Stewed eggplants with tomatoes and garlic

With tomatoes - a very simple and very tasty, aromatic dish. During the stewing process, vegetables are saturated with each other’s flavors, and garlic and cilantro give eggplant stewed with tomatoes a unique aroma. Very tasty and very simple!

The secret of this dish is that the eggplant and tomatoes should be approximately equal in volume and there is no need to simmer them too much, until slightly softened so that the vegetables can exchange juices.

To prepare stewed eggplants with tomatoes we need

eggplants - 3-4 medium fruits
tomatoes - 3-4 pieces
cilantro - a small bunch
garlic - 3-4 cloves
pepper or better a mixture of freshly ground peppers - to taste
salt - to taste
vegetable oil

Let's start cooking eggplant stewed with tomatoes

Wash the eggplants, if there is damage to the skin, then cut them off and cut the eggplants into small cubes.
Transfer them to a deep bowl, generously sprinkle with salt, fill with cold water and leave for 10-15 minutes. During this time, the eggplants will give off bitterness to the water.
Wash the tomatoes, you can remove the skin if you wish, but it doesn’t bother me in this dish. If you want to remove the skin from tomatoes, make a cross-shaped cut on top, pour boiling water over them for 30-40 seconds, then pour over cold water and remove the skin, like an orange. Chop the tomatoes randomly, but not very finely.
Peel the garlic and chop finely. It is better to cut it, rather than pass it through a press. When passed through a press, the structure of the garlic is disrupted and all the aroma will evaporate into the air. When chopped finely, the garlic will gradually release its taste and aroma to the vegetables - this is perhaps the second secret of this simple dish.
Wash the cilantro thoroughly and chop it not very finely.
The eggplants should be soaked by now. We drain the water from them.
Heat a frying pan with vegetable oil and fry the eggplants over medium heat under a closed lid, stirring occasionally, for 5-7 minutes.
Once the eggplants have set, add the prepared tomatoes, stir, cover the pan with a lid and simmer over medium heat for 15-20 minutes. Look at the time yourself, vegetables should not be fried, they should be stewed in each other’s juice.
Next, add finely chopped garlic, salt and ground pepper mixture. Stir and simmer under the lid for another 5-7 minutes.
At the very end, add chopped cilantro, mix everything again, remove from heat, cover with a lid and let it brew for a while. During this time, the cilantro will give off its aroma to the vegetables.

Ready! Bon appetit!

It’s very tasty to eat with mashed potatoes or just as a snack with Borodino bread.

The finished dish can be additionally sprinkled with finely chopped cilantro; it goes well with eggplants.

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Every housewife thinks about what new, original and delicious dishes to please her loved ones. All kinds of snacks prepared with vegetables and spices help to diversify the menu perfectly. One of your favorite summer products, eggplant, will be an excellent basis for a tasty and healthy dish, and if you complement it with fresh tomatoes, garlic, and seasonings, the food will delight others. Below you can find several recipes to help you prepare an appetizer in a frying pan.

Eggplant, popularly called “blue”, is a popular ingredient in many dishes. They are added to stews, soups, salads, but households will especially enjoy the appetizing, beautifully decorated snacks. In addition, eggplants with tomatoes are perfect for decorating a holiday table. The relative low cost of this product in the summer makes this dish accessible to everyone. Some tips on how to best prepare the appetizer:

Before cooking, leave the eggplants in clean, salted water for fifteen to twenty minutes. The need for this procedure is due to the fact that the vegetable contains a trace element - solanine. If you do not neutralize it in this way, it will add extra bitterness to the dish. You can also rub the product with salt and leave it for an hour to get rid of the bitter taste. This will allow the eggplants to release their juices and become even tastier after cooking in a frying pan.
Use good knives made of stainless steel. This kind of slicing will help preserve the beautiful greenish tint of the ingredients and prevent them from darkening too much.
Choose the right vegetables at the market. Give preference to young eggplants that have a shiny, smooth surface, sepals that fit tightly to the surface, and a green, elastic foot. It is important that the blue ones are spotless.
If you want to cook caviar, remove the skin from the eggplants so that the mixture ends up homogeneous. It is better to leave it for frying - this way the final product will hold its shape better and the appetizer will turn out beautiful.
Add spices to taste. You can add salt and pepper to the dish, or fry vegetables in batter to make them crispy.

Delicious recipes for eggplants with tomatoes and garlic in a frying pan

Depending on the recipe, the overall appearance of the dish and the shades of its taste can completely change. It matters how the eggplant is cut - into cubes, circles, slices or slices, how long to keep the vegetable in the pan, at what point in time the remaining ingredients - tomatoes, garlic - will be added. The following few step-by-step recipes will help the housewife prepare an ideal appetizer for an everyday menu or a holiday event.

Classic recipe with layers of tomatoes and mayonnaise

Small “towers” with tomatoes and eggplants are a classic recipe, characterized by simple, quick preparation and unusually good taste. What ingredients will you need for the snack:

Two blue ones.
Three tomatoes.
200 grams of cottage cheese.
Four tablespoons of mayonnaise (to reduce the calorie content of the dish, you can use sour cream).
2 cloves of garlic.
Spices.
Vegetable oil.

How to cook:

Wash the eggplants well before cutting off the tough ends. Cut the vegetable into medium-thick slices. Place them in a container with salted clean liquid to remove the bitterness. Twenty minutes should pass. Then spread a towel and place circles on top to drain off excess water.
Turn on the gas, pour oil into the pan, fry the eggplants until a light golden crust appears. When ready, remove and place the vegetables on a paper towel to absorb excess fat. While the slices are cooking, chop the tomatoes in the same way.
Make the filling to go between the layers. To do this, mix cottage cheese, mayonnaise, and garlic crushed through a press in a blender to obtain a homogeneous mass.
Start preparing the dish. Place a piece of eggplant on a plate, place a little filling on top, then a tomato, then blue again. Make the turrets stable and not too high so that they are easy to pick up. Decorate the finished dish with herbs. Ready!

Stewed eggplant caviar with bell pepper without vinegar

Eggplant caviar is a wonderful appetizer that will not leave anyone indifferent. You can spread the finished mixture on bread or use it as an addition to other dishes. What you need to make delicious caviar:

Seven blue.
Three onions.
Four red bell peppers.
Five tomatoes.
Vegetable oil.
Sugar, spices.

Step-by-step preparation:

Wash the vegetables well. Pre-cut all ingredients. You can chop the onion into half rings, peeled eggplants into cubes (size - slightly less than one centimeter in height of the edges). Remove the seeds from the peppers and cut the product into strips. First fill the tomatoes with freshly boiled water, then remove the skins and thoroughly grind them into a paste using a blender. Add carrots if desired.
Heat the frying pan. Pour the onion in there, wait until it acquires a beautiful golden hue and browns.
Add the pepper and simmer for just under ten minutes until it becomes soft.
Pour the tomato pulp into the pan.
Place the blue ones there too. It takes about half an hour to simmer them along with other ingredients. Remove the lid periodically to stir the mixture a little. After half an hour, add seasonings, two tablespoons of sugar and wait until the excess liquid evaporates.
The caviar is ready, preferably served cold.

Battered eggplants with tomatoes and cheese baked on a grill pan

Blue ones, cooked in a frying pan with cheese in batter, are a dish that will surprise your family and guests. Ingredients:

Two eggs.
Two spoons of milk.
Breadcrumbs, flour.
One eggplant.
Parmesan, mozzarella.
Adjika or tomato sauce with pepper and garlic.
Spices.

How to do:

Cut the blue into circles, remove the bitterness by soaking.
Mix eggs with milk and breadcrumbs with flour.
Roll the blue ones in the flour mixture, then dip in the egg and milk mixture.
Fry on.
Take baking dishes, pour a little sauce into it, top with eggplant, then sauce again. Sprinkle with grated Parmesan cheese. Place another blue one on top and a slice of mozzarella on top. Continue alternating until the mold is full.
Preheat the oven to one hundred and eighty degrees, bake for half an hour.

Rolls stuffed with tomatoes and minced meat

Such rolls would be appropriate to prepare both for a home dinner with the family and for a holiday table. A hearty appetizer should be served hot. Required components:

Two blue ones.
Tomato sauce.
One onion.
Two cloves of garlic.
200 grams of minced pork.
Oil, spices.

How to do:

Cut the blue ones into half-centimeter circles. Treat with salt, let sit for a quarter of an hour, then rinse.
Heat the frying pan. Fry the eggplants until golden brown. To reduce calories, you can grill in a pan without oil.
Pour oil into a clean frying pan. Chop the onion, add it, fry until transparent. Add the minced meat to the onion, using a spatula to help break it up. When ready, mix with sauce.
Place a little filling on each blue circle and roll it up.
Sprinkle with fresh herbs before serving.

Preserving eggplant salad with tomatoes and garlic for the winter

Canning is an easy way to preserve food for a long time to enjoy during the winter. A delicious eggplant salad with tomatoes will delight your loved ones during the cold season. Required components:

Four kilograms of blue.
10 tomatoes.
5 heads of garlic.
10 bell peppers.
3 hot peppers.
A glass of sugar.
Two tablespoons of salt.
150 grams of 9% vinegar.
A glass of vegetable oil.

How to do:

Wash the vegetables, cut off the stem. Cut the blue ones into washers. Treat the eggplants with salt - put them in one container, fill it, and after half an hour, rinse thoroughly.
Peel the pepper, remove the seeds, chop.
Peel the garlic.
Pour boiling water over the tomatoes for a minute, then cold water for two to three minutes. Clean the skin.
Pass hot and bell peppers, tomatoes, garlic through a meat grinder.
Add salt, sugar, vegetable oil.
The blue ones should be marinated in the resulting mixture for a couple of minutes, then simmer in it for half an hour.
Sterilize the jars, pour the resulting salad into it, and roll it up.
Canned eggplants are ready!

Video: how to cook eggplants with tomatoes and garlic in a frying pan

It’s easy to prepare eggplants with tomatoes and garlic – the main thing is to follow the recipe exactly. They can be baked in the oven or air fryer, or fried in a frying pan. Step-by-step video instructions created by experienced chefs will help you make your dish even tastier. Below you will learn how to make young blue ones with garlic sauce, prepare a delicious twist for the winter, and also see how to cook eggplants according to the rules of Chinese cuisine. Three videos will help you create delicious, creative homemade snacks.

Fried slices in garlic sauce with herbs

Snack "Mother-in-law's tongue"

In Chinese tomato sauce

This wonderful recipe is sure to become a staple in your summer cooking collection. The king of vegetables - eggplant, meeting with the duke - tomato, lord - garlic, prince - sweet pepper and baron - onion, create a truly amazing extravaganza of taste. A riot of colors, aroma, tenderness and juiciness - all this is masterfully intertwined in one dish. This dish can be called a stew or a sauté - depending on who you like. The point is not at all in the name, but in the taste, which will give real satisfaction from food.

Stewed eggplants with tomatoes in a frying pan is a dish that can serve as both a side dish and a meal on its own. This stew contains very few calories, so it is perfect for those people who carefully monitor their weight. However, the dish turns out to be quite filling and very nutritious, which plays a big role in the diet of every person. From all sides, an excellent dish is prepared very simply. In order to create this culinary masterpiece, you do not need to be a famous chef, just using a knife and a frying pan is enough.

Taste Info Second: zucchini and eggplant

Ingredients

Eggplants – 350 g (1-2 pcs.);
Ripe fleshy tomatoes – 200 g (1-2 pcs.);
Sweet pepper – 1 pc.;
Onion – 1 pc.;
Garlic – 2 cloves;
Salt, spices - to taste;
Fresh parsley - optional;
Vegetable oil – 50 ml.

How to cook eggplant stewed with tomatoes and garlic

You need to stew vegetables after preparing them. Therefore, immediately rinse the eggplants and cut off the tails that are located on both sides of the fruit. Cut each vegetable lengthwise and then chop it into half rings, about 0.5 cm thick. Place the blue ones in a deep container and sprinkle with salt. Leave the fruits in this position for 20 minutes. After this, rinse the semicircles thoroughly under running water. This will wash away all the salt, and with it the bitterness. Drain the fruits in a colander and reserve. To drain excess liquid.

Remove the skin from the onion, wash it, and then chop it into thin half rings. Remove seeds and stems from sweet peppers. Rinse the vegetable halves and then cut them into strips.

Now it's the tomatoes' turn. They need to be washed, cored, and then cut into cubes about 2 cm in size.

Heat a little vegetable oil in a deep frying pan. Place onion half rings in it and fry, stirring occasionally, until golden brown.

Add sweet pepper strips to the onion. Fry everything together for a few more minutes. Remove the cooked vegetables from the pan and place in a separate container.

Add a little more oil to the pan and add the eggplants. Fry the ingredient until golden brown. You should not cover the pan with a lid, otherwise you will not achieve a crust, and the eggplants will become soft and fall apart during further processing.

Add tomato cubes to the blue ones. Gently stir the vegetables with a wooden spatula.

After a few minutes, the tomatoes should release quite a lot of juice. When this happens, add the previously fried peppers and onions to the pan.

Stir the vegetable mass again with a wooden spatula. Season the stew with salt and your favorite spices. Vary the amount of seasonings as desired. All that remains is to simmer this bright assortment of vegetables.

To begin, cover the pan with a lid and reduce the heat to medium. It's time to figure out how long to simmer the stew. This procedure takes from 15 to 20 minutes. The time depends on the size of the vegetables. After 15 minutes, open the lid and squeeze (through a press) the garlic, which must be peeled in advance, into the pan. Add finely chopped parsley if desired.

Mix the mixed vegetables well again, but very carefully. Leave the almost finished delicious stew, covered, over low heat for another 5 minutes.

Eggplants stewed with garlic and tomatoes are ready to give an unforgettable taste sensation to everyone. Serve the dish on the table in any form, with or without any side dish. Bon appetit!

Eggplants have a unique taste that many people enjoy. In summer and early autumn, when these vegetables are most available, almost all housewives prepare dishes from them. One of the best options for “blue” dishes is eggplant stewed with tomatoes. Often this duo is supplemented with garlic and other vegetables, resulting in new food options.

Cooking features

In order to deliciously stew eggplants with tomatoes, you do not need to have great culinary skill. It is enough to know a few important points and choose the appropriate recipe.

Eggplants, like many other vegetables in the nightshade family, contain corned beef. This is a harmful substance that gives the “little blue” bitterness. The younger the vegetables, the less corned beef they contain. Ripe fruits can be rid of this substance with salt. It is enough to cut them and immerse them in a saline solution for 20 minutes (10 g of salt per liter of water). After soaking the vegetables in it, wash them thoroughly so that the dish does not become oversalted.
Tomatoes and eggplants can be stewed so that their pieces retain their shape, or used as a sauce. In the first case, the tomatoes are not peeled, chopped coarsely, and added about 10 minutes before the dish is ready. In the second case, the tomatoes are heavily crushed; it is advisable to peel them before doing this. It will be easy to remove the skin from tomatoes if you blanch them for 2-3 minutes and then cool.
Garlic goes well with both eggplants and tomatoes, so it is often added to dishes made from these vegetables. If you add garlic at the beginning of cooking, it will impart its aroma to the food without making it spicy. If you want to give the appetizer some piquancy, garlic should be added at the last stage of cooking.
Before stewing the eggplants, they should be browned over medium heat. This will increase the calorie content of the dish, but will make it more tasty and appetizing, since fried vegetables retain their shape better during stewing.
Simmer eggplants with tomatoes over low heat under a lid. Try to add salt, herbs and seasonings at the end of cooking.

Recipes for eggplant stewed with tomatoes are varied, and the technology for their preparation may also vary. To obtain the expected result, you must carefully study the instructions accompanying the selected recipe.

Eggplants stewed with tomatoes and garlic

eggplants – 0.6 kg;
tomatoes – 0.4 kg;
onions – 100 g;
garlic – 5 cloves;
salt - to taste;
fresh parsley – 20 g;

Cooking method:

Wash the eggplants, cut into cubes, sprinkle with salt, stir, leave for 10 minutes.
Pour boiling water over the tomatoes and remove the skins. Finely chop the pulp with a knife or grind with a blender.
Peel the onion and cut into small cubes.
Rinse the eggplants and let them dry.
Heat oil in a deep frying pan, add onions and eggplants. When they are browned, reduce the heat and add the tomato mixture to the eggplants.
Simmer the eggplants in the tomato until tender, this will take 10-15 minutes, depending on the size of the cubes.
Finely chop the garlic and parsley and add to the eggplants and tomatoes. Simmer the vegetables over low heat for another 2-3 minutes. Remove the pan from the heat.

The food prepared according to this recipe turns out juicy, satisfying, aromatic, with spicy notes. It can be served as an independent snack or as a side dish for meat.

Eggplants stewed with tomatoes, garlic and bell peppers

eggplants – 0.6 kg;
tomatoes – 0.3 kg;
bell pepper – 0.2 kg;
onions – 100 g;
garlic – 3-4 cloves;
fresh herbs, salt, pepper - to taste;
sour cream – 20 ml;
vegetable oil - how much will be needed.

Cooking method:

Cut the eggplants into semicircles about half a centimeter thick, dip them in a saline solution for 20 minutes, rinse and dry.
Remove the seeds from the pepper and remove the stem. Cut into half rings or quarter rings.
Remove the skins from the onion and cut it into thin half rings.
Cut the garlic into small pieces.
Wash the tomatoes, pat dry with a towel, cut into large slices.
Heat the oil in a saucepan or cauldron, add onion and garlic, fry them for 2-3 minutes.
Move the onion and garlic aside, place the pepper next to it, and fry the vegetables for another 2-3 minutes.
Move the pepper to the onion and garlic, put the eggplants in its place, brown them.
Add tomatoes, carefully stir vegetables, reduce heat.
Dilute the sour cream with water approximately in half. Pour over the vegetables.
Simmer eggplants with tomatoes and peppers for 10 minutes.

Before serving, sprinkle the stew with chopped herbs. Serve as a side dish or separately.

Eggplants stewed with tomatoes and cheese in the oven

eggplants – 0.5 kg;
tomatoes – 0.5 kg;
fresh basil – 20 g;
hard cheese – 100 g;
mozzarella – 0.2 kg;
olive oil – 20 ml;
garlic – 2 cloves;
a mixture of dried Provencal herbs, ground black pepper - to taste.

Cooking method:

Peel the tomatoes and puree them using a blender. Mix with pressed garlic, pepper and Provençal herbs.
Cut the eggplants into circles, soak in salt solution, rinse and dry.
Grease a baking dish with oil.
Grind the hard cheese on a grater.
Place a layer of eggplants in the mold, fill them with some of the tomato mass, sprinkle with some of the cheese.
Lay out all the other layers in the same way.
Place the mold with eggplants in an oven preheated to 180 degrees and simmer for half an hour.
10 minutes before cooking, place pieces of mozzarella and basil leaves on top.

A dish prepared according to this recipe is a self-sufficient appetizer that can even decorate a holiday table.

Eggplant stewed with tomatoes is an inexpensive and easy-to-prepare dish. Its taste is so pleasant that it can be served not only for a family lunch or dinner, but also for a holiday table. The dish is self-sufficient, but is more often served as a side dish for meat dishes.

Hi all! Today we will cook fried eggplants with garlic and tomatoes. I'll show you some delicious recipes that I love the most. First of all, this is an excellent snack for every day, and of course any holiday table can be decorated with fried eggplants and tomatoes.

By the way! They can not only be fried in a frying pan, but also baked with tomatoes in the oven, under a cheese cap. We'll look at recipes in the oven in future issues. And now, prepare the frying pan, and stock up on vegetable oil. You will need a lot of oil, as this vegetable loves to absorb it.

So. I offer several recipes that are not only quick to prepare, but also incredibly tasty. The right combination of ingredients is the secret to success. Excellent allies of eggplants are cheese, garlic and tomatoes. It is with these ingredients that we will cook.

If you have your own secrets and recipes for preparing this vegetable that have won the love of your loved ones, then share them with us. Your experience is very valuable to us and useful to other readers.

Eggplant is a relatively new vegetable in our country. Despite this, it has already earned recognition and is very actively used in many cooking methods. It is rolled up for the winter in salads, fried, baked and made into snack rolls with cheese filling.

Among all the recipes, the most popular and in demand in our kitchens is fried eggplant with tomato and garlic. He has long been loved by many housewives. It’s easy to prepare and only requires a minimal amount of ingredients. You will also love this budget-friendly and delicious snack option.

Ingredients:

3 strong ripe eggplants;
4 cloves of garlic;
5-6 medium tomatoes;
3 tablespoons of flour with a small slide;
200-300 grams of mayonnaise;
vegetable oil;
salt.

The quantities of ingredients shown are approximate. They depend on the size of the meal and how thin or thick you prefer to cut your vegetables.

Every meal preparation begins, of course, with washing the food. Rinse tomatoes and eggplants thoroughly. Especially if they were purchased at the market and were not grown on their own plot.

Cut off the tops of the eggplants and cut the vegetable into slices. It is no secret to housewives that some eggplants have a bitter taste. It has nothing to do with the variety. The bitterness when eating this vegetable indicates that the crop was harvested from the beds late. Ideally, they are collected unripe, otherwise the toxic substance solanine accumulates, which spoils the taste.

To get rid of such an unpleasant aftertaste, sprinkle the sliced mugs with salt and leave for 20-40 minutes. During this period, the juice will be released, and the bitterness will disappear along with it.

Then drain the liquid, shake each circle a little over the sink to remove excess moisture and roll in flour.

Place the slices into a frying pan with boiling oil and fry over medium heat until golden brown. This will take about 4-5 minutes on each side. Depends on the power of the stove and the size of the piece. If the circle is more than 3-4 centimeters, then the fire should be set below average, since the middle may not have time to “reach” when the edges begin to burn.

Fry them on both sides and transfer to a bowl. While the eggplants are cooking, cut the tomatoes into slices and prepare the garlic-mayonnaise mixture. To do this, pass the peeled garlic cloves through a press and combine with mayonnaise. Determine the ratio of one to the other yourself. Some people like it spicy, while others don't like it spicy at all.

Grease fried eggplants with garlic mayonnaise.

Place a slice of tomatoes on top. It turns out tasty, juicy and beautiful!

Try it! You will definitely want to repeat this meal!

Eggplant baked in the oven with tomatoes and cheese

If you don't like eggplant, then you've never tried this dish. With the most affordable and healthy ingredients available, it is prepared very quickly and turns out very tasty. Baking in the oven makes it an excellent lunch option for people on a healthy diet.

Required ingredients:

3 medium and smooth eggplants;
3 medium tomatoes;
3 cloves of garlic;
200 grams of Dutch cheese;
salt and pepper to taste (optional)

If you are on a diet, you do not need to add salt and pepper. The melted cheese will add a little saltiness.

Rinse the vegetables. Cut the eggplants into slices, after cutting off the stem. To get rid of the bitter taste, place the circles in a deep bowl and sprinkle with salt. After half an hour, drain the liquid and, if you are going to cook without salt, rinse them with water.

Cut the tomatoes into slices as well as the eggplants.

Grate the cheese using the fine attachment of a grater. Chop some of the garlic or press it through a press. Prepare a baking dish. This can be a wide frying pan or baking sheet. Grease a little with oil and arrange the circles. Spread a little garlic on each of them.

Tomatoes will cover this composition. If desired, you can add salt and season. It is better if the diameter of the eggplant and tomato are the same, or at least approximately the same.

Use grated cheese to make savory fluffy caps for each serving. Preheat the oven to 180 degrees and place a baking sheet there for 30-40 minutes. The dish is prepared quickly, the main thing is to make sure that the cheese does not burn. Otherwise, instead of a stretchy cheese layer, you will get a hard crust.

Within a few minutes, this unique smell of garlic, eggplant and hot cheese will spread throughout the apartment. After half an hour, you can take out the dish and serve it immediately. Bon appetit!

Eggplants - quick and tasty! Recipe with cheese and garlic

A quick and delicious recipe for eggplant boats with cottage cheese, cheese and garlic will decorate not only a family dinner, but will also take pride of place at the head of the holiday table. The amazing combination of ingredients will conquer your stomachs, and any housewife will appreciate the speed of preparation.

Prepare the following ingredients:

4-5 eggplants;
300 g cheese;
1 egg;
250 g medium-fat cottage cheese;
3 cloves of garlic;
some young greens;
salt and pepper.

Rinse the eggplants well and divide them into two parts lengthwise. At the same time, keep the stalk and do not remove it. It will be useful to us.

Boil the vegetables in salted water for 15 minutes and remove from the pan. While they are cooling, start preparing the other ingredients. Chop the garlic and young greens. Pass the cheese through a coarse grater.

Add cheese, garlic, herbs to the cottage cheese and break the egg. Mix the whole mass thoroughly. This will be the filling for our boats.

Using a spoon, remove the pulp from the eggplant, carefully without damaging the walls of the vegetable. Remove most of the seeds from the pulp, and mash the remaining amount of pulp with a fork and combine with the curd mass. Line a baking sheet with parchment and place the boats. Fill each with curd and cheese mixture.

You can additionally make a cheese cap on top. If you run out of cheese, it's okay if you put the eggplants in the oven just with the filling. Preheat the oven to 180 degrees and place the dish there for 30-40 minutes.

Set the table. Delicious eggplant boats are ready for tasting. Bon appetit!

Georgian eggplants with nuts and garlic

We borrowed this dish from Georgian chefs. It immediately fell in love and took root in our country. The combination of eggplant, garlic and nuts is surprisingly harmonious. The delicacy is good both hot and chilled. And the availability of ingredients and ease of preparation encourages those who have once tried these eggplants to cook them again and again.

We will consider a version of this combination in the form of rolls. It's very tasty and convenient.

Ingredients:

0.5 kilograms of eggplants;
200 grams of walnuts;
a small bunch of fresh cilantro;
4 cloves of peeled garlic;
2 teaspoons hops-suneli;
1 teaspoon dry chopped cilantro;
150 grams of mayonnaise;
3 tablespoons of wine vinegar.

Wash the eggplants, cut off the tail and cut into strips lengthwise, no more than 3-5 millimeters wide, rub with salt and leave for half an hour until the liquid releases. It will drive away the bitterness.

Dry the strips and fry on both sides until golden brown in oil. After this they will become soft and will easily roll up. The main thing is not to tear them while transferring and wrapping. Place the finished layers on a paper towel to drain excess oil. Meanwhile, start preparing the filling.

Pass the walnuts through a meat grinder or grind in a blender. Add to them all the prepared seasonings, chopped cilantro, garlic passed through a press or fine grater. Sprinkle some black pepper.

Now it’s time to go into the mass of wine vinegar and mayonnaise. Mix everything thoroughly. You should get a paste-like consistency. The nut butter tastes delicious and aromatic.

Apply the paste to the fried layers of eggplant about half the length.

Roll the strip into a roll and arrange them beautifully on a tray. You can decorate it to suit every taste. In this case, we used pomegranate seeds.

Savory Georgian rolls are ready. It turned out very beautiful. And the taste is simply indescribable. Try it and see! Bon appetit!

Eggplant rolls stuffed with cheese and garlic

An excellent, tasty and simple snack suitable for both daily meals and large celebrations. It is very simple to prepare, and the products you need are standard for every refrigerator.

So, to prepare this delicacy, you will need:

2-3 large and smooth eggplants;
4 small or medium tomatoes;
3 cloves of garlic;
200 grams of cheese;
150-200 grams of mayonnaise.

The cooking principle is simple - fry the eggplants in the form of slices, and make the filling from the remaining ingredients. Then we apply the whole mixture to the vegetables and roll it up. It is very simple, so even a novice housewife can prepare it.

Let's look at the cooking stages in more detail.

Wash the eggplants and cut them into layers about 4 millimeters long. This can be done with a special device, or simply use a knife.

Sprinkle with salt and leave for half an hour. This will remove the bitter taste from the eggplants. Then drain the water and fry the slices on both sides in oil until golden brown.

Frying can be replaced by baking in the oven. To do this, place the strips on a greased baking sheet and bake at 180 degrees for 20 minutes.

While our strips are cooling, start preparing the filling. To do this, mix chopped garlic in mayonnaise. Stir the mixture thoroughly. Grate the cheese. It can also be combined with mayonnaise, or sprinkled separately. We will act as in the second case. Cut the tomatoes into 4 parts.

Spread the garlic-mayonnaise mixture onto the cooled eggplants over the entire area of the layer. Sprinkle cheese on top, leaving a little distance from the edges. Place a quarter of the tomato in the top edge.

Roll the strips into rolls and decorate to your liking.

A tasty and juicy snack is ready. You can serve it immediately or put it in the refrigerator until your guests arrive. They can be eaten either warm or chilled.

We looked at several options for eggplant appetizers. They will always come to the aid of housewives when they need to cook something quickly and tasty. The speed of preparation is complemented by a piquant taste, which makes such dishes even more in demand in the kitchen.