Which appetizer do you want to prepare first? eggplant appetizer with garlic or a snack with tomatoes and garlic? We are sure that you will certainly like any of the snacks we offer. The only question will be the priority of their preparation. So, let's look at options for preparing eggplant snacks.

For snacks, select only blue-black, small, oblong and slightly unripe fruits. They contain fewer seeds and have delicate taste. Pre-cut the eggplants, which taste bitter, add salt and leave under pressure for half an hour. As soon as the juice is released, rinse the eggplants and dry with a paper towel. After treatment with salt, not only bitter juice is released, eggplants will also absorb less oil. For appetizers, eggplants are stuffed with sweet peppers, tomatoes, herbs, walnuts etc. You can use sour cream, mayonnaise, yogurt, etc. as a dressing.

Eggplant appetizer recipes

Eggplant appetizer with wine vinegar.

Ingredients:

Red Bell pepper- 5 items
- hot pepper pod
- eggplant – 5 pieces
- parsley and dill
- sugar - half a teaspoon
- salt – 3 tablespoons
- vinegar- a couple of teaspoons

Preparation:

1. Wash the fruits, cut into slices, sprinkle with salt, and place under a press for an hour. Drain off the bitter liquid and fry the circles in sunflower oil.
2. Wash, peel, and mince the red pepper.
3. Add sugar, vinegar, salt, pepper.
4. Place the cooled eggplant slices on a dish, add pepper mixture, sprinkle with herbs.

You will also like it. They turn out amazingly delicious!

Eggplant appetizer with photo

Appetizer of vegetables and eggplants in tomato sauce.

Ingredients:

Eggplant – 3 pieces
- large tomato- 3 pieces
- garlic clove – 5 pieces
- Bell pepper, onion– 2 pieces each
- basil
- black pepper
- vegetable oil
- salt

Preparation:

1. Cut the eggplants into slices and fry.
2. Peel the tomatoes by first pouring boiling water over them. Grate or pass through a meat grinder.
3. Peel the pepper and cut into 6 or 8 pieces.
4. Peel the onion and cut the pepper into 6 or 8 pieces.
5. Fry the onion, add pepper, fry for another 8 minutes.
6. Add chopped tomatoes to the onions and peppers, simmer for 5 minutes.
7. Place fried eggplants on the bottom of a heat-resistant dish, add salt and pepper, sprinkle with chopped garlic, and place a layer of tomatoes and vegetables. Repeat layers until you run out of vegetables.
8. Cover the eggplants with a lid and simmer on low heat.
9. Sprinkle with basil leaves.

Try this one too.

Cold eggplant appetizer

Ingredients:

Bell pepper, eggplant - 2 pieces each
- garlic clove – 2 pieces
- lemon
- garlic clove – 2 pieces
- greenery
- salt and black pepper
- spices

Preparation:

1. Wash the peppers and eggplants, place on a baking sheet, put in the oven, and fry for 20 minutes.
2. Remove the eggplants from the oven, peel and cut into long strips.
3. Remove the pepper from the oven after 40 minutes, peel and cut into strips.

What do you think? They are suitable for any holiday table.

Appetizer of carrots and eggplants.

Ingredients:

Carrots – 2 pieces
- eggplant – 4 pieces
- butter – 20 g
- salt pepper
- vegetable oil

Preparation:

1. Wash the fruits and cut them into cubes.
2. Peel the onion, wash it, chop it finely.
3. Wash the carrots, peel and grate.
4. Wash the carrots, onions, eggplants, put them in a frying pan, add salt and pepper, add oil, fry over medium heat, add butter, pour in a little water, simmer.

Please your household and...

Festive eggplant snacks.

Uzbek appetizer.

Ingredients:

Tomato – 3 pieces
- zucchini – 100 g
- eggplant – 400 g
- pepper, salt
- olives – 10 pieces
- olive oil – 5 tablespoons
- a bunch of parsley

Preparation:

1. Wash, peel, cut into slices the zucchini, eggplants and tomatoes, place in a frying pan, salt, pepper and pour over olive oil, simmer for 30 minutes.
2. Add peeled olives, stir, simmer for 5 minutes, let cool.
3. Serve, garnish with parsley sprigs.

Eggplant appetizer photo recipe.

Eggplant Neapolitan style.

Ingredients:

Eggplant
- flour
- salt
- tomato sauce
- grated parmesan
- vegetable oil

Preparation:

1. Select medium-sized eggplants, peel, cut into 6 pieces lengthwise, add a little salt, bread in flour, fry, remove from the pan, let the oil drain.
2. Cover the bottom of a portioned saucepan with a layer of cheese, pour tomato sauce, add half of the prepared eggplants, repeat layers, ending with a layer of cheese.
3. Before serving, keep it on the fire for a while so that the cheese has time to melt and combine with the tomato sauce. Appetizer with eggplant and cheese ready!

What do you think?

Appetizer with eggplants and eggs.

Ingredients:

Sour cream – 3 tablespoons
- egg, eggplant - 3 pieces each
- salt
- a bunch of parsley

Preparation:

1. Wash, peel and cut the eggplants into cubes.
2. Peel and chop the eggs.
3. Wash the greens and chop finely.
4. Place the eggplants in a frying pan, add salt, add vegetable oil, fry for 7 minutes, cool, mix with eggs, season with sour cream, sprinkle with parsley, serve.

Spicy snack with eggplants and meat.

Ingredients:

Eggplant – 3 pieces
- boiled chicken meat – 320 g
- garlic clove – 2 pieces
- hot pepper – 2 pieces
- adjika – tablespoon
- vegetable oil
- carrots - a couple of pieces
- onion
- salt
- loaf of rye bread

Preparation:

1. Wash the carrots and eggplants, cut into strips.
2. Peel the onion, wash it, cut it into rings.
3. Peel the garlic and crush it.
4. Wash the hot pepper pod, remove the seeds and chop.
5. Cut the bread into thin slices.
6. Mix eggplants with carrots, peppers, garlic, onions, put in a frying pan, simmer for five minutes, add adjika, salt, pour in a little adjika, mince, mix with vegetables, simmer for 3 minutes.
7. Cool the finished appetizer, place on slices of bread, and serve.

Eggplant appetizer recipe for the winter.

Ingredients:

Tomatoes – 3 pieces
- eggplants – 1 kilogram
- large head of garlic – 2 pieces
- sweet bell pepper
- medium chili pepper – 2 pieces
- onions, carrots – ½ kg each
- a glass of vegetable oil
- ground red pepper - teaspoon
- sugar - one glass
- salt, vinegar - 2 tablespoons each

Preparation:

1. Wash and clean all products.
2. Prepare jars for seaming.
3. Grate the carrots, and turn the tomatoes through a meat grinder.
4. Peel the peeled sweet pepper and cut into large strips.
5. Cut the eggplants into cubes.
6. Cut the onion into half rings.
7. Slice the chili pepper along with the seeds.
8. Place tomatoes, carrots, and vegetable oil in a saucepan and simmer for 30 minutes.
9. Add chopped vegetables: onions, eggplants, bell peppers, sugar, salt.
10. Boil for 30 minutes while stirring.
11. Add everything spicy to the pan: garlic, vinegar, black pepper, chili pepper, boil for ten minutes.
12. Roll the finished assortment into jars, let cool, and store.

Eggplant appetizer peacock tail.

Ingredients:

Vegetable oil
- processed cheese – 2 pieces
- eggplant – 2 pieces
- clove of garlic – 3 pieces
- mayonnaise - a couple of tablespoons
- egg – 2 pieces
- small cucumber
- ground black pepper
- black pitted olives – 10 pieces
- red bell pepper – ¼ piece

Preparation:

1. Boil the eggs, cut the eggplants into slices, fry, place on a napkin.
2. Processed cheese, boiled eggs grate.
3. Press the garlic through a press.
4. Salt, pepper, stir everything, season with mayonnaise.
5. Cut the cucumber into thin slices.
6. Cut the olives in half, the peppers into quarters.
7. Grease each eggplant circle with salad mixture. Place a slice of cucumber and a slice of olive on one end. Place a piece of pepper on the opposite end.
8. Decorate all the circles in the same way.
9. Place the prepared circles on a flat dish in the form peacock tail.

It turns out very tasty and eggplant appetizer mother-in-law's tongue. You can read her recipe.

Appetizer with eggplants and raisins.

Ingredients:

Eggplant – 5 pieces
- a bunch of parsley
- ground cumin
- vegetable oil, raisins – 100 g each
- potatoes – 2 pieces
- salt
- hot pepper

Preparation:

1. Wash the raisins, soak for an hour in warm water.
2. Wash the eggplants, put them in a bowl for a couple of minutes. boiled water, peel, cut into cubes, fry in 5 tablespoons for 5 minutes, add raisins, fry for three minutes.
3. Wash the potatoes, boil, peel, and cut into cubes.
4. Wash the hot pepper, remove the seeds, and chop.
5. Wash the parsley and chop it.
6. Place raisins and eggplants in a bowl, add pepper, potatoes, parsley, salt, cumin. Mix everything, season with vegetable oil, place on a dish, refrigerate for 30 minutes, and serve.

We hope that you liked the variety of eggplant appetizers we presented, and you have already chosen several recipes for yourself. They can be prepared on family dinner or apply for festive table.

Eggplant is a common, beloved by chefs all over the world, vegetable crop. This vegetable from the nightshade family is so popular that it does not need advertising. Few people know that it is the most valuable among vegetables. This value lies in its magnificent composition: abundance minerals, especially potassium, manganese, folic acid.

As a result of its use, heart function improves and vascular system, liver function, salt metabolism is normalized, it prevents the development of gout and atherosclerosis. Eggplant fiber stimulates intestinal function.

The therapeutic effect of fruits lies in the fact that they prevent tissues from absorbing cholesterol compounds. Interestingly, this property appears with increasing consumption of fatty foods.

The presence of manganese in them protects the liver from fatty degeneration, and also activates the action of insulin to reduce the concentration of sugar in the blood. In addition, due to their low calorie content, these vegetables are considered dietary.

And how many delicious dishes this vegetable gives us. Eggplant caviar– the first association when seeing eggplants. And the blue fried ones, seasoned sour cream sauce And fried onions, in general indistinguishable from mushrooms in sour cream.

What could it be sauté tastes better made from eggplant, pepper, tomato, onion and garlic? Fried, boiled, pickled, stewed, stuffed, grilled - eggplants in every form are good and healthy. Let's look at a few more delicious recipes, mostly snack options.

Eggplant appetizer with tomatoes and garlic

Cut vegetables into thin slices. Place them in a bowl of water, add salt, take them out after half an hour and blot them with a napkin.

Meanwhile, make garlic sauce: chop the garlic with a garlic clove and add to the mayonnaise. Fry the dried mugs on each side and place on a plate. Lubricate garlic sauce and place tomatoes and herbs on each slice.

Blue ones in garlic sauce

Ingredients:

Cooking time: 1 hour 30 minutes.

Calorie content: 130 kcal.

Peel the eggplants, wash them, cut them into 4-5 pieces each, then add salt and wait 20-30 minutes. Squeeze slightly, but so that the blue slices remain the same shape. Fry each one on different sides. Chop the onion, also fry in oil, mix with the fried eggplants. Prepare garlic sauce: Crush the garlic and dilute with wine vinegar to taste. Before serving, pour garlic sauce over the dish.

Eggplant rolls

Components:

• 3 eggplants;
• 3 tomatoes;
• 3 cloves of garlic;
• greenery;
• 120-140 g mayonnaise;
• sunflower oil;
• salt;
• spices.

Cooking time: 50 minutes.

Calorie content: 92 kcal.

Cut the fruits lengthwise into long slices, add salt and leave for about half an hour. Then squeeze lightly to remove the bitterness, fry over medium heat until golden brown. Grate the garlic, combine with mayonnaise, add spices, stir well.

Grease the finished eggplant strips with mayonnaise, put a tomato slice on each, sprinkle with chopped herbs and wrap in a roll. Cold appetizer eggplant in the form of rolls is ready!

Snack "Peacock tail"

Components:

• eggplants - 400 g;
• oil for frying - 120 ml;
• cheesecakes “Friendship” - 2 pcs.;
• eggs - 2 pcs.;
• garlic cloves - 3 pcs.;
• mayonnaise - 120 g;
• cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• olives - 15 pcs.;
• salt;
• ground pepper.

Cooking time: 45 minutes.

Calorie content: 255 kcal.

The eggplant “Peacock Tail” appetizer is prepared in a very interesting way. Boil eggs hard. Chop the eggplants into circles no thicker than 1 cm. Fry over medium heat, lightly browning. Place on a napkin to remove excess oil. Prepare lettuce mass: grate cold processed cheese and boiled eggs.

Chop the garlic with a garlic clove. Salt and pepper to taste, stir with mayonnaise. The salad should be moderately thick. Cut the cucumber into thin disks, cut the bell pepper into slices. Cut each olive in half. Place the salad mixture on the eggplant slice. Place a slice of cucumber on one side of the mug and half an olive on top.

To prevent the olive from moving, you can glue it with lettuce. Garnish the other end with a slice of pepper. Thus, we prepare all the circles. Place the finished mugs on large dish in the shape of a peacock's tail, it turns out very beautiful.

Italian Parmigiano

Another interesting recipe appetizers with eggplants. Parmigiano is a Neapolitan dish that gets its name from the Parmesan cheese it contains, which Italians simply adore. Parmesan can be replaced with mozzarella.

Components:

• eggplants -3 pcs.;
• tomatoes -3 pcs.;
• garlic - 3 cloves;
• eggs - 3 pcs.;
• flour - 250 g;
• parmesan cheese - 60 g;
• mozzarella cheese - 350 g;
• basil - 2 tsp;
• salt pepper.

Cooking time: 1 hour 40 minutes.

Calorie content: 150 kcal.

Cut the peeled fruits into half circles and place in cold water for 20 minutes. Squeeze, dip in flour and egg batter, fry until golden brown crust. Salt and pepper. Fry the chopped garlic for a few minutes.

Chop the tomatoes into small cubes, add to the garlic and simmer for half an hour until it becomes a paste; if necessary, dilute with a little water. Season the sauce with spices. On a baking sheet lined with oil-soaked parchment, layer the sauce, breaded eggplant, grated Parmesan, and half the mozzarella, cut into small pieces.

So, alternating, lay out another layer of each product. Top with cherry tomato halves. Bake at 170 degrees for 20 minutes. Let cool for half an hour, then cut and serve.

Vegetables stuffed with mushrooms

Components:

• 0.5 kg eggplants;
• 2 large onions;
• 200 g mushrooms;
• 50 g oil for frying;
• 400 g sour cream;
• 1 egg;
• salt;
• oil for frying.

Time: 1 hour 20 minutes

Calorie content: 120 kcal.

Cut the blue ones in half lengthwise, remove some of the pulp and seeds, and deep-fry.

Chop the onion and sauté in oil.

Boil and chop the mushrooms.

Prepare the filling: finely chop the vegetable pulp, mix with mushrooms and onions, add egg, salt, mix.

Fill each half with minced meat, place on a baking sheet, and bake in a hot oven.

Serve with sour cream.

Stuffed blue cheese in batter

Components:

• 600 g of small fruits;
• 200 g cheese;
• 2 bunches of parsley;
• 50 g flour;
• 120 g sunflower oil;
• 2 eggs;
• salt;
• oil for frying.

The appetizer is prepared within 1 hour 30 minutes.

Calorie content: 220 kcal.

Make boats out of vegetables, cut them in half, add salt and leave for half an hour. Dry, grate the cheese, beat each egg separately. Chop the parsley. Prepare the filling: mix the cheese with one egg and parsley. Stuff the boats with filling, roll them in batter made from flour and the remaining egg and deep-fry. The eggplant appetizer in batter is ready!

Eggplant stuffed with vegetables

Products:

• eggplants - 5 pcs.;
• carrots - 150 g;
• onion - 150 g;
• sweet pepper – 150 g;
• butter - 80 g;
• garlic - 4 cloves;
• vinegar - 1 tbsp. l.;
• salt;
• ground allspice;
• sugar - 1 tbsp. l.

Cooking time: 13 hours.

Calorie content: 95 kcal.

Wash and dry the vegetables, remove the stems and cut lengthwise without cutting all the way through. Fry them until soft. Prepare the filling: grate the carrots in Korean style, cut the onion and bell pepper into strips, combine all the vegetables, add bulk spices, vinegar and chopped garlic, pour a small amount cold water for 4 hours.

After the time has passed, stuff the eggplants with vegetables, place them in a pan and pour in the remaining marinade and oil left after frying. Place the snack in the refrigerator overnight.

Only young fruits, in which the concentration of corned beef is the lowest, should be prepared in snacks. It is the enzymes of this substance that give bitterness. To find out whether vegetables are young or old, it is enough to examine their stalk.

If the tail of the vegetables is dry and brown, it means that the eggplants have been picked a long time ago and will taste bitter. You should pay attention to the smoothness and elasticity of the fruit; the wrinkled surface and, accordingly, the lethargy of the vegetables indicate that the eggplants are no longer fresh. You can eliminate bitterness using ordinary salt.

To do this, just salt the chopped pieces and leave for half an hour. The bulk of the bitterness will go away along with the released liquid.

When baking fruits, it is advisable to pierce them with a fork in different places. This way they will bake more evenly due to the release of accumulated steam. A great way to bake eggplants on a cast iron surface that stands on open fire or on the grill. With this method, the fruits will preserve their color and aroma as much as possible.

The undoubted friend of the blue ones is garlic. It helps bring out the full flavor of the eggplant. When preparing eggplant appetizers, you should always use this product, which gives the dish unforgettable taste and aroma. If you pour vegetables before cooking cold water for 20 minutes, when frying they will absorb much less fat.

For the same purpose, vegetables are first scalded with boiling water, boiled or lightly baked.

The peel contains the main amount of vitamins and useful substances, so it is important to cook them unpeeled, keeping maximum benefit dishes.

Blue ones - no doubt best vegetables given to us by nature. Preparing eggplant appetizers is quite easy; even a novice housewife can handle most recipes. The taste of this vegetable is unique in itself, and the combination with almost any filling - meat, vegetable or fish - allows you to create delicious culinary masterpieces.

Cold eggplant appetizers not only serve as an ideal decoration for the holiday table, but also represent a rather hearty dish, which is served to guests along with salads (before a hot lunch). So that you have a detailed idea of ​​how such products are created, we will consider two different options for their preparation.

1. Eggplant recipes: with tomato and mayonnaise sauce

Required Ingredients:

• refined - 135 ml;
• wheat flour - ½ cup;
• medium-sized young eggplants - 2 pcs.;
• low-fat mayonnaise - 160 g;
• small fresh garlic - 2 cloves;
• medium red tomatoes - 5 pcs.;
• Russian cheese - 200 g;
• table salt - 1/3 of a small spoon.

Cooking process

Cold and tomatoes are prepared quite easily and quickly. To do this, you need to wash all the mentioned vegetables, peel them from the stalks, and then chop them into circles 1.5 centimeters thick.

To give this snack dish more aromatic taste and beautiful appearance, the eggplants need to be fried a little in oil (vegetable). To do this, the product should be flavored table salt, roll in flour, and then place in a very hot frying pan. After both sides of the vegetable become brown, they should be removed from the saucepan and blotted with a paper napkin to completely remove the fat.

Also, cold eggplant appetizers require separate preparation of aromatic sauce. To create it you need to grate hard cheese and garlic on a small grater, and then mix them thoroughly with mayonnaise. Next you need to start shaping the dish. To do this, place the fried eggplant slices on a flat plate and place on their surface mayonnaise sauce in the amount of one full dessert spoon and then cover the appetizer with a slice of tomato.

2. eggplant with herbs and nuts

Required Ingredients:

Cooking process

Cold appetizers made from eggplant with herbs are made slightly differently than the above method. The main vegetable needs to be cut lengthwise into thin slices, coated with flour, and then fried on both sides. vegetable oil. After this, you need to grind the peeled walnut into large crumbs, add chopped dill and parsley, grated garlic and cheese, as well as low-fat mayonnaise. Next, the resulting aromatic paste should be distributed over the surface of the eggplant plate, rolled into a tight roll and secured with a toothpick or skewer.

How to serve correctly

Cold and other ingredients should be presented to guests on a flat plate, decorated with lettuce, parsley, dill sprigs, as well as olive slices or lemon slices.

Eggplant is an amazing vegetable that has a pleasant spicy taste. They are easy to prepare and very popular among chefs. different countries peace. In many national cuisines there are many interesting and incredible delicious dishes, the main ingredient of which is eggplant.

Blue ones go well with other vegetables, meat and fish; they can be baked, boiled and fried. Among homemade preparations, eggplant snacks occupy one of the most important places. Eggplants can be well preserved and stored until the next season, so every housewife always has a special place for them in her pantry.

September-October is a massive harvest and an ideal time for eggplant lovers. Don't put it off until later - prepare some wonderful snacks from this amazing vegetable. Check out the most popular and original recipes eggplant appetizers and choose to your taste!

Eggplants with tomatoes and cheese, fan-baked in the oven

It’s hard to find a more spectacular dish to decorate a holiday table than this wonderful snack. This dish has several names: “Firebird”, “Peacock Tail”, “” and others. All of them perfectly characterize the appearance of the snack - it is really very bright and beautiful.

Regardless of the name under which this treat appears on the festive table, all guests are well aware that it is also incredibly tasty.

The magnificent combination of juicy eggplant pulp, tomatoes and cheese will delight even the most fastidious and demanding gourmet. And thanks to the fact that all the vegetables participating in this festival of taste are also very healthy, the snack can rightfully take one of the very first places in the TOP.

Preparing it is not difficult at all, because all the products are inexpensive and can be easily purchased at the nearest store. Light but quite hearty snack It will appeal to all lovers of vegetable dishes, especially since its calorie content is very low and amounts to 191 kcal per 100 g.

Eggplant towers with creamy sauce

An easy-to-prepare appetizer, the taste of which will not leave any lover of vegetable dishes indifferent. Only a few ingredients are required to prepare. Despite this, thanks aromatic sauce tartare, the appetizer acquires an unusual and original taste.

It takes no more than 15 minutes to prepare this treat, so it will become a real lifesaver for housewives. Eggplant towers with cream sauce You can cook with or without an occasion. This dish can be adapted to suit any taste - just use a different sauce or dressing.

This original snack is ideal for a diet - nutritional value A sufficiently filling portion will be only 90 kcal. When compiling holiday menu, don't forget about it great dish, because preparing it is very simple.

Stuffed eggplants in Catalan style

Stuffed eggplants - delicious and original dish which is very popular in various countries peace. Depending on traditions, it is prepared with meat and vegetable filling, they are baked in the oven and grilled. Due to the fact that eggplant goes well with many foods, the filling can be prepared in a variety of ways.

This recipe is one of the most original options preparing a holiday snack. Vegetables are used for the filling, so the dish is not only very tasty, but also healthy.

Like others vegetable dishes, eggplants according to this recipe turn out to be very filling, but at the same time very light. Calorie content ready-made snacks is no more than 103 kcal per 100 g. If desired, the taste of the snack can be changed using various vegetable combinations. This makes its taste even richer and more interesting.

How to make moussaka casserole with eggplant

Moussaka (casserole) - very popular dish, the recipe of which is found in different national cuisines. Most widespread This amazing snack originated in Mediterranean countries, the Balkans and the Middle East. It is believed that it first appeared in Greece, but similar dishes can be found in Italian and Turkish cuisines. Each housewife has her own special secret for preparing it.

A delicious vegetable casserole turns out very juicy and satisfying, despite the fact that it the nutritional value only 120 kcal. It is no coincidence that this snack is often included in dietary ration. A very beautiful and original dish can be prepared for every day and treated to guests at the festive table.

Eggplant rolls with cheese cream

Vegetable rolls are the easiest way to make something simple and... original treat on holiday. Due to the fact that you can use any cheese as a filling, you can get a completely new one every time. bright taste. Preparation does not require much time, so they will become a real salvation if guests suddenly arrive.

This appetizer can rightfully be called universal, because it can always be prepared. It is suitable for family lunch and for festive feast, neither adults, nor children will refuse it. Snack It looks beautiful and elegant, so cook it only in large portions. Depending on the filling, the calorie content of the snack may vary and range from 100 to 300 kcal.

The snack can be prepared according to classic recipe, or you can show your imagination and make it truly unique. Try cooking this wonderful dish and find your signature secret that will make this snack your family treat.

Cold vegetable appetizers are popular in all cuisines of the world. Eggplant dishes are varied, yet easy to prepare and do not require any cooking experience.

Any housewife can prepare eggplant snacks. Delicious aromatic dishes You can cook it for a holiday table or make preparations for the winter and store the dish in a cool place.

Eggplants are cooked with tomatoes, garlic, herbs, mushrooms and cheese. There are many cooking methods - the dish is stewed, boiled, baked, fried and cooked quick snacks from unprocessed vegetables.

Marinated eggplant with garlic

This unusual dish for a snack. Can be cooked for a holiday or served as a main dish for lunch.

Cooking takes 20-30 minutes.

Ingredients:

• eggplants – 3 pcs;
• wine vinegar – 60-70 ml;
• water – 70 ml;
• cilantro;
• hot peppers;
• flour – 1 tbsp. l;
• salt to taste;
• honey - 3 tbsp. l;
• ground pepper to taste;
• garlic – 1 clove;
• vegetable oil – 4 tbsp. l.

Preparation:

1. Cut the eggplant lengthwise, sprinkle the cut side with flour and fry in a frying pan until golden brown.
2. Place the eggplants on a paper towel and remove excess oil.
3. Mix vinegar, water and honey.
4. Place the marinade on the fire and simmer over low heat for 5-6 minutes, stirring with a spatula.
5. Chop the garlic and add to the marinade.
6. Turn off the heat, cover the pan with a lid and leave to cool.
7. Place the fried eggplants on a dish, season with salt and pepper, pour over the marinade and leave to marinate for several hours. Spray the eggplants with marinade periodically.
8. When serving, garnish with chopped herbs.

Korean food lovers will love this quick appetizer dish. spicy cuisine. Can be prepared for holidays or served with a side dish for lunch.

Cooking takes 40-45 minutes.

Ingredients:

• eggplants – 650-700 g;
• Korean carrots – 100 g;
• white onion – 1 piece;
• vegetable oil – 4 tbsp. l;
• cilantro;
• white wine vinegar - 4 tbsp. l;
• salt – 1 tsp;
• hot peppers;
• sugar – 1 tbsp. l.

Preparation:

1. Mix vinegar with salt and sugar.
2. Heat the marinade until the salt and sugar dissolve.
3. Cut the onion into half rings and pour in the marinade.
4. Cut the eggplants in half lengthwise. Place the eggplants to boil in salted water. Boil for 10 minutes and drain in a colander.
5. Peel the eggplants and cut into medium cubes.
6. Mix with pickled onions. Add marinade.
7. Mix eggplants with Korean carrots.
8. Let the dish marinate for 15 minutes.
9. Heat the vegetable oil in a water bath or in the microwave and add to the dish.
10. Chop the cilantro.
11. Add cilantro, hot pepper and mix the ingredients thoroughly.

Ingredients:

• eggplants – 2 pcs;
• cucumbers – 2 pcs;
• tomatoes – 2 pcs;
• garlic – 2 cloves;
• olives – 5-7 pcs;
• mayonnaise;
• vegetable oil;
• parsley;
• salt.

Preparation:

1. Slice the eggplants at an angle into slices.
2. Salt them in the cut, leave for 15 minutes and blot with a paper towel to remove any juice.
3. Grease the eggplants with vegetable oil, place on a baking sheet and place in a preheated oven for 25 minutes. Bake at 180 degrees.
4. Cut the cucumber into slices at an angle.
5. Cut the tomatoes into circles.
6. Cut the olives into slices.
7. Place the eggplants on a dish, brush with mayonnaise, place a tomato on top and brush with mayonnaise again.
8. Place the cucumber in the last layer, brush with mayonnaise and place a slice of olive on top.
9. Garnish the dish with parsley leaves.

Another popular option. The dish is prepared quickly and easily.

Mother-in-law's eggplant appetizer can be prepared for a holiday table or served with a side dish for lunch or dinner.

Preparation takes 30 minutes.

Ingredients:

• eggplants – 2 pcs;
• mayonnaise to taste;
• sour cream cheese – 100 gr;
• tomato – 3 pcs;
• dill;
• salt;
• garlic – 1 clove;
• vegetable oil.

Preparation:

1. Cut off the tails of the eggplants and cut them lengthwise into thin slices.
2. Sprinkle salt on the eggplants and leave for 15 minutes.
3. Fry in a frying pan on both sides.
4. Place the eggplants on a paper towel and remove excess fat.
5. Finely chop the garlic or pass it through a press and mix with mayonnaise.
6. Coat each eggplant with mayonnaise.
7. Grate the cheese onto fine grater and sprinkle a layer of mayonnaise.
8. Cut the tomato into slices.
9. Place a tomato slice on the edge of the eggplant slice and roll it up.
10. Cut off the tops of the dill and garnish the finished dish.

Eggplant with garlic and cheese

It's very tasty and flavorful snack on every day. You can serve eggplant with cheese and garlic with any side dish. The dish can be prepared for holidays and parties.

Preparation takes 35 minutes.

Ingredients:

• hard cheese – 100 g;
• eggplant – 1 piece;
• mayonnaise;
• vegetable oil;
• garlic – 2 cloves.

Preparation:

1. Cut off the stem of the eggplant and slice lengthwise.
2. Grate the cheese.
3. Chop the garlic with a knife and a press.
4. Fry the eggplants on both sides until golden brown.
5. Pat the eggplant dry with a paper towel.
6. Mix mayonnaise, garlic and cheese.
7. Knead cheese mass until garlic and cheese are evenly combined.
8. Place a spoonful of filling on one side of the eggplant and roll it into a roll.

Eggplant appetizer with walnuts and garlic

This is a filling and high-calorie snack for every day. Harmonious combination components and unusual taste They will make the dish a decoration for any table. Can be prepared for any holiday or served for everyday lunch with any side dish.

Ingredients:

• walnut – 0.5 cups;
• eggplants – 2 pcs;
• parsley;
• dill;
• garlic – 2 cloves;
• vegetable oil;
• salt.

Preparation:

1. Cut off the tails of the eggplants and cut into slices lengthwise.
2. Salt the eggplants and let them sit and release the juice for 15 minutes.
3. Blot the liquid with a towel.
4. Fry the eggplants on both sides in vegetable oil.
5. Beat nuts and herbs in a blender. Add salt to taste and stir.
6. Place a spoonful of filling on the eggplant and roll it up.
7. When serving, garnish with parsley leaves.

Greek-style eggplant and tomato appetizer

This is a simple but unusual tasting appetizer made from eggplant with tomatoes and garlic. The dish can be served on its own or as a side dish. meat dish. Can be cooked on casual table or a festive feast.

Preparation takes 40 minutes.

garlic – 2 cloves;

flour – 2 tbsp. l;

olive oil – 3 tbsp. l;

salt;

sugar.

Preparation:

1. Cut the eggplant into slices.
2. Dissolve salt in water and pour over eggplants to remove bitterness.
3. Finely chop the tomatoes.
4. Finely chop the greens.
5. Finely chop the garlic with a knife.
6. Dip the eggplants in flour.
7. Fry until golden brown on both sides.
8. Place tomatoes, garlic and herbs in a frying pan. Add salt and spices. Simmer the tomatoes in a frying pan over low heat until tender.
9. Place the eggplants on a plate and top each with a spoonful of tomato sauce.
10. When serving, garnish with herbs.

Eggplant crumble for appetizer

This unusual recipe white eggplant appetizers. A quick, original dish can be served for lunch or dinner or placed on a holiday table.

Preparing the crumble takes 30 minutes.

Ingredients:

• feta cheese – 150 gr;
• hard cheese – 30 g;
• white eggplant – 3 pcs;
• tomato – 3 pcs;
• butter – 3 tbsp. l;
• vegetable oil;
• flour;
• salt and pepper to taste.

Preparation:

1. Cut the eggplants in half lengthwise.
2. Carefully cut out the inside, forming “boats”.
3. Grease the inside of each eggplant with vegetable oil.
4. Cut the tomatoes into cubes.
5. Cut the eggplant pulp into pieces and mix with the tomatoes.
6. Add salt and pepper, stir.
7. Place the filling in the pan and fry until done.
8. Cut the feta into cubes.
9. Grate the butter and mix with flour.
10. Grate the hard cheese on a fine grater and add to the butter.
11. Mix the ingredients.
12. Place in eggplant vegetable mixture. Place feta cheese on top.
13. Place cheese crumbles at the very top.
14. Place everything on a baking sheet and bake at 180 degrees for 20 minutes.
15. Sprinkle the finished crumble with chopped herbs.