Quick and tasty eggplant snacks: recipes with photos 2021

Eggplant rolls for New Year 2021 recipe

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

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

Preparation:

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

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

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

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

For spicy food lovers

The simplest eggplant appetizer, spicy, with a spicy garlic taste and aroma, can be prepared in no time. All you need for it, in addition to the main vegetable, is more garlic, a few pods of hot pepper and salt for brine. The main condition: the blue ones must be young, not overripe.

A spicy eggplant appetizer is prepared like this. Trim the stems of vegetables. Place them in boiling water for 10 minutes to blanch. After this, each eggplant should be pricked in several places with a fork and placed under a press for half a day so that the bitterness comes out well. To make the eggplant appetizer spicy according to your tastes, you will need about 4-5 (or more) cloves of garlic for each little one. Chop them and stuff the vegetables taken out from under the press. Then place them in a saucepan, fill with brine, and put pressure on them.

The filling in which the spicy eggplant appetizer should be placed is made as follows: dissolve 2 and a half tablespoons of salt in each liter of water. Cut the hot pepper pods into pieces and add to the brine. Soak the blue ones in the pot for 10-12 days. Then they can be cut into circles or tongues and served, sprinkled with fresh herbs and garnished with slices of fresh tomatoes. If you want to preserve these spicy eggplants, the winter appetizer is placed in liter jars and sterilized for 20 minutes. Then roll up, turn upside down, wrap and let cool.

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

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

• onion
• Champignon
• chicken fillet or thighs

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

The most delicious appetizer for the holiday table - eggplant fan

This option is ideal for any holiday. This dish looks very beautiful and turns out incredibly tasty.

Prepare:

• eggplants – 4 pcs;
• tomatoes – 2-3 pcs;
• sweet pepper – 2 pcs (different colors);
• cheese – 100-150 gr;
• greenery;
• mayonnaise;
• salt, pepper - to taste;
• vegetable oil.

It is best to take eggplants for this appetizer that are small and approximately the same size. I cooked them without preliminary preparation and did not feel any strong bitterness. Clean fruits need to be cut into 4 parts and opened a little to get a fan like in the photo. Do not cut off the tails.

At this stage, you can salt them a little and leave them for 10 minutes, and then squeeze them slightly to remove the bitterness. Or you can start cooking right away. Place the eggplant fans in a suitable form, greasing it with a small amount of vegetable oil. I used 2 forms.

Wash the rest of the vegetables. Cut the tomatoes into not too thin slices.

We cut out the stalk of the peppers and remove the seeds, then also cut them into circles, which turn out to be beautifully shaped.

Pepper the eggplants to taste and coat with mayonnaise.

Place tomato slices on top.

There are circles of sweet pepper on them. Salt to taste.

Place in an oven preheated to 200 degrees for 20 minutes. At this time, grate the cheese on a coarse grater.

Let's cut the greens if you have fresh ones. I had it frozen. After the time has passed, we take out our appetizer, sprinkle with cheese and herbs.

Place in the oven for another 7-10 minutes. You are guided by your own, perhaps your cooking time and temperature will differ from that specified in the recipe. Remove and serve immediately hot.

I have no doubt that your guests will be delighted with this dish.

Eggplant appetizer in the oven - aromatic recipe 2021 with photo

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

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

Beautiful and tasty!

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

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

Ingredients:

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

Cooking method:

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

Georgian-style eggplants with nuts are ready!

Stuffed eggplant rolls with nuts and cilantro

Incredibly beautiful and also wonderful, that’s the motto of this recipe. Agree, the rolls made from blue ones, and even with the royal nut filling, will amaze and hook anyone. Probably also because it is useful.

I also like this option because you need very few products, the main thing is not to forget about the most basic things.

We will need:

Stages:

1. Chop the walnut carefully and not very finely, because then the electrical appliance will crush it to crumbs. This is the main ingredient for the filling.

2. Chop the onion very finely into cubes. Pour vegetable oil into a frying pan and fry it until soft and golden brown. Red onions work best here as they are more bitter than regular white onions. Remove from stove. Transfer it to the bowl in which you will make the filling.

3. Chop the cilantro with a knife, then add the nuts. Press the peeled garlic cloves through a garlic press. And plus a teaspoon of hops-suneli, as well as a quarter of a teaspoon of vinegar.

4. Add salt and use a blender to grind the filling until smooth.

Interesting! Restaurants also add mayonnaise to get an even more delicate texture.

5. Cut the eggplants into thin slices in the form of strips. Salt them so that all excess bitterness comes out. Transfer them from the cutting board to a plate. After 30 minutes, you will see liquid, drain it. And start frying in a frying pan with oil on both sides until golden brown.

6. Once the vegetables are ready, transfer them to a plate. Be sure to place paper napkins to drain off any excess grease.

7. Now take each strip and distribute the filling over the surface, that is, stuff it, and then roll it into a roll.

It looks quite tempting and attractive. Top with whole nuts and parsley.

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

Ingredients:

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

Number of servings: 2

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

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

Bon appetit!

With garlic

Most blueberry-based snacks are fried, especially when it comes to rolls, for which such heat treatment is required. For those who are afraid of making a dish that is too fatty, the frying stage can be replaced by baking - you only need to keep them in the oven for 15-20 minutes. If you are unclear on how to wrap, refer to the photos attached to the recipe.

Ingredients:

• large eggplants – 2 pcs.;
• soft cheese – 30 g;
• hard cheese – 30 g;
• garlic cloves – 3 pcs.;
• a bunch of greenery;
• egg higher cat.;
• salt pepper;
• oil for frying.

Cooking method:

1. Cut the blue ones lengthwise into thin flexible plates. Make sure that they are not translucent, otherwise they will tear when stuffing.
2. Grease each plate with oil and fry in batches in a hot, dry frying pan until golden brown.
3. At the end of frying, stack the eggplant plates on top of each other, cover with a lid, and let stand on the switched off burner for 7-10 minutes.
4. Grate both types of cheese, boil a soft-boiled egg and chop it too. Pepper, mix with torn herbs and garlic pressed through a press.
5. Place the filling on the very edge of the eggplant plate. Roll it up and pin it with a toothpick. Serve after cooling.

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

A simple and great appetizer for the table:

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

We eat it either hot or as a cold appetizer!

Eggplants with walnuts - fresh recipe step by step with photos

Ingredients:

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

Preparation:

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

Eggplant salad for the winter without sterilization - a finger-licking recipe

Well, now another masterpiece to be made for winter storage. This is a delicious snack for any occasion. All ingredients are calculated for the volume of a half-liter jar. That is, such a calculation of products is presented here so that you can do it for testing. If you want, multiply by two or three and then create more blanks.

I suggest making this salad without anything unnecessary, that is, without other vegetables, we’ll take only garlic and bell peppers, spices, and we’ll use vinegar for the marinade.

We will need:

• eggplants – 500 g
• bell pepper - 1 pc.
• hot pepper - half a pod
• garlic head - 3-4 cloves
• salt and sugar 1 tbsp each
• vinegar 9% – 40 ml
• vegetable oil - 2 tbsp

Stages:

1. As usual, cut the eggplants into pieces with a knife, add salt and wait until they release their juice. Pour it out. Fry them in a frying pan with vegetable oil until golden brown, then place on paper towels to drain all the fat.

2. Grind the hot and bell peppers into plastic pieces, peel the garlic. If you are a gourmet of what is hotter and more vigorous, then do not remove the grains from the hot pepper.

3. Now, using a meat grinder or blender, grind the pepper and garlic to make a porridge-like mixture. Then pour in 9 percent vinegar, do not confuse it with essence.

4. Stir and add salt and sugar. Oh, what an aroma, and the taste of this sauce is just perfect. The yum is real. Now boil this mixture on the stove and simmer for 3-4 minutes.

5. Add fried eggplants to this beauty and simmer for only 10 minutes. And then taste for health.

6. Alternatively, place the food in clean jars and close them with self-screwing lids. Wait until it cools completely, then put it in the cellar or leave it at home for storage. A good recipe that will definitely please you and your family!

Eggplant appetizer for New Year 2021 recipe with photo

Ingredients:

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

Cooking method:

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

Bon appetit!

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

Ingredients:

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

Preparation:

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

Eggplant appetizer for the holiday table recipes with photos 2021

Ingredients:

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

Preparation:

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

We wish you a good mood!

Stuffed eggplant - an inexpensive and tasty recipe with photos

For this recipe we will need:

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

Preparation:

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

They look very beautiful and delicious!

Eggplant appetizer with tomatoes and garlic.

Let's prepare our products.

Cut the eggplants and tomatoes into thin slices. Rub the eggplants with salt on both sides and place them on a plate. Let's leave them for 15 - 20 minutes so that the excess juice drains and the bitterness goes away. Chop the dill and squeeze out a few cloves of garlic using a garlic press. Beat the egg and add a little salt there.

All ingredients are ready

We put the frying pan on the stove, pour in vegetable oil and now we will fry the eggplants.

After frying, I recommend placing the eggplants on a plate with a paper towel. The little blue ones absorb a lot of oil, and the excess fat will go into the napkin.

Dip the eggplants on both sides in the egg and place on a hot frying pan.

Fry the eggplants until beautifully golden brown.

Now we will form our towers. Place a piece of tomato on a piece of eggplant and cover it with eggplant on top, repeating the same sequence again.

The height of the turret is determined by what is convenient for you. At the end, sprinkle the dish with dill.

Our appetizer is ready.

This dish can even be called dietary, because we did not use any sauces, which usually contain mayonnaise. The snack is light and very tasty.

New Year's eggplant appetizer "Peacock Tail" fresh recipe 2021

Ingredients:

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

Preparation:

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

Eggplant appetizer "Peacock tail".

The “Peacock Tail” appetizer is very original; it can be eaten as an independent dish or as a side dish. This appetizer is perfect even for a holiday table.

If the eggplants are not large, but medium-sized, I recommend cutting them diagonally to increase their size. We cut them about 1 cm thick so that they are not too thin and put them in salted water for about 15 minutes.

To prepare the sauce, we need a pack of mayonnaise and 2 cloves of garlic. We chop the garlic finely, or you can grate it or squeeze it out using a garlic press. Add half a teaspoon of ground black pepper and grate the Russian cheese on a fine grater. It turned out to be the same volume as mayonnaise. Place the cheese on the same plate.

We cut the dill and add it to our sauce. In fact, you can make your own sauce, whatever you like, if you are confused by mayonnaise, then replace it with low-fat yogurt.

While we were preparing the sauce, the eggplants had already been in the water for quite some time. We wash them thoroughly and squeeze them out of the water. Now you can start frying. Before putting the eggplants in the pan, salt them. Fry the vegetables on both sides until cooked.

While our eggplants are fried, we quickly make preparations.

Cut the tomatoes into slices. For this dish, it is better to use medium-sized tomatoes rather than large ones.

Cucumbers, like eggplants, are cut diagonally to give them an oval shape, the same as that of an eggplant.

Cut the olives in half.

In order for our dish to look beautiful, it is better to place it on an oval-shaped plate.

Let's start laying out our dish. First, place larger eggplants on a plate.

Coat them with sauce.

Then add the tomatoes

Then cucumbers and put olives on top.

Then we continue to lay the next level and so on.

The finished dish can be decorated with herbs, dill or parsley.

Meatless eggplant appetizer - fresh, delicious recipe 2021

You will need:

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

Preparation:

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