Cold vegetable appetizers are popular in all cuisines of the world. Eggplant dishes are varied, yet easy to prepare and do not require any cooking experience.

Any housewife can prepare eggplant snacks. Delicious aromatic dishes can be cooked on festive table or make preparations for the winter and store the dish in a cool place.

Eggplants are cooked with tomatoes, garlic, herbs, mushrooms and cheese. There are many cooking methods - the dish is stewed, boiled, baked, fried and cooked quick snacks from unprocessed vegetables.

Marinated eggplant with garlic

This unusual dish for a snack. Can be prepared for a holiday or served as a main dish for lunch.

Cooking takes 20-30 minutes.

Ingredients:

• eggplants – 3 pcs;
• wine vinegar – 60-70 ml;
• water – 70 ml;
• cilantro;
• hot peppers;
• flour - 1 tbsp. l;
• salt to taste;
• honey - 3 tbsp. l;
• ground pepper to taste;
• garlic – 1 clove;
• vegetable oil – 4 tbsp. l.

Preparation:

1. Cut the eggplant lengthwise, sprinkle the cut side with flour and fry in a frying pan until golden brown.
2. Place the eggplants on a paper towel and remove excess oil.
3. Mix vinegar, water and honey.
4. Place the marinade on the fire and simmer over low heat for 5-6 minutes, stirring with a spatula.
5. Chop the garlic and add to the marinade.
6. Turn off the heat, cover the pan with a lid and leave to cool.
7. Place the fried eggplants on a dish, season with salt and pepper, pour over the marinade and leave to marinate for several hours. Spray the eggplants with marinade periodically.
8. When serving, garnish with chopped herbs.

Korean food lovers will love this quick appetizer dish. spicy cuisine. Can be prepared for holidays or served with a side dish for lunch.

Cooking takes 40-45 minutes.

Ingredients:

• eggplants – 650-700 g;
• Korean carrots – 100 g;
• white onion – 1 piece;
• vegetable oil – 4 tbsp. l;
• cilantro;
• white vinegar– 4 tbsp. l;
• salt – 1 tsp;
• hot peppers;
• sugar – 1 tbsp. l.

Preparation:

1. Mix vinegar with salt and sugar.
2. Heat the marinade until the salt and sugar dissolve.
3. Cut the onion into half rings and pour in the marinade.
4. Cut the eggplants in half lengthwise. Place the eggplants to boil in salted water. Boil for 10 minutes and drain in a colander.
5. Peel the eggplants and cut into medium cubes.
6. Mix with pickled onions. Add marinade.
7. Mix eggplants with Korean carrots.
8. Let the dish marinate for 15 minutes.
9. Heat the vegetable oil in a water bath or in the microwave and add to the dish.
10. Chop the cilantro.
11. Add cilantro, hot pepper and mix the ingredients thoroughly.

Ingredients:

• eggplants – 2 pcs;
• cucumbers – 2 pcs;
• tomatoes – 2 pcs;
• garlic – 2 cloves;
• olives – 5-7 pcs;
• mayonnaise;
• vegetable oil;
• parsley;
• salt.

Preparation:

1. Slice the eggplants at an angle into slices.
2. Salt them in the cut, leave for 15 minutes and blot with a paper towel to remove any juice.
3. Grease the eggplants vegetable oil, place on a baking sheet and place in a preheated oven for 25 minutes. Bake at 180 degrees.
4. Cut the cucumber into slices at an angle.
5. Cut the tomatoes into circles.
6. Cut the olives into slices.
7. Place the eggplants on a dish, brush with mayonnaise, place a tomato on top and brush with mayonnaise again.
8. Place the cucumber in the last layer, brush with mayonnaise and place a slice of olive on top.
9. Garnish the dish with parsley leaves.

Another popular option. The dish is prepared quickly and easily.

Mother-in-law's eggplant appetizer can be prepared for a holiday table or served with a side dish for lunch or dinner.

Preparation takes 30 minutes.

Ingredients:

• eggplants – 2 pcs;
• mayonnaise to taste;
• sour cream cheese – 100 gr;
• tomato – 3 pcs;
• dill;
• salt;
• garlic – 1 clove;
• vegetable oil.

Preparation:

1. Cut off the tails of the eggplants and cut them lengthwise into thin slices.
2. Sprinkle salt on the eggplants and leave for 15 minutes.
3. Fry in a frying pan on both sides.
4. Place the eggplants on a paper towel and remove excess fat.
5. Finely chop the garlic or pass it through a press and mix with mayonnaise.
6. Coat each eggplant with mayonnaise.
7. Grate the cheese on a fine grater and sprinkle on a layer of mayonnaise.
8. Cut the tomato into slices.
9. Place a tomato slice on the edge of the eggplant slice and roll it up.
10. Cut off the tops of the dill and garnish the finished dish.

Eggplant with garlic and cheese

This is a very tasty and aromatic snack for every day. You can serve eggplant with cheese and garlic with any side dish. The dish can be prepared for holidays and parties.

Preparation takes 35 minutes.

Ingredients:

• hard cheese – 100 g;
• eggplant – 1 piece;
• mayonnaise;
• vegetable oil;
• garlic – 2 cloves.

Preparation:

1. Cut off the stem of the eggplant and slice it lengthwise.
2. Grate the cheese.
3. Chop the garlic with a knife and a press.
4. Fry the eggplants on both sides until golden brown.
5. Pat the eggplant dry with a paper towel.
6. Mix mayonnaise, garlic and cheese.
7. Stir the cheese mixture until the garlic and cheese are evenly combined.
8. Place a spoonful of filling on one side of the eggplant and roll it into a roll.

Eggplant appetizer with walnuts and garlic

This is a filling and high-calorie snack for every day. Harmonious combination of components and unusual taste They will make the dish a decoration for any table. Can be prepared for any holiday or served for everyday lunch with any side dish.

Ingredients:

• walnut – 0.5 cups;
• eggplants – 2 pcs;
• parsley;
• dill;
• garlic – 2 cloves;
• vegetable oil;
• salt.

Preparation:

1. Cut off the tails of the eggplants and cut into slices lengthwise.
2. Salt the eggplants and let them sit and release the juice for 15 minutes.
3. Blot the liquid with a towel.
4. Fry the eggplants on both sides in vegetable oil.
5. Beat nuts and herbs in a blender. Add salt to taste and stir.
6. Place a spoonful of filling on the eggplant and roll it up.
7. When serving, garnish with parsley leaves.

Greek-style eggplant and tomato appetizer

This is a simple but unusual tasting appetizer made from eggplant with tomatoes and garlic. The dish can be served on its own or as a side dish for a meat dish. Can be prepared for an everyday table or a festive feast.

Preparation takes 40 minutes.

Preparation:

1. Cut the eggplant into slices.
2. Dissolve salt in water and pour over eggplants to remove bitterness.
3. Finely chop the tomatoes.
4. Finely chop the greens.
5. Finely chop the garlic with a knife.
6. Dip the eggplants in flour.
7. Fry until golden brown on both sides.
8. Place tomatoes, garlic and herbs in a frying pan. Add salt and spices. Simmer the tomatoes in a frying pan over low heat until tender.
9. Place the eggplants on a plate and top each with a spoonful of tomato sauce.
10. When serving, garnish with herbs.

Eggplant crumble for appetizer

This unusual recipe white eggplant appetizers. Fast original dish can be served for lunch or dinner or placed on a holiday table.

Preparing the crumble takes 30 minutes.

Ingredients:

• feta cheese – 150 gr;
• hard cheese– 30 g;
• white eggplant – 3 pcs;
• tomato – 3 pcs;
• butter– 3 tbsp. l;
• vegetable oil;
• flour;
• salt and pepper to taste.

Preparation:

1. Cut the eggplants in half lengthwise.
2. Carefully cut out the inside, forming “boats”.
3. Grease the inside of each eggplant with vegetable oil.
4. Cut the tomatoes into cubes.
5. Cut the eggplant pulp into pieces and mix with the tomatoes.
6. Add salt and pepper, stir.
7. Place the filling in the pan and fry until done.
8. Cut the feta into cubes.
9. Grate the butter and mix with flour.
10. Grate the hard cheese on a fine grater and add to the butter.
11. Mix the ingredients.
12. Place in eggplant vegetable mixture. Place feta cheese on top.
13. Place cheese crumbles at the very top.
14. Place everything on a baking sheet and bake at 180 degrees for 20 minutes.
15. Sprinkle the finished crumble with chopped herbs.

Eggplant is an amazing vegetable that has a pleasant piquant taste. They are easy to prepare and very popular among chefs. different countries peace. In many national cuisines there are many interesting and incredible delicious dishes, the main ingredient of which is eggplant.

Blue ones go well with other vegetables, meat and fish; they can be baked, boiled and fried. Among homemade preparations, eggplant snacks occupy one of the most important places. Eggplants can be well preserved and stored until the next season, so every housewife always has a special place for them in her pantry.

September-October - massive harvest and perfect time for eggplant lovers. Don't put it off until later - prepare some wonderful snacks from this amazing vegetable. Check out the most popular and original recipes eggplant appetizers and choose to your taste!

Eggplants with tomatoes and cheese, fan-baked in the oven

It’s hard to find a more spectacular dish to decorate a holiday table than this wonderful appetizer. This dish has several names: “Firebird”, “Peacock Tail”, “” and others. They all perfectly characterize appearance snacks - they are really very bright and beautiful.

Regardless of the name under which this treat appears on the festive table, all guests are well aware that it is also incredibly tasty.

The magnificent combination of juicy eggplant pulp, tomatoes and cheese will delight even the most fastidious and demanding gourmet. And thanks to the fact that all the vegetables participating in this festival of taste are also very healthy, the snack can rightfully take one of the very first places in the TOP.

Preparing it is not difficult at all, because all the products are inexpensive and can be easily purchased at the nearest store. A light but quite filling snack will appeal to all lovers of vegetable dishes, especially since its calorie content is very low and amounts to 191 kcal per 100 g.

Eggplant towers with creamy sauce

An easy-to-prepare appetizer, the taste of which will not leave any lover of vegetable dishes indifferent. Only a few ingredients are required to prepare. Despite this, thanks aromatic sauce tartare, the appetizer acquires an unusual and original taste.

It takes no more than 15 minutes to prepare this treat, so it will become a real lifesaver for housewives. Eggplant towers with cream sauce

You can cook with or without an occasion. This dish can be adapted to suit any taste - just use a different sauce or dressing. This original snack is ideal for a diet - nutritional value A sufficiently filling portion will be only 90 kcal. When compiling holiday menu , don't forget about it great dish

, because preparing it is very simple.

Stuffed eggplants in Catalan style

Stuffed eggplants are a delicious and original dish that is very popular in various countries around the world. Depending on traditions, it is prepared with meat and vegetable fillings, baked in the oven and grilled. Due to the fact that eggplant goes well with many foods, the filling can be prepared in a variety of ways. This recipe is one of the most original options

preparing a holiday snack. Vegetables are used for the filling, so the dish is not only very tasty, but also healthy. Like others

vegetable dishes

, eggplants according to this recipe turn out to be very filling, but at the same time very light. The calorie content of the finished snack is no more than 103 kcal per 100 g. If desired, the taste of the snack can be changed using various vegetable combinations. This makes its taste even richer and more interesting. How to make moussaka casserole with eggplant Moussaka (casserole) - very

popular dish , the recipe of which is found in different national cuisines. This amazing snack is most widespread in Mediterranean countries, the Balkans and the Middle East. It is believed that it first appeared in Greece, but similar dishes can be found in Italian and Turkish cuisines. Each housewife has her own special secret for preparing it.

A delicious vegetable casserole turns out very juicy and satisfying, despite the fact that it

Vegetable rolls are the easiest way to make a simple and original holiday treat. Due to the fact that you can use any cheese as a filling, you can get a completely new bright taste every time. Preparation does not require much time, so they will become a real salvation if guests suddenly arrive.

This appetizer can rightfully be called universal, because it can always be prepared. It is suitable for family dinners and festive feast, neither adults, nor children will refuse it. Snack It looks beautiful and elegant, so cook it only in large portions. Depending on the filling, the calorie content of the snack may vary and range from 100 to 300 kcal.

The snack can be prepared according to classic recipe, or you can show your imagination and make it truly unique. Try to cook this wonderful dish and find your signature secret that will make this snack your family treat.

It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.

But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.

1. Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
2. If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
3. To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
4. To prevent the flesh from turning black, cook the eggplants over high heat.
5. If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Moussaka

This is a traditional Balkan and Middle Eastern dish made from eggplants and minced meat. Tasty and very filling.

Ingredients:

• 800 g eggplants;
• 800 g minced lamb or beef;
• 300 g tomatoes;
• 1 onion;
• 50 g hard cheese;
• 180 g dry white wine;
• olive oil for frying;
• salt and pepper to taste.

For the sauce:

• 500 ml milk ;
• 40 g butter;
• 30 g flour;
• 200 g hard cheese;
• 2 eggs;
• salt and nutmeg to taste.

Preparation

Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.

The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.

Caponata

This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as independent dish and also as a side dish and snack.

Ingredients:

• 800 g eggplants;
• 150 g olives;
• 90 g capers;
• 140 g onions;
• 50 g sugar;
• 400 ml tomato paste;
• 80 ml white wine vinegar;
• olive oil for frying;
• basil, salt and pepper to taste.

Preparation

Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (remember that they can be pickles), olives, wine vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for another 7–10 minutes. A couple of minutes before cooking, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can generally do without it, since capers usually add the necessary saltiness to the dish.

Lasagna

This is a variation of the traditional Italian dish, where eggplant replaces the dough.

Ingredients:

• 800 g eggplants;
• 500 g minced beef;
• 500 g thick tomato paste;
• 100 g mozzarella;
• 100 g parmesan;
• 100 g breadcrumbs;
• 2 eggs;
• 2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a greased baking sheet. olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.

At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Place some of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).

Spaghetti dressing

Eggplants can not only replace pasta, but also complement it perfectly. For example, they can be used to prepare vegetable sauce for spaghetti.

Ingredients:

• 800 g eggplants;
• 500 g spaghetti;
• 400 g tomatoes;
• 4 cloves of garlic;
• olive oil;
• basil;
• salt and pepper to taste.

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.

Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.

Cutlets

Ingredients:

• 3 small eggplants;
• 400 g chum salmon fillet or other sea ​​fish to your taste;
• 100 g hard cheese;
• 100 g butter;
• 2 tomatoes;
• 1 onion;
• salt and herbs to taste.

Preparation

Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

This simple salad can be done in nature. It will be a great addition to others meat dishes cooked on the grill.

Ingredients:

• 1 large eggplant;
• 1 purple onion;
• 1 avocado;
• 1 lemon;
• rapeseed and olive oil;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• oregano and parsley;
• salt and black ground pepper taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables with rapeseed oil until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.

In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.

Sticks in batter

This is an easy summer snack. Eggplants prepared according to this recipe are lean, tender inside and crispy. cheese crust outside.

Ingredients:

• 500 g eggplants;
• 150 g hard cheese;
• 1 egg;
• 100 g breadcrumbs;
• 3–4 cloves of garlic;
• olive oil;
• salt, ground black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.

At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.

Place baking paper on a baking sheet and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.

Rolls

There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.

Ingredients:

• 500 g eggplants;
• 100 g cream cheese;
• 2–3 cloves of garlic;
• olive oil for frying;
• salt, pepper and herbs to taste.

Preparation

Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using a paper napkin. If you prefer baked vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts(optional).

Turrets

This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with greens, are perfect for the holiday table.

Ingredients:

• 400 g eggplants;
• 400 g tomatoes;
• 300 g mozzarella;
• 3 tablespoons olive oil;
• balsamic vinegar;
• salt, ground black pepper and basil to taste.

Preparation

Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and sprinkle balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.

Snack "Peacock Tail"

Another one bright snack from eggplants. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

• 500 g eggplants;
• 300 g tomatoes;
• 200 g cucumbers;
• 200 g feta cheese;
• half a jar of olives;
• 3 tablespoons sour cream;
• 2–3 cloves of garlic;
• olive oil;
• dill;
• salt to taste.

Preparation

Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.

Place the eggplants in a mold on a large oblong plate. peacock tail. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.

Heh

Heh - this is korean dish, which is usually made from meat, fish or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

• 1.5 kg eggplants;
• 100 g paprika;
• 1 spicy Bell pepper;
• 7–8 cloves of garlic;
• 2 tablespoons vegetable oil;
• vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After this, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. Place eggplant, garlic and pepper in layers in a plastic container. Spray with vinegar, sprinkle with a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes made from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.

The fastest and most delicious appetizer of eggplant with garlic is prepared in the oven! Yes, yes, you didn’t hear me - it’s very fast, and there’s no grease or splashes on the stove from the frying pan, try it!

We will need

2-3 eggplants
1-2 onions
2-3 cloves of garlic
2 tbsp. spoons of tomato paste or ketchup
greens to taste

Preparation:

Cut the eggplants into slices and place them on a baking sheet, covering it with food paper, add salt and a brush, after dipping them in vegetable oil, grease each piece.
Place the eggplants in the oven for 7-10 minutes, heating it to 200 degrees.
While the eggplants are fried until golden brown, fry the onions with garlic and tomato paste.
Remove the eggplants from the oven and place the resulting mixture on top and sprinkle with chopped herbs.
In this way, eggplants are fried without splashing and a beautiful blush is guaranteed!

1:9

Spicy eggplant rolls (quick, easy and delicious!)

Ingredients:
- 1 eggplant;
- 2 tomatoes;
- 50 grams of mayonnaise;
- 3 cloves of garlic;
— 30 ​​grams walnuts;
- 40 milliliters of vegetable oil;
- parsley, salt;

Preparation:
Without peeling, cut the eggplant into thin slices with a sharp knife.

Add salt and let stand for about five minutes to remove the bitterness.

Fry in hot vegetable oil on both sides and place on a paper napkin, allowing excess oil to be absorbed.

Peel and squeeze the garlic through a garlic press, mix with mayonnaise.

Lubricate the eggplant slices with mayonnaise on one side, place a sprig of parsley and a tomato slice, and roll up.

Place the rolls on a plate, sprinkle with dried crushed walnuts, and garnish with parsley sprigs.

Turkish eggplant

Turkish eggplants are very easy to prepare and are a pleasure to serve. Everyone who has tried such eggplants then looks for a recipe for their preparation. I am sharing the recipe with you.

Ingredients:

3 pcs. - eggplants
3 pcs. - large tomatoes
3 pcs. - carrots
1 bunch - parsley
100 ml. - vegetable oil
salt
black pepper

3:9

Preparation:

Wash the eggplants and cut them straight with the skin into fairly wide slices across.
Add a little salt and leave for 40 minutes to release the bitterness.
Then rinse the plates in cold water.
Grate the carrots on a coarse grater.
Cut tomatoes and onions into small cubes.
Mix onions, carrots and tomatoes, then fry in vegetable oil until tender, season to taste.
After this, I fry the eggplants on both sides.
Fried vegetables are placed on each piece of eggplant.
Then you need to transfer the plates to a baking sheet, connecting them together.
Drizzle a little vegetable oil on top and place in the oven.
Bake for 10-15 minutes at 185 degrees.

This is how easy it is to prepare eggplants in Turkish! All that remains is to sprinkle them with any herbs. Very tasty and healthy snack it worked! Be sure to try it!

Spicy snack eggplant with tomatoes and cheese.

I suggest this one simplest recipe spicy eggplant appetizer - everything is simple, clear and in 20 minutes you can start eating :) How spicy it will be depends only on you, you just need to increase or decrease the amount of garlic in the recipe.

We will need:

Eggplants - 2 pcs.
Any hard cheese - 150 grams
Tomatoes - 3-4 pcs.
Garlic 2-3-4 cloves
Salt
Mayonnaise

Preparation:

Cut the eggplants into rings, add salted water and leave to soak for 15 minutes.
Cut the tomatoes into rings.
We grate the cheese on a medium grater, and squeeze the garlic into it, passing it through a garlic press, mayonnaise, and mix thoroughly, you can add basil and a little lemon juice.
Now take out the eggplants, let them drain and fry them in a large amount of oil, on each side, until golden brown. Place them on a strainer to remove excess oil and begin to “stuff”
Spread the cheese-garlic mixture on the eggplant and cover with the tomato - EVERYTHING!!!
You can decorate with a sprig of parsley or an olive berry; everyone will enjoy this delicious appetizer of eggplant and tomatoes. You can serve it with any side dishes or as a separate dish with a piece of black bread, after toasting it in the toaster.

4:9

Eggplant rolls with nuts.

Anyone who loves eggplants will definitely appreciate this appetizer. I will add to this that this dish can also be prepared for the holiday table. Today I made the filling from nuts, and sometimes instead of a nut I put a tomato. Quite simple and tasty...

Cooking method:
Cut the eggplants lengthwise into thin slices.
Soak them in salt water.
Fry in a frying pan with a minimum amount of fat (oil).
Dip each piece with a napkin (to remove excess fat).

Preparing the filling:
Grind the nuts, add garlic, grated cheese and a little mayonnaise. Mix well.
If you like your appetizer to be spicy, add more garlic.

5:9

Finish cooking:
Take a plate of eggplant and grease it a little with mayonnaise.
Place the filling on one edge of the plate and roll the eggplant into a roll.

Appetizer eggplant with tomatoes

Take the eggplants and cut them into slices, add salt and leave for 30 minutes so that the bitterness goes away (you can soak the eggplants in milk).

Preparing the eggplant filling - grate cheese and garlic on a fine grater, add mayonnaise and mix everything.
When the time is up, rinse the eggplants with cold water, dry and fry in vegetable oil.
Blot off excess oil and place on a plate. Lubricate with the prepared mixture, then place the tomatoes, put the filling on the tomatoes again and sprinkle with finely chopped herbs. Great snack!

6:9

Georgian eggplant rolls

An incomparable eggplant appetizer - tasty, spicy, a little spicy! My family really loved these rolls. As soon as the season begins, I cook this dish all the time. My husband is absolutely delighted! This appetizer will look great on a holiday table.

Products

eggplants - 2 pcs.
hard cheese - 50 g
walnuts (kernels) - 70 g
garlic - 2 teeth.
Georgian adjika - 0.5 tsp.
mayonnaise - 2 tbsp. l.
salt - to taste
parsley - for decoration
vegetable oil - for frying

Preparation:
Wash the eggplants, remove the stems. Cut into thin long slices along the entire eggplant.
Place the eggplant slices in a bowl, sprinkle with salt and leave for 30 minutes.
Pour vegetable oil into a heated frying pan. Place the eggplants in a colander to drain the liquid, and then fry in a frying pan with butter on both sides until golden brown (do not overfry, they will become dry and difficult to roll).
Place the fried eggplant slices on a napkin or paper towel to remove excess fat.
Grate the cheese on a fine grater (any hard cheese will do), peel the garlic and pass through a press, chop the walnuts in a blender. Place everything in a deep bowl, add mayonnaise and mix the mass well.
Lightly grease each eggplant slice along its entire length. Georgian adjika. Place a spoonful of nut-cheese mixture on the edge and roll it up. Place the finished rolls on a plate and garnish with parsley. You can also garnish with chopped hot pepper. The deliciousness is incredible!

Which appetizer do you want to prepare first? eggplant appetizer with garlic or a snack with tomatoes and garlic? We are sure that you will certainly like any of the snacks we offer. The only question will be the priority of their preparation. So, let's look at options for preparing eggplant snacks.

For snacks, select only blue-black, small, oblong and slightly unripe fruits. They contain fewer seeds and have delicate taste. Eggplants, which taste bitter, must first be cut, salted, and left under pressure for half an hour. As soon as the juice is released, rinse the eggplants and dry with a paper towel. After processing with salt, not only bitter juice is released, eggplants will also absorb less oil during frying. For appetizers, eggplants are stuffed with sweet peppers, tomatoes, herbs, walnuts, etc. You can use sour cream, mayonnaise, yogurt, etc. as a dressing.

Eggplant appetizer recipes

Ingredients:

Red Bell pepper- 5 items
- hot pepper pod
- eggplant – 5 pieces
- parsley and dill
- sugar - half a teaspoon
- salt – 3 tablespoons
- wine vinegar - a couple of teaspoons

Preparation:

1. Wash the fruits, cut into slices, sprinkle with salt, and place under a press for an hour. Drain off the bitter liquid and fry the circles in sunflower oil.
2. Wash, peel, and mince the red pepper.
3. Add sugar, vinegar, salt, pepper.
4. Place the cooled eggplant slices on a dish, add the pepper mixture, and sprinkle with herbs.

You will also like it. They turn out amazingly delicious!

Eggplant appetizer with photo

Ingredients:

Eggplant – 3 pieces
- large tomato – 3 pieces
- garlic clove – 5 pieces
- Bell pepper, onion– 2 pieces each
- basil
- black pepper
- vegetable oil
- salt

Preparation:

1. Cut the eggplants into slices and fry.
2. Peel the tomatoes by first pouring boiling water over them. Grate or pass through a meat grinder.
3. Peel the pepper and cut into 6 or 8 pieces.
4. Peel the onion and cut the pepper into 6 or 8 pieces.
5. Fry the onion, add pepper, fry for another 8 minutes.
6. Add chopped tomatoes to the onions and peppers, simmer for 5 minutes.
7. Place fried eggplants on the bottom of a heat-resistant dish, add salt, pepper, sprinkle with chopped garlic, and place a layer of tomatoes and vegetables. Repeat layers until you run out of vegetables.
8. Cover the eggplants with a lid and simmer on low heat.
9. Sprinkle with basil leaves.

Cold eggplant appetizer

Bell pepper, eggplant - 2 pieces each
- garlic clove – 2 pieces
- lemon
- garlic clove – 2 pieces
- greenery
- salt and black pepper
- spices

Preparation:

1. Wash the peppers and eggplants, place on a baking sheet, put in the oven, and fry for 20 minutes.
2. Remove the eggplants from the oven, peel and cut into long strips.
3. Remove the pepper from the oven after 40 minutes, peel and cut into strips.

Appetizer of carrots and eggplants.

Ingredients:

Carrots – 2 pieces
- eggplant – 4 pieces
- butter – 20 g
- salt pepper
- vegetable oil

Preparation:

1. Wash the fruits and cut them into cubes.
2. Peel the onion, wash it, chop it finely.
3. Wash, peel and grate the carrots.
4. Wash the carrots, onions, eggplants, put them in a frying pan, add salt and pepper, add oil, fry over medium heat, add butter, pour in a little water, and simmer.

Please your household and...

Festive eggplant snacks.

Ingredients:

Tomato – 3 pieces
- zucchini – 100 g
- eggplant – 400 g
- pepper, salt
- olives – 10 pieces
- olive oil – 5 tablespoons
- a bunch of parsley

Preparation:

1. Wash the zucchini with eggplants and tomatoes, peel, cut into slices, place in a frying pan, add salt, pepper, olive oil, and simmer for 30 minutes.
2. Add peeled olives, stir, simmer for 5 minutes, let cool.
3. Serve, garnish with parsley sprigs.

Eggplant appetizer photo recipe.

Eggplant Neapolitan style.

Ingredients:

Eggplant
- flour
- salt
- tomato sauce
- grated parmesan
- vegetable oil

Preparation:

1. Select medium-sized eggplants, peel, cut into 6 pieces lengthwise, add a little salt, bread in flour, fry, remove from the pan, let the oil drain.
2. Cover the bottom of a portioned saucepan with a layer of cheese, pour tomato sauce, add half of the prepared eggplants, repeat layers, ending with a layer of cheese.
3. Before serving, keep it on the fire for a while so that the cheese has time to melt and combine with the tomato sauce. Appetizer with eggplant and cheese ready!

Ingredients:

Sour cream – 3 tablespoons
- egg, eggplant - 3 pieces each
- salt
- a bunch of parsley

Preparation:

1. Wash, peel and cut the eggplants into cubes.
2. Peel and chop the eggs.
3. Wash the greens and chop finely.
4. Place the eggplants in a frying pan, add salt, add vegetable oil, fry for 7 minutes, cool, mix with eggs, season with sour cream, sprinkle with parsley, serve.

Spicy appetizer with eggplant and meat.

Ingredients:

Eggplant – 3 pieces
- boiled chicken meat – 320 g
- garlic clove – 2 pieces
- hot pepper – 2 pieces
- adjika – tablespoon
- vegetable oil
- carrots - a couple of pieces
- onion
- salt
- loaf of rye bread

Preparation:

1. Wash the carrots and eggplants, cut into strips.
2. Peel the onion, wash it, cut it into rings.
3. Peel the garlic and crush it.
4. Pod hot pepper wash, remove seeds, chop.
5. Cut the bread into thin slices.
6. Mix eggplants with carrots, peppers, garlic, onions, put in a frying pan, simmer for five minutes, add adjika, salt, pour in a little adjika, mince, mix with vegetables, simmer for 3 minutes.
7. Cool the finished appetizer, place on slices of bread, and serve.

Eggplant appetizer recipe for the winter.

Ingredients:

Tomatoes – 3 pieces
- eggplants – 1 kilogram
- large head of garlic – 2 pieces
- sweet bell pepper
- medium chili pepper – 2 pieces
- onions, carrots – ½ kg each
- a glass of vegetable oil
- ground red pepper - teaspoon
- sugar - one glass
- salt, vinegar - 2 tablespoons each

Preparation:

1. Wash and clean all products.
2. Prepare jars for seaming.
3. Grate the carrots, and turn the tomatoes through a meat grinder.
4. Peel the peeled sweet pepper and cut into large strips.
5. Cut the eggplants into cubes.
6. Cut the onion into half rings.
7. Slice the chili pepper along with the seeds.
8. Place tomatoes, carrots, and vegetable oil in a saucepan and simmer for 30 minutes.
9. Add chopped vegetables: onions, eggplants, bell peppers, sugar, salt.
10. Boil for 30 minutes while stirring.
11. Add everything spicy to the pan: garlic, vinegar, black pepper, chili pepper, boil for ten minutes.
12. Roll the finished assortment into jars, let cool, and store.

Eggplant appetizer peacock tail.

Ingredients:

Vegetable oil
- processed cheese – 2 pieces
- eggplant – 2 pieces
- clove of garlic – 3 pieces
- mayonnaise - a couple of tablespoons
- egg – 2 pieces
- medium-sized cucumber
- ground black pepper
- black pitted olives – 10 pieces
- red bell pepper – ¼ piece

Preparation:

1. Boil the eggs, cut the eggplants into slices, fry, place on a napkin.
2. Processed cheese, boiled eggs grate.
3. Press the garlic through a press.
4. Salt, pepper, stir everything, season with mayonnaise.
5. Cut the cucumber into thin slices.
6. Cut the olives in half, the peppers into quarters.
7. Grease each eggplant circle with salad mixture. Place a slice of cucumber and a slice of olive on one end. Place a piece of pepper on the opposite end.
8. Decorate all the circles in the same way.
9. Place the prepared circles on a flat dish in the shape of a peacock’s tail.

It turns out very tasty and eggplant appetizer mother-in-law's tongue. You can read her recipe.

Appetizer with eggplants and raisins.

Ingredients:

Eggplant – 5 pieces
- a bunch of parsley
- ground cumin
- vegetable oil, raisins – 100 g each
- potatoes – 2 pieces
- salt
- hot pepper

Preparation:

1. Wash the raisins, soak for an hour in warm water.
2. Rinse the eggplants, dip in boiled water for a couple of minutes, peel, cut into cubes, fry in 5 tablespoons for 5 minutes, add raisins, fry for three minutes.
3. Wash the potatoes, boil, peel, and cut into cubes.
4. Wash the hot pepper, remove the seeds, and chop.
5. Wash the parsley and chop it.
6. Place raisins and eggplants in a bowl, add pepper, potatoes, parsley, salt, cumin. Mix everything, season with vegetable oil, place on a dish, refrigerate for 30 minutes, and serve.

We hope that you liked the variety of eggplant appetizers we presented, and you have already chosen several recipes for yourself. They can be prepared for a family dinner or served on a holiday table.