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 fried eggplants are considered the most delicious and popular snack. 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. It will turn out amazing delicious food 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:

1. Wash the eggplants, dry and cut into 5 mm rings. I recommend soaking eggplants in a saturated salt solution for about half an hour before cooking. Firstly, when frying, eggplants actively absorb oil, and accumulated moisture weakens this process. Secondly, saline solution extracts characteristic bitterness from fruits. To bake them, just sprinkle the pieces with salt and let them sit for 10 minutes. After these procedures, the eggplants need to be washed and squeezed.

2. Heat in a frying pan vegetable oil and add eggplant pieces. The heat of the pan and oil should be as high as possible so that the sides of the eggplants brown quickly. If you cook on low flame, the eggplant will absorb a lot of oil. Fry the fruits on one side until golden crust. Afterwards, salt and pepper them. Turn over and cook on the other side until done.

3. Place the pieces on a plate fried eggplant and season them with garlic passed through a press.

4. Pour mayonnaise over them and sprinkle with chopped dill. The fat content of mayonnaise depends on your preferences. But you better take it low calorie mayonnaise, because fried eggplants are already quite greasy.
Serve the finished appetizer warm or chilled.

These wonderful vegetables in the Russian-speaking south of Europe, from Moldova to Vladivostok, are popularly called “blue ones”. The wild ancestors of eggplant still grow in the Middle East, India and South Asia. In Africa, the “little blue” appeared about one and a half thousand years ago, where it was brought by the Arabs. Eggplant came to Europe only in the 9th century, and for 10 long centuries it waited for its recognition and spread as a sought-after vegetable crop.

Currently, thanks to our taste qualities, in conditions culinary processing, eggplant is used in the most various options: it is fried, boiled, pickled, salted, baked in the oven, stuffed in every way and even eaten raw.

Eggplants have only two drawbacks: individual intolerance and solanine, which must be eliminated by releasing the bitterness under pressure. Overripe eggplants should not be eaten at all due to the toxicity of solanine. The internal “pharmacy” of eggplant will help alleviate the course of cardiovascular diseases, especially in old age; It contains elements that are better able to break down fats, which is involved in the fight against obesity and atherosclerosis. Eggplant can regulate and maintain acid-base and salt balance in the human body, and according to these data it is good at regular use for diseases associated with metabolic disorders, especially gout. Eggplant food is also good for those suffering from dysfunction gastrointestinal tract, liver, kidneys, lazy intestines.

How to cook eggplants? General rules and recipes

Depending on the variety, eggplants are oblong or round, dark purple or light lilac. For preparing salads for canning, blue ones of any shape are suitable, and for preparing eggplant rings, you should choose vegetables that are smooth, moderately oblong and up to 6-7 centimeters in diameter. Eggplant vegetables should be elastic, without questionable spots, the stalk should be green, the skin should be shiny and glossy.

It is better to cook eggplants right away - every day increases aging and accumulation of solanine, which leads to a decrease in all their natural useful properties. Before cooking, eggplants should be washed in running water, dried, and the stalk cut off. If the recipe calls for it, remove the skin. In any case, cut the eggplants according to the recipe, add salt, and place under pressure for 30-50 minutes to remove the solanine bitterness.

1. Homemade Fried Eggplant Recipe

In terms of the number of cooking recipes, eggplants can compete with their relative - potatoes, the cooking methods of which are about 200 options. In our case, we will talk about dishes with fried eggplants.

Preparing such a dish is simple and quick enough, and it can be consumed as a self-sufficient vegetable dish or as a complex side dish with other vegetables.

By homemade recipe Prepare fried eggplants like this:

1. Wash the eggplants, cut off the stem, dry with a paper towel, cut into thin slices and place under pressure in a colander or on a steaming stand for 30-40 minutes to allow the bitterness to drain out.
2. After sufficient time, quickly rinse the prepared eggplants in large volume water to remove as many seeds as possible. If the vegetables are very young, there is no need to rinse them after the bitterness has expired.
3. Heat a clean and dry frying pan, pour in vegetable oil and place eggplant slices rolled in flour to fry on both sides until golden brown over medium heat.
4. Place the finished eggplant slices on a dish, let stand for a while, carefully drain off excess oil, sprinkle chopped fresh herbs on top and serve with sour cream, mayonnaise or other sauce of your choice.

Ingredients:

• fresh eggplant - 2 pieces;
• wheat flour - 2 tablespoons;
• salt - to taste;

2. A simple recipe for fried eggplant with tomatoes and garlic

Many vegetables go well with tomatoes. Eggplant, with its freshness, did not escape this culinary union. It is the tomatoes that will add their unique sweet-sourness and juiciness to the fried eggplant dish.

Ingredients:

• fresh eggplants - 4 pieces;
• ripe fresh tomatoes - 2 pieces;
• fresh garlic - 6 cloves;
• vegetable oil - 3 tablespoons;
• ground black pepper - 1/3 teaspoon;
• salt - to taste.

Prepare eggplants fried with tomatoes and garlic as follows:

1. Prepare eggplants for frying: wash, cut off the stem, cut into cubes. Salt the chopped eggplants and keep under pressure for half an hour so that the bitter juice goes away. If the eggplants are young, you don’t have to rinse them to remove excess seeds.
2. Salt the chopped eggplants, taking into account that they were salted to remove the bitterness, sprinkle with ground black pepper and fry in hot vegetable oil until light golden.
3. Wash the ripe tomatoes, drain and cut into slices, place in the frying eggplants, continue frying with them for 15 minutes, after which add finely chopped fresh garlic and simmer over low heat for another 5 minutes. It can be served hot or chilled - equally delicious.

3. Delicious recipe for spicy eggplant with herbs and lemon

Ingredients:

• Fresh eggplants - 2 pieces;
• fresh chicken egg - 1 piece;
• nuts walnut kernels crushed - 0.5 cups;
• flour - 2 tablespoons;
• vegetable oil - 3 tablespoons,
• fresh lemon - a few slices;
• fresh greens - by preference.

On prescription spicy eggplant cook like this:

1. Wash the eggplants, cut off the stem, prick them in several places with a fork or toothpick and blanch them in boiling water for 3 minutes. Then remove the vegetables from the boiling water, cool until you can pick them up and peel them off.
2. Cut peeled whole eggplants at an angle into rings 1 centimeter thick - you will get oval plates.
3. At this point, heat the frying pan, pour vegetable oil into it, heat it to a boil and, one by one, lay out eggplant ovals for frying, first rolled in flour, then in beaten egg and lastly in chopped walnuts. Spicy eggplants are fried on both sides until a beautiful fried crust is formed.
4. Place the prepared spicy eggplants in a flat dish, garnish with thin slices fresh lemon and sprinkle with finely chopped fresh herbs if desired.

4. Homemade recipe for fried eggplant with garlic and mayonnaise

Eggplants fried in this way, despite the simplicity of their preparation, will appeal to all lovers of eggplant dishes and how cold appetizer decorate the table with dishes.

Ingredients:

• fresh eggplants - 2 pieces;
• fresh garlic - 2 cloves;
• mayonnaise - 100 grams;
• flour - 2 tablespoons;
• ground coriander - to taste;
• ground black pepper - to taste;
• salt - to taste.

According to a homemade recipe, prepare fried eggplants with mayonnaise as follows:

1. Cut prepared whole eggplants into centimeter-long transverse rings, add salt and place under pressure to remove bitterness for about half an hour.
2. While the eggplant rings are frying, prepare a simple mayonnaise sauce with the addition of ground coriander and grated on fine grater fresh garlic.
3. Roll the finally prepared eggplant rings in flour and fry on both sides in boiling vegetable oil until golden brown crust.
4. Place the finished eggplants on a flat dish, cool and coat both sides mayonnaise sauce. This eggplant dish should be served in rings as a cold appetizer.

5. A simple recipe for eggplant fried with onions

Fried onions improve the taste of almost anything vegetable dishes- it’s also good with eggplants. In our case, where it is included as a layer, it also goes tomato sauce, shaping the entire flavor bouquet of this vegetable delicacy.

Ingredients:

• fresh eggplants - 2 pieces;
• onions - 2 pieces;
• fresh sour cream - 0.5 cups;
• tomato paste - 1 tablespoon;
• wheat flour - 2 tablespoons;
• vegetable oil - 3 tablespoons;
• salt - to taste.

By simple recipe: eggplants fried with onions, cook like this:

1. Wash the eggplants, remove the stem and cut them thin slices, which salt and hold under pressure for half an hour so that the bitterness disappears.
2. Then roll the eggplant slices in flour and fry in a frying pan with boiling vegetable oil on both sides until golden brown.
3. At the same time, fry in another frying pan until golden color cut into rings onion, which is placed between layers of fried eggplants and let them soak together while the tomato sauce is being prepared.
4. Prepare the sauce like this: pour mixed with tomato paste sour cream, add a little salt and bring to a boil. It is with this sauce that you pour the fried eggplants on top, layered fried onions. You can serve these eggplants immediately or let them sit until they are full of flavor. fried vegetables with sauce.

Eggplant dishes, as a rule, turn out to be a win-win in taste, but require beautiful design. To do this, they can be decorated with chopped fresh herbs, lemon slices, a mesh of mayonnaise and served in a beautiful dish.

For optimal taste of fried eggplants, young and fresh vegetables, in which there are almost no formed brown seeds. If you fry eggplants in rings, then you need to choose vegetables of approximately the same size so that the ring fits into the ring.

It is very important when frying eggplants to maintain a suitable heat setting under a frying pan, which should have a thick bottom so that there is no burning that can ruin the whole thing. For this reason, the entire frying process must take place with your constant attention, which will be encouraged by tasty luck.

In terms of popularity, eggplants occupy almost the same place as bell pepper. But if cooking peppers does not cause any particular difficulties, then housewives have many questions about eggplants. Most often, they are interested in how to fry eggplants in a frying pan so that they do not soften, turn into puree, lose their shape, or become bitter.

The peculiarity of eggplants is that they are edible only at the stage of technical ripeness, while their seeds are light, soft and almost merging with the pulp.

With age, eggplants accumulate a substance dangerous to human health - solanine. By the time the seeds ripen, so much of it accumulates in eggplants that the fruits become bitter and unsuitable for consumption.

The presence of solanine can be determined by cutting a slice from an eggplant. If it darkens to a yellow-brown color when cut, it means there is a lot of this substance in it. From minimum quantity Solanine causes the eggplant flesh to darken slightly.

But there are varieties of eggplant in which this substance does not accumulate even at the stage of physiological maturity. Therefore, even mature fruits can be taken for cooking.

Eggplants are used in many dishes. They are salted, pickled, stewed, baked, fried.

Fried eggplant can be served as independent dish, and also as a supplement to meat, mashed potatoes, other vegetables.

How to prepare eggplants for frying

• Use young eggplants for frying. They have thin skin that does not need to be cut off. Which means the eggplants are in progress heat treatment will retain the shape you give them.
• Cut eggplants intended for frying into circles or slices about 1-1.5 cm thick. Slices of this thickness can fry well in a few minutes, do not absorb oil so much, and do not become deformed.
• If you receive slightly overgrown eggplants and you suspect that they will be bitter, after cutting, place them in a wide bowl, sprinkle with salt and leave for half an hour, pressing down with a slight pressure.
• During this time, juice will be released, which will remove all the bitterness. By the way, the seeds are also easily removed after such manipulation. Simply place the chopped eggplants in a colander and rinse under running cold water.
• Instead of salt, you can use salted water. Pour it over the chopped eggplants and leave for half an hour. Then drain them in a colander and wait for the liquid to drain. There is no need to squeeze the eggplants with your hands, as some recipes advise, otherwise they will lose round shape and will become wrinkled.
• Leave them in a colander for a while and then pat them dry with a paper towel to remove any remaining moisture. The better you dry the eggplants, the faster they will fry without having time to soften too much.
• If you want to end up with eggplants with a golden brown crust, roll them in flour before putting them in the pan. During frying, it, combining with the juice, will cover the surface of the eggplants with a thin shell, which will prevent the juice from coming out and the oil from penetrating too much inside. Therefore, the eggplant slices will be covered with a golden brown crust on the outside, but the inside will remain juicy and not very greasy.
• Instead of flour, you can use batter, which is usually used to dip pieces of fish or meat before adding them to the frying pan.

How to fry eggplants correctly

If you are using young, non-bitter eggplants, soak in salt or salt water they are not needed.

Just before frying, sprinkle them with salt and pepper to taste, roll in flour and immediately place in the frying pan.

Place the prepared eggplants only in a well-heated frying pan with enough oil. If you add little oil, the eggplants, which absorb fat strongly, will resemble baked ones.

Once in the pan, the eggplants immediately begin to release liquid. Therefore, the fire must be strong enough so that the moisture does not have time to cool the oil. Otherwise, the eggplants will begin to stew rather than fry.

For the same reason, when frying eggplants, do not cover the pan with a lid.

When the undersides of the slices are browned, use a spatula to flip them over to the other side and cook until done.

If there are a lot of eggplants, fry them in several batches. Then ready-made eggplants Place in a single layer on a baking sheet and heat in the oven.

Usually fried eggplants are very fatty. Therefore, after removing them from the frying pan, place them on a paper towel and it will absorb excess oil. Although some gourmets ask the hostess to skip this very moment. As they say, there is no arguing about tastes.

If you serve eggplants with other vegetables, fry them separately and only then mix them.

And now - several recipes using fried eggplants.

Fried eggplants: classic version

Ingredients:

• eggplants – 2 pcs.;
• flour – 30 g;
• salt and pepper - to taste.

Cooking method

• Trim the stem of young eggplants, but do not cut off the skin. Peel the adult fruits from the skin. Cut into slices.
• Sprinkle with salt and pepper to taste, roll in flour.
• Pour oil into a frying pan and heat well. Over moderate heat, fry the eggplants on both sides until golden brown.
• Remove excess fat, placing the mugs on a paper towel. Serve the eggplants as a separate dish.

Fried eggplant (with onions)

Ingredients:

• eggplants – 2 pcs.;
• onions – 2 pcs.;
• sunflower refined oil– 50 g;
• salt and black pepper - to taste;
• flour – 1 tbsp. l.

Cooking method

• Cut the prepared eggplants into slices.
• Sprinkle with salt and pepper. Roll in flour.
• Fry over moderate heat on both sides until golden brown.
• Place the mugs on a plate.
• In the remaining oil, fry the finely chopped onion until golden brown.
• Cover the eggplants with it.

Fried eggplant (with tomatoes)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 4 pcs.;
• refined sunflower oil – 70 g;
• flour – 2-3 tbsp. l.;
• salt and black pepper;
• sour cream – 4 tbsp. l.;
• garlic – 2 cloves (optional);
• parsley or dill.

Cooking method

• Cut the prepared eggplants into circles. Sprinkle with salt and pepper, roll in flour. Fry on both sides until golden brown. Place on a plate in one layer.
• Take tomatoes the same diameter as the eggplants. Cut into circles. Add some salt. Place on a sieve to drain the juice. Dip in flour, fry in the remaining oil on both sides until cooked. Place one mug on each eggplant slice.
• Garnish eggplants with tomatoes with sour cream. For more piquancy, you can mix sour cream with crushed garlic. Sprinkle with chopped herbs. Serve cold or warm.

Fried eggplant (with tomatoes and garlic)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 4 pcs.;
• garlic – 3 cloves;
• young parsley - a few sprigs;
• salt - to taste;
• flour – 1-2 tbsp. l.

Cooking method

• Wash the eggplants, cut off the stems, and remove the skin. Cut into circles. Lightly salt each slice and leave for half an hour.
• Pat dry with a paper towel and roll in flour. Place in one layer on a hot frying pan and fry on both sides until golden brown. Place on a plate.
• Wash the tomatoes, cut into cubes. Place in a frying pan with the remaining oil, add chopped garlic, stir. Simmer until the juice has completely evaporated.
• Cover stewed tomatoes eggplant mugs, sprinkle with chopped parsley.

Fried eggplants (with fresh mushrooms and onions)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 2 pcs.;
• fresh mushrooms (champignons) – 100 g;
• onions – 2 pcs.;
• flour – 2 tbsp. l.;
• refined sunflower oil – 100 g;
• salt and black pepper;
• sour cream – 3 tbsp. l.;
• dill or parsley.

Cooking method

Fry all vegetables and mushrooms separately.

• Cut the prepared eggplants into circles, add salt and pepper, and roll in flour. Fry in oil on both sides until golden brown.
• Cut the tomatoes into circles and add salt. When the juice has drained, roll in flour and fry on both sides until cooked.
• Cut the onion into rings and fry in oil until golden brown.
• Clean the mushrooms, scald with boiling water, cut into strips. Place in the pan. Stirring, cook for 20 minutes. Add some salt. Add sour cream, stir, bring to a boil, but do not boil.
• On wide dish Place the eggplants and place the tomatoes on them. Top with onions and mushrooms. Garnish with chopped herbs.

Note to the hostess

For better taste Place eggplants prepared according to any of these recipes on a baking sheet, sprinkle with grated cheese. Place in an oven preheated to 200-220° and bake until the cheese melts.

If you want to cook eggplants in batter, mix 2 eggs, 100 ml of milk, 4-5 tbsp. l. flour, salt. The dough should look like pancakes. Dip each circle in the batter, place in a frying pan with oil and fry on both sides until golden brown.

Cooking fried eggplants with garlic and tomatoes is very simple and quick. It turns out very tasty spicy snack, which can easily be served even at the holiday table. You can use store-bought mayonnaise or prepare it if you wish. Perfect fit homemade sauce on yolks or olive oil.

You can also do garlic Sause for vegetables from sour cream, cottage cheese, feta cheese or cream cheese. In this case, the snack is festive table Fried eggplants with tomatoes will turn out even tastier and more original. For convenience, it is better to string the finished appetizer onto skewers or serve in portions.

Ingredients:

• 1 medium sized eggplant
• 2-3 tomatoes
• 100 ml purified sunflower oil
• 100 g mayonnaise
• 1 tsp. coarse table salt
• 2-3 cloves of garlic
• ground black pepper to taste
• several sprigs of dill
• 50 g grated hard cheese For decoration

How to cook fried eggplants with garlic and tomatoes:

Wash the eggplant and trim the stems. We will not peel the peel; after heat treatment it will become soft. Cut the vegetables into rings 1 centimeter thick.

Place the chopped eggplant in a deep plate and sprinkle generously with salt. Let the vegetables sit for 10 minutes so that they release their juice and the bitterness comes out.

Then pat the eggplant rings dry with a paper towel.

Heat vegetable oil in a frying pan and fry the eggplant rings in it on both sides until golden brown.

Place the eggplants on napkins to remove excess oil.

Let's prepare the sauce. Peel the garlic cloves, wash them and put them through a press. Add them to a bowl with mayonnaise, season the mixture with black pepper to make the fried eggplants with garlic and tomatoes spicy.

Stir the sauce until smooth.

Now wash and cut into circles ripe tomato. Try to make the rounds the same thickness as the fried eggplant.

Let's start forming the appetizer. Place the cooled slices of fried eggplant on a plate. Lubricate them with sauce.

Place tomatoes on top of the eggplants fried with garlic and mayonnaise.

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 and 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 on top a small amount of garlic, 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.

Ingredients:

• blue ones - 3 pcs.;
• hard cheese – 0.15 kg;
• flour, starch - 50 g each;
• mayonnaise – 5 tbsp. l.;
• garlic cloves – 2 pcs.;
• spices, oil for frying.

Cooking method:

1. Cut the washed vegetables into rings, add salt and pepper.
2. Mix flour and starch, grate the cheese, mix chopped garlic with mayonnaise.
3. Fry the eggplant rings in hot oil, first rolling them in the starch-flour mixture.
4. Spread with mayonnaise-garlic sauce and sprinkle with grated cheese.
5. If you want the cheese to be melted, heat the appetizer in the microwave before serving.

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