Simple recipes for eggplant with garlic

Eggplant lovers affectionately call these fruits “little blue ones.” The vegetable is used to prepare healthy, nutritious and very tasty savory appetizers of eggplant with garlic. They are perfect as a side dish for meat and go well with potatoes.

A traditional option is a spicy appetizer of eggplant with garlic. The combination of the indicated ingredients in the recipe for dishes with eggplants can be called basic.

Preparing the eggplants

To make a spicy snack with garlic, eggplants can be fried, baked, stewed or boiled. They are not bad marinated, grilled or crushed in the form of caviar. The main problem that upsets cooks is bitterness.

For your information! Almost no bitterness is felt in young fruits with light seeds and narrow skin.

To prevent bitterness from being felt, before production the fruits should be treated using one of the following methods:

Cook "bald". To do this, simply remove the skin. It is convenient to do this with a special knife for peeling vegetables.
Soak in cool salted water before cooking.
A couple of hours and the vegetable is ready to use. There will be no bitterness felt. A tablespoon of salt per 500 mg of water is useful. For your information! To speed up the process, cut fruits are placed in water.
Wash the eggplant and cut into large pieces. Then sprinkle with salt and fill with bubbling water. Let stand for a couple of minutes, drain the water, wash and dry the tenderloin.

Recipes for spicy eggplant appetizer with garlic

Eggplants themselves do not have a distinct taste. Adding garlic gives them pungency and piquancy.

Fried eggplants with garlic and mayonnaise

Wash the vegetables thoroughly and remove the bitterness using any method. Chop the fruits into rings. The thickness of the tenderloin is approximately a centimeter.
If the vegetables are not large, then you can cut them lengthwise in the shape of tongues. The slices are fried on both sides in previously heated oil.
While the frying process is going on, prepare the garlic. It is chopped or passed through a press. The garlic mass is mixed with mayonnaise.
Place the finished eggplant slices on a dish and brush with mayonnaise and garlic.

This is the most common, accessible and quick recipe. Even a novice cook can prepare a snack.

Spicy eggplant with garlic and cheese

large fruits - 2 pcs.;
hard cheese – 250 g;
garlic – 3-5 large cloves;
little flour (approximately 100 g);
mayonnaise – 3 tbsp. spoons;
vegetable oil for frying.

Cooked vegetables are cut into rings, rolled in flour mixed with a small amount of salt and fried. To get rid of excess oil, dry the slices on a napkin or cardboard towel.

Grated cheese is mixed with mayonnaise and chopped garlic. You can add fresh or dry dill to the sauce. The slices are laid out on a plate in layers. Any layer is smeared with sauce.

An eggplant appetizer with cheese and garlic can be stored in the refrigerator for a number of days.

Baked eggplant appetizer

For production you will need:

2 medium-sized fruits;
3-4 medium-sized tomatoes;
sour cream – 100 g (can be replaced with soy sauce);
hard cheese - a little less than 100 g;
salt, dark pepper and garlic - to taste;
oil for frying.

Cooked vegetables are cut lengthwise, no more than a centimeter wide. Fry in bubbling oil on both sides. Place parchment paper on a baking sheet and arrange the fried slices.

Mix sour cream with chopped garlic, pepper and salt.
Grease the slices with sauce. Cut the tomatoes into thin slices and place on top.

Sprinkle with finely grated cheese. Bake in the oven. Baking temperature 180 degrees, time – a quarter of an hour. Serve the appetizer hot.

The recipe for an appetizer of eggplant, cheese and garlic is one of the most popular. Here you can realize your culinary fantasies. For example, replace tomatoes with hornbeams, sweet peppers, and add ham.

Spicy Turkish appetizer

The following ingredients will be required:

large fruits – 2 pcs.;
a couple of small or one large tomato;
medium carrot, 2 huge cloves of garlic;
a small bunch of cilantro (you can use parsley);
salt and ground pepper - to taste (both dark and reddish pepper are suitable);
vegetable oil.

Cooked eggplants are cut lengthwise. The thickness is not more than a centimeter. The slices are fried on both sides and laid out on a napkin.

Tomatoes are cut into cubes, carrots should be grated. The mixture is stewed, adding salt and pepper in advance. Chopped garlic and herbs are added to stewed vegetables.

Place foil on a baking sheet and layer eggplants and stewed vegetables. Bake at 180 degrees. The dish is ready in 10 minutes. A spicy appetizer of eggplant with garlic and vegetables, served fried.

Korean snack

Spicy eggplants with carrots and garlic can be prepared for future use - rolled into jars. The norm is given for 4 half-liter jars. Useful:

eggplants – 1 kg;
bell pepper (preferably reddish) – 300 g;
carrots – 250 g;
snow-white onion – 100 g;
medium sized head of garlic;
vegetable oil – about 100 g;
table vinegar (concentration 9%) – 50 ml;
a teaspoon is useful for salt, a tablespoon for sugar;
a third of a teaspoon of dark ground pepper.

Step-by-step annotations

Remove the skin from the eggplants and cut into cubes.
Blanch in water for a couple of minutes, then place in a colander and let drain.
At this time, the filling mixture is being prepared.
The pepper is chopped into strips, the onion into half rings, and the carrots need to be grated using a device for Korean carrots.
Add oil, vinegar, salt, sugar and pepper according to the norm to the vegetable mixture.
Place all vegetables in a pan with thick walls and simmer for approximately 10 minutes.
Garlic is finely chopped and added at the end of production.
The snack is placed in sterilized jars and covered with lids.

If the appetizer is planned to be stored for a long time, then the jars of salad should be sterilized in a water bath for at least half an hour. A special appetizer will be good for a family dinner, and guests will also appreciate it.

Spicy snacks made from eggplant with garlic taste good and are good for the body. The tandem of these ingredients is the basis for culinary imagination.

Savory snacks are great for the home table and, without a doubt, will decorate a festive feast.

Eggplant appetizer - very tasty recipes for 4 ordinary dishes

Summer-autumn time is a time when there is an opportunity and desire to eat something light, tasty and immediately useful for the body. We would like to invite you to familiarize yourself with the recipes for such dishes. We suggest taking note of such a dish as an eggplant appetizer.

These recipes don't require a ton of cooking knowledge. The main thing here is to have a sharp knife and all the necessary products, and they are all very affordable.

Cool appetizer of frisky marinated eggplants

The extraordinary hot-spicy taste of freshly pickled eggplants will not leave anyone indifferent. This dish is prepared a day before serving.

The home cook should stock up on the necessary products in advance:

Eggplants – 3-4 medium-sized pieces.
Dill greens – 1-1.5 bunch.
Green cilantro – 3-3.5 bunches.
Garlic – 7-6 cloves.
Salt - 1 table. l. with top.
Acetic acid (9%) - 1.5 teaspoons.
Vegetable oil – 2.5-3.5 tablespoons.
Water – 1.5-2 liters.

Let's start cooking:

1) Pour 1.5 liters of cold water into a saucepan with a capacity of at least 3 liters, add salt (1 level tablespoon) and acetic acid, put on fire. Bring the water to a boil.

2) Wash the products and cut off the tails.

3) As soon as the water boils, cut one eggplant into beautiful circles 1 cm wide and place in boiling water. Let the water boil and remove the circles after 2-3.5 minutes into a colander. We do the same with the rest of the vegetables, remembering that you shouldn’t cut them in advance, because they will darken and look unpresentable.

4) Chop the fresh herbs not very finely, put them in a deep bowl, add chopped garlic and salt. Mix everything, trying to keep the mixture loose.

5) Place a thin layer of greens with salt and garlic on the bottom of a fairly deep salad bowl. Then a layer of eggplant slices on top, and alternate layers so that the last layer is green. Pour vegetable oil on top, cover with a plate or saucer, smaller in diameter than a salad bowl, and place a half-liter jar of water on top.

We leave the vegetables marinated using this method on the table for 4.5-5 hours, and then put them in the refrigerator. You can serve the pickled eggplant appetizer in the same salad bowl, or by placing it on a huge flat plate along with the greens.

Appetizer of marinated eggplants with fresh carrots, garlic and apple

On a formal table, and during an ordinary home dinner, this salad immediately attracts attention with the colorful colors of vegetables and herbs. It pleasantly mixes sweet, spicy and tangy flavors to whet your appetite, and even a large portion of salad won't cause you to worry about excess calories.

For production you will need:

Pickled eggplants – 2 whole medium size.
Carrots - 1 medium size.
Apple – 1 huge with dense pulp.
Parsley and dill - one bunch each.
Green cilantro – 1-1.5 bunches.
Garlic – 1-1.5 cloves.
Vegetable oil – 1.5-2.5 tablespoons.
Salt to taste.

Prepare the eggplant appetizer:

1) Cut the pickled vegetables into cubes (approximately 1cm3).

2) Grind the washed and peeled carrots and apples into medium shavings.

3) Parsley, in addition to dill and cilantro, and finely chop a clove of garlic.

4) In a deep bowl, mix all the ingredients, adding vegetable oil and salt.

You can serve the salad on the table immediately after preparation. And after standing for a day or two in the refrigerator, it will not change its taste - you just need to stir it again before serving.

Chinese appetizer recipe with fried eggplants and vegetables in sweet and sour soy sauce

The dish in this sauce comes out tender and fragrant. Everyone will love this culinary masterpiece!

Appetizer of fried eggplant, tomato and bell pepper with garlic

Takre bldo can be served either cool or hot – it will be good either way. To make it, you will need a cauldron - specifically in a cauldron, the eggplant appetizer comes out more tasty and fragrant.

To make the snack we will prepare:

Eggplants - 3-4 pieces of the largest ones.
Tomatoes - 5-6 large pieces (for example, Beef or Bull's heart variety).
Bell pepper - 2 large burgundy and yellowish fruits.
Carrots – 2-3 medium-sized pieces.
Onions - 3-4 large onions.
Garlic – 1-1.5 heads.
Vegetable oil specifically for frying vegetables – 0.5-0.6 l.

Step-by-step recipe for making a delicious appetizer with fried eggplants:

1) Place the cauldron on high heat, pour in 0.3-0.4 liters of vegetable oil and turn it very hot.

2) Remove the stems from washed and dried eggplants.

3) Cut one eggplant into circles, the thickness of which is no more than 1 cm, and carefully lower them into the bubbling oil so that a single layer of rings forms on its surface.

4) Fry the circles until a light crust forms on both sides, then take them out and put them in a colander to allow all the excess oil to drain, and sprinkle any circle with salt.

5) Using the same method, fry all the eggplants, while cutting only the number of circles that fits in a cauldron or frying pan in one layer, otherwise the flesh will darken.

6) After frying the vegetables, drain the used oil, let the cauldron cool, and then remove the remaining oil with a paper towel.

7) Again, put the cauldron on high heat, pour in a new portion of fragrant vegetable oil (0.1 l) and heat it up very much.

Place the onion, cut into thin half rings, into the heated oil and fry until golden brown.

9) Add grated carrots on a large grater. Fry together with onions for 2-3.5 minutes.

10) Add reddish and yellowish bell pepper cut into small cubes. Fry together with the onions and carrots for almost 3-4 minutes.

11) Add the garlic chopped with a knife, fry all the ingredients for another 2-3.5 minutes, then add salt and mix carefully, not allowing the consistency of the vegetables to turn into porridge.

12) Place the finished mixture in a separate bowl, cool the cauldron and remove any remaining oil and vegetable mixture with a cardboard towel.

13) Put the cauldron on the fire again, add 0.1 liters of vegetable oil and heat it very much.

14) Cut the washed and dried tomatoes across the fruit into circles 1 cm wide and fry for 1-2 minutes, placing them on the bottom of the cauldron in the same way as eggplants, in one layer.

15) At the bottom of a huge dish we place a layer of vegetable mixture of fried onions, carrots, in addition to bell peppers and garlic. Place slices of fried eggplant in one layer on top, followed by freshly fried tomato. You should not salt the tomato slices, because they will immediately begin to release juice.

16) In a cauldron, fry the next portion of tomato slices and repeat the previous step - alternately layer the vegetable mixture, eggplant and tomatoes.

17) Place the remaining vegetable mixture on top of the outermost layer of tomato slices.

A hearty, fragrant and very tasty eggplant appetizer is ready. If desired, this snack can be preserved for the winter.

Eggplant appetizer - very tasty recipes for 4 ordinary dishes

These recipes don't require a ton of cooking knowledge. The main thing here is to have a sharp knife and all the necessary products, and they are all very affordable.

Cool appetizer of frisky marinated eggplants

The extraordinary hot-spicy taste of freshly pickled eggplants will not leave anyone indifferent. This dish is prepared a day before serving.

The home cook should stock up on the necessary products in advance:

Eggplants – 3-4 medium-sized pieces.
Dill greens – 1-1.5 bunch.
Green cilantro – 3-3.5 bunches.
Garlic – 7-6 cloves.
Salt - 1 table. l. with top.
Acetic acid (9%) - 1.5 teaspoons.
Vegetable oil – 2.5-3.5 tablespoons.
Water – 1.5-2 liters.

Let's start cooking:

1) Pour 1.5 liters of cold water into a saucepan with a capacity of at least 3 liters, add salt (1 level tablespoon) and acetic acid, put on fire. Bring the water to a boil.

2) Wash the products and cut off the tails.

4) Chop the fresh herbs not very finely, put them in a deep bowl, add chopped garlic and salt. Mix everything, trying to keep the mixture loose.

Appetizer of marinated eggplants with fresh carrots, garlic and apple

For production you will need:

Pickled eggplants – 2 whole medium size.
Carrots - 1 medium size.
Apple – 1 huge with dense pulp.
Parsley and dill - one bunch each.
Green cilantro – 1-1.5 bunches.
Garlic – 1-1.5 cloves.
Vegetable oil – 1.5-2.5 tablespoons.
Salt to taste.

Prepare the eggplant appetizer:

1) Cut the pickled vegetables into cubes (approximately 1cm3).

2) Grind the washed and peeled carrots and apples into medium shavings.

3) Parsley, in addition to dill and cilantro, and finely chop a clove of garlic.

4) In a deep bowl, mix all the ingredients, adding vegetable oil and salt.

Chinese appetizer recipe with fried eggplants and vegetables in sweet and sour soy sauce

The dish in this sauce comes out tender and fragrant. Everyone will love this culinary masterpiece!

Appetizer of fried eggplant, tomato and bell pepper with garlic

To make the snack we will prepare:

Eggplants - 3-4 pieces of the largest ones.
Tomatoes - 5-6 large pieces (for example, Beef or Bull's heart variety).
Bell pepper - 2 large burgundy and yellowish fruits.
Carrots – 2-3 medium-sized pieces.
Onions - 3-4 large onions.
Garlic – 1-1.5 heads.
Vegetable oil specifically for frying vegetables – 0.5-0.6 l.