TOP 4 recipes for fried eggplants in a pan with garlic, tomatoes, like mushrooms for the winter. Cooking secrets. Video recipes.
As they say in the East, eggplant is a vegetable of "longevity". It is shown to elderly people, in particular to heart patients, tk. it contains a large amount of potassium. The vegetable is also recommended for those who are predisposed to atherosclerosis, with diseases of the gastrointestinal tract, kidneys, liver and metabolic disorders. Eggplants are stewed, baked, stuffed, pickled, boiled, grilled, ground into caviar. But in this review, we will learn how to properly fry eggplant. This is a delicious and easy to prepare summer vegetable snack. It is only necessary to cut the fruits and fry in a pan. They are delicious to use, both on their own and in a company with other products.
Fried eggplants - the subtleties of cooking
- Eggplant fruits can be of different colors: blue, lilac, purple, gray-green, brown-yellow, white.
- Buy firm eggplants with a shiny skin, no damage, and a fresh stalk.
- Eggplants, chopped or whole, are placed in salt water (1 tablespoon of salt for 1 water) for 15-30 minutes to remove specific bitterness. The procedure is performed mainly with mature vegetables, because dairy fruits are not bitter.
- Cut eggplants into slices, cubes, bars or any other convenient shape.
- Before frying, cormorants are optionally rolled in flour, in breadcrumbs, in a mixture of eggs and flour. Or a vegetable is fried without batter in its own form.
- For even frying, turn the eggplants over during frying.
- To keep the eggplant pieces in shape, they are not peeled. Otherwise, they will turn into puree.
- Place vegetables in a hot skillet and do not cover them with a lid while frying. Then the blue ones will be fried until golden brown and will not stick to the surface.
- The flesh of a vegetable with a porous structure, therefore, strongly absorbs oil. To reduce the amount of fat, fry the vegetables in a Teflon skillet. For the same purpose, put the fried fruits on a paper towel to remove excess fat.
- Before frying, eggplants can not be peeled from the skin, but only if they are young fruits with delicate skin and soft seeds.
- Eggplant can be fried by combining it with different foods. Fried eggplants with tomatoes, garlic, cheese, mayonnaise, herbs, soy sauce, bell pepper are good.
Fried eggplant like mushrooms
The appetizer looks and tastes really like a mushroom dish. And if you add another cube of mushroom broth or powder of ground dry mushrooms to the appetizer, then the similarity will be even more pronounced.
See also how to make chicken stuffed eggplant.
- Caloric content per 100 g - 205 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 4 pcs.
- Salt - 0.5 tsp or to taste
- Onions - 3 pcs.
- Butter - 100 g
- Mushroom broth - 1 cube
- Ground black pepper - a pinch
- Eggs - 2 pcs.
- Garlic - 3 cloves
- Sour cream - 200 g
Cooking fried eggplant like mushrooms:
- Cut the eggplants with the skin into cubes the size of small mushrooms.
- Beat eggs with salt and pepper.
- Dip the eggplants into the egg mass and leave for 10-15 minutes.
- Peel the onions and cut into small cubes.
- Peel and chop the garlic.
- Preheat a skillet and melt the butter.
- Place the onion and garlic in a skillet and fry until lightly golden.
- Place the eggplants in the skillet and stir quickly with the onions.
- Pour the remaining egg mixture into the pan in a thin stream and stir immediately so that the eggs do not bake on the bottom with an omelet.
- Fry the eggplants over medium heat, stirring occasionally, until they are browned.
- Chop the mushroom bouillon cubes into the pan.
- When the eggplants are tender, add the sour cream, stir and simmer for 5-10 minutes.
- Sprinkle chopped dill on the fried eggplant before serving.
Fried eggplants with egg and onions
Fried eggplants with eggs and onions is a full-fledged hearty snack that can be consumed on its own. It is nourishing and nourishing for a long time.
Ingredients:
- Eggplant - 2 pcs.
- Bulb onions - 2 pcs.
- Eggs - 2 pcs.
- Sunflower oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Garlic - 2-3 cloves
- Dry adjika - 1 tsp
- Sweet paprika - 1 tsp
- Mayonnaise - 1 tablespoon
Cooking fried eggplant with egg and onion:
- Peel the onion and cut into thin strips.
- Cut the eggplants into cubes, sprinkle with spices and stir.
- Beat the chicken eggs with a pinch of salt and pour over the eggplant. Stir until the fruits are evenly covered with spices and eggs.
- Put the onion in a hot skillet with heated oil. Fry it, stirring occasionally, until golden brown. Put the sautéed onions on a plate.
- Send the eggplants in the egg to the skillet and fry, stirring occasionally, over medium heat for 10 minutes.
- Transfer the finished eggplants to a bowl with onions.
- Add mayonnaise to the food and squeeze the peeled garlic cloves through a press.
- Toss the fried eggplant with egg and onion and taste with salt. Add salt if necessary. Eat the snack warm or chilled.
Georgian spicy fried eggplant
Fragrant, spicy, piquant eggplants in Georgian style will definitely appeal to everyone. This is a delicious snack that can be prepared for a family dinner or on a festive table.
Ingredients:
- Eggplant - 2 pcs.
- Garlic - 2-3 cloves
- Hot pepper - 1/4 pcs.
- Salt to taste
- Refined vegetable oil - 25 g
- Vinegar 9% - 25 ml
- Refined sunflower oil - for frying
- Cilantro greens - 0.5 bunch
Cooking spicy fried eggplants in Georgian style:
- Cut the eggplants into slices and fry in sunflower oil until golden brown on both sides. Place them on a tissue to remove excess grease.
- Peel the garlic and cut into thin strips.
- Finely chop hot peppers and mix with garlic and vinegar.
- Put the fried eggplant on a dish, sprinkle with chopped cilantro and garlic dressing.
- Send the spicy Georgian-style fried eggplants to the refrigerator for 2 hours.
Fried eggplant for the winter
Fragrant and very tasty fried eggplants for the winter will become not only an appetizer for a side dish, but also a filling for pizza, pie and part of a salad.
Ingredients:
- Eggplant - 2.5 kg
- Vegetable oil - 400 ml
- Table salt - 2 tablespoons
- Dried garlic - 1 tablespoon
- Table vinegar 9% - 4 tsp
Cooking fried eggplant for the winter:
- Cut the washed and dried eggplants into 1 cm thin slices.
- Season the eggplant with salt and let it sit at room temperature for 1 hour. Stir the fruits several times to distribute the salt evenly.
- Blot each eggplant slice with a paper towel to remove moisture.
- Heat a large amount of oil in a skillet and fry the eggplant over high heat until browned on both sides.
- Fold the fried eggplants very tightly into prepared sterilized jars so that there are no voids, sprinkling them with dried garlic.
- Cover the jars with clean lids and place them in a large saucepan with a piece of cloth or a towel on the bottom to prevent the glass from breaking.
- Fill the jars with cold water up to the hangers and set to sterilize over medium heat for 15 minutes.
- Remove the eggplant from the pan, add 1 tsp each. table 9% vinegar on jars with a volume of 0.5 liters and tighten the lids.
- Turn the jars upside down, wrap them in a blanket, and let the fried eggplants cool completely over the winter. Store the workpiece in the cellar.
Video recipes:
Eggplant appetizer
Eggplant is sweet and sour in Chinese
Fried eggplant in Chinese sauce
Fried eggplants with onions like mushrooms
