How to cook tomatoes with eggplant? This question is especially relevant in the summer! There are so many similar recipes on the Internet with ready-made appetizing dishes that your eyes run up and you want to cook everything at once!
Photo of the finished dish Recipe content:
- Food preparation
- Useful Tips
- Ingredients
- Step by step cooking
- Video recipe
So, the young fruits of tomatoes and eggplants are subjected to all kinds of culinary treatments. They are boiled, fried, stewed, baked, stuffed and dried. For example, you can cook the following dishes from these two wonderful vegetables: salad with garlic, bake food in the oven with cheese, stew with chicken or mushrooms, make pasta, mini-sandwiches, etc. But today in this article I propose to cook the simplest eggplant appetizer and tomato, which you will spend the least time on.
Preparing foods for an eggplant snack
Eggplant has one positive feature - with any chosen method of heat treatment, they retain the maximum amount of vitamins. The fruits do not differ in a special aroma, while they easily absorb extraneous odors, from which they are successfully used in all kinds of dishes. When choosing an eggplant, pay attention to their appearance - high-quality fruits do not have scratches, spots, dents and cuts, the skin is shiny and smooth, but not wrinkled or wrinkled. But eggplant has one drawback - the product is perishable, so it is better to buy them right on the day of preparation. And if necessary, store in a cool place, but in the refrigerator they will deteriorate faster than at room temperature.
Helpful Cooking Tips
To preserve the maximum amount of vitamins in the fruits of eggplants, they should be peeled and cut with a stainless knife. Do not leave chopped vegetables open for a long time. They are prepared exclusively in vegetable oil, and not in animal fat. The degree of maturity of the fruit is determined by pressing on it with a finger - it immediately returned to its original form, the vegetable is ready to eat.
- Caloric content per 100 g - 61 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Eggplant - 1 pc.
- Tomatoes - 2 pcs.
- Hard cheese - 50 g
- Garlic - 2 cloves
- Refined vegetable oil - for frying
- Salt - 0.5 tsp or to taste
Cooking an eggplant-tomato snack
1. Wash the eggplant and use a sharp knife to cut into rings about 8 mm thick so that the pieces can cook well without burning. Sprinkle it with salt and let it sit for 10 minutes. During this time, droplets will appear on the cut of the fruit, it is from them that bitterness comes out. Rinse the eggplants under running water, thereby removing all the bitterness, and dry well with a paper towel so that there is not a lot of splashes during frying.
2. Heat a frying pan with vegetable oil and send the eggplants to fry. Fry them on both sides for 4-5 minutes over medium heat until golden brown. During frying, they, like a sponge, will absorb a lot of oil, which will make them much more nutritious. To avoid this, you can fry them in a non-stick pan, where a minimum amount of oil is required, or after cooking, put them on a paper towel so that it absorbs all excess fat.
3. Meanwhile, while the eggplants are fried, wash, dry and cut the tomatoes into rings about 5-6 mm thick. It is desirable that the tomatoes are the same diameter as the eggplants. Then the appetizer will look more beautiful on the plate.
4. Put the fried eggplants and chopped tomatoes alternately in a circle on a plate.
5. Peel the garlic, wash it under running water and finely chop it.
6. Sprinkle vegetables with garlic shavings.
7. Grate the cheese on a coarse grater, grind the eggplants with tomatoes and serve the appetizer to the table. If the treat is not intended immediately for use, then crush it with cheese just before serving, otherwise it will weather and lose its appearance.
See also a video recipe on how to cook an eggplant appetizer.
