Cooking fried eggplants with garlic and tomatoes is very simple and quick. It turns out to be a very tasty spicy appetizer that can easily be served even at a holiday table. You can use store-bought mayonnaise or prepare it if you wish. Homemade sauce made with yolks or olive oil is ideal.

You can also make garlic sauce for vegetables from sour cream, cottage cheese, feta cheese or cream cheese. In this case, a holiday appetizer of fried eggplants with tomatoes will turn out even tastier and more original. For convenience, it is better to string the finished appetizer onto skewers or serve in portions.

Ingredients:

• 1 medium sized eggplant
• 2-3 tomatoes
• 100 ml purified sunflower oil
• 100 g mayonnaise
• 1 tsp. coarse table salt
• 2-3 cloves of garlic
• ground black pepper to taste
• several sprigs of dill
• 50 g grated hard cheese for decoration

How to cook fried eggplants with garlic and tomatoes:

Wash the eggplant and trim the stems. We will not peel the peel; after heat treatment it will become soft. Cut the vegetables into rings 1 centimeter thick.

Place the chopped eggplant in a deep plate and sprinkle generously with salt. Let the vegetables sit for 10 minutes so that they release their juice and the bitterness comes out.

Then pat the eggplant rings dry with a paper towel.

Heat vegetable oil in a frying pan and fry the eggplant rings in it on both sides until golden brown.

Place the eggplants on napkins to remove excess oil.

Let's prepare the sauce. Peel the garlic cloves, wash them and put them through a press. Add them to a bowl with mayonnaise, season the mixture with black pepper to make the fried eggplants with garlic and tomatoes spicy.

Stir the sauce until smooth.

Now wash and cut the ripe tomato into slices. Try to make the rounds the same thickness as the fried eggplant.

Let's start forming the appetizer. Place the cooled slices of fried eggplant on a plate. Lubricate them with sauce.

Place tomatoes on top of the eggplants fried with garlic and mayonnaise.

The meatiest version, where the blue ones are kept whole. At the same time, there are a minimum of components and a bright note of coriander.

• Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

• Eggplants - 1 kg (4-5 pcs.)
• Garlic - 5 cloves
• Dill and parsley - 1 small bunch each
• Vegetable oil - 3 tbsp. spoons
• Coriander (ground) - to taste

For the marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Take approximately the same medium-sized vegetables.
2. The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
3. Select a large saucepan and deep bowl that is large enough to fit the whole vegetables.
4. We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way to the end, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

Place the softened eggplants in a colander and wait to cool.

During this time, prepare the stuffing mixture of garlic and herbs. We chop the herbs finely, and chop the cloves through a press. Mix them with butter, sugar, salt and the marinade in which the vegetables were cooked - literally 2-3 tablespoons.

Stuff the vegetables with the aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

• Cooking time - 45 minutes (in the oven) + 2 hours marinating

We need:

• Eggplants - 1 kg (about 5 pcs.)
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 2-3 pinches

For the vegetable addition:

• Onion - 4 small
• Bulgarian sweet pepper - 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 teaspoon
• Salt - 1/3 teaspoon
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at a temperature of 180 degrees, on medium level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a “mosaic”. We cut the onion into half rings, and the pepper into strips, not very thin. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplants - 600-700 g (3 medium pieces)
• Bulgarian sweet pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 large bunch
• Sugar - 1 tbsp. spoon without slide
• Salt - 1 tbsp. spoon without slide
• Vinegar (9%) - 2 tbsp. spoons
• Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
• Ground black pepper - to taste

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse all the cuttings)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil if you have not yet been inspired by the unique benefits of olive oil. for the curious.
2. In vegetable dressing, you can adjust the sugar, salt, and vinegar. Eggplants get their main sourness from boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

We drain the water - the handsome ones remain in the colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just put it in layers: the blue ones in one row - a spoonful of other vegetables on each circle - again the blue ones.

We leave the beauty to marinate in the cold - 2-3 hours.

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.

In terms of popularity, eggplants occupy almost the same place as bell peppers. But if cooking peppers does not cause any particular difficulties, then housewives have many questions about eggplants. Most often, they are interested in how to fry eggplants in a frying pan so that they do not soften, turn into puree, lose their shape, or become bitter.

The peculiarity of eggplants is that they are edible only at the stage of technical ripeness, while their seeds are light, soft and almost merging with the pulp.

With age, eggplants accumulate a substance dangerous to human health - solanine. By the time the seeds ripen, so much of it accumulates in eggplants that the fruits become bitter and unsuitable for consumption.

The presence of solanine can be determined by cutting a slice from an eggplant. If it darkens to a yellow-brown color when cut, it means there is a lot of this substance in it. The minimum amount of solanine causes the eggplant flesh to darken slightly.

But there are varieties of eggplant in which this substance does not accumulate even at the stage of physiological maturity. Therefore, even mature fruits can be taken for cooking.

Eggplants are used in many dishes. They are salted, pickled, stewed, baked, fried.

Fried eggplants can be served as an independent dish, or as an addition to meat, mashed potatoes, and other vegetables.

How to prepare eggplants for frying

• Use young eggplants for frying. They have thin skin that does not need to be cut off. This means that during the heat treatment the eggplants will retain the shape that you give them.
• Cut eggplants intended for frying into circles or slices about 1-1.5 cm thick. Slices of this thickness can fry well in a few minutes, do not absorb oil so much, and do not become deformed.
• If you receive slightly overgrown eggplants and you suspect that they will taste bitter, after cutting, place them in a wide bowl, sprinkle with salt and leave for half an hour, pressing down with a slight pressure.
• During this time, juice will be released, which will remove all the bitterness. By the way, the seeds are also easily removed after such manipulation. Simply place the chopped eggplants in a colander and rinse under running cold water.
• Instead of salt, you can use salted water. Pour it over the chopped eggplants and leave for half an hour. Then drain them in a colander and wait for the liquid to drain. There is no need to squeeze the eggplants with your hands, as some recipes advise, otherwise they will lose their round shape and become wrinkled.
• Leave them in a colander for a while and then pat them dry with a paper towel to remove any remaining moisture. The better you dry the eggplants, the faster they will fry without having time to soften too much.
• If you want to end up with eggplants with a golden brown crust, roll them in flour before putting them in the pan. During frying, it, combining with the juice, will cover the surface of the eggplants with a thin shell, which will prevent the juice from coming out and the oil from penetrating too much inside. Therefore, the eggplant slices will be covered with a golden brown crust on the outside, but the inside will remain juicy and not very greasy.
• Instead of flour, you can use batter, which is usually used to dip pieces of fish or meat before adding them to the frying pan.

How to fry eggplants correctly

If you are using young, non-bitter eggplants, there is no need to soak them in salt or salt water.

Just before frying, sprinkle them with salt and pepper to taste, roll in flour and immediately place in the frying pan.

Place the prepared eggplants only in a well-heated frying pan with enough oil. If you add little oil, the eggplants, which absorb fat strongly, will resemble baked ones.

Once in the pan, the eggplants immediately begin to release liquid. Therefore, the fire must be strong enough so that the moisture does not have time to cool the oil. Otherwise, the eggplants will begin to stew rather than fry.

For the same reason, when frying eggplants, do not cover the pan with a lid.

When the bottom side of the slices is browned, use a spatula to flip them over to the other side and cook until done.

If there are a lot of eggplants, fry them in several batches. Then place the finished eggplants in one layer on a baking sheet and heat in the oven.

Usually fried eggplants are very fatty. Therefore, after removing them from the frying pan, place them on a paper towel and it will absorb excess oil. Although some gourmets ask the hostess to skip this very moment. As they say, there is no arguing about tastes.

If you serve eggplants with other vegetables, fry them separately and only then mix them.

And now - several recipes using fried eggplants.

Fried eggplants: classic version

Ingredients:

• eggplants – 2 pcs.;
• flour – 30 g;
• salt and pepper - to taste.

Cooking method

• Trim the stem of young eggplants, but do not cut off the skin. Peel the adult fruits from the skin. Cut into slices.
• Sprinkle with salt and pepper to taste, roll in flour.
• Pour oil into a frying pan and heat well. Over moderate heat, fry the eggplants on both sides until golden brown.
• Remove excess fat by draining mugs on a paper towel. Serve the eggplants as a separate dish.

Fried eggplant (with onions)

Ingredients:

• eggplants – 2 pcs.;
• onions – 2 pcs.;
• refined sunflower oil – 50 g;
• salt and black pepper - to taste;
• flour - 1 tbsp. l.

Cooking method

• Cut the prepared eggplants into slices.
• Sprinkle with salt and pepper. Roll in flour.
• Fry over moderate heat on both sides until golden brown.
• Place the mugs on a plate.
• In the remaining oil, fry the finely chopped onion until golden brown.
• Cover the eggplants with it.

Fried eggplant (with tomatoes)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 4 pcs.;
• refined sunflower oil – 70 g;
• flour – 2-3 tbsp. l.;
• salt and black pepper;
• sour cream – 4 tbsp. l.;
• garlic – 2 cloves (optional);
• parsley or dill.

Cooking method

• Cut the prepared eggplants into circles. Sprinkle with salt and pepper, roll in flour. Fry on both sides until golden brown. Place on a plate in one layer.
• Take tomatoes the same diameter as the eggplants. Cut into circles. Add some salt. Place on a sieve to drain the juice. Dip in flour, fry in the remaining oil on both sides until cooked. Place one mug on each eggplant slice.
• Garnish eggplants with tomatoes with sour cream. For more piquancy, you can mix sour cream with crushed garlic. Sprinkle with chopped herbs. Serve cold or warm.

Fried eggplant (with tomatoes and garlic)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 4 pcs.;
• garlic – 3 cloves;
• young parsley - a few sprigs;
• salt - to taste;
• flour – 1-2 tbsp. l.

Cooking method

• Wash the eggplants, cut off the stems, and remove the skin. Cut into circles. Lightly salt each slice and leave for half an hour.
• Pat dry with a paper towel and roll in flour. Place in one layer on a hot frying pan and fry on both sides until golden brown. Place on a plate.
• Wash the tomatoes, cut into cubes. Place in a frying pan with the remaining oil, add chopped garlic, stir. Simmer until the juice has completely evaporated.
• Cover the eggplant mugs with stewed tomatoes and sprinkle with chopped parsley.

Fried eggplants (with fresh mushrooms and onions)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 2 pcs.;
• fresh mushrooms (champignons) – 100 g;
• onions – 2 pcs.;
• flour – 2 tbsp. l.;
• refined sunflower oil – 100 g;
• salt and black pepper;
• sour cream – 3 tbsp. l.;
• dill or parsley.

Cooking method

Fry all vegetables and mushrooms separately.

• Cut the prepared eggplants into circles, add salt and pepper, and roll in flour. Fry in oil on both sides until golden brown.
• Cut the tomatoes into circles and add salt. When the juice has drained, roll in flour and fry on both sides until cooked.
• Cut the onion into rings and fry in oil until golden brown.
• Clean the mushrooms, scald with boiling water, cut into strips. Place in the pan. Stirring, cook for 20 minutes. Add some salt. Add sour cream, stir, bring to a boil, but do not boil.
• Place the eggplants on a wide dish and place the tomatoes on them. Top with onions and mushrooms. Garnish with chopped herbs.

Note to the hostess

For the best taste, place eggplants prepared according to any of these recipes on a baking sheet and sprinkle with grated cheese. Place in an oven preheated to 200-220° and bake until the cheese melts.

If you want to cook eggplants in batter, mix 2 eggs, 100 ml of milk, 4-5 tbsp. l. flour, salt. The dough should look like pancakes. Dip each circle in the batter, place in a frying pan with oil and fry on both sides until golden brown.

Eggplants with garlic and mayonnaise go perfectly with meat and vegetable dishes. How to prepare this delicious snack? This recipe will help with this.
Recipe contents:

Fried eggplant is a popular dish. And although this vegetable is considered capricious, it is very tender and unique. You can prepare a wide variety of delicious dishes from this root vegetable. But the most delicious and popular snack is fried eggplant. By itself, this vegetable has practically no taste of its own. However, you can make a surprisingly tasty and spicy snack from it with mayonnaise and garlic. You will get an amazingly tasty dish prepared at home yourself. Of course, such a dish is not at all dietary, but it is always a holiday on the table and a real pleasure!

This appetizer will be a wonderful treat for all kinds of dishes. It is ideal for any side dish and meat. For the recipe, the eggplants can be cut into circles and fried on both sides, and then poured with mayonnaise and seasoned with garlic. Or you can cut them into long slices, fry them, coat them with mayonnaise and garlic and roll them into a tube. It makes a wonderful, moderately spicy, savory appetizer. And if you want to get a dietary dish, then bake the vegetable cut into rings or slices on a baking sheet in the oven.

• Calorie content per 100 g - 133 kcal.
• Number of servings - 1
• Cooking time - 30 minutes

Ingredients:

• Eggplants - 1 pc.
• Dill - a couple of sprigs
• Garlic - 2-3 cloves
• Salt - 0.5 tsp. or to taste
• Vegetable oil - for frying
• Mayonnaise - for dressing
• Ground black pepper - a pinch

Step-by-step preparation of fried eggplants with garlic and mayonnaise, recipe with photo:

1. Wash the eggplants, dry and cut into 5 mm rings. I recommend soaking eggplants in a saturated salt solution for about half an hour before cooking. Firstly, when frying, eggplants actively absorb oil, and accumulated moisture weakens this process. Secondly, the saline solution draws out the characteristic bitterness from the fruit. To bake them, just sprinkle the pieces with salt and let them sit for 10 minutes. After these procedures, the eggplants need to be washed and squeezed.

2. Heat vegetable oil in a frying pan and add eggplant pieces. The heat of the pan and oil should be as high as possible so that the sides of the eggplants brown quickly. If you cook on low flame, the eggplant will absorb a lot of oil. Fry the fruits on one side until golden brown. Afterwards, salt and pepper them. Turn over and cook on the other side until done.

3. Place pieces of fried eggplant on a dish and season them with garlic passed through a press.

4. Pour mayonnaise over them and sprinkle with chopped dill. The fat content of mayonnaise depends on your preferences. But it’s better to take low-calorie mayonnaise, because... fried eggplants are already quite greasy.
Serve the finished appetizer warm or chilled.

Have you noticed that at the holiday table, among the many appetizers, eggplants with garlic are the very first to disappear? And this despite the pronounced garlic taste and smell. It would seem a simple “gentleman’s” set - eggplant, garlic, mayonnaise, herbs, tomatoes. How simple and beautiful, and most importantly - delicious! Every housewife, trying another masterpiece, thinks: “I should cook it for myself...to please my family.” Well, let's learn! There are simply a lot of recipes for eggplants with garlic; every folk cuisine has at least a dozen signature options in its arsenal.

Eggplant with garlic - general principles and methods of preparation

Eggplants themselves do not have a very distinct taste, so one single ingredient in a dish can change it beyond recognition. This could be cheese or nut sauce, other vegetables or mushrooms - in general, a variety of products. Even if you consider yourself a sufficient professional in this field, you can always find something new. For example, a dish from a real Jewish restaurant, or a signature appetizer of the Crimean Tatars. So, stock up on the blue-purple vegetable and start experimenting, and we’ll tell you everything we know ourselves.

Eggplant with garlic - food preparation

Surely you already know that eggplants are a little bitter if you don’t take care to remove the bitterness. Let us just remind you that before cooking they need to be cut into pieces and salted. For better cleaning, squeeze or rinse in water. This method is also good because after this procedure the eggplants absorb less oil when frying. We take the remaining products according to the recipe. Garlic - to taste. Practice shows that it is almost impossible to spoil a dish with garlic. Considering the fact that garlic is very beneficial for the body, especially when there is a risk of colds, use this dish to boost your immunity, and do not skimp on garlic.

Eggplant with garlic - the best recipes

Recipe 1: Eggplants fried with garlic and cheese

A very simple recipe that results in cute eggplant towers with a tomato top. It is these turrets that guests at the table will simply sweep away. They look great at a regular family dinner. Since this dish can be stored in the refrigerator for a long time, it can be prepared for future use; it does not get boring as a snack and perfectly satisfies hunger.

Ingredients: large eggplants (2 pieces), hard cheese (300 grams), garlic, mayonnaise, flour (100 grams), vegetable oil, cherry tomatoes (for the turret), dill.

Cooking method

Cut the eggplants into slices and add salt, leave for an hour. Roll each circle in flour and fry in oil on both sides. Place them on a paper napkin to absorb excess oil. Grate the cheese on a fine grater, squeeze out the garlic, add mayonnaise and mix well. We make the towers: we coat the fried circles with the resulting mixture, and on top of the mixture layer we place a tomato with a cut off plate for better stability. Decorate with a sprig of parsley. Colorful and appetizing eggplant towers can be served to the table; they themselves already create a feeling of celebration.

Recipe 2: eggplants with garlic – a signature Crimean Tatar recipe

This dish is guaranteed to create a sensation at both everyday and festive banquet tables. Eggplant rolls with garlic can be prepared with anything, for example, Georgians prefer with nut butter. Real Crimean Tatars do it very simply - they wrap pieces of vegetables and herbs in them.

Ingredients: eggplants (three medium ones), garlic (1 head), oil for frying, salt, pepper, mayonnaise, tomato (2 pieces), a bunch of parsley.

Cooking method

Wash the eggplants, cut off the stems and cut into longitudinal slices approximately 5 mm thick. Fry the plates in vegetable oil until browned. Peel and chop the garlic - chop it as finely as possible, chop it. Cut the tomatoes into pieces (about the size of a long straw). At the beginning of the eggplant plate we place a piece of tomato, a pinch of chopped garlic, and a sprig of parsley. We wrap the roll so that a sprig of greenery and a little red tomato peek out. Place the rolls in a semicircle on a plate until the entire space is filled. We will “plant” a parsley bush in the center. It turns out very beautiful, appetizing and tasty. Guests are surprised, admired and ask for more.

Recipe 3: Spicy Eggplant with Garlic, Cilantro and Red Pepper

(Israeli dish)

For this dish, you can take oblong or pear-shaped fruits and cut them into pieces in this way: first into 4 cm thick pucks, then lengthwise into several pieces. Soak the pieces in cold water.

Ingredients: medium eggplants (3-4 pcs.), vegetable oil (3 tbsp. spoons), red bell pepper (1 pc.), cilantro, large cloves of garlic (4-5 pcs.), salt, ground pepper, half a lemon.

Cooking method

For the dressing: finely chop the bell pepper, cilantro and garlic, add the onion cut into half rings, squeeze out the juice of half a lemon, add salt and pepper. Fry the prepared eggplant pieces in oil until browned. We place them in the dressing and do not add any more vegetable oil. The frying pan can be sprinkled with water. Let marinate in the dressing for several hours.

Recipe 4: Eggplant, salted with garlic

If you have received a large harvest of eggplants in your garden, or are thinking about how to diversify your diet in the winter, prepare eggplants with garlic for future use! This savory appetizer can completely displace traditional pickled or salted tomatoes and cucumbers, without which not a single Russian or Ukrainian family can survive the winter.

Ingredients: eggplant (10 kg), garlic (250 g), bay leaf (20 pcs). Brine: salt (200 g), water (5 l).

Cooking method

Select small eggplants, wash them and place them in boiling brine for no more than 5 minutes. (Half a kilogram of salt per 7 liters of water). Dip them in cold water. Squeeze and let the juice drain well. Cut it lengthwise, put the crushed mashed garlic inside, and place it tightly in a pickling dish. Cover, make pressure, fill with brine and leave for natural salting. These eggplants should be stored in a cool place. You can also put carrots in the middle. To do this, grate it and sauté over low heat until soft.

To prepare eggplant rolls, you can use different fillings, for example:

- Georgian nut paste: processed cheese, ground walnuts (150t gr.), 3 tbsp. spoons of sour cream, 3 cloves of garlic, ground black pepper;

— olive filling: sauce (mix tomato, garlic, basil leaves, a little salt and sugar, chili pepper, a drop of vegetable oil in a blender, simmer for 15 minutes), pitted olives;

- meat filling: minced meat fried with onions, salt, parsley or celery;

— mushroom filling: fried mushrooms with onions, garlic, a little mayonnaise, ground pepper;

- curd filling: cottage cheese rubbed through a sieve, egg, garlic, salt, chopped herbs.

Tasty and healthy! Have fun experimenting and bon appetit!