Delicious appetizer of eggplant on the festive table. Spicy eggplant appetizer: only the best recipes. Sweet and sour spicy eggplant

Or blue ones, as they are affectionately called by the people for saturated color peel, - distant exotic India. In Europe, and then in Russia - its Caucasian provinces - at first the vegetable was grown and used as a table decoration. And only towards the end of the 19th century, we began to actively eat it. Now eggplant is an integral part of all kinds of salads, stews, all kinds of caviar. Yes, and independent snacks from it are made by craftswomen such that you lick your fingers. We will talk about them today.

Spicy lovers

The simplest spicy one, with a spicy garlic taste and aroma, will be prepared by you in no time. For her, all you need, in addition to the main vegetable, is more garlic, a few pods of hot pepper and salt for the brine. The main condition: blue ones should be young, not overripe.

Preparing spicy like this. Cut off stems from vegetables. Dip them in boiling water for 10 minutes to blanch. After that, each eggplant should be pricked in several places with a fork and put under a press for half a day so that bitterness comes out well. To make an eggplant appetizer spicy according to your tastes, you will need about 4-5 (or more) garlic cloves for each blue one. Grind them and stuff the vegetables pulled out from under the press. Then put them in a saucepan, fill with brine, put oppression.

The filling, in which the spicy eggplant appetizer should be, is done as follows: dissolve 2 and a half tablespoons of salt in each liter of water. Cut the hot pepper pods into pieces and add to the brine. Soak the little blue ones in the fill for 10-12 days. Then they can be cut into slices or tongues and served on the table, sprinkled with fresh herbs and garnished with slices of fresh tomatoes. If you want to preserve such spicy eggplants, the appetizer for the winter is laid out in liter jars and sterilized for 20 minutes. Then roll up, turn upside down, wrap and let cool.

eggplant sauté

Aubergine saute will become a real lifesaver for you - a very tasty, appetizing, true table decoration. This is a wonderful spicy which you will now recognize.

For 10 kg of the main product you need: bell pepper 7 kg, red hot pepper in pods 100-120 g, about the same amount of salt, 300 g of garlic and a liter sunflower oil. Plus vinegar 6% - one and a half glasses. By the way, such an eggplant appetizer “Sharp Tongues” is called differently. It is really picky, so if you want to soften the taste sensations, you can reduce the amount of spices a little. So, wash the little blue ones and cut them into oval slices (tongues) 2 cm thick. Salt them and leave for 20 minutes so that bitterness comes out. Then squeeze lightly. Bulgarian pepper and spices turn through a meat grinder, pour in vinegar. Fry eggplant in a pan until tender. Then generously dip each tongue in vegetable puree and place tightly in prepared jars. Between the layers of eggplant, also pour in a little spicy mass. Add vegetable oil to each jar at the end and sterilize for 15 minutes, then close.

Eggplants with peppers and herbs

Another excellent dish will become one of your favorite snacks if you try to cook it. These are greens, bell pepper and spices.

The consumption of products is as follows: half a liter of oil, one and a half kg of bell pepper, 350-400 g of garlic, 150 g of fresh dill and parsley, hot peppers. For the marinade, take 150 g of salt and 120 g of fruit vinegar per one and a half liters of water.

Blue ones need to be peeled, cut into cubes, salted and wait half an hour for bitterness to come out. Then fry and let cool. Finely chop the greens, garlic, cut both types of pepper into small strips each separately, clearing the seeds. Boil the marinade by adding salt and vinegar to boiling water, wait for it to cool. Now do this: put eggplants, herbs, and other components in layers in a saucepan. Pour everything with marinade, put oppression on top and leave for a day. Then mix the salad ingredients, arrange in jars, sterilize for 15 minutes, roll up.

Sweet and sour spicy eggplant

And finally, such a nice recipe, however, it is also very spicy.

For him, prepare about 120-130 g of oil, 3 heads of garlic, a liter of water, 50 g of fruit vinegar, 3 tablespoons of sugar with a slide.

Eggplants with peel cut into circles or tongues, salt, wait for the bitterness to come out. Finely chop the garlic. Boil water, add vinegar and sugar. Boil the blue ones in the marinade in portions, remove and put on a sieve or in a colander so that the liquid drains. Next, fry them until a light golden color and put them in jars, sprinkling with garlic. Season with the marinade in which the blue ones were cooked, sterilize for 10 minutes and close.

Eggplant appetizer demonstrates a real extravaganza of pleasant sensations, seductive smells and bright colorful compositions. Let's arrange a small gastronomic "tour" around the best dishes Russian and world cuisine, including everyday food and dishes intended for festive feasts.

Bright and appetizing food, which once arrived to us from the Turkish shores, perfectly complements almost any side dish.

Composition of ingredients:

• peppers different colors- 3 pcs.;
• ripe tomatoes - 3 pcs.;
• olive oil - 60 ml;
• regular sugar - 25 g;
• onion - 1 pc.;
• eggplant "young" - 3 pcs.;
• garlic cloves - 5 pcs.;
• tomato puree - 30 g;
• spices, sesame.

Cooking method:

1. We wash the berries well, separate the tips from both sides. Cut the eggplant into slices, sprinkle with salt, leave for half an hour under oppression. In this way, we remove solanine from the fruits, and with it the bitterness that is harmful to our organisms.
2. We clean the rest of the vegetables. We chop the onion into thin half rings, chop the peppers without seeds into strips, chop the garlic. Fry food for 8 minutes over medium heat. We cut the tomatoes into cubes, attach to the prepared composition. Season with salt and pepper and heat for another 5 minutes.
3. We drain the dark liquid from the “blue ones”, as we usually call eggplants, dry the slices with napkins, place them on a baking sheet treated with fat. We spread portions of fragrant filling on circles, bake food for half an hour in the oven at t 180 ° C.

Sprinkle the finished snack with sesame seeds, serve cold or hot.

"Peacock's tail" on the festive table

When the peacock tail appetizer “dissolves” its bright plume on the festive table, the rest of the dishes involuntarily “fade” from this luxurious neighborhood.

Grocery list:

• vegetable oil (preferably olive oil) - up to 100 ml;
• tomatoes - 2 pcs.;
• lettuce leaves;
• eggplant;
• pre-boiled quail eggs - up to 10 pcs.;
• spices, herbs.

Cooking order:

1. Wash all vegetables well and pat dry with paper towels. We cut the eggplant into thin circles, in the usual way we get rid of bitterness.
2. We divide the tomatoes into neat rings. Rinse the dill, remove the hard stems, shake off excess drops of moisture.
3. We release the cooled quail eggs from the shell, cut a little diagonally in an elongated rounded shape.
4. We drain the dark liquid from the eggplants, dry the slices with towels, fry each layer on both sides. We spread the blanks on napkins, leaving excess fat on them.
5. We form a snack. To do this, we line a wide dish with lettuce leaves, lay out golden circles of eggplant, placing them like on a chessboard. In this way, we imitate a peacock's tail.
6. We decorate each eggplant slice with a slice of tomato, slightly shifting the ring down. This is followed by eggs, which we shift in the same direction as the rest of the elements of the created composition. Finely chop the greens and sprinkle between the "built" miniature pyramids. Leave them in the refrigerator for half an hour.

The peacock tail appetizer is ready to fulfill its festive "mission"!

Boats of vegetables with chicken

Exquisite "boats" filled with vegetables and chicken meat - the food is as beautiful as it is nutritious.

Component set:

• vegetable oil;
• cheese (necessarily from hard varieties) - up to 150 g;
• chicken legs - 500 g;
• eggplant - 700 g;
• ripe tomatoes - 2 pcs.;
• garlic cloves - 3 pcs.;
• crumb of crackers;
• sweet pepper, turnip onion - 1 pc.;
• spices, herbs.

Cooking process:

1. We remove the fillet from the processed legs, divide it into small pieces, fry until half cooked.
2. We cut off the stalks from the eggplants, lower the berries into boiling drinking water with a spoonful of salt added to it. Boil the product for 10 minutes, then remove from the liquid, cool.
3. We clean and wash the rest of the vegetables. Put the diced onion in a frying pan with butter, fry until translucent. Add the tomatoes cut into small pieces, after 5 minutes we attach the strips of sweet pepper (remove the seeds). We extinguish the composition for 7 minutes, after which we finish cooking.
4. Cut the cooled eggplant in half lengthwise. With a dessert spoon, we extract the pulp from the pulp, finely chop it, combine it with the finished vegetable platter. Here we also place chopped cloves of garlic, chicken meat, chopped greens, crackers (they will absorb excess moisture).
5. Season the filling with salt and pepper, mix everything thoroughly. We fill our vegetable containers with a fragrant composition, put them in a baking dish, sprinkle with grated cheese. We send the blanks for 20 minutes in the oven.

Cooked "boats" of vegetables with chicken are ready to "moor" to the dining or holiday table.

Greek eggplant appetizer

The presented dish, created by the descendants of ancient Hellas, is distinguished by an expressive aroma, deep and rich taste.

Required products:

• olive oil - 60 ml;
• regular sugar - 25 g;
• eggplant - 400 g;
• garlic cloves - 3 pcs.;
• tomatoes - 300 g;
• parsley, basil, oregano, thyme - 10 g each;
• spices.

Cooking technology:

1. We wash the eggplants, dry them with towels, cut into round slices up to 3 mm thick. We keep them in a saline solution, removing unpleasant bitterness, after which we wet each layer with napkins. Fry the slices until golden brown, leave on paper towels to remove excess fat.
2. Scald the tomatoes, hold for 5 minutes in ice water, then free from the skin. Finely chop the vegetables, place in a pan with oil. Add chopped garlic, chopped parsley, aromatic herbs, salt.
3. To make the tomato composition as smooth and uniform as possible, we break it with an immersion blender. Many housewives do not favor food processed to a puree consistency, so we choose the desired option. Simmer the mixture for 20 minutes.

We spread a layer of fried eggplant on a serving plate, pour over with fragrant dressing, decorate with herbs.

Cooking with cheese

For this dish, we use young vegetables, the peel of which has not yet acquired a bitter taste. Such eggplants do not need pre-treatment.

Required Components:

• hard cheese - 150 g;
• vegetable oil;
• garlic cloves - 2 pcs.;
• high-quality mayonnaise - 150 g;
• eggplant - 2 pcs.;
• ketchup - 60 g.

Cooking sequence:

1. We wash the purple fruits, cut into washers up to 3 mm thick. We boil drinking water, slightly salt the liquid, dip vegetables into it, cook for up to 3 minutes.
2. We take out the “blue ones” from the container, get wet well, then put them on a baking sheet treated with oil.
3. We combine garlic squeezed out by the press, grated cheese chips, mayonnaise in a bowl. We mix the composition. We spread a spoonful of the mixture on each vegetable circle, flavored with a thick layer of ketchup. We send food to the oven, heated to 180 ° C.

After just 15 minutes, a delicious dish can be served on the table.

With carrots in Korean

The motives of Korean cuisine have finally won the hearts of Russian lovers of such a spicy and savory snack as Korean-style eggplant with carrots.

Composition of ingredients:

• vegetable oil - 100 g;
• eggplant - 2 pcs.;
• soy sauce - 10 g;
• hot ground pepper - 4 g;
• granulated sugar - 25 g;
• garlic cloves - 3 pcs.;
• carrots, onions - 2 pcs.;
• vinegar (apple or regular) - 5 ml;
• nutmeg, ginger - a pinch each;
• coriander, sesame seeds - 2 g each;
• spices, cilantro, parsley.

Cooking method:

1. We cut the eggplant into strips, after which we get rid of the bitterness in the already known order. Be sure to blot the processed vegetables with napkins.
2. Pour the oil into the saucepan, fry the pieces of "blue" to a ruddy hue.
3. Grind sweet carrots on a grater for processing vegetable products in Korean, put them in a spacious bowl. Add hot pepper, regular sugar, ginger, coriander, grated nuts. We add slices of still hot eggplant, soy sauce, chopped garlic, vinegar (9%), chopped herbs, and the remaining oil.
4. After placing each component of the dish, mix the composition thoroughly with your hands. We do this as quickly as possible, while the eggplant has not cooled down yet.
5. Close the container with the fragrant mixture, leave for 3 hours in the refrigerator. The longer the food is there, the richer the flavor bouquet of the dish will become.

We serve Korean-style eggplant with carrots, decorate food with sesame seeds and chili peppers.

Recipe with zucchini

Grocery list:

• eggs - 3 pcs.;
• ripe tomatoes - 3 pcs.;
• olive oil - 100 ml;
• vegetable marrow;
• walnut kernels - a glass;
• young eggplants - 2 pcs.;
• homemade sour cream - 80 g;
• cherry tomatoes - an element of decoration;
• spices, herbs.

Step by step preparation:

1. We wash and clean the “blue ones”, chop them with washers up to 0.5 cm thick. If the zucchini is young, leave their thin peel. We divide the fruit into slices, like a purple berry.
2. Finely chop the nut kernels. We combine eggs, pepper and salt in a bowl, beat the composition with a mixer.
3. Heat the oil well in a frying pan. Bread the circles of vegetables alternately with a nut composition, then dip in the egg mixture and fry until a delicious crust. When all the slices have been heat treated, leave them in a sealed container, reduce the heat intensity, cook for another 6 minutes.

We serve ruddy eggplants with zucchini, flavoring the dish with homemade sour cream, decorating with chopped herbs and cherry tomatoes.

Spicy eggplant appetizer

Vegetable dishes of Greek cuisine, namely, a spicy eggplant appetizer, are always a priority among the inhabitants of the country. This can be judged by the exquisite design of simple and healthy food.

List of components:

• olive oil;
• garlic cloves - 4 pcs.;
• eggplant - 3 pcs.;
• ground cumin (zira), oregano - 4 g each;
• ripe tomatoes - 1 kg (they can be replaced with a can of canned food);
• the amount of hot crushed pepper (necessarily red) is used according to preferences;
• spices, herbs.

Cooking process:

1. Wash all vegetables thoroughly and pat dry with paper towels. Finely chop the peeled garlic cloves. We chop ripe tomatoes, albeit in small, but palpable pieces.
2. We heat the oil in a saucepan, pass the garlic composition in it for 3 minutes, preventing the formation of a golden crust on the slices of chopped cloves. Add tomatoes, season the food with pepper and salt, simmer for about half an hour in closed. Chop large pieces of tomatoes as they cook with a wooden spoon.
3. 5 minutes before the end of the process, remove the lid, simmer the food until it thickens.
4. Coarsely chop the eggplant, brown them in a separate pan, put them on paper napkins. Excess fat is not needed neither by the Greeks, nor by us!
5. We bring the taste of the tomato composition to the desired expressiveness, then wipe it through a sieve with a fine mesh. Add golden vegetables to the resulting sauce, add hot pepper, cumin, oregano. We control the amount of the red component so as not to “overdo it” with acceptable spiciness.
6. Stew food for up to 10 minutes, until the eggplant is completely combined with a thick tomato composition.

We send the cooled snack, prepared for future use, to the refrigerator. Shelf life - up to three days.

Spicy rolls

Miniature eggplant tubes, exhibited at a festive feast, disappear from a common dish in a few minutes. Conclusion - we are preparing an appetizer of spicy rolls with a large margin!

Required products:

• high-quality mayonnaise, homemade sour cream - 100 g each;
• eggplant - 6 pcs.;
• vegetable oil;
• a head of garlic;
• a bunch of dill;
• desired spices.

Cooking method:

1. We leave the washed eggplants with the peel, we divide the fruits into long thin (up to 1 mm) layers. Of the six pieces, we “set up” a whole basin! Be sure to carry out the procedure for releasing berries from bitterness, so as not to risk the end result.
2. Drain the dark liquid, thoroughly blot each vegetable layer.
3. We release the garlic from the husk, chop, mix in a bowl with chopped dill. Add mayonnaise and homemade sour cream. We get a slurry of a very thick consistency. The amount and ratio of white sauce can be adjusted according to your tastes.
4. We strongly heat fresh oil, fry the eggplant parts until light brown. We leave the slices on paper towels so that excess fat does not “settle” on separate parts of our graceful figures.
5. We apply a layer of prepared sauce to each layer, carefully fold it in the form of tubes. We put the products in a spacious dish, send it to the refrigerator.

We arrange spicy rolls on a beautiful dish, lightly sprinkle with chopped dill. Insanely delicious snack!

Mother-in-law tongue from eggplant

Why is this wonderful dish called "mother-in-law's tongue", and, for example, not the same part of the mother-in-law's body? Guess yourself three times.

However, what is needed to prepare such an eggplant and vegetable dish:

• flour - from 100 g;
• vegetable oil;
• tomatoes - 3 pcs.;
• garlic cloves - 3 pcs.;
• eggplant - 3 pcs.;
• high-quality mayonnaise - up to 80 g;
• salt - 20 g.

Preparing a snack:

1. We thoroughly wash the vegetables, free the berries from the peel, divide them into layers up to 4 mm thick. We arrange the procedure for getting rid of eggplant from corned beef. Do not forget to dry the product.
2. Cut the tomatoes into thin slices.
3. Roll slices of purple (possibly other colors) berries in flour, fry on both sides in oil. As always, leave the golden vegetable slices on napkins.
4. Grind the peeled garlic, combine with mayonnaise, season with salt. We apply a layer of sauce on a layer of eggplant, put a tomato slice on the edge, fold the product in the form of a roll, fix it with a toothpick. In this way we use all products.

We send food to a cool place. When we taste the "mother-in-law's tongue", we will certainly make sure that the cooked dish has become pleasantly spicy and very tasty. Not everything is so bad with established associations!

Most of the eggplant appetizers are not only possible, but also need to be prepared in advance. During the time spent in the refrigerator, the taste of the dish will not lose its expressiveness, and appearance comes to a spectacular conclusion.

Eggplant snacks- it's amazing delicious dishes who are preparing different ways and ingredients may vary. The dish may consist exclusively of "blue ones", as they are popularly called, and other ingredients may also be present in the dish: vegetables, meat, fish, seafood, mushrooms and even dairy products.

Eggplant is a unique vegetable that can be subjected to various heat treatment methods: it is boiled, fried, stewed, baked, steamed. If we talk about vegetables, this product has a wonderful combination with tomatoes, sweet bell peppers, as well as chili, zucchini, garlic, carrots, cucumbers, onions, potatoes, cabbage.

Meat is also used to prepare eggplant snacks, and the variety can be any: with chicken, beef, pork, turkey, duck and other types, blue ones will create excellent snack dishes that will disperse both on a festive and on an everyday table. literally in 5 minutes. "Teschin tongue", "Roses" with cheese and other ingredients, "Peacock tail", "Mosaic", "Spark" - these are quite simple dishes, which, despite the fact that they are cooked very quickly, are incredibly tasty, you just lick your fingers !

They combine blue ones with fish, often mackerel, herring, salmon, salmon, caviar from them; with seafood (squid, shrimps, mussels) it turns out no less appetizing. In addition to dishes with the usual combination of products, there are also eggplant snacks, when the composition of the dish is rather unusual: with walnuts, honey, cottage cheese, horseradish, beans (beans, peas), but they only delight with their taste.

Snacks are made hot, cold, vegetables are preserved in jars for the winter. There are dishes of this kind in almost every cuisine of the world: in Georgian, Armenian, Abkhazian, Azerbaijani, Greek, Jewish, Tatar, Korean, Moldavian, Ukrainian, Russian, Italian and many other cuisines, there will undoubtedly be dishes that act as an appetizer, and the main the ingredient in them is eggplant. In some countries, dishes are made more piquant, spicy, such as, for example, blue ones in Georgian, Tatar, Azerbaijani, while in others, on the contrary, they get rid of bitterness, making the taste soft and sweet.

Eggplant appetizers are dishes that are definitely worth a try. So that you are not in a hurry to go to cafes and restaurants, we can assure you that it is quite possible to cook snack dishes from blue ones at home. WITH step by step recipes photos can be found on our website.

Recipes with step by step photos

• Eggplant in Greek
• Imam Bayaldy
• Fried eggplant caviar
• Hatzilim
• Salted eggplant with carrots and garlic
• Eggplant Satsivi
• Eggplant in sweet and sour sauce
• Homemade eggplant caviar
• Eggplant tursha
• Fried pickled eggplant
• Eggplants in adjika for the winter
• Eggplant with minced meat in a pan
• eggplant with egg
• Eggplant with mayonnaise for the winter
• Badrijani
• Eggplant Spark for the winter
• Pickled eggplant like mushrooms
• Pickled stuffed eggplants
• Eggplant with cheese and garlic
• Eggplant pkhali
• Heh from eggplant
• Korean eggplant salad with carrots
• Korean fried eggplant with carrots

Cold snacks

There are an incredible number of cold eggplant appetizers: fried in vegetable oil, boiled, baked with tomatoes, bell peppers, zucchini, dishes marinated in vinegar and garlic, without which it is difficult to imagine both everyday and festive tables. Rolls, tongues, circles, salads, heh, pickled, stuffed are very popular - the recipes for these snack dishes are known to almost every housewife. Why are spicy Korean-style eggplants worth - they are made for the future.

The essence of cold appetizers is that, according to the name, they are served cold on the table. There is no need to rush to demonstrate it to guests or “your own” before the food has cooled down.

Such dishes are also prepared for every day in order to please their household with a delicious, but simple dish. Eggplant snacks are often taken for picnics, as they are quite light, and vegetables cooked on a fire or barbecue for barbecue are delicious, you will lick your fingers!

The huge advantage of the dish is that it is considered fast food. And this is very much appreciated by housewives: sometimes it is very necessary to cook something in a hurry.

Eggplant cold appetizers are an essential part of lunch or dinner, especially during buffet times of holidays, such as weddings. The important thing is that the little blue ones are not tied to the season: whether it be autumn, winter, summer or spring - you can find them in the store at any time of the year, and therefore snack dishes are not at all uncommon. For this reason, they are also bought for freezing.

Perhaps one of the most popular eggplant snacks are rolls. There is no single recipe for their preparation, because each housewife gives free rein to her imagination and makes such a filling as she sees fit and which is her favorite and, in her opinion, ideal. However, all these types of dishes have one thing in common: preparing the blues for the meal. Initially, the vegetables are washed, cut, soaked in salt water, which will allow you to get rid of natural bitterness, cut into longitudinal plates and subjected to the necessary heat treatment according to the recipe, and after these manipulations with the blue ones, lay out the filling and roll the rolls. For such a snack, fresh eggplant is mostly fried, however, depending on the personal preferences of the cook, the vegetable can be cut and boiled or baked. As for the filling, as we have already noted, it can be absolutely anything, from walnuts to meat. Let's talk about the most popular.

• Cheese is one of the simplest fillings for a roll. Milk product can be anything: regular hard, melted, soft, cottage cheese. Parmesan, mozzarella, suluguni, cheddar are excellent. The filling is prepared very quickly: the cheese is crushed with a grater, supplemented with spices, herbs, the resulting composition is mixed, laid out on eggplant plates and the vegetable is twisted. After such uncomplicated actions, an amazing cold appetizer is obtained. Cheese is mixed with chopped dill, garlic, basil, sesame seeds, parsley, cilantro, mayonnaise, sour cream, yogurt without additives are added and a magnificent filling for cold eggplant rolls, melting in your mouth, is obtained.
• Vegetable is not inferior. Tomatoes are used (red or green - it's up to the cook to decide), sweet bell peppers, cucumbers, carrots, onions, zucchini. The ingredients can be fried, like eggplant, or, on the contrary, can be added raw. Tomatoes, cucumbers and peppers are most often put fresh, but carrots with onions and zucchini are first fried in vegetable oil. Vegetables are cut either finely or larger: cubes, circles, rings, depending on the width of the eggplant plate for the roll.
• Meat - a very tasty cold appetizer in the form of rolls is obtained with such a filling. Meat (chicken, pork, beef or another variety) is cooked, cut, mixed with sauce or any dressing, and then the dish is twisted. Meat dishes are especially popular in Caucasian cuisine.
• Fish. They take it differently: ready-made smoked (mackerel), salted (herring) or fresh, and then fried, marinated. For example, the combination of fried eggplant and marinated fish is very specific, however, this type of cold appetizer is not so rare.

“Tongues” are also a very tasty snack dish. Such a dish is prepared in almost the same way as rolls. The only difference is that the stuffing is laid out on the eggplants - and these are “Tongues”, but it is worth twisting the blue ones and you get a roll. The filling is most often used vegetable: tomatoes, carrots and sweet bell peppers are fried, mixed and laid out on eggplants, having previously greased the plates with dressing. The sauce, again, can be anything, but most often it is mayonnaise, to which chopped garlic and chopped herbs (dill, parsley) are added. The filling can also be meat (for example, with fillet, minced meat), fish, mushroom (champignons, porcini mushrooms).

A type of such a cold snack can be considered a dish called "Teschin language". The blue ones, as in rolls, are fried and smeared with mayonnaise and garlic sauce, a circle of tomato is laid out on one part of the vegetable, after which part of the eggplant with the tomato is covered with the other part, that is, they are combined in half. At the end, pierce the food with a skewer or toothpick.

A cold appetizer called "Peacock Tail" (or "Peacock Tail") is common. It is quite simple, but very appetizing. The dish is called so because of the shape it gets on the plate. An appetizer is prepared in layers: the bottom layer is eggplant circles fried in oil, then a circle of tomato is laid out, after grated cheese sauce with mayonnaise and chopped garlic, a cucumber is put on the dressing, and olives or olives are placed on top. In addition to the fact that the appetizer is very tasty, it is also beautiful.

A real meal can be called a dish of pickled eggplant. There is nothing complicated in cooking, but everyone is satisfied with the taste. First of all, the blue ones are baked in the oven, after which they are cut into cubes or straws, sent to a jar, poured with marinade and sent to the refrigerator to cool and infuse. The best option dressings for pickled eggplant is considered a marinade made from vegetable oil, apple cider vinegar, half rings of onion, parsley and garlic. After a while after cooling, the snack is served on the table - you will lick your fingers!

The “Mushrooms” dish also belongs to the pickled blue snacks. It includes only boiled eggplants, hot peppers and herbs with spices. Our miracle vegetable is boiled in a marinade, and then combined with the rest of the ingredients and infused in vegetable oil for half a day.

It is impossible not to focus on the snack "Spark", because it can be cooked very quickly, but the taste of the dish will definitely please. It is a dish of simply fried blue circles, on which a spicy filling is laid out from bitter, sweet peppers passed through a meat grinder, garlic, herbs, vinegar and vegetable oil. Every lover of savory dishes will definitely appreciate it!

The original Armenian Mosaic salad is also considered a snack dish - a great addition to the festive table. The peculiarity of the dish is that it contains walnuts. In addition to this unusual ingredient, the salad includes fried onions, bell peppers and, of course, baked eggplants. Used as sauce lemon juice, salt, minced garlic and some water. The dish is garnished with chopped parsley. You can also not mix the ingredients, but put the salad in slices and then a striped dish will come out. The sauce in this case is served in a separate bowl.

Eggplant Turkish pasta "Babaganush" is also served as an appetizer. It would seem that these are just grilled blue ones with the addition of lemon juice, spices and spices, but it's worth a try - and it will simply be impossible to break away from such mashed potatoes of Turkish cuisine. The baked dish "Imam bayaldy" comes from eastern Turkey. Outwardly, the dish looks very interesting: the “top” is cut off so that a kind of eggplant “boat” is obtained. Inside, sliced ​​fried foods are laid out (sweet peppers, tomatoes, onions), tomato paste, lemon juice and spices with spices. In this form, the dish is baked, decorated with a sprig of greens and served after it has cooled.

The borrowed dish is the Jewish dish "Hatzilim". The appetizer can be called caviar, because it is prepared in a similar way: first, the blue ones are baked, then chopped, mixed with fried onions, the total mass is supplemented with chopped garlic, spices and mayonnaise. Everything is simple and tasteful. For a sandwich with bread or waffle cakes, as well as zucchini or other vegetable caviar, it is perfect.

Cold appetizers from blue are often served in addition to alcoholic drinks: for cognac, vodka, whiskey, dishes disperse quite quickly. An excellent example here would be fermented blue ones prepared according to the Odessa recipe. Korean eggplant is also suitable as a snack for alcohol. This is a pickled salad of baked blue, fresh vegetables (onions, carrots, sweet peppers), which is infused in vinegar brine for two days. For storage, the dish is sent to the refrigerator.

As you can see, the choice of delicious cold snacks is quite large. Such dishes are quite in demand, which is not at all surprising, because the taste of all of them is amazing: some have spicy spicy, others have hellish, and others have sweet. “Peacock's Tail”, “Teschin's Language”, “Imam Bayaldy” and much more are definitely worth a try - you will lick your fingers.

hot meals

Hot snacks are in no way inferior to cold ones: neither in taste nor in quantity. There are countless recipes for their preparation, and they differ from each other in form, cooking technology and, of course, composition. With tomatoes, zucchini, peppers, carrots - everything is very tasty, perfect combination. They are served on the everyday and festive table, which goes without saying, in a hot or warm state.

A snack called "Firebird" or "Fan" has an amazing taste, as well as an interesting appearance, which attracts attention. The dish is called so because of the shape: longitudinal cuts are made on eggplant almost to the handle, and the filling is already put inside and it turns out that the vegetable is folded like a fan. As in any other appetizer, the filling is different, but most often the Firebird is made with bacon, tomatoes, sweet bell peppers, and cheese. These products are cut into strips or, in the case of tomatoes and peppers, half rings. The ingredients are laid out in cuts on eggplants, sent to a baking sheet, greased with mayonnaise, herbs and spices sauce and baked in the oven. Hot food stuffed with vegetables is served at the table.

Noteworthy and "Bombs". This is the name of a stuffed appetizer in the form of rings. The vegetable is cut into thick round pieces, the middle ones are removed, after which the blue ones are lightly fried, and then the egg, grated cheese, basil filling is added and brought to readiness in a pan. The dish is served hot, and topped with mayonnaise and a sprig of parsley.

A delicious hot appetizer is Ajapsandali. It has spread all over the world, but the homeland is Georgian cuisine. The dish is stewed vegetables, due to which it is considered low-calorie, and therefore dietary. You can make it in the style of Georgia, that is, spicy. Fried eggplant is mixed with roasted sweet peppers, onions, carrots, basil and parsley. The whole composition is poured with freshly squeezed tomato juice, supplemented with spices and stewed. The result is a wonderful Georgian dish.

A rather appetizing dish is a hot Armenian eggplant appetizer with cheese: the blue ones are cut into rings, fried, and the filling is laid out in layers on them. First put grated cheese, then circles of tomatoes. After that, the dish is sent to the microwave, oven or slow cooker for heating. Served on the table with skewers.

There is one more puff dish from eggplant, which we would like to talk about. A dish of Italian cuisine, and it is called "Parmigiano". The first layer in the dish is a sauce of fried onions, mushrooms and tomatoes. Fried layers of blue ones are laid out on the dressing, after a layer is sprinkled with grated mozzarella cheese, then another layer of blue ones is laid out, then cheese again and finally with tomato sauce on top.

Ordinary hot sandwiches are also made with eggplant and other vegetables, served with soy sauce as an appetizer with a side dish of rice, potatoes, pasta. And in summer, and in autumn, and in winter with spring times snack foods will always be popular.

The real treat is crispy eggplant sticks. It is prepared quickly and simply: the vegetable is cut into strips, the workpiece is dipped into a beaten egg, breaded in a mixture of grated cheese, breadcrumbs, garlic powder, spices, herbs and baked in the oven. An amazing dish for alcohol and not only.

So, choosing something for yourself among hot snacks is not so difficult, because there are many recipes with a variety of ingredients and different cooking methods.

Preservation for the winter

Preservation for the winter is a great opportunity to diversify your diet in the cold season, when you just want to plunge into the memories of the summer harvest, the abundance of products and various dishes from them. They are rolled up in jars, not without sterilization, and in winter they enjoy excellent snack dishes. By the way, it’s better to cook homemade preserves for the future, because in winter you want vegetable salads, the basis of which are delicious eggplants.

You can preserve blue ones for the winter with a variety of vegetables, mushrooms, sauces and herbs. There are a huge number of recipes. For example, in Ukrainian cuisine they close blue ones in Kherson style, when fried pieces of vegetables are poured with gravy from sweet and hot peppers, garlic, vinegar, vegetable oil and spices.

Inhabitants different countries have, accordingly, their own preferences for eggplant snacks, and in the cooking process, the emphasis is on different flavors. Eggplants in Azerbaijani, in Tatar, for example, are often topped with spicy adjika, horseradish, because the inhabitants of these countries love piquancy in taste. But blue ones in Turkish, in Georgian, differ in non-standard composition, because they can be preserved in honey filling or with walnuts. According to the Ossetian, Kuban, Crimean recipe, it is better to close eggplants with slices with sweet peppers, tomatoes and onions, because as a result of the combination of these products, an incredible salad for the winter is obtained.

We suggest that you familiarize yourself with the most popular canned eggplant snacks in the table, where we will tell you in more detail about each type of dish.

Name	Characteristic
Unkle benz	The peculiarity of such canned salad in that the main ingredient that cannot be replaced, like eggplant, are tomatoes. Other products - at the choice of the cook. Blue and tomatoes for such a snack are peeled. Eggplants are boiled, and onions, carrots, Bell pepper fried in oil, after that they are combined with tomatoes, stewed, the mass is poured with vinegar and then, when the vegetables are ready, the salad is rolled into jars.
	This is a wonderful Tatar snack for the winter with a spicy-sweet aftertaste. Eggplants are not cut too large, they get rid of bitterness, then they are mixed with sliced ​​\u200b\u200bbell peppers, carrots, poured with fresh tomato juice or paste, sprinkled with parsley, sugar, oil is added, boiled. After a certain interval, vinegar is added, boiled, and after these manipulations, the contents are laid out in sterilized jars, covered with metal lids and closed.
eight	The standard composition of such an appetizer is eggplant, onion, tomato, pepper. The dish got its name because each of these products is cut into eight pieces. total weight stewed with the addition of vinegar and spices, and then preserved. The Hunter appetizer is prepared identically, only for its preparation, vegetables are cut arbitrarily.
Ten (ten)	The set of products is no different from many: eggplant, tomatoes, sweet peppers and onions. The peculiarity is that everything is taken in 10 pieces, and also that this salad is laid out in layers. Tomatoes, onions, blue ones and peppers on top. Vegetables are poured with vinegar, salt and sugar are added according to the standard and stewed until tender.
	Appetizer "Cobra", like "Ten" is made in layers, but not vegetables alternate, but only blue ones with a spicy sauce of sweet and hot peppers, garlic and tomato paste. The composition is cooked and, of course, canned.
petals	This is a snack dish, during the preparation of which eggplants are cut into circles and boiled in tomato juice with carrots and onions. Almost before the vegetable is ready, vinegar is added, the contents are laid out in jars and rolled up.
	The composition for such an appetizer is no different: eggplant, onion, carrots, peppers. The blue ones are cut into circles, the tomato and carrots are passed through a meat grinder, and the sweet pepper is crushed into large strips. All ingredients are mixed, the mass is supplemented with vinegar, spices, stewed and preserved in sterilized jars.
Pyaterochka	This is an appetizer of Moldovan cuisine, the peculiarity of which is that it is preserved from whole fruits. The dish got its name because it consists of five ingredients: eggplant, tomato, pepper, onion and carrot. In most regions, small fruits are not grown, and therefore there are deviations from classic recipe and the vegetables are cut into five pieces. The products are stewed, vinegar is added according to the standard, as well as lemon juice, spices, and then closed.
	The dish got its name, like the "Ten" on the basis of the number of products taken. Appetizer in rare cases is called "For three". Vegetables are taken in three pieces: eggplant, peppers, tomatoes and onions. The salad is preserved according to a well-known recipe: food is cut, stewed and rolled into jars.
	This appetizer is distinguished by the presence of exclusively eggplant. Chopped garlic is added to them and stewed in tomato juice or paste, with the addition of sugar and salt, vinegar. When ready, the mass is laid out in jars and rolled up.

Preservation for the winter is very tasty vegetable salads, which differ only in composition, the amount of food taken and the way they are cut, that is, in shape. Otherwise, there is no difference in cooking: all components are boiled, fried, stewed, and then the resulting mass is laid out in sterilized jars, which are covered with metal lids and closed.

There are countless eggplant snacks, because you can combine this wonderful vegetable with a variety of products, subjecting it to almost all methods of heat treatment. Other vegetables, fish, meat, seafood will be a great addition to cold and hot snacks, as well as canned snacks. And spicy, and sweet, and pickled, stuffed blue ones will decorate with themselves any table from which they will immediately disperse. If you haven't tried something, don't worry. Again, we invite you to familiarize yourself with the step-by-step recipes with photos offered on our website. Cook at home according to the instructions and enjoy the amazing taste of your meals. We wish you success in your culinary experiments.

Eggplant is one of the plants of the nightshade family with large edible fruits. In the southern regions of the country they are called blue for the dark blue color of the skin. Although today on the shelves you can find even white varieties. Various dishes are prepared from these vegetables, both for food and for the future for the winter.

The calorie content of raw fruits is 24 kcal / 100 g, cooked with other vegetables for the winter - 109 / kcal.

A simple appetizer of eggplant, onions, tomatoes and carrots for the winter - a step by step photo recipe

An appetizer closed according to this recipe is very tasty and unusual. Eggplants stewed with onions, carrots and tomatoes come out juicy and fragrant. Such a salad is a great alternative to caviar: you can simply put it on bread and eat it as an independent dish or serve as an addition to meat or fish.

Your mark:

Cooking time: 1 hour 30 minutes

Quantity: 5 servings

Ingredients

• Eggplant: 0.5 kg
• Carrot: 0.5 kg
• Tomatoes: 1-1.5 kg
• Onion: 0.5 kg
• Vegetable oil: 125 ml
• Vinegar 9%: 50 ml
• Sugar: 125 g
• Salt: 1 tbsp. l. with a slide
• Suneli hops: 1 tsp

Cooking instructions

Peel the carrots, wash well and cut into large pieces (the larger, the juicier the salad will come out).



Pour vegetable oil, vinegar into a bowl or saucepan, add salt, sugar and stir well until they are completely dissolved.



Put the pan on the fire, add chopped carrots, mix, cover with a lid. From the moment of boiling, sauté over low heat for 20 minutes, stirring occasionally.



At this time, peel the onions, wash and chop into large cubes.



Wash the blue ones well, cut off the tails, cut into large pieces, salt and let stand for a quarter of an hour. Then rinse under running water and squeeze.

This is necessary in order to remove bitterness. If you are sure that your eggplant is not bitter, you can skip this step.



Add coarsely chopped onion to the carrot, cover and simmer for another 10 minutes.



Put the blue ones into the pan, mix and simmer for another 20 minutes, stirring occasionally.



Wash the tomatoes and cut into large slices.

It is not necessary to take whole ones, you can also take a little spoiled, cut off a rather unusable part.



Then pour the tomatoes to the rest of the ingredients, mix well and simmer under the lid for 10 minutes from the moment of boiling again.



After one hour (total stewing time), add one teaspoon of suneli hops to the salad and simmer for another 7-10 minutes.



Arrange the hot appetizer in pre-sterilized jars (you can use half-liter or liter jars).



Close jars with contents tightly with lids, turn upside down and wrap until completely cool, and only then take them out to the cellar.



From the presented amount of products, 2.5 liters of ready-made salad come out. Such an appetizer will undoubtedly please your household and will take its rightful place in the piggy bank of recipes.



Snack for the winter of eggplant and pepper

To prepare a delicious eggplant snack for the future you need:

• eggplant - 5.0 kg;
• sweet peppers - 1.5 kg;
• vegetable oil - 400 ml;
• sugar - 200 g;
• garlic - a head;
• salt - 100 g;
• vegetable hot pepper - 2-3 pods;
• vinegar - 150 ml (9%);
• water - 1.5 liters.

What to do:

1. Wash and dry the blue ones. Young fruits can not be peeled, but more mature ones must be peeled.
2. Cut into medium-sized cubes, pour into a bowl and lightly salt. Set aside for a third of an hour. Then rinse and squeeze well.
3. Wash sweet peppers, cut off the stalks and knock out all the seeds.
4. Cut into narrow tongues.
5. Remove seeds from hot peppers. Cut into thin rings.
6. Peel the head of garlic, finely chop the cloves with a knife.
7. Into the pan right size pour water.
8. Place on stove and heat to a boil.
9. Pour salt, sugar, add liquid ingredients.
10. Mix peppers with eggplants, divide them into 3-4 servings and blanch each for 5 minutes.
11. Place blanched vegetables in a bowl.
12. In the marinade remaining after blanching, throw garlic and hot peppers. Pour over the vegetables in another bowl.
13. Cook for 20 minutes.
14. Arrange the snack in jars and put in a sterilization tank.
15. Sterilize for a quarter of an hour, after which the lids are rolled on with a special machine.

With zucchini

For one liter jar of assorted vegetables you need:

• eggplant - 2-3 pcs. medium size;
• zucchini - small young 1 pc. weighing approximately 350 g;
• carrots - 2 pcs. weighing about 150 g;
• tomatoes - 1-2 pcs. weighing about 200 g;
• garlic - to taste;
• salt - 10 g;
• vegetable oil - 50 ml;
• vinegar 9% - 40 ml;
• sugar - 20 g.

How to preserve:

1. Wash and dry all fruits used.
2. Cut the zucchini into cubes and dip into a saucepan with hot oil.
3. Then pour in the grated carrots.
4. Blue ones, pre-cut into cubes and soaked for a quarter of an hour in water, squeeze and send to a common bowl. Mix.
5. Simmer everything together for 20 minutes.
6. Cut the tomatoes into cubes and put them into the bowl.
7. Simmer another 5 minutes.
8. Pour in sugar and salt.
9. Peel 3-4 cloves of garlic, chop them and add to the salad.
10. Continue heating for another 7 minutes. After that, pour in the vinegar and keep on fire for another 3-4 minutes.
11. Arrange the hot snack in jars, sterilize for a quarter of an hour.
12. Then close the lids for conservation using a seamer.

Spicy spicy eggplant appetizer "Spark"

For the popular winter preparation "Spark" you need:

• eggplant - 5.0 kg;
• peppers - 1.5 kg;
• garlic - 0.3 kg;
• tomatoes - 1.0 kg;
• hot chili - 7-8 pcs.;
• oils - 0.5 l;
• table vinegar - 200 ml;
• salt - 80-90 g.

Process step by step:

1. Wash vegetables.
2. Cut blue ones into circles about 5-6 mm thick. Place in a bowl and season lightly. Keep for about half an hour. Rinse, squeeze.
3. Pour oil into a cauldron or pan with a thick day. Warm it up.
4. Fry all blue in portions, put in a separate container.
5. Using a meat grinder, chop peeled garlic, sweet and hot peppers, as well as tomatoes.
6. Pour the twisted mixture into a saucepan and heat to a boil.
7. Pour salt into the sauce and pour vinegar. Boil 5 minutes.
8. Switch the heat to minimum.
9. Fill jars alternately with spicy tomato sauce and eggplant. First pour 2 tbsp. l. sauce, then a layer of blue and so on to the very top.
10. Place cans of snacks in the sterilization tank. After boiling, the process will take 30 minutes. Then roll on the covers.

Recipe "Lick your fingers"

For a delicious preparation for the winter "Lick your fingers" you need:

• ripe tomatoes - 1.0 kg;
• garlic - 2 heads;
• sweet pepper - 0.5 kg;
• burning - 1 pc.;
• onion - 150 g;
• oils, preferably odorless - 180 ml;
• eggplant - 3.5 kg;
• salt - 40 g.
• vinegar - 120 ml;
• sugar - 100 g.

Action algorithm:

1. Wash eggplant, cut into pieces, salt. Set aside for a quarter of an hour.
2. Then rinse, squeeze and put in a bowl for stewing.
3. Chop the peeled onions in half rings, add to the blue ones.
4. Release the hot chili pod from the seeds, chop and send it there.
5. Tomatoes and pre-peeled peppers cut into slices. Then mix with other ingredients.
6. Salt the mixture, season with sugar and pour in the same oil.
7. Simmer over medium heat for half an hour, stirring occasionally.
8. Peel two garlic heads and finely chop the cloves.
9. At the end, throw in the chopped garlic and pour in the vinegar.
10. After that, keep the appetizer on fire for another five minutes.
11. Pack the boiling mass in jars and immediately tighten them with lids.

"Teschina" snack

For a snack called "Teschina" you need:

• eggplant - 3.0 kg;
• sweet pepper - 1 kg;
• chili - 2 pcs.;
• tomato paste - 0.7 kg;
• salt - 40 g;
• acetic acid (70%) - 20 ml;
• vegetable oil - 0.2 l;
• garlic - 150 g;
• sugar - 120 g.

How to cook:

1. Blue ones, pre-washed and dried, cut into pieces, salt. After a quarter of an hour, rinse, wring out.
2. Peel sweet and hot peppers from all seeds and cut into rings.
3. Peel and chop the garlic.
4. Combine all the ingredients in one bowl, Pour in the same oil, salt, sugar.
5. Simmer for half an hour over medium heat, pour in acetic acid.
6. Pour the boiling mixture into sterile jars and screw them on with lids.

"Ten" or all of 10

For the winter salad "All 10" you need:

• tomatoes, eggplants, peppers, onions - 10 pcs.;
• oils - 200 ml;
• vinegar - 70 ml;
• salt - 40 g;
• sugar - 100 g;
• black pepper - 10 pcs.

How to preserve:

1. Wash vegetables. Remove all unnecessary.
2. Cut blue and tomatoes into circles of the same thickness, preferably 5 mm each.
3. Chop onions into rings. Do the same with peppers.
4. Place prepared ingredients in layers in a saucepan.
5. Add butter, sugar, salt.
6. Simmer over moderate heat for about 40 minutes.
7. Pour in the vinegar.
8. Divide hot vegetable mixture into prepared jars.
9. Sterilize for about 20 minutes. Roll up lids.

"Bakat" - the perfect snack for the winter

To prepare, take:

• Bulgarian pepper - 1 kg;
• tomatoes - 1.5 kg;
• carrots - 0.5 kg;
• eggplant - 2 kg;
• parsley - 100 g;
• garlic - 100 g;
• dill - 100 g;
• hot chili - 5 pods;
• vinegar (9%) - 100 ml;
• salt - 50 g;
• vegetable oil - 500 ml;
• sugar - 150 g.

How to cook:

1. Wash the vegetables, cut off the tails and remove all excess.
2. Chop the tomatoes. You can scroll in a meat grinder or rub on a grater.
3. Finely chop the garlic, hot pepper and herbs with a knife.
4. Cut the sweet pepper into thin strips, blue ones into cubes, grate the carrots.
5. Heat chopped tomatoes to a boil.
6. Add salt and sugar, pour in oil and vinegar.
7. Put the vegetables in the tomato sauce and cook them for about 50 minutes. Stir occasionally.
8. Pour the hot mixture into jars and immediately roll up the lids.

"Cobra"

For harvesting called "Cobra" for the winter you will need:

• sweet red pepper - 1 kg;
• eggplant - 2.5 kg;
• hot chili - 2 pods;
• garlic - 2 heads;
• sugar or honey - 100 g;
• salt - 20 g;
• oil - 100 ml;
• vinegar - 120 ml.

Usually from the specified amount, 2 cans of 1 liter are obtained.

Process step by step:

1. Wash and cut into blue circles 6-7 mm thick. Salt them, stand for a quarter of an hour, rinse and squeeze.
2. Bake until soft in the oven.
3. Peppers, both sweet and spicy, free from seeds, peel the garlic cloves. Skip all of the above through a meat grinder.
4. Pour oil into the resulting composition, put sugar or honey, as well as salt. Heat to a boil.
5. Boil the filling for 5 minutes, pour in the vinegar and boil for another 3 minutes.
6. Layer-by-layer fill the glass container with filling and baked eggplant. Do not compact.
7. Sterilize for half an hour. Roll up.

Sterilization-Free Eggplant Snack That Never Explodes

For a delicious eggplant snack that will last all winter, you need:

• carrots - 500 g;
• onion - 500 g;
• eggplant - 1.0 kg;
• tomatoes - 2.0 kg;
• vinegar - 100 ml;
• sugar - 20 g;
• odorless sunflower oil - 0.2 l;
• salt - 20 g.

What to do:

1. Wash vegetables, remove excess.
2. Cut carrots into washers, onions into rings, eggplants into half rings, tomatoes into slices.
3. Pour oil into a saucepan. Fold sequentially carrots, onions, blue and tomatoes.
4. Cook, without stirring, over moderate heat for half an hour.
5. Season with spices, pour in vinegar, cook for another 5 minutes.
6. Arrange in jars, trying not to break the layers, and immediately roll up the lids.

Preparations for the winter from blue ones will be tastier if:

1. Choose varieties without seeds. Such eggplants are more tasty and it is pleasant to eat them.
2. Strongly ripe fruits are best cooked in a purified form.
3. You always need to sterilize blanks (half-liter jars - a quarter of an hour, liter - a little more).

And remember, eggplants do not have their own acid, so that preservation from them does not explode, you must definitely add vinegar.

We are waiting for your comments and ratings - this is very important for us!

An eggplant appetizer, a few years ago, was just a canned blank. However, today there are several dozen options for preparing fresh eggplant snacks.

Moreover, you can cook such snacks in completely different roles. For example, very tasty eggplant rolls with cheese. And you can stuff the eggplant with a delicious meat filling. However, eggplant sandwiches are also excellent. In a word, if you include a little imagination, then the eggplant appetizer will be incredibly tasty.

And in order not to spoil the appetizer, it is necessary to check the eggplant for bitterness before cooking. Very often there are eggplants with bitterness. And to get rid of excess bitterness, you need to cover eggplant slices with salt and leave for 15 minutes. Rinse well afterwards.

How to cook an eggplant appetizer - 16 varieties

This appetizer is made in the likeness of one of the most popular Chinese dishes. Very tasty and tender.

Ingredients:

• Eggplant - 5 pcs.
• Bulgarian pepper - 5 pcs.
• Nuts - 100 g
• Oil
• Peanut sauce
• Garlic

Cooking:

Peel the garlic and cut each clove in half. We send the garlic to the pan with oil.

This technique allows not only to enjoy the delicate aroma of garlic while preparing this salad, but also gives a very interesting flavor.

We clean the pepper from seeds and cut into cubes. Peel the eggplant and cut into thin sticks. Fry the peppers and eggplant separately in garlic oil. Mix vegetables with nuts and peanut sauce.

This salad can also be sprinkled with sesame seeds.

Bon appetit.

To surprise guests with an original snack, you do not need to instantly. Here's a great snack option.

Ingredients:

• Eggplant - 1 kg
• Nuts - 150 g
• Bread crumb - 1 - 2 tbsp.
• Garlic - 2-3 teeth.
• Greenery
• Mayonnaise

Cooking:

Cut the eggplant into thin slices. So that the excess bitterness from the eggplant disappears, cover them with salt and leave for 20-25 minutes. Finely chop the greens. You can take any greens: dill, parsley, cilantro and more. In a blender, mix mayonnaise, a little greens, 2 tablespoons of water, garlic, hot peppers. In the resulting mass, add nuts and the remaining greens.

If the mass is not dense enough, add bread crumbs to it.

Fry eggplant in a little oil. Pat the eggplant dry with paper towels before frying. After the eggplant has completely cooled, we will coat them with our mixture. Roll up the eggplant.

Bon appetit.

A very effective snack that scatters in a matter of minutes.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 3 pcs.
• Philadelphia cheese - 200 g
• Garlic
• Parsley

Cooking:

Mix the cheese with finely chopped parsley and grated garlic. Mix well and let stand. Cut the eggplant in half and cut into thin slices. Fry eggplant in olive oil. When the eggplants are browned, put them on a paper towel. While the eggplants are cooling, prepare the tomatoes. For tomatoes, cut off the tops. Remove the core with a spoon. Cut the tops in half and cut into thin slices. We will grease the tomato molds cheese paste. Collecting a flower. Put the eggplants in a chain, put the tomatoes on top and grease with cheese. We turn the tube lay out the flower on the tomatoes.

This appetizer can be prepared for a holiday for your beloved guests, or you can please your loved ones.

Ingredients:

• Eggplant - 2 pcs.
• Walnut - 50 g
• Olive oil- 1 tbsp
• Cottage cheese- 200 g
• Basil-100g g

Cooking:

Cut the eggplant into slices 0.3 cm thick.

Sprinkle the eggplants with salt so that they give up all the bitterness.

Roast the walnuts in a pan without oil. Finely chop the nuts.

We cut the basil.

Mix cheese with butter, garlic, nuts, herbs. We mix everything well.

Fry eggplant in oil. Then lay the eggplant on a paper towel. After the eggplants have cooled, put a spoonful of the cheese mixture on the eggplant and wrap it in a roll.

Bon appetit.

A simple appetizer to the table, from simple and affordable vegetables.

Ingredients:

• Tomatoes - 8 pcs.
• Eggplant - 6 pcs.
• Garlic - 4 heads
• Vegetable oil - 50 ml

Cooking:

Peel the garlic and cut into large pieces. Mix the garlic with salt. Cut the eggplant in half, cut off the stem. We make vertical cuts in eggplant.

We stuff the eggplants with garlic and lay them vertically in the pan. Cut the tomatoes into small cubes. Put the tomatoes on the eggplant. We put the pan with vegetables on the fire for 20 minutes. Then pour oil, salt, pepper, add sugar and return to the fire for another 20 minutes. Let the pan cool down, then put it in the refrigerator for a day.

Bon appetit.

Eggplant rolls are the most common snack. We bring to your attention another option for making rolls.

Ingredients:

• Eggplant - 5 pcs.
• Hard cheese - 1 pc.
• Pistachio - 100 g
• Garlic - 3 tooth.

Cooking:

Traditionally, we start preparing rolls with eggplant processing. Cut off the stem and cut into thin slices. If you have a bitter variety of eggplant, then it is better to sprinkle them with salt.

Fry eggplant in oil. Remove from heat and place the eggplant on a paper towel. While the eggplant is cooling, prepare the filling. Three cheese on a fine grater. Pass the garlic through a press. Finely chop the dill. Chop the pistachios. Mix cheese, dill, garlic and nuts with mayonnaise. Put the cheese mixture on the eggplant plates. Roll up the eggplant.

Bon appetit.

A fabulous appetizer for a fabulous table.

Ingredients:

• Tomatoes - 2 pcs.
• Cucumber - 1 pc.
• Eggplant - 1 pc.
• Cheese - 100 g
• Olives - 1 bank

Cooking:

In addition, this snack will require bread for the substrate. Wash the eggplant, dry it and cut it obliquely to make thin oval-shaped plates. Cucumbers cut into the same shape. Cut the olives in half. Three cheese on a fine grater. Mix cheese, garlic and mayonnaise.

Let's cook the eggplant. Dip them in flour and fry in a little oil.

Cut the tomatoes into thin slices. Put eggplant on bread, spread it with cheese sauce, then tomato, after cucumber, and finish with olives.

Bon appetit.

Very simple and at the same time original appetizer.

Ingredients:

• Eggplant - 1 kg
• Pepper - 3 pcs.
• Dill - 1 bunch
• Parsley - 1 bunch
• Garlic - 4 tooth.

Cooking:

Cut the eggplant into large pieces. Fry eggplant in oil. We clean the pepper from seeds. We send chili peppers, bell peppers, sugar, salt, vinegar 9%, herbs, garlic to the blender and chop well. Pour the eggplant with the resulting mass. Mix well and put in the refrigerator for a couple of hours.

Bon appetit.

Delicious appetizer for mushroom lovers. Yes, yes, mushrooms. Even though they don't appear in this recipe.

Ingredients:

• Eggplant - 1 kg
• Dill - 1 bunch
• Garlic
• Sugar
• Vinegar 9% - 150 ml

Cooking:

Wash the eggplant well and cut off the stem. Then cut into cubes. Finely chop the dill. Pour salt into a pot of water and bring to a boil. Then pour in the vinegar and add the eggplant. Cook for 6-7 minutes, stirring occasionally. Let's put the eggplant in a colander. We shift the colander into a bowl, fill it with oil, add dill and garlic. Cover with a plate and leave for 12 hours.

Very tasty and spicy snack for home gatherings.

Ingredients:

• Eggplant - 3 pcs.
• Bulgarian pepper - 3 pcs.
• Onion - 1 pc.
• Garlic - 3 pcs.
• Carrot - 1 pc.
• Vinegar 70% - 1 teaspoon

Cooking:

Cut the eggplant into strips so that each piece is with a skin. Salt the eggplant well and put it in the refrigerator for 8 hours. We wash the eggplants in water and squeeze them well, put them in a separate salad bowl. Cut carrots and peppers into thin strips. Chili pepper cut into small pieces. Onion cut into feathers. Finely chop the garlic. Heat the oil in a deep frying pan and fry the eggplant. When the eggplants are ready, transfer to a sieve to drain the oil. Heat the oil left after the eggplant again and fry the coriander, hot pepper and onion on it. As soon as the onion has become a little softer, add the carrots. Mix all the ingredients and mix well. Dress the salad with pepper, vinegar, soy sauce and honey. At the end, add chili and garlic.

We send the salad in the refrigerator for 12 hours.

Bon appetit.

This appetizer is good in all seasons.

Ingredients:

• Eggplant - 1 kg
• Lemon
• Coriander
• Black pepper
• Garlic

Cooking:

Lay out a sheet of paper on the sheet. We spread the eggplant on a sheet and send it to the oven for an hour.

Then we take out the eggplant and separate from the peel. Chop the eggplant. Add minced garlic. Ground coriander and pepper. Finely chop the cilantro. Mix everything and season with lemon juice and olive oil.

Bon appetit.

To make the appetizer especially tasty, cook it in the fall, when all the vegetables have just left the beds.

Ingredients:

• Eggplant - 2 pcs.
• Tomato - 2 pcs.
• Bulgarian pepper - 4 pcs.
• Onion- 2 pcs.
• Garlic
• Sugar
• Vinegar

Cooking:

Cut the eggplant into small sticks. We clean the Bulgarian pepper from seeds, remove the stalk and cut into cubes. Onion cut into half rings. We also cut the tomatoes into half rings. Cut the garlic into thin slices. Fry the eggplant in a little oil. We remove the eggplant from the pan, and fry the peppers on it. Mix a glass of water with sugar, salt and wine vinegar. We mix everything well.

In a deep salad bowl, lay out the vegetables in layers:

• eggplant
• Pepper
• tomatoes
• Dill
• Garlic

Pour everything with prepared brine. Cover the salad with a heavy plate.

We leave the salad for 8 hours.

Bon appetit.

A very original snack made from simple and affordable products.

Ingredients:

• Eggplant - 1 kg
• Carrots - 2 pcs.
• Walnuts - 50 g
• Sugar - 2 tbsp
• Vinegar - 2 tbsp. l.
• Onion - 2 pcs.
• Garlic

Cooking:

Peel the eggplant and cut into half rings. Sprinkle generously with salt and let sit for 20 minutes. Fry eggplant in oil on both sides. Finely chop the walnuts. We clean the carrots and three on a grater in Korean. Onion cut into rings. Cut the garlic into slices. Mix all vegetables.

Let's prepare the marinade.

Mix sugar, vinegar, oil and salt. Pour marinade over vegetables. We mix everything well. And leave for 24 hours in the refrigerator.

Bon appetit.

Sandwiches with eggplant

Sandwiches are the most popular snack today. Each hostess prepares to diversify the menu different variants. Here is another option.