Fried eggplants can be served as an independent dish or serve as an addition to meat stews; they are often used to create spicy appetizers, salads, and savory rolls. With this vegetable, you can get a variety of flavors, even reminiscent of mushroom. Eggplants are usually fried with garlic, cheese, tomatoes, but can be cooked with plums and even lemon.
Fried eggplant: a simple recipe
Eggplants fried according to this recipe are suitable as a side dish for fish or meat dishes. The calorie content will depend on the amount of oil used for frying.
You will need:
- eggplant - 600 g;
- onions - 50 g;
- sunflower oil - 50 g;
- salt to taste.
Wash the fruit and cut it into cubes or slices. Salt and leave for 5 minutes, then rinse the vegetable to remove the bitterness, fold it onto a sieve. Pat dry the slices with paper towels.
Peel and chop the onion, simmer it in vegetable oil. Add the blue vegetables cut into cubes or circles and fry them until transparent. If you want a crispy crust, roll the circles in flour beforehand.
You need to fry in a well-heated frying pan, and if you scald vegetables with boiling water before that, they will absorb less oil when frying. Serve the finished eggplants.
Eggplant fried with plums
You will need:
- eggplant - 650 g;
- plums - 250 g;
- bulgarian pepper - 1 pc.;
- onion - 1 pc.;
- vegetable oil - 2 tablespoons;
- salt to taste.
For this recipe, the plums for fried eggplant should be selected with a well-separating pit. If you wish, you can take more bell peppers and use fruits of different colors.
Rinse the eggplants and cut into thin semicircles. Season with salt and let sit for 10 minutes to remove any bitterness. Rinse the pieces and pat dry with towels.
Peel and finely chop the onion and lightly sauté in vegetable oil in a large skillet or broiler. Put the prepared eggplants there. Fry them over medium heat until soft, stirring occasionally.
Peel and thinly chop the bell pepper, add to the eggplant, stir and fry until soft. Rinse and remove the plum pits, cut them into thin wedges. Place with the rest of the vegetables.
Season the mixture with salt, stir and fry everything together until the plums are cooked to the desired degree. Serve fried eggplants and plums either hot or chilled.
When serving, add chopped herbs to a portion of the dish. If desired, put separately the narsharab sauce or balsamic cream, you can put a little adjika.
Recipe for spicy fried eggplant with herbs and lemon
You will need:
- eggplant - 2 pcs.;
- fresh lemon - several slices;
- chicken egg - 1 pc.;
- chopped walnuts - 1/2 cup;
- vegetable oil - 3 tablespoons;
- flour - 2 tablespoons;
- fresh greens - to taste.
Rinse the eggplants, cut off the stalks, prick the fruits in several places with a fork or toothpick and blanch them for 3 minutes in boiling water. After that, remove them from the boiling water, cool a little and peel them off.
Cut the peeled whole eggplants at an angle into 1 cm thick rings, you should get oval plates. Preheat a frying pan, pour vegetable oil into it, heat it to a boil and lay out the eggplant ovals alternately for frying.
To do this, first roll the ovals in flour, then in a beaten egg and finally in chopped walnuts. Spicy eggplants should be fried on both sides until they are crispy.
Put the finished eggplants on a flat serving dish, garnish with thin slices of fresh lemon and sprinkle with finely chopped fresh herbs.
Eggplant fried with garlic and mayonnaise
This very spicy and spicy appetizer is perfect as an addition to meat dishes, cereals and potatoes. If you do not want to use high-calorie and not very healthy mayonnaise, replace it with sour cream sauce with herbs.
You will need:
- eggplant - 1 kg;
- mayonnaise - 160 g;
- garlic - 6 cloves;
- olive oil - 100 g;
- salt and herbs to taste.
Wash the eggplants and cut into slices about 3-4 mm thick. Put the prepared circles in a hot and oiled frying pan and fry on both sides until golden brown.
While the vegetables are roasting, place the mayonnaise in a cup, chop the peeled garlic cloves and add to the cup. Place the hot eggplant slices on a flat plate and brush each circle with the garlic-mayonnaise mixture. When serving, spicy circles can be put on a slice of toast, you get an appetizing and tasty snack.
Eggplant fried with vegetables
The composition of the vegetables included in the dish can be different: add cauliflower, squash, broccoli, zucchini or potatoes at will - they all go well with eggplants.
You will need:
- eggplant - 500 g;
- Bulgarian pepper - 200 g;
- tomatoes - 200 g;
- onions - 50 g;
- vegetable oil - 3 tablespoons;
- sugar, salt, vinegar - to taste.
Peel the eggplants, cut into cubes, salt and let the bitter juice come out, drain it and scald the cubes with boiling water. Fry the slices in a frying pan until cooked in a little oil.
Chop the onion, cut the bell pepper into strips, chop the tomatoes into cubes. Fry the chopped vegetables in a separate skillet and then sauté. At the end, mix the resulting mixture with the fried eggplant, season to taste and salt. Serve.
Fried eggplant with garlic
You will need:
- eggplant - 1-2 pcs.;
- garlic - 2 cloves;
- red hot pepper - 1 tsp;
- soy sauce - 1 tbsp l.;
- salt to taste;
- vegetable oil.
Wash the eggplants, cut off the stem and cut it into 1, 5 cm thick slices. Salt well and leave for 10 minutes to remove the bitterness. Blot the pieces with napkins and cut into long sticks.
Pour vegetable oil into the pan, put on fire. Put the eggplants in the heated oil and fry them until tender for 10 minutes. Season the slices with pepper, add the garlic minced in a press, mix well and fry for a few more minutes.
Then pour in the soy sauce and keep the dish on the fire for 2-3 minutes. Fried eggplants with garlic are ready. Serve them as a hot side dish with meat or as a cold appetizer.
Fried eggplant with garlic and tomatoes
You will need:
- eggplant - 4 pcs.;
- garlic - 1 head;
- tomatoes - 4 pcs.;
- mayonnaise;
- flour;
- salt;
- vegetable oil.
Cooking process step by step
Cut the eggplants into rings, remove the stem, season with salt and let stand for 7 minutes. Make garlic sauce. Grate peeled garlic on a fine grater or squeeze through a press, add mayonnaise and mix well. You can vary the amount of garlic to your liking, so add it gradually to mayonnaise and try it.
Cut the tomatoes into slices about the same thickness as the eggplant. Start frying the eggplant. Pour vegetable oil into the pan, heat it. Dip eggplant mugs in flour on both sides and spread over hot oil, fry on both sides as well.
Place the fried vegetables on a platter, drain off the excess oil and cool slightly. Brush the eggplant mugs with the garlic sauce, and top with a tomato circle and a sprig of herbs to garnish. The dish is ready.
Recipe for delicious fried eggplant with cheese
You will need:
- eggplant - 2 pcs.;
- hard cheese - 200 g;
- tomatoes - 3 pcs.;
- garlic to taste;
- salt.
Cooking process in stages
Wash the eggplants, remove the stalk and cut the fruit into slices lengthwise, but in a special way, without cutting to the end in the place where the stalk was. The eggplant should form a fan.
Thoroughly salt each plate and leave for 30 minutes, then rinse under running water and dry. Chop the cloves of garlic and grease each plate with this gruel, sprinkle a little with black pepper if desired.
Cut the cheese into thin slices and the tomatoes into thin slices. Line a baking sheet with baking paper, place the eggplant slices on it, and place a slice of cheese and tomato on each plate.
Sprinkle everything on top with grated cheese. Fan the eggplants in a preheated oven for half an hour at 200 ° C.
Put the finished dish on a large plate, sprinkle with chopped parsley and serve. At the table, divide the eggplant fans into portions.
Mushroom-style fried eggplant
You will need:
- eggplant - 2 pcs.;
- onions - 2 pcs.;
- eggs - 2 pcs.;
- vegetable oil to taste;
- mushroom seasoning or dry mushroom powder - 1 tbsp. l.
Cut clean, dry fruits of the eggplant into cubes, put in a bowl, salt and mix. Beat the eggs with a whisk until smooth and pour over the eggplant, stir so that the egg mass envelops all the pieces.
Cover the slices with a lid and refrigerate for 1 hour. Then start frying. Chop the onions finely, pour the oil into the pan and fry it until half cooked.
Add the eggplant to the onion, add the mushroom seasoning there and fry, stirring constantly. Season the eggplant to taste with ground pepper and add some finely chopped garlic. Fry until tender and serve.
