Eggplants are tasty and healthy fruits that are used in the kitchens of many peoples. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue blends perfectly with other vegetables and a variety of sauces. Of these you can cook in a frying pan as simple snacks, light salads and chic dishes.

The best aubergine recipes with tomatoes cooked in a frying pan

One of the not difficult to prepare dishes are blue, fried with tomatoes, in various variations. But that the food turned out delicious, had beautiful view   and a fragrant smell, you need to choose the right vegetable and clean it. Here are some tips:

  • For frying choose young representatives of culture.
  • To vegetable not bitter, cut it into slices and dip it for 10-15 minutes into salt water. After the time the eggplant should be wrung out.
  • Young blue peels do not need to be cleaned.
  • It is not necessary to use eggplants for preparation, the fruit or stalk is covered with brown spots.
  • Overripe blue before cooking scalded with boiling water, then it will be easier for you to remove the peel.
  • To remove excess fat from fried eggplants, the finished pieces are soaked with a paper towel.
  • Eggplants have the property of absorbing fat, a poor quality oil will give them an unpleasant aftertaste and smell.

Recipe of preparation with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much time and costs. Serve it is appropriate for any feast. From products you will need:

  • small eggplants - 5 pcs .;
  • tomatoes - 2 pcs .;
  • mayonnaise - 100 g;
  • sunflower oil - 100 ml;
  • cloves garlic - 4 pcs .;
  • greens - to taste.

Cooking method:

  1. Cut into small thin rings of eggplant, place them in a bowl with salted water, wait 10 minutes.
  2. While the blue ones are soaked, we start cooking garlic sauce. The cloves of garlic are squeezed through the garlick, the resulting gruel is mixed with mayonnaise.
  3. We cut tomatoes with rings.
  4. Knife finely chop the greens.
  5. We get the eggplants out of the water, dried with a paper towel.
  6. Pour the oil into a frying pan, reheat it and lightly roast the blue ones (until the ruddy peel is obtained).
  7. Put the vegetables on a baking sheet or a large dish. Top with lavish grease garlic sauce, cover with tomato. Then again cover the gravies and close the eggplant circle, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

Decent decoration festive table   will become eggplant rolls. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by the guests. To prepare the food, take:

  • blue - 2 pcs .;
  • cheese "Mozzarella" - 200 g;
  • garlic - 5-6 teeth;
  • low-fat mayonnaise or sour cream - 300 g;
  • sunflower oil - 100g;
  • tomatoes - 3-4 pcs .;
  • salt, pepper - to taste.


Cooking method:

  1. For the dish, we will use immature eggplant. Cut the fruit with a thin knife with thin plates (up to 0.5 cm). To remove the bitterness, soak the blue in salt water for 15 minutes.
  2. At the end of time, we take out the eggplant and dry it.
  3. Lightly grease the frying pan with vegetable oil, reheat, fry the eggplant plates on both sides.
  4. Finely chop the cheese, squeeze garlic in garlic, add mayonnaise. We mix everything well.
  5. Tomatoes cut into small blocks.
  6. On the edge of roasted blue we put a little cheese mixture, we put a piece of tomato.
  7. We twist roast eggplant, cheese and tomato into a roll.
  8. To prepare such a dish in the winter, you need to stock up a little blue. To do this, dry the vegetable: cut the eggplant into thin plates, place on a baking tray or permanent paper and leave to dry in the sun for 4-5 days. Before cooking, the dried fruit soak in water for half an hour, and they will regain their original appearance.

Blue fried in battered Chinese with spicy sauce

Chinese cuisine is distinguished by a variety of tastes, in it you will find sharp, sour, spicy, sweet notes. The classic dish of the Celestial Empire is eggplant in Chinese. They are served to the table, both cold and hot. The following ingredients are required for preparation:

  • eggplant large - 2 pcs .;
  • olive or sunflower oil - on the eye;
  • starch - 2 tbsp. l .;

For sauce "Xuan" will need:

  • root of ginger (a small piece up to 3 cm in length) - 1 piece;
  • sesame seeds - 2 tsp;
  • vinegar rice - 2 tsp;
  • badonia (asterisk) - 1 piece;
  • garlic - 4 teeth;
  • sugar - 1 st. l .;
  • soy sauce   - 200 mg;
  • cinnamon - a floor of a stick;
  • sesame oil - half a l.


Method of cooking step by step:

  1. Peeled aubergines cut into thick straws. Brusochki blue soaked in salt water, after 15 minutes spread on a paper towel. We give them a little podsushitsya.
  2. In the Chinese cuisine for batter, it is customary to use not starch flour, but starch, so the dry squares of eggplants are well crumbled in starch.
  3. Fry the blue on a hot frying pan with butter (sunflower or olive) until crisp.
  4. To remove excess fat, ready eggplants are spread on paper towels.
  5. We prepare sauce "Xuan". For this, peeled ginger and cloves of garlic are three on a shallow grater.
  6. In the cast-iron cauldron or stewpot pour rice vinegar, soy sauce, fall asleep sugar, cinnamon, garlic, tubby, ginger.
  7. We bring everything to a boil, stir constantly. Then the sauce is cooked for another 10-15, until its volume is reduced by a factor of 2.
  8. Ready mix slightly cool, filter, add sesame oil.
  9. Whisk the whole mixture with whisk, cool to room temperature.
  10. Fry in a pan without adding oil sesame seeds to the formation of a light golden color.
  11. Hot crunchy eggplant cubes spread on a plate, generously marinate in sauce and sprinkle with sesame seeds.
  12. When serving, you can add a spicy Korean carrot.

Eggplant caviar with zucchini, tomatoes and pepper

A classic snack in our country is vegetable caviar. She is eaten hot, cold, as a part of a sandwich, making preparations for the winter. Recipes for eggplant caviar are plentiful, each housewife has her own cooking option. To make caviar, prepare:

  • average squash - 2 pcs .;
  • carrots - 3 pieces;
  • small eggplants - 2 pcs .;
  • vegetable oil, salt, black ground pepper - on the eye.
  • pepper bulgarian red - 6 pcs .;
  • tomatoes - 6-7 pieces;


Cooking method:

  1. We remove the skin from all fruits except tomatoes and peppers.
  2. We cut into small cubes bell pepper, zucchini, eggplant, tomatoes.
  3. Carrots three on a large grater, chop the onion into small squares.
  4. We heat the oil in a frying pan, fry the onion, pour the carrot. Mix well, seal the lid and fry for another 2-3 minutes.
  5. Then add eggplant, leave everything stewed under the lid for 10-12 minutes.
  6. After - pour the zucchini and stew the vegetables under the closed lid for another half an hour.
  7. Remove the lid, stew until moisture evaporates from the caviar.
  8. Add tomatoes and bulgarian pepper, salt, pepper.
  9. Stew for 20 minutes.
  10. Ready to grind the game blender. We give a second 2-3 minutes.

Stewed aubergine stew with vegetables in a frying pan

Vegetable stew - a useful and nutritious dish. It is easily digested and has a low caloric value. If you decide to arrange a day off for yourself, this recipe will come in handy. To prepare you will need:

  • small tomatoes - 100 g;
  • white cabbage - 300 g;
  • onion - 1 pc .;
  • eggplant - 3 pieces;
  • average potatoes - 3-4 pieces;
  • carrots - 2 pieces;
  • salt, vegetable oil - on the eye.


Cooking method:

  1. We peel potatoes and aubergines from the peel, cut them into large cubes.
  2. Shinkuem cabbage cubes (not straws).
  3. Each vegetable should be fried separately on sunflower oil and layered in a deep frying pan. First fry cabbage, then - potatoes, in the last place - eggplant.
  4. We roast onions and carrots, pour out the tomatoes rubbed on a small grater. All the stew 10-15 minutes.
  5. Finished gruel pour ragout.
  6. We cover with a lid, we let it simmer on low heat for another 40-60 minutes.

Hot snack "Teshchin tongue" with fried onions

Acute and a tasty snack   "Teshchin language" is very popular in our country. She quickly and easily cooks, looks beautiful on the dining table and culinary photos. For classic recipe   you will need:

  • onion - 2 pcs .;
  • hot peppers   (pod) - 1 piece;
  • garlic - 3-4 cloves;
  • small young eggplants - 2 pcs .;
  • tomatoes - 4-5 pcs .;
  • salt - to taste.


Cooking method:

  1. Sinenkie cut lengthwise into thin plates. Half an hour soaked in salt water.
  2. We grind tomatoes in a meat grinder or a blender.
  3. Eggplant plates are fried in sunflower oil.
  4. Then add finely chopped onions. All fry.
  5. After 5 minutes, pour out the same shredded tomatoes, give a little puffed.
  6. For 2-3 minutes until ready, we add finely chopped hot pepper, salt, chopped garlic.
  7. Finished sinenki spread on a dish, watered spicy sauce.

Preserve the salad "Ogonyok" for the winter

Lovers of sharp, piquant winter snacks from vegetables will like salad "Ogonyok" or Lecho. For preparation of conservation for the winter, take:

  • immature eggplants - 2 kg;
  • vinegar 9% - 100 ml;
  • pepper bitter (pod) - 2 pcs .;
  • garlic - 150 g;
  • red bell pepper - 4 pcs .;
  • sunflower oil, salt - on the eye.


Cooking method:

  1. Sinenkie cut into rings (thickness up to 1 cm). Solim and wait 40-60 minutes.
  2. Then fry the eggplant in oil until soft.
  3. We add garlic, peppers. Grind everything in a meat grinder.
  4. Add vinegar to the resulting mixture.
  5. Fried eggplant rings are dipped in a gruel made from garlic and pepper.
  6. In the jars (sterilization is not required), we pour out a few tablespoons of pepper-garlic mass, then fill it with eggplants, sometimes we add a mixture of pepper and garlic between the layers.
  7. At the bottom of a deep pan we lay a wafer towel, put the banks with "Ogonyok", fill hot water   on the shoulders of cans, bring to a boil and boil for 8-10 minutes.
  8. Then roll the cans, turn them over, wrap them with a towel.

Vegetables, grilled in a frying pan

A good dietary summer or autumn variant for a picnic - vegetable assortment on. To bake aubergines and vegetables, prepare:

  • bulgarian pepper - 3-4 pieces;
  • pumpkin - 0,5 kg;
  • porcini   - 200 g;
  • balsamic vinegar - 2 tbsp. l .;
  • salt, ground pepper - to taste;
  • eggplant - 2 pieces;
  • olive oil - 2 tbsp. l .;
  • green asparagus - 200-250 g;
  • onion green - bunch;
  • garlic - 2-3 teeth;
  • parsley, basil, coriander, leaves of rosemary - 20 g;
  • pesto.


Method of preparation (step by step):

  1. Pepper cut in half, remove the seeds.
  2. Cut the remaining vegetables into rings or plates.
  3. All salt, pepper, oil, put on the grill
  4. Lightly brown the vegetables and pull out of the grill on the baking tray.
  5. Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, chopped garlic, parsley, cilantro, basil and rosemary.
  6. Pour the warm vegetables with the prepared sauce.
  7. If you want to make your picnic original, buy a Pesto sauce, it will perfectly fit to baked vegetables.

Video: delicious recipes of dishes from aubergines and tomatoes in a frying pan

Eggplant is a good addition to any dish, it is perfectly combined with all vegetables, cereals, meat and fish. With it, your food will acquire an unusual taste, a pleasant aroma. Preparation of dishes from eggplant and tomatoes is sufficient even for schoolchildren. Look below video footage showing fast recipes for a delicious and nutritious breakfast with egg and eggplant, as well as of the original sauce   to spaghetti.

Omelette from Julia Vysotskaya for breakfast

Pasta with sauce

In this article we will talk about how, how to cook eggplant, in it we will talk about a variety of ways to prepare them!

Autumn is a period of abundant harvest, it's time for vegetables. Today I would like to talk about a vegetable, like eggplant. Do you know that this particular representative is the most useful for bringing cholesterol and normalizing digestion?


   Eggplants in the times of Ivan the Terrible were very much appreciated. Let's just remember the story from this movie for a moment: " overseas Caviar, eggplant"And a tiny spoon eggplant caviar. Thank God that today with this vegetable things are much better, and we can eat them enough.

We talked about the benefits of eggplant, but   how to cook eggplant?   To begin with it is worth noting some rules when choosing and buying this vegetable. When buying eggplant should choose the youngest fruit with a thin skin, because they have the least amount of seeds. And in overripe eggplants there is also a lot of solanine, which is a natural protection of plants. It is not toxic to humans. Still it is necessary to take into account that the most useful and delicious eggplant   those with a dark blue, almost black skin. They are narrow, shiny and long, often the seeds in them should be smaller.

In order to know how to cook eggplant   it is delicious to have either a good book with recipes, or an excellent practice in cooking dishes from such vegetables. So, what can you cook from eggplant? They can be cooked different ways: boil, fry, bake, put out, cook on the grill or with their participation to prepare caviar or salads.

Have you noticed that when frying the eggplant absorbs enough fat? It is this kind of preparation that is contraindicated to that category of people that are trying to lose weight. And in these miracle vegetables are enough a large number of   cellulose, which is undesirable for ulcers, and people prone to indigestion, gastritis.

So we learned a little information about the vegetable itself - aubergine, which, by the way, belongs to the berry according to the scientific classification. How not surprising, but true! And now let's look at some interesting recipes with eggplant!



   How to cook aubergines with tomatoes.

What for this we need:
   - Eggplant 2 pieces,
   - medium tomato -2 things,
   - A couple of cloves of garlic,
   - cheese, about 100 grams,
   - salt,
   - vegetable oil.

Take eggplant, pomoyem, and cut into rings of 1 cm. Let them soak in the water for about 1-1.5 h - in salted water. We put them in a container and cover it with a lid or a plate, creating a press. After the time has elapsed, we will salt the water. To salt an eggplant we will not need any more, as the taste of salted water should be enough.

Now we are going to prepare the dish itself. Fry the eggplant from both sides on medium heat. We will lay out them not a baking sheet. Top put the pressed garlic. Then cut the tomatoes in circles and put them on top of garlic. We will do the same with grated cheese. Baking tray with all the stuffing we put in the oven, heated to 200 degrees for 15-20 minutes. After a while we will get an excellent snack!

To what tasty and appetizing look all the blanks for the winter, especially if they feature blue. Many young girls, after being first immersed in the work on conservation, are asked: how to cook eggplant for the winter is tasty and simple? Let's try to consecrate a similar theme in the following recipes.


   Eggplants are mushrooms.


To prepare the next workpiece we need:
   - 5 liters. water,
   - 5 kg. Blue,
   400 ml. table vinegar,
   - 200 g of salt,
   - 1 glass of vegetable oil,
   - 2 heads of garlic.

Aubergines are well washed in running water, cut into cubes.

To prepare the marinade we need: vinegar, salt and water. We mix all of the above. In the boiling marinade we lower the aubergines and cook for about 5 minutes after the boiling.

Pull out the finished blue ones and add them to the gauze pouch, hanging it to drain the liquid for 12 hours. Then we put the blue in a saucepan, mix it with garlic and boiled vegetable oil. All the mixture is spread over the cans and sterilized for about 15 minutes, after which we will roll up.

How to cook eggplant for the winter?

Or maybe we'll try to cook overseas caviar - eggplant? Well, then go ahead!

We need to do this:
   1.5 kg of onion,
   3.5 kg of tomato,

2 kg of sweet pepper,
   3,5 kg aubergine,
   1.5 kg of carrots,
   300 grams of garlic
   1 tbsp. vinegar.

Well washed eggplants are cut into cubes. The thickness of which, should not be more than 2 cm and fry them in oil until golden brown. We proceed to cutting onions rings, fry it. We cut the carrots and parsley into straws and put out in vegetable oil until half cooked.

Already fried vegetables let's go through a meat grinder or move in a blender, combine and add tomato paste, sugar, salt, pepper, greens and spices to it at your discretion. The whole mass is heated to 70 degrees and packed into jars. Sterilize about 15 minutes, add ¼ tsp vinegar on every 700 gram jar. Sunset.

How to prepare caviar from eggplant we already know, let's study other interesting suggestions on how to prepare blue in different variations.

How to cook eggplant with garlic?


Highly delicious recipes, and since we mentioned in one of the recipes about garlic, let's consider recipe- aubergines   with garlic.

   For this we need:
   Tomatoes 5 pieces,
   A half kilo eggplant,
   5-6 cloves of garlic,
   Salt,
   Sugar,
   Vegetable oil,
   Mayonnaise,
   Basil - if desired.

Give preference to aubergine is not large, much younger. Cut them in circles, and fill them with salt. Set aside for rest about 1 hour. At this time they should start the juice. Then the bitterness will go away.

When all this procedure is finished, we will wash the slices of blue and fry them on a strongly heated fire. Do this until a golden crust appears. Next, put the eggplants in a mold with a thick glass bottom, sprinkle with garlic crushed with salt and basil and top with tomato slices. Let's fallow with mayonnaise and bake in the oven at 200 degrees, about 30 minutes.

How to cook eggplant in the oven?


This is for ready-made blanks, but what if you try to make another blank without using vinegar in the recipe? The fact is that this is probably not a blank, but a semi-finished product! And we will consider the following question: how to cook eggplant in the oven?

We will wash the vegetables thoroughly and spread them on a baking tray, without cleaning the skin, the only thing is to trim the stems. And we will send them to the oven for a while until they are baked. After that we will separate the peel, which will not be difficult to give after baking. And put them in the banks. Dense enough to wipe, then we will fill them with a salty sauce to taste. Sterilize for about 40 minutes and roll!
   Another interesting recipe. We need:
   - 500 g. Of blue,
   - Ground cumin - 1 tbsp.
   - 1 egg,
   - 2 tablespoons gt; butter,
   - 4 cloves garlic,
   - salt,
   - green and black olives.

The eggplants are baked in the oven. After about 30 minutes, take them out and peel them. Rastolch with garlic and cumin. Do not forget to salt too. It remains to put everything in salad bowls, pour with vegetable oil and decorate with olives. From above also it is possible to crumble the boiled hard-boiled egg.

How to cook eggplant with cheese?


And do you know the recipes of that, how to cook eggplant with cheese? It sounds tempting, and certainly tasty enough! Eggplants are perfectly combined with such a product. Then boldly proceed to the next recipe.

For this we need:
   - 50 g of parsley,
   - ½ tsp. salt,
   - eggplant 2 pcs. medium size,
   - vegetable oil 100 ml,
   - cheese of hard varieties 100 g,
- crushed walnuts   100 g.

Rinse the vegetables well, cut off the legs and cut the eggplant themselves along the slices approximately 0.7 cm. Next, we will grease the resulting plates with salt and set them aside for half an hour, so that they become impregnated.

After that we will need to rinse them under cold water   and pass on preheated oil. Next, put a slice of cheese on each of the eggplant slices, sprinkle it with the nut crumb and wrap it in a roll. In order to fix it, we will insert a skewer or usual toothpick.

Lay the tongues on the pan, pre-covered with foil. And send them for 6-7 minutes in the oven. When serving, decorate with parsley.


   How to cook stuffed eggplants?


Ingredients:
   - 5 pieces. eggplant,
   - 2 bunches of parsley,
   - 1 onion,
   - 300 g of pickled mushrooms,
   - 30 g of butter,
   - 2 tablespoons vegetable oil,
   - 1 PC. bay leaves,
   - 1 tbsp. tomato paste,
   - salt and pepper to taste.

Wash eggplants in water, split in half and pull out from the middle all the flesh, which is then finely chopped.

Peel onion and chop as small as possible.

Grind parsley, mushrooms put in a frying pan, while adding butter, onion and fry about 6 minutes. Already roasted onions and mushrooms to pass through a blender or meat grinder.

Mix with the prepared greens and flesh of eggplant. Fill this mixture with halves of eggplant, combine them and tie with a string.

In a saucepan prepared in advance to lay the resulting eggplants, pour them with water, salt, pepper and bring to a boil.

Later add vegetable oil and bay leaf.

Simmer all this for 15 minutes over medium heat. Then lay out on the dish, removing the thread. And we'll eat the remaining sauce from the stewing. We serve to the table! Bon Appetit!


How to cook zucchini and eggplant?


Now let's look at the recipe,   how to cook zucchini and eggplant   in one single dish! After all, they are also quite interesting to combine with each other. For this we need the following products:
   - 2 squash,
   - 2 tomatoes,
   - 1 eggplant,
   - 1 bunch of cilantro,
   - 1 bunch of onions,
   - 1 bunch of parsley,
   - 2 garlic, preferably young,
   - pepper,
   - salt,
   - olive oil.
   We will cut the marrows into cubes and fry them in oil for 6-7 minutes over a large fire.

We'll put everything in a plate, we'll set it aside. Now let's turn to the eggplant - cut them into cubes and fry them in oil. After they stay in the frying pan for about 5 minutes, we'll add the already fried zucchini and tomato, cut into medium cubes.

Then put tomatoes and crushed greenery and garlic on the tomatoes. Mix everything, add salt, pepper and cook on high heat for about 5 minutes. Then cover it with a lid and turn off the fire. Serve this stew with tomato slices, decorating them with feathers from onions.

How to cook aubergines with meat?


Eggplants, zucchini - all this is very fond of women who follow their figure and want to get more vegetables in their menu. But, but what about the men who simply can not live without meat dishes? How to connect their desires with utility in vegetables? We will also be surprised this time an interesting recipe   and will tell in detail,   how to cook eggplant with meat.

For this dish we need:
   - Pork half a kilogram,
   - 1 carrot,
   - 2 onions,
   - 4 large eggplants,
   - Spices.

The recipe is quite simple and fast in execution. Fry the meat for 30 minutes until golden brown. Then we'll cut the carrots and onion into half rings. Eggplants are cut into cubes and soaked in warm water for 10-15 minutes.

In the already cooked meat add onions, carrots and all this fry until golden brown. It's time to add the eggplant. Continue cooking, stirring for another 25-20 minutes. Let's add and pepper, add the spices to taste. The dish is ready! Serve it to the surprise meat-eaters! Surely it will be to my liking!


How to cook eggplant?

Vegetables are not only very useful for the body, they are also easy to prepare. But, of course, we do not deny that there are secrets in their preparation and every mistress needs to know, how to cook eggplant.

This concerns the correct soaking of blue so that there is no bitterness.

Preference is also given to young fruits, oblong in shape with a smooth and shiny skin. If the fruit is too dark, wrinkled or with brown spots, you should not buy it, because it shows that the eggplant has been collected for a long time, and it does not have all its advantages and, even more, the taste of fresh eggplant.

If you still bought eggplants and doubt their quality, we advise you to do as follows: when cutting, place the pieces in slightly salted water and hold them for about 20-30 minutes, so you will get rid of most of the solanine and bitter taste that is present in the not fresh eggplant.

How to cook aubergines in Korean?


Very interesting look eggplant, cooked on the grill. Thus, they retain their density, flavor and taste, as well as a large number useful substances. It's not a secret that you can also make jam with lemon from eggplant! This miracle dish will please the sweet tooth. And let them try only to guess the ingredient of such a dish!

Sweet always happy, but now it's time to talk and about sharp little! How to cook aubergines in Korean? Very simple. For this we need:
   - 4 things. eggplant,
   - 1 carrot,
   - 1 onion,
- 2 sweet pepper,
   - 3 cloves garlic,
   - Ground red and black pepper,
   - 2 tsp. ground coriander,
   - 1 tsp. honey or sugar,
   - dill, parsley,
   - 2 tablespoons wine or apple cider vinegar,
   - vegetable oil,
   - Sesame seed,
   - soy sauce.

We leave to cut thin strips of eggplant with peel. The thickness of them should be about 1.5 - 2 cm. Put them in an incomplete tablespoon of salt, remember and leave it overnight in the refrigerator. After they stayed such a rest time, they looked like dried ones.

But this is very much in our favor, because they perfectly keep the shape now, no matter how we stir them in the salad - they will not break! We have to squeeze them and fry them in oil. Then give the opportunity to drain the oil. At this time we will chop the greens, salted her and wait until they let the juice. We chop pepper with straws, carrots will be rubbed on a Korean grater, sprinkle with coriander, sesame, pepper, garlic and honey. You can also add chopped onion with semirings.

All of the above we combine with aubergines, add also vinegar, soy sauce. If desired, you can add more and oils - for example, sesame, but it is not necessary. Then put the day in the fridge and serve it to the table!

Of course, such a recipe is not prepared very quickly due to the fact that it takes some time to defend it for marinovki. Surely you want to have in your arsenal some kind of quick recipe   Eggplant cooking   on an unexpected occasion.

How to cook eggplants quickly?


So, how to quickly cook eggplant, when we are on the threshold of the guests, and we did not prepare for this visit? It's not a reason to give a lapel to people, right? Let's podsuetimsya.

One of the easiest recipes for quick recipes is frying strips of eggplant, courgettes and carrots over a large fire. It can also be sweet pepper. Remember how many times cooking culinary TV shows cooking vegetables in the same way on the "wok"?

But for the preparation of another fast food   we need:
   - Eggplant 2 pieces,
   - garlic,
   - dill,
   - parsley,
   - coriander,
   - a tomato,
   -sunflower oil,
   - mayonnaise.
   To begin with, of course, we wash the eggplants and cut them along - the layers are about 0.5 cm. Then again, we will send this vegetable to the bowl and salivate it. Let's allow him to stand about 15 minutes. At this time, prepare the greens: dill, parsley, cilantro and garlic. Do not forget about the tomato. Garlic as small as possible chopped, adding it to mayonnaise. On the heated frying pan fry it on both sides of the eggplant, anoint it with cooked garlic and mayonnaise sauce, put a slice of tomato and sprinkle with herbs. Here are such delicious and at the same time fast aubergines   we have turned out!

All sorts of salads, snacks, first, second courses and a variety of pastries - this is not the whole list of what can be cooked from eggplant. Simple recipes from eggplant - a find for both a festive feast, and for everyday life.

The inherent "blue" bitterness can be removed in several ways. Eggplants can be baked in the oven on a dry baking sheet and then peeled. You can cut in half, add salt and put under oppression. But most of the aubergines are cut, sprinkled with salt and allowed to stand for a while, and before washing, excess salts are washed off, or poured with salted water for 20-30 minutes and then squeezed. All these methods are equally good, so choose any.

You will definitely like our simple recipes from eggplant. Choose on the taste!

Snack rolls

Ingredients:
  eggplant,
  soft fat cottage cheese,
  garlic,
  walnuts,
  greenery,
  mayonnaise,
  salt.

Preparation:
  Cut the eggplants along wide slices 3-5 mm thick, salt and leave for 30 minutes. Then rinse the salt, dry the slices and fry in vegetable oil on both sides. Curd the cheese through a sieve or mash with a fork. Grind garlic, walnuts and greens, add mayonnaise and mix until homogeneous. With the resulting mass, slice the eggplant slices and roll them into rolls. Instead of cottage cheese you can use soft cottage cheese or a mixture of cottage cheese with grated cheese.

Appetizer from aubergines, tomatoes and cheese

Ingredients:
  1 eggplant,
  2 tomatoes,
  100 g of cheese,
  1 baguette,
  2 eggs,
  greenery,
  salt,
  vegetable oil.

Preparation:
  Cut the eggplant and tomatoes in the same circles. Fry eggplant slices on vegetable oil. Eggs beat with crushed herbs and salt. Baguette cut into neat slices, dab each in egg mixture and fry in vegetable oil. For each fried piece of baguette, put a tomato, then a thin plate of cheese and a circle of eggplant. Sprinkle everything with oil and bake in the oven for 7-10 minutes at 180 ° C.


Eggplant with minced meat and cherry

Ingredients:
  2 eggplants.
  300 g minced meat,
  100 g of cherry tomatoes,
  100 g processed cheese,
  ¼ cup olives,
  1 tsp dried green thyme,

Preparation:
  Cut the eggplants obliquely into 2-3 cm slices and gently cut the pulp, leaving the bottom. Flesh cut into small cubes and fry with minced meat until cooked, salt to taste, season with thyme and pepper. Cherry tomatoes cut into 4 parts, cut olives with thin rings, cheese in small cubes. Eat eggplant slices with minced meat, top with cherry, olives and cheese. Transfer the stuffed eggplant slices to a greased baking sheet and bake in a preheated oven to 180 ° C until golden brown.

Eggplant salad with chicken

Ingredients:
  1 eggplant,
  1 boiled chicken leg (200 g),
  1 sweet pepper,
  2-3 tomatoes,
  ½ red onion.
  For refueling:
  1 tbsp. soy sauce,
  1 tsp adzhiki,
  2 tablespoons lemon juice,
  2-3 tablespoons vegetable oil,
  greens, salt, black pepper - to taste.

Preparation:
  Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut thyme and sweet pepper into strips, tomatoes with slices, onion rings. All the products prepared for the salad are combined, pour the dressing and let the salad stand for 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad   with aubergines

Ingredients:
  2 eggplant,
  1 zucchini,
  2 sweet peppers,
  1 apple,
  2 cloves garlic,
  1 bunch of greenery,
  vegetable oil, salt - to taste.

Preparation:
Eggplant, zucchini and apples cut into small pieces, sweet pepper in large straws. Eggplants salt, put on a baking tray, pour oil and bake in the oven for 10 minutes at a temperature of 200 ° C. Then put pepper to the eggplants, pour oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake for 10 minutes. Finished vegetables put in a salad bowl, sprinkle them with chopped garlic with herbs and add a little oil.


Eggplants baked with champignons

Ingredients:
  400 g of aubergines,
  400 g of champignons,
  200 ml of 20% cream,
  50 ml of white dry wine,
  1 clove of garlic,
  1 onion,
  ½ tablespoon thyme,
  cheese,
  vegetable oil.
  salt, black pepper - to taste.

Preparation:
  Eggplant cut into plates, sprinkle with salt and leave for 15 minutes to get bitter. Then rinse and fry on both sides. Champignons cut into slices, fry in oil, add to them the onions cut into rings, pour in the wine and allow it to evaporate. Fill the mushrooms with cream, reduce the heat and simmer for 10 minutes. Salt, pepper to taste and add crushed garlic and thyme. For the baking dish, grease with vegetable oil, lay out eggplant in the form of a flower, directing the petal plates from the center to the edges. In the center of the flower lay mushrooms with sauce, wrap the edges of the plates inside, sprinkle them with grated cheese and bake in a preheated oven for 180 ° C for 20 minutes.

Chicken noodles with eggplant

Ingredients:
  1 chicken breast.
  100 g of noodles,
  1 carrot,
  1 onion,
  250 g of aubergines,
  2-3 tablespoons soy sauce,
  green basil,
  vegetable oil,
  salt, black and red ground pepper - to taste.

Preparation:
  Fill up chicken breast   2 liters of water and cook over medium heat until cooked. Then cut the finished meat with straws, broth the broth. Carrots, onions and eggplants are also cut into strips and fried in vegetable oil until golden. Add chicken meat, soy sauce to vegetables and simmer on low heat for 3-5 minutes. In a boiling broth, pour the noodles and cook it over medium heat until half cooked. Then add to it vegetables with meat, salt, pepper to taste and then cook all together until noodles are ready. When the dish is served, sprinkle the basil with chopped herbs.


Pie with chicken and eggplant

Ingredients:
  For the test:
  225 g of flour,
  1 egg,
  4 tablespoons vegetable oil,
  2-3 tablespoons water,
  salt, spices - to taste.
  For filling:
  2 eggplant,
  1 sweet pepper,
  2-3 tomatoes,
  1 chicken breast.
  For sauce:
  300 ml of sour cream,
  3 yolks,
  200 g of cheese,
  1 clove of garlic,
  greens - to taste.

Preparation:
For the dough, combine the flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Finish the dough wrap food film   and put into the refrigerator for 30 minutes. Eggplant cut into plates along and soak in cold salted water for 20 minutes, then fry on both sides. Sweet peppers cut into cubes and lightly fry in the same oil, where the aubergines roasted. Cut the tomatoes into thin slices. Chicken fillet   cut into small cubes and fry in a frying pan with almost no oil. To make the sauce, beat the sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough by the diameter of the baking dish, layer the tomatoes, chicken, eggplant, sweet pepper and fill it with layers sour cream sauce. Bake the cake in a preheated oven for 200-40 minutes for 30-40 minutes.

Ingredients:
  250 g of aubergines,
  1 stack. rice,
  1 carrot,
  1 onion,
  1 sweet pepper,
  12 cloves of garlic.
  1 tsp adzhiki,
  greens, salt, black and red ground pepper - to taste,
  vegetable oil.

Preparation:
  Eggplant and pepper cut into cubes, onions and carrots with thin straws. Rinse rice, pour salted water and leave for 15-20 minutes. Garlic chop, fry in vegetable oil until golden brown and remove from the frying pan. Meanwhile, on garlic oil, lightly fry the onion and carrots, then lay the eggplants to them and fry for 2-3 more minutes. After add the sweet pepper and adzhika, salt, pepper to taste and mix thoroughly. Over this mass lay the rice, pour all the salted water so that the rice was covered with water for 1-1.5 cm, cover the dish with a lid and cook over low heat until the rice is ready until the liquid is completely absorbed. Finished pilaf stir well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve to the table.


Scrambled eggs with eggplant

Ingredients:
  4 eggs,
  400 g of aubergines,
  100 grams of ham,
  1 onion,
  2 tablespoons butter,
  100 g of green peas,
  salt, ground black pepper - to taste.

Preparation:
  Cut the eggplants in thick slices, place them on a plate and, after seasoning, leave for 30 minutes, then fry in butter. Ham cut into thin strips, onion cubes and fry everything in oil, add green pea. Mix eggs with salt and ground pepper and fill with this mixture of ham, onions and peas. Divide the omelette into several pieces, wrap in each piece fried eggplant and serve to the table.

Lavash roll with eggplants

Ingredients:
  1 sheet of pita bread,
  1 eggplant,
  250 g of brynza,
  300 g of canned tomatoes,
  2-3 cloves of garlic,
  cilantro, salt - to taste,
  vegetable oil.

Preparation:
Cut the eggplant in circles and fry them on both sides until golden brown. Garlic chop, fry in oil, then pour into the pan tomatoes with juice and cook until thickened for about 15 minutes. Put in the chopped cilantro, salt, pepper and cool. Brynza grate on grater. Lubricate the pita bread with tomato juice, put aubergines on it, sprinkle with cheese. Roll into a roll, top it with a grease butter   and bake in the oven for 15-20 minutes at a temperature of 190 ° C.

Ingredients:
  1 eggplant,
  1 zucchini,
  1 carrot,
  2 onions,
  2 sweet peppers (red and yellow),
  2 tomatoes,
  1 tbsp. flour,
  2 bay leaves,
  4-5 peas of black pepper,
  Salt, dill greens, parsley and cilantro - to taste.

Preparation:
  Eggplant and zucchini cut into slices, sweet pepper strips. Tomatoes fill with boiling water, peel and cut the flesh into slices. Onions and carrots chop with straws, fry in vegetable oil until half cooked, place an eggplant and zucchini to them and cook for another 3-5 minutes. Then add to the total mass of sweet pepper and flesh of tomatoes and simmer on low heat for 2-3 minutes. Dissolve the flour in half a cup cold water, pour in the vegetables, add bay leaves, pepper, sprinkle and season with pepper to taste, cover and simmer on low heat until the vegetables are ready. For 1-2 minutes before the end of quenching, add the chopped greens to the dish.


Muffins with aubergines

Ingredients:
  200 g of flour,
  100 g of butter,
  2 eggs,
  200 g of sour cream,
  1 bag of baking powder,
  1 eggplant,
  1 onion,
  100 g of chopped walnuts,
  salt - to taste.

Preparation:
  Finely chop the onion, fry it. Eggplant cut into small cubes, add to onions and fry. Whisk butter, eggs, sour cream, sprinkle a little, pepper and add flour with baking powder, mix well. Then in ready-made dough   add crushed walnuts fried with eggplant onions and stir again. Dough spread on small molds and bake until golden brown in a preheated oven for 180 ° C for about 30 minutes.

Puffs with aubergines

Ingredients:
  500 g of puffed yeast dough,
  4 eggplant,
  1 onion,
  2 cloves garlic,
  3-4 tablespoons vegetable oil,
  3 tablespoons 30% cream,
  3 tablespoons grated cheese,
  Salt, oregano, black pepper - to taste.

Preparation:
Peel the aubergines from the rind and cut into small cubes. Chop onion and garlic. In a frying pan, brown the onion until golden, place the eggplant, garlic, mix, cover, and cook over medium heat, stirring. When eggplants are almost ready, add oregano, cream and mix. After the cream has evaporated a little, add the cheese, mix and cool. Dough roll, cut into squares, in the middle of each lay out the filling and connect over it the edges of the dough. Bake puffs in a preheated oven to 180 ° C until golden brown.

Fritters from eggplant

Ingredients:
  1 kg of aubergines,
  5 tablespoons flour,
  1 pinch of soda,
  1 pinch of red ground pepper,
  ¼ tsp turmeric,
  3 tablespoons crushed greenery,
  3 tablespoons water,
  170 grams of mozzarella,
  ⅔ stack. semolina,
  salt - to taste.

Preparation:
  Cut the eggplants in circles, sprinkle them with salt and leave for 30 minutes. Mix in a separate bowl the flour, soda, turmeric, greens, salt, red ground pepper, add as much water to make a dough similar to thick sour cream. Cheese cut into slices and lightly fry. On a circle of eggplant put a piece of cheese, from above cover another eggplant circle, dip in the prepared dough, roll in semolina and fry in vegetable oil from both sides until cooked.

Simple recipes from aubergines, no doubt, will diversify your customary menu. And which of the aubergines we have for you!

Bon appetit and new culinary discoveries!

Larissa Shuftaykina

Hello. Do you like eggplant? I like very much. In the people this well-known vegetable was called "blue". This is correct only from the part. Since a ripe vegetable can be both light purple and dark purple in color. And even white. But the most delicious blue-black. Let's talk today about how to cook eggplants in a pan.

Do you know that there are secrets in cooking this vegetable? Despite the simplicity of the dishes, to really get delicious, they need to be cooked correctly. Let's work out together how much to fry the blue ones, what is the use of them. And of course we'll go for the most delicious recipes.

It is better not to use ripe ones. Also, one should not eat them raw. They contain a dangerous substance - solanine. It is a toxic glycoalkaloid, which is found in the plants of the Solanaceae family. Poisoning leads to nausea, diarrhea, vomiting, dyspnea may appear. During heat treatment, the substance practically collapses. And yet it's better not to take chances.

I love these vegetables for their taste and low calorie content. Raw eggplant has only 24 calories per 100 g. But when frying they absorb oil and caloric content grows to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course, the most low-calorie options - boiled, grilled and baked eggplant. That is why it is actively used in dietary dishes.

The uniqueness of "blue" is that they contain a lot of vitamins and minerals. Of the vitamins - it's C, vitamin B, B2, carotene and PP. Of the minerals - sodium and potassium, magnesium, calcium and phosphorus. And also iron.


If you regularly eat eggplant, you can lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. And also participates in water exchange.

"Sinenkie" are useful in that they derive salts of uric acid. Therefore, they are included in the diet of cores and patients with gout. It is also useful for constipation, liver and kidney problems. Regulate lipid metabolism, water-salt balance. They are shown to those who suffer from edema and if there are problems with digestion.

Versatility of eggplant dishes

If you read the recipes of different countries of the world, the eggplant is found almost everywhere. It can be boiled, cooked on a grill, bake, fry. Make caviar or salad out of it. Vegetable can be an independent dish, and can become a side dish to meat.

Before cooking advise them to soak in water with salt, so as not to be bitter. But as practice shows now, they are not selling bitter sorts at all. And yet soak "blue" is worth. The thing is that when cooking a vegetable, it absorbs a lot of oil. It is certainly tasty, but oh how not useful.

If the pieces of the vegetable are briefly soaked in salted water, they will absorb a lot of oil afterwards. Fry on a ceramic or Teflon frying pan by dripping a couple drops of oil. Get a very dietary dish.

How to fry eggplants in a frying pan

For most dishes, "blue" is cut into circles. And also sheets along the vegetable. The optimum thickness is 0.7-1 cm. You can cut into cubes, the size is also 1 cm.


Fry the vegetable on both sides. AT different recipes   there may be different cooking times. On average, the circles or sheets are fried for 5-7 minutes on each side. If it's cubes, it takes up to 10 minutes to roast. Extinguish "blue" a little longer - 15 minutes.

How many fry eggplants in a frying pan with garlic

In the very simple recipe Eggplants fried with garlic. To do this, cut them into circles. Garlic squeezed into a vegetable, well lubricate all the slices. Dip the slices from two sides into flour. Peel with "blue" do not cut. So they will keep the shape well. If the cuticle is cut off, the vegetable quickly turns into a gruel and is more suitable for eggplant caviar.

Spread the dots in a well-heated oil in a frying pan. On each side of the vegetable fry for 5 minutes. Watch your readiness. Depending on the grade and ripeness, the time may slightly increase. When the dish is ready, you can sprinkle with parsley on top.

How much to stew eggplants in a frying pan

If you are going to put out with garlic and tomatoes, then the cooking time will slightly increase. Since tomatoes produce a lot of liquid and we need it to evaporate. Eggplants are cut in circles and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Spread the vegetables on a hot frying pan. Add the garlic. Be sure to cover the vegetable mixture with a lid.

Stew on medium heat, stirring vegetables every 5 minutes. In general, you will need to prepare a quarter of an hour. At the end of cooking, the lid is opened and a couple of minutes stew vegetables without it.


Eggplant in batter

Vegetables are prepared with an egg, or rather with its protein. This is our batter. "Blue" is peeled, cut into slices, salted and peppered. Whites are beaten with flour and seasonings. Frying pan heated, pour oil. The vegetable slice is dipped in the batter and fried for 7 minutes on each side.

Vegetables, more strange than eggplant, it is difficult to imagine. One unrealistic purple color is worth it! European travelers first encountered eggplant during tourist-research-and-conquest visits to India.

And some inordinately zealous researcher found out that the ancient Greeks, who also often saw eggplants in their own gardens, called the purple fruit "apple of madness" and were sure that, being stuck with a paunch of blue fruits, one can easily get injured by the intellect. Try the aubergines the Europeans decided only after America was discovered. The fact is that travelers from Europe saw that American Indians grow eggplants and eagerly eat violet fruits without losing their reason.

There is a legend that one Turkish imam fell into a swoon, having first tasted a dish of aubergines. It seems that the food was so delicious that from an excess of feelings an impressionable Turk lost consciousness.

Eggplants contain a certain amount of vitamin C, which can protect us from colds and infections, and although the amount of ascorbic eggplant is far from lemons or black currant, still an extra portion of this vitamin is unlikely to be superfluous for your body. In addition, the fruits of eggplant contain a lot of B vitamins, which not only strengthen the nervous system and combat depression and insomnia, but also help our skin to quickly absorb moisture, which means it relieves your face from early wrinkles. In addition, the substances contained in the eggplant restore the skin tissue and even contribute to the healing of wounds.

Eggplants are rich in manganese, iron and zinc, so blue fruits are recommended for use with anemia. Eggplants are also useful for those who have problems with the heart and blood vessels, because eggplants contain substances that can reduce the level of cholesterol in the body. In addition, potassium salts present in eggplant fruits improve heart function and help to remove excess fluid from the body, so eggplants are useful for elderly people suffering from cardiovascular diseases, especially with edema caused by heart disorders.

And nutritionists consider eggplants as almost the best food for those who want to part with extra pounds. A hundred grams of this valuable vegetable contains only 28 kcal, besides eggplants are rich in fiber, which is able to remove from the body slag and excess fluid. The only "but": when frying eggplants easily absorb oil, so the final product from the eggplant can be excessively greasy. We'll tell you a little secret: the eggplant will absorb less oil if the cut circles are lowered for 10 minutes in cold water.

When buying aubergines, young fruits should be preferred. The fact is that eggplants contain a substance called solanine, which explains their slightly bitter taste. In overripe fruits solanine quite a lot, and since in large quantities this substance can cause irritation of the esophagus and malfunction in the stomach, it is better to choose aubergine younger. Determine the "age" of eggplant can be on its skin and stalk. The brown peduncle indicates that the fruit has been ripped off for a long time, the fresh eggplant has no brown spots, and it is not soft and slippery, and the skin should not be wrinkled and dry. If you are still not sure that you have made the right choice, just keep the eggplants you bought in a 3% solution of salty water just in case - so a large part of the solanine is extracted.