Delicious fried eggplants with garlic are a simple appetizer that is perfect even for a holiday feast. Read our article on how to prepare this original dish.

Eggplant tongues with garlic

Ingredients:

• eggplant – 2 pcs.;
• tomato – 2 pcs.;
• egg – 4 pcs.;
• garlic – 2 cloves;
• vegetable oil – 50 ml;
• fresh herbs;
• spices.

Preparation

We wash the eggplants, carefully cut off the stems and cut the vegetables into long slices lengthwise about 0.5 cm thick. Beat the eggs with a fork until smooth and add salt to taste. Rinse the tomatoes and chop them into slices, and then cut them in half. Peel the garlic and squeeze it through a press. Place all prepared ingredients on different plates. Now, dip each eggplant slice into the egg mixture and fry in vegetable oil under the lid for 3 minutes. Next, transfer them to a large dish and quickly grease the top surface with garlic. Sprinkle with chopped herbs, add a tomato and fold the eggplant in half, securing with a toothpick. The finished dish is served both hot and cold.

Fried eggplant with garlic

Ingredients:

• eggplants – 1 kg;
• garlic – 2 cloves;
• dill - to taste;
• vegetable oil;
• spices.

Preparation

How to fry eggplants with garlic? So, first, wash the vegetables, wipe them and cut them into thin circles. After this, carefully immerse them in a pan of salted water and leave them in this state for 20 minutes, and then squeeze them out. Heat the oil in a frying pan, put a few crushed garlic cloves in it, sauté for a couple of minutes and remove from the pan. In the resulting aromatic garlic oil, fry the eggplants on both sides until browned. Then place them on a clean towel, and before serving, sprinkle with chopped garlic and fresh dill.

Eggplant rolls with garlic

Ingredients:

• eggplants – 1 kg;
• green onions – 150 g;
• garlic – 7 cloves;
• vegetable oil – 1 tbsp.;
• , basil, dill;
• spices.

Preparation

We wash the eggplants, dry them with a towel and cut them into long longitudinal plates. Rinse fresh herbs, shake and finely chop. Then add squeezed garlic to it and mix. Before frying, blot the eggplants again with a towel to ensure they are dry. Place them in a frying pan with oil and brown on both sides for a few minutes. Now take the fried slice, put a little garlic filling on the edge and carefully wrap it in a roll. Serve spicy eggplants with garlic, preferably chilled, as a holiday appetizer.

Ingredients:

• eggplants – 3 pcs.;
• - 100 g;
• hard cheese – 400 g;
• fresh herbs;
• garlic – 3 cloves;
• flour – 1 tbsp.;
• spices;
• vegetable oil – 0.5 tbsp.;
• egg – 2 pcs.;
• breadcrumbs - 1 tbsp.

Preparation

Wash the eggplants and cut them into slices of equal thickness without removing the skin. Then add some salt to taste and place them in a colander, pressing them with a weight on top. After an hour, dry the workpieces with a towel and lay them out on the table. Shred the cheese into small pieces. Now put a slice of cheese on the eggplant, squeeze out a small amount of garlic, sprinkle with herbs and cover with the second slice of eggplant. Beat the eggs in a wide bowl with a whisk. Next, roll each “sandwich” in flour, then in the egg mixture and ground breadcrumbs. Heat olive oil in a frying pan and fry the eggplants with garlic on both sides for 3 minutes.

Good afternoon. I saw eggplants for sale in the vegetable aisles today. And I immediately wanted to try them. They have not yet grown in their own beds, and it is not rational to make them from purchased ones.

And today I want to look at my favorite way to fry eggplant: with garlic. I think that this is just an ideal couple that very well complements each other’s tastes.

I also like that eggplant can be prepared both as an appetizer and as a delicious side dish. And we will consider both options.

How to fry eggplants quickly and tasty

Let's start with the easiest frying method, without any additional elements. Only blue and garlic. Well, greenery for beauty.

Young, seedless fruits are best suited for frying. Overripe, with formed seeds, are best used for winter harvesting.

Ingredients:

• Eggplants - 2 medium
• Garlic - 4-5 cloves
• Parsley - bunch
• Vegetable oil for frying

Preparation:

1. Frying has one feature that requires a slightly different approach than other cooking methods. Namely, you need to avoid a large amount of oil absorbed by the vegetable. There is a simple trick for this: cut the blue ones into thick rings (1 cm thick) and place them in salted water for 1 hour.

Add salt at the rate of 1 tablespoon per 1 liter of water.

Thus, the intercellular space will be filled with liquid and much less fat will be absorbed during frying.

But before cooking the rings, of course, you will need to squeeze them well and dry them with a paper towel.

2. Grate the garlic or finely chop it. Chop the greens and mix with garlic.

3. Heat vegetable oil in a frying pan, set the heat to medium and place the rings in the frying pan. Fry for 3-4 minutes on one side and the same on the other. We achieve a golden crust.

4. Place the finished eggplants on a paper napkin to absorb excess oil and immediately sprinkle them with garlic and herbs so that when they come into contact with the still hot vegetable, they release the aroma themselves.

Best eaten hot. Bon appetit!

Classic recipe with mayonnaise

And another simple classic recipe. In our family we often cook this way. This is a great appetizer that goes well with any other meal.

Ingredients:

• Blue ones - 4 pieces of medium size
• Flour - 100 gr
• Salt - 1 tsp.
• Garlic - 1 head
• Mayonnaise - 150 g

Preparation:

1. It is often recommended to first sprinkle the eggplants with salt so that they release the juice and the bitterness comes out of them. I don't know about you, but I think this recommendation is outdated. I remember that in childhood they were really bitter, but now this is no longer the case. Maybe other types of steel?

Be that as it may, I haven’t done this for a long time, and the taste doesn’t suffer. Moreover, eggplants sprinkled with salt, having released their juice, become excessively soft and shriveled. It's not great for frying.

So just cut the vegetables into rings and fry them in a frying pan with vegetable oil, after dipping them in a mixture of flour and salt.

2. Fry over medium heat for 4-5 minutes on each side until golden brown.

3. Pass the garlic through a press or grate it on a fine grater and mix with mayonnaise. Lubricate all the rings with the resulting sauce.

Ready. Bon appetit!

Eggplant “tongues” in a frying pan in egg batter

But this recipe is not only very tasty, but also very beautiful. Be sure to try it, you won’t regret it.

Ingredients:

• Eggplants - 2-3 pcs.
• Eggs - 2 pcs
• Flour - 3-4 tbsp. spoons
• Garlic - 4-6 cloves
• Greens - a bunch
• Salt - 0.5 tsp.
• Oil for frying

Preparation:

1. Cut off the tails of the eggplants, then cut them first in half, and then into long plates approximately 5 mm thick.

2. Finely chop the greens and garlic and mix with each other.

3. First soak the eggplant slices in a bowl with beaten eggs, pressing them on both sides.

4. And then dump them in flour mixed with salt.

5. And fry in vegetable oil over medium heat until golden brown. Literally a couple of minutes on each side.

6. Then put them on a plate and sprinkle with herbs and garlic.

Ready. Bon appetit!

Fried rolls with mayonnaise and cheese

Another appetizer option that looks great on a holiday table.

Ingredients:

• Medium eggplants - 3-4 pcs.
• Hard cheese - 100 g
• Garlic - 4-5 cloves
• Mayonnaise - 2 tbsp
• Salt - 1 tsp.
• Vegetable oil - 2 tbsp.

Preparation:

1. Cut the eggplant into thin slices of 3-5 mm, put it in a saucepan, add salt, add 2 tablespoons of vegetable oil, mix and leave for 10 minutes so that the juice comes out and the oil is absorbed.

2. Then fry them over medium heat for 2 minutes on each side.

There is no need to add oil to the pan in this recipe.

3. Prepare the cheese filling by grating the cheese on a fine grater, adding garlic, passed through a press, and mixing everything with mayonnaise.

4. Now put one fried plate on the table, put about a teaspoon of filling on the edge, and wrap it into a roll. If necessary, fix it with a toothpick.

We roll up all the other plates in the same way.

Video on how to cook eggplant with tomatoes and garlic

And this is the most popular recipe of all that uses blue ones. I offer it in the form of a short and educational video.

Delicious eggplant recipe in a frying pan

We smoothly move from appetizers to side dishes. In this role, eggplant also looks decent. And it doesn’t have to be cooked with other vegetables; it itself has a characteristic taste that everyone loves.

Ingredients:

• Blue ones - 3 medium ones
• 2 medium onions
• 2 eggs
• Garlic - 4-5 cloves
• Sour cream – 150 g
• Salt, pepper - to taste

Garlic lovers can safely double the amount. I always do this.

Preparation:

1. Wash the eggplants, cut them into cubes and pour boiling water over them. Let them soak for 15-20 minutes, then drain the water and lightly squeeze the vegetables.

2. Break the eggs into a deep bowl, beat them a little with a fork, add the eggplants to them and mix well so that each piece is coated with the egg. After this, put the bowl in the refrigerator for 1 hour to marinate the vegetables.

3. When the time comes, cut the onion into half rings and fry it over medium heat with vegetable oil until golden. And then add eggplant to it.

4. Fry for 10-15 minutes, stirring occasionally, until the eggplants become golden brown.

5. After this, put sour cream, garlic, passed through a press, salt and pepper to taste into the frying pan. Fry, stirring, for another 5-8 minutes until the sour cream boils away. After this, remove the pan from the heat.

Ready. Bon appetit!

Eggplants like mushrooms - the fastest recipe

Fried blue ones taste very much like mushrooms. Some people add mushroom stock cubes to enhance the effect, others add special seasonings, but I believe that all this is not necessary. And I offer you the simplest recipe, in which there is nothing superfluous.

Ingredients:

• Eggplants - 4-5 medium pieces
• Garlic - 4-5 cloves
• Greens - 1 bunch
• Salt, pepper - to taste

Preparation:

1. Wash and cut the vegetables into cubes, then place them in a heated frying pan with vegetable oil.

2. Fry the eggplants for 10-12 minutes, stirring occasionally, until they become soft.

3. After this, add garlic, passed through a press or grated on a fine grater, salt, pepper to the vegetables and mix well.

Reduce heat to low, cover the pan with a lid and simmer for another 10 minutes.

4. Finally, remove the lid, add chopped herbs and mix.

If you want the greens to be “limp” and not raw, keep the pan on low heat for another 5 minutes.

Ready. Bon appetit!

Step-by-step photo recipe with soy sauce

An excellent option to diversify the menu. Eggplant in soy sauce. I'm sure few people have tried this yet.

Ingredients:

• Eggplant - 1-2 pcs
• Garlic - 2 cloves
• Soy sauce - 1 tbsp
• Red pepper - 1 tsp.
• Salt - to taste

Preparation:

1. First cut the eggplants into slices approximately 1.5 cm thick.

2. And then we cut the plates into bars.

3. Place the cubes in a heated frying pan with vegetable oil, add salt and fry for 10-12 minutes over medium heat, stirring occasionally.

Mix carefully so that the bars do not break.

4. Then add finely grated garlic and red pepper. Stir and fry for another 5 minutes.

5. At the end, pour in soy sauce, wait 1 minute and remove from heat.

Ready. Bon appetit!

Spicy side dish with hot peppers

A special recipe for those who love not only vigorous, but also spicy. A hot mixture.

Ingredients:

• Eggplants (small, without seeds) - 2-3 pcs.
• Garlic 3-4 cloves
• Hot chili pepper - 0.5 pcs.
• Green onions (stems) - 1-2 pcs.
• Sugar - 0.5 tsp.
• Salt - to taste
• Soy sauce - 1 tbsp.
• Balsamic vinegar - 1 tbsp.

Preparation:

1. Wash the eggplants and cut them into large cubes 5-7 cm long and 1.5-3 cm thick, then fry them in a heated frying pan with vegetable oil until fully cooked (15 minutes).

We don’t dump all the bars into the frying pan at once; they should be fried “individually.” Fry them in several batches if necessary.

2. Further steps will need to be done quickly, so all ingredients must be on hand.

When all the cooked eggplants are removed from the frying pan, add chopped onions, peppers and garlic (add oil if necessary). Fry them for literally 1 minute until the aroma appears, after which we return all the eggplants to the frying pan, pour in vinegar and soy sauce, add sugar and salt, mix thoroughly but gently and remove the frying pan from the heat.

Ready. Bon appetit!

Fried eggplants with onions and garlic

And finally, another excellent recipe in a short but informative video.

Thank you for your attention.

This well-known vegetable is popularly called “little blue”. This is only partly correct. Since a ripe vegetable can be light purple or dark purple in color. And even white. But the most delicious ones are blue-black. Let's talk today about how to cook eggplants in a frying pan.

Do you know that there are secrets to cooking this vegetable? Despite the simplicity of the dishes, to really turn out tasty, they need to be prepared correctly. Let's figure out together how much to fry and what is the benefit of them. Of course, I will share with you the most delicious recipes.

It is better not to eat them when they are overripe. You should also not eat them raw. They contain a dangerous substance - solanine. This is a poisonous glycoalkaloid found in plants of the nightshade family. Poisoning leads to nausea, diarrhea, vomiting, and shortness of breath may occur. During heat treatment, the substance is practically destroyed. Still, it’s better not to take risks.

If you read recipes from around the world, this vegetable is found almost everywhere. It can be boiled, grilled, baked, fried. Make caviar or salad out of it. A vegetable can be an independent dish, or it can become a side dish for meat.

Before cooking, it is recommended to soak them in water with salt to prevent them from becoming bitter. But as practice shows, now they sell varieties that are not bitter at all. Still, I recommend soaking the fruits. The thing is that when frying, the vegetable absorbs a lot of oil. It's delicious, of course, but oh, it's not healthy.

If you soak vegetable pieces for a short time in salted water, they will then absorb quite a lot of oil. Fry in a ceramic or Teflon frying pan with a couple of drops of oil. The result will be a very dietary dish.

How to fry eggplants in a frying pan

For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimal thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.

Fry the vegetable on both sides. Different recipes may have different cooking times. On average, circles or sheets are fried for 5-7 minutes on each side. If these are cubes, frying takes up to 10 minutes. Simmer the vegetables a little longer – 15 minutes.

How long to fry with garlic

In the simplest recipe, eggplants are fried with garlic. To do this, they are cut into circles. Squeeze the garlic onto the vegetable and grease all the slices well. Dip the circles on both sides in flour. Do not cut off the skin. This way they will keep their shape well. If you cut off the skin, the vegetable will quickly turn into mush and is more suitable for caviar.

You need to place the circles in well-heated oil in a frying pan. Fry the vegetable on each side for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may increase slightly. When the dish is ready, you can sprinkle parsley on top if desired.

How long to simmer eggplants in a frying pan

If you are going to simmer with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes release a lot of liquid and we need it to evaporate. Eggplants are cut into slices and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Place vegetables on a hot frying pan. Add garlic. Be sure to cover the vegetable mixture with a lid.

Simmer over medium heat, stirring the vegetables every 5 minutes. In general, you will need a quarter of an hour to prepare. At the end of cooking, open the lid and simmer the vegetables without it for a couple of minutes.

Eggplant in batter

Vegetables are cooked with an egg, or rather with its protein. This is our batter. The fruits are peeled, cut into slices, salted and peppered. Beat the whites with flour and seasonings. Heat the frying pan and add oil. A circle of vegetable is dipped in batter and fried for 7 minutes on each side.

Delicious eggplants with garlic and mayonnaise

For this dish we will need:

• a couple of eggplants;
• several cloves of garlic;
• 150 g mayonnaise;
• a glass of flour;
• salt to taste;
• 150-180 g vegetable oil.

Cut the vegetable into 0.7-1cm slices. Place in a bowl and salt well. It will release the juice and the bitterness will go away. Well, as I said, it will absorb less oil when frying. Then add half a glass of water to them to rinse them of excess salt. Drain the water and place the vegetables on a paper towel.

Dip each circle in flour, then place in a hot frying pan. You need to fry for 2-4 minutes on each side. Focus on the readiness of the product. A golden crust should appear.

Squeeze the garlic through a press and mix with mayonnaise. Grease the cooled circles with mayonnaise and place another slice of vegetable on top. Place eggplants with mayonnaise on a round dish and garnish with parsley. They should be served chilled.

Recipe with garlic and tomatoes

This simple but very tasty dish is used as a cold appetizer. For one large plate we will need a large eggplant and a couple of medium tomatoes. A few cloves of garlic, vegetable oil and salt to taste. We will use parsley for decoration.

Eggplants need to be washed and cut into slices slightly thinner than 1 cm. It is better to take tomatoes that are firm and not overripe. This way they will retain their shape during frying. They are also cut into slices.

Heat the frying pan well, pour oil and fry each vegetable on both sides. There is no need to overcook, the crust should be golden. First place the eggplants on the dish and the tomatoes on top. Add salt, squeeze the garlic onto the tomatoes, distribute evenly over all the circles. Then finely chop the parsley and sprinkle over the entire dish. Place in the refrigerator for at least an hour. After this you can serve :)

Eggplants with meat in a frying pan

This dish is prepared quickly because chicken is used. In combination with onions and garlic it turns out very aromatic and tasty. To prepare, take:

• half a kilo of minced chicken (you can make it yourself);
• 1 onion;
• 2 pieces of eggplant;
• 150 g vegetable oil;
• seasonings and salt to taste;
• 3 tbsp. flour;
• 3 eggs;
• 3-4 cloves of garlic.

The fruits should be cut diagonally to 0.7 mm. Place them in salt water for 15-20 minutes. During this time, grind in a blender or finely chop the garlic and onion. Add it to the minced chicken along with one egg. Salt and pepper to taste.

Beat the remaining two eggs in a bowl with a whisk; we need them for the batter. Place flour on a plate. Remove the eggplants from the salty solution, rinse and dry with a paper towel. Place minced chicken in small portions on plates. Dredge them with the meat in flour, then dip them in the eggs. Place in the frying pan, meat side down. Fry on each side until done.

This is a separate dish. If desired, the finished slices can be sprinkled with herbs. Bon appetit!

Chinese eggplant dish

To prepare, take 4-5 large eggplants. Several large potatoes. A couple of sweet green peppers, a few cloves of garlic, soy sauce. Salt to taste, 100 g starch and soybean oil. If this is not the case, you can fry it on a vegetable stove.

Vegetables need to be peeled and cut into large pieces. If it is large you should get about 8 parts. Cut the potatoes into circles and the pepper into 2 cm squares. The starch should be diluted with water, approximately 180 ml.

First, fry the potatoes to get a crispy crust. Remove it and place the eggplants in the same oil. When they become soft add fried potatoes. Pour soy sauce and diluted starch over everything. Mix the ingredients. The starch sauce should become viscous and transparent.

As soon as this happens, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.

I found a video for you on how to make rolls with nut filling. For those who are preparing them for the first time, this illustrative example will be useful.

Useful properties and calorie content

I love these vegetables for their taste and low calorie content. A raw vegetable has only 24 calories per 100 g. But when frying, they absorb oil and the calorie content increases to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course, the lowest calorie options are boiled, grilled and baked. That is why it is actively used in dietary dishes.

Eating eggplant regularly can help lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. It also participates in water metabolism.

The fruits are also useful because they remove uric acid salts. Therefore, they are included in the diet of heart patients and gout patients. It is also useful for constipation, diseased liver, and kidneys. Regulate lipid metabolism, water-salt balance. They are indicated for those who suffer from edema and if there are digestive problems.

Cook with pleasure! Don't forget to join me on social networks. Until we meet again, bye everyone.

We must pay tribute to eggplants - in themselves they do not have a special taste, but a number of products can change it, or rather, transform it, among which garlic takes an honorable first place. Eggplant with garlic is a combination of taste, aroma and benefits. And if you add cheese, vegetables to this pairing, flavor it all with mayonnaise or sour cream?

The first rule: eggplants for cooking should be taken young, with thin skin. Sluggish, too large and damaged - not for us, especially if they are not our own, from our own garden, but bought in a store.

Second rule: you definitely need to get rid of the bitterness inherent in eggplants. To do this, just let the chopped and lightly sprinkled eggplants stand for 20-30 minutes, and then simply rinse them in water and squeeze or dry with paper towels. However, there are also varieties without bitterness, long live selection!

Let's cook eggplants with garlic, and we'll start with the simplest recipes.

Fried eggplants with garlic and herbs “Simple”

Ingredients:
young eggplants,
garlic,
vegetable oil,
greens (parsley, dill),
6% table vinegar,
salt.

Preparation:
Wash the eggplants thoroughly, cut into thin slices, add salt, let stand for about 30 minutes. Meanwhile, finely chop the greens, mix it with garlic passed through a press or grated and sprinkle this mixture with vinegar. Place the eggplant slices in a colander, rinse off the salt under running water, be sure to drain excess liquid, lightly dry the eggplants with a napkin and fry in a frying pan with vegetable oil until golden brown. Place the fried eggplants on a napkin to remove excess oil. While they are hot, spread the prepared mixture over them, lightly sprinkle vinegar on top again and leave for 20 minutes.

To prepare the next dish, take large eggplants, but not old ones, so that the sliced ​​circles turn out large. It is better to choose hard cheese, it gives a particularly pleasant crust

Eggplant with garlic and cheese

Ingredients:
2 eggplants,
garlic - to taste,
250-300 g hard cheese,
a little flour
mayonnaise,
a few cherry tomatoes - to decorate the dish,
vegetable oil,
sprigs of dill.

Preparation:
Wipe the washed eggplants with a clean napkin, cut into thin circles, add salt and leave for 40 minutes, or even more, so that the bitterness goes away. After this, rinse the salt with water, dry it and, after rolling each circle in flour, fry in vegetable oil. Grate the hard cheese on a fine grater, pass the garlic through a press, add mayonnaise to these ingredients and mix well. It has been noticed that when preparing such a mass of mayonnaise, you have to add cheese, as if it absorbs the mayonnaise, and the mass turns out thick and somewhat dry. Or, as an option, pre-dilute the mayonnaise with cream, sour cream or natural yogurt. Place eggplant slices on a large round plate, spread the prepared mixture on them in an even layer and cover with other slices, and so on. You should get pyramids or towers of 3-4 circles. On top of each such pyramid is another layer of the mixture and half a cherry tomato, cut crosswise, next to it is a sprig of dill for decoration and aroma.

An excellent option for this recipe can be eggplant rolls: simply cut the eggplants lengthwise into slices using a sharp knife or vegetable peeler, prepare them in the usual way (salt, dry, fry), wrap them in cheese and mayonnaise mixture and garnish with cherry tomato halves. You can put stuffing inside: a quarter of a walnut, a strip of ham or smoked sausage, or who knows what else?..

When fried, eggplants absorb vegetable oil like a sponge. To somehow reduce their “appetite,” dip the eggplant slices in flour or fine breadcrumbs before frying.

Eggplants with garlic and mayonnaise

Ingredients:
2-3 eggplants,
3-4 cloves of garlic,
200 g mayonnaise,
greenery,
salt - to taste.

Preparation:
Cut the eggplants into slices, place in a bowl, add salt and leave for a while. To finally get rid of the bitterness in eggplants, some of which still remains even after the manipulations done, remove the peel from the eggplants, and the problem is solved. Pass the garlic through a press, place it in a small container and pour boiling water over it. Let it brew for 15 minutes, and in the meantime chop the greens. Drain the liquid from the garlic (however, if you like spicy dishes, you can leave it), add mayonnaise to it and stir. The sauce should be thick. Place the eggplant slices, washed from salt and dried, in a frying pan with vegetable oil, cover the frying pan with a lid and fry over low heat for 5-7 minutes. Please note that you only need to fry the eggplants on one side. And in general, they are more likely to be stewed under a lid than fried. Take out some (preferably rectangular and large) container with a lid, place a layer of eggplants in it, pour sauce over them and generously sprinkle with herbs, then again a layer of fried eggplants, sauce, herbs, and so on to the top. Close the container with a lid and put it in the refrigerator so that the eggplants can brew, soak in the sauce and amaze you with their unique taste.

Eggplants with garlic, onions and herbs, stewed in sour cream

Ingredients:
eggplants (2 small or one large),
3-4 cloves of garlic,
1 large onion,
150-170 g sour cream,
vegetable oil,
1 bunch of dill,
salt, pepper - to taste.

Preparation:
Peel the washed and dried eggplant and cut into medium cubes. Chop onion, garlic and herbs. In a frying pan heated with a little oil, first fry the onion, then add the eggplants to it and simmer together under the lid. Add salt, a little ground black pepper, garlic and dill and simmer until almost done. Add sour cream, stir and heat well for 5-10 minutes.

True lovers and connoisseurs of eggplant dishes claim that eggplant goes best with tomatoes. You have a wonderful opportunity to test this from your own experience and with the help of our simple recipe.

Eggplants with garlic and tomatoes “Ideal trio”

Ingredients:
1 large eggplant
2-3 tomatoes (depending on size),
3-4 cloves of garlic,
100 g hard cheese,
1 tbsp. l. mayonnaise,
salt, ground black pepper - to taste,
vegetable oil.

Preparation:
Cut the washed and dried eggplants lengthwise into slices, add salt and pepper to taste and fry on both sides until golden brown. Then place the fried eggplants on a baking sheet covered with parchment paper. In a bowl or deep plate, mix mayonnaise with garlic passed through a press. Lubricate only one surface of the eggplant with the prepared sauce, place tomatoes cut into semicircles on top and sprinkle hard cheese grated on a medium grater on top. Place the baking sheet in an oven preheated to 180ºC and bake for 10-15 minutes. Remove the baking sheet from the oven, place the delicious eggplants with garlic and tomatoes on a wide dish and eat them hot or cold. It doesn't matter at all, because they are good in any form.

Bread-breaded eggplants with garlic “Everything is at hand”

Ingredients:
1-2 small eggplants,
2-3 cloves of garlic,
150-200 g wheat bread or breadcrumbs,
1 egg,
salt, ground black pepper - to taste.

Preparation:
Wash and dry the eggplants, cut into thin slices, add salt and leave for 30 minutes. Then rinse off the salt, dry and fry the eggplant slices over low heat until golden brown on both sides. Beat the egg with salt and pepper in a bowl. Add chopped garlic to this mixture. Grind the bread into crumbs. Dip the fried eggplant slices into the egg mixture, moisten them well, then, taking them out one at a time, roll them in bread crumbs or breadcrumbs on both sides and place them on a baking sheet lined with parchment paper. Place the baking sheet in an oven preheated to 190ºC and bake for 15 minutes.

Agree, eggplants with garlic are always a priority. They are not inferior to any of the complex eggplant masterpieces in taste, ease of preparation and originality. And nothing can be done about it, because eggplants with garlic have long been a universally recognized culinary hit!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

This dish is prepared in three stages. The first is preparing food and utensils. The second is frying the eggplant with garlic, the third is the formation of “sandwiches.” Stage one:
Wash the eggplants, cut off the stalks, cut lengthwise into long slices 0.5 cm thick. One eggplant will yield approximately 4 slices. We don’t throw away the trimmings from the edges; they will come in handy.
Beat the eggs with a fork until smooth. Season generously with salt and pepper.
Wash the tomatoes and cut into circles (4 circles from one tomato). Divide the circles in half (8 slices).
Crush the garlic. Chop the greens.

Place all chopped ingredients on plates

Prepare 2 more dishes (we will wrap the “sandwiches” on one, and put ready-made ones on the second) and toothpicks. Stage two.
Dip each eggplant slice into eggs and fry in vegetable oil on each side for 3 minutes. Fry under the lid. We need eggs not so much for taste, but so that the eggplants do not absorb excess oil.

Stage three.
Once the eggplants are fried, place them on a large platter and very quickly spread the garlic on the top surface.

Place a slice of tomato inside.

Add herbs and fold the eggplant in half. Secure the “sandwich” with a toothpick. Here it is very important to do everything quickly, since the cooled eggplants will not curl, but will simply break.

Transfer the finished “sandwich” to a second dish and repeat everything from the beginning. Eggplants fried with garlic ready. They can be served both hot and cold. And another little bonus. After preparing this dish, we should have pieces of tomato, eggplant and egg left on our plates. A good housewife should not waste anything - cut the eggplant slices and tomato slices into cubes, place them on a greased frying pan and pour eggs over everything. Salt and pepper to taste and fry covered over low heat for about 10 minutes. It makes a delicious vegetable omelet.

Bon appetit!