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Eggplant appetizer in layers. Eggplant appetizer on the festive table

Spicy eggplant appetizer

How to cook eggplant? By prescription the best chefs! Master class from Konstantin Ivleva... Watch the video:

In Greece, of course, there is also a similar dish, and it is very close and understandable to us both in taste and in composition, since for its preparation, in addition to the three mentioned components, practically nothing else is required - neither olives with capers, nor anchovies, no complicated manipulations.

Essentially, one thing is important: that the tomatoes are ripe, otherwise the sauce will turn out sour and will not even remotely resemble the Greek original. When there are none, canned food comes to the rescue.

RECIPE SPICY EGGPLANT SNACKS

NECESSARY:

3 medium eggplants
1 kg of ripe tomatoes - or a large (800 g) can of canned s / s or pureed
4 cloves of garlic
1 tsp oregano
A pinch of ground cumin (cumin)
Crushed hot red pepper
Sugar
Olive oil
Salt pepper
Greens to taste

HOW TO COOK:

1. Peel and finely chop the garlic. Fresh tomatoes grind roughly. Pour a generous stream of olive oil into a deep skillet or a heavy-bottomed saucepan, heat it up and sauté the garlic for about a minute, stirring constantly and not letting it brown. Add chopped tomatoes, lightly salt and pepper. Cover and simmer over low heat for about half an hour.

2. Stir as you cook, chopping with a wooden spoon large pieces tomatoes. At the end, remove the lid and boil the sauce open for five, so that it thickens slightly.

3. While the sauce is preparing, cut the eggplants into large cubes and fry in portions in hot oil - they should brown on the outside and soften on the inside. Spread on a napkin as it sautés to remove excess oil. Salt lightly.

4. Check the taste of the sauce, add sugar if necessary. Boil for a few more minutes, then rub through a sieve to remove skin and seeds.

5. Add fried eggplants and spices (oregano, cumin, crushed red pepper) to the sauce. Simmer in an open pan over low heat for about 10 minutes to thicken the sauce and coat the eggplant pieces.

6. Cool slightly, sprinkle with herbs and serve as a snack on toasted bread or as a side dish.

BY THE WAY: these eggplants can be refrigerated for several days. In this case, it is better to get them out of the refrigerator in advance and serve at room temperature.

Cold vegetable snacks are popular in all cuisines of the world. Eggplant dishes are varied, yet easy to prepare and require no cooking experience.

Any housewife can cook eggplant snacks. Delicious aromatic meals can be prepared on festive table or make preparations for the winter and store the dish in a cool place.

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

Pickled eggplant with garlic

it unusual dish for a snack. Can be cooked for a holiday or served with a main course for lunch.

Cooking takes 20-30 minutes.

Ingredients:

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

Preparation:

  1. Cut the eggplants lengthwise, sprinkle with flour and fry in a pan until golden brown.
  2. Place the eggplants on a paper towel and remove any excess oil.
  3. Combine vinegar, water, and honey.
  4. Put the marinade on fire and simmer for 5-6 minutes, stirring with a spatula.
  5. Chop the garlic and place in the marinade.
  6. Turn off the heat, cover the pot and leave to cool.
  7. Put the fried eggplants on a dish, season with salt and pepper, cover with marinade and leave to marinate for several hours. Sprinkle the eggplant with the marinade periodically.
  8. Garnish with chopped herbs when serving.

This quick snack will appeal to lovers of Korean spicy food. Can be cooked for the holidays or served with a side dish for lunch.

Cooking takes 40-45 minutes.

Ingredients:

  • eggplant - 650-700 gr;
  • Korean carrots - 100 gr;
  • white onion - 1 pc;
  • vegetable oil - 4 tbsp. l;
  • cilantro;
  • white wine vinegar - 4 tbsp l;
  • salt - 1 tsp;
  • hot peppers;
  • sugar - 1 tbsp. l.

Preparation:

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

Ingredients:

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

Preparation:

  1. Cut the eggplants into slices at an angle.
  2. Salt them in the cut, let sit for 15 minutes, and pat dry with a paper towel to remove any juices that come out.
  3. Brush 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 circles at an angle.
  5. Cut the tomatoes into circles.
  6. Cut the olives into slices.
  7. Put the eggplants on a dish, brush with mayonnaise, put the tomato on top and brush with mayonnaise again.
  8. Put a cucumber in the last layer, brush with mayonnaise and put a circle of olives on top.
  9. Garnish with parsley leaves.

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

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

Cooking takes 30 minutes.

Ingredients:

  • eggplant - 2 pcs;
  • taste mayonnaise;
  • sour cream cheese - 100 gr;
  • tomato - 3 pcs;
  • Dill;
  • salt;
  • garlic - 1 slice;
  • vegetable oil.

Preparation:

  1. Cut off the tails of the eggplant and cut lengthwise into thin slices.
  2. Sprinkle the eggplant with salt and let sit for 15 minutes.
  3. Fry in a skillet on both sides.
  4. Place the eggplants on a paper towel and remove any excess grease.
  5. Finely chop the garlic or pass through a press and mix with mayonnaise.
  6. Spread mayonnaise on each eggplant.
  7. Grate the cheese on a fine grater and sprinkle with a layer of mayonnaise.
  8. Cut the tomato into slices.
  9. Place the tomato slice on the edge of the eggplant slice and wrap it in a roll.
  10. Cut off the tops of the dill and decorate the finished dish.

Eggplant with garlic and cheese

This is a very tasty and aromatic snack for every day. You can serve eggplant with cheese and garlic with any side dish. The dish can be prepared for holidays and parties.

Cooking takes 35 minutes.

Ingredients:

  • hard cheese - 100 gr;
  • eggplant - 1 pc;
  • mayonnaise;
  • vegetable oil;
  • garlic - 2 cloves.

Preparation:

  1. Cut the stem off the eggplant and slice lengthwise.
  2. Grate the cheese.
  3. Chop the garlic with a knife and a press.
  4. Fry the eggplant on both sides until blush.
  5. Blot the eggplant with a paper towel.
  6. Combine mayonnaise, garlic and cheese.
  7. Knead the curd until the garlic and cheese are even.
  8. Place a spoonful of filling on one side of the eggplant and roll into a roll.

Eggplant appetizer with walnuts and garlic

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

Ingredients:

  • walnut - 0.5 cups;
  • eggplant - 2 pcs;
  • parsley;
  • Dill;
  • garlic - 2 cloves;
  • vegetable oil;
  • salt.

Preparation:

  1. Trim the tails off the eggplants and slice them lengthwise.
  2. Salt the eggplant and let it brew and let the juice out for 15 minutes.
  3. Blot liquid with a towel.
  4. Fry the eggplant on both sides in vegetable oil.
  5. Whisk the nuts and herbs in a blender. Season with salt and stir.
  6. Spoon the filling over the eggplant and wrap in a roll.
  7. Garnish with parsley leaves when serving.

Eggplant appetizer with tomatoes in Greek

This is a simple but unusual tasting eggplant appetizer with tomatoes and garlic. The dish can be served alone or as a side dish to meat dish... Can be cooked on everyday table or a festive feast.

Cooking takes 40 minutes. Parsley - 10 g;

  • garlic - 2 cloves;
  • flour - 2 tbsp. l;
  • olive oil - 3 tbsp l;
  • salt;
  • sugar.

    • Preparation:

    1. Cut the eggplant into slices.
    2. Dissolve the salt in water and pour over the eggplant to remove the bitterness.
    3. Chop the tomatoes finely.
    4. Chop the herbs finely.
    5. Chop the garlic finely with a knife.
    6. Dip the eggplant in flour.
    7. Fry until blush on both sides.
    8. Place the tomatoes, garlic, and herbs in a skillet. Add salt and spices. Simmer the tomatoes in a skillet over low heat until tender.
    9. Place the eggplant on a platter and place a spoonful of tomato sauce on top of each.
    10. Garnish with herbs when serving.

    Eggplant crumble for a snack

    it unusual recipe white eggplant snacks. Fast original dish can be served for lunch or dinner, or placed on a festive table.

    Cooking the crumble takes 30 minutes.

    Ingredients:

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

    Preparation:

    1. Cut the eggplants in half lengthwise.
    2. Carefully cut out the inside, forming "boats".
    3. Lubricate each eggplant inside with vegetable oil.
    4. Cut the tomatoes into cubes.
    5. Cut the eggplant pulp into slices and mix with the tomatoes.
    6. Add salt and pepper and stir.
    7. Place the filling in a skillet and fry until tender.
    8. Cut the feta into cubes.
    9. Grate butter and mix with flour.
    10. Grate the hard cheese on a fine grater and add to the butter.
    11. Stir the ingredients.
    12. Put in eggplant vegetable mix... Top with feta cheese.
    13. Place the cheese crumb at the very top.
    14. Transfer everything to a baking sheet and bake at 180 degrees for 20 minutes.
    15. Sprinkle the finished crumble with chopped herbs.
    0:69

    1:574 1:584

    The fastest and most delicious eggplant with garlic appetizer is cooked in the oven! Yes, yes, you didn’t hear it - it’s very fast, and there is no grease, and splashes on the stove from the frying pan, try it!

    1:910 1:920

    We need

    1:957

    2-3 eggplants
    1-2 onions
    2-3 cloves of garlic
    2 tbsp. spoons tomato paste or ketchup
    greens to taste

    1:1143 1:1153

    Preparation:

    1:1188

    Cut the eggplants into slices and put on a baking sheet, covering it food grade paper- salt and brush, dipped in vegetable oil, grease each piece.
    We put the eggplants in the oven for 7-10 minutes, heating it to 200 degrees.
    While the eggplants are fried to a blush, fry the onions with garlic and tomato paste.
    We take out the eggplants from the oven and put the resulting mass on top - sprinkle with chopped herbs.
    In this way, eggplants are fried without splashes and a beautiful blush is provided for them!

    1:2129

    1:9

    Spicy eggplant rolls (fast, simple and tasty!)

    1:125

    2:630 2:640

    Ingredients:
    - 1 eggplant;
    - 2 tomatoes;
    - 50 grams of mayonnaise;
    - 3 cloves of garlic;
    - 30 grams walnuts;
    - 40 milliliters vegetable oil;
    - parsley, salt;

    2:979

    Preparation:
    Cut the eggplant into thin slices with a sharp knife without peeling.

    2:1150

    Season with salt and let stand for about five minutes to bitterness.

    2:1271

    Fry in hot vegetable oil on both sides and put on a paper towel, allowing excess oil to be absorbed.

    2:1508

    Peel and squeeze the garlic through the garlic, mix with mayonnaise.

    2:131

    Lubricate the eggplant slices with mayonnaise on one side, place a sprig of parsley and a slice of tomato, roll up.

    2:362

    Place the rolls on a plate, sprinkle with dried crushed walnuts, garnish with parsley sprigs.

    2:570 2:580

    Turkish eggplants

    2:636

    3:1141 3:1151

    Turkish eggplants are very simple to prepare, and they are pleasant to treat. Everyone who has tried such eggplants is looking for a recipe for their preparation. I am sharing with you the recipe.

    3:1450 3:1460

    Ingredients:

    3:1491

    3 pcs. - eggplant
    3 pcs. - large tomatoes
    3 pcs. - carrots
    1 bunch - parsley
    100 ml - vegetable oil
    salt
    black pepper

    3:1735

    3:9

    Preparation:

    3:44

    Wash the eggplants and cut them straight with the peel into rather wide slices across.
    Salt a little and leave for 40 minutes to release the bitterness.
    Then rinse the plates in cold water.
    Grate the carrots on a coarse grater.
    Cut the tomatoes and onions into small cubes.
    Mix onions, carrots and tomatoes, then fry in vegetable oil until tender, pepper to taste.
    After that, the eggplants are fried on both sides.
    Fried vegetables are laid out on each slice of eggplant.
    Then you need to transfer the plates to a baking sheet, connecting them together.
    Pour some vegetable oil on top and place in the oven.
    Bake for 10-15 minutes at 185 degrees.

    3:1268 3:1278

    That's how easy it is to prepare Turkish eggplants! It remains only to sprinkle them with any herbs. A very tasty and healthy snack turned out! Be sure to try!

    3:1574 3:9

    Spicy eggplant appetizer with tomatoes and cheese.

    3:115

    4:620 4:630

    I suggest this the simplest recipe spicy eggplant appetizers - everything is simple, clear, and after 20 minutes you can start eating :) How spicy it will be depends only on you, you just have to increase or decrease the amount of garlic in the recipe.

    4:1094 4:1104

    We need:

    4:1142

    Eggplant - 2 pieces
    Any hard cheese - 150 grams
    Tomatoes - 3-4 pieces
    Garlic 2-3-4 cloves
    Salt
    Mayonnaise

    4:1328 4:1338

    Preparation:

    4:1373

    Cut the eggplants into rings, add salt water and leave to soak for 15 minutes.
    Cut the tomatoes into rings.
    Rub the cheese on a medium grater, and squeeze the garlic into it, passing it through a garlic press, mayonnaise, and mix thoroughly, you can add basil and a little lemon juice.
    Now remove the water from the eggplants, let the water drain and fry them in a large amount of oil, on each side, until golden brown. We spread them on a strainer so that the glass has excess oil and we begin to "stuff"
    Put the cheese-garlic mixture on the eggplant and cover it with a tomato - EVERYTHING !!!
    You can decorate with a sprig of parsley or an olive berry, delicious snack from eggplant with tomatoes will be to everyone's taste. It can be served with any side dishes or as a separate dish with a slice of black bread after toasting it in a toaster.

    4:2901

    4:9

    Eggplant rolls with nuts.

    4:85

    5:590 5:600

    Anyone who loves eggplants will definitely appreciate this appetizer. I will add to this that this dish can also be prepared for the festive table. Today I made the filling from nuts, and sometimes I put a tomato instead of a nut. Quite simple and tasty….

    5:1050 5:1060

    Cooking method:
    Cut the eggplants lengthwise into thin slices.
    Soak them in salt water.
    Fry in a pan with a minimum amount of fat (oil).
    Dip each piece with a napkin (to remove excess fat).

    5:1470 5:1480

    Cooking the filling:
    Grind the nuts, add garlic, grated cheese and a little mayonnaise. Mix well.
    If you like the appetizer to be spicy, add more garlic.

    5:1818

    5:9

    Finishing cooking:
    We take a plate of eggplant and grease it a little with mayonnaise.
    Put the filling on one edge of the plate and roll the eggplant with a roll.

    5:307 5:317

    Eggplant appetizer with tomatoes

    5:392

    6:900 6:910

    We take the eggplants and cut into slices, salt and leave for 30 minutes to leave the bitterness (you can hold the eggplants in milk).

    6:1139 6:1149

    Cooking eggplant filling - rub cheese and garlic on a fine grater, add mayonnaise and mix everything.
    When the time is up, wash the eggplants cold water, dry and fry in vegetable oil.
    Blot off excess oil and place on a plate. Lubricate with the cooked mass, then put the tomatoes, fill the tomatoes again and sprinkle with finely chopped herbs. Great snack!

    6:1888

    6:9

    Eggplant rolls in Georgian

    6:93

    7:598 7:608

    An unmatched eggplant appetizer - delicious, spicy, slightly spicy! These rolls are very fond of my family. As soon as the season begins, I cook this dish all the time. The husband is delighted! This appetizer will look great on a festive table.

    7:1080 7:1090

    Products

    7:1114

    eggplant - 2 pieces
    hard cheese - 50 g
    walnuts (kernels) - 70 g
    garlic - 2 teeth.
    Georgian adjika - 0.5 tsp.
    mayonnaise - 2 tbsp. l.
    salt to taste
    parsley - for decoration
    vegetable oil - for frying

    7:1462

    Preparation:
    Wash the eggplants, remove the tails. Cut into long thin slices along the entire eggplant.
    Place the eggplant plates in a bowl, sprinkle with salt and leave to rest for 30 minutes.
    Pour vegetable oil into a preheated pan. Put the eggplants in a colander so that the liquid is glass, and then fry in a pan with oil on both sides until golden brown (do not overcook, they will become dry and it will be difficult to roll up into a roll).
    Place the fried eggplant plates on a napkin or paper towel to remove excess fat.
    Grate the cheese on a fine grater (any hard cheese is suitable), peel the garlic and pass through a press, chop the walnuts with a blender. Place everything in a deep bowl, add mayonnaise and mix well.
    Smear each plate of eggplant a little over the entire length with Georgian adjika. Place a spoonful of nut-cheese mass on the edge and roll up. Put the finished rolls on a dish, garnish with parsley. You can also garnish with chopped hot peppers. The taste is incredible!

    7:3331

    An eggplant appetizer, a few years ago, was only canned billet... However, today there are several dozen options for making fresh eggplant snacks.

    Moreover, such snacks can be prepared in completely different roles. For example, delicious eggplant rolls with cheese. And you can stuff the eggplants with delicious meat filling... However, eggplant sandwiches are also excellent. In a word, if you include a little imagination, then the eggplant appetizer will be incredibly tasty.

    And in order not to spoil the appetizer, it is necessary to check the eggplant for bitterness before cooking. Eggplant with bitterness is very common. And in order to get rid of excess bitterness, you need to cover the pieces of eggplant with salt and leave for 15 minutes. Rinse well afterwards.

    How to make an eggplant appetizer - 16 varieties

    This appetizer is modeled after one of the most popular Chinese dishes... Delicious and tender.

    Ingredients:

    • Eggplant - 5 pcs.
    • Bulgarian pepper - 5 pcs.
    • Nuts - 100 g
    • Butter
    • Peanut sauce
    • Garlic

    Preparation:

    Peel the garlic and cut each slice in half. We send the garlic to the pan with oil.

    This technique allows you not only to enjoy the delicate aroma of garlic while preparing this salad, but also gives a very interesting aftertaste.

    We clean the pepper from seeds and cut into cubes. Peel the eggplants and cut them into thin cubes. Fry the peppers and eggplants separately on garlic oil... Mix vegetables with nuts and peanut sauce.

    You can also sprinkle sesame seeds on this salad.

    Bon Appetit.

    You don't need to instantly surprise guests with an original appetizer. By the way, here's a great snack option.

    Ingredients:

    • Eggplant - 1 kg
    • Nuts - 150 g
    • Bread crumbs - 1 - 2 tablespoons
    • Garlic - 2-3 teeth.
    • Greens
    • Mayonnaise

    Preparation:

    Cut the eggplants into thin slices. To remove excess bitterness from eggplant, fill them with salt and leave for 20-25 minutes. Finely chop the greens. You can take any greens: dill, parsley, cilantro and so on. In a blender, mix mayonnaise, some herbs, 2 tablespoons of water, garlic, hot pepper. Add the nuts and the remaining greens to the resulting mass.

    If the mass is not dense enough, add bread crumbs to it.

    Fry the eggplants in a little oil. Blot the eggplant with paper towels before frying. After the eggplant has cooled completely, coat them with our mixture. Roll the eggplants.

    Bon Appetit.

    A very effective appetizer that flies in a matter of minutes.

    Ingredients:

    • Eggplant - 2 pcs.
    • Tomatoes - 3 pcs.
    • Philadelphia cheese - 200 g
    • Garlic
    • Parsley

    Preparation:

    Mix the cheese with finely chopped parsley and grated garlic. Mix well and leave to brew. Cut the eggplant in half and cut into thin slices. Fry the eggplants in olive oil. When the eggplants are browned, place them on a paper towel. While the eggplants are cooling, prepare the tomatoes. For tomatoes, cut off the tops. Remove the core with a spoon. Cut the tops in half and cut into thin slices. We smear tomato tins cheese paste... We collect the flower. Put the eggplants in a chain, lay the tomatoes on top and grease with cheese. We roll up the tube and spread the flower on the tomatoes.

    This appetizer can be prepared for a holiday for your beloved guests, or you can please your loved ones.

    Ingredients:

    • Eggplant - 2 pcs.
    • Walnut - 50 g
    • Olive oil - 1 tablespoon
    • Cottage cheese- 200 g
    • Basil-100g g

    Preparation:

    Cut the eggplants into 0.3 cm thick slices.

    We fill the eggplants with salt so that they give off all the bitterness.

    Fry walnuts in a frying pan without oil. Chop nuts finely.

    Chop the basil.

    Mix the cheese with butter, garlic, nuts, herbs. Mix everything well.

    Fry the eggplants in oil. Then put the eggplants on a paper towel. After the eggplant has cooled, put a spoonful of the cheese mixture on the eggplant and wrap it in a roll.

    Bon Appetit.

    A simple appetizer to the table, made from simple and affordable vegetables.

    Ingredients:

    • Tomatoes - 8 pcs.
    • Eggplant - 6 pcs.
    • Garlic - 4 heads
    • Vegetable oil - 50 ml

    Preparation:

    Peel the garlic and cut into large pieces. Mix the garlic with salt. Cut the eggplants in half, cut off the stem. We make vertical cuts in the eggplant.

    We sprinkle the eggplants with garlic and put them vertically in a saucepan. Cut the tomatoes into small cubes. Put the tomatoes on the eggplants. We put the pot with vegetables on the fire for 20 minutes. Then add oil, salt and pepper, add sugar and return to the fire for another 20 minutes. Let the pan cool, then put it in the refrigerator for a day.

    Bon Appetit.

    Eggplant rolls are the most common snack. We propose to your attention one more option for making rolls.

    Ingredients:

    • Eggplant - 5 pcs.
    • Hard cheese - 1 pc.
    • Pistachio - 100 g
    • Garlic - 3 teeth.

    Preparation:

    Traditionally, we begin to prepare rolls by processing eggplant. Cut off the stalk and cut into thin slices. If you have a bitter eggplant, it is best to sprinkle it with salt.

    Fry the eggplants in oil. Taking off the heat, put the eggplants on a napkin. While the eggplants are cooling, prepare the filling. Three cheese on a fine grater. Pass the garlic through a press. Finely chop the dill. Grind the pistachios. Combine cheese, dill, garlic and nuts with mayonnaise. Put the cheese mixture on the eggplant plates. We roll the eggplants into a roll.

    Bon Appetit.

    A fabulous snack for a fabulous table.

    Ingredients:

    • Tomatoes - 2 pcs.
    • Cucumber - 1 pc.
    • Eggplant - 1 pc.
    • Cheese - 100 g
    • Olives - 1 can

    Preparation:

    Additionally, this snack will require a backing bread. Wash eggplants, dry and cut obliquely to get thin oval plates. Cut the cucumbers in the same shape. Cut the olives in half. Three cheese on a fine grater. Combine cheese, garlic and mayonnaise.

    Let's prepare the eggplant. Dip them in flour and fry in a little oil.

    Cut the tomatoes into thin slices. Put eggplant on the bread, smear it cheese sauce, then tomato, then cucumber, and finish with olives.

    Bon Appetit.

    Very simple and at the same time original appetizer.

    Ingredients:

    • Eggplant - 1 kg
    • Pepper - 3 pcs.
    • Dill - 1 bunch
    • Parsley - 1 bunch
    • Garlic - 4 teeth

    Preparation:

    Cut the eggplants into large pieces. Fry the eggplants in oil. We clean the pepper from seeds. We send chili peppers, bell peppers, sugar, salt, vinegar 9%, herbs, garlic to the blender and grind well. Pour the eggplant with the resulting mass. Mix well and send to the refrigerator for a couple of hours.

    Bon Appetit.

    Delicious snack for mushroom lovers. Yes, yes it is mushrooms. Although they do not appear in this recipe.

    Ingredients:

    • Eggplant - 1 kg
    • Dill - 1 bunch
    • Garlic
    • Sugar
    • Vinegar 9% - 150 ml

    Preparation:

    We wash the eggplants well and cut off the stalk. Then cut into cubes. Finely chop the dill. Pour salt into a saucepan with water and bring to a boil. Then pour in the vinegar and add the eggplant. Cook for 6-7 minutes, stirring occasionally. Put the eggplants in a colander. Put the colander in a bowl, pour oil, add dill and garlic. Cover with a plate and leave for 12 hours.

    A very tasty and spicy snack for home gatherings.

    Ingredients:

    • Eggplant - 3 pcs.
    • Bulgarian pepper - 3 pcs.
    • Onions - 1 pc.
    • Garlic - 3 pcs.
    • Carrots - 1 pc.
    • Vinegar 70% - 1 teaspoon

    Preparation:

    Cut the eggplants into strips so that each piece is with a skin. Salt the eggplants well and put them in the refrigerator for 8 hours. We wash the eggplants in water and squeeze them well, put them in a separate salad bowl. Cut carrots and peppers into thin strips. Cut the chili into small pieces. Cut the onion into feathers. Finely chop the garlic. Heat the oil in a deep frying pan and fry the eggplant. When the eggplants are ready, transfer to a sieve to glass the oil. Heat the oil that remains after the eggplant again and fry the coriander, hot peppers and onions on it. Once the onion has become a little softer, add the carrots. Mix all the ingredients and mix well. Season the salad with pepper, vinegar, soy sauce and honey. Finally, add the chili and garlic.

    We send the salad to the refrigerator for 12 hours.

    Bon Appetit.

    This appetizer is good at all seasons.

    Ingredients:

    • Eggplant - 1 kg
    • Lemon
    • Coriander
    • Black pepper
    • Garlic

    Preparation:

    Put a sheet of paper on the sheet. We spread the eggplants on a sheet and send them to the oven for an hour.

    Then we take out the eggplants and separate from the peel. Grind the eggplants. Add the grated garlic. Ground coriander and pepper. Finely chop the cilantro. Mix everything and season with lemon juice and olive oil.

    Bon Appetit.

    To make the appetizer especially tasty, prepare it in the fall, when all the vegetables have just left the beds.

    Ingredients:

    • Eggplant - 2 pcs.
    • Tomato - 2 pcs.
    • Bulgarian pepper - 4 pcs.
    • Onion- 2 pcs.
    • Garlic
    • Sugar
    • Vinegar

    Preparation:

    Cut the eggplants into small cubes. We clean the bell peppers from seeds, remove the stalk and cut into cubes. Cut the onion into half rings. We also cut the tomatoes into half rings. Cut the garlic into thin slices. Fry the eggplants in a little oil. Remove the eggplants from the pan and fry the peppers in it. Mix a glass of water with sugar, salt and wine vinegar... Mix everything well.

    Put vegetables in layers in a deep salad bowl:

    • Eggplant
    • Pepper
    • Tomatoes
    • Dill
    • Garlic

    Fill everything with the prepared brine. Cover the salad with a heavy plate.

    We leave the salad for 8 hours.

    Bon Appetit.

    A very original appetizer made from simple and affordable products.

    Ingredients:

    • Eggplant - 1 kg
    • Carrots - 2 pcs.
    • Walnuts - 50 g
    • Sugar - 2 tablespoons
    • Vinegar - 2 tbsp. l.
    • Onions - 2 pcs.
    • Garlic

    Preparation:

    Peel the eggplants and cut into half rings. Sprinkle the eggplant generously with salt and leave for 20 minutes. Fry the eggplants in oil on both sides. Finely chop the walnuts. Peel the carrots and grate them three in Korean. Cut the onion into rings. Cut the garlic into slices. Mix all the vegetables.

    Let's prepare the marinade.

    Combine sugar, vinegar, oil and salt. Pour the marinade over the vegetables. Mix everything well. And leave it in the refrigerator for 24 hours.

    Bon Appetit.

    Eggplant sandwiches

    Sandwiches are by far the most popular snack. Each hostess prepares different options to diversify the menu. Here's another option.

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

    For lovers of spicy

    The simplest spicy one, with a spicy garlic taste and aroma, will be prepared by you in no time. For her, all you need is, in addition to the main vegetable, more garlic, a few pods of hot pepper and salt for the brine. The main condition: little blue ones should be young, not overripe.

    Prepares spicy like this. Cut off the stalks of vegetables. Dip them in boiling water for 10 minutes to blanch. After that, each eggplant should be chopped in several places with a fork and put under a press for half a day so that the bitterness comes out well. To get a spicy eggplant appetizer according to your tastes, you will need about 4-5 (or more) cloves of garlic for each blue one. Chop them and stuff the vegetables pulled out from the press. Then put them in a saucepan, fill with brine, put oppression.

    The filling, in which the spicy eggplant snack should be, is done 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 fill for 10-12 days. Then they can be cut into slices or tongues and served, sprinkled with fresh herbs and garnished with slices of fresh tomatoes. If you want to preserve such spicy eggplants, a snack for the winter is laid out in liter cans and sterilized for 20 minutes. Then roll up, turn upside down, wrap and let cool.

    Eggplant sauté

    Eggplant sauté will become a real lifesaver for you - a very tasty, appetizing, true decoration of the table. This is the wonderful pungent one that you will now recognize.

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

    Eggplant with pepper and herbs

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

    The consumption of products 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 for one and a half liters 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, garlic, cut both types of pepper into small strips each separately, peeling them off. Cook the marinade, adding salt and vinegar to boiling water, wait for it to cool. Now do this: put eggplants, herbs, and other ingredients in layers in a saucepan. Pour everything with marinade, put oppression on top and leave for a day. Then mix the ingredients of the salad, put in jars, sterilize for 15 minutes, roll up.

    Spicy sweet and sour eggplants

    And finally, such a nice recipe, however, is 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 rounded tablespoons of sugar.

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