There are always several categories of dishes on the festive table, and it all starts with hot and cold snacks. They are predominantly vegetable - well suited for this fresh eggplants. How to cook them correctly and quickly, and is it possible to make delicious food with them? winter preparation?

How to cook

This general concept, according to professionals, can hide almost any dish based on little blue ones. Salads, pickled vegetables, rolls, small sandwiches, caviar, stuffed halves, with and without heat treatment. The only thing that remains constant is that the preparation of the eggplant appetizer is mostly short-lived, and the dish itself is simple in terms of ingredients. It can be served both hot and cold.

Preparing food for cold dishes and snacks

For most components, no special manipulations are required, but main component snacks required special attention to yourself:

1. First of all, remove the stem from the eggplants, cut them according to the recipe and salt them generously.
2. When the juice comes out, they need to be rinsed very well.
3. Afterwards, the pieces should be thermally processed: fried, baked or boiled. They are not eaten raw.

Recipe

Thanks to the ideas for using and serving blue ones discussed below, you will be convinced that an eggplant appetizer can be absolutely anything. In addition to dishes that are immediately served to the table, it can also be a winter preparation, and some varieties are so nutritious that no additions are needed. Here you will definitely find your recipe, and photographs of the final result will help you decide.

Rolls

One of classical methods make a simple tasty dish with blueberries, which can be served as an appetizer - rolls. For the filling, take any components - from sausage, meat or fish to vegetables and unsweetened fruits, cottage cheese, cheese. If the combination of meat and mushrooms given below is too heavy for you, you can make eggplant rolls with only vegetables and the addition of fried/stewed mushrooms. Such a snack will look just as good on the table.

Ingredients:

• eggplants – 2 pcs.;
• chicken breast – 150 g;
• frozen mushrooms – 100 g;
• vegetable oil;
• bulb;
• a bunch of dill;
• salt, ground pepper.

Cooking method:

1. Chop the onion and fry until transparent. Add chopped mushrooms. Cook until the liquid evaporates.
2. Chicken breast Boil in salted water. You can add any spices there for a brighter taste of the meat. Cool, cut into cubes.
3. Wash the blue ones and cut them lengthwise into long strips. Add salt. Let stand for half an hour. Rinse.
4. Mix the ingredients of the filling (mushrooms, onions, chicken, dill), place on the edge of each eggplant “path”. Roll up the roll and secure with a toothpick.

Salad

This snack belongs armenian cuisine and is famous for the simplicity of its preparation. A short list of products, an easy algorithm of actions, minimal amount time spent - the recipe was created to help out the hostess when unexpected guests visit. Fragrant and juicy armenian salad with eggplant is worth a try.

Ingredients:

• eggplant;
• tomatoes – 2 pcs.;
• Sweet pepper;
• bulb;
• salt, ground pepper;
• oil for frying.

Cooking method:

1. Cut the washed blue ones into slices, add salt, and rinse after half an hour.
2. Cut into cubes, fry with chopped onion (about 15-17 minutes).
3. Chop the pepper into strips, add pieces of tomatoes, fried eggplant. Mix.
4. Season Armenian snack vinegar, sprinkle with herbs, pepper before serving.

With cheese and garlic

This recipe offers not only a la carte hot snack, but also an excellent addition to any meat/fish dish. You should definitely figure out how to cook these little blue ones - they have every chance of becoming your favorite dish. What gives it a special charm is the ability to carry out all manipulations using a multicooker, which saves the housewife’s energy.

Ingredients:

• medium eggplant;
• carrot;
• tomato;
• semi-hard cheese – 70 g;
• garlic clove;
• sour cream – 4 tbsp. l.;
• a pinch of oregano;
• salt, oil.

Cooking method:

1. Wash the blue and cut into diagonal slices. Add salt and rinse after half an hour.
2. Grate carrots and fry in a slow cooker. Seize.
3. Place eggplant slices on the bottom, cover with carrots and tomato slices.
4. Make the sauce: beat sour cream with oregano, grated garlic and a pinch of salt. Pour the base of the snack over it.
5. Cook for half an hour. Add grated cheese, keep on the same mode for 5-6 minutes.

Rolls

This appetizer is almost a delicacy: walnuts, spicy sauce, Italian fluffy ricotta – you can’t resist trying it. Tender rolls Eggplant with cheese is served cold. They go well with any herbs and greens, and are well complemented with dry white wine. If desired, they can be combined with paste to make hearty dish For festive dinner.

Ingredients:

• large eggplants – 2 pcs.;
• ricotta 40% – 120 g;
• walnuts – 35 g;
• olive oil;
• balsamic sauce;
• dry herbs, salt.

Cooking method:

1. Cut the washed blue ones lengthwise into slices and add salt. After half an hour, rinse several times.
2. Grease with oil and place on a wire rack. Bake for 15-17 minutes, oven temperature – 190 degrees.
3. Heat the nuts in a dry frying pan and crush them. Mix with ricotta and dry herbs.
4. Cool the baked eggplant plates. Spread the filling thinly over half of each.
5. Roll up and drizzle with sauce. Cool until serving.

With garlic

Most blueberry-based snacks are fried, especially when it comes to rolls, for which such heat treatment is required. For those who are afraid to do too much fatty dish, the frying stage can be replaced by baking - you only need to keep them in the oven for 15-20 minutes. If you are unclear on how to wrap, refer to the photos attached to the recipe.

Ingredients:

• large eggplants – 2 pcs.;
• soft cheese – 30 g;
• hard cheese – 30 g;
• garlic cloves – 3 pcs.;
• a bunch of greenery;
• egg higher cat.;
• salt pepper;
• oil for frying.

Cooking method:

1. Cut the blue ones lengthwise into thin flexible plates. Make sure that they are not translucent, otherwise they will tear when stuffing.
2. Grease each plate with oil and fry on dry hot frying pan until blush, in portions.
3. At the end of frying, stack the eggplant plates on top of each other, cover with a lid, and let stand on the switched off burner for 7-10 minutes.
4. Grate both types of cheese, boil a soft-boiled egg and chop it too. Pepper, mix with torn herbs and garlic pressed through a press.
5. Place the filling on the very edge of the eggplant plate. Roll it up and pin it with a toothpick. Serve after cooling.

Ogonyok

This spicy winter appetizer is for everyone and those with a strong stomach. The brightness of the spiciness can be varied by the amount of chili pepper: according to the original recipe, the entire pod with seeds is used, but you can limit it to just the spout. The proportion of vinegar also varies - sterilization is responsible for winter storage, completing the process of preparing the snack.

Ingredients:

• eggplants – 900 g;
• bell peppers – 2 pcs.;
• chili pepper;
• garlic cloves – 3 pcs.;
• vinegar 9% – 1 tbsp. l.;
• olive oil for frying;
• salt.

Cooking method:

1. Cut the pepper pods and remove the seeds. Scroll through a meat grinder (both spicy and Bulgarian). If desired, you can add chili seeds to create a very spicy eggplant appetizer.
2. Add chopped garlic, stir.
3. Cut the blue ones into thick slices. Fry.
4. Fill small jars with them, alternating with spicy dressing.
5. Pour in vinegar and sterilize for a few minutes. Roll up the lids.

Alternative option preparations for the winter, but with more delicate taste and aroma. Recipe belongs to Georgian cuisine, therefore has very interesting combination sweet and spicy. This appetizer of eggplants with tomatoes will not harm your figure, so you can safely make more jars - in winter it will fly away in an instant. Be sure to save this recipe for yourself.

Ingredients:

• eggplants – 2.2 kg;
• sweet peppers – 1 kg;
• tomatoes – 1.7 kg;
• green apples – 400 g;
• purple onion – 1 kg;
• salt – 3 tbsp. l.;
• sugar – 5 tbsp. l.;
• head of garlic;
• vegetable oil – 200 ml;
• hot pepper pod.

Cooking method:

1. Wash the blue ones and cut them into cubes.
2. Chop onions and peppers into half rings, tomatoes into slices. Core the apples and cut them in the same way as tomatoes.
3. Grind the hot pepper and mix with the garlic passed through a press.
4. Blend all snack ingredients in a blender. Pour in oil, salt, add sugar. Simmer for half an hour.
5. Place into jars and close.

Cold appetizer

This composition rarely comes to mind for housewives - the combination of fish and bluefish is not particularly popular, although taste qualities his are excellent. The cold appetizer with eggplant turns out excellent! It is better to use salted red fish, which does not require additional heat treatment, but you can also take fresh white fillet, as the recipe below suggests.

Ingredients:

• eggplants – 2 pcs.;
• pollock – 700 g;
• bell peppers – 2 pcs.;
• a bunch of parsley;
• ground pepper, salt;
• lemon juice – 2 tbsp. l.;
• olive oil – 3 tbsp. l. + for frying.

Cooking method:

1. Cut the peppers in half, remove the seeds, and place on a baking sheet. Bake at 200°C for 12-15 minutes. Cool.
2. Cut the fish into pieces and fry in olive oil. Be sure to add salt and pepper.
3. Wash the blue ones and cut them lengthwise into thick circles. Bake at 180 degrees until soft.
4. Place eggplant slices on a flat dish and place chopped peppers, pieces of fish, and parsley on each of them. Add olive oil and lemon juice sauce. Refrigerate until serving.

This dish amazes at first glance with its design. Take a look at the photos - several simple actions and in front of you is a real bright peacock tail, which is as tasty as it is beautiful. If you want the Eggplant Peacock Tail appetizer to be dietary, do not fry them, but bake them on a wire rack. You don't have to use flour either.

Ingredients:

• eggplants – 2 pcs.;
• cucumbers – 2 pcs.;
• round tomatoes – 3 pcs.;
• mozzarella for pizza (cylinder) – 140 g;
• black olives;
• flour, oil - for frying;
• salt.

Cooking method:

1. Cut the washed eggplants into thick oval slices diagonally.
2. Add salt and leave for half an hour.
3. Rinse and dry. Sprinkle with flour and fry in oil.
4. Mozzarella cut thin slices, tomatoes - in circles. Do the same with cucumbers. Cut the olives in half lengthwise.
5. Place mugs of mozzarella, tomato, and cucumber alternately on each slice of eggplant. Closer to the edge - half an olive.
6. Based on the photo, form a peacock tail on a plate.

This dish has great amount variations, a number of which completely exclude eggplant from the recipe. Under the name “Mother-in-law’s tongue” you can find not only cold snack, but also canned food, full-fledged salads. Eggplant tongues - classic version, which is prepared in minutes and has spicy taste. Sour cream can be replaced with mayonnaise and vice versa.

Ingredients:

• large eggplants – 2 pcs.;
• tomatoes – 2 pcs.;
• sour cream – 4 tbsp. l.;
• flour;
• frying oil;
• a bunch of greenery;
• chilli;
• salt.

Cooking method:

1. Prepare the eggplants by slicing them lengthwise. Flour. Fry in a hot frying pan until crusty.
2. Mix torn greens with sour cream. Add hot peppers.
3. Cut the tomatoes into semicircles. Place each on the edge of the eggplant plate. Above - sour cream sauce. Collapse (the principle is shown in the photo). Place seam side down on a plate.

Cooking secrets

This product is extremely capricious - the slightest mistake leads to a deterioration in its taste, so you cannot do without certain tricks:

• The structure of blue ones is very porous, so they absorb all the fat they come into contact with. If you fry them, you shouldn't pour oil into the pan - they need to treat the surface of each piece.
• Alternative way make sure that fried snack the eggplant was not very oily - dip them in batter.
• If the eggplant appetizer looks like stuffed halves, there is no need to salt them: by removing the core with seeds with a spoon, you will already get rid of the bitterness.

Video

Eggplant is an amazing vegetable that has a pleasant piquant taste. They are easy to prepare and very popular among chefs. different countries peace. In many national cuisines There are many interesting and incredibly tasty 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. They all perfectly characterize appearance snacks - they are 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 are a tasty and original dish that 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.

Hi all!

How do you feel about eggplants? Personally, I just love them! This amazing vegetable is truly capable of surprising! Eggplant preparations are a universal success.

Eggplants are salted, pickled, canned, stewed, fried, stuffed. They make caviar and delicious eggplant snacks! I bring to your attention three eggplant appetizer recipes with photos.

All eggplant snack dishes offered for your consideration are prepared very quickly, simply and with the least amount of financial resources. At the same time, they can decorate any table, and besides, they are tasty and very healthy. Therefore, they can be classified as simple snacks from eggplants. In general, it takes a long time to say, try it and see for yourself.

EGGPLANT SNACK

EGGPLANT SALAD

To prepare this snack we need to take:

• Eggplant
• bell pepper
• Tomato
• Parsley
• Garlic
• Mayonnaise
• Vegetable oil for frying eggplants

RECIPE

EGGPLANT SALAD

Take an eggplant (preferably a thick one) (don’t peel it) and cut it into rings 1 cm wide. This time I have an eggplant appetizer white. By the way, I recommend them to everyone who has not tried them yet. They have tender flesh and no bitterness at all.

After the eggplants have been salted, they should be rinsed under water and blotted with a paper towel.

Place the prepared eggplant rings on a frying pan heated and watered with vegetable oil; there should not be too much oil.

Fry over medium heat on both sides. You can cover the frying pan with a lid to speed up the process. We need to get soft eggplants (check with a wooden toothpick).

While the roasting process is underway, we are preparing the next participants quick snack from eggplants. We clean the bell pepper from seeds and chop it into small pieces.

Cut the tomato into slices, remove the seed liquid and grind it the same way as bell pepper.

Season the salad with mayonnaise and mix. If desired, you can add salt and pepper to your taste.

Then place the fried eggplant rings on a plate and brush them with mayonnaise while still hot.

On top of each circle we place a pile of prepared vegetable salad. Decorate the dish with tomato slices and herbs.

Eggplant appetizer festive table ready to serve.

EGGPLANT APPETIZER MOTHER-IN-LAW'S TONGUE

For this savory dish from eggplant you need to take

• Eggplant
• Oblong shaped tomato
• Parsley
• Garlic
• Sour cream
• Mustard
• Salt
• Chicken egg
• Ground coriander
• Vegetable oil for frying

RECIPE

EGGPLANT SNACK ROLLS

Wash the eggplant, pat dry with a napkin, do not peel. Trim both ends. Then, using a sharp long knife, cut the eggplant into slices approximately 0.5 cm high.

You can add salt if you wish; I don’t add salt, since there will already be enough salt in the appetizer. If you need to add salt, wait until the eggplants release their juice and then rinse and dry them.

Tomatoes for eggplant appetizer mother-in-law's tongue you need to take dense, fleshy and preferably oblong shapes. We cut them into slices like this.

Beat everything well with a regular fork.

Then we need to prepare a dressing with which we will flavor our tongues. There are two base options here. The first is mayonnaise, and the second is sour cream with mustard. I like both.

At the same time, the flavors of the eggplant snack will naturally be different. Try and compare which eggplant roll appetizer you like best.

This time I will have sour cream and mustard. Place sour cream (preferably thick) in a bowl, squeeze garlic through a press (to your own taste), salt and add mustard (again to taste). To brighten the taste, I also added my favorite dried celery. Mix everything and the dressing for the mother-in-law's tongue eggplant appetizer is ready.

The preparatory stage is completed, and you can proceed to further actions.

Heat a frying pan, pour in vegetable oil. While the frying pan is being prepared, generously prick the eggplant slices with a fork and immerse them in egg mixture fully.

Then we send them to fry over medium heat.

Naturally on both sides.

Stepping back about 1.5 cm from the edge, place a slice of tomato and parsley on the plate so that they protrude beyond the edge by about 1-1.5 cm.

Roll the eggplant into a roll.

By the way, this eggplant appetizer is quite suitable for a holiday table!

We do the same with the rest of the blanks. We act quickly!

An appetizer of eggplant rolls or mother-in-law's tongue is usually served cooled (preferably from the refrigerator).

AUGPLANT APPETIZER WITH TOMATOES AND GARLIC

The basis for this eggplant dish will be the following ingredients:

• Eggplant
• Tomato
• Garlic
• Parsley or dill
• Mayonnaise
• Chicken egg
• Breadcrumbs
• Ground coriander
• Salt
• Vegetable oil

I would like to note right away that in this case I used ground crackers for breading, although I usually used wheat flour. So you can try it this way and that and make your choice which option you like best.

Your guests will definitely love this eggplant appetizer for your holiday table!

RECIPE

Eggplant appetizer with tomatoes and garlic

Let's begin our actions by preparing all the ingredients to participate in the process. Wash the eggplants, dry them and cut them into slices about 1 cm thick.

We choose a tomato with a diameter similar to an eggplant circle. Using a sharp knife, cut into thin rings.

The number of tomato rings should be equal to half the number of eggplant rings.

Break the chicken egg into a deep bowl, add salt and beat well.

Add breadcrumbs or wheat flour ground coriander(you can use another aromatic herb), mix.

In a separate small bowl, combine mayonnaise with finely chopped parsley and garlic squeezed through a press (adjust the quantity to your own taste). If you want the eggplant appetizer with tomatoes and garlic to be quite spicy, add more. But don't overdo it! Everything should be in moderation! Otherwise intended delicious snack eggplant will become inedible.

At this point the preparation is completed, and we proceed to frying. Dip the eggplant rings in the egg and then in the breading (you can do it again in the egg) and place them in a frying pan heated with vegetable oil.

Fry the eggplant on both sides until soft (check with a wooden skewer). The eggplants cook quite quickly, be careful not to burn.

Remove the finished rings from the frying pan and grease them while still hot with spicy mayonnaise sauce. Then place a tomato slice on top, lightly cover it again with sauce and cover with a second eggplant slice on top. Decorate the top with mayonnaise and herbs.

The eggplant appetizer with tomatoes and garlic should cool and steep before serving (preferably in the refrigerator).

With love for you Lyudmila.

Eggplant appetizers, or rather, the recipes for their preparation number in the hundreds, if not thousands. They can be piquantly spicy and even “nuclear” or, on the contrary, very tender and soft in taste. The variety of tastes is so great that absolutely anyone can choose for themselves suitable snack from eggplants. Moreover, each family has its own special recipe with their " culinary secrets" Therefore, do not be surprised that eggplant snacks are so different for every housewife.

What can they do with eggplants? They are boiled, steamed, fried, baked, pickled, fermented, and canned. Each of the options for preparing a vegetable correlates with the reason for which these same eggplants are cooked. So, for example, pickled and pickled eggplants go wonderfully with vodka, while eggplants baked with vegetables can even become a separate dish on an everyday or holiday table, but fried eggplants will be an excellent addition to any potato side dish.

As we mentioned earlier, there are a lot of recipes for making eggplant snacks, and if you decide to find a new one original snack, then we got to the right place. In this section you will find a lot original dishes. Moreover, all recipes are provided not only detailed descriptions the cooking process, but also step-by-step photos. So figuring out how to prepare this or that snack won’t be too difficult.

When starting to prepare this or that snack, keep in mind the fact that eggplants can taste bitter. So take advantage a little trick. Already chopped vegetables should be salted and left for some time (usually 15-20 minutes). As a result, the eggplants should release juice, which will remove all the bitterness. By the way, it is believed that such manipulation will reduce the amount of oil absorbed when frying the vegetable. In addition, in order to remove bitterness, eggplants can be soaked for 20 minutes in warm salted water.

Now knowing basic rule working with eggplants, you can safely go to the kitchen to accomplish culinary feats.

By the way, do not be mistaken that eggplant snacks are the prerogative of Slavic peoples, in particular, Russians and Ukrainians. In fact, they have been prepared all over the world for hundreds of years. In the table below, you can find information about what other cuisines contain eggplant snacks.

World cuisine	Name and description of the dish
Azerbaijani	Turshi - boiled eggplants, cut large cubes and mixed with chopped garlic and cilantro, and then poured with either vinegar or a specially prepared marinade. This snack can be preserved for the winter.
Arabic	Mutabal, Mutabbal, Babaganush - this snack is eggplant puree with white yogurt and lemon juice, garlic, and also with the addition of sesame and olive oil. Usually served as an appetizer, but, for example, in Egypt it can also be served as a side dish.
Armenian	Ailazan – eggplants baked in the oven with other vegetables: potatoes, onions, peppers, tomatoes. In this case, the vegetables are laid out in layers. Eggplants go first. The layers are sprinkled with salt and spices, and also sprinkled olive oil.
Bulgarian	Manzha - caviar made from eggplant and vegetables such as Bulgarian Bell pepper, carrots, tomatoes, onion and garlic.
Greek	Moussaka is a casserole with a creamy sauce consisting of eggplant, meat or minced meat and tomatoes. Melizanosalata - paste (dip sauce) from eggplants baked in the oven with onions, garlic, olive oil and lemon juice. May be present additional ingredients, depending on the variation of the recipe. Melidzanes papoutsakya or “eggplant shoes” are eggplant halves stuffed with minced meat, baked with cheese and cream sauce.
Georgian	Eggplant satsivi is fried eggplant slices, drenched in thick sauce from walnuts and spices. Mtsvadi in eggplants – represents whole eggplant, in which transverse cuts are made. Pieces of lamb are inserted into them. Then the eggplant and meat are fried over coals.
Spanish	San Jacobo - consists of two slices of eggplant, between which cheese and ham are placed. Then the eggplant is breaded in eggs with spices and breadcrumbs and then fried in oil.
Italian	Parmigiana – this dish is eggplant fried in batter in tomato sauce with the addition of a mixture of cheeses (parmesan and mozzarella). Caponata is a snack of Sicilian origin, which is fried eggplant with vegetables, to which the following products can also be added: raisins, capers, nuts, octopus tentacles.
Korean	Heh or Khwe from eggplants is a snack made from specially marinated eggplants.
Tatar	Imam-baildy is delicious dish, borrowed from Turkish cuisine, which is a kind of “vegetable tower” in which slices of baked eggplant are interspersed with fried vegetables (peppers, tomatoes, onions, garlic).
Turkish	Paltikan Salatasi – appetizer salad made from baked and then pureed eggplants. Kurdan kebab – meatball, wrapped in baked eggplant slices and stewed in tomato paste.
Uzbek	Dudlyash - eggplants baked over coals (on the grill), with sweet peppers and tomatoes, seasoned with olive oil and a mixture of herbs and garlic.
French	Terrine is a vegetable snack cake.

Of course, the list of cuisines around the world that use eggplants is far from exhaustive, as is the list of dishes. You can find more eggplant appetizers in the step-by-step photo recipes given in this section.

Eggplants on the festive table

Eggplant appetizers for the holiday table are quite common, since from this vegetable you can prepare not only a tasty, but also an “elegant” dish that will become a real decoration for the table. For example, a snack Peacock tail" - this is exactly the option. Looks amazing and tastes even better! Your guests simply won’t be able to refuse this snack. However, you can post delicious vegetable and in any other form, the main thing is to show your imagination. Although to peek interesting photos You can find recipes on our website.

All kinds of rolls, envelopes, eggplant boats will also look original on the festive table, in which you can place the most various fillings: meat, chopped meat, minced vegetables, cheese-garlic mixture and much more. You can also prepare original snack cakes based on eggplant.

So, eggplants on the festive table - a variety of shapes and tastes, which will diversify the menu of dishes for any celebration and will be a pleasant addition to it. As for preparing such snacks, as a rule, this process is not particularly labor-intensive, and therefore you do not have to spend too much time in the kitchen cooking.

Canned snacks for the winter

Preparing eggplant snacks for the winter is a question that interests millions of housewives, because canned eggplants are surprisingly tasty. This is an opportunity to preserve your favorite vegetable and enjoy it even in the cold season. At the same time, the variety of recipes will amaze even the most experienced gourmet. Eggplants are covered for the winter whole (empty or stuffed), in circles, longitudinal slices, cubes, sticks, or even as a puree. In this case, the snack can be spicy or, on the contrary, very delicate in taste. Eggplants can be preserved solo, supplemented with spices and marinade, or with other vegetables, for example, peppers and carrots.

Whichever option canned eggplant you choose, they will fit wonderfully on an everyday or holiday table. But they will help you decide exactly how to preserve this vegetable for the winter. step by step photos recipes in this section.

Or little blue ones, as people affectionately call them for saturated color peel, - distant exotic India. In Europe, and then in Russia - its Caucasian provinces - the vegetable was first grown and used as a table decoration. And only towards the end of the 19th century they began to actively use it as food. Now eggplants are an integral part of all kinds of salads, stews, and various types of caviar. Yes and independent snacks Craftswomen make it from it so that you will lick your fingers. We will talk about them today.

For spicy food lovers

The simplest spicy one, with spicy garlic flavor and aroma, you will prepare it in no time. All you need for it, in addition to the main vegetable, is more garlic, a few pods hot pepper and salt for brine. The main condition: the blue ones must be young, not overripe.

This is how it's prepared. Trim the stems of vegetables. Place them in boiling water for 10 minutes to blanch. After this, each eggplant should be pricked in several places with a fork and placed under a press for half a day so that the bitterness comes out well. To make the eggplant appetizer spicy according to your tastes, you will need about 4-5 (or more) cloves of garlic for each little one. Chop them and stuff the vegetables taken out from under the press. Then place them in a saucepan, fill with brine, and put pressure on them.

The filling in which the spicy eggplant appetizer should be placed is made as follows: dissolve 2 and a half tablespoons of salt in each liter of water. Cut the hot pepper pods into pieces and add to the brine. Soak the blue ones in the pot for 10-12 days. Then they can be cut into circles or tongues and served, sprinkled with fresh herbs and decorated with slices fresh tomatoes. If you want to preserve such spicy eggplants, the appetizer for the winter is laid out according to liter jars and sterilizes for 20 minutes. Then roll up, turn upside down, wrap and let cool.

Eggplant sauté

An eggplant sauté will be a real lifesaver for you - very tasty, appetizing, a true table decoration. This is a wonderful spicy one that you will now recognize.

For 10 kg of the main product you need: bell pepper 7 kg, red hot in pods 100-120 g, about the same amount of salt, 300 g garlic and liter sunflower oil. Plus vinegar 6% - one and a half glasses. By the way, this eggplant appetizer is called differently “ Sharp tongues" She's really picky, so if you want to soften taste sensations, you can reduce the amount of spices slightly. So, wash the blue ones and cut them into oval slices (tongues) 2 cm thick. Add salt to them and leave for 20 minutes so that the bitterness comes out. Then squeeze lightly. Grind bell peppers and spices, pour in vinegar. Fry the eggplants in a frying pan until cooked. Then dip each tongue generously in vegetable puree and place tightly in prepared jars. Between the layers of eggplant, also pour in a little of the spicy mixture. Add to each jar at the end vegetable oil and sterilize for 15 minutes, then close.

Eggplants with peppers and herbs

Another excellent dish will be one of your favorite snacks if you try it. These are greens, bell peppers and spices.

Product consumption is as follows: half a liter of oil, one and a half kg of bell pepper, 350-400 g of garlic, 150 g of fresh dill and parsley, hot pepper. For the marinade, take 150 g of salt and 120 g of fruit vinegar per one and a half liter of water.

The blue ones need to be peeled, cut into cubes, add salt and wait half an hour for the bitterness to come out. Then fry and let cool. Finely chop the greens and garlic, cut both types of pepper into small strips, each separately, removing the seeds. Cook the marinade by adding salt and vinegar to boiling water, wait until it cools. Now do this: place eggplants, herbs, and other ingredients in a saucepan in layers. Pour marinade over everything, place pressure on top and leave for a day. Then mix the salad ingredients, place in jars, sterilize for 15 minutes, and roll up.

Sweet and sour spicy eggplant

And finally, here’s a nice recipe, although it’s also very spicy.

For it, prepare about 120-130 g of oil, 3 heads of garlic, a liter of water, 50 g of fruit vinegar, 3 heaped tablespoons of sugar.

Cut the eggplants with peel into circles or tongues, add salt, and wait until the bitterness comes out. Finely chop the garlic. Boil water, add vinegar and sugar. Boil the blue ones in the marinade in portions, remove and place in a sieve or colander to drain the liquid. Next, fry them until light golden color and put them in jars, sprinkling them with garlic. Season with the marinade in which the blue ones were cooked, sterilize for 10 minutes and close.