each other. The dish is easy and simple to prepare. Even a novice cook can handle it.
Fried eggplant slices with garlic and tomatoes - recipe with photos
Eggplants with tomatoes are hearty. I love these eggplants so much. mashed potatoes. My dad and husband love eggplant dishes, dad especially.
Ingredients:
- 2 pcs. eggplant
- 3-4 pcs. tomato
- 3 art. spoons of mayonnaise (I have 67%)
- 2 garlic cloves
- 20 - 30 grams of greens (dill, purple basil, parsley)
- Salt and black pepper to taste
It doesn't matter which basil to use, purple or green. I bought purple, you can use green or you can skip it.
Mayonnaise can be replaced with sour cream or plain yogurt.
Quick Eggplant Recipe
1. Cut the eggplant into circles, salt, leave for 20 minutes.
2. Fry the circles on both sides in vegetable oil.
3. Spread on a paper towel, cool.
4. Cut the tomatoes into circles.
5. Prepare the sauce by mixing mayonnaise, garlic, salt, herbs.
6. Lubricate the cooled eggplants with sauce, put a circle of tomato on top.
Blyulo serve to the table chilled. We decorate with herbs, dry herbs and other spices.
The dish has a rich taste, greens and garlic are felt, harmoniously combined fresh tomato and fried eggplant. Reminds me of something.
By the way, eggplant is sometimes called "blue" or "blue". Our dad always calls eggplant blue.
Cooking eggplant with tomatoes - a detailed recipe
1. Wash the eggplant, cut into 1 cm circles. I try to keep all the circles the same size.
I cut off the tail.
2. I sprinkle eggplants with salt, mix and leave for 20 minutes.
If you are sure that your eggplants are not bitter, you can not do this. Roast right away. 
3. In the meantime, prepare the sauce. I mix mayonnaise with garlic, passed through a press, and herbs.
Add greens to taste and desire, I really like fresh herbs, so I add more of it.
Also salt and black ground pepper taste.
4. Mix everything thoroughly, the sauce is ready.
I don’t know if it is possible to replace mayonnaise with sour cream or yogurt, I haven’t tried it. You can experiment.
You can also add dry spices and herbs to the sauce.
5. I pour vegetable oil into the pan and fry the eggplant slices, I squeeze them slightly from the juice. But not much, so as not to violate the integrity of the circle.
I immediately prepared a plate, covered it with a paper towel to lay out the fried eggplant.
This will absorb excess vegetable oil.
6. I fry eggplants on both sides, until tender. I let them cool down.
I fry over medium heat, making sure that the eggplant circles do not burn.
I fried more than 2 eggplants, since everyone loves eggplants with tomatoes and garlic, having fried 2 pieces, I thought that this would not be enough.
The sauce made a double batch.
7. Now I cut the tomatoes into circles, the circles of tomatoes are about 1 cm. 7 - 8 mm can be.
I took red tomatoes, you can pink or yellow. I like red tomatoes or pink sweet tomatoes.
I try to match the circles of tomatoes with circles of eggplant. This makes the finished dish look better.
8. I grease each circle of eggplant with a sauce of garlic, mayonnaise and herbs.
If you like it spicier, you can add more garlic. It all depends on your taste preferences.
9. Mayonnaise sauce can be more or less, I usually use about half a teaspoon.
If you don't have enough mayonnaise sauce, you can make a double portion. Taste the sauce to taste, and add spices and herbs, focusing on your taste.
10. On top I spread circles of chopped tomatoes.
The dish is ready, you can serve it to the table in this form. How much I cook it, everyone likes it, friends, relatives, acquaintances. One of the first to leave the table.
It's hot now, I don't want to eat much. I want fruits and vegetables. Fried eggplant slices with garlic and tomatoes excellent vegetable dish, tasty and satisfying!
There is another option for serving food. Put another slice of fried eggplant on top of the tomato.
Lubricate it a small amount mayonnaise sauce and spread on top.
Decorate with any fresh herbs. If you haven't tried this dish and you love eggplant, I'm sure you'll love it. Highly recommend.
Advice! The appetizer is best served chilled.
Can be served with a salad of fresh or baked vegetables, meat, potatoes, buckwheat, rice, pasta, bulgur, etc. 
Can be used in a dish shop mayonnaise, but homemade.
You can cook it on yolks, on whole eggs, or you can use a recipe without eggs in milk.
Mayonnaise recipe without eggs video
Cooking eggplant fried with garlic and tomatoes is very simple and fast. It turns out very tasty spicy snack, which can easily be served even at the festive table. You can use store-bought mayonnaise or make it if you wish. Perfect fit homemade sauce on yolks or olive oil.
You can also make garlic sauce for vegetables from sour cream, cottage cheese, cheese or cream cheese. In this case, the appetizer festive table fried eggplant with tomatoes will turn out even tastier and more original. For convenience, it is better to string the finished snack on skewers or serve in portions.
Ingredients:
- 1 medium eggplant
- 2-3 tomatoes
- 100 ml refined sunflower oil
- 100 g mayonnaise
- 1 tsp coarse table salt
- 2-3 garlic cloves
- ground black pepper to taste
- a few sprigs of dill
- 50 g grated hard cheese for decoration
How to cook eggplant fried with garlic and tomatoes:
Wash the eggplant, cut off the stems. We will not peel the peel, after heat treatment it will become soft. Cut the vegetables into rings 1 cm thick.
Transfer the chopped eggplant to a deep plate and generously sprinkle with salt. Leave the vegetables for 10 minutes so that they release juice and bitterness comes out of them.
Then blot the eggplant rings with a paper towel.
Heat vegetable oil in a frying pan and fry the eggplant rings in it on both sides until golden brown.
Place eggplant on paper towels to get rid of excess oil.
Let's prepare the sauce. Peel the garlic cloves, wash and pass through a press. Add them to a bowl with mayonnaise, season the mixture with black pepper to make fried eggplants with garlic and tomatoes spicy.
Mix the sauce until smooth.
Now wash and cut the ripe tomato into circles. Try to make circles the same thickness as the fried eggplant.
Let's start to form a snack. Put the cooled slices of fried eggplant on a dish. Cover them with sauce.
Put the tomatoes on top of the eggplant fried with garlic and mayonnaise.
Eggplants are among the vegetables that almost everyone likes and can successfully decorate the festive table. One of the most popular appetizers is fried eggplant with tomatoes and garlic. There are several recipes for this appetizer, but the principle of its preparation is the same in any case.
Cooking features
If you do not take into account the peculiarities of cooking fried eggplants with tomatoes and garlic, they will be at least tasteless, despite their appetizing appearance. Therefore, you need to make this snack, taking into account several important points.
- Eggplants have one drawback - the presence of solanine in their composition, which is a toxic glycoalkaloid. It is he who gives the "blue" a bitter taste. You can get rid of it with salt. To do this, chopped eggplants need to be salted, wait half an hour, shake off the salt and rinse the vegetables in running water. Another option is to soak the blue ones for an hour in salt water (a tablespoon of salt per liter of water). The first option is more suitable if used large pieces, the second is convenient when the pieces are small.
- It is better to choose young, just ripened fruits for cooking any dishes - they contain the least solanine.
- If the appetizer is eggplant rolls or envelopes, then the “blue ones” are cut lengthwise into layers about 2-3 mm wide. If they are made wider, then it will be difficult for them to give desired shape and thin ones may break.
- It is not worth peeling eggplant before frying - peeled, they will not be able to maintain integrity, it will be impossible to roll them.
The form of slicing eggplant depends on the chosen recipe.
Fried eggplant with tomatoes and garlic: a recipe for rolls
- eggplant - 1 kg;
- tomatoes (medium-sized) - 0.2–0.3 kg;
- garlic - 4 cloves;
- nuclei walnuts- 100 g;
- mayonnaise (or mayonnaise sauce) - 0.2 l;
- salt - 40 g;
- vegetable oil - 60-100 ml;
- parsley - 50 g.
Cooking method:
- After washing and cutting off the stalks, cut the eggplants lengthwise into long plates (“tongues”).
- Salt on both sides and leave for half an hour.
- Shake off the salt, rinse the eggplant "tongues" in running water, dry.
- Fry on both sides in a pan in oil.
- Place on paper towel to drain excess oil.
- Grind the nuts to a paste, mix with mayonnaise.
- Crush the garlic with a special press, mix with walnut-mayonnaise paste.
- Spread the resulting composition on each eggplant layer on one side.
- Wash the tomatoes and cut into cubes.
- Place one tomato stick on one side of each eggplant tongue.
- Next to the tomatoes, put a small sprig of parsley and roll the eggplant into rolls.
It remains to lay out the rolls of fried eggplant with tomatoes and garlic on a dish and serve. They look really festive, they taste very good too.
Eggplant envelopes with tomatoes
- eggplant - 0.5 kg;
- tomatoes - 0.2 kg;
- vegetable oil - 100 ml;
- garlic - 2 cloves;
- mayonnaise - 100 g;
- chicken egg - 2 pcs.;
- wheat flour - 100 g;
- salt - 20 g.
Cooking method:
This dish looks appetizing and turns out quite satisfying.
Fried Eggplant Toast with Tomatoes and Garlic
- eggplant - 0.5 kg;
- tomatoes - 0.5 kg;
- cottage cheese - 0.2 kg;
- sour cream - 100 g;
- garlic - 2 cloves;
- vegetable oil - 100 ml;
- salt - 20 g;
- water - 1 l.
Cooking method:
- Cut the tomatoes and eggplant into slices.
- Put the eggplants in salt water, after an hour rinse well and dry with a towel.
- Fry the eggplant on both sides.
- Mix cottage cheese with sour cream, squeeze garlic into them, mix.
- Lubricate each eggplant with the resulting sauce, put a mug of tomato on top.
If desired, eggplant "toasts" can be put on bread, also smearing it with cottage cheese. garlic sauce(in this case, it needs to be done more).
Fried Eggplant Garnish with Tomatoes and Garlic
- eggplant - 1 kg;
- tomatoes - 0.5 kg;
- garlic - 10 cloves;
- fresh dill - 50 g;
- fresh parsley - 50 g;
- vegetable oil - 0.2 l;
- water - 2 l;
- salt - 40 g.
Cooking method:
- Wash the eggplant, peel, cut into small cubes.
- Prepare a solution from salt and water, dip eggplants into it. After an hour, remove and rinse thoroughly in running water.
- Cut the tomatoes and dip in boiling water for a couple of minutes, cool and peel. Cut into cubes.
- Fry the eggplant until half cooked, add the tomatoes.
- After frying the tomatoes with eggplant for 10 minutes, add the garlic passed through the press to them and continue frying for another 3-4 minutes.
- Sprinkle the dish with chopped herbs before serving.
Eggplant with tomatoes and garlic, prepared according to this recipe, can be served as a side dish.
Cooking fried eggplants with tomatoes and garlic is easy, you just need to provide time for soaking them. According to any of the above recipes, a delicious dish comes out, which also looks very appetizing and festive.
The recipe for this original snack will appeal to lovers of simple, fast and delicious meals. Portioned fried eggplant rolls with fragrant garlic sauce and juicy tomato not ashamed to serve even on the festive table. And cooking them is so easy, simple and fast!
In season, I want to diversify my daily diet with all kinds of vegetable dishes if possible. Eggplant is a wonderful base and endless scope for culinary fantasy. Such eggplant rolls can be cooked almost every day, and they will not get bored. What if we add some new ingredients? Don't be afraid to experiment in the kitchen!
Ingredients:
Cooking step by step with photos:
In this recipe cold appetizer includes the following ingredients: eggplant, tomatoes, fresh garlic, mayonnaise (I have Home Provence), refined vegetable oil (I always fry in sunflower oil) and salt. You have the right to change the amount of garlic to taste or completely exclude it, who does not like this product.
To be honest, I have never tried bitter eggplant... Although many chefs say that they are bitter. But more on that later. So, my eggplants (I have 3 pieces of medium size) and cut into longitudinal strips. The thickness is about 4-5 millimeters, but this is not important, it can be thicker - the main thing is that then the strips should curl well.
Put the eggplant in a bowl, salt and mix well. Leave on the table for about half an hour, so that the vegetables absorb the salt and release excess moisture. And it is precisely this technique that allows you to get rid of bitterness - which I spoke about above. While you can do other things.
Salted eggplant strips need to get wet before frying. kitchen towels or paper napkins. We will not pan them.
Pour vegetable oil into a frying pan and heat it well. We put the first batch of eggplant and fry on both sides until golden brown over medium heat. Due to the fact that we dried the strips, the hot oil will not splatter.
Put the fried eggplant strips on napkins to remove excess fat. Fry the rest of the vegetables in the same way. Then let the eggplant cool completely.
We will also prepare the filling - wash the tomatoes, dry them and cut into 4-8 parts (depending on the size of the tomatoes). Don't forget to cut out the stem. I had medium tomatoes, so I cut them into 6 pieces. Juicy, but at the same time dense and slightly crunchy fruits are best suited.
Now it's time to collect our delicious snack. Grease eggplant strips with a thin layer of garlic mayonnaise. It doesn't take much, trust me.
