The eggplant season has already begun, which means it's time to prepare a variety of delicious snacks from them. An excellent treat is obtained - fried eggplants with cheese, which will go well with various dishes. Step-by-step recipe with a photo. Video recipe.
Appetizing eggplants are sold at an affordable price, so you can cook a variety of delicious dishes from them. The most common dishes are caviar or simply fried vegetables, slices in oil, which are greased with mayonnaise with garlic before serving. However, the second version of the recipe can be slightly modified and made a more original and festive dish - fried eggplants with cheese. This is a real summer tasty and very simple dish. The food is not only convenient, but also accessible to every novice cook. There are some subtleties in cooking fried eggplant. Before starting to fry them, it is necessary to rid the vegetable of the contained bitterness. To do this, cut it into circles (or another shape) and place it in salt water for 10 minutes. Then the water is drained, and the fruits are squeezed out. However, this process is usually done with mature eggplants, because it is the old vegetable that contains the unpleasant bitterness (solanine). There is no such bitterness in young fruits. Eggplants with cheese are served for any occasion: for a daily meal, when guests suddenly come, as well as for a festive feast. You can usually serve them or decorate with chopped herbs and tomato slices. They use a snack on its own or in the form of a sandwich, putting it on slices of bread. Also, the dish goes well with meat and other vegetable dishes.
- Caloric content per 100 g - 65 kcal.
- Servings - 2-3
- Cooking time - 30 minutes, excluding the time for removing bitterness from eggplant
Ingredients:
- Eggplant - 1 pc.
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Cheese - 100 g
Step by step cooking fried eggplant with cheese, recipe with photo:
1. Wash the eggplants, dry with a paper towel, cut off the ends and cut into rings about 7 mm thick. If the fruits are ripe, pre-process them and remove the bitterness as described above.
2. Grate the cheese on a coarse grater.
3. Pour vegetable oil into a frying pan and heat well. Put the eggplant rings in the heated oil. Keep in mind that eggplants always absorb abundantly the oil they are fried in. And no matter how much you pour, they will absorb everything. To prevent this from happening, dip the sliced slices into beaten eggs before frying so that the batter "closes" the pores of the pulp. Or adjust the fat you absorb by pouring the oil directly onto the eggplant instead of the pan. In addition, frying vegetables in a nonstick or cast iron pan will prevent the vegetables from sticking to them, which will allow for less oil.
4. Fry the eggplants until golden brown and turn them over. Season with salt and black pepper and cook until tender: soft and golden brown. Turning them over to the other side, you may need to add oil to the pan.
5. Place all fried eggplants in a pan in a fan on top of each other so that there are no empty spaces and gaps.
6. Sprinkle the eggplant with grated cheese. If desired, before that, you can season them with a little garlic passed through a press.
7. Cover the pan with a lid and simmer the vegetables for 10 minutes to melt the cheese. Serve eggplant fried with cheese immediately after cooking, while cheese is soft and stretchy.
See also a video recipe on how to cook eggplant with cheese and garlic.
