Eggplant rolls with tomatoes in egg batter recipe

Eggplant rolls with tomatoes in egg batter recipe

Ingredients

Step-by-step recipe for making eggplant rolls with tomatoes in egg batter with photo

So let's get down to business:

First, peel the eggplants and cut them lengthwise into slices. Place the eggplant slices in a clean container, sprinkle with salt, set aside, and let stand for 30 minutes.

Remove the dill stems and cut the greens into small pieces.

Wash the tomatoes and cut into thin circles.

Drive the eggs into a clean container and beat them, using a regular fork.

Peel the garlic and chop it. Garlic should be mixed with dill, do not forget to add salt.

Now take the eggplant slices and dip them into the egg mixture.

Place the frying pan on the fire, pour in vegetable oil, fry the cooked vegetables on each side, fry them until they turn golden.

Later, transfer the fried vegetables to a serving dish, top the slices with tomato slices and a teaspoon of dill and garlic consistency. Wrap the treat into a roll.

Cover the dish with a piece of cling film and place it in the refrigerator for an hour. This dish is served cool. That's all, eggplant rolls with tomatoes in egg batter are ready!

Video recipe Eggplant rolls with tomatoes in egg batter

Eggplant rolls with tomatoes and garlic

You can also treat your guests to an equally tasty and appetizing dish with the smell of garlic. More precisely, prepare eggplant rolls with tomatoes and garlic for them!

So, in order to prepare an appetizer according to this recipe, you will need:

Ingredients:
eggplant – 400 g;
tomatoes – 250 gr;
vegetable oil – 2 tablespoons;
mustard – 0.5 teaspoon;
mayonnaise – 4 tablespoons;
garlic, salt, parsley.

First, cut the eggplants lengthwise into thin slices, salt them, set aside and let them sit for 15 minutes.

Later, put the frying pan on the fire, pour in vegetable oil and fry the vegetables on both sides.

Next, pour mayonnaise into a clean container, add chopped garlic, mustard and chopped herbs. Mix the ingredients. Now grease any fried eggplant slice with the purchased mixture.

Bon appetit!

Eggplant in batter with tomatoes and garlic

Ingredients

Eggplants – 2 pcs.

Chicken eggs – 1 pc.

Wheat flour – 2 tbsp.

Ground pepper - to taste

Cherry tomatoes – 6-8 pcs.

Lettuce leaves - for decoration

Parsley - for decoration

Garlic – 1 clove

Vegetable oil – 30 ml

• 139 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

Eggplant in batter with tomatoes and garlic is a favorite dish that you can simply eat with the freshest pita bread or bread, without adding any cereals or potatoes. Such eggplants do not stagnate for a long time, and if they are noticed at the cooking stage, household members will slowly steal them - this happens to me all the time! Well, of course, it’s very tasty to serve such eggplants with mashed potatoes or meat dishes. The manufacturing process is fast and easy - I think almost everyone is familiar with it.

To make eggplants in batter with tomatoes and garlic, prepare all the products according to the list.

Rinse and dry the eggplants in advance. Separately combine a liter of water and a couple of tablespoons of table salt. Cut the eggplants into slices. Transfer the circles to a container with salted water and let stand for 15-20 minutes. Afterwards, squeeze the eggplants slightly.

For the batter, combine the egg and flour in one bowl, add a little pepper.

Beat with a whisk until the mixture is homogeneous.

Dip the soaked eggplants into the batter in portions, dipping on each side.

Heat a frying pan with vegetable oil, fry the eggplants on both sides for 1-1.5 minutes.

Combine mayonnaise with pressed garlic and a pinch of ground pepper, mix.

Place torn lettuce leaves on a serving plate, then arrange the eggplants, place 1/3 tsp on each eggplant. mayonnaise with garlic.

Place the remaining eggplants on top, garnish with herbs and chopped cherry tomatoes. Just before serving, the eggplants in batter with tomato and garlic can be additionally sprinkled with sesame seeds.

Eggplant in egg batter

Egg batter is an excellent ingredient for almost all dishes and snacks. Various offal, mushrooms, meat, fish fillets and, of course, the freshest vegetables are fried in batter. Cauliflower, zucchini, pumpkin, green beans, asparagus, and broccoli are perfect vegetables for frying in batter. Now let's talk about how to cook fried eggplants in egg batter. A huge number of tasty, exciting and nutritious dishes are prepared from eggplants for any occasion and for any taste. But they are especially good fried in a pan.

Eggplant in egg batter is a common but unusual dish. It is prepared simply and quickly, and comes out tasty, satisfying and crispy. The dish will become an indispensable decoration not only for the daily table, but also for formal feasts and dinners. The appetizer is good as a side dish for meat, poultry or fish. It is delicious to eat both cool and hot. The dish can be varied by adding sauces, spices and spices to the batter. To make a snack, buy young eggplants; large seeds have not yet ripened, and they do not contain bitterness. Ripe vegetables contain a lot of harmful solanine, which will have to be removed from the vegetable in advance.

• Calorie content per 100 g - 78 kcal.
• Number of servings - 2
• Production time - 30 minutes

Ingredients:

• Eggplants - 1 pc.
• Ground dark pepper - a pinch
• Salt - 1 tsp.
• Vegetable oil - for frying
• Flour - 2 tbsp.
• Testicles - 2 pcs.

Step-by-step preparation of eggplants in egg batter, recipe with photo:

1. Wash the eggplants, dry with a cardboard napkin and cut into 5 mm rings. If the eggplants are mature, then soak the cut pieces in cool water with salt for 5-20 minutes so that poisons (solanine) are released from them, i.e. bitterness. For 1 liter of water use 1 tbsp. salt.

2. Pour the contents of the eggs into the container and add salt.

3. Add flour, season with ground black pepper and add any herbs and spices to taste. To get a crispy crust, pour 2 tsp. vodka or beer. And to vary the taste, you can add milk products, soy or other sauces to the dough.

4. Knead the dough until it has a homogeneous structure. It is better to combine the ingredients with a fork, mixer or whisk. Place the dough in the refrigerator for 15 minutes to give it elasticity.

5. Dip the eggplant rings into the batter and turn them over a couple of times so that they are moderately breaded on all sides.

6. Place the frying pan on the stove, pour in vegetable oil and heat well. Place the eggplants in a frying pan and fry over medium heat for 3-4 minutes.

7. Turn them over to the other side and cook for the same amount of time. To remove excess fat from blueberries, after frying, place them on a paper towel. Ready-made eggplants in egg batter are tasty and have a crispy crust.

Watch also the video recipe on how to cook eggplants in batter.

Eggplant rolls with tomatoes and garlic

Mon, September 7, 2015

The recipe for this unique snack will appeal to lovers of ordinary, quick and savory dishes. Portioned fried eggplant rolls with fragrant garlic sauce and juicy tomatoes are not a shame to serve even on a festive table. And preparing them is so simple, simple and quick!

During the season, you are looking for the ability to vary your daily diet with various vegetable dishes. Eggplants are a wonderful base and endless scope for culinary imagination. These eggplant rolls can be made virtually any day and you won’t get bored with them. What if we add some new components? Don't be afraid of kitchen tests!

Ingredients:

Making a dish step by step:

The recipe for this cool snack includes the following ingredients: eggplant, tomatoes, fresh garlic, mayonnaise (I use homemade Provencal), refined vegetable oil (I constantly fry it with sunflower oil) and salt. You have the right to change the amount of garlic to taste or exclude it completely for those who do not like this product.

To be honest, I have never tried bitter eggplant. Although almost all cooks say that they are bitter. But more on that later. So, wash the eggplants (I have 3 medium-sized ones) and cut them into longitudinal strips. The thickness is approximately 4-5 mm, but this is not important, it can be thicker - the main thing is that later the strips curl perfectly.

Place the eggplants in a bowl, add salt and mix well. Leave on the table for about half an hour so that the vegetables absorb the salt and release excess water. And this particular technique allows you to get rid of bitterness - as mentioned above. For now you can do other things.

Before heating, salted strips of eggplant should be blotted with kitchen towels or cardboard napkins. We won't bread them.

Pour vegetable oil into the frying pan and heat it well. Add the first batch of eggplants and fry on both sides until golden brown over medium heat. Thanks to the fact that we dried the strips, the hot oil will not splash.

Place the fried eggplant strips on napkins to remove excess fat. Fry other vegetables in the same way. Later, let all the eggplants cool completely.

In the meantime, let's create the sauce - simply mix mayonnaise with chopped garlic.

We will also prepare the filling - wash the tomatoes, dry them and cut them into 4-8 pieces (depending on the size of the tomatoes). Don't forget to cut out the stem. I had medium tomatoes, so I cut them into 6 pieces. Juicy, but at the same time dense and slightly crunchy fruits are ideal.

Now it's time to assemble our savory snack. Lubricate the eggplant strips with a thin layer of mayonnaise and garlic. You don't need much, believe me.

Place a slice of tomato on one edge.

Well, let’s roll it all up. Simple, right?

So let’s roll up all the rolls and you can serve this fragrant and incredibly tasty appetizer right away.

Even my husband, who can hardly be considered a garlic lover, approved of the rolls and said to cook again. “Well, I would cook anyway. to myself,” I thought.