New Year's snacks with eggplants - 5 recipes for delicious eggplant snacks

Korean style eggplant

Ingredients:

• Three medium eggplants;
• A bunch of green onions;
• Five cloves of garlic;
• About forty milliliters of soy sauce;
• Half a lemon;
• Ten grams of sugar;
• Ground red pepper and sesame seeds to your taste.

Cooking method

1. Wash the blue ones under water, remove the tails, cut lengthwise.
2. Wrap the halves in foil or rub with sunflower oil.
3. Place the eggplants in the oven for twenty minutes.
4. Ready eggplants should be firm and under no circumstances raw. Cut into small pieces and transfer to a container.
5. Onions and garlic are washed under running water, finely chopped and sent to the eggplants.
6. Add soy sauce to the vegetables and squeeze half a lemon.
7. Add red pepper and sesame seeds there.
8. Mix thoroughly and put in a cool place for several hours. After this, the snack is ready to eat.

Eggplant rolls - a recipe for the holiday table

It is simply impossible to imagine a festive table without such an appetizer. The New Year's delicacy is prepared very quickly and turns out incredibly tasty.

Ingredients:

• cottage cheese – 400 g;
• garlic – 2 cloves;
• eggplants – 3 pcs.;
• walnuts – 70 g;
• sesame – 70 g;
• large tomatoes – 2 pcs.;
• basil – 7 sprigs;
• olive oil – 2 tbsp;
• parsley – 7 sprigs;
• dill – 5 sprigs;
• ground black pepper - optional;
• salt - at your discretion.

Cooking: Wash the eggplants thoroughly, remove the stem and stems. Using a sharp knife, cut the vegetables into thin slices. Transfer the eggplants to a separate container and salt them to taste. Leave the preparations for 10-15 minutes. During this time, the eggplants will be saturated with salt and will release juice. After the time has passed, place the plates on a paper towel to dry completely.

Let's start preparing the filling. Grind the walnuts in a blender, then pour them into a small bowl. Finely chop the parsley, dill and basil. Transfer the cottage cheese to a separate container.

Add chopped nuts and herbs. Pass the garlic cloves through a press. Mix the ingredients thoroughly. The filling is ready.

Preheat the oven to 180 degrees. Take a baking sheet and spread parchment paper on it. Lubricate the surface with olive oil using a silicone brush. Place the eggplants on a baking sheet. Lightly coat the vegetables with olive oil. Place the eggplants in the oven for 15-20 minutes. Once ready, let the vegetables cool completely.

Take the tomatoes and remove the core. Cut the tomatoes into slices. Let's start collecting rolls. We take one eggplant plate, distribute the filling on top, put a tomato slice on the edge and wrap the workpiece. Let's make a few more rolls.

Fry sesame seeds in a dry frying pan. It should brown a little. This will take 30-40 seconds. When ready, pour the ingredient onto a flat plate and cool it. Roll the eggplant rolls in sesame seeds on all sides. Place the finished appetizer beautifully on a plate.

Eggplants in Georgian style

The recipe is perfect for those who love spicy, Caucasian cuisine. Pepper and garlic contribute to the greatest development of the taste of the vegetable.

Ingredients

• About five kilograms of eggplants;
• Eight pieces of bell pepper;
• Two heads of garlic;
• Two chili peppers;
• Two hundred and fifty milliliters of nine percent vinegar;
• Three hundred and fifty milliliters of oil;
• Eighty grams of granulated sugar;
• Two hundred grams of peeled walnuts;
• Eighty grams of granulated sugar;
• Two hundred grams of peeled walnuts;
• A pinch of salt.

Cooking method

1. Rinse the eggplants under running water, dry, cut into circles and fry on both sides.
2. Finely chop the garlic, nuts, chili peppers and bell peppers, preferably putting them in a blender.
3. Add salt, sugar, vinegar, oil and cook for a couple of minutes.
4. Coat the eggplants with the prepared dressing.
5. Place in jars and cover with lids.

Eggplant for weight loss

Many diets include the consumption of this healthy vegetable, which is highly nutritious but low in calories.

Eggplants come in different varieties, but the healthiest ones are those with dark purple skin and few seeds.

Friends, I want to offer you a recipe for making a simple eggplant appetizer, a little spicy, but very tasty!

After washing the eggplants, I peel them and cut 1 kilogram of eggplants lengthwise into long strips 0.5 cm thick and place the vegetables on some surface or in a large bowl. Each layer should be generously salted with coarse salt. Then I cover it all with a flat lid or film and put pressure on top. You can use any large pan filled with water as a weight for oppression. I leave the eggplants in this state for two hours. This procedure is important, since under the influence of salt all the bitterness will go away from the eggplants and the appetizer will be spicy, not bitter.

Meanwhile, I peel the garlic. For a one kilogram serving of eggplant you will need 5 cloves of garlic, which need to be cut into pieces. You can adjust the amount of garlic to your taste when you put it in jars. Prepare the red pepper; you will also place it in small pieces in jars.

After the eggplants have been under pressure for 2-3 hours, I wash the eggplants of salt. I pour more than half of the water into a large three-liter saucepan, put it on the stove and bring it to a boil.

I add 6% table vinegar to boiling water; for me it’s wine vinegar. After adding vinegar in the amount of 4 tablespoons, I put the washed eggplants in the pan and cook them for 5 minutes. After boiling, place the eggplants in a colander to drain all the water.

Well, while the water is draining from the eggplants, you need to sterilize the jars for twisting. For one kilogram of eggplant you will need a jar with a volume of 0.5 - 0.7 liters.

So, the water from the eggplants is glass, you can squeeze it out a little more with your hands, and I start putting the eggplants in jars. I pack them more tightly, adding pieces of garlic and pepper to the jars. Don't forget that the appetizer will be spicy!

Having laid everything out, I fill the contents of the jar with vegetable oil or olive oil, or you can mix it in any proportion. Close the lid tightly and make sure the oil always covers the eggplants, otherwise mold will form.

Spicy eggplant with garlic

Instant snack using a minimum amount of ingredients.

Ingredients:

• One kilogram of eggplant;
• A couple of cloves of garlic;
• Thirty grams of six percent vinegar;
• About fifteen grams of salt;
• Greens to taste.

Cooking method

1. Wash the greens thoroughly under running water, dry and cut.
2. We wash, peel and chop the garlic.
3. Mix salt, garlic and herbs.
4. We thoroughly wash the eggplants, dry them, remove the stalk, make a side cut along the length of the vegetable, without cutting through the eggplant all the way.
5. Boil water, add salt and place the eggplants in it for a couple of minutes. Remove from the water, cool and leave under pressure for fifteen minutes so that all the liquid comes out.
6. We take out the eggplants and stuff them with herbs and garlic.
7. Place tightly into jars and fill with vinegar. After this, cover the jars with lids and send them for sterilization for about twenty to twenty-five minutes.
8. We roll up the jars with lids and leave to cool. Then store in a cool place.

Eggplant appetizer with garlic and herbs

A tasty and beautiful appetizer of eggplant with garlic and herbs will become a real pearl of the New Year's table. The festive dish is prepared from the most common ingredients, making it accessible to everyone. Therefore, it is worth preparing a snack for the New Year to please your loved ones.

Ingredients:

• eggs – 2 pcs.;
• eggplants – 3 pcs.;
• parsley – 1 bunch;
• mayonnaise – 3 tbsp;
• Feta cheese – 120 g;
• garlic – 2 cloves;
• salt - at discretion;
• vegetable oil – 2 tbsp;
• cold water – 1 l;
• semi-hard cheese – 120 g;
• Ground black pepper - optional.

For decoration:

• tomato – 1 pc.;
• parsley – 5 sprigs.

Cooking:

Wash the eggplants thoroughly, remove the stem and tails. Using a sharp knife, cut the vegetables into thin plates 4-5 mm wide. Place the eggplant preparations in a deep bowl and cover them with salt.

Leave the vegetables for 15 minutes. During this time, the eggplants will be saturated with salt and will release juice. After the time has passed, fill the vegetable plates with water and rinse them thoroughly. Place the eggplants on a paper towel to dry completely.

Place the frying pan on the stove and heat the vegetable oil. Place eggplants on a hot surface. Fry the plates on both sides until golden brown. Once ready, cool the eggplants.

Let's start preparing the filling. We grate Feta cheese on a coarse grater, and semi-hard cheese on a fine grater. Pour water into a saucepan and boil eggs in it. When ready, cool them and peel them. Grate the eggs on a coarse grater. Finely chop a bunch of parsley.

In a deep bowl, mix cheese, eggs and herbs. Squeeze the garlic cloves through a press. Add salt, ground black pepper and mayonnaise to taste. Mix the ingredients thoroughly.

Cut the tomato into slices and remove the seeds. Chop the remaining pulp into strips. Take an eggplant plate and put the filling on it. Add parsley and tomato straws on top.

Wrap the plate into a roll. We make a few more preparations, after which we beautifully place them on a plate.

Spicy eggplant in tomato sauce

Ingredients:

• Eight hundred grams of eggplant;
• Nine hundred grams of tomatoes;
• Two red bell peppers;
• Two large heads of garlic;
• Three pods of hot pepper;
• One tablespoon of salt;
• Eighty grams of table vinegar;
• Seventy grams of sunflower oil;
• Sugar to taste.

Cooking method

1. Rinse the eggplants under running water, dry, remove the stems and cut into slices one centimeter thick.
2. Add salt and leave for thirty minutes. Afterwards, rinse the eggplants thoroughly, dry and fry in oil on each side until golden brown.
3. Peel the garlic, chop the bell and hot peppers, remove the stems, cut into strips and mix with the garlic. Then we put everything into a meat grinder or blender.
4. Wash the tomatoes, dry them, cut them into four parts and pass them together with the vegetables through a blender or meat grinder until a homogeneous mass is formed.
5. Transfer to a saucepan and leave for half an hour on low heat. Without removing from the heat, add sugar, salt and vinegar, then simmer for another seven minutes, then remove.
6. Place the eggplants tightly in jars, pouring the prepared marinade over each layer.
7. Roll up the lids and leave until completely cool. Then store it in a cool place.

Spicy eggplants for the winter

Eggplants go well with other vegetables, including hot peppers. That is why they are often used to prepare a winter preparation called “Sharp Fingers”. The recipe for this snack is simple, but its taste will pleasantly surprise you and your guests.

To prepare this snack you will need 5 kg of young eggplants, 10 sweet bell peppers and 2 hot peppers. In addition, you need to prepare a glass of peeled garlic cloves in advance, which will help add piquancy to the dish.

The preparation of spicy vegetables according to this recipe is carried out as follows:

1. Wash the eggplants, remove the stems and cut into small fingers (oblong slices).
2. Prepared vegetables should be poured with two liters of water with a tablespoon of salt dissolved in it and left for two hours. This will help rid the pulp of bitterness.
3. While the vegetables are soaking in salt water, you need to prepare the remaining ingredients. Wash the bell pepper and remove seeds and stems. Hot peppers can be easily washed, since all their heat is contained in the seeds. Peel the garlic cloves.
4. We pass all vegetables, except eggplants, through a meat grinder to obtain a spicy mixture of uniform consistency.
5. Next, you need to boil half a liter of vegetable oil and, while it remains hot, mix with the vegetable mixture.
6. Now we are preparing the little blue ones. The water in which they were soaked must be drained, and then the vegetables should be transferred to a separate pan. Pour 2 liters of clean water into it, add a tablespoon of sugar and half a liter of vinegar. The mixture should simmer over moderate heat for 25 minutes.

After this, all the ingredients for the future snack must be mixed, boiled again and poured into sterilized jars. Next, the containers are tightly sealed with lids, turned over and wrapped in a thick blanket or towel until they cool completely.

Figure 1. Stages of preparing Cobra salad

There is another, no less tasty, spicy eggplant-based salad called “Cobra” (Figure 1). In it, the blue ones should be cut into circles. For one serving of this salad you will need only 6 eggplants. The seasoning used is hot pepper (10 pieces), bell pepper (20 pieces) and 500 grams of peeled garlic. Grind all these components through a meat grinder, add 200 ml of vinegar and 300 ml of vegetable oil. To make the mixture more aromatic, add a bunch of fresh chopped dill and parsley to it.

Carefully roll each piece in seasoning, place in clean jars, sterilize for 20 minutes (for half-liter containers), immediately roll up and leave to cool at room temperature.

Recipe for spicy eggplant with garlic

Eggplants go well with garlic, which gives them a special piquant taste. It was this “friendship” of these vegetables that became the basis for creating a special recipe for a winter snack (Figure 2).

To prepare it, you will need 3 kg of young blue and ripe tomatoes, 1 kg of sweet bell pepper, a glass of peeled garlic cloves, 250 ml of vegetable oil, 3 pods of hot pepper, 100 grams of nine percent vinegar, 6 tbsp. sugar and 3 tablespoons of salt.

Figure 2. Winter snack with garlic

Preparing a winter snack according to this recipe is not difficult, although it does require some preparation. First of all, you need to wash all the vegetables, remove the stalks and clear the pulp from the seeds. After this, grind the tomatoes, garlic and all the peppers into a meat grinder so that you get a vegetable mixture of rich color and uniform consistency. Add salt, sugar, vinegar and vegetable oil to it and set to boil.

Note: To ensure that all the ingredients are cooked but retain their rich color, after boiling the vegetables should be cooked for no longer than 15 minutes.

While the vegetables are boiling, start preparing the blue ones. They need to be washed, peeled and cut into arbitrary pieces. As a rule, for this recipe, vegetables are cut into slices or strips.

When the vegetable mixture has been cooked for 15 minutes, add all the eggplants to it, let it boil and cook over medium heat for another 40 minutes. After this, all that remains is to place the snack in sterilized jars, roll it tightly with metal lids, wrap it up and leave until it cools completely.

Spicy eggplant caviar

Eggplant caviar is considered the most popular appetizer among vegetable connoisseurs. There are a lot of options for preparing caviar; let’s focus on the classic recipe.

Ingredients:

• Three and a half kilograms of eggplants;
• Three medium heads of garlic;
• Four medium onions;
• One hundred and fifty milliliters of vegetable oil;
• Eighty milliliters of lemon juice;
• Salt, sugar to taste.

Cooking method

1. Rinse the eggplants under running water, dry, and place in the oven for half an hour at two hundred and twenty degrees.
2. Remove the pulp from the vegetable.
3. Add sugar, salt, butter, lemon juice, finely chopped onion and garlic to the pulp, and place over medium heat for twenty minutes. Then we roll it into jars and leave it to cool.