You can cook so much from eggplants! But especially in favor of cold snacks. They can be put on a festive table or used for a modest family dinner.
Eggplant Cold Appetizers - General Cooking Principles
Now bred eggplant varieties that are not bitter. But bitter vegetables are very common. Before cooking, they should be sprinkled with salt or soaked in cold saline. It will take no more than 15-20 minutes. Usually eggplants are fried in oil, then combined with other products.
What combines eggplants:
• all types of vegetables and mushrooms;
• cheese, eggs;
• mayonnaise, sour cream;
• meat, poultry.
Most often cooked cold snacks without the addition of meat products. But sometimes they are found in Korean cuisine. Eggplants love spices and greens. Almost all recipes have garlic, parsley or cilantro, pepper, nuts. It is these ingredients that ennoble the vegetable, which in itself does not have a bright taste.
Eggplant cold appetizer with tomatoes and garlic
For the preparation of this hungry eggplant snack, you can use both sour cream and mayonnaise. They are needed for garlic sauce. Oil for frying any refined.
• 3 eggplants;
• 3 tomatoes;
• 150 g of mayonnaise;
• 0.5 cups of flour;
• 3-4 cloves of garlic;
• salt, oil for frying;
• a small bunch of fresh parsley.
1. Rinse the eggplants, cut each vegetable along the plates, make a thickness of not more than four millimeters. Pour all the pieces of salt, leave for fifteen minutes.
2. Prepare the sauce. To do this, mix mayonnaise or sour cream with garlic, add chopped greens, stir.
3. Rinse the eggplants from salt, squeeze.
4. Pour some oil into the pan. Eggplant is able to absorb fat, no matter how much it is added. Therefore, to make a thick layer does not make sense. We put on the stove.
5. Roll eggplants in flour, lay out the plates in a heated frying pan, as much as you like. We fry at first from one side, then we turn over and fry the second side. Cooking all the pieces. 6. Cut the tomato in half, remove the green part, cut it in half and again. It should make triangular pieces.
7. Each fried eggplant grease sauce. If it is in mayonnaise, then you can do it immediately after frying. If sour cream is used, then eggplants should be cooled.
8. Put a piece of tomato, roll up a roll, transfer it to a dish. Repeat with all other vegetables.
Eggplant cold snack with Satsivi nuts
This is just one of the options for Georgian cold eggplant snack. Mandatory ingredient dishes - walnuts. They can not be replaced in satsivi.
• 200 grams of nuts;
• 600 grams of young eggplant;
• 1 large bunch of cilantro;
• onion head;
• a pair of cloves of garlic;
• hops-suneli, saffron to taste;
• oil for frying;
• 20 ml of 3% vinegar.
1. If eggplant skin is not very tender, then it is better to clean them immediately. We cut the plates along, as in the past recipe. If necessary, soak.
2. Fry the pieces until cooked in a griddle. Leave in a bowl, let cool.
3. Put nuts on another frying pan and dry a little.
4. We shift the nuts in a blender, grind well to homogeneity, large pieces should not remain.
5. Peel the onions and garlic, wash the cilantro green and grind it all together. Sometimes onions are fried or stewed separately with water. If you do not like the taste of raw vegetables, then you can do so.
6. Shift the vegetables to the nuts, stir, put a pinch of saffron, add the hop-suneli seasoning, pepper to taste. Stir until smooth, refill with vinegar.
7. Lubricate each eggplant with two sides of the prepared nut mass. Fold in half or in three parts, put in a container on top of each other. The remains of the sauce, if any, pour out the top.
8. Close the container, leave satsivi in the refrigerator for a couple of hours.
Cold eggplant snack with carrots in Korean
The recipe is very quick and easy to prepare a snack, which is wonderfully in the refrigerator for a couple of days, it only makes it tastier. We take all the products in equal quantities. Ingredients
• three eggplants;
• three carrots;
• three peppers;
• three cloves of garlic;
• 1 tsp. seasonings for Korean carrot;
• 100 ml of oil.
1. We cut eggplants in large straws or cubes. If there is bitterness, then pour salted water, let stand.
2. Cut the sweet bell peppers into large strips, lightly salt.
3. Rub the carrot into straws. Use a special grater for Korean snacks or a knife. Spread on pepper.
4. Now chop the garlic. Pour over carrots and send Korean spices to the same place. Since the eggplants are soaked, we will not add more salt.
5. Rinse the eggplants, squeeze.
6. Pour oil into a large frying pan, heat it.
7. Lay out all the eggplants at once and fry for about four minutes on the strongest fire, stirring regularly, so that nothing burns. Cover the pan is not necessary, otherwise the pieces will fall apart.
8. Put the eggplants on the carrot, cover the bowl. Leave on for 30-40 minutes until the eggplants cool.
9. Open the snack, stir and put in the fridge for another hour. If necessary, dosolit or add hot peppers.
Eggplant Cold Appetizer “Fake Mushrooms”
The option is simply amazing cold eggplant appetizers, which can not be distinguished from mushrooms. For cooking you will need one mushroom cube for the broth.
• two eggplants;
• three eggs;
• oil and salt;
• bouillon cube;
1. We clean the eggplants, remove the skin thinly, you can use a vegetable knife. Cut the flesh into small cubes or cubes, depending on the shape of the mushrooms you want to get.
2. Beat eggs with a fork, add a bouillon cube to them, first you need to knead it carefully.
3. Pour the eggs to the eggplant, stir, cover the bowl. It takes about an hour for the vegetable to be soaked with eggs. Periodically stir to lift the pieces from the bottom.
4. Cut the onion, put it in the pan with butter. Fry until transparent.
5. Lay out the eggplant slices to the onions, cook together over medium heat for about ten minutes, stirring regularly. 6. Take out the snack in a bowl, cool. Decorate with greens, served cold.
Eggplant Cold Caviar Appetizer
Recipe for vegetable caviar from eggplant and other vegetables. This snack can be used for sandwiches, wrap in pita bread.
• 3 eggplants;
• 100 g onions;
• 100 g carrots;
• 1 tsp. vinegar;
• 100 g pepper;
• 4 tbsp. l oils;
• 3 cloves of garlic;
• 2 tomatoes.
1. Peel all vegetables. Cut the eggplants in small cubes, sprinkle with salt, leave for 20 minutes.
2. Pour the vegetable oil into a large saucepan, put on the stove.
3. Cut the onion, pour into the oil, start frying.
4. Cut the carrot, add to the onions, continue frying together.
5. A minute later add the sliced Bulgarian pepper. Stir thoroughly, cook until soft.
6. Add cold water to the eggplants, rinse well, squeeze and pour into the bulk. Fry with vegetables for a couple of minutes.
7. Grate tomatoes, discard skins.
8. Pour the tomato to the vegetables, stir, cover the saucepan and simmer the eggs on a small fire until ready. When pressing on the pieces, the vegetables should fall apart. At the end, chopped garlic is poured.
9. Open the saucepan, take the tolkushku and slightly knead the pieces. Cool caviar, serve cold.
Eggplant Cold Appetizer with Peppers in Egg
A wonderful way to fry eggplants in an egg. It does not allow to absorb a lot of oil and on pieces very quickly a ruddy crust appears.
• 2-3 eggplants;
• a bunch of dill;
• 4 bell peppers;
• 4 cloves of garlic;
• 3 eggs;
1. Cut the eggplants into circles up to 0.5 cm. If necessary, soak them beforehand.
2. Beat eggs with a fork, do not add anything.
3. We moisten each piece of eggplant in the egg, spread it on the griddle and fry it on both sides.
4. Free the pepper from the seeds, cut into large chunks, fold into a blender. Add to it garlic, greens and chop everything together. Get aromatic mass.
5. Each eggplant smear pepper sauce, put in a jar on each other, tamp. Let it stand in a cool place for a couple of hours.
Cold appetizer of pickled eggplants
Quick eggplant eggplant recipe. It turns out a wonderful snack to vodka or a wonderful additive to potatoes, pilau and other main dishes.
• 1200 grams of eggplants;
• 1 large carrot;
• 3 large sweet peppers;
• onion head;
• one hot pepper;
• garlic head;
• a bunch of parsley;
• salt and sugar, 2 tsp .;
• 5 tablespoons of vinegar 9%;
• 8 spoons of butter.
1. Cut off the tips of the eggplants, prick with a fork in several places, put the steamers in the pan and boil for 10 minutes. Cool, cut into circles.
2. Peel all vegetables, cut into strips, except hot peppers, garlic and parsley. We chop them finely.
3. Add vinegar, salt and granulated sugar to vegetables, mnem by hand. Fill with vegetable oil, stir the resulting salad.
4. We put some lettuce on the bottom of the container or jar, then a layer of eggplants, then vegetables and eggplants again. We collect all the snacks.
5. Close, put in the fridge to marinate for five hours.
Eggplant Cold Appetizers - Tips and Tricks
• If you do not want to fry the eggplants or are embarrassed by the amount of oil that they absorb, you can arrange the pieces on a baking sheet, lightly grease and bake until they are ready in the oven. Next, use the slices according to the recipe.
• Another way to cook low-fat eggplants is roasting on the grill. For a beautiful crust, before serving on the grill, it is recommended to sprinkle the slices with olive oil.