Ordinary eggplant and garlic recipes

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;
a 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 have an unsurpassed taste and are healthy 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.

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Eggplants with garlic, more than 30 recipes

Mon, July 30, 2018 6:47 pm + to quote book

Eggplants with garlic, more than 30 recipes

A special appetizer of eggplant with garlic and dill.

A good appetizer of eggplants, for a festive table and not only. Our eggplant cake just flies away!

A recipe for fried eggplants with garlic - a very tasty winter snack. Fried eggplants are topped with garlic and herbs.

Savory and fragrant eggplants baked in the oven, with tomatoes and a golden cheese crust.

One of the most common dishes in Turkey is eggplant stuffed with vegetables. There are many methods for making stuffed eggplants, here is one of them.

Eggplant baked with tomatoes and cheese is a delicious appetizer for your table.

Special eggplant rolls with eggs and cheese inside are a light but satisfying, fiery appetizer.

A very tasty salad with eggplants, which you can close and enjoy with Korean eggplants in the winter.

Eggplant stewed in sour cream, onions and garlic is a common recipe for making eggplant.

We offer you a recipe for a very tasty and unusual dish - eggplant adobo.

Adjapsandali is a very tasty, juicy and satisfying, but nevertheless completely vegetable dish of classical Georgian cuisine.

I want to share with you the most delicious Korean eggplant salad. This Korean-style eggplant salad is eaten even by those who don’t like eggplants (can you imagine, there are such people)). The salad is simply excellent and very tasty! And if you take such a snack outdoors. Look, I warned you :)

This special appetizer - salted eggplants with garlic - will take up decent space on your table, displacing ordinary pickled cucumbers and tomatoes.

We are making preparations for the winter. Let's suggest creating eggplants with garlic. Small and medium eggplants are used for pickling.

Treasure of civilization - a recipe for Georgian eggplants for the winter.

In summer, eggplant recipes are especially popular. A wide variety of dishes are prepared from this vegetable. I recommend varying your menu by preparing a very tasty appetizer - Korean eggplant.

Eggplants baked with cheese, cottage cheese and herbs - Kucherikas eggplants - a delicious, ordinary appetizer for a festive table and for any day. Try eggplant stuffed with cottage cheese and cheese, baked in the oven.

The eggplant and tomato appetizer is prepared as simply as possible - the eggplants are fried in a pan and served with tomatoes, cheese and garlic sauce.

Not a bad spicy appetizer, and just nice with potatoes.

Eggplants are baked in the oven and served with nut sauce. The Bazhe sauce is distinguished by its ease of production - all ingredients are mixed, the nut mass and spices cannot be heat treated. Eggplant with nut sauce, which adds a special touch to the regular menu, will appeal to both connoisseurs of Georgian cuisine and fans of savory snacks and spices.

Cold eggplant appetizer

Option 1: Quick, cool appetizer of eggplant with walnuts

Eggplants with walnut inside are special and fragrant. You can add any greens that you like to the nut mixture. You can fry the eggplants or bake them in the oven.

Option 2. Cold appetizer of eggplant with garlic in the form of rolls

Cold appetizer of eggplant with garlic is a special dish that is very popular. Its production does not require much time. In all this, available products are used.

Ingredients

three small eggplants;
sunflower oil;
three cloves of garlic;
a bunch of fresh dill;
50 g mayonnaise.

Step-by-step manufacturing recipe

Carefully wash the eggplants, trim the stem and slice lengthwise. Salt each strip and leave for about half an hour. Then rinse and wring out.

Place a frying pan with oil on the fire and heat it well. Add eggplant slices and fry until golden brown. Turn over and fry on the other side.

Place the finished eggplants on a flat dish, covering it with a napkin, and leave to cool.

Place mayonnaise in a bowl. Add finely chopped dill to it and squeeze the garlic cloves through a garlic press. Stir.

Place a spoonful of mayonnaise with herbs and garlic on the edges of the eggplant slice, carefully roll it up into a roll and place it perfectly on a serving dish.

The appetizer will be the least nutritious if you do not fry the eggplant slices, but lightly grease them with oil and bake them in the oven. Adjust the amount of garlic to your own taste.

Option 3. Cold appetizer of eggplant with carrots in Korean

The snack is prepared from new vegetables, which makes it very healthy. The dish will become even tastier if you keep it in the refrigerator for a couple of days. This is an ideal addition to side dishes or meat.

Ingredients

eggplants - three pieces;
vegetable oil – 100 ml;
carrots - three root vegetables;
seasoning for Korean carrots – 5 g;
bell pepper – three pods;
garlic - three cloves.

Step-by-step manufacturing recipe

Cut the washed eggplants into bars and soak them in salt water for half an hour.

We rinse the bell pepper, cut out the stalk and clean out the seeds. Chop the vegetable into large strips.

Peel, wash and grate carrots for Korean salads.

Peel the garlic and finely chop it. Place all the vegetables in a deep bowl. Season them with spices for Korean carrots.

We rinse the eggplants and live them out. Pour vegetable oil into a large frying pan and heat it well. Place the eggplants and fry them over high heat, stirring continuously, for about four minutes.

Place the fried eggplants with the rest of the vegetables, cover with a lid and leave for 40 minutes. Then mix the appetizer and put it in the refrigerator for an hour.

If you want the appetizer to be spicy, add chili pepper. You can bake eggplants; to do this, pour a little oil into the eggplants, stir and place on a baking sheet.

Option 4. Cold appetizer of eggplant with garlic and ham

The appetizer is light and at the same time satisfying due to the ham. Fresh vegetables perfectly complement the taste of sausages. You can experiment by adding cheese, cottage cheese or feta cheese to it.

Ingredients

two large eggplants;
sunflower oil;
ham – 150 g;
salt;
carrots – 150 g;
tomatoes – 300 g.

Step-by-step manufacturing recipe

Wash the blue ones, wipe with a kitchen towel and remove the stalk. Slice the eggplants lengthwise into 5mm wide slices. Salt any and leave for 30 minutes. Then wash under the tap and dry.

Wash and wipe the tomatoes. Cut out the stem. Cut the pulp into small cubes.

Peel the carrots, rinse and chop into small shavings. Cut the ham into small pieces.

Fry the carrots in perfectly heated oil, stirring constantly, until soft. Add the tomatoes, add salt and continue to fry for a couple more minutes. Place on a plate and cool.

Fry the eggplant slices in vegetable oil until golden brown. Pat with a cardboard towel to remove excess oil.

Place some vegetable insides and a block of ham on the edge of the eggplant. Roll into a roll. Wrap all the eggplant slices in this manner and place on a serving plate.

You can remove the skin from tomatoes by scalding them with boiling water. If you don't have tomatoes, you can add tomato paste to the filling. Instead of ham, you can use smoked sausage.

Option 5. Cold appetizer of eggplant with garlic “Satsivi”

Georgian cool eggplant appetizer. Like all dishes of Georgian cuisine, it involves the use of a huge amount of spices. The appetizer comes out indescribably fragrant and delicious.

Ingredients

walnuts – 200 g;
vinegar 3% – 20 ml;
young eggplants – 600 g;
vegetable oil;
a large bunch of cilantro;
saffron;
onion;
khmeli-suneli;
garlic - two cloves.

Step-by-step manufacturing recipe

Wash the little blue ones. If the skin is hard, cut it off. Cut the vegetable lengthwise into thin slices. Soak for half an hour in salt water.

Place the eggplant slices in a hot frying pan with oil and fry until lightly browned. Then turn it over and fry on the other side.

In another dry frying pan, lightly dry the nuts. Place them in a blender bowl and grind into small crumbs.

Peel the garlic and onion. We wash the greens. Place everything in a food processor and grind into a homogeneous mass.

Combine the vegetable mass with nuts, season with a pinch of saffron and suneli hops. Add vinegar and stir.

Lubricate any slice of eggplant with a nut mixture on both sides. We fold it in half and put it in an iron container. Spread the rest of the sauce on top. Cover with a lid and keep in the refrigerator for a couple of hours.

Use only young eggplants. You can add the freshest parsley to this dish, as well as any herbs and spices.

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