Fried eggplant: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplants, or, as they are called in everyday life, blue ones, arrived on the territory of our country in the distant 19th century, although they came to Europe even earlier - in the 15th century. People did not immediately appreciate the oriental vegetable, but when they nevertheless tasted it, they began to cook such a variety of dishes from it that you are amazed! There are plenty of fancy and difficult to prepare dishes, but for many, simple fried eggplants are preferable to taste. The recipes with photos in this article will make it clear that sometimes the best is the simplest and most affordable. Detailed step-by-step explanations of the cooking process and recommendations will help even a novice cook to cope with the task, and a delicious ready-made dish will make you reconsider your attitude to this wonderful vegetable.

Pre-preparation of the main ingredient

Any dish based on fried eggplant begins with the preparation of a vegetable: you should choose slightly unripe fruits without formed seeds inside. If this point is ignored, then during frying, eggplant slices, cut into strips or circles, may lose their integrity.

Another important point: after cutting the eggplants, they must be lightly sprinkled with s alt, mixed and left for half an hour at room temperature, and then rinsed under running water. Thus, the bitterness inherent in the fruit, which often spoils the taste of the finished dish, is removed from this vegetable. It is because of this bitterness that many people do not like the taste of ready-made eggplant, although it has nothing to do with it, it is rather the fault of a cook who does not know the pre-processing technology.

How to fry eggplant in circles and slices?

Traditional fried eggplants of this cut are used to prepare various snacks in combination with spicy sauces and vegetables. To make the blue ones delicious, you need to follow a few rules:

1. Cut into pieces no thicker than one centimeter.
2. It is good to heat the oil in a pan, but at the same time make sure that there is not too much of it: this is not deep frying, but regular frying until golden brown.



3. If you want a more crispy crust and even color of fried eggplant, you should roll it in flour before putting it in the pan.
4. Put the finished vegetables on a paper towel to remove excess fat, which makes the finished dish less tasty and completely unattractive in appearance.

Teschin language

Photos of fried eggplants in the form of rolls with tomato and herbs look appetizing and encourage you to realize a culinary masterpiece in your kitchen. After all, this simple appetizer is very tasty both warm and cold.and cold. It is prepared as easy as shelling pears: fry sliced eggplants in the traditional way in a small amount of vegetable oil, let them cool slightly on paper.

Prepare the sauce: for every hundred grams of mayonnaise, add three to four cloves of garlic, crushed in a mortar, a pinch of s alt and 1/4 teaspoon of black pepper. You can also add some dried oregano. Mix the sauce thoroughly and spread it on each eggplant plate. Put half a cup of fresh tomato on the edge and fold the eggplant in half, spreading it on a serving dish.

Dish design options

Another way to form such fried eggplants with tomatoes and garlic is a roll, that is, a vegetable layer smeared with sauce is rolled up with a piece of tomato in the center. At the same time, you can sprinkle it with finely chopped parsley, which will give the dish a more elegant, festive look.

The simplest version of the formation of "Mother-in-law's tongue" is mugs. To do this, the eggplant for frying is cut not into slices, but into circles one centimeter thick. Fresh tomatoes are selected fleshy, equal in size to the diameter of an eggplant. Between the two halves of fried vegetables, smeared with mayonnaise, a circle of tomato is placed. The top of the appetizer is sprinkled with parsley or cilantro.

Rolls with Korean carrots

The same principle is used to prepare fried eggplant with garlic, which is mixed with Korean carrots, prepared in advance at home or bought in the culinary department. Important for this appetizerChoose strong, small, dark-colored vegetables. In large and light eggplants, the flesh inside is filled with small seeds that will spoil the taste.

Cut the vegetable into plates, pre-treat, removing bitterness, fry until a slight color change. Lubricate each layer with mayonnaise and garlic sauce, spread the Korean carrot on the surface of the whole piece in a thin layer, sprinkle with finely chopped parsley and roll up, if necessary, chipping it with a wooden toothpick or canape skewer. Let the appetizer brew for two to three hours, and then serve with the main course, garnished with herbs.

With homemade sour cream

Such fried eggplants with garlic are very good with boiled rice or buckwheat porridge for dinner: a light but hearty dish without extra calories. To prepare it, you need to prepare the following products:

• three large eggplants;
• one hundred grams of hard cheese;
• one bulb;
• two cloves of garlic (if you want it spicier, you can add more);
• five tbsp. spoons of sour cream;
• two art. spoons of flour;
• spices to your taste: coriander, black pepper, dried oregano.

Cut the eggplant into cubes, sprinkle with s alt and leave for half an hour, then rinse with clean water and squeeze lightly with your hands to remove excess liquid. Heat three tablespoons of vegetable oil in a saucepan, place pieces of vegetable there and fry, stirring, for several minutes. Finely chop the onion with garlic, add to the eggplant andfry until the blue ones are soft. In a bowl, mix sour cream, flour and spices so that there are no lumps, and pour this mixture over vegetables. Stir and simmer for another three minutes. Grate the cheese, add to the saucepan, mix thoroughly and serve immediately. You can also sprinkle with dill for more flavor.

Eggplant tastes like mushrooms

Unusual for this vegetable, the comparison is really appropriate, since the taste of the finished dish is actually very similar to the taste of fried mushrooms. In appearance, it is also not immediately possible to distinguish them if, during the cooking process, cut the pieces of vegetables very carefully.

In order to prepare this hot dish, you need to stock up on the following ingredients:

• four eggplants;
• two onions;
• four raw eggs;
• one hundred grams of vegetable oil;
• a pinch of coriander, black pepper, s alt to taste.

Those who have achieved mastery in cooking this dish are recommended to take fruits with a dense structure, unripe and be sure to remove the skin. Then cut them into even pieces and, lightly sprinkled with s alt, leave for ten minutes. Next, rinse the slices under running water, dry with a paper towel and place in a wide bowl. In a separate bowl, beat eggs with spices until smooth and pour eggplant over them. Leave for an hour, stirring them every ten minutes. This is necessary so that the vegetables absorb the egg mixture evenly in all pieces.

In a thick panor a saucepan, heat the oil, pour the eggplant there and fry until golden brown. Chop the onion into small pieces and add to the saucepan, mix thoroughly and fry until tender under the lid. Be sure to let the fried vegetables stand for ten minutes under the lid, but without fire, so that they reach the required subtlety of taste.

With spicy honey sauce

For those who find the recipe for fried eggplant with garlic too banal and want a more sophisticated look of the finished dish, you can cook this vegetable in a spicy honey sauce, which makes the food resemble Asian cuisine.

List of required ingredients:

• two medium eggplants;
• one onion;
• a small bunch of green onions;
• 3 tbsp. spoons of honey and soy sauce;
• 1 tbsp spoonful of white wine;
• a pinch each of nutmeg, black pepper and s alt;
• 3 tbsp. spoons of olive oil;
• 1 teaspoon light sesame.

How to cook?

Cut the eggplant into neat cubes two centimeters high, sprinkle with s alt and let them stand, then rinse, let dry on a paper towel, and then fry until golden brown in two tablespoons of oil. Cut the onion into thin half rings, fry in oil until transparent, add the green onion, which is cut into large strips (each feather into three or four parts). When it becomes soft, add fried eggplant, honey and soy sauce, spices and wine. Extinguish no more than threeminutes. When serving, sprinkle with sesame seeds, previously toasted in a dry frying pan until nutty aroma.

With peppers and tomatoes

This recipe for fried eggplant with vegetables is very popular in southern Ukraine and Moldova, where it is often served as a separate dish or an additional side dish in the summer. This dish is good because it can be eaten warm, cold and even the next day. There is even an option that housewives use to prepare for the winter. The ratio of ingredients is arbitrary, to taste, which gives another plus to this delicacy, which is prepared in an elementary way:

1. Eggplants, bell peppers, onions, tomatoes are cut into medium-sized pieces and fried alternately in a small amount of vegetable oil until the color changes slightly.
2. Mix vegetables in a saucepan, put on medium heat and add s alt and black pepper to taste, 120 grams of warm water and hot cayenne pepper (again, focusing on your taste preferences), stew the mass until the vegetables are soft.
3. Chop a few cloves of garlic in a press and add to the vegetables, steam for a few more minutes under the lid and turn off. Let the dish stand for ten minutes.

Despite their apparent simplicity, these fried vegetables are delicious even just with bread, but when served with rice, mashed potatoes or rustic potatoes, you can get a wonderful light lunch without debilitating the digestive system and calories.