Eggplants, they are also called "blue", are very tasty in the form of snacks, the recipes of which are many. Since eggplant tastes great with other vegetables and foods, the dishes turn out to be incredibly mouth-watering. Take at least eggplant with cheese and tomatoes or rolls with nuts. It is not a shame to put such snacks even on a festive table.
Eggplant, cheese and tomato appetizer
You will need:
- 350 g eggplant;
- 2 large tomatoes;
- 300 g mozzarella cheese;
- vegetable oil for frying;
- 2-3 tbsp. ketchup;
- fresh basil;
- salt to taste;
- ground black pepper to taste.
Wash the blue ones, wipe with a kitchen towel and cut into circles. Fry in vegetable oil on both sides and sprinkle with salt and pepper. Wash the tomatoes, wipe them off and cut into slices. Prepare the cheese as well. To do this, cut it into thin slices, no larger than slices of vegetables. Place a basil leaf on top of the eggplants, then a circle of tomatoes and, finally, cover each portion with a slice of cheese. Fasten the structures with toothpicks or skewers. Pour a little ketchup over and bake in the oven at 180 ° C for 10 minutes. Transfer gently to a serving platter and serve cold.
Use medium sized eggplants for this snack.
Eggplant rolls with nuts
You will need:
- 400 g eggplant;
- 2 cloves of garlic;
- 1 tbsp. pomegranate seeds;
- 130 g of walnut kernels;
- a couple of drops of wine vinegar;
- cilantro and dill;
- 1 tsp hop-suneli spices;
- olive oil for frying;
- salt.
Wash and wipe the eggplants, then cut them lengthwise into slices. Pour olive oil into a skillet, heat it and fry the eggplant on both sides until golden brown. Transfer the plates to a napkin to absorb the excess oil.
Not everyone likes the bitter, slightly pungent taste of eggplant, but you can get rid of it by soaking chopped vegetables in salt water for 15 minutes before cooking.
Grind the walnut kernels in a blender. Add chopped herbs and crushed garlic to these. Stir. Add the suneli hops, wine vinegar and salt to taste. Add some boiled water so that the mass is not dry. Place the filling on each plate of eggplant and roll it up. Fasten with skewers, place on a platter and garnish with pomegranate seeds.
Georgian eggplant appetizer
You will need:
- 1 kg of eggplant;
- 250 g mayonnaise;
- 1 onion;
- 5 cloves of garlic;
- 150 g of walnut kernels;
- 2 tbsp. wine vinegar;
- vegetable oil for frying;
- greens of cilantro and dill;
- salt to taste.
Wash and wipe the eggplants. Then cut into longitudinal strips 3 cm wide. Their number should be even. Sprinkle with salt and fry in vegetable oil on both sides. Place on a tissue to remove excess oil.
Go ahead and prepare the filling. To do this, crush the garlic with a garlic press, finely chop the onion and herbs. Chop the walnut kernels. Mix everything and add mayonnaise and wine vinegar. Stir again.
Divide the eggplant strips into 2 pieces. Place the filling on one half and cover with the other plate. Place the appetizer in the refrigerator for 2-3 hours, after which the eggplant will acquire a fragrant, pungent taste and can be served.
