Fried eggplants with garlic: recipe, cooking features

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Updated: Yana Gornostaeva

11/09/2020 Cooking time: 15 min

You can make a lot of appetizers, salads and a variety of dishes from eggplants. Today I suggest you make an appetizing and light version - eggplants with garlic, herbs and an interesting dressing.

About choosing a vegetable

Experienced housewives recommend that when choosing eggplants, you should take into account the fact that overripe vegetables contain a large amount of harmful solanine. Therefore, when choosing blue ones, you should give preference to fresh and unripe vegetables, which must certainly have a stalk (fresh, green and not wrinkled). Sometimes sellers cut off the cuttings in an attempt to hide the age of the fruit. You should buy medium-sized eggplants without stains, scratches, cuts or dents.

About the cooking method

How to fry eggplants so that the bitterness goes away and the dish turns out tasty, juicy and appetizing? They work like this:

1. Wash the eggplants and cut them into discs no thicker than 0.7 cm.
2. Place in a bowl and add salt. Leave for ten minutes. The vegetable will release juice, along with which the bitterness should go away.
3. Pour water (0.5 cups), lightly rinse the eggplant slices, thus getting rid of excess bitterness.
4. Then the water is drained. The eggplants are lightly squeezed. Each piece is breaded in flour on both sides. During frying, flour gives the vegetable additional aroma and taste.
5. How to fry eggplants? Pour 3 tablespoons of oil (vegetable) into a (hot) frying pan. After it boils, lay out the eggplants (breaded). Fry on both sides over medium heat for 2-4 minutes until golden brown.
6. During cooking, eggplants absorb oil like a sponge, so you have to add it regularly.
7. Next, the garlic is peeled and squeezed through a press. Add mayonnaise and mix.
8. Chilled circles of chopped vegetables are coated with mayonnaise and sprinkled with garlic, and each of them is covered with an eggplant puck on top.

Before serving, the appetizer is cooled in the refrigerator for several hours.

Eggplant with mayonnaise and garlic

Ingredients:

• 2 eggplants
• 5 cloves garlic
• 5 tbsp. mayonnaise
• 1 cup flour (for dredging before frying)
• 1 tsp salt
• 5-6 tbsp. vegetable oil for frying

Preparation:

1. Wash the eggplants and cut into slices 0.7 cm thick.
2. Place in a bowl, add salt. Leave for 10 minutes. The eggplant will release its juice and the bitterness will go away with it.
3. Pour 0.5 tbsp. water, rinse the eggplant slices a little, this way we will get rid of excess saltiness and bitterness. Drain the water. Squeeze the eggplants a little.
4. Bread each piece in flour on both sides. Flour will add additional taste and aroma when frying).
5. Pour 3 tbsp into a well-heated frying pan. oil, and when it is hot, add the breaded eggplants. Fry for 2-4 minutes over medium heat until golden brown.
6. Fry on the other side. Eggplants absorb oil like a sponge, so after each batch you have to add more.
7. Peel the garlic and squeeze through a press.
8. Add mayonnaise, mix.
9. Coat the cooled eggplant slices with mayonnaise and garlic.
10. Cover the top with eggplant washers. Cool the snack well in the refrigerator for several hours.

Bon appetit!

Technology

They work like this:

1. Prepare the ingredients. The eggplants are washed, dried and cut into slices (it is necessary to preserve the original shape of the vegetable). Place the circles on a plate, add salt and leave to sit for about seven minutes.
2. Meanwhile, prepare the sauce. Mayonnaise is combined with herbs (Provençal), pepper (ground) and garlic, passed through a press. Stir.
3. How to fry eggplants? Heat oil (vegetable) in a frying pan and fry pieces of vegetable on both sides until golden brown.
4. Next, lay them out on a paper towel (it is necessary to follow the sequence of arrangement of the pieces - they must all together form the shape of a whole vegetable).
5. Each of the eggplant circles is smeared with sauce (mayonnaise-garlic) and placed on a dish so as to recreate the integrity of the vegetable.

Thanks to its unusual presentation, this dish will become a real center of attention for all guests. It is necessary to ensure that the slices of eggplant fried with garlic are not mixed with each other. If their correct sequence is disturbed, the finished dish will not be able to remain stable.

FRIED EGGPLANT WITH TOMATOES AND GARLIC

A savory appetizer of tomatoes and eggplant! An interesting, original appetizer made from fresh vegetables. The dish can easily decorate any table, and besides, it is also lean and very healthy!

INGREDIENTS FOR 2 SERVINGS

Units:

• Eggplant 1
• Tomatoes 1
• Garlic 2
• Vegetable oil 2
• Salt to taste

STEP-BY-STEP PREPARATION

1. Prepare all the necessary products. Of course, it is best to take seasonal domestic vegetables - they are not as beautiful, but much healthier. Eggplants should be small, with a matte skin. I advise you to choose tomatoes by smell - real tasty tomatoes should smell like tomatoes. They should also have a rich color.
2. Remove the stem from the eggplant and cut into circles about 1 cm thick. If you want your appetizer to be taller, then the circles can be much thicker, something like “stumps”, approximately 2 cm.
3. Eggplants are believed to have a bitter taste. Although, in my opinion, modern eggplant varieties do not have any bitterness. But just in case, let’s use one of the methods to remove this bitterness. It is enough to salt the sliced ​​eggplant mugs or place them in salted water. Then drain the water and rinse the eggplants. This method will also make them crispier.
4. Heat vegetable oil in a frying pan: it can be any type of main product: corn, rapeseed and sunflower will do. But I want to clarify one point: only refined types of vegetable oils are suitable for frying - only those that do not burn in a frying pan. Place the eggplant slices and fry over medium heat for 3-4 minutes on each side. Then remove the eggplants from the heat and cool slightly.
5. Place fried eggplants on a serving plate and chopped garlic on them. I put the clove through a press, but you can also grate it or finely chop it with a sharp knife.
6. Wash the tomato well, preferably using a special vegetable washing product. Then remove the stem and cut into circles. It’s great if the tomato and eggplant mugs match in size.
7. Place eggplant slices on the garlic and serve the appetizer to the table.

This appetizer will successfully decorate any table. Bon appetit!

Eggplant in batter

Many people call the recipe for fried eggplants with garlic simply gorgeous. The tender vegetable, cooked in a cheese and cream batter, has a delicious, slightly spicy taste. To prepare 6 servings use:

• 2 eggplants;
• 100 g cheese (hard);
• 100 ml milk;
• 0.1 g chili pepper;
• 1 tsp pepper (ground red);
• to taste - salt;
• 3 tbsp. l. vegetable oil.

Eggplants with garlic in a frying pan - step-by-step photo recipe

Ingredients:

• Eggplants – 2 pieces
• Onions – 2 pieces
• Garlic – 2-3 cloves
• Sour cream – 2 tablespoons
• Ground ginger – 0.5 teaspoon
• Refined vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Step-by-step preparation:

Step 1

Peel the onions, rinse under running water and cut into half rings. Place the frying pan on the stove, pour in refined vegetable oil, once it warms up, sauté the onions.

Step 2

Stir the onion periodically and bring it until light golden.

Description of technology features

The process of preparing delicious fried eggplants with garlic will take about half an hour. They work like this:

1. Wash the vegetables, cut into circles no more than 1 cm thick, put in a bowl, sprinkle with a little salt and set aside for ten minutes.
2. In the meantime, they are creating the batter. Mix milk with egg, grated cheese, flour and spices. Add very little salt, since the eggplant has already been salted beforehand. The consistency of the dough should resemble liquid sour cream.
3. Next, the juice is drained from the eggplant (the bitterness goes away along with it), dried with a paper towel, dipped in the prepared batter and fried on both sides in hot oil (vegetable) until golden brown (2 minutes on each side).
4. Next, the eggplants fried with garlic are placed on a dish, sprinkled with cheese (grated) and decorated with herbs (parsley, dill, etc.).

Served hot as a snack or as an addition to vegetable, meat, fish and other dishes.

How to fry eggplants with garlic in a frying pan in cubes

Step 3

Wash the eggplants, cut off the ends on both sides and cut them into cubes. Place the eggplants in the saline solution for 15 minutes, then rinse and squeeze out the excess liquid.

Step 4

Pour refined vegetable oil into a frying pan, heat it and fry the eggplants. During frying, eggplants absorb a lot of oil, which makes the dish very greasy.

But if you use a frying pan with a Teflon and non-stick coating, you can fry eggplants with virtually no oil.

If you wish, you can boil the eggplants first, then when frying they will also absorb less oil.

Step 5

As soon as the eggplants are slightly fried, add the sauteed onions to them.

Step 6

Fry the vegetables until half cooked and add finely chopped garlic, salt, ground ginger and black pepper.

Step 7

Mix and fry all the products until cooked. After this, pour in sour cream.

Step 8

Stir and simmer the vegetables until tender, about 5-7 minutes.

You can serve fried eggplants with garlic and onions either hot or cold.

In addition, they can be an excellent filling for pies or an addition to salads.

Useful video

I suggest watching a video about how to choose the right eggplants, as well as the health benefits of this vegetable.

Eggplant rolls with garlic and tomatoes

This is one of the most popular, time-tested recipes. Cooking fried eggplants in this original form does not require any special expenses. The snack is easy to prepare. Housewives willingly add variety to the family's daily diet with blue rolls. You can serve beautiful and tasty fried eggplant rolls with garlic as an appetizer for a festive feast. Ingredients:

• 500 g eggplants;
• 300 g tomatoes;
• two cloves of garlic;
• 2 table. spoons of mayonnaise;
• 70 mg vegetable oil;
• half a teaspoon of salt.

From the presented quantity of products, 3 servings of snacks are obtained. It will take about 1 hour to prepare.

How to cook “Fried eggplant with garlic”

Wash the eggplants and cut them into long longitudinal slices - that is, we cut the whole eggplant not across, but lengthwise.

Finely chop the greens, add crushed garlic to it.

Wash the eggplants thoroughly again and dry with a towel. Eggplants must be completely dry before frying.

Fry the eggplants in vegetable oil on both sides. Fry for a minute or two on each side.

Now the main thing is to take the fried eggplants, put a little garlic and herbs filling on the edge and wrap them in a roll - as shown in the photo.

You should end up with these cute rolls. It is better to serve fried eggplants with garlic cold, as an appetizer.

Cooking step by step

They work like this:

1. Eggplants are washed and chopped into narrow (4-5 mm) strips (longitudinal). The strips are salted and blotted with kitchen towels or paper napkins before frying. This recipe does not include breading.
2. Pour oil (vegetable) into a frying pan and heat it well. Place eggplants on it and fry on both sides until an appetizing golden brown color appears over low heat. Due to the fact that the strips have been dried, the oil will not splash when heated.
3. Place the fried eggplant strips on napkins to drain excess fat. The cooked vegetables are cooled.
4. In the meantime, start creating the sauce: mix mayonnaise and chopped garlic. Then the filling is prepared - the tomatoes are washed, dried and cut into 6-8 pieces (depending on the size of the vegetable). You must remember to remove the stalk. Dense and juicy fruits are best suited for making the filling.
5. Then they begin to collect a delicious vegetable snack. The eggplant strips are coated with a thin layer of mayonnaise-garlic sauce. Place a piece of tomato on one end and wrap it in a roll.

All the rolls are rolled up in this way, after which the aromatic and incredibly tasty snack is sent to the refrigerator or served immediately.

Step-by-step preparation

They work like this:

1. Crush and chop the garlic. Combine garlic with cream cheese. Grind the greens and add them to the cheese, then mix. If the filling is too thick, add a small amount of cream.
2. Then the eggplant is cut into slices, salted and left to sit for 10 minutes.
3. Fry the plates in a frying pan greased with vegetable oil until an appetizing golden color appears.
4. Spread the eggplant pieces with a small amount of cheese cream.
5. The tomato is cut into small pieces, the onion is chopped coarsely. Place pieces of onion and tomato on the eggplant, add greens and roll into rolls.

Cooking step by step

They work like this:

1. The eggplants are cut lengthwise into thin plates 3-5 mm thick, salted and left to sit for ten minutes. Then they are squeezed out, washed and dried.
2. Heat oil (vegetable) in a frying pan and fry the eggplants on both sides until a golden brown crust appears.
3. Place the fried eggplant slices on paper napkins to drain excess oil.
4. Now prepare the filling. To do this, use a food processor or blender to grind walnuts and mix them with garlic, passed through a press.
5. The tomato is crushed and added to the filling. Place filling (1 tsp) on each of the eggplant plates and roll into rolls.

The finished appetizer is placed on a wide dish and decorated with herbs.

Instant Korean marinated eggplant

This recipe can be made with boiled eggplants, but it tastes much better with fried ones. You can fry it on the stove in a frying pan, but it is better, and most importantly, healthier, to do it in the oven.

Required Products:

• eggplants - 3 pcs.
• carrots - 2 pcs.
• bell pepper – 1 pc.
• garlic – 4-5 cloves
• sugar and salt - 1 tbsp. l.
• apple cider vinegar and vegetable oil - 3 tbsp. l.
• basil

If you don't have apple cider vinegar, you can use 6% table cider vinegar.

Cooking method:

1. Wash the eggplants, dry with a paper towel, cut into rings. If the fruits are large, then you can cut them into half rings.
2. It is better to cover the baking sheet with baking paper, this will make it easier to remove the fried vegetables later. Place the eggplant rings on a baking sheet, grease them with vegetable oil on one side first. Then turn it over and grease the other side.

3. Preheat the oven to 200 degrees, place a baking sheet with rings of vegetables and fry for 7 - 10 minutes until appetizing, but do not fry too much. Place the prepared eggplants in a bowl.

4. Grate the carrots using a Korean carrot grater. If you don’t have such a grater, then don’t use a regular grater; it’s better to cut the carrots into thin strips. And also, cut the bell pepper into thin strips.

5. For this dish you will need a marinade. To prepare it, you need to mix garlic crushed through a press, finely chopped basil, salt, sugar, apple cider vinegar and oil. Mix everything well.

6. Place chopped carrots and peppers in a bowl, add marinade, mix well.

7. Then add the fried eggplants and mix again. The marinated eggplants are ready. If desired, you can eat them immediately, but it is better to refrigerate them for several hours. During this time, the ingredients will become friends with each other and the snack will only become tastier.

Although many modern eggplant varieties lack bitterness, if you are not sure, the fruits, especially adults, can be kept in salt water for 10 minutes. The brine is prepared at the rate of 1 tbsp. l. for 3 liters of water.

Features of preparing snacks for the winter

It is not at all difficult to close eggplants fried with garlic for the winter, but it is necessary to take into account some of the nuances of this technology:

1. Blue ones, cut into pieces, should be soaked in a saline solution (20 grams of salt and 1 liter of water) or simply kept in salt for half an hour. After this, the vegetables are washed and the vegetables are dried.
2. Young eggplants make a winter appetizer that tastes more pleasant than ripe ones. Young fruits do not need to be peeled. It is recommended to peel mature eggplants (use a vegetable peeler for this).
3. To fry vegetables, you should definitely use refined vegetable oil, since exposure to high temperatures in an unrefined product contributes to the formation of carcinogens. In addition, the use of rancid oil not only turns the snack into a product harmful to the body, but makes its taste and smell quite unpleasant.
4. Regardless of the specifics of the technology for creating a winter snack from fried eggplant and garlic, the jars in which it will be placed, as well as the lids, must first be sterilized.
5. During the cooking process, garlic loses its pungency, so recipes for preparing eggplant and garlic appetizers usually do not include stewing - the appetizer is sterilized directly in jars. When using recipes that involve stewing, garlic and fresh herbs are added last.
6. Canned garlic and fried eggplant are often supplemented with pepper, herbs and tomatoes, as well as various marinades. Each of the snack options is unique in its own way.

How to cook “Spicy eggplant appetizer”

Wash and peel the eggplants.

Cut into cubes approximately 5-6 cm long. Add salt and let stand for 10 minutes until liquid forms on the eggplants.

Afterwards, dry the eggplant pieces and place them in a hot frying pan with sunflower oil.

Fry over medium heat until golden brown.

Red hot pepper, wash garlic and chop finely. Place in a frying pan with sunflower oil.

Fry the pepper and garlic in oil for 6-7 seconds and turn off.

Add pepper and garlic to eggplants. Add sugar.

Pour in apple cider vinegar.

And also soy sauce.

Mix all ingredients in a frying pan, heat for 3-4 minutes and turn off.

An excellent spicy eggplant appetizer is ready.

Description of cooking method

They work like this:

1. The eggplants are cut in half lengthwise, then each part is cut into halves until eight long triangular strips are obtained. Then the eggplant pieces are placed in a salt solution and left in it for half an hour.
2. The pepper is cleared of seeds and passed through a meat grinder. The garlic is also crushed and combined with pepper. Finely chop the greens (washed and dried), mix them with pepper and garlic.
3. Sterilize jars.
4. Distribute 0.5 garlic-pepper mixture into jars, add salt and sugar. Pour vinegar into jars.
5. Eggplants are fried in boiling vegetable oil and immediately placed in jars.
6. Spread the remaining vegetable puree (pepper, herbs and garlic) on top.
7. Boil water and pour it into jars.
8. Place the jars in the oven or in a large saucepan with water and begin sterilization. Containers of 0.5 liters are processed for 20 minutes; to boil containers of 1 liter it will take about forty minutes.
9. Then the jars are placed with their lids down, covered with a blanket and left to gradually cool in a steam bath (during cooling, they are additionally sterilized).

After the jars have cooled, they can be stored in the cold (in an unheated pantry or other cool place). Store this snack at a temperature below 18 degrees, otherwise it can quickly spoil.

How to cook “Boiled eggplants with garlic and herbs”

Prepare food for cooking. First, wash the eggplants and cut off the stems. Peel the garlic.

Place the eggplants in boiling salted water and cook until tender. Cooking time for large eggplants is about 20 minutes, for small ones - 12-15 minutes.

Remove the finished eggplants from the water, put pressure on them so that the water comes out. Let them lie there for 10 minutes. You can also squeeze out the excess water with your hands once the eggplants have cooled.

Prepare the eggplant filling. To do this, combine vegetable oil with garlic and finely chopped herbs. Pepper to taste, mix everything.

Cut the eggplants directly with the skin into large pieces and generously pour in oil with garlic and herbs. After about 10 minutes, the eggplants can be served. Have fun!