Fried eggplants with garlic: recipes with different additives

A fragrant and spicy appetizer - fried eggplants with garlic. You can diversify it with tomatoes, herbs, make it spicy in Chinese style, and fry it in batter. There are many options! Choose and try.

The magnificent combination of colors, tastes and smells in this snack will not leave anyone indifferent and will satisfy any gourmet! Use these little secrets and you will get wonderful results. Your loved ones will definitely appreciate the dish and call you an unrivaled cook.

To prepare we will need:

• eggplants – 2 pcs.;
• tomatoes – 3 pcs.;
• dill - a bunch;
• garlic – 5-6 cloves;
• vinegar - 1 tbsp. l.;
• water – 200 ml;
• vegetable oil - for frying.

Preparation procedure:

1. First we make the sauce: to do this, finely chop the dill and put it in a deep plate. Squeeze the garlic into it and pour vinegar and water.
2. Cut the tomatoes into thin slices, cut the eggplants on the bias, into 0.5 cm slices.
3. Heat up the frying pan. Cover the bottom with a small amount of vegetable oil. Place eggplants in one layer. Fry. When one side is browned, pour more oil on top, turn over and fry on the other side, also pouring oil to form a beautiful crust. It is important not to overfill the oil so that the dish does not turn out too greasy.
4. Arrange the fried slices on a plate in one layer. Sprinkle salt on top.
5. Place a tomato slice on each slice. Pour dill-garlic sauce over everything. Then lay out the remaining ingredients in layers in the same order: eggplant, salt, tomatoes, sauce.

The resulting juice from the tomato should not be poured out. You can pour it on top of the finished dish for juiciness and taste.

Bon appetit!

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;
• vegetable oil - 3 tablespoons;
• ground coriander - to taste;
• ground black pepper - to taste;
• salt - to taste.

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

Tips for frying eggplant

Eggplant dishes , as a rule, are unbeatable in taste, but require beautiful presentation. 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 that have almost no brown seeds are better suited. If you fry eggplants in rings, then you need to choose vegetables of approximately the same size so that the ring fits 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.

Fried eggplants with onions and mayonnaise

Ingredients:

• eggplants - 1 kilogram;
• garlic - 7-8 cloves;
• green onion - 150 grams;
• vegetable oil - 1 cup;
• basil - 1 teaspoon;
• cilantro - 1 teaspoon;
• dill greens - 1 teaspoon;
• parsley - 1 teaspoon;
• salt - 1 pinch.

Number of servings: 3-4

Preparation procedure:

1. Wash the eggplants and cut them into long longitudinal slices - that is, we cut the whole eggplant not across, but lengthwise.
2. Finely chop the greens, add crushed garlic to it.
3. Wash the eggplants thoroughly again and dry with a towel. Eggplants must be completely dry before frying.
4. Fry the eggplants in vegetable oil on both sides. Fry for a minute or two on each side.
5. Now the main thing is to take the fried eggplants, put a little garlic and herbs filling on the edge and wrap them in a roll - as shown in the photo.
6. You should end up with these cute rolls. It is better to serve fried eggplants with garlic cold, as an appetizer.

Snack "Cobra"

This dish received such a promising name for a reason. “Cobra” is a fairly spicy dish, which is perfect for those who like to have a snack with a “sparkle.”

Ingredients:

• Eggplants - 3 kg.
• Hot pepper - 100 gr.
• Garlic - 100 gr.
• Bell pepper - 1 pc.
• Chilled drinking water – 500 g.
• Salt - to taste
• Sugar - 1 tsp.
• Vegetable oil - for frying
• Vinegar 70% - 2 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into medium-thick slices. Then they should be salted to taste, mixed thoroughly and left for several hours so that they release juice and become salted.

To ensure that the eggplants are evenly salted, they should be stirred periodically.

While the eggplants are steeping, peel and wash the garlic. Wash the bell and hot peppers and remove the stems. Bulgarian is also cleared of seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants release their juice and are sufficiently salted, they should be fried in vegetable oil in a frying pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.

Fried eggplant rolls with garlic and tomatoes

The recipe for this original snack will appeal to lovers of simple, quick and tasty dishes. Portioned fried eggplant rolls with aromatic garlic sauce and juicy tomatoes are not a shame to serve even on a holiday table. And preparing them is so easy, simple and quick!

During the season, you want to diversify your daily diet as much as possible with all kinds of vegetable dishes. Eggplants are a wonderful base and endless scope for culinary imagination. These eggplant rolls can be made almost every day and you won’t get bored with them. What if we add some new components? Don't be afraid to experiment in the kitchen!

We will need:

• eggplant - 500 gr;
• tomato - 300 gr;
• garlic - 2 cloves;
• mayonnaise - 2 tbsp;
• vegetable oil - 70 ml;
• table salt - 0.5 tsp.

The recipe for this cold appetizer includes the following ingredients: eggplant, tomatoes, fresh garlic, mayonnaise (I use homemade Provencal), refined vegetable oil (I always fry it with sunflower oil) and salt. You have the right to change the amount of garlic to taste or exclude it altogether for those who do not like this product.

1. Wash the eggplants (I have 3 medium-sized ones) 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 the strips curl well later.
2. Place the eggplants in a bowl, add 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 - as I mentioned above. For now you can do other things.
3. Before frying, salted eggplant strips should be blotted with kitchen towels or paper napkins. We won't bread them.
4. Pour vegetable oil into the frying pan and heat it well. Add the first batch of eggplants and fry on both sides until golden brown over medium heat. Thanks to the fact that we dried the strips, the hot oil will not splash.
5. Place the fried eggplant strips on napkins to remove excess fat. Fry the rest of the vegetables in the same way. Then let all the eggplants cool completely.
6. In the meantime, make the sauce - just mix mayonnaise with chopped garlic.
7. We will also prepare the filling - wash the tomatoes, dry them and cut them into 4-8 pieces (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.
8. Now it's time to assemble our delicious snack. Lubricate the eggplant strips with a thin layer of mayonnaise and garlic. You don't need much, believe me.
9. Place a slice of tomato on one edge. Well, let’s roll it all up.

So let’s roll up all the rolls, and you can immediately serve this aromatic and incredibly tasty snack.

Bon appetit!

How to fry eggplants in a pan for rolls

One of the most popular eggplant dishes is eggplant rolls.
This dish can already be considered international. Many nations declare it part of their national cuisine, since they prepare eggplant rolls in India, Georgia, Ukraine, Bulgaria, and even France. There are no special features in preparing eggplant for rolls. The only difference is the cutting method. For this dish, vegetables must be cut lengthwise into thin slices. The optimal thickness is considered to be 7-10 mm, but if it turns out to be a little thicker, then it’s okay.

Then everything is simple: fry the eggplants in hot oil on both sides in a heated frying pan. Cooking time: 3-4 minutes on each side over medium heat. Prepared vegetables must be placed in a colander to drain the oil. After this, you can start spinning the rolls.

A wide variety of mixtures can be used as filling. However, the classic is considered a “paste” made from grated processed cheese, boiled egg, crushed garlic, chopped herbs and mayonnaise. The mixture should be applied in a thin layer to the toasted eggplant plate, place a small piece of tomato on the edge and roll it into a roll.

Eggplant baked in the oven with tomatoes and cheese

If you don't like eggplant, then you've never tried this dish. With the most affordable and healthy ingredients available, it is prepared very quickly and turns out very tasty. Baking in the oven makes it an excellent lunch option for people on a healthy diet.

Required ingredients:

• 3 medium and smooth eggplants;
• 3 medium tomatoes;
• 3 cloves of garlic;
• 200 grams of Dutch cheese;
• salt and pepper to taste (optional).

If you are on a diet, you do not need to add salt and pepper. The melted cheese will add a little saltiness.

1. Rinse the vegetables. Cut the eggplants into slices, after cutting off the stem. To get rid of the bitter taste, place the circles in a deep bowl and sprinkle with salt. After half an hour, drain the liquid and, if you are going to cook without salt, rinse them with water.
2. Cut the tomatoes into slices as well as the eggplants.
3. Grate the cheese using the fine attachment of a grater. Chop some of the garlic or press it through a press. Prepare a baking dish. This can be a wide frying pan or baking sheet. Grease a little with oil and arrange the circles. Spread a little garlic on each of them.
4. Tomatoes will cover this composition. If desired, you can add salt and season. It is better if the diameter of the eggplant and tomato are the same, or at least approximately the same.
5. Use grated cheese to make savory fluffy caps for each serving. Preheat the oven to 180 degrees and place a baking sheet there for 30-40 minutes. The dish is prepared quickly, the main thing is to make sure that the cheese does not burn. Otherwise, instead of a stretchy cheese layer, you will get a hard crust.

Within a few minutes, this unique smell of garlic, eggplant and hot cheese will spread throughout the apartment. After half an hour, you can take out the dish and serve it immediately.

Bon appetit!

Georgian eggplant with nuts and garlic

We borrowed this dish from Georgian chefs. It immediately fell in love and took root in our country. The combination of eggplant, garlic and nuts is surprisingly harmonious. The delicacy is good both hot and chilled. And the availability of ingredients and ease of preparation encourages those who have once tried these eggplants to cook them again and again.

We will consider a version of this combination in the form of rolls. It's very tasty and convenient.

Ingredients:

• 0.5 kilograms of eggplants;
• 200 grams of walnuts;
• a small bunch of fresh cilantro;
• 4 cloves of peeled garlic;
• 2 teaspoons hops-suneli;
• 1 teaspoon dry chopped cilantro;
• 150 grams of mayonnaise;
• 3 tablespoons of wine vinegar.

Preparation procedure:

1. Wash the eggplants, cut off the tail and cut into strips lengthwise, no more than 3-5 millimeters wide, rub with salt and leave for half an hour until the liquid releases. It will drive away the bitterness.
2. Dry the strips and fry on both sides until golden brown in oil. After this they will become soft and will easily roll up. The main thing is not to tear them while transferring and wrapping. Place the finished layers on a paper towel to drain excess oil. Meanwhile, start preparing the filling.
3. Pass the walnuts through a meat grinder or grind in a blender. Add to them all the prepared seasonings, chopped cilantro, garlic passed through a press or fine grater. Sprinkle some black pepper.
4. Now it’s time to go into the mass of wine vinegar and mayonnaise. Mix everything thoroughly. You should get a paste-like consistency. The nut butter tastes delicious and aromatic.
5. Apply the paste to the fried layers of eggplant about half the length.
6. Roll the strip into a roll and arrange them beautifully on a tray. You can decorate it to suit every taste. In this case, we used pomegranate seeds.

Savory Georgian rolls are ready. It turned out very beautiful. And the taste is simply indescribable. Try it and see! Bon appetit!

Korean eggplant with fresh chili

Maangchi YouTube channel

Ingredients

• 3–4 eggplants;
• several green onions along with the white part;
• 5 cloves of garlic;
• 1 red hot chili pepper;
• ¼ bunch of cilantro;
• 1 tablespoon sesame oil;
• 2 tablespoons soy sauce;
• 1 tablespoon fish sauce (can be replaced with 2 tablespoons soy sauce);
• 1 tablespoon sesame seeds.

Preparation

Cut the eggplants into large pieces. Steam them covered for 10 minutes.

Finely chop the onion, garlic, chili and cilantro. Add sesame oil, soy sauce, fish sauce, sesame seeds and stir.

While the eggplants are still warm, tear them lengthwise into strips. Add to dressing and stir. If desired, you can leave the vegetables to marinate a little.

Experiment