Stew eggplants with mayonnaise. Eggplants with mayonnaise - cook while relaxing. Fried eggplants with mayonnaise, tomato, mushrooms and cheese are simple and delicious options. Recipe execution technology

Eggplants with garlic and mayonnaise go perfectly with meat and vegetable dishes. How to cook this delicious snack? This recipe will help with this.
Recipe contents:

Fried eggplants - popular dish. And although this vegetable is considered capricious, it is very tender and unique. From this root vegetable you can prepare a wide variety of delicious dishes. But the most delicious and popular snack is fried eggplant. By itself, this vegetable has practically no taste of its own. However, you can make a surprisingly tasty and spicy snack from it with mayonnaise and garlic. You will get an amazingly tasty dish prepared at home yourself. Of course, such a dish is not at all dietary, but it is always a holiday on the table and a real pleasure!

This appetizer will be a wonderful treat for all kinds of dishes. It is ideal for any side dish and meat. For the recipe, the eggplants can be cut into circles and fried on both sides, and then poured with mayonnaise and seasoned with garlic. Or you can cut them into long slices, fry them, coat them with mayonnaise and garlic and roll them into a tube. It will turn out wonderful, moderately spicy savory snack. And if you want to get dietary dish, then bake the vegetable cut into rings or slices on a baking sheet in the oven.

• Calorie content per 100 g - 133 kcal.
• Number of servings - 1
• Cooking time - 30 minutes

Ingredients:

• Eggplants - 1 pc.
• Dill - a couple of sprigs
• Garlic - 2-3 cloves
• Salt - 0.5 tsp. or to taste
• Vegetable oil - for frying
• Mayonnaise - for dressing
• Black ground pepper- pinch

Step-by-step preparation of fried eggplants with garlic and mayonnaise, recipe with photo:

Ingredients:

• eggplants - 2 pieces;
• carrots - 3 pieces;
• tomatoes - 2 pieces;
• bell pepper- 1/2 pieces;
• garlic - 2-3 cloves;
• salt - 1 teaspoon;
• sugar - 3 teaspoons.

Very tasty stewed eggplants. Step-by-step preparation

1. Let's start with eggplants. When you buy them, pay attention to the color: it should be even, without brown spots. Also, there should be no wrinkles or soft spots on the vegetable itself and the stalk. If these conditions are met, you have chosen proper eggplants and you can cook from them.
2. You need to wash the vegetable, cut off the top with the stalk and cut into cubes. When done, pour in salted water, then the eggplants will be saturated with liquid and will not absorb vegetable oil when stewing. Let it sit like this for about half an hour.
3. Let's move on to the rest of the vegetables. Let's take carrots. Clean, wash and grate on a medium grater.
4. We clean and wash the onions. To make cooking without tears, you need to leave the dry tail of the onion uncut. Then the onion will not sting your eyes, and you will feel comfortable holding it. First cut in half, then into strips, and then into cubes.
5. Wash and cut the tomatoes. To ready dish The tomato skin did not interfere, it can be removed. To do this, pour boiling water over the tomatoes and leave for a couple of minutes. Now they are easy to clean, and the crusts will not interfere with eating the dish.
6. Now you need to prepare the sweet bell pepper. Cut it in half and remove the seeds. Hide one half in the refrigerator and cut the other into cubes.
7. Take a frying pan, pour a little vegetable oil and put it on the fire until it warms up well.
8. Pour the onion into a hot bowl and fry until it becomes transparent.
9. When the onion has reached the desired state, add grated carrots.
10. Cover with a lid and simmer until half cooked, stirring occasionally.
11. While the onions and carrots are stewing, prepare the garlic. We need two cloves that need to be peeled and cut. To quickly peel garlic, place it on a board and crush it with the side of the knife. After clicking, easily remove the peel and finely chop the garlic. This is a secret method that chefs use in restaurants. Garlic peeled in this way is more flavorful and easier to cut.
12. I think the onions and carrots have already been stewed enough, so add tomatoes and bell peppers to the pan and stir. Sprinkle the vegetables with sugar and salt, mix again, cover with a lid and simmer for 15 minutes. While you can drink tea.
13. After the measured time, add the next ingredient to the pan - eggplant. Mix. If necessary, add a little vegetable oil. Cover and simmer, stirring occasionally, until the eggplants are soft.
14. Then you need to add the garlic, mix again and turn off the stove - ours stewed eggplant ready.
15. When you serve, place the dish in a mound on a nice flat plate and sprinkle chopped herbs (parsley or dill) on top.

The dish turns out very tasty and healthy. It can serve as a side dish for meat dishes. Recipes meat dishes and many more you can find here on “Very Tasty”. I'm sure they are vegetable stew will be to the taste of everyone who tries them. The dish turns out bright, beautiful, very aromatic and incredibly tasty. Cook with pleasure and treat your loved ones. Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

To prepare delicious fried blueberries, it is better to use young vegetables, which contain less solanine, a substance that gives the fruit an unpleasant bitter taste. If you come across bitter eggplants, you need to cut them, cover them with salt for a while or soak them in salted water. Cutting off the peel is not recommended.

Classic recipe with mayonnaise

• Time: 1 hour.

To prepare fried eggplants with garlic and mayonnaise, choose firm fruits with thin, shiny skin that has a glossy surface. Check that they are free of spots and visible damage, and that the stalk is green.

Ingredients:

• eggplants – 4 pcs.;
• oil (vegetable) – 30 ml;
• mayonnaise – 6 tbsp. l.;
• garlic cloves – 2 pcs.;
• parsley, dill - 1/2 bunch each;
• spices.

Cooking method:

1. Wash the vegetables, cut into rings about 1 cm thick. Place on a work surface.
2. Salt on both sides, leave for 20 minutes to remove the bitterness.
3. Rinse, dry, place on paper towels.
4. Heat the oil in a frying pan and fry the eggplant rings for 2-3 minutes on each side. Transfer to paper towels to remove excess oil.
5. Finely chop the washed greens, pass the garlic cloves through a press. Mix them with mayonnaise sauce and pepper.
6. Brush the mixture onto the fried blueberries.

Fried eggplants with garlic and tomatoes

• Time: 50 minutes.
• Number of servings: 4-5 persons.
• Difficulty: Easy for beginners.

Blue ones fried according to this recipe turn out more juicy thanks to the egg batter, which prevents the juice from leaking out during frying.

You can serve the dish by placing 2-3 eggplant slices on top of each other in the form of snack cakes.

Ingredients:

• blue, garlic cloves, eggs - 2 pcs.;
• tomatoes – 4 pcs.;
• salt, frying oil, fresh herbs.

Cooking method:

1. Wash all the vegetables, cut into rings of equal thickness, chop the garlic cloves with a sharp knife.
2. Beat the eggs with a fork or whisk. Dip the blue rings in them and fry until golden brown.
3. Place a small amount of garlic on top and then a tomato ring. Sprinkle with chopped herbs.

Tongues in egg batter

• Time: 1 hour.
• Number of servings: 5-6 persons.
• Difficulty: Easy for beginners.

When you don’t want to bother with mayonnaise sauce and coat every blue circle, you can fry eggplants with garlic in the form of tongues. After heat treatment, the vegetable slices are simply sprinkled with a garlic-dill mixture.

Ingredients:

• eggplants – 3 pcs.;
• egg – 2 pcs.;
• garlic cloves – 5 pcs.;
• flour – 4 tbsp. l.;
• salt – ½ tsp;
• dill greens – 1 bunch;
• oil.

Cooking method:

1. Wash the vegetables, cut off the tails, cut them in half, and cut the resulting halves into thin slices.
2. Beat the eggs, finely chop the dill, and chop the garlic using a garlic press. Mix the last 2 components together.
3. Dip the slices into beaten eggs, then into flour and fry for 2 minutes on each side.
4. Transfer to a plate and sprinkle with garlic-dill mixture.

Cheese rolls

• Time: 50 minutes.
• Number of servings: 5-6 persons.
• Difficulty: Easy for beginners.

This recipe for fried eggplants with garlic can be used in two ways: the vegetables are prepared in circles or slices, and after greasing, they are wrapped in rolls.

We must pay tribute to eggplants - in themselves they do not have a special taste, but a number of products can change it, or rather, transform it, among which garlic takes an honorable first place. Eggplant with garlic is a combination of taste, aroma and benefits. And if you add cheese, vegetables to this pairing, flavor it all with mayonnaise or sour cream?

The first rule: eggplants for cooking should be taken young, with thin skin. Sluggish, too large and damaged - not for us, especially if they are not our own, from our own garden, but bought in a store.

Second rule: you definitely need to get rid of the bitterness inherent in eggplants. To do this, just let the chopped and lightly sprinkled eggplants stand for 20-30 minutes, and then simply rinse them in water and squeeze or dry with paper towels. However, there are also varieties without bitterness, long live selection!

Let's cook eggplants with garlic, and we'll start with the simplest recipes.

Fried eggplant with garlic and herbs “Simple”

Ingredients:
young eggplants,
garlic,
vegetable oil,
greens (parsley, dill),
6% table vinegar,
salt.

Preparation:
Wash the eggplants thoroughly, cut into thin slices, add salt, let stand for about 30 minutes. Meanwhile, finely chop the greens, mix it with garlic passed through a press or grated and sprinkle this mixture with vinegar. Place the eggplant slices in a colander, rinse off the salt under running water, be sure to let the excess liquid drain, lightly dry the eggplants with a napkin and fry in a frying pan with vegetable oil until golden brown. Place the fried eggplants on a napkin to remove excess oil. While they are hot, spread the prepared mixture over them, lightly sprinkle vinegar on top again and leave for 20 minutes.

To prepare the next dish, take large eggplants, but not old ones, so that the sliced ​​circles turn out large. It is better to choose hard cheese, it gives a particularly pleasant crust

Eggplant with garlic and cheese

Ingredients:
2 eggplants,
garlic - to taste,
250-300 g hard cheese,
a little flour
mayonnaise,
a few cherry tomatoes - to decorate the dish,
vegetable oil,
sprigs of dill.

Preparation:
Wipe the washed eggplants with a clean napkin, cut into thin slices, add salt and leave for 40 minutes, or even more, so that the bitterness goes away. After this, rinse the salt with water, dry it and, after rolling each circle in flour, fry in vegetable oil. Hard cheese grate on a fine grater, pass the garlic through a press, add mayonnaise to these ingredients and mix well. It has been noticed that when preparing such a mass of mayonnaise, you have to add cheese, as if it absorbs the mayonnaise, and the mass turns out thick and somewhat dry. Or, as an option, pre-dilute the mayonnaise with cream, sour cream or natural yogurt. Place eggplant slices on a large round plate, spread the prepared mixture on them in an even layer and cover with other slices, and so on. You should get pyramids or towers of 3-4 circles. On top of each such pyramid is another layer of the mixture and half a cherry tomato, cut crosswise, next to it is a sprig of dill for decoration and aroma.

An excellent version of this recipe can be eggplant rolls: simply cut the eggplants lengthwise into slices using a sharp knife or vegetable peeler, prepare them in the usual way(salt, dry, fry), wrap the cheese-mayonnaise mixture in them and garnish with cherry tomato halves. You can put the filling inside: quarter walnut, strip of ham or smoked sausage, but who knows what else?..

When fried, eggplants absorb vegetable oil like a sponge. To somehow reduce their “appetite,” dip the eggplant slices in flour or fine breadcrumbs before frying.

Eggplants with garlic and mayonnaise

Ingredients:
2-3 eggplants,
3-4 cloves of garlic,
200 g mayonnaise,
greenery,
salt - to taste.

Preparation:
Cut the eggplants into slices, place in a bowl, add salt and leave for a while. To finally get rid of the bitterness in eggplants, some of which still remains even after the manipulations done, remove the peel from the eggplants, and the problem is solved. Pass the garlic through a press, place it in a small container and pour boiling water over it. Let it brew for 15 minutes, and in the meantime chop the greens. Drain the liquid from the garlic (however, if you like spicy dishes, then you can leave it), add mayonnaise to it and mix. The sauce should be thick. Place the eggplant slices, washed from salt and dried, in a frying pan with vegetable oil, cover the frying pan with a lid and fry over low heat for 5-7 minutes. Please note that you only need to fry the eggplants on one side. And in general, they are more likely to be stewed under a lid than fried. Take out some (preferably rectangular and large) container with a lid, place a layer of eggplants in it, pour sauce over them and generously sprinkle with herbs, then again a layer of fried eggplants, sauce, herbs, and so on to the top. Close the container with a lid and put it in the refrigerator so that the eggplants can brew, soak in the sauce and amaze you with their unique taste.

Eggplants with garlic, onions and herbs, stewed in sour cream

Ingredients:
eggplants (2 small or one large),
3-4 cloves of garlic,
1 large onion,
150-170 g sour cream,
vegetable oil,
1 bunch of dill,
salt, pepper - to taste.

Preparation:
Peel the washed and dried eggplant and cut into medium cubes. Chop onion, garlic and herbs. In a frying pan heated with a little oil, first fry the onion, then add the eggplants to it and simmer together under the lid. Add salt, a little ground black pepper, garlic and dill and simmer until almost done. Add sour cream, stir and heat well for 5-10 minutes.

True lovers and connoisseurs of eggplant dishes claim that eggplant goes best with tomatoes. You have a wonderful opportunity to test this from your own experience and with the help of our simple recipe.

Eggplants with garlic and tomatoes “Ideal trio”

Ingredients:
1 large eggplant
2-3 tomatoes (depending on size),
3-4 cloves of garlic,
100 g hard cheese,
1 tbsp. l. mayonnaise,
salt, ground black pepper - to taste,
vegetable oil.

Preparation:
Cut the washed and dried eggplants lengthwise into slices, add salt and pepper to taste and fry on both sides until golden brown. Then place the fried eggplants on a baking sheet lined with parchment paper. In a bowl or deep plate, mix mayonnaise with garlic passed through a press. Lubricate only one surface of the eggplant with the prepared sauce, place tomatoes cut into semicircles on top and sprinkle hard cheese grated on a medium grater on top. Place the baking sheet in an oven preheated to 180ºC and bake for 10-15 minutes. Remove the pan from the oven and place delicious eggplants with garlic and tomatoes on wide dish and eat them hot or cold. It doesn't matter at all, because they are good in any form.

Bread-breaded eggplants with garlic “Everything is at hand”

Ingredients:
1-2 small eggplants,
2-3 cloves of garlic,
150-200 g wheat bread or breadcrumbs,
1 egg,
salt, ground black pepper - to taste.

Preparation:
Wash and dry the eggplants, cut into thin slices, add salt and leave for 30 minutes. Then rinse off the salt, dry and fry the eggplant slices over low heat until golden brown on both sides. Beat the egg with salt and pepper in a bowl. Add chopped garlic to this mixture. Grind the bread into crumbs. Dip the fried eggplant slices into the egg mixture, moisten them well, then, taking them out one at a time, roll them in bread crumbs or breadcrumbs on both sides and place on a baking sheet lined with parchment paper. Place the baking sheet in an oven preheated to 190ºC and bake for 15 minutes.

Agree, eggplants with garlic are always a priority. They are not inferior to any of the complex eggplant masterpieces in taste, ease of preparation and originality. And nothing can be done about it, because eggplants with garlic have long been a universally recognized culinary hit!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina