What can you quickly cook from eggplants? A whole host of dishes, including: hot and cold appetizers, casseroles, salads, stews. This vegetable has a peculiarity - bitterness, which in some cases is preferable to remove before cooking. Because of this, the process may be delayed, since the eggplants must lie for at least half an hour and let out the juice. But if you skip this moment, replacing the release of juice by rinsing the chopped fruits in running water, you will be able to cook quickly.

The five most commonly used ingredients in quick eggplant recipes are:

One of the quick and tasty eggplant dishes is Greek moussaka, something like our casserole. It is prepared approximately like this:

1. Cut the soaked and squeezed eggplants into slices and fry in vegetable oil.
2. Fry the onion and minced meat.
3. Add chopped tomatoes to the minced meat, start simmering, add salt and pepper.
4. Place a layer of eggplants in a baking dish, followed by a meat layer.
5. Alternate so that the eggplants are on top.
6. Pour over the prepared sauce, sprinkle with grated cheese and bake in the oven until done.
7. For the sauce: fry the flour in butter; pour in milk, stirring; add nutmeg, salt, grated cheese; Cool slightly and add the beaten egg.
   The dish can be prepared in 40 minutes.

Quickly cooked eggplants are included in a large number of dishes of Italian, Spanish, Greek cuisines - in general, countries of the Mediterranean basin. For example, Italians love to cook caponata, vegetable lasagna, and spaghetti dressing from them. Grilled eggplant salad turns out wonderfully delicious. To do this, onions and eggplants are grilled and then cut into pieces along with the avocado. Mix and top with a sauce of balsamic vinegar, oregano, salt, and olive oil. A light, vitamin-rich snack for all occasions.

Five of the most nutritious quick eggplant recipes:

• eggplants will absorb less oil when frying if you pour boiling water over them first
• to preserve eggplants in appetizers beautiful shape, do not remove the skin from them
• Eggplants get an unpleasant aftertaste after coming into contact with metal
• remove bitterness from eggplants before cooking by soaking them in water or adding salt to release the juices
• If you cook eggplants over high heat, they will not darken

Can you guess the riddle? In botany it is a berry, in cooking it is a vegetable. That's right - His Majesty the eggplant! “A purple pear that is boiled, stewed, fried, dried. And they eat it in winter and summer, everyone – both adults and children.”

What can we add to the wonderful nursery rhymes that express both the nation's adoration for the product and its versatility? Only the most delicious recipes eggplants, which will be the best compliments to this extraordinary vegetable. Therefore, next we will describe how to cook eggplants in the oven, eggplants in a frying pan quickly and tasty. Simple recipes for everyone.

The recipes will confirm that you can cook little blue ones tasty and quickly, or you can get creative, prepare and create a real culinary masterpiece. That he is friendly with almost all products, and he is welcomed by the grill, the grill, the oven, and an ordinary frying pan. That it can be completely different, both tender and scorchingly spicy.

Let's actually make sure that the eggplant is not only “beautiful in appearance, but also healthier than porridge doubled."

To quickly organize an excellent snack from blueberries, you need to know what products they go best with. This is, first of all, garlic and all kinds of cheeses. Without much hassle, this trio will perfectly fulfill their mission, helping out the mistress at the right moment.

For the simplest dish we will need

• Two to three eggplants
• A couple of cloves of garlic (adjust the quantity to taste)
• Mayonnaise 100 gr.
• Any cheese from 50 to 100 grams (whatever you have in the house - hard, processed)
• Flour 150 gr
• Vegetable oil 150 g
• Dill greens
• A few lettuce leaves
• Spices in the form of salt and ground pepper.

Nowadays, blue ones are sold in varieties that are not particularly bitter. So if you are confident in your vegetables, you don’t need to do any special manipulations with them, just chop and add salt. But let’s imagine, just in case, that we need to remove the bitterness from a vegetable. To do this, wash it, cut it into circles (3-5 mm thick), add salt, and set aside for 20-30 minutes. Then rinse off the salt and dry the semi-finished product paper towel.

Let's start cooking

1. Let's prepare the sauce. To do this, you need to mix mayonnaise with garlic passed through a press.
2. Finely chop the dill
3. Add chopped herbs to the mayonnaise-garlic mixture, salt, pepper, and mix. Be sure to taste it. The spicy twist is ready
4. Roll the blue ones in flour, fry on both sides until golden crust
5. Place on a plate lined with a paper towel to remove excess oil.
6. Grate the cheese into strips or crumbs. We will use them to crush the little blue ones. So appearance dishes depend on your desire and imagination
7. We beautifully lay out the cooled product. Cover a flat plate with lettuce leaves and place a ball of eggplant slices on top. Spread each one with sauce and top with cheese. If there are more blue balls than one ball, lay them in layers
8. Before serving, it is advisable to let the dish sit for min. 30-40. Then the blue ones will be soaked in sauce and will be much more interesting.

Simple, fast and exceptionally tasty. I would just like to add that you can improvise with the sauce. Eggplant with tomatoes and garlic is great company. So instead of mayonnaise, you can use grated tomato seasoned with garlic.

Recipe for eggplant baked in the oven with tomato and cheese

Eggplant baked in the oven is absolutely a miracle. And seasoned with tomatoes, garlic and cheese - doubly so. An amazing dish with a crispy crust and a maddening aroma. Beautiful and delicious, always the first to be swept off the table.

Let's prepare a set of products

• Two large blue ones
• Four to five tomatoes
• Garlic clove
• Two tbsp. l. sour cream (mayonnaise)
• Fifty - seventy gr. hard cheese
• Pepper and salt
• One hundred gr. vegetable oil.

Step-by-step preparation

1. Cut the eggplants into wide strips 3 – 5 mm thick
2. Add salt, leave for half an hour, wash the salt, remove moisture with a paper towel
3. Fry in a frying pan heated with oil on both sides
4. Line a baking tray or baking sheet with foil
5. Place blue strips on foil
6. Now you need to do the refueling. Pass the garlic through a press and mix with sour cream or mayonnaise. Add salt, pepper, stir. Don't forget to taste it
7. Then you need to lubricate each strip with dressing
8. Wash the tomatoes, remove moisture, cut into circles
9. Grate the cheese on a fine grater
10. Place tomatoes on eggplants and sprinkle with cheese
11. You can place it in an oven preheated to 180 degrees for 15 - 20 minutes.

It’s impossible to describe, you just need to cook and try! By the way, you can cut eggplant not only into strips, but also into circles. In certain situations this may even be more convenient. At a picnic, for example.

Korean eggplant recipe

What leaves no one indifferent is the Korean eggplant. An amazing salad - aromatic, beautiful, spicy, rich in taste. Let’s not sing odes to him, it’s better to start cooking right away. Just keep in mind that the salad needs to steep for 24 hours.

For a spicy snack we need

• Four eggplants
• Two to three tomatoes
• Two bell peppers
• Two carrots
• Bulb
• Four cloves of garlic
• Ground peppers – black and red
• Parsley
• Two tsp. ground coriander
• Two tbsp. l. apple cider vinegar (can be replaced with the same amount of lemon juice)
• Four tbsp. l. vegetable oil
• Two tsp. sesame
• A teaspoon of honey or sugar
• Two tbsp. l. soy sauce
• Salt.

Preparation

1. Wash the eggplants thoroughly, cut into oblong pieces approximately two centimeters thick.
2. Add salt and set aside for 30 minutes
3. Let's not waste this time. Peel the onion and cut it into half rings
4. Wash the greens and chop finely
5. Pass the garlic through a press
6. We clean the carrots and rub them into strips. For this we use a grater Korean carrots. If you don’t have one, you can use an ordinary coarse one, just rub in one direction – from top to bottom.
7. Peel the pepper from seeds and cut into strips
8. We also cut the tomato into strips
9. Now you can wash the little blue ones and dry them
10. Fry in a hot frying pan with oil for 7-10 minutes. Don't forget to stir
11. Transfer to a bowl, cool
12. Add the remaining vegetables, honey and all seasonings to them. Mix
13. Pour in vinegar and soy sauce. Mix
14. The salad should be refrigerated overnight.

All ingredients will combine into a single whole and complement each other. And then you can try and admire it. Bon appetit!

Original recipe for eggplant rolls

Eggplant has gained particular fame in preparing snack dishes. Here, perhaps, he has no equal. And eggplant rolls are the most popular snack. For any occasion, as they say, for all times and peoples.

Today we will prepare original rolls. You will pleasantly surprise your family and guests.

For this we will prepare

• Two to three eggplants
• Soft fat cottage cheese 200 g
• Two cloves of garlic
• Mayonnaise 50 -70 gr
• A handful of walnuts
• Vegetable oil 150-200 g
• Dill greens

1. The blue ones need to be cut into wide strips lengthwise. Stick to 3-5mm thickness
2. Add salt and set aside for half an hour
3. The salt then needs to be washed off and the slices dried
4. In a frying pan heated with oil, fry on both sides
5. Remove excess oil with a paper towel
6. The curd must be rubbed through a sieve or mashed with a fork.
7. Chop greens and nuts
8. Combine everything together - cottage cheese, nuts, mayonnaise and herbs
9. Add pressed garlic
10. Stir, add salt, taste
11. Spread the mixture onto each slice and roll into a roll.

Here we have such a wonderful culinary product, with a Caucasian touch. The role of filling can be perfectly fulfilled by soft cottage cheese. It is also possible to add finely grated hard cheese. A variety of cheeses will only improve the end result.

Recipe for eggplant caviar baked in the oven

I simply encourage you to prepare such a spicy caviar. Lots of greens, baked vegetables - delicious. And I can’t describe how good it is with kebabs! Cilantro gives it a zest, be sure to use it.

Products

• Two to three eggplants
• Two sweet peppers (if you have red ones, great)
• Bitter pepper
• Two tomatoes
• Greens of cilantro, dill and parsley
• One onion (not baked, cut raw)
• Two - three tbsp. l. vegetable oil
• Salt and ground black pepper.

To work you will need a baking sheet, foil, two plastic bags

Step-by-step preparation

1. Wash vegetables and dry with paper towel
2. Build something like boats out of foil for each type of vegetable. Just place the blue ones, for example, on a piece of foil and fold the edges. This is necessary to prevent juice from leaking out.
3. Place the resulting 4 boats on a baking sheet - with blue peppers, with sweet peppers, with bitter peppers, with tomatoes
4. Place the baking sheet in a preheated oven (180 degrees)
5. Bake until the vegetables are soft, you can check this with a toothpick. They should pierce easily
6. While the baking process is in progress, you can wash and finely chop the greens
7. Peel the onion, cut into small pieces
8. Remove cooked vegetables
9. Place peppers in plastic bags - this will help peel them faster
10. Allow the remaining vegetables to cool
11. Peel the blue ones, chop finely, place in a bowl
12. Peel the tomatoes, chop them finely and add them to the eggplants.
13. Peel the cooled peppers, remove seeds, cut into small pieces, add to the total mass
14. Add greens and onions here too.
15. Add oil, salt, pepper, mix.

The caviar is ready. She is fragrant with aromas and begs for a barbecue. It can also be wrapped in thin pita bread, it will be good too.

Recipe for eggplant salad with grilled vegetables

The eggplant story is incomplete without a barbecue. Eggplant baked on coals is a gorgeous thing. When combined with other vegetables, you get a great, delicious salad. And at the same time very simple. This is a real treat for a picnic.

If we talk about other components of the salad, then we can say this - which ones are available. The more varied the better. Vegetables are baked on the grill. Compare their quantity with your inventory.

I will give an approximate set of products, we will consider it classic

• Eggplant
• Tomato
• Sweet pepper
• Bulb
• Parsley
• Olive oil – 3-4 tbsp.

Let's begin the mystery of preparation

1. Wash vegetables, remove moisture with a paper towel
2. Cut the blue ones into strips 3-5 mm thick
3. Peel the pepper from seeds, divide into four parts lengthwise (more can be done, depending on the size)
4. Cut the tomatoes into slices (no need to cut too thin)
5. The onion is also cut into slices
6. Place vegetables on a wire mesh and bake over coals until soft.
7. Transfer to a large platter and pour over olive oil, add salt, mix very carefully
8. Decorate with greens on top.

Delicious! Be sure to try it and experience haute cuisine in your own backyard.

In addition to excellent taste qualities, eggplants are famous for their exceptional benefits for the body. So let's hurry up and improve our health in a pleasant way.

All kinds of salads, appetizers, first and second courses and a variety of pastries - this is not the entire list of what can be prepared from eggplants. Simple eggplant recipes are a godsend for both festive feast, and for everyday life.

The inherent bitterness of the “blue” ones can be removed in several ways. Eggplants can be baked in the oven on a dry baking sheet and then peeled off. You can cut it in half, salt it and put it under pressure. But most often, the eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, the excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed out. All of these methods are equally good, so choose any one.

You will definitely like our simple recipes from eggplants. Choose according to your taste!

Snack rolls

Ingredients:
eggplants,
soft fatty cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.

Preparation:
Cut the eggplants lengthwise into wide slices 3-5 mm thick, add salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Chop the garlic, walnuts and herbs, add mayonnaise and stir until smooth. Grease the eggplant slices with the resulting mixture and roll into rolls. Instead of cottage cheese, you can use soft curd cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Appetizer of eggplant, tomatoes and cheese

Ingredients:
1 eggplant,
2 tomatoes
100 g cheese,
1 baguette,
2 eggs,
greenery,
salt,
vegetable oil.

Preparation:
Cut the eggplant and tomatoes into equal slices. Fry the eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. On each toasted piece of baguette, place a slice of tomato, then a thin slice of cheese and a slice of eggplant. Sprinkle everything with oil and bake in the oven for 7-10 minutes at 180ºC.

Eggplants with minced meat and cherry tomatoes

Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g processed cheese,
¼ jar of olives,
1 tsp dried thyme,

Preparation:
Cut the eggplants diagonally into slices 2-3 cm thick and carefully cut out the flesh, leaving the bottom. Cut the pulp into small cubes and fry together with the minced meat until cooked, add salt to taste, season with thyme and pepper. Cut the cherry tomatoes into 4 parts, cut the olives into thin rings, and cheese into small cubes. Stuff the eggplant slices with minced meat and top with cherry tomatoes, olives and cheese. Place the stuffed eggplant slices on a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºC until golden brown.

Eggplant salad with chicken

Ingredients:
1 eggplant,
1 boiled chicken leg (200 g),
1 Bell pepper,
2-3 tomatoes,
½ red onion.
For refueling:
1 tbsp. soy sauce,
1 tsp adzhiki,
2 tbsp. lemon juice,
2-3 tbsp. vegetable oil,
greens, salt, ground black pepper - to taste.

Preparation:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the legs and bell peppers into strips, tomatoes into slices, and onion into rings. Combine all the products prepared for the salad, pour over the dressing and let the finished salad stand for 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad with eggplants

Ingredients:
2 eggplants,
1 zucchini,
2 sweet peppers,
1 apple,
2 cloves of garlic,
1 bunch of greens,
vegetable oil, salt - to taste.

Preparation:
Cut eggplants, zucchini and apples into cubes, sweet peppers into large strips. Salt the eggplants, place on a baking sheet, pour in oil and bake in the oven for 10 minutes at 200ºC. Then add the peppers to the eggplants, pour oil on them and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake for 10 minutes. Place the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.

Eggplant baked with champignons

Ingredients:
400 g eggplants,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine,
1 clove of garlic,
1 onion,
½ tbsp. thyme,
cheese,
vegetable oil.
salt, ground black pepper - to taste.

Preparation:
Cut the eggplants into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and fry on both sides. Cut the champignons into pieces, fry in oil, add onion cut into rings, pour in the wine and let it evaporate. Pour cream over the mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add chopped garlic and thyme. Grease a baking dish with vegetable oil, place the eggplants in the shape of a flower, directing the petal plates from the center to the edges. Place champignons with sauce in the center of the flower, wrap the edges of the plates inward, sprinkle grated cheese on top and bake in an oven preheated to 180ºC for 20 minutes.

Chicken noodles with eggplant

Ingredients:
1 chicken breast.
100 g noodles,
1 carrot,
1 onion,
250 g eggplants,
2-3 tbsp. soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.

Preparation:
Pour 2 liters of water over the chicken breast and cook over medium heat until done. Then cut the finished meat into strips and strain the broth. Also cut carrots, onions and eggplants into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to the vegetables and simmer over low heat for 3-5 minutes. Add noodles to the boiling broth and cook over medium heat until half cooked. Then add vegetables and meat to it, add salt and pepper to taste and then cook everything together until the noodles are ready. When serving, sprinkle the finished dish with chopped basil.

Chicken and eggplant pie

Ingredients:
For the test:
225 g flour,
1 egg,
4 tbsp. vegetable oil,
2-3 tbsp. water,
salt, spices - to taste.
For filling:
2 eggplants,
1 sweet pepper,
2-3 tomatoes,
1 chicken breast.
For the sauce:
300 ml sour cream,
3 yolks,
200 g cheese,
1 clove of garlic,
greens - to taste.

Preparation:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough cling film and place in the refrigerator for 30 minutes. Cut the eggplants into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil in which the eggplants were fried. Cut the tomatoes into thin slices. Chicken fillet cut into small cubes and fry in a frying pan with almost no oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, some herbs, chopped garlic and mix everything thoroughly. Roll out the dough along the diameter of the baking dish, place tomatoes, chicken, eggplants, sweet peppers on it in layers and pour everything over sour cream sauce. Bake the pie in an oven preheated to 200ºC for 30-40 minutes.

Ingredients:
250 g eggplants,
1 stack rice,
1 carrot,
1 onion,
1 sweet pepper,
12 cloves of garlic.
1 tsp adzhiki,
greens, salt, black and red pepper - to taste,
vegetable oil.

Preparation:
Cut the eggplant and pepper into cubes, the onion and carrot into thin strips. Rinse the rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add sweet pepper and adjika, salt and pepper to taste and mix thoroughly. Place rice on top of this mass, pour salted water over everything so that the rice is covered by 1-1.5 cm of water, cover the dish with a lid and cook over low heat until the rice is cooked and the liquid is completely absorbed. Mix the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.

Scrambled eggs with eggplant

Ingredients:
4 eggs,
400 g eggplants,
100 g ham,
1 onion,
2 tbsp. butter,
100 g green peas,
salt, ground black pepper - to taste.

Preparation:
Cut the eggplants into thick slices, place them on a plate and, after salting, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green peas. Mix the eggs with salt and ground pepper and pour this mixture over the ham, onions and peas. Divide the omelette into several parts, wrap fried eggplant in each part and serve.

Lavash roll with eggplant

Ingredients:
1 sheet of pita bread,
1 eggplant,
250 g cheese,
300 g canned tomatoes,
2-3 cloves of garlic,
cilantro, salt - to taste,
vegetable oil.

Preparation:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes and juice into the pan and cook until thickened for about 15 minutes. Add chopped cilantro, salt, pepper and cool. Grate the cheese on a grater. Grease a sheet of lavash with tomato juice, place eggplants on it, sprinkle with feta cheese. Roll it into a roll, grease it with butter on top and bake in the oven for 15-20 minutes at 190ºC.

Ingredients:
1 eggplant,
1 zucchini,
1 carrot,
2 onions,
2 sweet peppers (red and yellow),
2 tomatoes
1 tbsp. flour,
2 bay leaves,
4-5 black peppercorns,
salt, dill, parsley and cilantro - to taste.

Preparation:
Cut the eggplant and zucchini into slices, and the sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the pulp into slices. Chop the onion and carrots into strips, fry in vegetable oil until half cooked, add eggplant and zucchini to them and cook for another 3-5 minutes. Then add sweet peppers and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dissolve flour in half a glass cold water, pour over vegetables, add bay leaves, peppercorns, salt and season to taste, cover with a lid and simmer over low heat until the vegetables are cooked. 1-2 minutes before the end of stewing, add chopped greens to the dish.

Eggplant muffins

Ingredients:
200 g flour,
100 g butter,
2 eggs,
200 g sour cream,
1 packet of baking powder,
1 eggplant,
1 onion,
100 g chopped walnuts,
salt - to taste.

Preparation:
Finely chop the onion and fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat the butter, eggs, sour cream, add a little salt and pepper and, adding flour and baking powder, mix well. Then in ready dough add chopped walnuts, fried eggplant with onions and mix again. Place the dough in small molds and bake until golden brown in an oven preheated to 180ºC for about 30 minutes.

Eggplant puff pastries

Ingredients:
500 g puff pastry dough,
4 eggplants,
1 onion,
2 cloves of garlic,
3-4 tbsp. vegetable oil,
3 tbsp. 30% cream,
3 tbsp. grated cheese
salt, oregano, ground black pepper - to taste.

Preparation:
Peel the eggplants and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, add eggplant and garlic to it, stir, cover and cook, stirring, over medium heat. When the eggplants are almost ready, add oregano, cream and stir. After the cream has evaporated a little, add the cheese, stir and cool. Roll out the dough, cut into squares, place the filling in the middle of each and connect the edges of the dough over it. Bake the puff pastries in an oven preheated to 180ºC until golden brown.

Eggplant pancakes

Ingredients:
1 kg eggplants,
5 tbsp. flour,
1 pinch of soda,
1 pinch of red ground pepper,
¼ tsp. turmeric,
3 tbsp. chopped greens,
3 tbsp. water,
170 g mozzarella,
⅔ stack. semolina,
salt - to taste.

Preparation:
Cut the eggplants into slices, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add enough water to make a dough similar to thick sour cream. Cut the cheese into pieces and lightly fry. Place a piece of cheese on a slice of eggplant, cover with another slice of eggplant on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.

Simple eggplant recipes will undoubtedly diversify your usual menu. And what eggplant preparations we have in store for you!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Many housewives wonder how to cook eggplants. This can be done quickly and easily. The little blue ones turn out delicious no matter how they are processed, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

It is recommended to consume the blue ones only after heat treatment, since the toxin solanine accumulates in the fruits when they ripen. This substance is the cause of the bitter taste of the vegetable. To prevent nightshade from becoming bitter, salt the chopped fruit, and after half an hour, remove the liquid that came out during the process. Salt removes toxins from vegetable pulp. Thanks to this procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, or made into a salad.

How long to fry in a frying pan

There are several options for how to cook blueberries in a frying pan:

• If you are going to fry the circles or plates until golden brown, you will need 2-3 minutes. on each side.
• Breaded cooking involves a similar frying period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, sautéing, you need to know how long to simmer the eggplants in a frying pan. This process will take 10-15 minutes.

What to cook from eggplants quickly and tasty

Recipes for various dishes will help you prepare delicious eggplants. Try the vegetable in:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the easy-to-prepare food options is an eggplant appetizer. There are many such recipes with photos in cooking. The composition of a blueberry dish may include other vegetables, cheese, sour cream, and minced meat. Appetizers should be fried or baked. You can replace meat with blue ones and add mushrooms to get a delicious julienne. Many recipes with photos will help you prepare the product, arrange festive table.

For the winter - recipes

Eggplant dishes for the winter will help preserve the blue ones for a long time. There is huge scope for culinary imagination. Nightshade fruits can be made into delicious ingredients canned salads. If you add marinade, you can prepare large pieces together with other vegetables. To make stewed blueberries in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen; you can use the dried vegetable.

Side dish

Eggplant main courses are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

Eggplant Recipes

Blue ones occupy one of the main places on the table of many families. Recipes for eggplant dishes with photos exist in large quantities. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Yummy salad for every day

• Cooking time: 3 hours.
• Number of servings: 2-3 persons.
• Calorie content: 61 kcal.
• Purpose: for lunch/dinner.
• Cuisine: European.

Delicious eggplant salad is easy to prepare, using simple ingredients. They can be found in the kitchen or store without much difficulty. The vegetable dish turns out tender, juicy and tasty. Using sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product for a holiday or family table for dinner. Its delicate taste will appeal to adults and children.

Ingredients:

• blue – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• tomato – 1 pc.;
• garlic – 1 clove;
• greenery;
• cheese – 100 g;
• chicken egg – 1 pc.

Cooking method:

1. The eggplant needs to be baked first. Make several cuts in the vegetable and add salt. Leave in water for 2 hours. Bake the fruit in an oven preheated to 180 degrees for 30 minutes.
2. Peel the prepared vegetable, chop it, and place it in a salad bowl. You need to do the same with tomatoes.
3. Boil the egg hard, chop finely, chop the garlic. Place the components to the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Number of servings: 10-12 persons.
• Calorie content: 57.7 kcal.
• Purpose: for dinner / holiday.
• Cuisine: European/vegetarian.
• Difficulty of preparation: easy.

Baked eggplants are suitable for those who are on a diet. The main components of the product contain many useful substances. Oven processing is a gentle cooking option that preserves a large number of properties. The combination of blueberries and tomatoes looks very beautiful in appearance, so the dish is suitable for a festive table. This culinary combination of products is distinguished by its juiciness and excellent taste.

Ingredients:

• garlic – 4-5 cloves;
• eggplants – 2 pcs.;
• cheese – 0.2 kg;
• salt;
• tomatoes – 4-5 pcs.;
• greenery;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut the blue ones into slices, add salt on both sides, leave for a few minutes to remove the bitterness.
2. Using a special press, chop the garlic and place it on a saucer. Pour some boiling water into the plate and mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese and cut the tomatoes into thin round slices.
4. Place all the ingredients in layers on a baking sheet, which must first be covered with parchment and greased with oil: eggplant, cheese, tomato, and cheese shavings again. Salt and pepper the dish.
5. Bake for 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Fans of spicy or savory dishes need to know how to cook eggplant with garlic. Small rolls will be an excellent snack, suitable for any table. It is very easy to make; you will need a minimum of products and time. However, apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade to the blue ones. Sprigs of greenery will make the appetizer look beautiful.

Ingredients:

• green onion – 150 g;
• basil – 1 tsp;
• eggplants – 1000 g;
• dill – 1 bunch;
• salt – 1 pinch;
• garlic – 7-8 cloves;
• vegetable oil – 1 tbsp.;
• cilantro – 1 tsp.

Cooking method:

1. Wash the blue ones, cut them into thin slices lengthwise.
2. Finely chop the greens, add garlic crushed under pressure.
3. Rinse the eggplant fruits again and dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes. for each.
4. Place some of the herb and garlic filling on the tip of each fried slice. Roll the pieces into a roll. This dish should be served cold.

Breaded

• Cooking time: 60 minutes.
• Number of servings: 4-5 persons.
• Calorie content: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a delicious and easy-to-prepare snack, pay attention to eggplant in batter. The recipe is suitable for any housewife; it is very convenient in a situation when guests are on the doorstep, but there is nothing to treat them with. In just half an hour you will receive a wonderful dish that will not leave anyone indifferent. The appetizer is suitable for consumption with side dishes or with some alcoholic drinks.

Ingredients:

• flour – 6 tbsp. l.;
• sunflower oil – 250 g;
• blue ones - 2 pcs.;
• eggs – 2 pcs.;
• salt.

Cooking method:

1. Cut the blue fruits into rings and soak for 10 minutes. Then, the pieces should be dried. Fry them in a frying pan with oil, season with salt and pepper.
2. The next step in how to prepare the dish is to create the batter. Beat the eggs, pour in 50 ml of water, gradually add flour and salt. Mix all ingredients.
3. Dip each vegetable slice into the egg mixture. Then, place the workpiece in a frying pan with vegetable oil and fry until cooked.

With Chiken

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven is a tasty and satisfying product that is suitable for dinner after a working day, since it is both dietary and nutritious. You can use this dish as a stand-alone dish or complement it with side dishes: rice, potatoes, buckwheat. The preparation of the dish can take place in different forms: fans or boats.

Ingredients:

• chicken thighs – 3 pcs.;
• salt;
• cheese – 80 g;
• ground black pepper;
• blue ones - 3 pcs.;
• oregano;
• tomato juice – 250 ml;
• vegetable oil;
• onion- 1 PC.;
• garlic – 2-3 cloves.

Cooking method:

1. The onion must be peeled and chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut lengthwise to the tail so that the fruits begin to resemble a fan. Rub them inside with salt and leave for half an hour.
3. Place a frying pan on the fire and heat the vegetable oil. Fry the chopped onion until transparent. Add chicken, cook until white, pour in tomato juice. The meat must be simmered until the liquid evaporates. Juice should be added twice.
4. Place chopped garlic into the resulting mass, add salt and pepper. Mix ingredients, cook for 5 minutes.
5. Line a baking sheet with foil. Free the blue ones from excess moisture by blotting with a paper towel. Place them on a baking sheet, pour in vegetable oil, slightly straightening the cuts.
6. Roast vegetables for 25 minutes. Place the filling between the slices into the finished fruits and season with oregano. Sprinkle the pieces with cheese shavings on top. Return the dish to the oven for 10 minutes to brown the cheese.

Sandwiches

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 113 kcal.
• Purpose: breakfast/snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplant sandwiches are a great option for breakfast. The vegetable can replace sausage or other meat products in its taste and nutritional value. You can use the tomatoes listed in the list as desired to add juiciness. It is recommended to fry bread in butter, as this gives the finished sandwiches an interesting rich taste.

Ingredients:

• egg – 1 pc.;
• cheese - to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes – 1-2 pcs.;
• eggplants – 2 pcs.;
• garlic – 2 cloves;
• salt;
• greenery.

Cooking method:

1. Whisk the eggs and salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides to achieve a medium browning.
2. Cut the blue ones into thin slices and salt for 30 minutes. Then, remove the liquid with paper towels. Place them in a frying pan and fry until golden brown.
3. The next step in making sandwiches is to make the filling. Grate the cheese with garlic using a fine grater.
4. Place the eggplants on bread slices and sprinkle the cheese-garlic mixture on top. Microwave until cheese melts. When serving, garnish with a slice of tomato.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Number of servings: 1-2 persons.
• Calorie content: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A good way to cook eggplants with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise with light sour cream. This dish will not be out of place on holiday or everyday menus. The breast with vegetables comes out very tender, juicy, with a rich taste. You can cook it in portions, or take more ingredients and bake it on a large baking sheet.

Ingredients:

• mayonnaise – 1 tbsp. l.;
• cheese – 70 g;
• chicken breast – 1 pc.;
• eggplants – 1 pc.;
• garlic – 1 clove;
• tomatoes – 1 pc.;
• seasoning for chicken – 10 g;
• parsley – 10 g;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. First you need to prepare the vegetable components. Blue ones should be cut into thin slices, tomatoes into slices. Finely chop the parsley and garlic.
2. Fry the blue plates in a frying pan with the grill function for 4 minutes. from each side. Place half of the ingredients overlapping inside the baking dish. Grease the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, pound, season with pepper, salt and chicken mixture. Place the meat on top of the eggplants and cover with the rest of the vegetable. Grease with sour cream.
4. Place tomato slices on a plate, sprinkle with garlic and parsley. Grate the cheese or cut into thin slices. Place the ingredient on top of the previous layers.
5. Place the pan in the oven, preheated to 170 degrees, for half an hour.
6. Serve the quickly and tasty dish in portions.

Cold appetizer

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content: 80 kcal.
• Purpose: for the holiday table.
• Cuisine: European.
• Difficulty of preparation: easy.

A cold eggplant appetizer is always relevant for the holiday table. One type of such dish is “Peacock Tail”. The main advantage of the delicacy is its beauty. Food with this appearance is suitable for a Christmas or New Year celebration or anniversary. If you are in doubt about what to cook with eggplants, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese – 0.2 kg;
• tomatoes – 4-6 pcs.;
• blue ones - 4 pcs.;
• sour cream – 2-3 tbsp. l.;
• olives – ½ jar;
• salt;
• garlic – 2-3 cloves;
• cucumbers – 2-3 pcs.;
• vegetable oil;
• dill.

Cooking method:

1. Cut the main ingredient into oval pieces. Sprinkle them with salt and leave for 30 minutes. Rinse with water so that the vegetable stops tasting bitter. Dry the product and place on a greased baking sheet. Bake for 15 minutes at 200 degrees.
2. The next step in preparing the appetizer is the filling. Mix Feta cheese with sour cream and garlic, passed through a press.
3. Cut the cucumbers and tomatoes into slices, divide the olives into 2 parts lengthwise.
4. Spread a small amount of filling onto each cooled baked oval and place a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive placed on a drop of Feta mixture.
5. Beautiful design You can get the “Peacock Tail” appetizer if you place it on an oval dish and garnish with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content: 166 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplants in the oven with cheese turn out to be both piquant and tender. Baking such a delicious dish will not be difficult for any housewife. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. Regular cheese can be replaced with feta cheese, then the appetizer will become even more tender.

Ingredients:

• cheese – 60 g;
• vegetable oil – 1 tsp;
• eggplants – 1 pc.;
• salt;
• tomatoes – 1 pc.;
• garlic – 2 cloves;
• sour cream – 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin slices and add salt. Chop the tomato into small cubes. Grate the cheese and garlic cloves using a fine-hole grater.
2. Take a deep bowl, mix tomatoes, cheese and garlic inside, add sour cream. Mix all ingredients.
3. Grease the bottom of the baking dish with oil, place the eggplants and cheese and tomato dressing in layers, alternating them.
4. Baking an eggplant dish inside an oven preheated to 180 degrees will take about half an hour.
5. This appetizer is prepared quickly and comes out delicious hot or cold.

In Korean

• Cooking time: 9 hours.
• Number of servings: 8-10 persons.
• Calorie content: 109 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: medium.

Korean eggplant is a snack that has a spicy taste and aroma. Based on these properties, the dish is also called Georgian. You can save it for the winter or try it out after a few hours. The food goes well with any side dish, but the culinary product will seem especially tasty when combined with potatoes (mashed potatoes). The pleasant spice will please any gourmet and will add new shades to the dishes.

Ingredients:

• carrots – 250 g;
• onion – 250-300 g;
• eggplants – 1000 g;
• seasoning for Korean carrots – 1 tsp;
• bell pepper – 250 g;
• sugar – 4 tbsp. l.;
• hot pepper – 1 pc.;
• garlic – 25 g;
• salt – 2.5 tbsp. l.;
• vinegar 9% - 50 ml;
• coriander – 1 tsp.

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips and salt for 60 minutes.
2. Cut the bell pepper into long strips, the onion into half rings, and grate the carrots.
3. Drain the liquid that has separated from the eggplants, squeeze out the pieces of the vegetable. Place in a frying pan and fry until golden brown.
4. Mix all vegetables in a bowl. Add crushed hot peppers and garlic. Season with spices and stir. Leave for 4-5 hours, repeating mixing several times.
5. Place the salad inside the jars for the winter, cover with lids that need to be boiled first.
6. Take a pan and line the bottom with linen. Place jars of salad on top of the napkin. Pour water until it reaches the bulges of the vessels, wait until it boils, and sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, and cover with a warm blanket until they cool completely.
8. For storage, leave the eggplant dish in a cool place.

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