Eggplant appetizer with tomatoes and garlic – mix of flavors: recipe with photos and videos

Home Appetizers

Eggplant appetizer with tomatoes and garlic is a multifaceted dish. It will be equally tasty and aromatic both hot and cold. Young ones are suitable for its preparation - the most tender, healthy, tasty oblong, blue-black fruits, which have few seeds.

When choosing eggplants suitable for a snack, remember that you don’t need to take eggplants that are too large or overripe, otherwise you risk getting solanine poisoning and a number of unpleasant consequences.

Most eggplant appetizers can and should be prepared for the holiday table, because they look impressive, are incredibly tasty, and besides, they are convenient to prepare in advance - the taste of the appetizer only improves.

How to prepare an appetizer of eggplant with tomatoes and garlic - 15 varieties

Appetizer of eggplant with tomatoes and garlic – “Imam Bayaldy”
Appetizer of eggplant with tomatoes and garlic - “Peacock Tail”
Eggplant appetizer with tomatoes and garlic, feta cheese and vegetable salad
Appetizer of eggplant with tomatoes and garlic - “Spicy”
Appetizer of eggplant with tomatoes and garlic – “Greek style”
Appetizer of eggplant with tomatoes and garlic - “Roses”
Appetizer of eggplant with tomatoes and garlic - “Eggplant rolls in egg with tomatoes”
Eggplant appetizer with tomatoes and garlic - hot eggplants in the oven “Turkish style”
Appetizer of eggplant with tomatoes and garlic - “Korean style”
Appetizer of eggplant with tomatoes and garlic - “Simple”
Eggplant appetizer with tomatoes and garlic - “Lazio”
Appetizer of eggplant with tomatoes and garlic - “Rolls with cheese filling”
Appetizer of eggplant with tomatoes and garlic – “Turrets”
Eggplant appetizer with tomatoes and garlic - baked eggplant
Appetizer of eggplant with tomatoes and garlic – “Boats with fish”

Stuffed with tomatoes, baked with a fan

To prepare this eggplant treat, you will need no more than an hour of time, a minimum of ingredients and spending money, and at the same time you will get a complete lunch or dinner for the whole family. All you need to do is prepare the food, lay it out beautifully and send it to bake.

We take:

4 medium sized eggplants.
4 tomatoes.
200 grams of cheese (you can use hard or processed cheese).
5 cloves of garlic.
Spices and salt to taste.
3-4 spoons of mayonnaise.

What is required of you:

1. Wash the vegetables, cut the “little blue” ones lengthwise into slices 0.5-0.7 cm thick, without cutting each strip to the end. Thus, we get a kind of fan. Now sprinkle each strip with salt and put it in the refrigerator for forty minutes. We take it out, wash it, wipe it with paper.

2. Cut the tomatoes into circles, chop the garlic, mix with mayonnaise, cut the cheese into long rectangles.

3. Place the prepared fans on a baking sheet and distribute the tomatoes and cheese between each slice.

4. Soak the food on top and a little inside with mayonnaise, and bake for an hour at 180 degrees.

As soon as the eggplants in the oven with tomatoes are ready, place them on a plate, decorate to your taste, for example, with herbs, olives, you can place the appetizer on fresh lettuce leaves, etc. Everything is ready, you can start eating.

Appetizer of eggplant with tomatoes and garlic – “Imam Bayaldy”

A delicious snack came to us from the cuisine of Turkey. It will be the best addition to absolutely any side dish, because the appetizer is delicious in any form.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 2 pcs.
Garlic (peeled) - 3 cloves
Sweet pepper (different colors) - 2 pcs.
Onion (peeled) - 1 pc.
Olive oil - 3 tbsp. spoons
Tomato sauce - 1 tbsp. spoons
Sugar - 1 tbsp. spoons
Sesame
Salt pepper.

Preparation:

Rinse the selected fruits thoroughly.
Cut the “blue ones” into circles.
Pour salted water over the sliced eggplants.
Cut the pepper into cubes.
Chop the onion into thin half rings.
Grind the garlic thoroughly.
Fry vegetables over medium heat for 7 minutes.
Remove the skin from the tomatoes.
Chop tomatoes into cubes
Transfer the tomatoes to the frying pan.
Add sugar, tomato sauce, pepper and salt to vegetables.
Continue frying the vegetables together for another 5 minutes.
Remove the eggplants from the salted water.
Dry with a towel.
Place the “blue ones” on a baking sheet.
Place vegetable filling on each circle.
Bake the snack in the oven for 30 minutes at 180 degrees.
Sprinkle the finished snack with sesame seeds.

Stewed eggplants with mushrooms in sour cream sauce

This is a very healthy and aromatic dish in good standing with many housewives. It is easy to prepare, quick, and most importantly, eaten with great pleasure.

Required Products:

Little blue ones – 350 g.
Thick sour cream – 60 ml.
A few sprigs of parsley.
Onions – 200 g.
Champignons – 350 g.
Garlic – 4 cloves.
Refined sunflower oil - for frying.
Salt, ground black pepper and favorite seasonings - to taste.

Peel the onion and chop into small cubes. Finely chop the peeled garlic with a knife or pass through a press (this is not important).

Peel the mushrooms and cut them into slices. Wash the little blue ones, remove unnecessary fragments, cut them into cubes, slices, as you like.

Place a frying pan on the stove, pour a little oil, put the onion in it and sauté. Once it softens, you can add chopped garlic. After a minute, add the mushrooms. Add salt to it all, mix, cover and simmer over low heat for fifteen minutes.

After this time, you can add the eggplants, stir, cover again and cook for the same amount of time. If the mass is too dry, you can add 100 g of water.

Dilute sour cream with water to form a liquid mixture. Pour it into the pan, season the dish with pepper (optional), cover and cook for another 5 minutes. Before removing the eggplants from the stove, sprinkle them with parsley.

Appetizer of eggplant with tomatoes and garlic - “Peacock Tail”

The eggplant appetizer “Peacock Tail” looks very impressive. And the aroma, that wonderful aroma of baked eggplant with garlic! No wonder this original snack is served in many restaurants and cafes in the Caucasus.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 2 pcs.
Garlic (peeled) - 1 clove
Hard cheese - 150 gr.
Cilantro - 1 bunch
Sunflower oil - 3 tbsp. spoons
Salt.

Preparation:

Rinse the selected fruits thoroughly.
Cut the eggplants along the fruit, not reaching 2 cm from the tail of the eggplant.
The size of the lobules is 1 centimeter.
Salt the vegetable and leave for half an hour to allow the juice to flow out.
Rinse the eggplant again to remove salt and let it dry. The fruit must be completely dry!
Squeeze the garlic into a glass bowl and pour in olive oil. Mix thoroughly and add a little salt.
Cut the cheese into slices.
Cut the tomatoes into rings.
Place the eggplant on a baking sheet, spread out the slices and shape them into a fan. Add a little salt
Coat each petal with garlic sauce.
Place the cheese and tomatoes on the eggplant so that the dish resembles a fan in shape.
Place the appetizer in the oven preheated to 200 degrees for 45 minutes.
Serve the dish after decorating it with herbs.

Cooking “blue” ones with three types of cheese and tomatoes in the oven

Eggplants baked in the oven according to this recipe resemble lasagna in appearance. At the same time, the taste of the dish is unusually pleasant, delicate, original, incomparable.

Ingredients:

“Blue” – 3 pcs.
Onion – 1 medium sized head.
Garlic – 4 cloves.
Spices: ground black pepper, dried oregano, salt (all to your own taste).
A bunch of parsley.
Vegetable oil – 2 tablespoons.
Tomato paste – 600 ml.
Egg – 1 pc.
Ricotta – 450 gr.
Parmesan – 50-60 gr.
Mozzarella – 400 gr.

Step by Step Actions

1. Cut off the ends of the washed “blue” ones and chop the product lengthwise into thin slices. The thickness of one strip should be no more than 1 centimeter.

2. Place the vegetables on the grill, add salt, leave for a while, then turn over, salt the other side and wait a little longer.

3. Blot the slices with paper to remove excess juice.

4. Pour oil into a frying pan, put it on fire, fry finely chopped onion and chopped garlic in it. At the end, add salt, add spices, tomato paste, stir, cover with a lid for 5 minutes.

5. Wash the parsley and chop it finely; it will be needed to decorate our lasagna.

6. Grate the cheeses, sprinkle a little of each of them, mix, leave. Mix the remaining Parmesan with the egg.

7. Line a baking dish with foil; you can coat it with a little oil.

8. Place a little prepared pasta sauce on the bottom, followed by a layer of eggplant strips. Following the slices, spread a layer of mozzarella and ricotta cheeses, cover with another portion of slices. The whole mixture of Parmesan and egg goes on top and slices again.

9. Soak the top well with tomato sauce, sprinkle with the remaining cheeses, and send to cook in a cabinet preheated to 200 degrees. “Sinenkie” with garlic and cheese are cooked in the oven for 35-40 minutes.

10. While it is still hot, sprinkle the finished lasagna with the reserved portion of mozzarella and ricotta and spread the chopped parsley on top. Everything is ready, let the dish cool a little, cut into portions and serve to guests or loved ones in the household.

Eggplant appetizer with tomatoes and garlic, feta cheese and vegetable salad

An easy-to-prepare and delicious appetizer made from blueberries with Feta cheese and vegetable salad. This beautiful and bright appetizer will delight your family and complement any side dish with its juicy taste.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 1 pc.
Garlic (peeled) - 2 cloves
Feta cheese - 70 gr.
Parsley - 0.5 bunch
Olives - 4-5 pcs.
Sour cream - 2 tbsp. spoons
Cucumber - 1 pc.
Bell pepper - 1 pc.
Onion (peeled) - 1 pc.
Salt, pepper - to taste
Sunflower oil – 50 ml.

Preparation:

Wash the selected eggplant fruits and cut into slices 0.5 cm thick.
Pour salted water over the sliced eggplant.
Prepare vegetable salad:
Chop the tomatoes.
Slice the cucumbers.
Slice the bell pepper.
Chop the onion.
Mix vegetables.
Salt and pepper the vegetable mixture.
Finely chop the parsley.
Simply chop the garlic finely with a knife.
Mash the Feta cheese with a fork.
Add sour cream, parsley and garlic.
Mix the mass.
Remove the eggplants from the salted water.
Fry the eggplants until golden brown.
Coat the eggplants with the cheese mixture.
Place vegetable salad on top.
Garnish with herbs and pieces of olives.

Video recipe for fried eggplants for the winter

I suggest you look at the method that was found on the Internet. It tells in detail and shows how to make a blank. I've never done this before, but now I want to try. After all, in winter this vegetable is very expensive, and from the garden it does not last long. This recipe will help you enjoy delicious food not only in the summer, but at any time of the year.

Try cooking eggplants according to the recipes we have described for you. They are simple and delicious. You can also share them with your friends and acquaintances. I'm sure they will be happy to cook something new. And we say goodbye to you, see you again!

Appetizer of eggplant with tomatoes and garlic - “Spicy”

A very tasty, spicy, spicy appetizer made from eggplant, tomatoes, peppers and garlic. A seasonal dish from it will give you a sea of aroma and taste, as well as a significant portion of vitamins. Try this eggplant appetizer recipe.

Ingredients:

Eggplants 1 kg.
Tomato 3 pcs.
Garlic (peeled) - 100 gr.
Bell pepper 2 pcs.
Hot pepper 1 pc.
Dill 1 bunch
Vinegar 1/4 cup
Water 1 liter
Sunflower oil 50 ml.
Salt 3 tbsp. spoons.

Preparation:

Wash the vegetables.

Cut the eggplants into large pieces.

Add salt and vinegar to boiling water.

Place eggplants in boiling water and reduce heat. Cook for 5-10 minutes.

Peel the bell pepper and cut into rings.

Cut the hot pepper into small strips.

Cut the tomatoes into rings.

Grate the garlic on a fine grater or pass through a press.

Sort out the dill and chop with a knife.

Place vegetables in layers in a large bowl:

Bulgarian pepper:
Eggplant;
Tomatoes;
Hot peppers;
Dill;
Garlic;
Sunflower oil 1 tablespoon.

Lay out all the prepared vegetables alternating layers.

Place under pressure indoors for 10 hours.

Keep refrigerated.

How to quickly and tasty stew eggplants in a frying pan

Here is another very good recipe for stewed eggplants with onions in sour cream. The dish tastes simply divine. After watching the video, you will learn all the details of its preparation. The author explains the whole process very clearly.

Ingredients:

Eggplants - 4-5 pcs.
Onions - 2 pcs.
Garlic - 3-4 cloves
Sour cream - 5 tablespoons
Vegetable oil for frying
Salt, pepper - to taste
Greens - for serving

That's all for today. I hope that the proposed recipes will interest you and find a response in your hearts. Snacks and dishes prepared using them turn out very tasty, and you will spend a minimum of time.

Enjoy your meal! Bye!

Appetizer of eggplant with tomatoes and garlic – “Greek style”

In Greece, this appetizer is most often served separately. But it can successfully replace a side dish for the main dishes.

Ingredients:

Eggplants - 300 gr.
Tomatoes - 200 gr.
Garlic (peeled) - 2 cloves
Oregano - 10 gr.
Basil - 10 gr.
Thyme - 10 gr.
Olive oil - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Parsley - 10 gr.
Salt

Preparation:

Rinse the selected fruits thoroughly.
Cut the eggplants into slices 0.5 cm thick.
Pour salted water over the sliced eggplant.
Prepare tomato sauce:
Chop the tomatoes.
Finely chop the parsley.
Simply chop the garlic finely with a knife.
Place vegetables in a frying pan, add spices and salt.
Simmer over low heat until the sauce is completely cooked.
Remove the eggplants from the salted water.
Dry with a paper towel.
Roll each circle in flour.
Fry the eggplants until golden brown.
Place the “blue” circles on a dish in one layer.
Drizzle them with tomato sauce.

Appetizer of eggplant with tomatoes and garlic - “Roses”

Another option for eggplant appetizers for the holiday table. The spectacular presentation of the dish, the combination of the spicy taste of vegetables and the soft creamy taste of cheese will surprise the most capricious and spoiled guests.

Ingredients:

Eggplants - 2 pcs.
Tomatoes - 6 pcs.
Garlic (peeled) - 2 cloves
Philadelphia cheese - 100 gr.
Greens - 50 gr.
Olive oil - 50 ml.

Preparation:

Prepare the cheese:
Sort the greens and finely chop with a knife.
Squeeze the garlic through a press.
Mix cheese, herbs and garlic until smooth.
Prepare the eggplants:
Cut the eggplant in half.
Cut each half into slices about 0.5 cm.
Salt and fry the eggplant slices on both sides until cooked.
Place on a napkin and let excess fat drain off.
Prepare tomatoes:
Cut off the top of the fruit.
Using a spoon, scoop out the tomato pulp.
Cut the top of the tomato into thin slices.
Assemble the ingredients into the finished dish:
Place 1 teaspoon of cheese with herbs and garlic into the tomatoes.
Place 6 eggplant slices overlapping on a flat surface.
Place tomato slices on top of the eggplants.
Brush vegetables with cheese.
Carefully roll up the arranged vegetables and give them the shape of a flower.
Insert the resulting “rose” into the tomato.
If desired, decorate the dish with herbs.

Appetizer of eggplant with tomatoes and garlic - “Eggplant rolls in egg with tomatoes”

A simple recipe for eggplant and egg appetizers. It’s easy to prepare, the ingredients for the dish are very simple, and the result will appeal to all lovers of “little blue ones.”

Ingredients:

Eggplants – 800 gr.
Dill greens - 100 gr.
Egg – 1 pc.
Sunflower oil - 60 ml.
Salt - to taste.
Tomatoes – 200 gr.
Garlic (peeled) – 3 cloves.

Preparation:

Rinse the selected fruits thoroughly.
Peel the eggplants.
Cut the fruits lengthwise into slices.
Place in salt water for half an hour.
Sort and chop the dill.
Cut the tomatoes into thin slices.
Beat the egg with a fork.
Chop the garlic as finely as possible.
Mix garlic with dill and add salt.
Dry the “blue” ones.
Dip each strip in the egg and fry on both sides until golden brown.
Place a slice of tomato and a teaspoon of dill on the fried eggplant plate.
Roll the eggplant strip into a tight roll.
Cover the finished rolls with cling film and place in the refrigerator.

Video: delicious recipes for eggplant and tomato dishes in a frying pan

Eggplant is a good addition to any dish; it goes well with all vegetables, grains, meat and fish. With it, your food will acquire an unusual taste and pleasant aroma. Even a schoolchild can prepare dishes from eggplant and tomatoes. Watch the video below for quick recipes for a delicious and nutritious breakfast with eggs and eggplant, as well as original spaghetti sauce.

Omelet from Yulia Vysotskaya for breakfast

"Eating at home! With Yulia Vysotskaya." Issue “Omelette with trout”

Eggplant appetizer with tomatoes and garlic - hot eggplants in the oven “Turkish style”

A hot appetizer of eggplant with tomatoes and meat is baked in the oven. During cooking, the aromas and tastes of the ingredients are mixed, creating an incredible bouquet that will not leave the most sophisticated gourmet indifferent.

Ingredients:

Eggplants 6 pcs.
Onion (peeled) 3 pcs.
Tomato 2 pcs.
Garlic (peeled) 2 cloves
Sweet pepper 1 pc.
Parsley 50 gr.
Ground beef 250 gr.
Black pepper
Salt
Tomato paste 20 gr.
Sunflower oil 100 ml.

Preparation:

Prepare the eggplants:
Peel the eggplants.
Make a deep cut along the fruit.
Let the eggplants soak in salted water for 1 hour.
Preheat the oven to 200 degrees.
Place the eggplants on a baking sheet greased with vegetable oil.
Bake the eggplants until done.
Finely chop the onion.
Chop the garlic with a knife.
Fry the onion and garlic until half cooked.
Remove seeds from pepper and finely chop.
Place the peppers in a frying pan and fry with onions and garlic.
Add the minced meat to the pan with the vegetables.
Salt and pepper the ingredients.
Fry until excess liquid evaporates.
Cut the tomatoes into thin slices.
Remove the eggplants from the oven.
“Open” the fruits. Fill the resulting “boats” with fried minced meat.
Place chopped tomatoes on the preparations. Garnish with parsley.
Dilute tomato paste with water.
Pour the tomato water into a baking tray.
Bake the appetizer until done, about 20-30 minutes.

Eggplant stuffed with chicken breast and vegetables

Beautiful and tasty dishes for a healthy diet, you can eat at home, or take this healthy snack to work. Saturates the body with minerals and trace elements, a large amount of protein.

Ingredients:

Chicken fillet – 400g,
Eggplants - 8 pcs.,
Tomatoes - 2 pcs.,
Onions - 1 onion,
Cheese (feta) - 100g,
Garlic - 2 cloves,
Sour cream - 4 tbsp.,
Black pepper (ground), salt - to taste,
Vegetable oil for frying.

Preparation:

Cut the eggplants in half and use a paring knife to carefully remove the flesh, leaving at least 1cm of the sides.

Sprinkle the resulting eggplant boats with salt and leave for 30 minutes.

The cut out eggplant pulp can be used for other dishes, such as vegetable stew.

For the filling, chop the onion. Cut the chicken fillet into small cubes.

Cut the tomatoes and feta cheese into roughly similar cubes.

To fill, mix sour cream with garlic, passed through a garlic press.

Heat a little vegetable oil in a frying pan, add finely chopped onion and chicken fillet to the hot oil. Fry over high heat for 15 minutes, then add salt and pepper to taste.

Add tomatoes to the fried chicken fillet with onions. Stir and fry everything together for another 15 minutes. Remove from heat, add cheese.

Rinse the eggplant halves in cold water to remove any juice. Dry with a napkin and place on a greased baking sheet. Fill the eggplants with filling.

Pour sour cream over the eggplants.

Bake for about 40 minutes in an oven preheated to 180 degrees. Serve ready eggplants stuffed with chicken and vegetables.

Appetizer of eggplant with tomatoes and garlic - “Korean style”

Even those who don’t like eggplant will eat this Korean-style eggplant appetizer without leaving a trace. The appetizer is spicy, aromatic and very tasty! And if you take it into nature...

Ingredients:

Eggplants - 4 pcs.
Tomatoes - 2-3 pcs.
Garlic (peeled) - 4 cloves
Bell pepper - 2 pcs.
Onion (peeled) - 1 pc.
Carrots - 1-2 pcs.
Black pepper - to taste
Ground red pepper - to taste
Ground coriander - 1-2 teaspoons
Apple cider vinegar 9% - 1-2 tbsp. spoons
Sunflower oil - 4 tbsp. spoons
Honey or sugar - 1 teaspoon
Parsley
Sesame to taste
Salt.

Preparation:

Wash the eggplants and cut into strips 2 cm wide.
Salt the workpiece and leave for 30 minutes.
Cut the onion into thin half rings.
Sort the greens, wash and finely chop.
Squeeze the garlic through a press.
Chop the carrots on a special grater for Korean carrots or cut into thin strips.
Cut the pepper into thin strips.
Cut the tomatoes into strips.
Rinse the eggplants in cold water and allow excess moisture to drain.
Fry the eggplants in oil.
Cool the eggplants.
Mix all ingredients. Sprinkle the appetizer with coriander, sesame seeds, and pepper.
Add honey, garlic and herbs.
Mix everything again and season with vinegar. Place Korean-style eggplants in the refrigerator for a day.

Cooking tips

Eggplant, popularly called “blue”, is a popular ingredient in many dishes. They are added to stews, soups, salads, but households will especially enjoy the appetizing, beautifully decorated snacks. In addition, eggplants with tomatoes are perfect for decorating a holiday table. The relative low cost of this product in the summer makes this dish accessible to everyone. Some tips on how to best prepare the appetizer:

Before cooking, leave the eggplants in clean, salted water for fifteen to twenty minutes. The need for this procedure is due to the fact that the vegetable contains a trace element - solanine. If you do not neutralize it in this way, it will add extra bitterness to the dish. You can also rub the product with salt and leave it for an hour to get rid of the bitter taste. This will allow the eggplants to release their juices and become even tastier after cooking in a frying pan.
Use good knives made of stainless steel. This kind of slicing will help preserve the beautiful greenish tint of the ingredients and prevent them from darkening too much.
Choose the right vegetables at the market. Give preference to young eggplants that have a shiny, smooth surface, sepals that fit tightly to the surface, and a green, elastic foot. It is important that the blue ones are spotless.
If you want to cook caviar, remove the skin from the eggplants so that the mixture ends up homogeneous. It is better to leave it for frying - this way the final product will hold its shape better and the appetizer will turn out beautiful.
Add spices to taste. You can add salt and pepper to the dish, or fry vegetables in batter to make them crispy.

Appetizer of eggplant with tomatoes and garlic - “Simple”

A very tasty and simple snack recipe. Try it, most likely you will like this dish too!

Ingredients:

Eggplants - 6 pcs.
Tomatoes - 8 pcs.
Garlic (peeled) - 3 heads
Sunflower oil 50 ml.
Salt

Preparation:

Wash the eggplants, remove the stem and cut the fruit crosswise into two halves.
Coarsely chop the garlic.
Transfer the garlic to a bowl and add salt.
Stuff the eggplants with garlic and salt.
Cut the tomatoes into small cubes.
Place the prepared eggplants tightly in a high saucepan.
Place tomatoes on top.
Cover the pan and put the appetizer to simmer on low heat for 20 minutes.
Add salt to taste, sunflower oil.
Cover the pan again and cook for another 20 minutes.
Cool the eggplants and put them in the refrigerator for 24 hours.

Eggplant appetizer with tomatoes and garlic - “Lazio”

The advantage of this hot appetizer from Italy lies in its delicious taste and the absence of “hard-to-find” ingredients outside of Italy on the shopping list for cooking.

Ingredients:

Ciabatta – 4 pieces
Eggplant - 2 pcs.
Tomato - 4 pcs.
Mint - 2 sprigs
Garlic (peeled) – 3 cloves
Olives or olives
Salt and ground black pepper
Wine vinegar (white) - 1 tbsp. spoon
Olive oil - 50 ml.

Preparation:

Rinse the selected fruits thoroughly.

Bake the eggplants in the oven.

Peel the eggplant skins and mash with a fork until smooth.

To clean or not? If you make caviar, stewed eggplants and want the eggplant fruits to turn into puree, peel them. If you grill or bake, it is better to leave the skin on.

Finely chop the mint with a knife.

Finely chop the garlic with a knife.

Mix olive oil, vinegar, mint and 3/4 garlic.

Add salt and pepper to the sauce.

Mix the sauce and eggplant puree.

Season the Ciabatta bread with salt and pepper and bake in the oven until golden.

Cut the tomatoes into cubes.

Rub each piece of ciabatta with garlic, drizzle with olive oil, spread eggplant puree, and top with tomatoes and olives.

Place the dish back in the oven for 2 minutes.

Blue ones in batter with cheese

Batter gives any dish an unforgettable taste, juiciness and piquancy. Eggplant in batter with cheese is an excellent dish with which you can surprise not only your loved ones, but also your guests.

To prepare it you will need:

Eggplants – 2 pcs.
Hard cheese – 120 g.
Eggs – 2 pcs.
Flour – 150 g.
Milk – 120 ml.
Vegetable oil – for frying vegetables.
Salt, ground red pepper - to taste.

Wash the blue ones, remove the skin, trim the tails. Cut the workpieces into transverse slices 1 cm thick, sprinkle generously with salt and leave for half an hour. During this time they will give up all the juice and bitterness. After which the blue ones need to be squeezed out.

The next step is preparing the batter. Each housewife has her own batter recipe. But for eggplants, this particular method of preparation is best suited.

So, first you need to grate the cheese on a coarse grater. Divide the grated mass into three parts. For the batter we will need a third of the product.

In a separate bowl, beat the eggs, beat until foamy, pour in the milk, then add the flour in several additions. At the same time, the egg mass must be stirred so that lumps do not form. At the end add grated cheese. Season the batter with pepper and salt to your taste.

Dip the eggplant pieces completely into the prepared sauce and fry them in vegetable oil on both sides until golden brown. Transfer the appetizer to a flat plate and sprinkle with the remaining cheese.

Appetizer of eggplant with tomatoes and garlic - “Rolls with cheese filling”

Eggplant rolls with cheese are quick to prepare, very tasty and look amazing.

Ingredients:

Eggplants - 3 pcs.
Sunflower oil - 50 ml.
Tomato - 2 pcs.
For filling:
Hard cheese - 150 gr.
Mayonnaise - 100 gr.
Garlic (peeled) - 2 cloves

Preparation:

Rinse the selected fruits thoroughly.

Slice the eggplants into thin longitudinal layers.

Fry the eggplant slices in sunflower oil.

If you don’t want the eggplants to absorb a lot of fat when frying, scald them with boiling water.

Cut the tomatoes into slices.

Grate hard cheese.

Add chopped garlic and mayonnaise to it.

Gently stir until smooth.

Place a teaspoon of cheese mixture and a tomato slice on each strip of eggplant.

Roll the eggplant strip into a tight roll.

Appetizer of eggplant with tomatoes and garlic – “Turrets”

This appetizer is easy to prepare and original in appearance. Towers of eggplant, tomatoes and mozzarella, beautifully laid out on a dish and decorated with herbs, will decorate the festive table.

Ingredients:

Eggplants - 400 gr.
Tomatoes - 400 gr.
Mozzarella – 300 gr.
Olive oil - 50 ml.
Balsamic vinegar
Salt, basil, ground black pepper.

Preparation:

Rinse the selected fruits thoroughly.

Remove the skin from the eggplants.

Cut the eggplants into circles no more than 1 cm thick.

Salt and pepper the eggplants and fry on both sides in olive oil.

Also cut the tomatoes into slices 1 cm thick.

Cut the mozzarella into slices 1 cm thick.

Grease the baking dish with oil.

Place in a tower shape:

Eggplant;
Tomato;
A slice of cheese.

Garnish each serving with a basil leaf and drizzle with balsamic vinegar.

Bake in the oven at 200 degrees.

Baking time 15-20 minutes.

Fried eggplants with champignons and onions

Eggplants with champignons are prepared in a matter of minutes. And as a result, you will have an incredibly tasty and aromatic dish on your table. This easy dinner will please the whole family. In addition, it is very filling.

Ingredients:

Eggplant (medium) - 1 pc.
Champignons – 100 gr
Onion - 1 pc.
Garlic - 1 clove
Salt, pepper - to taste
Green onions, parsley - not a big bunch

Preparation:

1. Cut clean eggplant into cubes. Then pour vegetable oil into a heated frying pan and place the chopped vegetable there. Fry, stirring, until soft.

If desired, you can peel the blue ones in advance. If you are afraid that they will be bitter, then salt them well before cooking and leave for about half an hour. Then be sure to rinse and squeeze lightly.

2. Cut the mushrooms into any shape you like. Add them to the eggplants. Add salt, pepper and stir. Fry them for 1-2 minutes over high heat. Then add finely chopped onion and chopped garlic. Continue cooking for another 5 minutes, stirring occasionally.

3. Finely chop fresh herbs. Sprinkle it over the finished dish with eggplants and champignons. Transfer to plates and serve.